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Mr.Hong by Dan Hong

Mr.Hong by Dan Hong

This is probably one of the best new cookbooks on the market, it is a killer. Packed full of flavour, technique and ingredients. If you go to the extent of sourcing all the ingredients you will not be disappointed with the flavours and you will […]

Banh Mi – sort of Mr. Hong

Bahn Mi 6 white crusty rolls 1kg pork belly 2 pickled carrots 1 Daikon (chinese radish) 2 Lebanese cucumbers 10 birds eye chillies 1 bunch coriander 1 Kewpie Mayonnaise 1 pork pate 4 ltr Master Stock 1. To start heat Master stock until boiling. Slide […]

Pickling Liquid

Pickling Liquid

Finely julienne pickled carrot.
Finely julienne pickled carrot.

1 ltr. Vinegar
500g caster sugar
1 1/4 tablespoons salt

Method:
1. Place all of the ingredients in a large bowl and whisk until completely dissolved. Will keep indefinitely.

Pork Liver Pate

Pork Liver Pate

800g pork livers, soaked in milk overnight 2 tbl vegetable oil, for frying 3 cloves garlic, thinly sliced 125ml Shaoxing wine 500g butter, chilled, chopped into small cubes fish sauce, to taste ground white pepper to taste Method: 1. Drain livers and wash thoroughly. Trim […]

Chinese Masterstock – Mr. Hong’s

Chinese Masterstock – Mr. Hong’s

8 red Asian Shallots 10 Garlic Cloves 30 Star Anise 100ml Vegetable oil 700ml Shaoxing wine 1kg Yellow rock sugar 500ml Light soy sauce 700ml Dark soy sauce 100g cassia bark 4 Chinese cardamon pods 2tbl fennel seeds 200g Ginger, thinly sliced 6 spring onions […]