Cannot remember the name of the restaurant as a friend did all the arrangement and booking but I supposed should be able to find many there coz a lot of seafood restaurant along the street with many live seafood on display. I've only had a couple of examples of E-Fu noodles that made me sit up and take notice of the possibilities of the technique, once in Vancouver and once in Singapore. Then I'd stir-fry ginger, garlic, and scallions and then I'd add to the wok or saute pan the noodles and enough lobster stock to make them pretty wet. Saw tons of hk celebratis pictures (took with boss) on the wall. Note that Cancale is relatively easy to access from Paris -- take the TGV to Rennes (2-2.5 hours), and then drive for 30-45 minutes to Cancale. These were huge(my brother e-mailed me several pictures of the lobsters they purchased). Know some but most of it I nvr seen b4. Instead of using Australian lobsters(his original intention), he got another live Asian spiny lobsters from the area. I'd cook the E-Fu noodles in two changes of salted water, or, if I had extra lobster stock, I'd add some of it to the second pot in order to begin imparting the lobster taste to the noodles. In the morning, I'd take the two lobsters and, while they're still alive, I'd remove their claws and tails. When Pings cooks it himself it is excellent, and also proof that large lobsters are not necessarily tough and can have great taste. 2020-10-17 04:00:04 53 minutes ago ; Views 4,058; By: letscookchinesefood [Hong Kong] A … The underlying dish may be braised, though I wouldn't recommend braising lobster -- shellfish just doesn't take well to that technique. When pursuing your investigations, consider also checking recipes for braised E-Fu noodles with crab (with which such noodles are more frequently combined). Keep it warm. Below I'll list the instructions. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. From checking my brother's e-mail message again, all he wants are instructions for combining the ingredients. I'm so excited today, because I'm about to share the BEST Lobster Noodles recipe EEEEVVVVVEEEERRRRR! Steven A. Shaw aka "Fat Guy"Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.orgProud signatory to the eG Ethics codeDirector, New Media Studies, International Culinary Center (take my food-blogging course). I'd remove the meat from the shells and put it in the refrigerator for later. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. Any good white wine that has a little fruit is suitable for Chinese food. We have been to sai kong most of the time. By He's cooking 2 live lobsters on Saturday, & would like to make this recipe. For those of you who aren't familiar with E-Fu (a/k/a "long life") noodles, they're flat egg-noodles (wheat flour) that are first deep-fried, and then cooked briefly in simmering liquid. There's some other thread with lobster in its thread name as well. Roellinger's Maison de Brincourt would probably be a good place to have langoustes. In other words, is he trying to figure out how to make E-Fu noodles from scratch? These are the ones I use. Steve, did your brother make this dish over the weekend? Heres how you can save big on the Google Pixel 4a with COURTS! Fry the lobster in quite a bit of oil, until just slightly undercooked, then remove from pan and pour off most of the oil. A more affordable (and almost as good) option is to get the twin lobster offering (2 lobsters any style for under $30) and ask them to make the e-fu noodle dish from them. I'd roast those heads and bodies in the oven at 375 degrees for about an hour. (There might be a range of preferences among members as to price per person, based on another thread). The term "braised" when applied to E-Fu noodles (which seems to be a common usage on Chinese menus) is probably not accurate. To me, the whole point of frying to to create a crispy exterior, and pretty much anything you do to fried food after that ruins it. It's lobster with noodles & cheese sauce(might be considered a fusion thing). The South African langoustes I had tasted very different from those caught within French borders. I was trying to think of American foods that are deep fried and then cooked in some other way. I imagine it's not so easy to ship live seafood 12,000 miles. The name means "nest" and they come in many forms. OMG! The major ingredients for this dish are lobster, chicken consomme/stock, E-Fu noodles(Chinese egg noodles), and ginger & onions. Still, I just don't fully comprehend the method. This forum is moderated by volunteer moderators who will react only to members' feedback on posts. If anybody has another authentic recipe of this dish, they're welcome to add their input. Very creamy and cheesy. Copyright © 2001-2020 by the eGullet Society for Culinary Arts & Letters, All Rights Reserved. This time round hope to find some places more centralise. [Hong Kong Recipe] SUPREME Lobster Noodles | Incredible! OMG! Seriously, can't have enough of this amazing lobster noodles I … All I did, was look for lobster recipes. I've checked all the Chinese cookbooks that I can find, but no luck in finding a recipe for this. SteveW, what level of specificity are you and your brother looking for in this recipe? Add the lobster back in pan with some chicken stock & the noodles & some white pepper. One reason is that the Asian lobsters come from cold waters vs the warm waters of Caribbeen lobsters(hope I didn't get the facts screwed up). Becoming #Thor and Eating and Taste the Baked Lobster with Cheese sauce filled with E-Fu Noodles. SteveW, Ordered the premium noodle - everything in. Ed -- With respect to getting a gastronomic banquet at Ping's together, is that something in your plans? There's a frankfurter place in Connecticut, Rawley's, that fries and then grills. High broil (500°F) the lobster on the medium rack for 2 to 3 minutes or until the lobster is fully cooked. Large lobsters are quite expensive however, and old (1/8 lb. Never in New York, though the Chou Zhou (Flushing, Queens) rendition wasn't bad (at least they got the texture right) nor was the one at Joe's Shanghai (but that was noteworthy mostly for the abundance of seafood and not the underlying noodles). I think they may be included in the grand seafood platter called "Le Plateau" I have prebooked at Roellinger's bistro "Coquillage" in Cancale for this weekend (??). Be it video gaming or movie streaming, MyRepublic has you covered! [Hong Kong Recipe] SUPREME Lobster Noodles | Incredible! Meanwhile, stir together cornstarch, broth, rice wine, soy sauce, sugar, … I'd clean out the bodies and heads and separate them into the two pieces they naturally separate into. of growth per year -- yep the 8 lb. Preparation. I suspect the Nobu restaurant in NYC, might get a regular supply. Chenin Blanc, Pinot Blanc, Rieslings, Gewurtztraminer, Prosecco are a few of the usual suspects that I would suggest.
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