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Home , Ponzu

alvin leung'S RECIPES

Cloud

PHOTOGRAPHY BY JEAN CAZALS

Serves 4

Ingredients sesame mayo 3 egg yolk 10g 5g sugar 45g ponzu 300g ponzu foam 310ml water 88g ponzu 18g yuzu 10g sugar 5g lecite 4g squid ink mackerel 1 fresh mackerel 10g ginger, grated 2g sea salt, crushed 3ml lemon juice 15g sesame mayo Chopped chives rose scent TO SERVE 1l water 10ml rose essence

Method sesame mayo Whisk egg yolks in Kitchen Aid, add sesame oil slowly to form , then add in rest of ingredients. ponzu foam Mix all ingredients, froth with a hand blender. mackerel Remove skin and cut into even dice. Gently mix in the rest of the ingredients.

TO SERVE Divide mackerel into 12 spoons. Top with the ponzu foam. Fill a thick metal bowl ¹⁄³ with rose water. Drop in a couple of pellets of dried ice until the scent flows over the bowl. Place a grated cover on top, with spoon on top. Serve immediately.

FOUR I 1 alvin leung'S RECIPES

COD

PHOTOGRAPHY BY JEAN CAZALS

Serves 4

Ingredients Method

Abby Abby sauce 150g butter Mix butter and into a paste. Slowly incorporate rice wine into mix. 700g miso 800g wine cod marinade Mix all ingredients together. cod marinade 275g cooked glutinous rice cod 30ml lemon juice Trim the cod and marinade for 24 hours. Sous Vide at 60C for 7 minutes. 550g miso 100g butter braised fennel 220ml water Slice fennel thins using a mandolin and sauté, in clarified butter, until light golden brown. Add 20g salt xiaoshing wine. Cook off alcohol and add chicken stock. Cook until all liquid has been absorbed. Season. braised fennel 300g fennel garnish 15ml xiaoshing wine Fry at 170C for 5 seconds. 30ml chicken stock TO SERVE COD Spoon abby sauce into middle of the plate and place braised fennel on top. Position cod and 4 cod pieces (80g each) garnish with deep fried seaweed and microcress. garnish Chinese seaweed, to garnish Microcress, to garnish

FOUR I 2 alvin leung'S RECIPES

Bed and breakfast

PHOTOGRAPHY BY JEAN CAZALS

Serves 4

Ingredients Method

Quail egg Quail egg 4 quail eggs Bring 1l water to a rolling boil. Cook quail eggs for 2 minutes. Shock in ice water. Peel.

Smoke Smoke 50g jasmine tea leaf Mix ingredients. Line bottom of wok with tin foil. Spread smoke mixture evenly on top. Turn heat 50g brown sugar up until mixture is smoking. Smoke quail eggs (placed on a perforated tray with cover on) for 6 50g rice minutes. Turn quail eggs over. Smoke for another 6 minutes.

Crispy nest dough Crispy nest dough 416g non-glutinous rice flour (teng) Mix all ingredients. Chill. 38g cornstarch 454ml hot water Assembly 163g egg yolk, cooked, sifted Roll crispy nest dough into 7g discs. Wrap lower half of quail egg with disc. Fry at 210C. Cut tip 132g lard of quail egg off. Spoon caviar on top and garnish with gold leaf. 4g baking powder 12g salt 12g sugar 5g Chinese Five-spice powder

TO SERVE Oscietra aviar, to garnish Gold leaf, to garnish

FOUR I 3 alvin leung'S RECIPES

Scallop

PHOTOGRAPHY BY JEAN CAZALS

Serves 4

Ingredients Method

Jolo sauce Jolo sauce 530ml jolo wine Combine ingredients in a Thermomix and heat up to 80C. Let the Thermomix run for 10 minutes. 30ml xiaoshing wine Chill. 50ml 1g paprika Pea foam 1g chili powder Blanch sugar snap peas in boiling water for 10 seconds. Pulverise. If necessary add a little water 60ml to get the blender going. Pass through muslin. Save the juice. Season with salt and sugar. Add 60g butter 10g lecite to 500ml pea juice. 80g sugar 3g xantana Woba 50ml water Briefly fry in oil heated to 245C. Drain oil. 70g clarified butter 2g star anise powder scallop Cook for 1 minute on each side, serve medium. Pea foam 500g sugar snap peas TO SERVE 10g lecite Place a tbsp of jolo sauce on a plate. Dress scallops with a little jolo sauce. Place 2 scallops Salt, to season on sauce for each portion. Sprinkle with crispy woba. Foam the pea juice and spoon next to Sugar, to season scallop. Garnish with pea shoot.

Woba 50g woba

SCALLOPS 8 scallops

FOUR I 4