Melicia’s Fine Dining Meal

MELICIA’S FINE DINING MEAL

RECIPE BY: Melicia

Appetizer:

Pork and Prawn Gyoza served with chili soy sauce and soy foam

GYOZA/ DUMPLING DOUGH RECIPE

125g flour

Approx. 55ml water

2.5ml salt

1. Combine all the ingredients and knead to a soft dough.
2. Allow to rest before rolling and cutting into discs.

PRAWN AND PORK GYOZA FILLING

125g pork mince
100g prawns, shelled, deveined and chopped
½ spring onion, chopped
½ tsp grated ginger
5ml fish sauce
5ml sesame oil
Salt to taste
Red chilli (fresh) to taste

1. Mix all ingredients in a bowl.
2. Combine well.
3. Check seasoning.
4. Refrigerate until required.

GYOZA SAUCE

6 tbl brown vinegar/ Mirin
2 tbl soy sauce
1 tsp ginger, grated
1 tsp red chili, finely chopped
1 tsp honey

1. Combine ingredients in a bowl. Mix well.
2. Set aside until required.
3. Serve with the Gyoza

SOY FOAM

5ml powdered gelatine
100ml soy sauce
150ml soy milk
10ml honey

1. Bloom powdered gelatine in 10ml cold water and set aside for 10 minutes until bloomed completely.
2. Heat soy milk gently, add the bloomed gelatine and mix till gelatine is melted completely.
3. Add soy sauce and honey. Stir well.
4. Place mixture in cream charger canister.

Main course:

Chicken Ramen

RAMEN BROTH

500ml chicken stock
1 spring onion, thinly sliced
2 cloves garlic, smashed
1cm fresh ginger
1-2 red chili
15ml soy sauce
15ml Mirin
5ml Miso paste
5ml fish sauce
5ml Hoisin sauce
5ml sugar

1. Place all the ingredients in a pot and simmer for 25-30 minutes.
2. Check the seasoning
3. Divide the Ramen Broth in half.
4. Add 1-2 tsp of bloomed gelatine to 250ml stock and allow to set.
5. Reserve the other half (heat and pour over the Ramen ingredients)

RAMEN NOODLES

1 ½ cups flour
½ tsp salt
½ tsp baking soda
1 egg
¼ cup warm water

1. Place all ingredients in a stand mixing bowl, using a dough hook, knead until soft.
2. Remove the dough from the mixing bowl and wrap in some cling film and set aside at room temperature to rest for 30 minutes.
3. Roll our thinly on a floured surface and cut into thin noodles. 
4. Boil in some salted boiling water until al dente.

HONEY AND SOY GLAZED CHICKEN THIGHS

2- 4 chicken thighs, boneless with skin
15ml dark soy sauce
¼ tsp cayenne
2 cloves garlic, minced
30ml Mirin
10ml honey
5ml ginger and garlic paste

1. Combine all the ingredients in a bowl and mix well, ensuring chicken is well coated in the ingredients.
2. Heat a non-stick frying pan. Add a little oil and heat till very hot.
3. Add chicken to the pan and cook till cooked through but still juicy.

Dessert:

Baked coconut custard served with coconut tuille and Mango sorbet

SESAME/ COCONUT TUILLE

63g egg whites
63g icing sugar
63g flour
Pinch of baking powder
46g butter, melted

1. Whisk the egg whites till foamy. Add the icing sugar, flour and melted butter and mix till smooth.
2. Set in the refrigerator until thickened.
3. Spread on a silpat mat and sprinkle half the tuille with black sesame seeds and the other half with coconut flakes.
4. Bake in a 160-degree oven till lightly golden.
5. Let the sesame tuille cool and break into shards. 
6. For the coconut tuille use a cutter the same size as the glass that the coconut custard is baked in and cut circles whilst still warm. Set aside.

SOFT BOILED EGG

4 eggs
Pinch of salt
5ml vinegar

1. Fill a small sauce pan with water and bring to a rapid boil.
2. Add salt and vinegar and add eggs.
3. Stir eggs for the first minute.
4. Boil for 5 more minutes (6 mins in total)
5. Remove from boiling water and place in a bowl of iced water. Peel when completely cold.

COCONUT CUSTARD

250ml cream
110g sugar
200ml coconut milk
6 egg yolks

1. Heat cream and coconut milk until simmering.
2. Whisk egg yolks and sugar till combined.
3. Temper yolks with hot cream mixture. 
4. Fill glasses with coconut custard
5. Bake at 140 degrees until just set.
6. Remove from the oven, set at room temperature then chill.

MANGO AND LIME SORBET

330g mango
2/3 cup sugar
1 cup water
20 ml lime juice
Dry ice as required

1. Place ingredients in a sauce pan and cook till mango is softened.
2. Remove from heat and blend until smooth.
3. Chill until cold
4. Place puree in a stand mixing bowl fitted with a paddle attachment. With the mixer running gradually add the dry ice until the mango mixture is frozen. Quenelle and store in the freezer.

PINEAPPLE AND LIME CARPACCIO

½ pineapple
10ml lime juice
1 passion fruit

1. Cut the pineapple as thinly as possible.
2. Add the lime juice and passion fruit.
3. Mix and let infuse until required.