Neo Chinese Cuisine

HONG KONG CAFE STYLE FRENCH TOAST BITES WITH TEA INFUSED CONDENSED MILK




Ingredients:

4 slices of brioche bread
4 Tbs crunchy peanut butter or your choice of seed or nut butter
3 whole eggs
20 g whole milk
1Tbs cornstarch
¼ cold, salted butter
1 cup condensed milk
¼ cup cream
dried black tea leaves

Directions:

1. Whisk eggs, milk, and cornstarch all in a medium mixing bowl.
2. Cut off all the crusts of the bread slices.
3. Spread peanut butter on two slices of the bread and jam on the other two slices.
4. Sandwich the two slices of bread together to make two sandwiches. Cut each sandwich into four matching squares. All together you have 8 squares.
5. Dip each square into the egg mix and deep fry for 3-4 minutes, or you can pan fry or air fry.
6. In a small pot, pour the condensed milk and cream in and place on medium heat.
7. As the condensed milk mixture is heating up, add the dried tea leaves and bring to simmer for 5 minutes.
8. Strain the condensed milk and set aside in a small bowl.
9. Cut the butter into thick slices and place on each piece and pour the infused condensed milk over the French toast bites.

TURNIP MOCHI CAKE



Ingredients:

170 g unsalted butter
5 g baking powder
4 eggs
450 ml evaporated milk
300 ml chicken stock
450 ml sweet rice flour
50 g sugar
1 cup diced lap cheong + lap yuk
1 cup dried shrimp and scallop
2 cup diced turnips
½ cup chopped green onions
¼ cup soy sauce
1tsp ground white pepper

Directions:

1. In a pan over medium heat, with the butter, sauté all the lap cheong, lap yuk, dried shrimp, scallop until fragrant and rendered crispy.
2. Take out the sauteed meats and dried seafoods and with the remaining fat, sauté the diced turnips until just cooked. Make sure to save the butter in a bowl.
3. In a large mixing bowl, whisk all liquids, eggs, together with baking powder, sweet rice flour, and all seasonings.
4. Add green onions and the saved butter and mix well.
5. Pour the batter into a baking pan lined with parchment paper and bake at 350F for 1.5 hours.
6. Let sit overnight in room temperature best before slicing!

SHRIMP WONTON TOAST



Ingredients:

1 slice of white sandwich bread
10 sheets of yellow wonton wrappers
5 large raw shrimp, peeled, deveined
1 slice of bacon, raw
Pinch of ground white pepper
½ a garlic clove, grated
1 Tbs scallion, finely sliced
Splash of sesame oil
½ Tbs water
½ Tbs cornstarch
½ Tbs egg white
1 Tbs black and white sesame seeds
Lemon wedge
Japanese mayo 

Directions:

1. Finely slice the wonton wrappers into thin hair like strands.
2. Freeze the bacon for five minutes to get it really firm for cutting. Finely mince the bacon and set aside.
3. Finely chop the shrimp with a chef’s knife or cleaver and transfer the shrimp paste into a mixing bowl. Using a pair of chopsticks, mix in the minced bacon, garlic, green onion, white pepper, and sesame oil into the shrimp paste. Work in the water, cornstarch, and egg white and make sure the shrimp paste gets really homogenized. Spread onto to the sandwich bread into one layer of 1/2 inch shrimp mousse. 
4. Align the wonton wrapper slices and sesame seeds on a plate and place the shrimp filled bread face down onto the sesame and wonton wrapper slices.
5. Heat up a medium saucepan with 3" oil and shallow fry the shrimp toast wrapper slice down and bread side facing up. Fry until golden brown and flip to finish frying the other side, for another 3 minutes. Rest toast for 2 minutes on paper towel before slicing and enjoy with squeeze of lemon and Japanese mayo. 

CHAR SIU SMASH BURGER



Ingredients:

12 oz ground chicken
2 sweet brioche buns
4 sliced pickled cucumber
2 leaves, romaine lettuce
2 fried eggs, sunny side up
2 Tbs Maggi sauce
2 Tbs Japanese mayo
1 jar Lee Kum Kee Char Siu sauce
1.5 cup minced or grated ginger, squeezed dry
2 cup canola oil
1Tbs chicken powder
1tsp white pepper ground
1Tbs kosher salt
½ cup scallion sliced 

 Directions:

1. In a mixing bowl mix 5Tbs of char siu sauce with the ground chicken and mix well. Split the ground chicken into two balls. 
2. In a small tray open the burger buns and toast in a toaster oven at 350F until golden brown. Set aside the toasted buns. 
3. In a medium sauté pan or cast-iron pan, heat up three Tbs if neutral oil and smash both chicken patties with the back end of a frying spatula. Season with salt and pepper. Once the chicken is caramelizing on one side, flip it to the other side and cook for another two minutes.  Switch off the stove to let the residual heat cook off the patties. 
4. In a small pot, heat up the 2 cups of canola oil all the way up until the oil is smoking hot. During this time combine the ginger, chicken powder, white pepper, and salt all into one metal bowl. Once the oil is smoking hot, pour it all over the ginger mix. Stir immediately to incorporate all the seasonings. Let that cool down completely before adding the scallions. 
5. In a small bowl, mix the Maggi and mayo together to make the umami mayo. 

Assemble the burger: 

Spread the umami mayo on both sides of the buns. Place a leaf of romaine lettuce on each bottom bun, pickled cucumbers next and then top it with the chicken patties. Brush the patties with a little bit more char siu sauce. Place a fried egg on each patty. Now spoon a spoonful of ginger scallion relish over the fried egg and close up the burger with the top bun and enjoy!