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Hed Chef
Give him a royal treat fit for a king
By Hedy Khoo
January 10, 2011
WHEN a man calls you dear, do make sure he means the honeyed term of affection. He could be referring to the bills you racked up on his supplementary card shopping for the new year.
Show your man you weren't being overly extravagant with this king topshell salad. For those who want to spice up your home-cooked reunion dinner, this is one dish you can whip up quite easily.
The king topshell may be no real king of the sea, unlike the abalone which it tries to emulate. But its springy creamy texture, coupled with a spicy plum sauce and citrus tang, makes it a tasty starter.
Do a trial run tonight. Impress your man.
Especially when you tell him over dessert how the money you saved not buying abalone can go towards the diamond bracelet you saw this afternoon.
Why else would he call you dear?
--------------------------------------------------------------------------------
DRESS: MARCIANO LOCATION: KITCHEN CULTURE AT LENG KEE ROAD MAKE-UP AND HAIR: MARGE IRWAN FROM MAKE UP FOR EVER ACADEMY (TEL: 6333 0678) TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
KING TOPSHELLGLASS NOODLE SALAD
INGREDIENTS
1 can of king topshell, drained and sliced into strips
2 calamondin oranges
80g dried glass noodles
1 small carrot, shredded
1 red chilli, sliced
5 shallots, sliced
1 clove garlic, minced
1 stalk of coriander
1 tsp toasted sesame seeds
20g old ginger, peeled
Seasoning for noodles
3 tbsp fish sauce
Juice of 1 lime
2 tbsp sesame oil
1/2 tsp sugar
King topshell salad dressing
2 tbsp plum sauce
Juice of 1/4 lemon
Juice of 1 lime
2 tbsp sesame oil
1-2 tsp sugar
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METHOD
Soak the glass noodles for 10 minutes until softened. Heat a pot of water, adding the ginger to the pot. Place noodles in boiling water for three minutes. Discard the ginger. Drain and set aside. Refrigerate to chill or place ice cubes on the noodles while you prepare the other ingredients. Remove the ice cubes before adding seasoning.
Toss the noodles in the seasoning, adding the calamondin segments and shredded carrot. Set aside.
In a bowl, thoroughly mix the salad seasoning, adding the shallots, garlic and chilli. Mix in the king topshell slices.
Place the noodles with the king topshell on top, garnished with coriander and sesame seeds.
Optional: Toss in some iceberg lettuce for an extra crunch.
Hed Chef
Give him a royal treat fit for a king
By Hedy Khoo
January 10, 2011
WHEN a man calls you dear, do make sure he means the honeyed term of affection. He could be referring to the bills you racked up on his supplementary card shopping for the new year.
Show your man you weren't being overly extravagant with this king topshell salad. For those who want to spice up your home-cooked reunion dinner, this is one dish you can whip up quite easily.
The king topshell may be no real king of the sea, unlike the abalone which it tries to emulate. But its springy creamy texture, coupled with a spicy plum sauce and citrus tang, makes it a tasty starter.
Do a trial run tonight. Impress your man.
Especially when you tell him over dessert how the money you saved not buying abalone can go towards the diamond bracelet you saw this afternoon.
Why else would he call you dear?
--------------------------------------------------------------------------------
DRESS: MARCIANO LOCATION: KITCHEN CULTURE AT LENG KEE ROAD MAKE-UP AND HAIR: MARGE IRWAN FROM MAKE UP FOR EVER ACADEMY (TEL: 6333 0678) TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
KING TOPSHELLGLASS NOODLE SALAD
INGREDIENTS
1 can of king topshell, drained and sliced into strips
2 calamondin oranges
80g dried glass noodles
1 small carrot, shredded
1 red chilli, sliced
5 shallots, sliced
1 clove garlic, minced
1 stalk of coriander
1 tsp toasted sesame seeds
20g old ginger, peeled
Seasoning for noodles
3 tbsp fish sauce
Juice of 1 lime
2 tbsp sesame oil
1/2 tsp sugar
King topshell salad dressing
2 tbsp plum sauce
Juice of 1/4 lemon
Juice of 1 lime
2 tbsp sesame oil
1-2 tsp sugar
--------------------------------------------------------------------------------
METHOD
Soak the glass noodles for 10 minutes until softened. Heat a pot of water, adding the ginger to the pot. Place noodles in boiling water for three minutes. Discard the ginger. Drain and set aside. Refrigerate to chill or place ice cubes on the noodles while you prepare the other ingredients. Remove the ice cubes before adding seasoning.
Toss the noodles in the seasoning, adding the calamondin segments and shredded carrot. Set aside.
In a bowl, thoroughly mix the salad seasoning, adding the shallots, garlic and chilli. Mix in the king topshell slices.
Place the noodles with the king topshell on top, garnished with coriander and sesame seeds.
Optional: Toss in some iceberg lettuce for an extra crunch.
