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.
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.
• 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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