Steps to Make Speedy Stuffed Marrow With Salted Japanese Plum (umeboshi) in Asian Broth 🌿

Hello everybody, it's Drew, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Recipe of Quick Stuffed Marrow With Salted Japanese Plum (umeboshi) in Asian Broth 🌿. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Stuffed Marrow With Salted Japanese Plum (umeboshi) in Asian Broth 🌿 is 2 portions. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Stuffed Marrow With Salted Japanese Plum (umeboshi) in Asian Broth 🌿 estimated approx 45 mins.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Stuffed Marrow With Salted Japanese Plum (umeboshi) in Asian Broth 🌿 using 10 ingredients and 5 steps. Here is how you cook it.

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

Ingredients and spices that need to be Prepare to make Stuffed Marrow With Salted Japanese Plum (umeboshi) in Asian Broth 🌿:

1. Half marrow (peel and take the seed and middle part of)
2. 150 g raw prawns (finely chopped by hand or in food processor) or minced chicken or minced pork
3. 1 small pack of glass noodles, soak in hot water for 10 min then cut it into small pieces
4. 2-3 salted Japanese plum or umeboshi, (you can leave this out if you can’t find it)
5. 1-2 tbsp chicken or vegetable stock powder
6. 1/2 carrot, finely chopped
7. Some water
8. Some soysauce, fishsauce and sugar, salt and pepper for seasoning
9. Spring onions, finely chopped
10. Some crispy garlic

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

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.

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