Asian Sous Vide Recipes

When tradition and science meet. Grandma's cooking without the nagging. Welcome to my adventures of Asian recipes with my hero, the sous vide machine! (pst I'm the sidebitch)

[haldean]

Sous vide hangar steak at 52 C with balsamic mushrooms, sauteed broccoli (I really need to break out) and orzo.

[food-porn-diary]

Coffee, black pepper and salt crusted American Wagyu served with sous vide egg yolk dusted with Parmesan and fresh horseradish. [1080 × 795]

[pengbites-blog]

Ramen Chashu experiment

Hello there! Today I will be talking about my latest experiment with my Anova sous vide machine, fresh pork VS frozen pork! People have always talked about not worrying leaving expensive cuts to their machine because it doesn't overcook things, so I decided to test and see which kind of meat actually breaks down best under the same condition.

Sous Vide Charshu recipe

I got my recipe from Cooking with Dog, really easy, the braising solution is Soy Sauce : Sake : Brown Sugar at the ratio of 2 : 1 : 0.5. Pour in enough water to submerge your pork belly and added in the green parts of a negi and about 3 slices of ginger each. Each bag of meat is approx 300 grams.

At then I let it sit at 76.7 degrees for 6 hours before resting it for 10 mins. Take some of the liquid, reduce to a glaze and quickly give your meat a quick sear with it.

The Verdict

If you look at the very sorry image of my finished product, the ones on the left are the fresh meats and the one on the right are frozen. Surprisingly, the frozen meat was very soft while the fresh meat retains more of it's porky characteristics(bounce) and flavour. While thawing, the ice crystals that form during freezing does cellular damage to the meat itself. (of course, this is again one of the many layman terms to understanding the exact alteration to meat quality during freezing and thawing). For this I am not too sure what to make of it right now, because to achieve a definitive melt in your mouth effect, I think I can test with either my claypot or pressure cooker to acheive it with 6 hours. So! That leaves another mystery to solve and experiment I shall!

Thanks for reading! :)

[pengbites-blog]

Sous Vide Emperor Chicken

Hello and welcome back! So this time I decided to dunk a whole chicken in the wonderful “onsen” my Anova has prepared at 65 degrees for 6 hours(had to cling wrap the top to stem the evaporation process).

This herbal dish, is traditionally rubbed with the herbs(powdered Angelica sinensis, Ligusticum and Ginseng) and oyster sauce and light soy sauce (2 tablespoons each), and wrapped in an aluminum foil before steaming it for a good 2 hours.

Chicken breast is best

So here’s the lowdown, when you’ve gotten hold of a Sous Vide machine, the part you will be fighting for during family dinners will be...chicken breast! Yes! Say goodbye to dry, powdery chunk of dishonor to the creature!

6 hours later, sorry I couldn’t wait and started pulling it apart to get that sense of achievement in my life haha. But trust me! This, together with the marinate that bathed with it, mm mm (god bless you, dear chicken, for your death has not been in vain)

[pengbites-blog]

Sous Vide Beef Rendang

Hello there! So here's my first ever Asian Sous Vide recipe, Beef Rendang! Its basically a malay dish, coconut curried beef. So for this dish I opted for the topside, which i reckon would be the typical meat of choice? So what I did was dump the contents of a pre-packed Rendang sauce (you can buy it off supermarkets and someday hopefully I will make it from scratch and share the recipe!), coconut milk and beef together in a ziplock and left to my Anova onsen for 5.5hrs at 57 degrees.

Verdict

Nice pink colour, the beef was tender, juicy but still relatively chewy knowing that Anova can do better(maybe 10 hours?). Reduced the rendang to more of a thick sauce, it really did smell heavenly! Googled a little on this particular cut and while results vary, they mostly fall between 52 to 57 degrees, a range of cooking time from 20 to 26 hours (damn I shouldn't have been so greedy and taken it out so early!)

Oh well! Definitely will revisit this again and perhaps I will set up before I go to bed so that my piggy hands can't get 'em outta the water

[pengbites-blog]

Sous Vide: so what kind of cooking voodoo magic does it do?

I shall explain super layman terms over here. Sous Vide means "under vaccum" in French. The machine cooks in precise temperatures, meaning your food will never be over or undercooked as it retains its moisture unlike traditional cooking where tempuratues fluctuate all the time. It also helps to break down the toughness in collagen found in meat as it cooks in its own juices at given temp and time(hooray cause it means you can buy the cheapest meat and with the proper settings, it'll MELT in your mouth).

High temps tend to expells moisture, so usually we'd give our sous vided item a quick sear, fry for that crust on the outside towards the end. There's a term for this crust, but as said, I'll keep it super easy to understand. It's called Maillard reaction so Google it up if you are keen to know more.

Never fear the chicken breast again!

That said. Welcome to the official experimental sous vide Asian show!! And yes I decided to post a magical cat in space because that's how magical you'll feel when you bite into your food from now on!

[senscollage]

[pengbites-blog]

Hello and welcome to my personal blog *insert lame cheer cause everyone has one nowadays Over here I’ll be posting experiments with my Sous Vide machine, which doesn’t seem to have much Asian recipes yet.

So hold on to your panties errone!