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내가 몇년전에 대회나갈때 샘플로 만들어본 요리입니다. 이런요리를 여러분도 알다싶이 퓨젼이라고 합니다. 내가 이걸 만들었을때 완벽하지 못한것같아서 제가 아주 존경하는 chef de cusine이 다시 스타일 바꾸어 대회에 나갔습니다. 바꾸어진 사진 맨아래...^^ Competitor 318 Max Lee Asian / Ethnic dish - (open) class k319
Asian ethnic Menu descrition Roasted Tiger Prawn Scented Lemon Grass,Squid Shitake and Crispy Silken Tofu, with Oriental Vegetables and Sundried Chillie & Lime Vinaigrette
Asian Ethnic Recipe *Shitake Stuffed Squid Method Squid tubes 3 Shallot 1 Melt the butter in hot pan Shitake 10 Saute'ed shallot,garlic,ginger Oyster mushrrom 10 in a hot copper pan until Garlic chopped 20gm golden brown add seasoning Ginger chopped 20gm and bread crum cook it off till Sea salt 5gm crisp and add oil mix, mirrin, Sansyo seasoning 10gm soy sauce remove from heat . Ground white pepper 3gm cool it down. Grape seed oil 80gm cut the squid into 2cm thick Butter 80gm rings stuffed with the Japanese bread crumb 120gm shitake mixture and saute'd Mirin 5gm in a hot pan into oven for Yamasa soy sauce 5gm 4min. Xtra virgin sesame oil 5gm (oven temperature 190cc) Truffle oil 5gm *Sundried Chillie & Lime Vinegarette Method Korean Sundried chillie paste 15gm Mix chillie paste,tabasco,mirin, Tabasco Sauce 10gm lime juice,seasoning, Corn syrup 20gm mentaiko caviar, Mirin 40gm corn syrup in to mixing bawl Lime Juice 30gm whisk in and add oil slowly in Grape seed oil 120gm to bawl whisk in till Sea salt 4gm smooth texture. White pepper 4gm Mentaiko Caviar 20gm *Chives Oil Method Chives 80gm Chop the chives finely add in Grape seed oil 80gm to oil place in cool place till chive flavours infused to oil. *Crispy Silken Tofu Case Method Silken tofu firm 3 pkct Corn flour 200gm Cut the silken tofu into Canola oil 3lt 2cm x 2cm x 6cm roll into corn flour, deep fry till crip. *Roasted Lemon Grass Tiger Prawn Method Lemon grass chopped 40gm Fresh ginger chopped 80gm chop the lemon grass,ginger, Spring onion chopped 80gm spring onion very fine and mix Grape seed oil 1/2 cup into oil, Add all the ingredient Lime juice 40gm into mixture. marinate the Fish sauce 20gm prawn and saute' in hot Ground white pepper 5gm nonstick pan,in the oven Sea salt 5gm for 5 min. Tiger prawn medium size 24 (oven temperature 190cc) *Saute'ed Soya Beans & Oriental Mushrooms Grape seed oil 40gm Method Soya bean meat 160gm Oyster mushroom 100gm Saute'ed soya beans in a hot Enoki mushrrom 100gm copper pan and add sesoning. Sea salt 10gm Saute'ed mushrroms in a hot White pepper 10gm pan and add seasoning Butter 60gm into oven for 5 min. (oven temperature 190cc) *Garnish Water cress midi 100gm Method Sliced sourdough 6 slice Pamesan powder 40 gm Sprinkle pamesan powder, Oil in spray 1 sumac on a sliced sourdough. Sumac 20gm Bake till crispy. Chives 10 (oven temperature 190cc) Cherry tomato 24
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출처: Cookin' jazz~!! 원문보기 글쓴이: jazz요리사
