Here comes another retort pouch stuff... I stir-fried asparagus and prawns and mixed with this ready-made sauce.
I don't know what you call this 上湯 sauce in English. Shang-tang?
Anyway, the prawns were on sale today at a nearby supermarket. They didn't look very fresh, but tasted OK.
Ooh, that looks yummy and perfect with rice. "Shang tang" means "superior stock/broth" in Chinese. :)
ReplyDeletePosted by Julia
I'm drooling already! ^_^ By the way Obachan, I think I may have said this before, but I love your blog! I check at least every other day to see if you've updated. ^^ It's so interesting to know what food finds you've decided to share with us and how's life on the other side of the ocean. =)
ReplyDeletePosted by Tea
Hi Obachan,
ReplyDeleteI love asparagus. I just had some last night with baked chicken. Mmmmm! Your shrimp and asparagus looks good. Too bad the shrimp was just so-so. =(
Posted by Reid
yup it's stock or broth.
ReplyDeletePosted by Min
Hey.. Obachan,
ReplyDeletei love aparagas .. and prawns alot.. :) and julia had already explained the "shang tang" term to you .. ;)
Isn't it freaky.. i wanted to make aparagas with Hollandse sauce yesterday.. heheh!!
Posted by MrsT
Hi Obachan - I love Ankake everything... I do it here with cornflour!
ReplyDeletePosted by keiko
obachan;
ReplyDeleteThe shrimp and prawns look so delicious.....I wonder if you could tell me what the sauce tastes like since I would probably not be able to find the packaged mix where I live. It looks so yummy!!!!!
I love asparagus, too.
I love your blogs......I miss Japan
Posted by Carlyn
Hi! Sorry about my slow response.
ReplyDelete> Julia --- Thanks for your explanation! So it’s probably spelled “Shang tang” in English.
> Tea --- Thanks a million for loving my blog! But please keep in mind: my life isn’t a good representative of a normal life in Japan. ;P
> Reid --- Mmmm! Asparagus and chicken! My favorite combination, too.
> Min --- Thank you. I sure learn a lot from blogging.
> MrsT --- Wow, I’ve never tried asparagus with Hallandse sauce. Sounds so tasty!
> keiko --- Cornflour! What an idea. Yeah, I think I’ve read somewhere that it’s difficult to find potato starch outside Japan….
> Carlyn --- Uh…. I don’t know how to describe the taste of the sauce. It was definitely not “sweet& sour.” It was more like… do you remember eating “happosai 八宝菜” in Japan? It was somewhat like happosai sauce, but with more tasty broth. The package said that the broth was taken from 金華ハム( spelling? Jin Hua Ham?? I guess it’s 金華火腿in Chinese characters…)
Posted by obachan
Thank you obachan....
ReplyDeleteI do remember happosai taste.....Ummmm....think I'll go out and buy some shrimp and asparagus....
Posted by Carlyn