Three-style corn salad, heir­loom tomato, Hong Kong Pat Chun vinai­grette

Pat Chun vine­gar is the sta­ple sauce for many Hong Kongers. It is doused in a va­ri­ety of dishes, from slow-braised ribs to chicken wings to pork chops. Here, it is used as a dress­ing and pickle juice for the corn salad.

Epicure - - COVER STORY -

Serves 1

Prep time 10 min­utes + 12 hours of pick­ling

Pat Chun vinai­grette

• 600ml Pat Chun vine­gar (avail­able from Pat Chun Sin­ga­pore) • 500ml ginger juice

• 600ml po­mace olive oil

• 210g pom­mery mus­tard

• 60g black mus­tard seeds

» In a blender, blend all in­gre­di­ents, ex­cept mus­tard seed, for 30 sec­onds at high speed.

» Then mix the mus­tard seeds in. Set aside.

pick­led baby to­ma­toes

• 3kg baby heir­loom to­ma­toes, scored • 1.9 litres Pat Chun vine­gar

» Soak the baby heir­loom to­ma­toes in Pat Chun vine­gar for 12 hours.

as­sem­bly

• 50g un­salted but­ter

• 35g young corns

• 90g bi­colour corns

• 60g heir­loom to­ma­toes

• 60ml Pat Chun vinai­grette

• 40g baby heir­loom to­ma­toes, pick­led • 5g pop­corn

• 5 stalks of Egyp­tian star flow­ers (avail­able from Ama­zon)

» In a pot, bring un­salted but­ter to a boil.

» Al­low it to boil un­til the milk solids sink to the bot­tom.

» Us­ing a la­dle, scoop out the clar­i­fied but­ter, leav­ing the milk solids be­hind.

» Char corns with clar­i­fied but­ter.

» Toss heir­loom to­ma­toes in Pat Chun

» Place charred corns on the plate be­fore pil­ing it with heir­loom to­ma­toes and baby heir­loom to­ma­toes.

» Driz­zle with left­over Pat Chun vinai­grette. Gar­nish with pop­corn and Egyp­tian star flow­ers.

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