What would you actually understand under the terms of searing or pan searing your meat, fish or poultry? This technique using high heat seals in the juices of the meat so that it is browned outside, and juicy inside. So it was believed. These days, it has been proven that regardless of which way you cook your meat, it loses the same amount of water. However, pan searing your meat creates the desireable flavor you would love like when it comes from the grill, roasting or sautéing and makes the food more appealing than when it’s all cheesy white. Sometimes, you can help the browning by marinating your meat with a glaze , but be carefull when using high heat. Sugar / Honey burns far quicker than sautèing them naturally. And any liquid on your meat causes the hot oil to splash too!
- 500g fresh crab meat
- 200g crab stick
- 1 bundle of golden mushrooms (aka enokitake)
- 1 bundle mustard greens
- 10 fresh scallops
- 3 packets of fresh udon
- 1 cup of water
- Soya sauce and sugar to taste
Black pepper sauce
- 2 tablespoons butter
- 2 shallots, thinly sliced
- 2 cloves garlic, very finely chopped
- 1 tablespoon salted soya beans, mashed
- 2 tablespoons dried prawns, roasted and ground
- 2 tablespoons black pepper, ground coarsely
- 10 red or green bird’s-eye chilies, chopped
- 2 tablespoons black soy sauce
- 3 tablespoons sugar
- 2 tablespoons oyster sauce
- In a pan, fry all the ingredients for the Black pepper sauce until fragrant, then set aside.
- In a different pan, stir fry the crab meat and crab stick.
- Add in 1 cup of water then the udon and golden mushrooms, bring to boil.
- Add in seasoning to taste.
- Add in the mustard greens then stir in the black pepper sauce until evenly coated.
- Pan-sear the scallops then serve with udon.