Chef at Work CHEF BONG JUN CHOI Mandarin Oriental Part 2

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Chef at Work CHEF BONG JUN CHOI Mandarin Oriental Part 2

Submitted by on Saturday, 20 February 20109 Comments | [821 views]

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Chef at Work CHEF BONG JUN CHOI Mandarin Oriental Part 2

On the last post of Chef at Work, Chef Bong of Mandarin Oriental Kuala Lumpur had Showed us on how to make chicken and abolone bao and also hand rolled aromatic duck, while in this post Chef Bong will bw showing us on how to create a lovely and refreshing oven baked coconut sea treasure broth with pastry crust. I adored this recipe as the broth prepared by Chef Bong came with a fragrant coconut aroma, it was indeed very smooth and pleasant in taste! just perfect. In addition, Chef Boong will also be sharing his simple red snapper dish with a twist of flavour.

Oven Baked Sea Treasures in Coconut Broth with Pastry Crust

Ingredients

A
150gm Crab meat
150gm Sliced fish maw
100gm Sliced dried scallop
80gm Sliced top shell
3 litre Supreme chicken stock

B (Pastry Crust)
750gm Wheat flour
20gm Salt
150gm Butter
450gm Water

C (Supreme Chicken Stock)
5kg Water
3kg Chicken bone
500gm Chicken feet
50gm Yeok chok herbs
50gm Sar sam herbs
10gm White pepper
1no Onion fried

Method

1. Braise all the ingredient A with chicken stock and thicken with corn starch and 2 tbsp water
2. For Pastry crust : Mix well all the dry ingredients with water and fold dough with butter, turn three times and set a side for 10 minutes in between the turns
3. Chill for 1 hour
4. Roll out the dough 2mm and cut into round shape 2-3cm longer then the coconut diameter
5. Cut off the top of the coconut and add all ingredients A into the coconut and cover it with pastry puff
6. Baked in the oven at 180C for 10mins, reduce the temperature to 160C and continue baking for another 10 minutes

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9 Comments »

uLi said:

Wah, so creative, the first dish just looks like the chicken pie from Dome
uLi´s last blog ..Valentine’s Dinner @MyThai (Jim Thompson)

Reply

- 20 February 2010 at 3:52 pm

wiZsurf said:

We certainly envy your line of work ( and leisure )
must exchange places one day tq ( few hours only lah )

wiZsurf´s last blog ..the Teoh Beng Hock intrique

Reply

- 20 February 2010 at 8:43 pm

NKOTB said:

you cook too?? when will you be cooking for your Penang friends down here??
NKOTB´s last blog ..Chin’s Stylish Chinese Cuisine

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- 20 February 2010 at 10:00 pm

Su-yin said:

This is such an interesting dish! Thanks for sharing the recipe.
Su-yin´s last blog ..Pancake Tuesday!

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- 20 February 2010 at 10:42 pm

thebaDderMan said:

Fantastic occasion, learning from the Grandmaster himself
thebaDderMan´s last blog ..the Teoh Beng Hock intrique

Reply

- 21 February 2010 at 10:14 pm

allie said:

The chef is so creative! Chinese food with western style. : )
allie´s last blog ..A tasty breakfast at Pulau Tikus Market

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- 22 February 2010 at 9:54 am

The Little Teochew said:

I love using fruits in cooking. The use of coconut in the first dish is brilliant. Great pics!
The Little Teochew´s last blog ..David Rocco’s Drunken Pasta (Spaghetti Ubriachi)

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- 22 February 2010 at 2:48 pm

Rosa said: