Now, Mok’s irrepressible creativity has found a new outlet with the launch of Shang Palace’s new The Chef’s Table series. Slated to be a monthly affair, each edition of this series will feature off-the-menu dishes based on the chef’s personal inspiration and seasonal produce.
160g Thai jasmine rice, cooked in rice cooker
8 cups chicken stock
700g Japanese pumpkin (kabocha), cubed
500g garoupa fillet
200g crab meat
5 dried scallops (conpoy)
100g Shimeji mushrooms, washed and separated
Some spring onion, chopped
1 youtiao (Chinese fried breadstick), sliced
Coriander for garnishing
Chinese hua diao wine
1. Season the garoupa fillet with 1 teaspoon of salt, 1 teaspoon of chicken powder and 1 tablespoon of cornflour. Marinate for 30 minutes, then slice and set aside.
2. Steam the pumpkin till soft, then blend and set aside.
3. In a pot, boil the cooked rice in chicken stock till the rice is soft. Remove the rice from the pot and set aside.
4. Add the blended pumpkin into the chicken stock and stir well.
5. Add the rice back in and season to taste with chicken powder, salt and about 1 tablespoon of Chinese hua diao wine. Bring to a boil.
6. Add the crab meat, conpoy, shimeiji, spring onion and youtiao and bring to a boil again.
7. Add in the sliced garoupa and simmer till the fish is just cooked.
8. Top with coriander and crispy rice before serving.
For the crispy rice
1 cup of cooked rice
Vegetable or any frying oil
1. Spread the cooked rice out to dry for at least 4 hours.
2. Deep-fry the rice in hot oil at about 250°C until golden brown.
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