Main: Scallop seafood porridge with Handmade You Tiao
Side: Scallop Omelette with Thick Soy Sauce
Drink: Ice Shaken Honey Lime Tea with Aiyu Jelly
Scallops~~
Adding Aiyu jelly powder, sugar into water and boil.
*Background: boiling kombu in water for the porridge
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Stir
Meanwhile, scooping out the scum
Squeezing the calamasi lime
Mixing honey, water and the calamasi juice with ice
Mixing cake flour, bread flour, sugar, yeast, water
Let You Tiao dough rest 45min at room temperature
De-gas
Roll the dough into square and cut into strip
Shaping the You Tiao with chopstick and skewer. Thereafter let it rest for another 30 min
Deep frying
Nice golden brown
Cut the cooked kombu into strips
Preparing the scallops
Preparing the prawns
Ready to cook
Prawns
Putting the rice into the kombu water to make porridge
Minced garlic with dried scallops to be added into the porridge
Preparing the sauce using ginger, coriander root and spring onion roots
Adding the prawn heads
Making the thick soy sauce for the omelette
Batter using potato flour, joshinko, salt and water
Adding the egg, scallop and prawn
Flip~
Scallop seafood porridge with Handmade You Tiao
