The Far East on a plate; Celebrate Chinese New Year with an authentic taste of the Far East. Marion McMullen checks out top chef Alvin Leung's recipes.
He runs a two Michelin star restaurant in Hong Kong called Bo Innovation, Michelin-starred British-based restaurant Bo London and also has several outposts in Singapore.
Calling himself 'The Demon Chef' Leung is known for a style of cooking he calls 'X-Treme Chinese'. Here he offers a taste of his great food.
ALMOND AND BLACK SESAME SPHERES IN GINGER SYRUP Algin Water: (make a day in advance) INGREDIENTS 1.5l distilled water 12g sodium alginate 1. Blend the sodium alginate and distilled water at high speed. Strain through a fine mesh sieve and set aside.
Almond milk sphere 800g sweetened almond milk 5g xantham gum 16g calcium gluconate METHOD 1. Mix all ingredients together and strain through a fine mesh sieve.
Scoop equal amounts into half-moon moulds and freeze. 2. Once frozen place the sphere into the alginate solution, cover and immerse for three minutes, remove and gently rinse in mineral water. Store in vegetable oil until needed.
Black sesame sphere 100g sweetened black sesame paste 16g calcium gluconate METHOD 1. Mix all ingredients together and strain through a fine mesh sieve. Scoop equal amounts into half-moon moulds and freeze. 2. Once frozen place the sphere into the alginate solution, cover and immerse for three minutes, remove and gently rinse in mineral water. Store in vegetable oil until needed.
Ginger Syrup 1.5l water 200g rock sugar 150g ginger peeled and sliced METHOD 1. Dissolve the sugar in the water and steep the sliced ginger in the water. Remove the spheres from the vegetable oil and rinse in warm water.
Dry on a clean cloth and place into a martini glass Slowly pour ginger syrup to cover the spheres. Garnish and serve warm.
LO HEI INGREDIENTS lg mooli lg jicama lg carrot lg celeriac 1 each beet root (Golden and Red) 100g toasted pine nuts Crisps red snapper filleted and ready for sashimi style slices micro coriander METHOD 1. Cut all the vegetables into long thin julienne.
Keep separate in ice water to refresh and "crisp" the veg. Toast the pine nuts and keep aside.
2. When ready to serve drain and dry the vegetable and keep separately on the plate.
Arrange the sliced fish on the plate. Sprinkle the crisps and pine nuts on top.
BLACK TRUFFLE MOOLI CAKE INGREDIENTS 600g mooli cut into small batons and steamed for 20 mins 70g corn starch 50g rice flour 50g potato starch 45g vegetable oil 10g Maldon sea salt 7g caster sugar 0.5g ground white pepper 50g chopped or sliced black truffle METHOD 1. Mix all ingredients in a large mixing bowl including the steamed mooli. Slowly heat up to 60 degrees Celsius to develop the starch.
2. Once mixture has a slightly starchy texture, pour into a square mould and steam again for another 40 minutes. Let mooli cake set in the fridge. Once cooled cut to any desired shape. Pan sear just before eating. Top with XO sauce or any desired.
SAFFRON WHITE WINE MISO COD, PICKLED BEETS AND BABY CARROTS INGREDIENTS White wine sauce 375ml sweet wine 500ml white wine 175g saikyo miso 25g sugar 55g butter 0.5g saffron 1 pinch salt 2g xantham powder 2g lemon yellow colour METHOD 1. Reduce the sweet wine to 250ml.
Cook out the alcohol in the white wine. Combine and add the saffron. Slowly add in the rest of the ingredients and blend in the xantham powder using a bar blender.
2. Use black cod, cut into 160g portions. Place in a three inch deep pan and cover with the white wine sauce while the sauce is slightly warm, approximately 60 degrees Celsius. Keep covered with sauce until sauce cools. Set aside. Pickled Beets 8 baby beet roots 1l malted white vinegar 750ml water 500g sugar 3 cinnamon sticks 2 bay leaves 40g fresh thyme 2 orange peels 5g black peppercorns METHOD Combine all ingredients and bring to a boil. Once the mixture reaches a boil shut off and set aside to cool. Cook baby beet roots to medium to preserve the texture. Cut to desired shapes and place in slightly warm pickling liquid to continue cooking. Peel and clean 8 baby carrots. Blanch and refresh in boiling water and ice. Cook in a small amount of butter and season with salt and white pepper.
Serve with the cod and sauce.
'The Demon Chef' Alvin Leung
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|Publication:||The Journal (Newcastle, England)|
|Date:||Feb 1, 2014|
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