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Singapore-style Prawn Ramen


(serves 5)
Singapore’s Hokkien Prawn Noodles is a favourite of mine, and so is the Shio-Ramen of Hakodate in Japan. In fact they can be considered distant cousins. Both these types of noodles use seafood, pork and salt to flavour their soup so I thought why not try a fusion combination of the two styles. The good thing about prawn stock is you don’t have to boil it for hours and hours for perfection, for extracting the full rich flavour of prawns is a relatively simple process. This makes this Ramen recipe a great option for home cooking. 
 

Ingredients Prawn Ramen

  1. Large prawns (8=600g)
  2. Laminated Pork Belly (500g)
  3. Fish Cake (400g)
  4. Noodles or Ramen (5 portions)
  5. Shallots (6)
  6. Bean sprouts (1 cup)
  7. Garlic (1 bulb)
  8. Ginger (1 slice)
  9. Coriander (chopped 1/2 cup)
  10. Scallion (10 stalks)
  11. Mirin (1/2 cup)
  12. Sake (1/2 cup)
  13. Chinese Wine
  14. Soya Sauce
  15. Chicken Stock Cube

Preparation 

  1. The night before you have to oven-stew the Chashu Pork according to this recipe. Use only 1T instead of 1/4 cup of soya sauce but otherwise follow the recipe faithfully. Leave the Pork to soak overnight in the cooling oven and the following morning, place the meat(wrapped in clear film) and stewing liquid separately into the fridge.
  2. On the day itself, ut the heads off the prawns and stir fry the heads in a sauce pan with a few dashes of oil and 3 heaped t of crushed garlic. Use a low flame and when the garlic begins to brown, pour in 3T of Chinese wine mixed into 1 cup of water. Cut the heads up with a pair of scissors while they are in the pan and leave to simmer for 5 minutes.
  3. Strain the liquid into a large pot and add fresh water (without wine this time) to the pan. Bring to a boil again, then simmer for 5 minutes, then strain the liquid into the pot again. Repeat for a third time. This is the secret to a rich bright red prawn broth, the hallmark of a quality Singapore Prawn Noodle. Discard what is left of the mashed prawn heads.
  4. Shell and devein the prawn bodies. Bring the broth to a boil and place the prawns into the pot and cook them until they curl up. This will not take too long. Remove the prawns into a bowl and allow them to cool. You can also stop boiling the broth for the time being.
  5. Cut each scallion into 4 equal parts. Discard the top 1/4 of each stalk and julienne the remaining three parts into small pieces- separately. Keep the dark green bits in the fridge as a garnish. Stir fry the light green bits in a pan with 3T of oil on a very low flame. As they begin to lose their colour, add the white bits as well. Once the scallion begins to brown slightly, turn of the fire and allow the remaining heat to caramelize the scallion completely. Finally pour the caramelized scallion plus the oil into the pot of broth.
  6. Julienne the top half of your coriander and store this in the fridge as a garnish. Throw the stem heavy bottom portion into the pot of broth.Sliced Prawns
  7. Bring the pot of broth to a simmer. Add the stewing liquid from the pork into the pot followed by 1t of sugar and 1 chicken cube. Add as much water as you need so that you end up with five bowls of broth and bring to a simmer again. Now add salt 1t at a time until the taste is right. Broth that is served with noodles has to be saltier than plain broth, remember this as your are taste testing. Remove the coriander stems at this point.
  8. Slice the pork, prawns and fishcake. Fishcake comes cooked so there is no need to cook it again. Keep the slices covered in the fridge.
  9. Boil the bean sprouts in plain water with 1t of salt. When they are limp, drain the water and keep the bean sprouts into a bowl. You can reuse the pot for boiling the noodles.
  10. To serve, boil your noodles in a separate pot until they are al dente. At the same time bring your broth to a boil. Divide the noodles into 5 large bowls. Arrange the bean sprouts and various meats over the noodles. For each bowl, pour boiling stock into the bowl and then drain the stock back into the boiling pot – this is to warm up everything. Add broth a second time and garnish with the chopped scallion and coriander.

NotesSliced Pork

  • Large prawns are quite expensive if bought fresh. It is ok to use frozen prawns. The size of the prawns is important, do not substitute with smaller prawns or the broth will be very weak (soup is not red).
  • Most of the greyish stuff in the ‘spine’ of the prawn is roe. When deveining the prawn, you really only want to find and pull out the alimentary canal.
  • Besides Ramen, you can use any type of Asian noodles you like, fresh or dried. Do not use pasta or instant noodles.
  • I like to add a can of (Baxter’s) lobster bisque mixed with a pinch of bicarbonate of soda to the pot at the beginning of step 7 which is the secret ingredient of the super prawn broth my guests rave about. Normally canned soup doesn’t taste fresh but when diluted in this manner with real boiling broth, the end result is fantastic.
  • For a more Japanese feel, instead of the chicken stock cube in step 7, you can use a T of Miso. Japanese Prawn ramen usually has a generous topping of Sakura Shrimp. You can also try adding some to your noodles for that added wow factor. 
 

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High Tea Sandwich Rolls


(serves 6)
The sandwich roll is simple yet elegant way of making canapés. There are several advantages to the sandwich roll.  Sandwich rolls are easier to make than fancy tower canapés. They don’t dirty your hands eating them. However you hold them you don’t have to worry about bits falling off. They are bite-sized. Less bread is exposed to air, reducing the amount of bread that dries as your sandwiches sit there waiting to be eaten. And you know what? Sandwich rolls just look nice.        
 

Ingredients Salmon Rolls

  1. Eggs (3)
  2. Smoked Salmon (100g)
  3. Anchovy in Oil (Small Tin)
  4. White Bread (12 Slices)
  5. Red Onion (1)
  6. Cucumber (1)
  7. Cream Cheese (200g)
  8. Guacamole (150g)
  9. Dill Weed.
  10. Nori Sheet (1, optional)
  11. Maple Syrup
  12. Cumin
  13. Mayonnaise

 

The Basics Basic Sandwich Roll

  1. Use white sandwich bread or yellow bread. Brown bread is harder and less malleable, not meant for rolling.
  2. As you can’t roll bread with crust, its best to use bread that is perfectly square or rectangular.
  3. Use bread that is fresh, that you just bought from the supermarket, not bread you have kept in the fridge for a week. Dry bread will be too brittle to bend without cracking.
  4. After you have cut the crusts off, flatten each piece of bread individually. This is the secret to the rolled sandwich, squashing it with a rolling pin. You can also press down sequentially using the cheek of the blade of a large knife to achieve the same effect.
  5. Whatever you choose to put inside your sandwich must include a creamy spread like mayonnaise, Heinz sandwich spread, tahini, cream cheese, peanut butter, jam etc. as the binding agent. This will hold the roll in place.
  6. The simplest version consists of just a simple spread which you cover the entire piece of bread with – like the Curried Egg Salad Rolls below.
  7. For variety you can add slender sticks of cucumber or cheese for texture – like the Anchovy Infused Cream Cheese Rolls below.
  8. You cannot use whole sheets of meat or cheese and this will completely nullify the effect of the binding spread, unless you rolled them up and have them as the core. This method is shown in the Smoked Salmon Avocado Rolls at the bottom.
  9. The 3 varieties explained here are savoury, but you can make sweet sandwich rolls too. Dried apricot or fresh bananas can be used as the core for example.

Curried Egg Salad Rolls  Egg Sandwich

  1. Boil 3 eggs for 15 minutes. Begin with cold water so the eggs don’t crack and begin counting the time only after the water starts boiling. Peel after the eggs have cooled.
  2. Dice half a red onion and fry on low heat with a little oil till the onion is limp.
  3. Cut each egg in half and spoon the yolk into a bowl. Mash the yolk with 3T of mayonnaise.
  4. Add 0.5t cumin, 0.5t pepper and 2 pinches of salt.
  5. Dice the egg white and mix it into the bowl with the onion bits.
  6. Cut the crust off and then flatten 4 slices of bread.
  7. Spread the egg salad onto the bread as shown. You’ll need to leave one end empty as the whites make the egg salad a bit lumpy.
  8. Spread some plain mayonnaise onto the empty part to seal the roll.
  9. Roll the bread tightly (from the right in this picture).
  10. Slice each roll into 3. Use a gentle sawing motion and don’t press down on the knife.
  11. Rest the rolls on a plate with the edge at the bottom for a while before standing them up.

Anchovy Infused Cream Cheese RollsAncheese Sandwich

  1. Allow 200g of cream cheese to warm to room temperature. You can also use a short burst in the microwave oven.
  2. Dice the remaining 1/2 red onion into fine bits. The bits should be smaller than for the egg salad rolls, since you’ll be eating them raw. Reserve half of this for the smoked salmon rolls.
  3. Peel and cut a cucumber into thin strips as long as your bread. Try to avoid the seedy core as it is less crunchy. Slice more strips than you need as you’ll be using some for the smoked salmon rolls as well.
  4. Mash 2t of anchovy in the oil they came in.
  5. Mix the anchovy emulsion, 2t maple syrup and half of the onion bits into the soft cream cheese.
  6. Cut the crust off and then flatten 4 slices of bread.
  7. Spread the anchovy cheese mixture onto the bread. Add a few cucumber strips as shown. Be sure to leave one end empty.
  8. Roll the bread tightly (from the left in this picture). Slice each roll, following the instructions as per above.

Smoked Salmon Avocado RollsSalmon Sandwich

  1. Cut the smoked salmon into long strips and marinate with a little bit of oil, some black pepper and dill weed.
  2. Mix the remaining diced raw onion with 150g of guacamole or avocado dip. Avocado is soft even when cold so there is no need to let it warm up.
  3. Cut the crust off and then flatten 4 slices of bread.
  4. Spread the guacamole evenly onto your bread.
  5. Arrange pieces of smoked salmon with a few cucumber strips on one end as shown.
  6. Roll the bread tightly using the salmon as the core.
  7. Slice each roll, following the instructions as per before.

 

 

The Professional Look  Sushi Sandwich

  1. Even the best made sandwich rolls following all the rules of sandwich rolling might unroll a bit at the loose end.
  2. One way to prevent this is to apply a few bands of Nori (Japanese dried processed seaweed) before you cut your rolls as shown below. All you need to stick the ends of the Nori strips to each other is a dab of water. You can see the final result of banding in the photo right at the top.
  3. You can also cover the entire roll with Nori to create sandwich sushi, as shown on the right.
  4. All the your rolls will look alike if you cut them the same way. Slicing the rolls diagonally will give some variation to your sandwich rolls. This will help your guests distinguish between the different varieties that you made.
  5. Yellow bread is another option for differentiation.
  6. You can also give some colour to your sandwiches by dusting (the outside surface, and do this before you apply the spread) them with some fine coloured spices. Paprika for example will result in a light orangey coat.

Sandwich Platter Sandwich Banded

 
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Posted by on June 27, 2015 in Appetizers, English, Recipe, Seafood

 

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Japanese Dried Mixed Noodle Toppings


(serves multiple portions)
Dried Noodle Toppings are something you keep in the fridge and sprinkle over freshly cooked soup noodles to instantly transform a mundane bowl of noodles into a symphony of tastes and textures. The toppings are created from a mix of small dehydrated vegetable and seafood items which come back to life after a few seconds in hot soup. While great with instant noodles, they also go very well with oatmeal, congee or any kind of gruel. With Dried Toppings, you needn’t worry about cooking meat to go with your noodles ever again.   
 

Ingredients Mixed Noodle Toppings

  1. Wakame (a.k.a. dried sea mustard)
    a delightful bouncy seaweed which is commonly found in miso soup. It has a mild taste and mainly serves to add the texture of seaweed to your noodles.
  2. Nori (a.k.a. laver)
    a type of crispy seaweed which is processed into paper like sheets. You have probably come across them in sushi rolls. Nori practically falls apart when it gets wet but it does provide gives the flavour of seaweed that Wakame provides the texture of seaweed lacks.
  3. Sakura (a.k.a. cherry shrimp)
    These give your noodles that occasional something crispy and tasty to munch into. They also give your broth an undertone of seafood flavour. You can find out more about sakura on this page.
  4. Dried Shrimp Roe 
    These deepen the hint of seafood from the sakura. You can find out more about this item on this page.
  5. Wheat Spirals
    This is a mainstay of Japanese noodles in clear soup. When hydrated, these spirals feel and taste a bit like a mini rolled up omelette. They also absorb the taste of the broth very well. These are made of gluten, so gluten-phobics be aware.
  6. Dried Bean Curd
    These are small bits of bean curd which have been toasted till they are completely dry. They impart the balancing taste of bean curd to your soup.
  7. Sesame Seeds
    These are a dry substitute for sesame oil. According to convention you should use white sesame if you are using whole seeds (nice crunch) and black sesame (flavours the soup) if you intend to mill them into powder.
  8. Dried Scallion
    You can dry these out in an oven wrapped in foil or just buy them in a bottle. They add a hint of cooked onion to the soup.

Toppings Ingredients

Preparation 

  1. Rather than give you the exact amounts of ingredients, I’ll refer you to the picture above with all the ingredients in the right proportions.
  2. The two types of dried seaweed are required in larger amounts than the rest of the ingredients as you can see and they are essential for noodle toppings. All other ingredients are optional or substitutable with other dried items.
  3. You basically just mix all the ingredients in a bowl and them store them in a zip-loc bag or air tight box in the fridge. All the ingredients are fully dehydrated so they will keep for a long time in the fridge. If any of your ingredients come with a pouch containing drying agents when you purchased them, you should throw these into the zip-loc/box to keep all the ingredients bone dry.
  4. The amount suitable for a big bowl of noodles is whatever you can grab with three fingers. Do not use too much of the toppings or your noodles will get over powered. I usually put the toppings in the bowl before pouring in the noodles and soup (which would make them bottomings) so there is sufficient hot soup to hydrate them properly.

NotesBefore and After

  • Try not to substitute in too many items which have been preserved using salt. Otherwise, your noodles may become too salty.
  • Use only small bits. Don’t substitute in dried items which are too large to rehydrate in a few seconds of boiling water. So things like whole dried mushrooms are out. 
  • You can buy ready mixed noodle toppings as well, at any place which sells dried Japanese goods.
 
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Posted by on May 12, 2015 in Japanese, Recipe, Seafood, Soups

 

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Braised Dried Abalone with Mushroom


(serves 6)
Dried Abalone is one of the most exquisite of all Chinese delicacies and is served without fail at any respectable banquet. In Chinese cuisine, dried foodstuff when cooked properly is often preferred to the fresh original and Dried Abalone is considered to be the King of Dried Seafood. That’s why people take the effort to cook Dried Abalone over up to a weeks time. Compared to fresh abalone, Dried Abalone has a more intense flavour as well as a nicer tender texture to the bite.    
 

Ingredients Braised Abalone

  1. Dried Abalone (6 of 30g each)
  2. Dried Shiitake Mushrooms (6)
  3. Chicken Feet (12)
  4. Crushed Ginger (1T)
  5. Mini Chinese Cabbage (Bok Choy)
  6. Hon Dashi
  7. Chinese Wine
  8. Light Soya Sauce
  9. Oyster Sauce

Preparation 

  1. warning: this requires a minimum of 5 days preparation.
  2. Soak the dried abalone in cold water. Keep in the fridge for 2 days changing the water every 12 hours or so. You can soak for a shorter period of time if you are using smaller abalone.
  3. The day after you put the abalone in the fridge start making the stock. Blanch the chicken feet in boiling water in a pot for a minute and then discard the water. Add 4 cups of fresh boiling water and bring to a simmer. Add 1T of Hon Dashi pellets. Simmer the stock for 20 minutesSnip This and allow to cool. Repeat the 20 minute simmer several times over a 24 hour period adding water as needed. If chicken feet make you squeamish or are hard to find, see my notes below for alternatives.
  4. After the long soak, you will notice you abalone have grown in size. Snip off the bits protruding from the round part of the abalone with scissors. It’s circled in red in the picture. This part contains the entrails of the abalone, so dig out any black bits you see as well. Then rinse well under running water.
  5. Place the abalone in a pot of cold water containing 1T of crushed ginger and 1T of Chinese wine. Bring to a boil and simmer for 20 minutes. This step is to remove any lingering fishy odour. Allow to cool and then discard the water.
  6. Pour the chicken stock through a strainer into the pot with the abalone. Add 1T soya sauce, 1T oyster sauce, 2T Chinese wine and 1t sugar. Simmer for 20 minutes and allow to cool with the cover on. Do this 5 times a day for the next 3 days (i.e. 15x altogether). Add more water as needed to ensure the abalone are submerged the entire time or else the exposed part will become dark.
  7. After the tenth time, soak 6 shiitake mushrooms in cold water for an hour. Snip off the stems and add the mushroom caps together with the mushroom soaking liquid to the pot.
  8. The circular bottom of the abalone is the hardest part so your abalone is done if that part has softened as much as the surrounding meat. When the abalone is done it will be bigger yet again as the gelatine from the stock will have bloated it further. Also, when the abalone is done, you will notice the core is not of a lighter colour when you cut it in half.
  9. After the abalone is nice and soft, remove all the solids and boil down the liquid until it thickens into a light sauce. It is normal to serve the abalone with some mini-Chinese cabbage or broccoli  so add this to the sauce as you are boiling it down if you wish. You can also thicken the sauce by mixing in a t of corn starch that is already dissolved in cold water.
  10. Hydrating Abalone

Notesabalone in simmer

  • The size of dried abalone is measured in ‘heads’. This is the number of abalone in a catty (600g) and ranges from 6-30. The smaller the number, the bigger the abalone. The ones I used are about 20 head.
  • The golden rule of rehydration is to use cold water. Hot water makes rehydrated foodstuff tough and rubbery. Changing the water removes some of the salt and keeps the abalone fresh, so don’t skip water changes. 
  • If you don’t have time to hang around the kitchen all day, you can just simmer 3x a day, but for 5 days. The result is the same.The number of times you need to simmer depends on the size of your abalone. Smaller (than 20 head) ones require less simmering and larger ones more simmering.
  • The best pot to simmer abalone in is one made of clay, as pictured. They spread and keep heat well. You can still use a metal pot if you don’t have one. 
  • Chicken FeetChicken feet is ideal for this recipe because of the gelatine it produces when boiled. They have very little fat but a lot of skin and connective tissue. Gelatine is the secret to the nice texture of rehydrated abalone. Pork tail also give off gelatine, but unlike chicken the taste of pork does not blend that well with seafood so you need to use pork that is not ‘porky’. An alternative would be to make the stock from a chicken carcass with a bit of gelatine powder.
  • I have found hon dashi to be the easiest way to flavour the stock properly but a more traditional alternative would be to use dried scallops or conpoy.
  • A common use for any left over abalone sauce is to toss it with egg noodles, like a pasta sauce.
  • Don’t use fresh mushrooms as they have the wrong flavour and they would disintegrate with so much boiling anyway.
  • Here are some reference pages to Shiitake Mushrooms, Chinese Wine and Hon Dashi.
 
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Posted by on February 21, 2015 in Main Courses, Oriental, Poultry, Recipe, Seafood

 

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Miso Glazed Chicken Breast


(serves 2)
This is a great recipe that turns something healthy but boring like chicken breasts into something exciting and exotic. Miso with honey is great as a glaze and it also lets you stick on a layer of sesame seeds to provide that crispy crunch. Together they compensate for chicken breasts’ lack of skin. The recipe also comes with its own side dish which provides something wet to go with each mouthful of chicken.     
 

Ingredients Miso Glazed Chicken

  1. Chicken Breast (2 large halves)
  2. Potato (1 large)
  3. Onion (1)
  4. Garlic (2 cloves)
  5. Miso
  6. White Sesame Seeds
  7. Sesame Oil
  8. Mustard
  9. Brandy
  10. Chicken Stock Cube

Preparation 

  1. Brine 2 large chicken breast halves for a minimum of 6 hours, preferably overnight.
  2. Make a marinade out of 1T sesame oil, 2t miso, 1t honey and 1t brandy.
  3. Flush the brined breasts with water and marinate them in the marinade.
  4. Dissolve a chicken stock cube into 1 cup of hot water.
  5. Cut an onion into half rings and a large potato into 1/3 inch cubes. Pan fry the onion and potatoes in a few T of vegetable oil on low heat  until the onion begins to get translucent.
  6. Add the chicken stock to the pan together with 2t of crushed garlic,1t mustard and 0.5t of sugar. Continue to simmer on low until the pan is almost but not quite dry and drizzle on 1T of sesame oil, then turn off the fire.
  7. The simmering will take some time so in the meanwhile, preheat the oven to 180oC (350oF)
  8. Grease a baking tray and position the chicken breasts in the centre of the tray. Spoon some left over marinade onto the chicken, carefully making sure none drips onto the tray. Sprinkle on 4T of white sesame seeds. Spoon a second round of marinade onto the chicken. Add any left over marinade into the simmering pan.
  9. Place the chicken in the oven for 15 minutes. If the chicken breast is big, leave in the oven for a further 5 minutes after turning the heat off. In any case, when you notice the chicken begins to shrink, the fire must be turned off immediately.
  10. Serve the chicken breast using the onion and potatoes as a bed. Pour any drippings onto the plate as well, but not over the chicken.

Notes

  • The beauty here is that the miso marinade allows the sesame seeds to stick to the chicken while the sesame seeds allow a second round of marinade to go onto the chicken.
  • For information on brining chicken, refer to this page.
  • For information on Miso, refer to this page.
  • I cooked the carrots in the picture separately, so that’s why there is no mention of carrots in the recipe.
 
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Posted by on December 14, 2014 in A Kobi Original, Japanese, Main Courses, Poultry, Recipe

 

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Simple and Easy Lobster Thermidor, in a Ramekin


(serves 5)
My Lobster Thermidor recipe avoids the main pitfall of the traditional in-the-shell method; You can have your lobster meat nice and tender since you don’t have to cook it an extra time to first remove the meat from the shell. It is also simple and easy, you don’t have to worry about procuring whole fresh lobsters, halving them without breaking the shell, removing meat from the claw, serving an odd number of servings etc. In addition, you avoid the hassle of making a béchamel sauce. And it still tastes rich and creamy.

IngredientsLobster Thermidor

  1. Lobster Tails (2=300g)
  2. Mushrooms (100g)
  3. Onion (0.5)
  4. Mascarpone (200g)
  5. Emmental (100g)
  6. Parmesan (70g)
  7. White Wine (0.75 cups)
  8. Cooked Rice (2 cups)
  9. Garlic (3t)
  10. Butter
  11. Tarragon

Preparation 

  1. Boil 3/4 cups of long grain rice, this will become 2 cups when it is cooked.
  2. Fully defrost your raw lobster tails if they come frozen. Separate the meat from the shell. Cut the meat into bite sized morsels.
  3. In a bowl mix 20g of warm butter, 3t of crushed garlic, 0.5t of salt and 0.5t of white pepper. Add the lobster and mix well. Leave it to marinate while you do the next steps.
  4. If your cheese did not come grated, grate it now. In any case leave the cheese out to warm.
  5. Julienne half an onion into small bits and slice the mushrooms into thin slices. Pan fry the onions on low heat with a large knob of butter, adding the mushrooms once the onion begins to brown.
  6. When the mushrooms become limp turn up the heat and add 3/4 cup of white wine. I tend to use chardonnay for its woody flavour. Let the mixture boil and reduce for 1 minute.
  7. Turn off the fire. Add the Mascarpone to the pan and stir till it has melted. Next, gradually sprinkle on and stir in the grated emmental as you bring the mixture back to a low simmer. Finally sprinkle on two thirds of the parmesan. Turn off the fire as soon as the cheese has melted. Season with 0.5t salt, 0.5t sugar, 1t black pepper and 1T of tarragon.
  8. Preheat your oven to 200oC (390oF).
  9. Divide your cooked rice into 5 ramekins. Press the rice down lightly till it is flat, but do not compact it. Arrange the lobster meat on top of the rice.
  10. Spoon the cheese sauce evenly into the ramekins and sprinkle the remaining parmesan over the top of each ramekin.
  11. Bake for 15 minutes or until brown spots begin to appear on the surface.

NotesThermidor in Ramekin

  • Make sure you let the emmental warm to room temperature before using it or it will separate into oily rubbery clumps.
  • You can use semi cooked orzo pasta if you are not used to cooking rice, but rice goes better with this dish. For more information on rice, refer to my White Rice Page.
  • The easiest way to separate the meat from the shell is to cut the shell in two lengthwise with a pair of scissors along the ‘spine’.
  • For alternative cheeses, refer to my Cheese Page.
  • Butter is essential to the taste of lobster thermidor, do not substitute with olive oil.
 
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Posted by on November 11, 2014 in French, Main Courses, Recipe, Seafood

 

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Spaghetti with Seafood in Miso Cream Sauce


(serves 3 full portions)
Spaghetti in Miso Cream is quite the quintessential Japanese pasta and is on the menu in family restaurant chains all over Japan. You will find the fusion-style dish a refreshing adaptation of the more traditional pasta sauces. This recipe is a special version of the dish with crustacean flavour infused into the miso cream. To accompany the pasta, I have used soft tender scallop slices and lightly cooked morsels of prawn.    
 

Ingredients Miso Pasta

  1. Scallops (8=150g)
  2. Large prawns (4=300g)
  3. Miso
  4. Crushed Garlic (4t)
  5. Sesame Oil (1/3 cup)
  6. Cream (100ml)
  7. Spaghetti (300g)
  8. Shredded Nori (Dried Seaweed)
  9. Coriander Seed Powder
  10. Honey
  11. Cognac

Preparation 

  1. Mix 4T of sesame oil with 0.5t salt, 1t coriander seed powder.
  2. Cut the heads off the prawns and stir fry the heads in a pot with a few dashes of oil and 2t of crushed garlic. Use a low flame and when the garlic begins to brown add 1.5 cups of water. Cut the heads up with a pair of scissors while they are in the pot and leave to simmer. You should end up with a rich red broth.
  3. Slice each scallop into 3 round slices.
  4. Shell and devein the prawns. Slice the prawns lengthwise into 2 and then into small pieces.
  5. Marinate both the scallop and prawn pieces with the salted sesame oil but in separate bowls.
  6. Mix together 2 heaped t of miso with 2t of crushed garlic. Fry this mixture in a pan with 3T of oil on low heat. After a minute, add 3T cognac and 1t honey.
  7. Slowly pour in 100 ml of cream and mash the miso till you get a nice even emulsion with no lumps. Pour in the prawn head stock through a strainer. Simmer down till you get a nice sauce and remove from heat.
  8. Put 300g of spaghetti into the pot of boiling water with 1t salt and a dash of oil.
  9. Reheat the sauce and when it is boiling add the prawn meat. When the prawn meat has curled, add the scallop slices and immediately turn off the fire. Mix well to make sure no scallop slices are stuck together and leave for a minute.
  10. By this time the pasta should be al dente. Strain and plate the spaghetti, and pour the sauce over it.
  11. Garnish with black pepper, some Nori and serve.

NotesPrawn Stock

  • If you want to go the extra mile, add Uni (raw sea urchin) together with the scallops into the pan in step 9. It is the Japanese equivalent of adding truffle shavings to a pasta.
  • The stock will not be red (see photo) or have a rich taste if you use small prawns or shrimp. The prawns have to be large, i.e. 4 per 300g. 
  • Most of the greyish stuff in the ‘spine’ of the prawn is roe. When deveining the prawn, you really only want to find and pull out the alimentary canal. 
  • You’ll notice I did not mention olive oil. The taste of miso is quite distinctive and will clash with the hint of olives. You’ll do better with a milder vegetable oil.
  • Reduce the amount of cream by half if you want a very light sauce.
  • For more information on Miso, refer to this page
 

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