CHEF
(^) +
(^) RECIPE
081
60-day dry-aged black angus ribeye grilled
over Western Timothy hay, pickled red onion &
essence of morel (Refer to page 7)
By Chef Leong Khai Git
4 60-day dry-aged black angus ribeye steaks
(each 100g)
Salt and freshly ground pepper, to taste
12 morels, sautéed
8 kari kari ume (pickled plums)
4 thyme sprigs
Morel chips, for garnishing
Pickled Red Onion
2 Spanish red onions, peeled
A pinch of salt
15g sugar
5g salt
250ml apple cider vinegar
Essence Of Morel
30g morels
250ml water (room-temperature)
5g dried kombu
2ml apple cider vinegar
• For the pickled red onion: Place red onions into a pot
of hot water. Add a pinch of salt and blanched until
red onions have softened, for about 20 seconds. Drain
well and submerge the blanched red onions into a iced
water- bath to cool. Once cooled, cut the pickled red
onions into quarters. Set aside. Place sugar and salt
into a kilner jar. Add in the apple cider vinegar and
quartered pickled red onions. Set aside to marinate,
for about 12 hours.
• For the essence of morel: Place morels into a cooking
pot. Add in 250ml water and soak for about 2 hours.
Drain well and strain the morel liquid into a saucepan
and simmer over a low heat, for about 30 minutes.
Add in the dried kombu and continue to simmer until
morel liquid has reduced to 25ml. Remove and discard
the kombu, add in apple cider vinegar and set aside.
• Season black angus ribeye steaks to taste with salt
and freshly ground pepper. Set aside. Heat a griller
with Western Timonthy hay until flame flare up and grill
the seasoned ribeye steaks to medium-rare doneness.
• Place sautéed morsels onto each serving plate. Add
pickled red onions, pickled plums and a thyme sprig.
Top with a grilled ribeye steak and spoon the essence
of morel over. Garnish with morel chips. Serves 4
charred langoustine with sour cream &
essence of sweet green pea
By Chef Leong Khai Git
4 langoustines, de-shelled
Salt, to taste
4 quenelles of full-fat sour cream
Pea sprouts or microcress, for garnishing
Essence Of Sweet Green Pea
200g sweet green peas
Paprika Oil
150ml sunflower oil
5g paprika powder
• For the essence of sweet green pea: Cook sweet
green peas in a pot of boiling salted water until tender.
Remove and submerge into an iced water-bath to cool.
Once cooled, transfer the cooled sweet green peas
into a food processor and pulse until smooth. Strain the
mixture through a cheese cloth until 10ml essence of
sweet green pea is yielded. Set aside.
• For the paprika oil: Gen tly hea t sunfl ower oil with paprika
powder in a saucepan over a low heat. Remove and
set aside to infuse until slightly cool. Once cooled, strain
the paprika oil. Set aside.
• Season the langoustines to taste with salt and pierce
each seasoned langoustine through a skewer length-
wise. Place the skewered langoustines onto a hot frying
pan and char to a medium-rare doneness.
• Spoon essence of sweet green pea onto each serving
plate and top with paprika oil. Add a quenelle of full-fat
sour cream, and top with a charred langoustine and
pea sprouts or microcress. Serves 4