Search Results for: Pot scourers parts
ginger, peeled and sliced ⁄ k fish fillet (tilapia, lapu-lapu or maya-maya), flaked and mashed egg, beaten tbsp flour e-mail [email protected] to make the fish ball, season fish with salt and pepper and add egg, flour and onion. mix well. using two spoons shape fish mixture into balls. place large pot
top. use a slotted spoon to scoop them out of the stock. set aside. using the same stock, stir in the squash and ginger. bring to a boil, reduce heat, and simmer until squash is tender, about minutes. remove cooked squash and puree in a blender with some stock. then, return pureed squash to the stock pot...
https://www.knoldseafood.com/hearty-seafood-soup-to-warm-your-rainy-days/