epicure Indonesia – July 2019

60 epicureasia.com

C O V E R S TO R Y

With elegant tableware and step-by-step cooking methods,

these nine guest-worth y dishes will be the highlight

of your next dinner party.

SOUR AND SPICY LOBSTER NOODLES

These handmade noodles sit in a fiery

chilli oil and appetising tangy black

vinegar sauce. Add lobster meat to amp

up the indulgence.

Serves 1

Prep time 15 minutes

Cook time 10 minutes

• 300g lobster


• cornstarch for coating


• 15g ginger


• 15g spring onions


• 300ml soup stock


• 20ml chilli oil


• 15ml black vinegar


• 10ml soy sauce


• a pinch of salt


• 5ml sesame oil


• 200g handmade noodles

Eat like a Sichuanese

j (^) Cut the lobster into half and wash.
Pat dry before coating the lobster halves
with cornstarch. Add them into a pan of
heated oil until it is fully cooked.
j (^) In a frying pan, add some oil to fry the
ginger and spring onions. Add in soup stock
and lobster to simmer until fragrant. Remove
the lobsters and set aside.
j (^) In the remaining soup stock, add chilli
oil, black vinegar, soy sauce, salt and sesame
oil. Mix thoroughly.
j (^) In another pot, heat water and add in
the handmade noodles when the water boils,
for about one and a half minute. Remove
the noodles and add into the sour and
spicy lobster soup. Add the lobsters
on top and serve.
Concept
Adeline Wong
Art direction and styling
Alicia Chow Kirwan
Photos
Edmond Ho
Video
Tu Jie Rui
Text
Victoria Lim
Recipes
Zeng Feng of Si Chuan Dou
Hua Restaurant