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
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.
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!
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.
The Tell-Tale Heart. Hmph. I shall give you a heart massage, CPR style.
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.
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!
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.
With the major ingredients out of the way, let’s get to the all-important sauce!
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.
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.
Leave the sauce on (very) low heat and start cooking the noodles.
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. ;)
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.
The sides are important as a barrier against spillage when you start mixing the alfredo sauce into the noodles.
Add a dash (or three) of mixed herbs and toss the pig heart’s on top.
Arrange the scallops on the side and I present to you:
Alfredo Organic Black Bean Noodles with Scallops and Whole Pig’s HeartIt tastes better than it looks, trust me.
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!
I pronounce it Good (TM)!
