Stuffed Marrow With Salted Japanese Plum (umeboshi) in Asian Broth 🌿

Name: Stuffed Marrow With Salted Japanese Plum (umeboshi) in Asian Broth 🌿
Total time: 2700 s
Yield: 2 portions
Cuisine: British
Ingredients: Half marrow (peel and take the seed and middle part of); 150 g raw prawns (finely chopped by hand or in food processor) or minced chicken or minced pork; 1 small pack of glass noodles, soak in hot water for 10 min then cut it into small pieces; 2-3 salted Japanese plum or umeboshi, (you can leave this out if you can’t find it); 1-2 tbsp chicken or vegetable stock powder; 1/2 carrot, finely chopped; Some water; Some soysauce, fishsauce and sugar, salt and pepper for seasoning; Spring onions, finely chopped; Some crispy garlic

Yui Miles @cookingwithyui

This is my comfort food as it’s best! The best way to use this delicious marrow!! My Thai Chinese style stuffed marrow is super tasty 😋

#seasonalcooking
#cookeverypart

This is my comfort food as it’s best! The best way to use this delicious marrow!! My Thai Chinese style stuffed marrow is super tasty 😋

#seasonalcooking
#cookeverypart

Yui Miles @cookingwithyui

This is my comfort food as it’s best! The best way to use this delicious marrow!! My Thai Chinese style stuffed marrow is super tasty 😋

#seasonalcooking
#cookeverypart

This is my comfort food as it’s best! The best way to use this delicious marrow!! My Thai Chinese style stuffed marrow is super tasty 😋

#seasonalcooking
#cookeverypart

Saved

Ingredients

45 mins

2 portions

Halfmarrow (peel and take the seed and middle part of)
150 graw prawns (finely chopped by hand or in food processor) or minced chicken or minced pork
1small pack of glass noodles, soak in hot water for 10 min then cut it into small pieces
2-3salted Japanese plum or umeboshi, (you can leave this out if you can’t find it)
1-2 tbspchicken or vegetable stock powder
1/2carrot, finely chopped
Some water
Some soysauce, fishsauce and sugar, salt and pepper for seasoning
Spring onions, finely chopped
Some crispy garlic
Garlic oil - kra teum Jeaw 🧄

Saved

Steps

45 mins

1

Cut marrow in half, peel the skin and take the middle part out.
2

In a mixing bowl, add minced prawns (or pork or chicken), add about 1 tsp of each soysauce, fishsauce, sugar, salt and pepper. Add soaked grass noodles. Mix well then use the mixture to stuff in the middle of marrow.
3

Place the marrow in a shallow pan or saucepan, add water and stock, mix well and bring it to the boil. Keep discard the form bit while the soup is cooking.
4

Turn over when the half bottom cooked, add salted plum, cover the lid and let it cook for another 10 mins.
5

Serve in the bowl, top with crispy garlic and spring onion.

Linked Recipes

Garlic oil - kra teum Jeaw 🧄

Saved

Cooksnaps

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Yui Miles @cookingwithyui

on September 01, 2021 15:23

❤️Cookbook Author ‘Thai Made Easy’ out now in UK, USA and AUSTRALIA 🌎❤️Masterchef UK Quarter Finalist 2019 (on BBC)❤️Beat the Chef contestant on Channel4 (and I did beat the Chef!)❤️The winner of 2020 - ICG National Cooking Competition.❤️IG @cookingwith_yui