Lee s Dishes 01 / Hakka Steamed Dim Sum Platter / / Pipa duck. Wok-fried Canada Lobster with Pumpkin Sauce / 04. Peach Melba soufflé

Transcription

1 Lee s Dishes 01 / Hakka Steamed Dim Sum Platter Pipa duck / / Wok-fried Canada Lobster with Pumpkin Sauce Peach Melba soufflé / 04

2 Hakka Steamed Dim Sum Platter / 01 Har Gau Put the prawn, tapioca starch and sugar in a bowl and mix for one hour. Rinse and let the mixture absorb the water for one hour. Dry with clean cloth. Mix the salt and prawn mixture and rub until sticky. Add in the bamboo shoot, sugar, corn flour, potato flour and sesame oil, and mix well. Lastly, stir in coriander leaves. Keep it in freezer until it has set. SKIN Combine the potato flour, tapioca starch, sea salt and unsalted butter. Place into a container or bowl and pour in boiled water and mix. Cover with a lid and set aside for 5 minutes. Knead the mixture until soft. Makes 24 of each dumpling Har Gau 600g prawn meat 60g tapioca starch 75g sugar 50g bamboo shoot, 9g sea salt 15g corn flour 20g potato flour 10g sesame oil 20g coriander leaf SKIN 80g potato flour 300g tapioca starch 2.5g sea salt 10g unsalted butter 380g boiled water (120C) 100g tapioca starch 50g potato flour Scallop Shumai 300g prawn meat 30g tapioca starch 38g water 38g sugar 300g chicken meat, small pieces 9g sea salt 15g corn flour 20g potato flour 10g sesame oil 20g carrot 1pkt Wanton skin 12 scallops to garnish 40g Caviar Tobiko» Divide the dough into small pieces. Flatten into round shape. Wrap the filling with the dough and nip it into Har Gau shape. Put the dim sum into a steamer and steam over high heat for 5 minutes. Scallop Shumai Mix the water and add in tapioca starch, sugar and prawn and mix evenly. Set aside for 1 hour. Rinse and let the mixture absorb waster for 1 hour. Drain and dry with cloth. Mix the salt, prawn and chicken meat and rub until sticky. Add in carrot, sugar, corn flour, potato flour and sesame oil, and mix well. Keep mixture in the freezer until it is set. Get the dough and roll it out. Wrap the filling in the dough and nip into scallop shape. Put in into steamer and steam over high heat for 5 minutes. Top with scallop and caviar. Chinese chive dumpling Put prawn, tapioca starch and sugar and hand mix for one hour. Rinse and let the mixture absorb the water for one hour. Dry with a clean cloth. Mix the salt and prawns and rub until sticky. Add in chives, sugar, corn flour, potato flour and sesame oil, and mix well. Keep mixture in the freezer until it is set.

3 continued... continued... Chinese chive dumpling 600g prawn meat 60g tapioca starch 75g sugar 50g Chinese chives, 9g sea salt 15g corn flour 20g potato flour 10g Sesame oil SKIN 60g potato flour 300g tapioca starch 2.5g sea salt 10g unsalted butter 505g Chinese chive juice, boiled 24 pieces Wolfberry to garnish 100g tapioca starch 50g potato flour Crystal dumpling 60g vegetable ham 150g carrot 60g may bean root 150g dry mushroom 20g coriander leaf 30g spine nuts SEASONING 20g Maggi soya sauce 15g black pepper 0.75g sugar 45g butter 45g water 5g red chili, 15g garlic, 15g onion, SKIN 300g potato flour 500g carrot juice water, boiled 5g sea salt 50g potato flour, extra Combine the potato flour, tapioca starch, sea salt and unsalted butter. Place it into a hot pan and pour in the chive juice and mix evenly. Cover with a lid and set aside for 5 minutes. Take the mixture out of the pan and knead until soft. Divide the dough into small pieces and flatten into round shapes. Wrap the filling in the dough and nip it into chive dumpling shape. Add Wolfberry to the top of each dumpling for decoration. Put into steamer and steam over high heat for 5 minutes. Crystal dumpling Stir fry the vegetables with seasoning and cook for 5 minute. Keep in the freezer until it is set. Combine the potato flour and the carrot juice water and mix evenly. Cover with a lid and set aside for 5 minutes. Once cooled, knead the mixture adding extra potato flour if needed. Divide the dough into small pieces and flatten into round shape. Wrap in the fillings and nip it into chive dumpling shape. Put dumplings into the steamer and steam over high heat for 5 minutes.

4 Pipa Duck / 02 duck stuffing Place ali the ingredients into the stomach of the duck before putting an iron stick through it to cook. duck Use boiling water to rinse the duck, then mix the vinegar white, Maltose and boiled water to cook the duck. After the duck has cooked for 45 minutes, hang it out to dry for about 1 or 2 days. Following this, roast the duck at 175C for 45 minutes. For half a duck, roasted and cut into pieces making sure you keep the crispy skin intact and serve with duck sauce. seasoning Heat a sauce pan with vegetable oil and sauté the shallot and garlic until fragrant. After, add all seasoning and rest of ingredients and stir fry for 10 minutes. serves 4 duck stuffing 2.6kg whole duck 2tsp yellow bean sauce 10g salt 10g ginger slice 5g Chinese five spice 1 Chao Guo spice 2 star anise 2 cinnamon stick SEASONING 10g shallot and garlic 100g Hai sin sauce 10g oyster sauce 10g sesame sauce 5g dark soya 50g water Duck 300g vinegar white 150g Maltose 300g boiled water

5 Wok-fried Canada Lobster with Pumpkin Sauce / 03 Lobster Let the live lobster hang out in the freezer for a few minutes (to numb it), and then kill it as quickly as possible. Then cut pieces off lobster shell, clean and dry. Marinate with a mix of egg white and potato flour for 5 minutes. Stir fry Heat a wok with 1 spoon vegetable oil and sautéed shallot and garlic, then add lobster and ingredients and stir fry evenly. Cook for 8 minutes or until the lobster is cooked. serves 4 lobster 700g Canadian live lobster ½ egg white 10g potato flour Stir fry 20g Chinese chive flower 30g baiyu mushroom 30g lily bulb 5g red chili 10g spring onion 30g pumpkin paste, steamed 20g vegetable oil 10g shallot, garlic, red chili 1tsp oyster ½tsp sugar ¼tsp salt 150g chicken 5g potato flour mix 20g water (lastly cook)

6 Peach Melba Soufflé / 04 soufflé base Put all of the ingredients into the thermo mix and blend for 20mins at 90C until the mix has cooked and become thick. Peach soufflé Whip the egg whites and caster sugar until foamy and creamy. Fold the peaches in at the end and fill the mixer into a small pan and bake it at 200C for 15 minutes. raspberry jam Boil the purée until it weights 75g. Add the sugar and lemon juice into the purée then add in 25g of frozen raspberries. Remove from the heat and allow it to cool before folding into the churned vanilla ice cream base. SERVES 10 soufflé base 30g blood peach purée 100g raspberry purée 10g lemon juice 16g caster sugar 40g corn flour Peach soufflé 300g soufflé base 100g egg whites 40g caster sugar 1 yellow peaches, diced Vanilla ice cream 300g milk 100g cream 80g yolks 80g sugar 20g Staboline 4g glycerine 1 vanilla pods 40g pro crème Vanilla ice cream Heat the vanilla, the milk and cream together with the pro crème and the glycerine and Staboline then whisk your egg yolks and sugar together and pour the hot liquid over it. Mix and return to the pan at 83C for 5-10mins. Pass it through a fine chinois into a container over ice and allow to cool. After cooling, start to stir it until vanilla ice cream is ready. Put it in a container and fold the raspberry jam with vanilla ice cream and freeze it. Raspberry jam Reduce the purée and sugar and lemon juice to 750g. Then add in the frozen raspberries. Remove from the heat and allow it to cool before folding into your churned vanilla ice cream base. To serve Bake the soufflé 200C for 25mins. Serve straight after baking. raspberry Jam 100g raspberry purée 40g sugar 5g lemon juice 25g frozen raspberries