Sunday, October 24, 2010

Recipe for those who love Sea Urchin :P

i have always loved to eat sea urchin aka uni and New York City offers the best variety of uni pasta from different cuisines including Basta Pasta's italian japanese uni pasta or Marea and Convivio's Uni and crab pasta, as well as Felidia's uni and snow crab pasta. of course, there are many ways of cooking sea urchin with pasta, from simple olive oil and garlic to a more substantial creamy pink sauce. personally i love pink sauce so i decided to try it out in my own tiny kitchen. 

ingredients:
one box of ready to eat sea urchin
half a box of linguine or angelhair pasta
one clove of garlic sliced
one pound of crab claws (blanched till cooked and remove meat keeping juices)
three tablespoons of cold heavy cream
one tablespoon of tomato paste
four tablespoons of olive oil
truffle salt and pepper to taste

steps:
1. bring a pot of water to boil with some salt. allow pasta to cook for roughly 6mins to    become al dente and strain pasta into a bowl

2. in the same pot, dry and add olive oil. once heated, add garlic to cook for one min

3. then add on the tomato paste and  heavy cream and stir for 30secs and add a little water to make it into a creamy sauce enough to coat the pasta you made. once heated, add the crab meat and stir


4. add half the box of sea urchin into the sauce n mix for a minute and later the cooked pasta

5. sprinkle enough salt and pepper to taste and right after put in the rest of uni and start serving.


this may not be the best recipe on earth but hey, it works for me so try it out!!!

For the Porky Pigs

this is a page for all the porky pigs in the world..especially for those of us who grew up with eating pork and bacon in asia, we always find and crave the best siew yuk which is roasted pork belly with the crispiest skin that crunches when you bite through it. that itself is an experience and here is one that i will never forget. 

somehow in manhattan, i got by for 7 yrs eating mediocre roasted pork sold by the chinese vendors. finally last week, my friend wee kiat, introduced me to a recipe he tried and was really successful especially impressing his friends at a potluck party. with all faith and confidence, i decided to give it a try too buying a total of 4 pounds of pork belly.

blanched it, marinated it for two nights, finally, i put the victim into the piping hot oven and followed the recipe wisely. my heart was pounding with excitement and finally almost two hours, the pork belly came out slightly charred and when i sliced it, it was crunching loudly and me and my bf joe chowed down as we cut...he did the bone too..haha..and later sauteed half of it with kai lan. later, we were both overdosed from pork but was indeed the best overdose ever...



halfway through cooking


 the final result... :)