TEOCHEW ROJAK ICE CREAM

The popular rojak versions served in Singapore, Malaysia and Indonesia typically use shrimp paste, but the Teochew recipe omits it. The result is a sweeter dish that is lighter on the palate, which translates well into an ice cream flavour.

Pair with: The General Fruit Beer, a ginger beer with spicy and sweet notes. Serves 6 Prep time 20 minutes + overnight refrigeration + 50 minutes churning + 1 hour dehydrating + 30 minutes drying Cook time 1 hour

crushed peanuts

1 tbsp unsalted butter

1 tbsp peanuts

1 tbsp honey

1 pinch of salt

1 pinch of cayenne pepper powder

» Preheat oven to 180°C.

» Melt butter in a medium skillet over medium heat. Add peanuts, then stir in honey and salt. Mix until peanuts are well-coated.

» Stir in cayenne pepper powder until peanuts are well-coated.

» Bake peanuts in oven until golden, about 30 minutes.

» Crush peanuts in a pestle and mortar.

ice cream

1 cup heavy cream 2 cups milk 5 tbsp pineapple juice

tbsp salt

2 tbsp corn starch 6 large egg yolks ¾ cup sugar

» Mix heavy cream with 1 cup of milk, pineapple and salt in a saucepan over medium heat until it simmers gently.

» In a small bowl, mix remaining milk with corn starch and set aside.

» While cream mixture is heating, whisk yolks with sugar in a mixing bowl well until pale and thick.

» Once the cream mixture starts simmering, stir in milk and corn starch mixture well. Continue to stir over heat for another 5 minutes. Make sure the mixture does not come to a boil.

» Slowly pour the hot mixture into the yolk mixture, whisking the two mixtures continuously all the time until well incorporated. Return the mixture to the saucepan over medium heat and whisk for another 5 minutes.

» Strain mixture into a clean mixing bowl, then allow to cool to room temperature and refrigerate overnight.

» Pour mixture into an ice cream maker and churn for 50 minutes.

dehydrated pineapple bits 30g canned pineapple

» Chop pineapples into fine bits, then dehydrate for 1 hour.

candied ginger and syrup ginger, sliced into thin pieces sugar solution (1 cup water with 5 tbsp sugar)

» Boil ginger in sugar solution until soft, then allow to dry for 30 minutes.

» Bring the ginger-infused sugar solution to a boil until caramelised.

assembly

» Plate as desired.

Check out epicure on Youtube for a behind-the-scenes look at what went on during this month’s cover shoot.