East meets West in this little bowl of soup I had last week. Take a guess.
The croutons gave the creamy soup a bit of a crunch.
Here’s what it actually was…
Clever, huh? Who’d have thought the Striped One could be made into a creamy soup such like so and be served in a high-end restaurant like this. Bravo RBC for the effort in bringing to the fore local foods!
10/10 for creativity from me, although, less marks for execution or the finished product- though I can see how it might work.
I still prefer Kembayau the way mom used to prepare ’em- striped, steamed/blanched, salted. And the world is a happier place for it…
Here’s a tip when buying Kembayau: look at the color of the tip; the yellower it is, the more creamy the flesh.