CHLOROPHYLL CARNAROLI RICE
Inspired by the gardens from Portugal, this creamy rice dish has a vibrant green hue due to the use of spinach. It is then enhanced with pandan aioli and seasonal vegetables, including wing beans tossed with sambal sauce.
Serves 1 Prep time 30 minutes + overnight soaking Cook time 50 minutes
1 pandan leaf, chopped 50ml corn oil
1 egg yolk
1 clove of garlic, chopped salt to taste
» Blend chopped pandan leaf with corn oil in a food processor for 3 minutes. » Strain the pandan-infused oil.
» In a Thermomix, combine egg yolk and garlic. Slowly add pandan-infused oil to emulsify for a minute. Add salt to taste. » Pass mixture through a fine tamis and store in a piping bag. Set aside.
65g raw spinach
100g unsalted butter, frozen
» Remove stem of spinach. Blanch spinach leaves in hot water for 5 seconds, followed by ice water for 30 seconds. » Strain the water from spinach and then freeze the spinach.
» Combine frozen spinach and frozen butter and blend.
» After blending, keep frozen until use.
20g hydrated dried chilli 1 tbsp vinegar
20ml assam juice 2 pieces of shallots
1 clove of garlic
20ml vegetable oil
10g belacan (shrimp paste) 5g gula Melaka (palm sugar)
» In a Vitamix, blend hydrated chilli with vinegar and 30ml of water. Drain out water from the chilli mix.
» Stir in 10ml of water into the assam juice. » Slice shallots and garlic thinly and pound it in a mortar using a pestle.
» Sauté shallots and garlic in a pan at low heat. Once soft, add vegetable oil and chilli paste, and cook for another 10 minutes at low heat until the paste turns bright red. Add belacan, assam juice and gula Melaka to reduce.
2 litres water
½ stalk leek, chopped 1kg celery, chopped 1 carrot, chopped
50g daikon, chopped 1 whole onion, chopped
» Soak chickpeas overnight in a bowl with 2 litres water.
» In a pot, boil all all vegetables and simmer for an hour.
» Strain vegetable stock with a strainer and keep in chiller until ready to use.
50g carnaroli rice
10g mustard greens, cubed 2g coriander seeds 1 star anise
½ clove garlic
1g bitter gourd, julienned
5g winged bean, sliced
5g white turnips
30ml tomato redux (or tomato paste) 2g light soy sauce
1g black truffle, chopped salt to taste edible flowers micro herbs
» Cook carnaroli rice according to instructions on packaging.
» Cut mustard greens into smaller pieces and blanch for 1 minute. Pickle coriander seeds, star anise and garlic in a mixture of vinegar and sugar.
» Blanch bitter gourd for 10 seconds. » Sauté winged bean in sambal belacan. » Sauté carrots, broccoli and white turnip on the frying pan, add 2 ladles of vegetable stock and tomato redux.
» Continue on high heat, add 2 tablespoons of cooked rice and light soy sauce.
» When the rice mixture is fried until dry, add spinach butter and black truffle.
» Add salt to taste before setting aside to let rice rest for 5 minutes.
» Meanwhile, assemble bitter gourd and sambal wing bean on a small tray and flash heat it in the oven at 180°C.
» Quenelle rice onto the plate, plate vegetables put three dots of pandan aioli. Garnish with flowers and micro herbs.