Beet­root Dumpling

This dish is a great ex­am­ple of zero wastage. Beet­root is sliced raw and com­pressed, while beet­root trim­ming is juiced down and made into a pick­ling stock. The skin is peeled, fried, then dried into a crumb and mixed into the cheese hazel­nut pra­line filli


Serves 10

Prep time 2 hours + 4 hours mari­nade Cook time 2 hours 30 min­utes

cheese fill­ing

750ml milk 100ml cream 32.5ml lemon juice 10g salt

» In a pan, boil milk and cream to 95°C. Then add lemon juice and let the mix­ture boil for 2 min­utes.

» Set aside for 15 min­utes, al­low­ing the curds to cur­dle up.

» Once it is set, pour off the whey and keep the curd. Add more salt if de­sired and blend un­til smooth.

beet­root pickle

200g white bal­samic vine­gar

100g wa­ter

100g sugar

250g beet­root, sliced

» In a pot, bring all in­gre­di­ents (ex­cept bee­to­root) to a boil be­fore cool­ing it down to room tem­per­a­ture.

» Mar­i­nate the sliced beet­root in pick­ling liq­uid for four hours.

» Wrap beet­root with cheese fill­ing.

yuzu ponzu gel

175ml yuzu juice

1 liter wa­ter

88g sugar

33ml white soya sauce 33ml mirin vine­gar

25g agar pow­der

» Pour all in­gre­di­ents into a pot and bring them to a boil.

» Boil for 10 min­utes to dis­solve the agar pow­der and stir well

» Once done, pour the mix­ture in a tray and let it cool down be­fore set­ting it in the fridge.

» Place the chilled mix­ture in a blender and blend un­til it achieves a gel-like tex­ture.

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