sous-vide abalone & homemade noodle with mushroom granola
by Chef Ace Tan
@ 10 Jan 2018
4 fresh abalones
50g dried oysters
20g bonito flakes
4g bai cha (white tea)
200ml water
20ml (each) soy sauce and grapeseed oil
15ml oyster sauce
Sea salt and white pepper powder, to taste
Yuzu dressing and yuzu foam, for topping
Ice plants and rose flowers, for garnishing
Mushroom Granola
50g (each) ground almonds, deydrated shiitake and deydrated shimeiji mushrooms
40g (each) puffed popcorns and fried shallots
10g salt
5g massala powder
Homemade Noodle
300g plain flour
200g tapioca flour
5g salt
200ml water
3ml sesame oil
Place the fresh abalones into a vacuum pack. Add in the rest of the ingredients (except the yuzu dressing /foam and garnishes) and vacuum seal tighly. Set a immersion circulator at 50C and sous vide the abalones for about 18 hours.
For the mushroom granola: Place all the ingredients into a thermomix and pulse at a maximum speed until mixture turn grainy, for about 15 seconds. Set aside
For the homemade noodle: Place plain flour, tapioca flour and salt into a an electric mixer bowl with an dough hook attachment and beat the mixture on a high speed until a soft dough come together, for about 5 minutes. Wrap the dough with a sheet of cling wrap and proof for about 10 minutes. Roll the proffed dough onto a lightly floured surface into a 0.3-cm thickness dough sheet and then cut into thick strangs. Set aside. Heat 200ml water and sesame oil in a cooking pot over a medium heat to a boil. Add in the homemade noodles (500g to 15ml sesame oil) and blanch the noodles for about 30 seconds. Removea and shock the blanched noodles in ice water and then strain well.
Toss the blanched noodles with yuzu dressing and ladle onto each serving plate. Add a sous vided abalone and sprinkle with mushroom granola. Drizzle with yuzu dressing and discharge the yuzu foam over. Garnish with ice plants and rose flowers. Serves 5
