Recipe Corner
Here are some Spice Market Classics that you can try at home.
Black Pepper Shrimp, Sun Dried Pineapple
Black Pepper Sauce
Shaved Tuna, Chili Tapioca, Asian Pear and Lime Tapioca
454 g Small tapioca, 4536 g Water , 57 g Kosher salt, 85 g Sugar, 28 g Ancho chili, toasted and chopped, 30 g Cinnamon sticks, toasted and cracked, 10 g Cloves cracked, 50 g Annatto seeds Make an eight layer sachet with cheese cloth and add the annatto, chilies, cinnamon and cloves. Put in a pot with the water, salt and sugar and bring to a boil. Add tapioca and cook on low heat, stirring, until tapioca is almost clear. Drain and rinse under cold water in china cap until cool. 1361 g Cooked tapioca, 20 g Kosher salt, 340 g Chili oil Add salt slowly to the tapioca while stirring. Finish with the chili oil.
Lime-Coconut Broth
269 g Green finger chili, washed & chopped, 6237 g Young coconut juice, 1588 g Coconut milk, 1418 g Lime juice, 1247 g Sugar, 35 g Kosher salt, 1361 g Lemongrass, bruised and chopped, 142 g Kaffir lime leaves, washed & chopped Combine coconut juice, milk, chili, lime juice, sugar and salt and bring to boil. Remove from heat and add lemongrass and kaffir lime leaves, mix well and let cool uncovered at room temperature. Strain through a chinois pushing for total extraction.
Sorbet
1000 g Lime-coconut broth, 3 g Guar In a bowl, whisk guar into broth to combine. Spin until frozen.
Serve
71 g Tuna, cut into ribbons, 14 g Chili tapioca, 3 g Asian pear peeled, cut into 1/4” diamonds, 7 g Jicama, peeled and cut into 1/4” diamonds, 4 g Red bell pepper, char grilled, peeled, cut in 1/4” diamonds, 6 g Scallion greens, cut on bias, Sorbet, Salt to taste, Chili oil Arrange tuna in a chilled shallow medium size bowl by folding each piece in half. Season tuna with salt, then scatter with chili tapioca, jicama and pear. Sprinkle with scallions and then scatter with red pepper. Add coconut-lime broth to cover halfway, sprinkle again with some salt. Scoop a one ounce portion of the sorbet in the middle of the plate, dent the top of the sorbet with a spoon and drizzle with chili oil.
90 g Scallions, washed, dried and sliced, 30 g Ginger, minced, 20 g Garlic, minced, 11 g Fermented black beans, rinsed, squeezed and chopped, 20 g Black peppercorns, crushed, 130 g Sweet soy, 35 g Light soy, 45 g Sugar, 30 g Lime juice, 30 g Kosher salt, 22 g Grape seed oil Fry garlic and ginger until golden, then add scallions and cook over medium heat until soft; add pepper and cook until very fragrant. Add remaining ingredients and bring to boil. Simmer for 9 minutes or until the sauce coats the back of a spoon, remove from heat and puree to medium smooth.
Pineapple
1/2 pc Pineapple peeled, cored and cut into 1” x 1” cubes with all eyes removed Place pineapple on dehydrator racks leaving space between pieces. Dehydrate at 1500 until tight and chewy, but still moist. Do not wrap or refrigerate. Place ten pineapple pieces on a plate inside a circular mold and reserve.
Serve
4 pc Shrimp, peeled, cleaned and cut in 1/2, 35 g Black pepper sauce, 15 g Jicama, peeled and brunoised, 8 g Snap Peas, sliced very thin, stems included, 10 pc Dried pineapple Warm pineapple in the oven. Heat a little oil in a wok until smoking and add shrimp. Wok-fry until halfcooked. Remove from wok and drain oil. In the same wok warm black pepper sauce, add the shrimp and toss well to coat. Place shrimp inside the center of the pineapple ring, scatter jicama and Snap Peas directly on top.
Mango Salad Candied Ginger Vinaigrette
260 g Mandarin juice, 25 g Shallots, sliced thin, 350 g Candied ginger, 730 g Lime juice, 80 g Young ginger, 100 g grapeseed oil, 150 g Extra virgin olive oil, 100 g Thai palm sugar, 20 g Fish sauce, 40 g tamarind paste, 5 g Dry thai chili, 38 g Salt, 200 g Water, 2 g Coriander seed, toasted, 1 g Red thai chili, sliced thin Fry shallots in 200 gram grapeseed oil until golden. Strain, chill oil and reserve. Puree all ingredients except oils until smooth. Slowly emulsify the oils until thick. 434 gr. Yield
Papaya Salad (1 portion)
60 g Green Mango julienne, medium teeth on Japanese mandoline, 30 g Ripe Mango julienne, medium teeth on Japanese mandoline, 20 g Bean sprouts clipped, 6 pc Toybox tomatoes 3 pieces each yellow and red, halved, 6 g Cilantro Leaves, 10 g Long beans 1” cut, charred before service; do not refrigerate, 30 g Cashew nuts toasted, slightly crushed, 5 g Candied Tamarind, 34 g ginger vinaigrette (1 oz ladle)
Serve
40 g Iceberg lettuce shredded Place salad in a bowl, season with salt and toss gently with the dressing. Place iceberg in a metal ring and top with papaya salad. Making sure not to pack the salad too tightly.
2011 March
55