October Issue – Part one: A savory getaway

Tháng 9 đi qua lại đến tháng 10, thời gian cứ thế lẳng lặng trôi đi mất hút. Tháng 10 có lẽ là khoảng thời gian nhạt nhoà nhất trong năm, nhịp sống cứ trôi đều đặn như con lắc đánh từng nhịp đơn điệu, buồn tẻ như đĩa thức ăn bán sẵn mỗi ngày ta phải nuốt vội cho kịp giờ vào làm. Nhưng đừng lo những tâm hồn mơ mộng, hãy đi cùng Team Luminary trên chuyến đi khám phá ẩm thực kỳ này, cùng trải nghiệm những cung bậc hương vị và màu sắc được đặc biệt chuẩn bị riêng cho các bạn, đảm bảo đến những khứu giác vị giác chai sần nhất cũng sẽ phải rung động. Còn chần chừ gì nữa, phóng nhanh ra siêu thị rồi lăn ngay vào bếp nào!


We do not own this recipe. Recipe adopted from several sources.


Serves 2

For the pasta dough
70 g semolina flour
80 g all purpose flour, plus extra for dusting
50 ml egg yolk (about 3 yolks), room temperature

For the scallop crab mousse filling
100 g scallop
125 g fresh white crab meat
200 ml double cream
1 free-range egg white
1/2 tbs finely chopped fresh oriental celery
2 tsp finely chopped shallot
salt and freshly ground white pepper

For the shellfish cream sauce
300 g fresh yellow clams and mussels
1 tsp finely chopped shallot
1 garlic clove, finely chopped
1 sprig thyme
1 small glass of white wine
200 ml double cream
salt and freshly ground white pepper to taste

Flying fish roe, assorted mushroom and vegetable, to garnish


In a separate pan, wilt the spinach with two tablespoons of water and a little salt, then drain and set aside to cool.

In a food processor, mix all the flours, egg yolks and spinach until they come together to form a rough dough. Add a little more flour, a tablespoon at a time, until a dough forms that is not dry, but still a little bit sticky. Tip the dough out onto a lightly floured work surface and knead it for five minutes. Wrap in cling film and place in the fridge to rest for 30 minutes.

For the scallop crab mousse, put the scallop and egg white into a food processor and pulse until smooth, then slowly add the cream, pulse to combine. Transfer the mousse to a bowl and add the white crab meat, chopped oriental celery and shallot. Season to taste with salt and pepper. Spoon the mousse into a piping bag and set aside.

After 30 minutes, take the pasta dough out of the fridge and cut it into two pieces. Put the dough through the pasta machine one setting at a time, starting at the largest and working down to the last and smallest setting. Put the other piece through the machine. You now have two long sheets of pasta. If you don’t have a pasta machine, you can try rolling out the pasta dough with a rolling pin until it’s about 1 mm thick. Don’t let your pasta sheets dry, you want them a bit sticky. Use them right away.

Brush one pasta sheet with some egg white and pipe equally-sized balls of the scallop crab mousse in a line along one side of the pasta. Lower the other sheet of pasta over the mousse and gently pat it down using your fingers to seal all around the each ball of filling. Using a 4-6 cm cutter, cut out the ravioli into neat rounds.

In a large heavy-based saucepan over medium-high heat, melt 2 tbs butter to saute the chopped shallot and garlic, then add the shellfishes. Cover with a lid. After a minute, add the thyme and white wine. Replace the lid and steam the shellfishes until they are all open (discard any that don’t open). Add the double cream and bring to a boil. Strain the shellfishes, reserve the sauce and leave to cool slightly until safe to pick out the shellfish meat, discard the shells. Add the meat to the sauce and keep them warm until ready to serve.

Bring a large pot of well salted water to a boil. Using the spider, lower the ravioli into the water and boil gently, not vigorously, for about 4 minutes.

To serve, place the ravioli into a serving dish, then spoon over the warm shellfish cream sauce. Top the ravioli with flying fish roe and some picked crab meat. Garnish with assorted pan seared mushroom and vegetables. Serve immediately.

Buon appetito!

Recommended food store in HCMC: Phuong Ha, Veggy’s, An Nam Gourmet.

Photos Luminous     Concept & Words Team Luminary






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