Fresh fish is both a joy and a privilege. The fish head is where you could enjoy the diversity of textures and tastes. It is the fat, the gelatinous eyeballs with fatty taste, the cheek meat, and the spongy fish flesh makes this a luxurious broth. It is gently boiled down with selections of herbs – the warm aromatic cardamom, the pungent and mild heat of peppercorn, the pleasing aroma of cinnamon, the sweet and warming fragrant of cloves and the star anise to add a sweet licorice flavor to the soup. The soup is so rich in taste and flavour.
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