Deep Fried Stuffed Cempedak in Ice Cream Sauce

Source: Good Food Fun Cook 餐餐宝, 餐餐好 Episode 3

Serves ~8 as part of a shared meal

Ingredients:
Cempedak, 1 whole small fruit
Cooked glutinous rice
Edible plain wafer paper (威化纸), to wrap food for deep frying, 8 sheets
Cooking oil, for use in deep frying


Ice Cream Sauce:
Vanilla ice cream, 3 scoops
Fresh milk, 1 small carton
Small banana, 2 pcs
Fresh vanilla bean, scrape out seeds for use, 1 pc

Tempura Flour(脆浆粉) Batter:

Plain flour, 1kg

Glutinous rice flour, 100g

Corn starch flour (生粉), 100g

Baking flour (发粉), 80g

Soda Bicarbonate (苏打粉), 16g

Water, to make batter, amount depends on desired batter thickness after frying

Garnish:

Fresh Lilium Brownii or Lily bulb (百合), 2 packets
Canned dark sweet cherries, 16 pcs
Parsley leaves



Method:

1. Prepare lily bulbs.  Wash and dry all.  Cut off top and bottom of each bulb and free each petal with hands.  Petals will be eaten raw.  Keep aside for later use in garnish.

2. Prepare ice cream sauce.  Place ice cream, milk, bananas and seeds from a vanilla bean into blender and blend well.  Keep the prepared sauce in freezer for later use.

3. Prepare tempura flour.  Mix all dry ingredients listed together with a whisk.  This flour mixture can be kept for 1-2 mths.  Add in water slowly and mix well using whisk to make into coating batter for deep frying.  If desired a thin crispy fried batter in end result, use more water to make a thinner coating batter.

4. Open cempedak fruit.  Before cut open the fruit, throw the whole fruit a few times with force to the ground. Cut open fruit with knife, and ply open the jacket with both hands.  The seeded fruits inside can be easily separated from skin jacket by lifting up the main stem brunch.  Remove individual seeded fruits with hand.

5. Prepare to stuff cempedak with cooked glutinous rice.  Press the cooked glutinous rice a little before stuffing it into the split of cempedak fruit.

6. To deep fry stuffed cempedak.  Wrap each stuffed cempedak with an edible plain wafer paper, then coat it with tempura batter before placing it in hot oil for deep frying.  Remove from hot oil when golden brown and place on paper towel to absorb excess oil.



Serving:



Crab Pincer Luffa Gourd Roll

Source: Good Food Fun Cook 餐餐宝, 餐餐好 Episode 3

 

Serves ~8 as part of a shared meal

Ingredients:
Crab pincers, 8 pcs
White Beech Mushrooms or Bunapi Shimeji (白菇)
Luffa gourds, 4 units

Sauce:
Young ginger
Spring onion
Chicken stock, 2 tbsp
Light soy sauce, 1 tsp



Method:
1. Slice younger ginger and cut spring onion.  With help of 2 cleavers, chop all into bits.  Set aside for later use.

2. Prepare luffa gourd.  Remove skin.  Cut lengthwise into 2 halves for each gourd, and remove centre with seeds.  Parboil in boiling water to soften it.  Lay out on clean towel to remove excess water.

3. Prepare crab pincers.  Keep pincers in freezer for 1 hr before use.  This is to allow the flesh to contract, so that it can later be easily separated from the shell.  Cover whole pincer with towel before smashing.  Except for shell on non-movable pincer to be used for holding when eating, remove other parts of shell thoroughly.

4. Prepare to roll crab pincer with soften luffa gourd.  Rub a little cornstarch/water mixture over exposed crab pincer flesh and on one side of luffa gourd that will come in contact with crab flesh during rolling.  Secure free end of luffa gourd with toothpick.

6. Steam crab roll for 5 mins.

7. Prepare sauce.  Add 1tsp soy sauce and 2 tbsp chicken stock to chopped mixture bits of young ginger and spring onion.  Heat over fire.

8. Saute White Beech Mushrooms till slight brown and aroma detected.

Serving:
1. Place 1 tbsp sauteed mushrooms in serving plate with 1 crab pincer roll on top.  Pour 1 tbsp sauce over them.

Beef with Froi Gras and Asparagus

Source: Good Food Fun Cook 餐餐宝, 餐餐好 Episode 3

Serves ~8 as part of a shared meal

Ingredients:

Kobe beef*
Froi Gras, keep in freezer till ready to cook, 5 pcs
Tempura flour, to coat froi gras before frying

Thai asparagus, 24 pcs
Cooking oil

* Can use Australian beef or other beef with similar marble

Marinade:
Salt, a little
Black pepper, a little
Black Guinness Stout beer, a little


Beef Sauce:

Coriander, a little

Young ginger, a little

Whole peeled garlic, a little

Non salted chicken stock, 2 tbsp

Port wine, a little

Canned oxtail soup, 1 unit

Method:
1. Cut beef.  Sprinkle with a little salt and black pepper.  Marinate in Black Guinness Stout beer for 15 mins.

2. Prepare beef sauce.  Saute a little coriander with some smashed young ginger and some whole peeled garlic.  When detect aroma, add 2 tbsp of unsalted chicken stock and some Port wine.  Add in more coriander and allow to simmer for 5 mins. Then add in canned oxtail soup, stir well and further simmer for 5-10 mins, till sauce is less watery.

3. Fry froi gras.  Keep froi gras freezer till ready to cook, as all oil from internal will ooze out when frying warm froi gras.  Sprinkle some salt and pepper, then coat each piece of froi gras with tempura flour before frying.  The use of tempura flour is to make it crispy after frying.  When golden brown, cut into smaller pieces.

4. Filter beef sauce.  Keep filtrate aside for later use.

5. Boil asparagus tips in boiling water for 1 min.  Set aside for later use.

6. Transfer filtered beef sauce into hot frying pan.  Add in cut fried froi gras and simmer till sauce almost dry.

7. Fry marinated beef.

Serving: