Recipe Description
Simple and unassuming, you’d never expect this dish to utilize chillies. Chilli lovers who are looking for an average degree of spiciness should give this recipe a go.
This recipe was first published in Flavours.
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This recipe is best with
Recipe Ingredient
- Ox tongue
- 300ml water
- 160g salt
- 1 ox tongue
- 100 ml beef stock (cold)
- 60 ml lime juice
- 60 ml ponzu
- 10 ml beef stock
- 50 ml garlic juice
- 50 ml ginger juice
- Aubergine crumble
- 2 black aubergine
- 1 L cream
- 500ml soy sauce
- 10 g sea salt
- 433 g pastry flour
- Charred red chilli
- 10 red chillies
- 150 ml cinnamon oil
- Forbidden rice
- 200 g black glutinous rice
- 1.2 l water
- 30 g butter
- Beef broth
- 100 ml beef stock
- 2 red dates
- 2 cloves garlic (smoked)
- 1 spring onion
- 1 bunch coriander
- 1 shitake mushroom
- 1 slice orange peel
- Topping
- 16 shallots
- 1 tbsp butter
- 1 bunch lime leaves
- 1 tbsp butter
- 40 choy sum leaves (blanched)
- 8 egg yolks
Instructions
- Dissolve salt in the water to make brine then vacuum pack it with the tongue and marinade for 8 hours. Remove and vacuum pack with the beef stock. Place the bag in a 72°C water circulator and cook for 12 hours, then remove and slice it into thin strips.
- Combine the remaining ingredients, sieve the mixture and coat the strips of tongue with the dressing.
- Grill the aubergine, blend to a paste then dehydrate it over low heat until it becomes a powder. Set aside.
- In a separate bowl, mix the cream, soy sauce and salt in a bowl and stir with a paddle for about 30 minutes until the liquid separates from the fat and forms a butter. Beat 300g of this butter with 94g of aubergine powder till fluffy, then add the flour and mix using your fingertips. Bake at 180°C for 16 minutes, then crumble the baked dough till it resembles soil.
- Roast the chillies over an open flame till the skin begins to char. Once cooked through, remove from fire, deseed and deskin, leaving only the flesh. Pack into a container with the cinnamon oil. Best used after 2 days.
- Boil the rice with the water like a congee, then stir in the butter.
- Boil all the ingredients together for 30 seconds, then remove from heat.
- Under low heat, roast the shallots with the lime leaves in ½ a tablespoon of butter till cooked. Remove lime leaves. Coat the choy sum leaves with the remaining butter. Cook the eggs in a 62°C water circulator for 1 hour.
- Place rice, ox tongue, aubergine crumble and red chillies in a bowl, then top with the shallots, choy sum and egg. Serve the beef broth in a separate bowl.
To prepare ox tongue:
To make crumble:
To make charred red chillies:
To cook rice:
To make beef broth:
To prepare topping:
To serve:
