This is a recipe from Creating a Dinner Menu, it's my final installment. I've done all of it, so until my next menu this will be it. So the soba noodles is cooked until al-dente and soaked in cold, cold water to stop the cooking process.
I steamed up some seafood, this time clams and prawns in an aluminum foil and saved the jus to which i used to drizzle on the noodles later.
The broth is made from chicken stock and I added cardamom seeds into it for that lemony minty flavor. In my teapot, I put in all my herbs - cilantro, parsley, thai basil, and some chopped up lemongrass - to which i steep with my chicken broth before i pour it over my noodles and seafood.
It's quite simple to make and the broth was just nicely layered with flavors.
2 comments:
I want to eat this!
Can I ask if you use fresh clams? I always want to cook with clams but I need to get the day itself in the groceries if I want to cook it on the same day. Did you soak the clams in ice-cold water to reduce the salt?
I used fresh clams yea..:D I actually didn't soak the clams at all in cold water, i just didn't put any salt in my broth and it was salty enough from the jus of the clams and prawns.
I didn't eat my clams right away, i actually kept them for the next day and they were alright. I wouldn't suggest keeping them for more than 1 day though *nods*
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