With not much guests around during the day time of New Year's Eve, our chefs called us for lunch. Simple Chinese Meal but very rich. Our normal lunch break will starts at around 1430 - 1500. Late, huh ?
Welcome to the life of hotelier especially the F&B Dept. We are not as lucky as office peep working 0900 - 1700. Breakfast on time, lunch by 1300 and be back for dinner , if u r lucky to escape the JAMS by 1900. *Envy* the time but not the JAMS....chuckle !
Now , back to the meal.
For a start, we have Seafood Broth with White Rice. Its just plain rice with rich seafood broth. Imagine fresh grass prawn ( live at that ) and white promfret cook in superior stock for our broth and then poured over hot steamy white rice. You can find a similar recipe here for the superior stock.
One bowl for each of us. Look at the amount of fish and prawn in the bowl. Dont you wish you were with us ? chuckle ! Delish
Next we have seafood hor fun. Seafood again ? Well, i did say it was a rich meal, didnt I ? The hor fun (Cantonese for broad rice noodle, ribbon noodle) is stirfried with a lil oil to loosen and cooked the noodle. Flavour with light soy sauce and a lil dark soy sauce. Click here for soy sauce detail.
For the gravy, first u sauteed the scallops, grouper fillet (also known as GAROUPA - a PORTUGUESE word) with ginger and garlic, once fragrant, add in the stock, bring to a boil, add some corn starch or in this case, arrow root starch. Season and topped with raw eggs once removed from heat. Pour over HOR FUN.
Sounds delish, aint it ? Hmm...there goes my diet plan. Too much starch in these 2 dish.
Top - the whole dish of hor fun
Bottom - scoop out some hor fun for pic.
Apologized for not having a picture as good as Chan Lilian's picture as I dont have as good a camera and skill as she does. Chuckle !
She's good with her camera. Take a look at the Prawn K/Teow. Good eh ?