Little thrills, little trips, little ideas

Tobbokki style seafood bouillabaisse

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Just flew back from my husband’s hometown after Chinese New Year celebration there. We were all craving for chilli crab (mostly for the sauce) but most of the seafood restaurants were fully packed out for this period. So I whipped up a one dish wonder last night to suffice our craving. I could not get any fresh crabs so I used what I could find In the markets. The star of this dish here, besides the fresh seafood, is this packet of tobbokki sauce ( picture below)I got from the korean supermarket. It added the chili crab sauce magic to the dish. We were all slurping up the sauce with baguette , spicy, sweet, savory all-in-one. i added some Asian thai spices to pump up the “umami” flavor. So happy with the results. Reminded me of chili mussels in Perth, Korean seafood tofu stew and of course chilli crab. imageIngredients:

1 big onion chopped

1 egg

3-4 cloves of garlic freshly chopped

fried garlic ( ready made from supermarkets)2 tablespoons

a can of  tomatoe puree

tobboki sauce 1 pkt

3 lemongrass (bruised)

4 to 5 lime leaves ( bruised to release flavour)

coconut milk (a qtr cup)

chicken stock ( enough to cover the seafood)

crayfish clams prawns Or any fresh seafood you like but most importantly is prawn heads and crayfish heads.

pepper sugar

Saute onions til light golden, add freshly chopped garlic, crayfish heads and prawn heads. Stir fry them for couple of minutes, add lemongrass and fry for a minute to release the lovely aroma. Add tomato puree, tobbokki sauce and chicken stock and simmer for 15 mins. Add fried garlic and sugar, adjust the sweetness of the dish to your liking. Add all the seafood , lime leaves and simmer til all the seafood are just cooked. take out the seafood. Add coconut milk and stir in an egg to thicken the sauce( scrambling the egg in the sauce).  Add pepper and salt to taste. Finally, pour the sauce over the seafood. You can sprinkle some  crushed peanuts.

ps. apologise for the not so good looking pix of the dish, I will take it again and upload the next time I whip up the dish again.

Author: ongling

Hi, I have been making bento lunch boxes for my toddler son for a year. Its a challenge everyday to think of new bento ideas to excite him. The creations are endless and took a lot of trial and errors. But most importantly, his bento lunches must deliver 3 key goals: exciting presentation (eye appeal), exciting tastes (texture & ingredients) and exciting adventures (dare to try; food play). Recently, I started making my husband lunch bentos too for work after he got envious of seeing beautiful bentos prepared by Japanese wives on Japanese TV network. I am learning and picking up skills from many talented bento makers everyday to improve myself. Here are some of my creations I would like to share with you. Apart from bentos, there some travel stories and little things i enjoy doing related to food and culture in this blog. So enjoy and share your thoughts with me.

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