Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli/Bihoon Recipe

Resep Kerang Kukus Masak Tausi & Bihun Beras

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Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli/Bihoon

Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli/Bihoon is a popular preparation for scallop in chinese cuisine. Scallop is a marine bivalve mollusk, the scallop itself is refers to the white abductor muscle of it.  Many scallops are highly prized as a food source. Beehon or bihun (Bahasa) is a small round and translucent noodle made of rice. The beehon is used within this steamed scallop recipe to absorb the scallop dripping while steaming process to infused the natural juice into it.

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Recipe Steamed Sea Scallop with Tausi or Fermented Black Bean and Beehoon/ Glass Vermicelli

Steamed Sea Scallop with Black Bean Sauce is really simple and easy to replicate at home. It’s preferred to use the live scallop for this recipe, you can shuck the scallop and discard the yellowish intenal organ, but you can use the fresh scallop too. First you choose the ‘dry scallop”, dry scallops is  scallop without any additives, while scallops that are treated with sodium tripolyphosphate (STPP) are called “wet scallop”. STPP causes the scallops to absorb moisture prior to the freezing process, thereby getting a better price per unit of weight. It’s easy to diffrenciate dry and wet scallop, the dry scallop is usually got whitish creamy translucent, while the wet scallop is usually got white opaque  color.

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Recipe Steamed Sea Scallop with Black Bean Sauce and Served with Rice Glass Vermicelli/ Bihoon Recipe

The ingredients of black bean sauce for steaming sea scallop is similiar to my Steamed Crab or Steamed Tiger Grouper Fish with Tofu. Basic ingredients for plack bean sauce is  fermented black beans paste, garlic, shallots, lemongrass, ginger, salt and pepper use for the sauce.  Chopped chili added to give a nice hot kicking flavour, besides, you can improved the black bean paste with dried shrimp, dried scallop and other savoury and umami dried seafood ingredients to enrich the flavour. Watch over the saltiness level of the black bean paste since it could be very salty and it’s not necessary to add any salt anymore. This black bean recipe is suits as a dressing  for eeg, tofu, rice porridge or even aubergines. Black bean sauce is actually made of salted and fermented black bean called doucitausi or tauco hitam in Bahasa. Black bean paste is ready to use, it’s available in a glass jar on most asian groceries in your town. My favourite  fermented black bean paste is Lee Kum Kee Brand

 Perfecly cooked steamed sea scallop texture is superb, a combination of  bounchy, crunchy and yet easy to chew. The natural juice is come out and it’s taste superior. Make sure you use the dry scallop for steaming, the wet scallop will be ruined the whole dish with totally chewy and rubbery scallop and  the juice is tasteless. Trust me, since i had to try that.

Recipe Steamed Sea Scallop with Black Bean Sauce and Rice Vermicelli:

Ingredient :

  • 200 gr scallop, cleaned throughly, drizzle with a little of lime juice, drained
  • 100 gr rice glass noodle boil until cooked through, drained.
  • 2 tsp of fermented black beans sauce/ tausi, i use Lee Kum Kee Brand
  • 2 shallots, finely chopped
  • 2 lemongrass, thinly sliced
  • a pinch of finely chopped szechuan peppercorn
  • 3 garlic cloves, chopped
  • 2 cm ginger, chopped
  • 1/4 tbs of rock sugar
  • 2 tbs of premium light soy sauce
  • 1/2 tsp of sesame oil
  • 1/3 cup of chinese cooking wine
  • 1/2 tsp chopped red chillies for serving
  • 1/2 tsp chopped garlic chieves fpr serving
  • 1/2 tsp

Instruction :

  • Mix blackbean sauce, lemongrass, szechuan peppercorn, garlic,ginger, rock sugar, soy sauce, sesame oil and rice wine in a glass bowl
  • Put the scallop in a heatproof pyrex bowl, drizzle the seasoning mixture.
  • marinade about 10 minutes, meanwhile set your steamer in a highest flame as possible.
  • Put the marinated scallop in the steamer, steam about 5-7 minutes, Do Not Overcooked It!
  • Put the steamed scallop over the rice glass vermicelli, pour the broth and springkle with chopped red chilli and garlic chieves

Tips :

  • Use the dry scallop only !
  • It’s better check the donnest of the scallop every 2 minutes to prevent overcooked

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Resep Scallop Panggang Saus Paprika / Grilled Scallop with Roasted Bell Pepper Sauce ala Dentist Chef

Resep Scallop Panggang Saus Paprika / Grilled Scallop with Roasted Bell Pepper Sauce ala Dentist Chef

Scallop atau kerang kampak adalah salah satu seafood kegemaranku. Dagingnya yang gurih dengan tekstur yang lembut mungkin salah satu alasan kenapa kerang ini berharga mahal karena digemari oleh masyarakat. Tapi entah kenapa, kerang ini jarang disajikan di resto seafood pada umumnya ??? Tapi scallop lebih sering disajikan di resto masakan western. Biasanya scallop di grill dengan garlic butter dan disajikan dengan saus pendamping. Kebetulan Kemarin ada scallop ukuran besar di Diamond Supermarket, aku beli 270 gr untuk 11 buah scallop berukuran lumayan besar.
Bahan :
250 gr scallop, cuci bersih, lumuri 1 sdm air lemon, 2 siung bawang putih yang dihaluskan, 1/2 sdt rosemarry dan lada secukupnya, diamkan 15 menit
2 siung bawang putih, cincang kasar
1/4 bawang bombay
1 buah paprika merah besar, belah dua, buang biji
50 ml white/red wine (diganti sprite jg boleh)
1/4 sdt lada hitam
2 sdt butter
Garam, gula, dan kaldu secukupnya
Cara Membuat :
# panggang paprika layu dan kulitnya sedikit gosong, kupas kulitnya, sisihkan
# panaskan 1 sdt minyak zaitun, tumis bawang putih dan bawang bombay sampai layu
# blender tumisan bawang, paprika dan lada hitam sampai benar2 halus, bumbui dengan garan dan gula secukupnya
# kembalikan kedalam sauce pan, tambahkan white wine , masak dengan api kecil sampai sedikit mengental
# lap dan keringkan kerang scallop dengan tissu, taburi garam secukupnya dan taburi tipis dengan sedikit tepung terigu
# panaskan grill pan, masukkan butter sampai meleleh
# grill scallop sampai matang selama 2-3 menit setiap sisi, jangan ditekan2 agar scallop tidak mengering
# angkat dan sajikan dengan saus paprika dan Peas Sprout (don miau)

Grilled Scallop and Pepper Sauce Recipe :
250 gr Scallops
1 Roasted Red Peppers
50 ml Dry White Wine

2 cloves garlic, sauteed

1/4 onion, sauteed
2 Tbsp Butter, melted
Salt, to taste

Black Pepper, freshly ground, to taste
# marinade the scallop with garlic paste, rosemarry and pepper for 15 minutes
# Share In a blender or food processor, mix peppers until smooth.
# Pour into a wide frying pan add the white wine. Boil over high heat, stirring, until
reduced to about 3/4 cup (about 5 minutes).Remove sauce from heat and keep warm.
# Pat dry the Scallop, add some salt and flour
# Brush the grill pan generously with butter
# grill n cook, turning once halfway through
cooking time, until scallops are opaque but still moist in center (about 2 minutes, don’t overcook).
#Pour sauce onto individual plates. Lay grilled scallops in
# Serve with Peas Sprout