Sous

Thai Curry Risotto with Sous Vide Egg – Delishar

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A couple of weeks ago, I got to work with an electronic kitchen machine, the Bellini SuperCook Kitchen Master. I conveniently named her Belle. Belle was the sous chef in my very tiny kitchen. And she was an awesome help, not only because of the efficiency of her work, but also because she worked over-time for me without complaining. That freed up my time for me to do some very important stuff, shopping. On-line shopping for CNY clothing to be specific, and 2 dresses to be even more specific. 😛 So, thank you Belle. Without you, I’d be standing by the stove, sweating my behind off and working the arm muscles with the constant stirring of the risotto. 

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Two weeks ago, I shared how I used the Bellini SuperCook to make Hainanese Chicken Rice. The machine allowed me to steam a whole chicken, collect the juices to make fragrant chicken rice. As mentioned before this affordable German engineered cooking machine that will be available in SG soon. Priced at almost half of what you will pay for competing brands. 

Hereis a quick look at the Specifications of the Bellini SuperCook:

  • 2 Liters Stainless Steel Jar
  • 13 functions including steaming, blending, kneading, pulverising and chopping
  • Cooking temperature: 40 ° – 130 °C, in 5 °C steps
  • 1000W heating for cooking, 500W for mixing
  • 10 speeds + turbo mixing functions
  • Libra Weighing scale
  • Standard accessories: Vapore steam trays, measuring cup, 
stainless steel knife (Sharp), 
stainless steel knife (Blunt),
stainless steel jar, cooking basket, whisk paddle, spatula, recipe book, Yumi App with SD card.
  • Yumi Control System with 36 installed recipes collection and access to over 3800 free online recipes that you can download and save on the system.
  • Wifi synchronisation between the Yumi Control System and SuperCook Yumi App on your mobile phone. Your phone would then guide you through the precise steps of cooking your favourite dish. You can either create your own recipes and upload them or you can download the free recipes and use them at your convenience

This time, I made a creamy risotto that packs a punch, then topped it with a 75C sous vide egg with lava yolk for the double oomph factor. When I first received the machine, and learned about the stirring blade, it struck me that I can make creamy risotto without any effort at all! So naturally, I started pairing ingredients in my head.

A lot of my cooking blog readers have requested for vegetarian recipes (yes, of course I heard you). So here’s one to add on to your cooking repertoire. Of course, the egg is up to your personal preference. I opted for an organic vegan curry paste in this recipe, but you can use whatever you fancy. 

The SuperCook did a wonderful job as you can see. From chopping to sautéing, and cooking the risotto perfectly! The risotto turned out al dente and absolutely creamy. Because I left it up to the machine to do the cooking & stirring, I have to admit that I was slightly worried that my risotto will turn out like congee, but it didn’t! 

Thai Risotto with Sous Vide Egg 1

Let’s talk about the egg. Yes, I made it in the SuperCook as well. The cooking machine allows you to set and maintain a cooking temperature, and with that function I though why not try to see if I can sous vide something. And sous vide I did. It took a while for the water in the jar to get to the set temperature. I had to do a little trial and error, nothing too major. I used a kitchen thermometer to monitor the water temperature.

First time, I set the temperature to 75C, speed 2 and it took about 18 minutes to get the water up to temperature. Then the next time, I set it at 80C, speed 3 to get the water moving a little more. This time, only about 8-10 minutes to get the temperature up. I lowered the temperature to 75C, and popped the eggs in for 13 minutes. The eggs turned out AMAZING. The husband came home from work, and had 2 servings of the risotto. He commented that it was spicy but could not stop eating it. 2 hours after dinner, he went to the fridge and had another serving.

If you are interested in the SuperCook, and would like to learn more about it, visit www.sgsupercook.com for more details, and like their Facebook Page to keep abreast to tips, and promotions. The Bellini SuperCook Kitchen Master is set to launch sometime in March 2016. Register your interest now. 🙂

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Thai Curry Risotto

Delishar

  • 200 g Aborio Rice
  • 200 g Shimeji Mushrooms cleaned and separated
  • 1 tbsp coconut oil or olive oil
  • 2 cloves garlic
  • 1/2 yellow onion
  • 400 ml hot water or salt free vegetable stock
  • 200 ml coconut milk
  • 1/2 cup frozen peas
  • 1 1/2 tbsp red curry paste or to taste
  • Salt and pepper to taste
  • Chopped parsley to garnish

  • Place onion and garlic into jar with sharp blade attached.

  • Process at speed 5, 10 seconds.

  • Scrap down with spatula, and sauté at speed 1, 90C, 3 minutes.

  • Add mushrooms, curry paste, and arborio rice.

  • Sauté at speed 1, 80C, 90 seconds.

  • Pour in hot water/stock, coconut milk, and cook at speed 1, 90C, 18 minutes.

  • Add frozen peas, season with salt and pepper to taste, and cook at speed 1, 90C, 2 minutes.

  • Remove to serving plate, and garnish with chopped parsley.

Directions for cooking in pot/french oven.
Dice onions, and mince garlic.
Saute onion until translucent with coconut oil, then add garlic and saute for 30 secs.
Add rice, mushroom, and curry paste. Saute for 1 minute.
Add hot water/stock 1/2 cup at a time, stirring constantly allowing liquid to be absorbed before adding the next 1/2 cup.
Do the same for coconut milk until desired consistency.
Season with salt and pepper to taste.
Add frozen peas 2 minutes before removing from heat.
Rice should be tender but still firm to the bite, cooking time about 25 minutes.
Garnish with chopped parsley.

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75C Sous Vide Egg

Delishar

  • 2 large eggs
  • 2 litres water

  • Place rice basket into jar.

  • Add enough water to submerge eggs.

  • Remove eggs, and bring water up to temperature.

  • Heat water at speed 3, 80C for 10 minutes.

  • When timer is up place eggs in basket, set at Speed 2, 75C, 13 minutes.

  • Remove from basket and place eggs in cold water to stop cooking process.

  • I recommend to serve immediately.

  • Crack egg over risotto and serve.

Thai Risotto with Sous Vide Egg insta 2

Disclaimer: While this post was a made possible by SGSuperCook.com. All the above opinions are of my own.  

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Bibimbap with Sous Vide Pork (Gluten-free, Low-carb) – Delishar

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My husband loves bibimbap, and he has every reason to do so. If you follow my IG story, you’d recall that I made this Low-carb Paleo Bibimbap. With it, I also made sous vide pork shoulder marinated in Korean Spices. Served it with sides such as Oi Bokkeum (Stir-fried cucumbers) and the ever so gorgeous 62C egg.

Bibimbap looks quite similar to our ‘Cai Png’ or mixed vegetable rice which you can get from the local hawkers. The word Bibimbap literally means “mixed rice”. It is a bowl of warm white rice topped with Korean side dishes, sliced or minced meat, and an egg. It’s not rocket science to figure out how comforting and homely this meal can be. 

Typically, the side dishes lay on top of a bed of steamed rice. However, I served mine up with cauliflower rice instead. This reduces the carb count by many folds. Additionally, I skipped the sauce for my bowl, sprinkled a little chilli flake and used the lava yolk to dress my cauliflower rice. 

In the pork marinade, I used honey to make it refined sugar-free. You can also opt to make it with a touch of erythritol or omit altogether. In the recipe, you’ll find some suggestions for you that may suit your keto journey. Here are the highlight snippets of me cooking this meal.

Korean Bibimbap

Delishar

Sous Vide Pork

  • 400 g pork shoulders
  • 1/4 cup gluten-free gochujang or regular if not on a specific diet
  • 2 tbsp fish sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp grated ginger
  • 2 tbsp shaoxing wine
  • 2 tbsp honey omit or use 2 tsp erythritol if doing low carb

Cauliflower Rice

  • 600 g cauliflower processed into rice in food processor
  • 1 tbsp olive oil
  • Salt and black pepper to taste

Oi Bokkeum (Stir-fried Cucumbers)

  • 1 Japanese or English cucumber thinly sliced
  • 1 tsp salt
  • 2 tsp olive oil
  • 1 clove garlic minced
  • 1 tsp sesame oil
  • 1/2 tsp sesame seeds

Sauce

  • 2 tsp minced garlic
  • 4 tbsp gluten-free gochujang or regular if not on a specific diet
  • 1 tbsp sesame oil
  • 2 tbsp honey or sugar Omit or 2 tsp erythritol if low carb
  • 2 tbsp hot water
  • 1 tbsp roasted sesame seeds
  • 2 tsp vinegar

Other sides suggestion

  • Store bought or homemade Kim Chi
  • Re-hydrated veggies or you can blanch spinach
  • Blanched bean sprouts
  • Shredded carrot
  • Sliced red pepper
  • Sesame seeds to garnish

Sous Vide Pork

  • Marinate pork with all the ingredients in a ziplock bag for at least 4 hours.

  • Transfer to Sous vide bag and sous vide at 60C for 2.5 hours

  • When done, transfer onto a greased pan to sear briefly.

  • Rest pork for 10 minutes before slicing.

Cauliflower Rice

  • Heat pan on high heat with oil.

  • Stir-fry cauliflower moving it around frequently for 5-10 mins, until cooked and fluffy.

  • Season with salt and black pepper to taste.

Sous vide egg

  • Place eggs into sous vide tank and cook for 45 mins at 62C.

  • Remove and place into ice bath to stop cooking process, or crack into serving bowl immediately.

Stir-fried Cucumbers

  • Sprinkle salt over cucumbers and let sit for 10 minutes.

  • Squeeze and drain liquid release from cucumbers.

  • Heat pan with olive oil.

  • Add garlic to cook for 30 seconds, then add cucumbers.

  • Stir-fry until slightly tender, add sesame oil, and sesame seeds.

Other Sides

  • You can season your blanched veggies (spinach or sprouts) with coconut aminos / liquid aminos / soy sauce, white pepper, sesame oil, and some fish sauce.

Assembly

  • Scoop cauliflower rice into bowl, top with side dishes, sauce, and sous vide egg.

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