This is a really simple but delicious meal. It’s basically ramen that’s been spiced up with “premium” ingredients. The chilli crab instant noodles caught our eye while grocery shopping in Seremban – all of the ingredients were bought there while on the way back from Melaka.

chilli crab noodle scallops

The “semi dry” bit sparked a bit of discussion between us about how it’ll turn out so we chucked it into the basket. It turned out to be a great decision! Myojo Chilli Crab Flavor Semi Dry Ramen is currently our favorite brand of instant noodles.

chilli crab noodle

It’s a lot more expensive than regular instant noodles though – there’s only 4 packets in the RM 12.99 pack but this Singaporean ramen weighs in at 135 grams per packet (regular ones are somewhere between 65-80 grams)! I remember my girlfriend telling me it’s like eating out since each packet is slightly over RM 3 (!!!).

frozen scallops

I also got a packet of scallops – these cost RM 32.50 for just five (5) of the juicy mollusks but I wanted to follow the seafood theme. :D

sandwich ham

Ham was her addition. It’s pork sandwich ham from the cold cuts section but she insisted and I have to admit, it turned out well.

asparagus

The final item to round up the chilli crab noodle dish is asparagus! I’ll tell you a funny story about it:

pan fried asparagus

I was doing all the cooking and heated olive oil in a frying pan before dumping in the asparagus. I was using a spatula to push it around and we were both standing around the heating element chatting and noticing nothing amiss.

cooking asparagus

It then dawned on me that we didn’t have water so we had to scramble to add water and salt to cook the asparagus.

cooking ramen

What was even funnier was that we found out (much) later you *can* actually pan fry asparagus but we didn’t know it at the time.

scallops

The scallops were pan fried till golden brown and an egg done sunny side up for good measure.

chilli crab instant noodles

Ham was added to the chilli crab noodles and since we didn’t have bowls big enough, we used a rice cooker pot to serve it. Haha! It was good though, we couldn’t finish it and reheated the rest by using the “Keep Warm” setting on the rice cooker the next morning (which tasted even better).

scallops asparagus egg

It’s pretty good, these semi-dry noodles – if you follow the instructions carefully, it turns out to be like noodles coated with gravy. It’s so good we’ve been looking for it ever since! :)

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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