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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

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

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 veins and dice into 2cm cubes. Heat vegetable oil, fry the livers in batches, do not stir.2. After 1 minute add garlic, return all the liver to the pan and deglaze with the wine. Move the liver to a food processor, add butter and blitz until smooth.
3. Season with fish sauce and pepper.
4. Transfer to an air tight container put a piece of baking paper snugly over the top and put in fridge to cool. Once cool enough put on the lid and keep refrigerated until required.

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 […]