Crispy Garlic Choy Sum With Black Truffles Recipes

STICKY RICE SESAME SEED-CHOCOLATE BALLS IN A LEMONGRASS SOUP AND ALMOND-SESAME SEED TRUFFLES

Steps:

• Scald the cream and pour over the chocolate. Stir occasionally until incorporated. If chocolate is not completely melted, heat gently over a hot water bath and stir until incorporated. Let cool at room temperature overnight. Transfer to a mixer attached with a paddle. At medium speed whip the chocolate and sesame paste until softened well. Using a little ice cream scoop, make small balls and refrigerate for 30 minutes. When chilled roll in toasted sesame seeds. (These are the truffles) Take half of the balls and wrap in the rice dough. In a pot of boiling water, poach balls for 3 minutes. Serve in bowl of broth.
• For the rice dough: In a bowl, combine the starches and slowly pour in the water, mixing constantly with a wooden pin. Add the oil and mix until well incorporated. (You can use a mixer with a dough hook.) Roll into a log (3/4-inch diameter) and cut into 1/2-inch pieces. Roll out into small circles, 1/8-inch thick.
• For the soup: In a saucepan, heat water, sugar and lemon grass until a simmer. Reduce by 50 percent. Let steep for 30 minutes. Strain the liquid and bring to a boil. Whisk into the boiling soup to thicken slightly.
• Plating: In small soup plates, place 3 rice balls in some hot broth. For the truffles, serve on a plate garnished with cocoa powder.

RED ROAST DUCK WITH BOK CHOY FONDUE

Steps:

• Put all liquid ingredients and sugar in a tall stock pot and bring to boil. Add duck and reduce heat. When boiling again, turn down to a simmer and skim. Add the rest of the remaining ingredients, except bok choy. Taste for seasoning. It should have an inherent sweetness to the liquid. If not, add more brown sugar. Simmer slowly for 2 to 3 hours, or until duck is very soft. For the last 10 minutes of cooking, add the bok choy. Carefully remove duck and bok choy. Strain the liquid and reduce until a light syrup is achieved. Glaze duck and garnish with sliced scallions.

MING TSAI RED ROAST PORK WITH BOK CHOY FONDUE (DAD)

Steps:

• Put all liquid ingredients and sugar in a tall stockpot and bring to a boil. Add pork and reduce heat. When boiling again, turn down to a simmer and skim off the 'scum'. Add the rest of the remaining ingredients, except cabbage. Taste for seasoning; it should be fairly sweet. If not, add more brown sugar. Remember that the taste of the braising liquid will ultimately be the taste of the pork, so make sure it tastes good! Simmer slowly for 6 to 8 hours, or until pork is very soft. Carefully remove the pork, place it on a large platter and cover with foil to keep hot. Strain the liquid and reduce until a syrupy consistency is achieved, this will take 20 to 30 minutes. In the last 10 minutes of reducing, add the bok choy to cook until soft. Place bok choy around the pork and glaze pork with reduction. Serve with side of sambal oelek.;

SCALLION PANCAKES WITH DIM SUM DIPPER

Steps:

• Make the hot water dough: In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
• On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for 10 minutes.
• Make the scallion pancakes: On a floured surface, roll out the dough into a log. Cut the log into four pieces. Keep the remaining dough covered as you roll one piece thin into an 1/8-inch circle/oval shape.
• In a small bowl, combine the grapeseed oil and sesame oil. Brush the oil over the pancake. Starting with the long side nearest you, roll the dough, jelly-roll fashion, to make a tight log. Twist each end of the log in opposite direction 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. With a rolling pin, flatten the coil to 1/4-inch thick, brush with the oil, season with salt and cover with a quarter of the scallions.
• Starting with the long side nearest you, roll the dough, jelly-roll fashion, to make a tight log. Twist each end of the log in opposite direction 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. Roll out to a pancake. Repeat to make 4 pancakes.
• Heat a wok or cast-iron pan over medium heat. Add oil and swirl to coat the pan. Add the pancakes, one at a time, and cook, turning once and moving and spinning the pancake for even cooking, until golden brown and crispy on both sides, 2 to 3 minutes per side, wiping out the skillet and adding additional oil in between as needed. Season lightly with flaky sea salt and cut pancakes into wedges.
• Make the dim sum dipper: Combining all ingredients in a small bowl and mix well. Serve with the pancakes.

BOK CHOY FONDUE WITH LOBSTER

Steps:

• In a hot saute pan, saute garlic and ginger in butter. Add bok choy, stock and lobster meat. Season and cook until soft. Check for seasoning.