關於 island shrimp recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

For this video, we went back to Neo’s Kitchen to cook up and destroy a 5KG Collagen Seafood Noodles Challenge! CHU provided us with their Premium Chicken Collagen Soup packs for us to use as the gravy base. These Premium Collagen Soup packs are available at FairPrice Finest island-wide!

We veered from a more traditional Chinese-style seafood noodles by boiling all the noodles, meat and vegetables into the soup, similar to a hotpot. The alternate way would be to cook the meat and vegetables first, cooking the noodles separately (including a frying step), preparing the soup base and then combining them all together.

Thanks to CHU’s Collagen Soup, the soup base was a simple affair of emptying the contents of the pack into a pot. Then, we cooked all the ingredients one after another, which were: marinated pork loin, squid, shrimp, grouper, clay-pot noodles, fish cakes, crab sticks and bok choy. After seasoning to taste with oyster sauce and soy sauce, we topped the Seafood Noodles with an egg mixture that comprised of eggs boiled in the Collagen Soup. Finally, we plated the massive dish onto our giant plate and garnished with fried onions and spring onions. The result was a beautiful 5KG plate of Chicken Collagen Seafood Noodles!

The Collagen Broth was rich and deeply flavoured, reminiscent of a concentrated chicken stock. Surprisingly, while it had a distinct flavour, it was not overpowering nor salty. Using this pre-made pack allowed us to skip the fairly tedious process of creating your own which can involve chicken stock, aromatics and seasonings that you boil for some time. The seafood added a noticeable element to the broth that elevated the richness of it even further. Ultimately, I thought it was close to restaurant-level Seafood Noodles.

This was such a simple dish to prepare and I thoroughly enjoyed my homemade Chicken Collagen Seafood Noodles. The possibilities of what you can make with the Premium Chicken Collagen Soup are endless due to the rich yet not overpowering nature of it, be it a hotpot base, risotto or mui fan. Find it at your nearest FairPrice Finest or order it online!

Get CHU’s Premium Chicken Collagen Soup at: http://www.FairPrice.com.sg
IG: @FinestFoodSG

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Even if you do not intend to cook Hainanese curry rice, you can try this vegetable dish recipe as part of your usual lunch or dinner repertoire. Super easy and super yummy :) This recipe is very easy to execute so please give it a try. We've listed the ingredients used in this recipe below for your easy reference.

In case you did not know what Hainanese mean, it is a variety of Min Nan Chinese dialect spoken by Chinese in the southern Chinese island province of Hainan.

We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy it, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in most major departmental stores in Malaysia. La Gourmet products are also sold in Philippines and Indonesia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 4 pax

6 cloves of chopped garlic
15g of dried shrimp - rehydrated
4 pieces of dried Chinese mushrooms - rehydrated & sliced
320g of round cabbage
100g of carrot - sliced thinly
1 cup of water (used to soak dried shrimp)
2 cups of water (used to soak dried mushrooms)
1 tablespoon of concentrated chicken stock (can replace w/ 1 tsp of chicken stock powder)
50g of dried bean curd skin
50g of glass vermicelli (tanghoon)
1/4 teaspoon of sugar
1/2 teaspoon of salt (or to taste)

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If you like this recipe, you might like these too:

Braised Pig’s Stomach w/ Mushrooms & Sea Cucumber
https://youtu.be/zj_JkAx7n7A

Lotus Leaf Rice
https://youtu.be/NKFoCtnzQnM

Fish Maw Seafood Soup
https://youtu.be/bPVnQMfp9xM

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

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Monjayaki is a local dish of Tokyo. It is a type of Japanese pan-fried batter with various ingredients.

Ingredients are similar to Okonomiyaki (Japanese-style savory pancake) but very watery and less solid.

My darling is from Kansai (関西: the western region of the main Japanese island) so he prefers Okonomiyaki to Monja. LOL

To eat, you use a tiny metal spatula to scrape off the small portion of the cooked mixture. Obviously, it damages the pan, so I prefer to eat it out at the restaurant. haha

---------------------------------
How to Make Monjayaki

Difficulty: Easy
Time: 20min
Number of servings: 2

Ingredients:
500ml water
3 tbsp. flour
4 tbsp. Worcestershire sauce
300g (10.6oz.) cabbage
10g (0.36oz.) Sakuraebi (dried small shrimp)
50g (1.8oz.) Tenkasu (crunchy bits of deep fried flour-batter)
((you can add other ingredients))
kimchi, seasoned cod roe, cheese, corn, tuna, Mochi, noodle snacks, etc…

Directions:
1. Place the solid ingredients on the pan. Cut and cook the ingredients.
2. Form the ingredients into a donut shape, then pour the batter in the middle of the donut and bring to a boil.
3. Mix everything up and leave it to be cooked. Eat by scraping off and browning a small portion of the mixture.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2015/03/blog-post_6.html
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