Seafood Night Part 2
After that feast of stingray, blachan kang kong and pig trotters, we proceeded to the supermarket to get groceries and snacks for the World Cup.
After reaching home and settling down for a while..
“Eh cook shark’s fin liao! Want to take picture?”
“Okay!”
Here you are, more pictures of in progress cooking!
The ingredients
3 cans of Rabbit brand sharks fin soup base
Freshly chopped GARLIC (yum!) and just 1 beaten egg. Dad emphasizes just one egg here, unless you want to sample shark’s fin porridge haha..
From this angle, Dad reflected that it would be better if the garlic were chopped up into tinier chunks.
The Chef Works
Emptying the last drops of cooking oil – just nice.
Fuuu! Sizzling garlic!
Cooking under a medium flame like this.
Looking at this, yea the garlic chunks would be better, smaller.
Pouring in the first can.
Adding water, followed by the other 2 cans.
Waiting for it to boil.
Irresistible close up shots
Dad told me to look out for this, where most of the bubbles would accumulate at the middle, where it’s time to add egg.
Adding egg. As this step is critical to the texture of the soup, it was essential that it was done in a prompt manner, which explains the unfocused picture.
See the clear streaks of egg emerging? Oishi!
After turning off the stove, I once again had time to take another nice close up macro shot.
Served up nicely in a delectable orange melanin soup bowl.
Four bowls with more left in the wok for seconds. This was taken under florescent lighting, maybe this is why Steve said my pictures look disgusting :p
Shark’s Fin soup, XO Brandy and black vinegar. Another lip smacking family feast!
