Squid Ink Risotto

Fusion
Mains
Noodles
Seafood

Easy Level:

Slightly less easy

Cook Time:

30 Mins

Servings:

2-3 Pax

Drawing inspiration from his upbringing in a traditional family and his extensive culinary background, Chef Eric gives the Italian dish a twist by making it familiar to the local Singaporean palate. 

Through his innovative use of squid ink, typically reserved for Italian fare, Chef Eric invites us to reimagine familiar flavours and embrace the beauty of cultural exchange.

Ingredients

Adjust Servings
US / Metric
0.00
River scampi
0.00
River scampi
0.00
serving
serving
Bee Hoon
0.00
serving
serving
Bee Hoon
0.00
piece
piece
Fishcake
0.00
piece
piece
Fishcake
0.00
g
g
Holland leek
0.00
g
g
Holland leek
0.00
cloves
cloves
Garlic
0.00
cloves
cloves
Garlic
Coriander leaves
Coriander leaves
0.00
piece
piece
Calamansi
0.00
piece
piece
Calamansi
0.00
Eggs
0.00
Eggs
0.00
tbsp
tbsp
Oyster sauce
0.00
tbsp
tbsp
Oyster sauce
0.00
g
g
Squid ink
0.00
g
g
Squid ink
0.00
g
g
Chicken powder
0.00
g
g
Chicken powder
Salt
Salt
Ground black pepper
Ground black pepper
0.00
g
g
Cordyceps flower
0.00
g
g
Cordyceps flower
0.00
tsp
tsp
Squid ink sauce
0.00
tsp
tsp
Squid ink sauce
0.00
ml
ml
Chinese wine (花雕)
0.00
ml
ml
Chinese wine (花雕)

Steps

1

Cut holland leek, garlic, fishcake, coriander leaves and calamansi and put them into separate bowls. Crack eggs into another bowl.
Cut holland leek, garlic, fishcake, coriander leaves and calamansi and put them into separate bowls. Crack eggs into another bowl.
Mark as completed

2

Heat pan with oil. Sweat leek in pan, add oyster sauce, squid ink and chicken powder. Let it simmer.
Heat pan with oil. Sweat leek in pan, add oyster sauce, squid ink and chicken powder. Let it simmer.
Mark as completed

3

Season river scampi with salt and ground pepper to taste.
Season river scampi with salt and ground pepper to taste.
Mark as completed

4

In a clean pan, pan-fry scampi and add in squid ink sauce.
In a clean pan, pan-fry scampi and add in squid ink sauce.
Mark as completed

5

Heat another wok until smoking hot. Put in cooking oil, fry cordyceps flower and garlic until brown.
Heat another wok until smoking hot. Put in cooking oil, fry cordyceps flower and garlic until brown.
Mark as completed

6

Add in egg, bee hoon, fry until fragrant. Add in squid paste continue to fry for 1 minute. Add a dash of Chinese wine, and white pepper.
Add in egg, bee hoon, fry until fragrant. Add in squid paste continue to fry for 1 minute. Add a dash of Chinese wine, and white pepper.
Mark as completed

7

Ensure the noodles are evenly stirred well with the paste.
Ensure the noodles are evenly stirred well with the paste.
Mark as completed

8

Add the fish cake, local chives and Cordyceps mushroom.
Add the fish cake, local chives and Cordyceps mushroom.
Mark as completed

9

Plate with the gratinated squid ink scampi on top of the noodles, and garnish with calamansi and coriander.
Plate with the gratinated squid ink scampi on top of the noodles, and garnish with calamansi and coriander.
Mark as completed

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