Description
Family recipe hot appetizers brought by my grandfather from somewhere in South-East Asia.
Ingredients
-
Seafood
400 g
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Pork
400 g
-
Daikon
400 g
-
Mushrooms
400 g
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Scallop
300 g
-
Squid
300 g
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Broth
-
Soy sauce
6 Tbsp
-
Corn starch
2 Tbsp
Cooking
The first thing we have to boil the trepang, or cucumaria. If you use sea cucumber, it must be cleaned, remove the innards. Cook for 30 minutes, change the water, boil for another 30 minutes, change the water, cook for 2 hours. Leave to cool in the same water. If you use cucumaria, clean, remove the insides, boil for 2 hours, leave to cool in the same water. Cut into small cubes or strips.
Saute the pork, cut small cubes.
Saute the daikon, cut into julienne strips.
Fry the mushrooms. Shiitake is best, but if not, to replace with other mushrooms.
To connect cucumaria, pork, daikon, mushrooms. Simmer together a few minutes.
Add 5-6 ladles of broth. Simmer for another few minutes.
Add the starch, diluted soy sauce. Simmer for another 5 minutes.
In the last turn to make squid, and scallop, cut into small dice. Simmer for another couple of minutes.
Serve hot. Delicious high-protein snack to alcoholic beverages.
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