Violet Oon’s Toscano Kale Pasta Goreng Ikan Bilis

A fun and flavourful fusion of eastern and western favourites, this innovative dish was created especially for Sustenir by Singapore celebrity chef Violet Oon ahead of the 2018 Asian Master’s food festival.

With a menu full of Peranakan-inspired innovations, Violet is an avid advocate of locally grown fresh produce. She has three restaurants scattered throughout the city, with arguably the most famous being the National Kitchen by Violet Oon at Singapore National Gallery.

INGREDIENTS

400g cooked NATUREL angel hair pasta
100g TOSCANO KALE, washed and cut into thin julienne
100g ikan bilis, washed, drained and dried in the sun
2 cups NATUREL Sunflower oil
1 nos Bombay onion, peeled and sliced lengthwise
4 nos green chilli, sliced roughly
4 nos eggs
3 handfuls TOSCANO KALE, oven-toasted
½ to 1 cup chicken stock
120 ml NATUREL Olive Oil

TO GRIND

5 nos shallots, peeled
3 cloves garlic, peeled
2 nos fresh red chillies
40g ikan bilis, washed and drained

SEASONING

½ tsp fine salt
1 tsp fish sauce
2 tsp sesame oil
1 pinch sugar

METHOD

  1. Heat 2 cups oil and deep fry ikan bilis over medium high heat till browned and crispy – drain and keep aside.
  2. Heat the Naturel Olive oil in a clean wok. Heat the oil and when it is very hot, add the ground spice ingredients and tumis (saute) for 2-4 minutes on medium high heat, till the mixture is fragrant but still moist.
  3. Add the cooked angel hair pasta and stir well for a few seconds.
  4. Add the seasonings and fry well. Add the sliced onions and chillies and stir fry briefly.
  5. Push the pasta aside and add 2 tablespoons oil to the wok on high heat. Break the eggs and add to the wok and scramble lightly till the eggs are nearly cooked. Stir into the pasta with the chicken stock.
  6. Add the TOSCANO KALE and quickly stir into the pasta and stir fry for about 30 seconds till the kale changes colour. Toss with ½ of the deep fried ikan bilis.
  7. Serve with the deep fried ikan bilis and oven toasted Toscano Kale sprinkled on top.

 

OVEN FRIED TOSCANO KALE

Remove the centre stem of about 3-4 cups of Toscano Kale, Put into a mixing bowl and spray Naturel Extra Virgin Olive Oil spray all over the kale. Add a sprinkling of fine salt and toss the kale with the oil to coat the kale with the oil. Spread the kale onto a baking tray and bake in a pre-heated oven at 160 degrees Celsius for 15 minutes in the centre of the oven till lightly crispy.