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The Silver Chef
Registrace 15. 06. 2009
A video channel for The Silver Chef. Filled with recipes of Singaporean, Asian and Western cuisines. All videos shot and edited on iPhone. Music by Ian Low. The first cooking channel shot in 4K HDR.
Abalone Rice Recipe In 4K HDR
#abalonerice #abalone
Ingredients:
8 fresh abalones
10 ginkgo nuts
200ml water
2 tbsp light soya sauce
2 tbsp oyster sauce
1 tsp honey
1 leek
1 clove garlic
1/2 chilli or red paprika
3 slices ginger
2 tbsp corn flour
2 tbsp water
1/2 cup cooked rice
Green scallion
Use a toothbrush to scrape off the sides of 8 fresh abalones of any excess dirt. Use a spoon to remove each abalone from the shell and remove the greenish intestinal parts which you can use to make abalone porridge with. Be sure to remove the teeth at the front of each abalone too.
Add 2 tsp of perilla seed oil to a wok. Heat up the oil and add 1 chopped leek, 10 gingko nuts, 3 slices ginger, 1 clove garlic and 1/2 chopped chilli. Sauté until aromatic.
After a few minutes, the oil will be flavoured by the vegetables. Add 200ml water followed by 2 tbsp light soya sauce, 2 tbsp oyster sauce and 1 tbsp maple syrup or honey. Stir well.
Bring to a boil. Once the mixture is boiling, add the cleaned abalones and simmer at low heat for 5 minutes.
After 5 minutes, the liquid will have reduced by half. Use a slurry of 2 tbsp corn flour and 2 tbsp water to slowly add into the mixture.
The sauce will thickened up and turn glossy. Continue to slowly drizzle the slurry until you get the desired consistency. Turn off the flame once you do.
Quickly remove the abalones. Add in 1/2 cup of cooked rice which should be enough for 2 persons. Stir and mix the rice well with the superior abalone sauce in the wok.
To plate, spoon the abalone rice onto a deep plate or a shallow bowl. Place 4 abalones on one side of the rice and try to arrange the ginkgo nuts and the leeks and chilli/paprika on top of the rice.
Garnish with some diced scallion on top. Add a spoon of ikura on top of the scallion to finish.
Music track “Abalone” from Silverfish album, composed and performed by Ian Low.
Download the album from iTunes at Silverfish by Ian Low music.apple.com/sg/album/silverfish/461505078
Ingredients:
8 fresh abalones
10 ginkgo nuts
200ml water
2 tbsp light soya sauce
2 tbsp oyster sauce
1 tsp honey
1 leek
1 clove garlic
1/2 chilli or red paprika
3 slices ginger
2 tbsp corn flour
2 tbsp water
1/2 cup cooked rice
Green scallion
Use a toothbrush to scrape off the sides of 8 fresh abalones of any excess dirt. Use a spoon to remove each abalone from the shell and remove the greenish intestinal parts which you can use to make abalone porridge with. Be sure to remove the teeth at the front of each abalone too.
Add 2 tsp of perilla seed oil to a wok. Heat up the oil and add 1 chopped leek, 10 gingko nuts, 3 slices ginger, 1 clove garlic and 1/2 chopped chilli. Sauté until aromatic.
After a few minutes, the oil will be flavoured by the vegetables. Add 200ml water followed by 2 tbsp light soya sauce, 2 tbsp oyster sauce and 1 tbsp maple syrup or honey. Stir well.
Bring to a boil. Once the mixture is boiling, add the cleaned abalones and simmer at low heat for 5 minutes.
After 5 minutes, the liquid will have reduced by half. Use a slurry of 2 tbsp corn flour and 2 tbsp water to slowly add into the mixture.
The sauce will thickened up and turn glossy. Continue to slowly drizzle the slurry until you get the desired consistency. Turn off the flame once you do.
Quickly remove the abalones. Add in 1/2 cup of cooked rice which should be enough for 2 persons. Stir and mix the rice well with the superior abalone sauce in the wok.
To plate, spoon the abalone rice onto a deep plate or a shallow bowl. Place 4 abalones on one side of the rice and try to arrange the ginkgo nuts and the leeks and chilli/paprika on top of the rice.
Garnish with some diced scallion on top. Add a spoon of ikura on top of the scallion to finish.
Music track “Abalone” from Silverfish album, composed and performed by Ian Low.
Download the album from iTunes at Silverfish by Ian Low music.apple.com/sg/album/silverfish/461505078
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Yum. I'll try your way. ❤
I love this soup. My grandma cooks it all the time
Nice but this is no bouillabaisse
thanks for the recipe .i will do it now❤
👌🏽👌🏽👌🏽👌🏽👌🏽
Hi where to buy the dried mee pok ? Whats the brand ? Thanks.
That looks absoutely delicious! so yummy!
👍👍👍👍👍👍👍👍👍
Beautiful video.
Utensils??
Looks okay A bit too tomatoey and too much carrot flavor for me.. you should be binding in some butter. It should emulsify you know with like a touch of cream and then maybe even a yolk liaison.. it should be velvety and creamy.
How to make the chilli sauce?
How to make the chilli sauce?
oh no, that looks undercooked 😬 you'd rather use leftover rice to bake
plastic!😢
Butter. You failed
Hi, is the ratio of rice to chixke stock accurate? 2.5kg rice to 4.5kg chicken stock. Is that too much liquid? Please pardon my ignorance as i always thought rice to water ratio is 1:1 or 1:1.2 max.
I think he is using old grains. Grains that are dehydrated for more than half a year. Such rice absorbs 20% more volume than new rice.
Love that the Bok choy was cooked in the broth
Where can I find recipe please?
Eww
11 herbs and spices and use a pressure fryer to make the actual kfc fried chicken
i love lard sooo much omg i love lard i like eating lard every day omg its sooo good, i wish i could only eat lard omg i love it i love lard
Apoo
Over cook nodle
Can writing for me the ingredients please thank you
Wow... Very gud make a Gud Chinese new year recipe
This Hass to be a joke
Sorry I see the Chicken in the water with ice? When we do it?
after cooking the chicken in boiling water. water in ice will stop the chicken from cooking and getting dry.
RICE CASSEROLE 🍚 FAN-CAY MY FRIEND!!!!!!!! #LAYERED
Dry af
nah it isn't
How about the gravy, madam ....🙋🇸🇬
yes please upload the uncut video!
Why cheese and rice?
What music is this? Can share
Slow down the liquid pouring.
wow, delicious
I didn’t make chicken but I make fish I taste good
Great video, no offense to this nice people but this receipe is not authentic. You don't use any "oil" and chemicals poweders. Authentic recipe start by cooking the chicken in order to extract the fat of the chicken.
Is the soya soy cooked in heat before being added to the egg?
Wrong way to cooking/frying char kway teow.
Raw eggs.. 👎👎👎👊👊
Why is the end result so dark? Very sorry to post a negative but I think you should have used light soy.
Food is like art.. you can create the recipe by your own ideas... as long the taste is good..very sorry to post this comment..
What? Cheese and Rice? No way
No, bad title!
worst i’ve seen
By the comments y'all eat steak well done too! Cuz wet eggs is fire 🔥
What are the spices?
Thank you so very much that was just a beautiful recipe thank you again thank you thank you
Where do you buy your dried abalone
Just a spoon of curry is enough for the flavor? Great vid