Hey
friends, hope you had a bash on 33rd Annual John’s Pass Seafood
Festival with an electrifying weekend, full of taste bud teasing, ear
vibrating diversion and sight pleasing. This year the event had taken
place from October 24 to 26, 2014. The event takes place at Historic
John’s Pass Village located on most beautiful Madeira Beach,
Florida, United States. The highlights of the event includes musical
entertainment, art and craft show and luscious seafood. There were
delectable grouper sandwiches along with 100+ seafood options.
Some
of my special friends paid a visit to that place and were talking
about the goodies including food vendors, beer truck, full bar
rodeo-style fishing tournament etc. Oh! I missed it all.. They had
ultimate time on the Halloween Party and Costume Contest.
Nevertheless Best Seafood Competition was the centre of attraction
for the tourists as well as the localites. Keeping the spirit of the
event, let's make the Korean Spicy Seafood Noodle Soup AKA Champong
that is welcome by lot many goodies from the sea.
Korean
Spicy Seafood Noodle Soup AKA Champong
Ingredients:-
8
peeled Shrimp,
1/2
sliced Onion,
1/2
sliced Carrot,
6
scrubbed Mussels,
7
cups Chicken Broth,
2
sliced Green Onions,
60
grams sliced Pork,
1
packet Egg Noodles,
60
grams sliced Squid,
2
Tablespoons Olive Oil,
1
teaspoon sliced Garlic,
1
teaspoon sliced Ginger,
2
sliced Red Chili Peppers,
5
dried black Mushrooms,
Salt
and Pepper as required,
1/4
sliced Chinese Cabbage.
Preparation
Method:-
1.
Soak mushrooms in warm water for 30 minutes. Drain, slice and set
aside. Bring mussels and water to a boil in a pot. Cover, reduce heat
to low, and cook for 5 minutes or until shells open.
2.
Set mussels aside. Do not throw away the liquid. Add it to chicken
broth to make 6 cups total liquid. In a large pot of boiling water,
cook noodles. Drain and set aside.
3.
Add olive oil to a wok. Add garlic and ginger and cook, stirring,
until fragrant for 5 seconds. Add pork and stir-fry. Add shrimp,
squid, and mussels and stir-fry. Add onions, carrots, red chili
pepper, and green onions and stir-fry.
4.
Add cabbage and chicken broth mixture and bring to a boil. Reduce
heat to med-low and let simmer. Add soy sauce. Add salt and pepper to
taste.
5.
Place noodles in a large soup bowl. Pour hot soup mixture over
noodles. Enjoy!
Have
fun on John’s Pass Seafood Festival :)
