start

I’m back with a cooking post! Yes, one of the signature sixthseal.com cooking posts complete with lots of alcohol, dubious ingredients and a healthy dose of obscure references!

You will need:
Organic Black Bean Noodles
Pig’s heart (whole – available at the non-Halal section of your friendly local hypermarket)
Scallops
Grozette FORMAGGIO da Pasta powdered cheese
Leggo’s Alfredo Pasta Sauce
Grapeseed Oil
Tabasco sauce
MasterFoods Mixed herbs
Onions and garlic

ingredients

It’s a battle of premium vs. proletariat ingredients! The measly pack of scallops set me back a staggering RM 42.35 while the gargantuan whole pig’s heart retails at a very affordable RM 3.50.

pig heart

Let me clarify – this was supposed to be an angel hair pasta dish, but I forgot to get the pasta and thus we made do with this pack of organic black bean noodles. The texture is surprisingly similar and it looks the bit too. Heh!

drink

Okay, to start off, you’ll need to ingest some ethanol to get you into a righteous cooking mood. My tipple of choice is Absolut Vodka.

cpr

The Tell-Tale Heart. Hmph. I shall give you a heart massage, CPR style.

cook pig

How do you cook a pig’s heart? Beats me, I’ve never cooked one before. I decided to wrap it in aluminum foil and chuck it into a fan assisted oven for 10 minutes.

heart

It turns out that 10 minutes isn’t quite enough so I suggest 20 minutes instead. I also took the liberty of rubbing salt all over the pig’s heart for my version of marinating. Heh!

cooking scallops

Next comes the scallops – scallops are reasonably fast to cook after defrosting so I just dunked it in warm (not hot) water for about a minute before draining.

drain

With the major ingredients out of the way, let’s get to the all-important sauce!

chop

Leggo’s ready made sauces already has bits of meat and stuff inside but we decided to fry some onions and garlic and chopped some sausages into it for a heartier sauce.

stir

We used grapeseed oil instead of olive oil for the frying, no particular reason for the choice - it was just there. The sausages were seared for a bit before the entire container of alfredo sauce was emptied into the mixture.

simmer

Leave the sauce on (very) low heat and start cooking the noodles.

noodles cook

I put in salt and a dash of grapeseed oil in the boiling water, much like cooking spaghetti. Drain the noodles after 3 minutes. I’ll love to inject the word al dente somewhere in here but there’s no way to get black bean noodles al dente. Oh wait, I just put it in twice. ;)

noodles

I emptied the noodles into a high sided plate and liberally poured the pasta sauce with garlic, onions and sausages on top. This is also where you add the powdered cheese and Tabasco sauce.

mix

The sides are important as a barrier against spillage when you start mixing the alfredo sauce into the noodles.

cream

Add a dash (or three) of mixed herbs and toss the pig heart’s on top.

scallops

Arrange the scallops on the side and I present to you:
 


final dish

Alfredo Organic Black Bean Noodles with Scallops and Whole Pig’s HeartIt tastes better than it looks, trust me.

good

You get to bite into the baked whole pig’s heart like a barbarian too. Get in touch with your Neanderthal roots yo!

RAWR. UGG HUNGRY!

eat

I pronounce it Good (TM)!

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41 Responses to “Alfredo Organic Black Bean Noodles with Scallops and Whole Pig’s Heart”

  1. Wow.. Nekid Chef! Lol…
    Looks good. Minus the pig heart. Haha..

  2. hmmm…looks like squid ink pasta :) love your kitchen!

  3. Nasty. did you really eat the heart?

  4. ew. the pig’s heart is gross. >.

  5. You should remove the big artery/vein, whatever from the pig’s heart ler…
    Also, so high cholesterol. You eat the whole thing? Aiyer.
    But then, keep the cooking post coming! :D

  6. wow more creative than an italian chef!

  7. wow! I just love it, you got the seal of approval! Let’s share the piggy heart!

  8. Okay. I must confess I am a pork person – like you know I love pork intestine and pork stomach in BKT. I even bought a pair of pig skin shoes. But hey, piggig heart with aorta wide open, you are hardcore! *salute*

  9. ok why is everything looking so neat and tidy here!

  10. Lol. that looks more like an anatomy class to me.
    Have you been putting on weight since you’re in kl? Just asking! XP

  11. Thanks for helping me save money for tonight’s dinner!!! I don’t think I can eat anything today or tomorrow!!!

  12. i like pig’s heart but man, i wont want to have a whole pig’s heart on my platter! Look too scary! Hahaha. But pig’s heart is better cooked chinese style. Braised with soy sauce. Awesome stuff. :P Oh ya! selamat bercuti! :)

  13. Now that’s one good way to eat the heart.

  14. ugh. the whole heart is just… i like my meat selectively and ‘spare parts’ like this isn’t something i would usually ingest…
    but the pasta looks nice though ^^

  15. Next time try pig’s brain. How’s the taste like? From the pic i can tell it’s medium cooked.

  16. da pigs heart is ewww….never likey innards :(
    a creative dish though. keep it up! :D

  17. I SAW GOLD FISH!

  18. really have to praise you for your courage for eating the whole heart, i wouldn’t dare. i wonder how black bean noodle taste like, never tried them before.

  19. looks good to me!
    i’d marinade the heart with garlic, ginger, salt and a lil bit of ajinomoto. oven roast it.
    fuh, sure sedap one! ;p

  20. I just had lunch, and seeing that pig’s heart made my tummy churn. Big time.

  21. Looks like a torture chamber scene off Eli Roth’s The Hostel.
    You can be awesomely disgusting at times.

  22. HB, Dude Man you’re cooking again??!!
    Are you the new Malaylsia Naked Chef? That black noodle looked like Korean noodle.

  23. Hmm… definitely not for the faint hearted! Only for the pig hearted :-)

  24. I’m boarding a plane to Sri Lanka!
    See ya all on the flipside, will reply comments tonight at Holiday Inn, Colombo!
    w00t! :)

  25. omg…da pig heart look so gross !!

  26. Enjoy your trip ;)

  27. omg, the entire dish looks good minus the pig heart hahaha :x

  28. ish..what a portion of pig heart and you eating the whole thing..geng!

  29. and once again, this post, a smack in the face with the pigs heart!! hhahahah u sure know how to get me awake! heheh
    safe journey!

  30. Friend,
    You disgust me.
    On a more serious note, have fun in Sri Lanka! God knows what you’re having for dinner. I can never tell it with you.

  31. Ugh, the pig’s heart is really gross! You must have an iron stomach. It is an almost sure way to send your cholesterol level sky-rocketing. I wonder what your cardiologist sister would make of this. ;)

  32. Allow me to reply all the comments tomorrow. I’ve got a bottle of arrack to deal with. ;)

  33. o.m.g! hmmm saying the pig’s heart contained the most parasites, would scare you any how. however, wow! you have potbelly! :|

  34. maggot: The pig’s heart is surprisingly good. Chewy. ;)
    sibu food diva: Yeah, it looks a lot like squid ink pasta eh? That’s what I thought the first time too. :)
    dj.ezn: I not only ate the heart, I ate the ENTIRE heart. It was a bit hard to swallow towards the end. It’s not meant to be eaten in large portions or on a regular basis. :S
    Christine: I think it provides a nice contrast to the dish. ;)
    Joyce: Eh, but if I remove that it won’t be a whole heart already. Besides, I relish eating the arties and valves. Heh! :)
    eiling: Haha! Thanks. My cooking posts are all…er, creative. ;)
    Big Boys Oven: Heh! Sure, no problem. We can cook it again! :)
    cynthia: It’s very chewy coz the inside is still quite raw…but it sure as hell tastes good! :)
    KY: Haha! Coz it’s not my place. :)
    Ryan: I not only put on weight, I put on A LOT of weight. :(
    I need to exercise more. Swim a bit, perhaps. :)
    Momon: Haha! No problem, glad to be of assistance. :)
    chefmel: Hmm…with soy sauce eh? But I want the whole, entire heart. I don’t want to chop it up and lose the presentation. :)
    Simon Seow: Yup, it’s awesome stuff! :)
    seth.frostheart: I have a very adventurous palate…there’s nothing I wouldn’t eat. I even had lamb brains in Melbourne. :)
    Justin: Pig’s brain? I’ve had lamb brain before and pig’s brain from restarants but never cooked it before. I’ll try if I can get hold of some. Cheers! :)
    annant: Thanks! I love innards, the best part of a chicken is it’s stomach. I love the shape an texture. I like chicken heart too but it’s so small. :)
    Cheesie: Where? :p
    cindy khor: The noodles tastes a bit like charcoal, but the alfredo sauce covers it well. :)
    Damn Dirty Angel: Yeah buddy, it’s the best! :)
    wj: Whoa…but it looks good (to me). ;)
    steben lim: I’ll take that as a compliment. Heh! Cheers bro!
    Michael (Mike): It’s made in Taiwan, Taiwanese noodles. :)
    Yiling: Hahaha! Touche Yiling! :)
    mars: It looks nice! :)
    Simon Seow: Cheers!
    princess: …but it’s the pig’s heart that provides the all important contrast to the dish! :)
    taufulou: Yup, and it’s quite a huge heart too! :)
    shimmers999: Heh! sixthseal.com cooking posts will definately have a twist. ;)
    Doria: Hell, we can cook together sometime. I bet we can think of something totally nasty to look at but yet tastes awesome! :)
    Cheers: I know! I already have sky high cholestrol. Oh well, once in a while doesn’t hurt. :)
    jg: I’ve had that potbelly since I came out of rehab! :)
    I’m getting fatter and fatter as the days go by. Gotta exercise! :)

  35. oh hb, how could you do that to the little pigge?Well to be honest, the pig heart was pretty gross. But what caught my eye was the scallops. mumm, they looked good. But of course, the coast is 450 miles from where I live. we all desire that what is difficucult to obtain. As it should be. Otherwise, wherse the fun? As far as the pig heart goes? Well, I am blessed to be a christian. I dont have to follow Hallel or keep Kosher. The older I get, the more vegtibles i eat. My heritage is Brittish. But I still cannot eat kidney pie. or lambs kidneys but i like sheep meat ok.. nor do I like liver, be it foie grass, or beef. yuck But how come i like chicken eggs, but hate caviar, HB? Please excuse me now, while I make me a BLT. ( bacon letuse and tomato sandwich) People are weird, I guess, the world over. I love blue chesee, but I have a nephew that says that is gross, and rotten, and will only eat cheddar chesse, but loves blue chesse dressing on his salad. Go figure. Glad you are well, HB. Bless you. tom

  36. eat the scallops and greens and pasta, kiss that wonderful looking lady, and throw the antelope heart to the dogs. Then consider yourself a lucky, lucky, Man, HB. Cause you are. As I am. Lucky. some times I just forget it. tom

  37. Well got to tell you. If it is like there as here. Somtimes they give you a potasism sparing dirureteic. ( ie spirelactone) It makes, uh, well, changes to the male anatomy– to put it bluntly, you got tits. Deal with it. Can you work it off. No, unless you starve yourself to a Dachauh like thinness. Boy that is sexy, right? Can it be reversed? yes. Got about 6k usd?, two or three months an a high pain tolerence? You look fine, HB. ( and I dont mean fine, but you look ok, ok).Sorry, but got to ask, since it is comming up in halloween. Did you all hear, thump, thump,: thump, thump: Tis the beating of his hideous heart… Edgar aaaaaaaaaaaaleen poe. I love autumn. Hope wou are well. tom

  38. tom r: Well, it was already dead. ;)
    Pork comes from pigs and obviously the heart is either thrown away of sold. I’m all for using it since the pig is already six feet under. Heh!
    BTW, we’re pretty far from the coast too and scallops are not native to Malaysia so it’s quite expensive – about USD 10+ for 8 small scallops.
    Take care my friend! :)
    P/S – Cheers for getting the reference.

  39. Registry mechanic
    I find myself coming to your blog more and more often to the point where my visits are almost daily now!

  40. [...] have worked with pig’s heart (both sliced in soup and with the entire organ in pasta), pig’s tail and even pig’s ears (which is quite delicious but missing from my archives [...]

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