And I made Abalone Pasta (the Ghetto Sous-vide version)

2011Apr27-AbalonePasta-4

I first tasted this at Cliantro, KL. Like a drug dealer, Chef Takashi give us all a taste; it blew us all away and had us begging for a little more, Oliver-style. Very kindly, he provided just a little bit more.

As days passed, the craving for a Abalone Pasta fix grew to epic proportions; the want became a hunger became a need. Until there’s no helping it but to break out my Emergency Can of Abalone – look, if it’s the end of the world, wouldn’t you wanna go out well-fed too? – and cook me some Abalone Pasta.

2011Apr27-AbalonePasta-2

Home-made Abalone Pasta using the Ghetto Sous Vide method

This has got to be the most delicious pasta I’ve done, but it fixed my craving until my next trip to Cliantro, KL. I would be the last to say my version of Abalone Pasta is the same as Chef Takashi’s but it comes pretty damn close (even if I do say so myself). It’s fairly easy to do and does not need a professional sous vide machine.

The difficult part is the extraction of the Abalone jus as it can be quite miserly. I will offer a few suggestions and do feel free to suggest a few tips if you have any.

Ingredients: (makes enough for 4 as a starter or 2 as a main)

  • 480g of Angel Hair Pasta (120g per pax)
  • 1 Abalone*
  • 3 tsp of Truffle Oil**
  • 1 tsp of flaky sea salt

*If you use canned Abalone, it most probably will be in brine and the brine will probably contain a lot of things including MSG. I would recommend chucking the brine and a de-brine by immersing the Abalone in cold water for 1 hour, changing the water every 15 minutes.

**Actually, season to taste.

Ghetto Sous-vide:

  • 1 Conventional Oven
  • 1 Oven Thermometer
  • 1 Dutch Oven or Clay-pot
  • 1 Zipper Storage Bag that is microwave-resistant*
  • 1 Immersion Thermometer

*The zipper storage bag should be able to withstand heat up to at least 110° C. Read the instructions regarding temperature ranges carefully before buying/using.

Method:

Cooking the Abalone in the Ghetto Sous-vide

  1. Preheat your oven to 95° C.
  2. Place the Abalone into the zipper storage bag and seal properly, squeezing as much air out as possible.
  3. Place the zipper storage bag into a clay-pot or Dutch oven filled with water. The Abalone should be completely immersed in the water.
  4. Place the covered claypot into the preheated oven.
  5. Cook the Abalone for 3 hours at 81° C (water temperature of the clay-pot).
  6. Remove the Abalone from the zipper storage bag and reserve.
  7. Drain the Abalone jus from the zipper storage bag and reserve.

Cooking the pasta

  • Seriously? Just cook the pasta in the usual way using salted water. The olive oil in the water thing just doesn’t work.

Assembly:

  1. Toss the pasta with the Abalone jus and Truffle oil.
  2. Slice the Abalone length-wise into thin strips (“matchstick width”).
  3. Serve chilled or warm with flaky salt on the Abalone slices.

Notes:

  • Periodically check the water temperature in the claypot with the immersion thermometer, it should be around 81-83° C. Adjust oven temperature accordingly.
  • When tossing the pasta, add the jus and oil bit by bit to control the balance of the taste.
  • I like to serve the Abalone Pasta as a cold starter because it is very refreshing.
  • If the Abalone jus is insufficient, you may add the jus to about 150g of soft unsalted butter to “stretch” the liquid without sacrificing flavor; simply toss the mixture with the pasta and Truffle oil.
  • Alternatively, you can add 3-4 tbsp of water into the zipper storage bag along with the Abalone.
  • Regarding the Abalone jus and Truffle oil: season to taste but the Abalone is the star of this dish, so less is more. The flavor should have an ethereal quality to it.
  • And Ghetto Jus would be a great name for a rock band.

2011Apr27-AbalonePasta-6

2011Apr27-AbalonePasta-1


Posted on 15th Jul 2011 in Food and Drink, Fusion, Recipes

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There Are 3 Comments

 

keropokman commented on July 15, 2011 at 11:12 am


You are making me salivate!

I have never had abalone Sous Vide or Ghetto Sous Vide 🙂


 

imp commented on July 17, 2011 at 4:57 pm


i hate you. now i’ve this insane craving for abalone pasta. why can’t it be just canned abalone with instant noodles. now, that i know how to make.


 

alkanphel commented on July 22, 2011 at 9:17 am


Oh man now I have to try this! A simple pasta dish 😀


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