Pro Tips
**Chef's Tips & Troubleshooting:**
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Cook fish fillets skin-side down first until the skin is crispy before flipping.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Crab and Corn Pearl Soup and Chinese Spring Roll
Two great appetizers to make for the Chinese New Year. Both dishes complement each other. The tasty crab and corn soup with lobster balls and squid balls is best enjoyed warm while munching on the crispy chicken spring roll.
Instructions
- Make the Crab and Corn Pearl Soup by boiling 5 cups water in a soup pot.
- Mix together Knorr Crab and Corn Soup mix with 1 cup water. Stir until diluted. Set aside.
- Add lobster balls and squid balls into the boiling water. Cook for 3 minutes. Add crab stick. Cook for 2 minutes.
- Pour the crab and corn mixture. Quickly stir the soup until it thickens.
- Incorporate scallions and season with ground white pepper. Transfer to a serving bowl.
- Prepare the Chinese Spring Rolls by first cooking the filling. Heat oil in a pan. Add the ground chicken. Cook until the chicken turns light brown.
- Add cabbage and carrots. Cook for 3 minutes.
- Add mushroom. Cook for 2 minutes.
- Pour Sesame oil and add the scallions. Season with Knorr Liquid seasoning and ground white pepper. Remove from heat and let it cool down.
- Place 1 ½ tablespoons of filling on a spring roll wrapper. Wrap by following the instructions on the video below. Perform this step until all filling are consumed.
- Heat cooking oil in a cooking pot. Deep fry the spring rolls until golden brown.
- Arrange on a serving plate. Serve with Crab and Corn Pearl Soup.
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Pro Tips & Troubleshooting
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Cook fish fillets skin-side down first until the skin is crispy before flipping.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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