Ching He Huang/Chinese Food Made Easy/Seafood/Black bean steamed scallops with noodles
Ching He Huang/Chinese Food Made Easy/Seafood/Black bean steamed scallops with noodles
http://www.chinghehuang.com/
http://www.mogu.com.tw/
Ching shows a fish buyer at the market how to make one of her favourite sauces of all time, black bean sauce, serving it with scallops and noodles.
Ingredients
For the scallops with noodles
75g/3oz dried vermicelli noodles
8 scallops, removed from the shells, de-bearded and coral removed, shells cleaned and reserved
For the black bean sauce
6 cloves garlic, finely chopped
2.5cm/1in piece fresh root ginger, peeled, finely chopped
1 red chilli, de-seeded, finely chopped
1 tbsp fermented salted black beans, washed and crushed into a paste (available from Asian grocers)
1 tbsp Shaoxing rice wine or dry sherry
2 tbsp light soy sauce
3 tbsp water
To serve
2 tbsp finely chopped fresh chives or spring onions
Method
1. For the scallops with noodles, soak the dried vermicelli in a bowl of just-boiled water for 5-6 minutes, or until tender. Drain well, then chop into 10cm/4in lengths and set aside.
2. Place the cleaned scallops back into their shells.
3. For the black bean sauce, mix all of the sauce ingredients together in a bowl. Spoon a teaspoon of the sauce on top of each scallop and gently rub into the scallop flesh.
4. Wrap some of the soft vermicelli noodles around each scallop, then spoon one teaspoon of water around the noodles. (This helps to keep the noodles moist and works to create a sauce when combined with the steamed juices of the scallops.)
5. Divide the scallop shells between two heatproof serving plates and place each plate into a bamboo steamer, placing one steamer on top of the other. Place the steamers over a pan or wok of boiling water (making sure the water does not touch the base of the steamer), cover, and steam over a high heat for 4-5 minutes, or until the scallops are cooked through. If you do not have a bamboo steamer, place the shells onto a large heatproof plate set on a rack in a roasting tray. Fill the roasting tray with boiling water from the kettle. Pre-heat the oven to 180C/350F/Gas 4, cover the whole roasting tray with foil and place into the oven to steam for 4-5 minutes.
5. To serve, serve the scallops in the bamboo steamers, or remove the plates from the steamer and serve on the plates. Sprinkle over the chopped chives or spring onions and serve immediately.
Duration : 0:4:36
Categories: Seafood Tags: (??)Chinese, ??, ???, ???, ???, ????, ????, ?????, ????????, ?m, be, bean, Beauty, Booday, chi?ska, Chinesische, Ching, chinoise, cinese, Cucina, cuisine, Drink, Easy/Seafood/Black, england, food, gordon, He, health, Home, Huang/Chinese, jamie, keuken, Kinesiska, Kitchen, Kuchnia, Küche, köket, Lab, lawson, london, made, neihu, nigella, noodles, oliver, Qu?c, ramsay, sauces, scallops, steamed, sweet, taipei, taiwan, Taiwanese, th?c, ting, tings, Trung, wokstar
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http://www.ted.com
TEDTalks is a daily video podcast of the best talks and performances from the TED Conference, where the world’s leading thinkers and doers give the talk of their lives in 18 minutes. Featured speakers have included Al Gore on climate change, Philippe Starck on design, Jill Bolte Taylor on observing her own stroke, Nicholas Negroponte on One Laptop per Child, Jane Goodall on chimpanzees, Bill Gates on malaria and mosquitoes, Pattie Maes on the “Sixth Sense” wearable tech, and “Lost” producer JJ Abrams on the allure of mystery. TED stands for Technology, Entertainment, Design, and TEDTalks cover these topics as well as science, business, development and the arts. Closed captions and translated subtitles in a variety of languages are now available on TED.com, at http://www.ted.com/translate. Watch a highlight reel of the Top 10 TEDTalks at http://www.ted.com/index.php/talks/top10
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Categories: Seafood Tags: Barton, Blue, cooking, cuisine, environment, fish, fishing, food, Green, Mission, ocean, overfishing, sea, Seafood, Seaver, sustainable, talks, ted, tedtalks
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Original website : http://www.TED.com
http://www.ted.com/talks/barton_seaver_sustainable_seafood_let_s_get_smart.html
About this talk :
Chef Barton Seaver presents a modern dilemma: Seafood is one of our healthier protein options, but overfishing is desperately harming our oceans. He suggests a simple way to keep fish on the dinner table that includes every mom’s favorite adage — “Eat your vegetables!”
About Barton Seaver
Barton Seaver is an advocate of sustainable seafood and a chef in Washington DC. His work tells the story of our common resources through the communion we all share — dinner.
Full biography :
http://www.ted.com/speakers/barton_seaver.html
External links :
BartonSeaver
http://www.bartonseaver.org/
Video source file :
http://video.ted.com/talks/podcast/BartonSeaver_2010Z_480.mp4
Under Creative Commons License : Attribution-Noncommercial-No Derivative Works 3.0 Unported
http://creativecommons.org/licenses/by-nc-nd/3.0/
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