Monthly Archives: September 2017

Sous Vide Squid

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I’ve been on a diet of salads in the afternoon (I need to lose more weight! I want abs!) and I found that I really love to pair my (really bland) salads with seafood instead of with chicken breast (urgh.). Since we have the sous vide machine at home, which is what I primarily use to cook my diet food anyway, I decided to try sous vide on squid, as my hubby had previously made a marvellously soft and delicious meal out of it with the sous vide way. So Google is my best friend, and I found this Sous Vide Squid in Garlic and Parsley recipe from the anova culinary treasury of recipes itself. And it was great! So here’s the recipe.

Ingredients for 2

  • 2 (4-ounce) squid bodies, cleaned
  • Salt and freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 3 tablespoons rice bran oil or other oil with high smoke point
  • 4 lemon wedges, for serving

Directions

Step 1

Set the Anova Sous Vide Precision Cooker to 136ºF (58ºC).

Step 2

Season the squid with salt and pepper. Place in a large zipper lock bag with 1 tablespoon olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.

Finishing Steps

Step 1

When the timer goes off, remove the bag from the water bath. Remove the squid from the bag, pat dry, and slice into 2-inch pieces. Discard any cooking liquid

Step 2

Heat remaining 2 tablespoons olive oil in a small saucepan over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add half of the parsley and remove from the heat.

Step 3

Heat rice bran oil in a grill pan over high heat. When the oil just begins to smoke, add the squid and grill just until it begins to brown, about 20 seconds per side. Transfer to a serving plate.

Step 4

Drizzle the garlic-parsley mixture over the squid and top with remaining parsley. Serve with lemon wedges.

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Bee Hoon (first attempt)

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I found a recipe for bee hoon while browsing news articles on The Straits Times one day and since I had never attempted to cook this very popular dish before, I thought why not? So here’s the recipe along with some tweaks. 

  • INGREDIENTS

    •One 397g can of pork leg with mushrooms

    •One 397g can of stewed pork

    •400g beehoon (rice vermicelli)

    •6 to 8 cloves garlic 1 small head green cabbage, about 500g

    •3 small carrots, about 300g in total

    •4 to 5 large red chillies

    •100g scallions

    •2 Tbs cooking oil

    •2 Tbs oyster sauce

    •120g cooked chestnuts

    •White pepper to taste

    •Salt or light soya sauce to taste

    •Fried shallots for garnish (optional)

    •Sambal belacan for serving (optional)

  • METHOD

    1. The night before cooking the dish, place the cans of pig trotter and stewed pork in the refrigerator.

    2. The next day, place the beehoon in a large mixing bowl and cover with room-temperature tap water. Make sure the noodles are submerged and let soak for 30 minutes while you prepare the rest of the ingredients.

    3. Peel the garlic and chop finely.

    4. Remove the outer leaves of the cabbage, cut the head of cabbage in half. Cut out and discard the root. Cut into strips about 0.5cm wide. Peel the carrots, slice crosswise on the diagonal. Stack the slices and cut into thin strips.

    5. Slice the chillies thinly crosswise on the diagonal. Cut off and discard the roots of the scallions. Cut the scallions crosswise into 4- to 5cm-long pieces.

    6. Remove the cans of pork from the refrigerator, open them and, using a teaspoon, scoop out the white, solidified fat that has risen to the top. Drain the beehoon.

    7. Place a wok or large frying pan over medium high heat. Add the cooking oil. When it is hot, add the carrots and stir-fry about one minute. Add the garlic and stir-fry about 30 seconds or until fragrant, but not burnt. Add the cabbage, stir well to mix with the carrots and garlic. Add the oyster sauce and stir-fry until the cabbage is completely wilted.

    8. Scoop the pork into the wok with a spoon, let cook until the jellied stock melts. Add the chestnuts and stir well. Add white pepper to taste.

    9. When the mixture comes to a boil, add the drained beehoon to the wok and mix well with the other ingredients using a pair of cooking chopsticks or tongs. Cook until the beehoon has soaked up the liquid. If the noodles seem dry, add a little water or chicken stock. Have a taste and add salt or light soya sauce if needed.

    10. Add the sliced chillies and scallions, mix well and cook another two to three minutes. Transfer into a large serving bowl or claypot. Sprinkle fried shallots (if using) over the noodles. Serve immediately with belacan (if using).

    Serves six to eight