An in­dul­gent lob­ster claw and a re­fresh­ing rock melon mango sago. Ex­ec­u­tive head chef Nicky Ng and dim sum chef Liao Jing Chun from Mitzo Restau­rant & Bar of­fer tips to ex­e­cute th­ese two dishes with aplomb. By Priyanka El­hence

Epicure (Indonesia) - - CONTENTS -

Lob­ster claw with shrimp and sea cu­cum­ber, and rock melon mango sago with Hokkaido cheese tart

Stuffed lob­ster claw is a lav­ish seafood item on Chi­nese restau­rant menus, but this dish can be repli­cated at home with a lit­tle ef­fort. Nicky Ng, ex­ec­u­tive head chef of Mitzo Restau­rant & Bar re­veals his recipe for this ex­quis­ite dish, which is a supreme spe­cial ap­pe­tiser on Mitzo’s à la carte menu.

“I de­cided to use sea cu­cum­ber along with the lob­ster, as the for­mer has a leath­ery skin that adds tex­ture to the shrimp­stuffed claw,” re­veals Ng. Since he uses an al­ready cooked sea cu­cum­ber, Ng rec­om­mends boil­ing it for only two min­utes to en­sure that the flavour of the ac­com­pa­ny­ing chicken stock seeps through and the sea cu­cum­ber re­tains its shape.

“By plat­ing the dish as a tower, we’ve cre­ated dif­fer­ent tex­tu­ral nu­ances and added an in­ter­est­ing el­e­ment of sur­prise for the diner. Enoki mush­rooms are sand­wiched be­tween the lob­ster and the sea cu­cum­ber, and the key is to not over­cook the mush­rooms,” says Ng. The step-by-step cook­ing in­struc­tions are easy to fol­low. The lob­ster is given a quick stir-fry at a very high tem­per­a­ture to achieve the de­sired hue with­out over­cook­ing the del­i­cate meat. Com­ple­mented by minced shrimp, the ac­com­pa­ny­ing sauces add vis­ual im­pact and bal­ance to the whole­some dish.

For a con­tem­po­rary dessert to com­ple­ment the lob­ster claw, dim sum chef Liao Jing Chun shares his crowd-pleas­ing mango pomelo sago, ac­com­pa­nied by a tangy lime sor­bet and a cheese tart. “Nor­mally the pomelo seg­ments gar­nish­ing the mango sago are the only source of re­fresh­ing tang in this sweet dessert. How­ever, if you add a scoop of a good qual­ity lime sor­bet to it, you get a per­fectly bal­anced sweet-sour bite,” says Liao.

For more crunch, Liao adds diced rock melon and shares his recipe for the smooth Hokkaido milk cheese tart. The largest of Ja­pan’s 47 pre­fec­tures, Hokkaido is fa­mous for its high qual­ity, fresh dairy prod­ucts, con­tribut­ing to 50 per­cent of Ja­pan’s en­tire milk pro­duc­tion alone. “We use only the best qual­ity milk and mas­car­pone from Hokkaido, be­cause the re­sult­ing tex­ture is smooth and lus­cious. It is also im­por­tant to al­low enough rest­ing time for the tart fill­ing, so that the fi­nal flavours re­veal in a stronger but del­i­cate char­ac­ter,” he lets on.

Liao also uses Hong Kong flour for this recipe to stay close to his Can­tonese roots. The highly bleached flour pro­vides the best tex­ture for steamed and baked dim sum, ren­der­ing them soft and light. His part­ing tip? “If you’re pre­par­ing the pas­try shells in ad­vance, sep­a­rate the un­moulded dough with bak­ing pa­per be­tween each piece, then chill. Make sure the dough is at room tem­per­a­ture be­fore us­ing,” he adds.

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