Steamed Egg, Ginger, Scallion, Apple Vinegar, Okra
by May Chow
Steamed Egg
Yield - 4 Portions
Ingredients
- Water 288 g
- Egg white 64 g
- Egg yolk 128 g
- White soy 34 g
Method
- Combine all the ingredients in a mixing bowl and whisk well, trying not to incorporate too much air into the mix. Pass mix through a fine strainer to remove most of the bubbles. Skim whatever remaining bubbles are left on the surface of the
- Pour 120g of egg mixture into small serving bowls neatly and cleanly. Cling wrap bowls very carefully making sure that they are air tight and no mixture has dripped down the sides of the bowls. Leave to sit at room temperature for at least 30 minutes to ensure even cooking.
- Steam at 85c for 14 minutes*. Take bowls out of steamer and rest at room temperature for 15 minutes before placing in fridge to cool completely.
Simple Syrup
Yield - 400 g
Ingredients
- Water 200 g
- Sugar 200 g
Method
- Place both ingredients in a pot and bring to boil. Take immediately off the heat.
Ginger Oil
Yield - 400 g
Ingredients
- Giner - peeled and sliced 200 g
- Soy bean oil 45 g
Method
- Combine ginger with oil in a pot. Simmer on low until ginger is slightly caramelised and fragrant. Take off heat and leave to infuse for an hour before passing through a fine strainer.
Ginger and Scallion Sauce
Yield - 1.2L
Ingredients
- Scallion – green part only 150 g
- Water 500 g
- Ginger oil 400 g
- Apple vinegar 300 g
- Simple syrup 300 g
- White soy 120 g
Method
- Pour ginger oil into a tall receptacle.
- Blend together water and scallions into a juice making sure the blender doesn’t heat up at all.
- Strain 200ml of liquid, through a fine strainer lined with cheese cloth, straight into the ginger oil. This stops oxygen getting into the green juice and turning it brown.
- Combine scallion juice and ginger oil mix with apple vinegar, white soy and simple syrup.
TO FINISH
Ingredients
- 4 each okra
- 20 each garlic flowers
- 20 each nasturtium
- 3 each pea tendrils
Method
- Blanch okra for 1 minute in boiling water. Refresh immediately in ice water then strain.
- Slice garlic flowers off stems 3cm from the tip. Blanch in boiling water for 10 seconds and refresh in ice water then strain.
- Dress steamed egg with 2 tablespoons of scallion and ginger sauce. Garnish with sliced okra, garlic flowers, nasturtiums and pea tendrils.
