Citi Monkey

Dark Chocolate Miso Sauce

1 small onion, finely chopped
1 clove garlic, finely chopped
1 tbsp sunflower oil
1 tsp shiromiso
150 ml port wine
150 ml red wine
5 tbsp pickled ginger juice
to taste freshly ground black pepper
35 gm 70% dark chocolate, finely chopped

Saute the onion, garlic and sunflower seed oil in a saucepan over moderate heat until the onion is soft and translucent.Then freshly ground in the black pepper.

Add the port wine , red wine and pickled ginger juice and cook until it reduce by half. Add in the shiromiso and dissolve it.

Sieve the mixture into another saucepan. Add in the dark chocolate and blend with a hand blender until the chocolate is well mixed.

Return to heat and stir continuously until desired consistency. ( For sauce as well as glaze )

Labels: menu

Recipe For the Caesar Salad Egg Blancmanger

1 no Quail Egg

( split the yolk and whisk the egg white to peak form )

1 tsp Fresh Romaine Lettuce Juice

1 tsp Bacon Bits

( Streaky Bacon Chopped And Saute Until Crispy )

1 pcs Romaine Lettuce Heart

To Taste Freshly ground Pepper

To Taste Fleur De Sel Or Sea Salt

To Sprinkle Snipped Chives

1/2 tsp Caesar Dressing

Garnish With Parmesan Cheese Waffle.

Season the stiffly egg white with salt, freshly ground pepper, snipped chives, half the portion of crispy bacon bits and romaine lettuce juice.

Place a round ring of 3cm daimeter by 3.5cm height on the Sillicon mat and surround the inner ring with grease proof paper.

Filled the egg white mixture in the ring and make a well in the middle. Place the yolk in the well and cover smoothly with the balance egg white mixture.

Cook in the oven at 150 C for 2 minutes.

Remove from the oven and allow it to rest for a while before unmould.

Apply a layer of caesar dressing on top of the egg blancmange then place a piece of romiane lettuce heart , balance bacon bits and garnish with the parmesan cheese waffle.

Labels: menu

Mozzarella Cheese With Lychee, Strawberry Basil Salsa - Serve With Iranian Blue Salt, Shisho Flower And Strawberry Balsamic

Reduction

When i prepared this appetizer i have decided to use two types of balsamic vinegar instead of one. The lychee, strawberry basil salsa was tossed with the white balsamic vinegar ( Slightly more sourish than the normal balsamic vinegar ) so as to neutralise the natural sweetness of the lychee, strawberry basil salsa and also to give a clean, fresh image of the salsa. While the black strawberry balsamic vinegar reduction is to balance up the whole dish.

Initially i wanted to use other edible flowers but i couldn't managed to get the taste compared with the shisho flowers. Which carry the taste of the basil and mint flavour that i wanted for this appetizer.

At last through friends i manage to get this white balsamic vinegar. Which is quite useful in term not to spoil the look of the dish.
It is very light in taste so do not expect a very robust flavour like the aged balsamic vinegar. Nevertheless you can always serve the two like i do.

Alfred Lee
-Sous Chef-

Contact: Alfredlee99@hotmail.com

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