Spinach Wrapped Mushroom Encrusted with Otah, Cauliflower Puree and Microcress Salad

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Spinach Wrapped Mushroom encrusted with Otah, Cauliflower Puree and Microcress Salad Recipe by Leon, Winning Team of Mod-Sing Team Invention Test Challenge, MasterChef Singapore SERVES 8 PREP TIME 20MINS COOK TIME 40MINS INGREDIENTS METHOD Rempah and Otah: Cauliflower Puree & Microcress Salad: 10 shallots 1. Chop up cauliflower and garlic, coat in olive oil, season 3 chillis with salt and pepper, and roast in oven at 200◦C for 30 3 bulb garlic minutes or until the cauliflower is tender. 1 inch turmeric 2. Heat whipping cream and butter, add roasted cauliflower 1 slice belachan and garlic and blend until smooth. ½ cup coconut milk 3. Pass it through a sieve and set aside for serving. 4. Make vinaigrette by mixing lemon juice and olive oil. 1 locally farmed egg 5. Cut up microcress and mix well with the vinaigrette. 1 tbsp corn starch ½ tsp sugar Rempah and Otah: ½ tsp salt 1. Cut shallots, chilli, garlic, turmeric, belachan and blend 100ml oil with oil till fine and fragrant. 20 shiitake mushrooms 2. Fry rempah for another 15 mins until oil splits. Allow to 20 locally farmed spinach leaves cool before blending the otah paste. 200g locally farmed jade perch or any 3. To make otah paste, add coconut milk, salt, sugar, corn white fish starch, eggs and 100g of fish meat to rempah. 4. Blend until a fine paste. Cauliflower Puree: ½ head cauliflower Mushrooms & Otah Paste: 1 bulb garlic 1. Cut other half portion of fish into 0.5cm dice and mix 1 tbsp oil into paste. Salt to taste 2. Core Shiitake mushrooms and fill with otah paste. 3. Bake in oven at 200◦C for 15 mins. Pepper to taste ½ cup whipping cream Spinach Wrap: 2 tbsp butter 1. Blanch spinach in salted water for 20 secs and dry with paper towel Microcress Salad: 2. Wrap otah in spinach by laying 7 leaves and overlapping ½ cup locally farmed mixed microgreens each other 2 tbsp extra virgin olive oil 3. Blowtorch it for the charred flavor 1 tbsp lemon juice Salt to taste Plating: Pepper to taste 1. Put cauliflower puree at base, otah on puree, microcress salad on top and it’s done! RECIPE SHARED BY SFA in collaboration with MasterChef Singapore.

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