So my mom was over on holiday and that is why I haven’t posted recently, I was busy being the great daughter that I am! haha
While she was here, we went to Billingsgate Market – my first time as well! – and I completely fell in love with the place! If I could, I would have bought the whole place.
My recipe for you today is Chinese Steamed Scallops with Vermicelli – This recipe is amazing however it takes time if you are buying fresh scallops, which I would definitely recommend for the visual effect of course.
- 6 half-shelled fresh scallops
- 30g of rice vermicelli
- 1 tablespoon cooking oil
- 8 middle size garlic cloves
- 1 handful coriander
- 2 spring onions
- 2 teaspoons sesame oil
In a large bowl, soak your vermicelli in boiling water. While the noodle softens, remove the scallop meat from its shell, with a spoon or a small knife and wash the meat under cold water to remove sand or any dirty bits. You will also want to wash the shells to remove all dirt, as you will be using this to present/eat the dish.
Place some water in wok and set up the steamer – You can place the shells directly into the steamer or you can put them on a plate, which is what I prefer. If you are not using a plate, you will need to place the vermicelli evenly in each shell under the scallop. Alternatively, place the bunch of vermicelli on the plate and drizzle with the sesame oil making sure that they are all coated – If you don’t do this, it might get stuck to the plate and you will curse at yourself when you try to wash that plate.
Depending on the size of your steamer/wok, you might have to cook the scallops in 2 batches.
Put the garlic in a blender or food processor, add the cooking oil, coriander, spring onions and salt to taste. Blitz the ingredients until it becomes a thick paste and scoop the mixture into each of the shells next to the scallop meat.
Bring the water up to boiling and then continue to cook for 8-10 minutes.
This recipe takes a bit of time for preparation, but it is well worth the work. Serve the scallops with the vermicelli
I have seen this recipe on BuzzFeed Food on Facebook and I had to try it!!
Cook two packets of ramen according to directions. If you’ve never cooked ramen before, then please crawl back to the whole you came from… I’m only joking.. But no.. Do follow instructions because you don’t want to overcook it!
After straining ramen in a colander, run cold water over it until noodles are cool. Once they have cooled down, whiskey eggs and seasoning packets together, and add in cold, strained ramen noodles. Mix the egg mixture in to evenly disperse.
Line in baking/foil sheet with plastic wrap, and dump your ramen egg mixture in. Mash the ramen into a tight, even layer and add another sheet of plastic wrap on top. Put something heavy on top to weight it down, this part is critical – it is important that you do this, otherwise the noodles will turn out loose when you fry them. Throw it in the freezer for 2 – 3 hours.
You should have a semi-frozen ramen brick, and now you can start cutting it into long rectangular shapes and fry them until pleasantly crispy and brown.
In a bowl, shave some pecorino cheese, you can use Parmesan if you like. Add some black pepper, garlic powder and dried parsley. Sprinkle this on top of the ramen fries when ready to eat.
I would definitely suggest you to try this at home! At least it would be a new way to cook your instant noodles.
Hello guys.. My posts won’t be as often as I would like now because I have broken my ankle and I can’t stand for long periods of time.. Unfortunately I have a lot of time on my hands but will not have time to cook as much as I want, which means I won’t be able to post on my blog either 😦 All I do these days is eat take away and watch tv shows… I am running out of things to watch! I have managed to cook one meal since I broke my ankle on Tuesday night. I thought that making a soup would be quite easy.. It is however I still sweated like a nun in a brothel! It was like I was in a threadmill running for 10k! Sweat drops rolling down my head.. My back completely soaked! This isn’t life you know?
For this recipe, you’ll need a bunch of flat parsley, about 8 cubes of bread (I’ve used French baguette), half of garlic head (finely chopped), 4 slices of ham (chopped in pieces), two eggs, paprika, chicken stock, extra virgin olive oil and some special black truffle oil.
I’ve put the cubes of bread in a tray and soaked them with olive oil with a sprinkle of salt and pepper. Bake the bread until crispy. Heat a generous amount of oil in a pan and fry the garlic until is golden. Add the ham and the paprika (our paprika is special homemade from our housemate’s mom!). Pour bread into pot and toss to coat with hot oil mixture. Pour chicken stock into bread mixture, add salt (I like to be all fancy and use truffle salt) and black pepper. Bring to a boil, reduce heat to medium, and stir in parsley.
Make 2 depressions in the bread on top of the soup with a spoon. Crack and slowly pour an egg into each depression. Cover the pan with a lid and cook until egg whites are firm and yolks are thick but not hard. This recipe takes no more than 10 minutes and it’s super delicious! You can easily make this at home when you don’t have much at home or if you just want something quick after a long hard day!
This is going to be me for some weeks.. If you have anything that I can do to kill time in the meantime.. Any books or shows that I should watch please don’t hesitate to suggest some! Ana xx