May day lunch

With recently bought fresh salmon belly from Victoria market and tomyam paste from Melbourne Chinatown, it’s time for a family favorite recipe of tomyam salmon belly on this long May day weekend in Singapore.

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Tomyam salmon belly beehoon

1) Ingredients used – salmon belly, tomyam paste, eggplants, tomatoes, rocquette veg, beehoon.

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2) Prep the ingredients – soak beehoon, wash salmon belly, wash veg, cut the veg.

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3) Marinate the salmon belly with tomyam paste.

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4) I like to grill / pan fry the belly at this stage to erase the fishy taste and to a more appealing presentation. Here goes –

5) Scald or lightly boil the beehoon n start plating. I like mine al dente. 😘😘😍😍

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6) You may wish to plate the fried belly directly onto the Beehoon.

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7) Prep the soup simultaneously as you fry the belly.

8) Plate up the eggplants, tomatoes. Pour boiling tomyam soup into bowls.

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8) Tomyam salmon belly beehoon soup is ready to serve! Enjoy, bon appetit. My pleasure.😎😎😎

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5 Comments Add yours

    1. ahgoodfood says:

      Thank you Kristine, it’s the first feedback I’ve received and I’m glad it’s positive. Hope you’ll continue to enjoy reading my blogs. Cheers😁😁

      Like

  1. ahgoodfood says:

    Appreciate your feedback. Thank you.

    Like

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