Sam Leong’s “Spiced Up” Recipes

(Three time Heinz Ethnic “Chef of the Year Award” winner and Director of Kitchens for the Tung Lok Ltd. Restaurant Group) Rock and Roll Salad Chef’s Note: This recipe was named after the way in which the salad is rocked in the jar! Yield: 1 portion Ingredients -The Salad Mixed salad (rocket, lettuce, daikon sprouts, enoki mushroom, red cabbage, strawberries, Japanese cucumber and tomatoes – 150 g, sliced Ingredients – The Dressing Lemon juice - 20 ml Mayonnaise - 30 g Salt - 1 tsp Sugar - 1tsp Tabasco sauce - 1 tsp Olive oil - 160 ml Ingredients – The Garnish Roasted almonds Roasted cashew nuts Pine nuts Directions Prepare dressing. Mix lemon juice together with mayonnaise, salt, sugar and Tabasco sauce in a blender then pour in olive oil slowly to mix Combine mixed salad with dressing in a jar. Shake well to mix. Arrange salad greens on a plate and garnish with almonds, cashew nuts and pine nuts.  Steamed Lobster with Home Made Pickle Chilli in Saffron Chicken Consomme Yield: 1 portion Ingredients Spiny Lobster - 1, about 500 g Pickle Red Chilli Red chillies - 40 g, minced White vinegar - 20 ml Salt - 1 Tbsp Water - 40 ml Chinese cooking wine (hua tiao) 1 Tbsp Ground white pepper - a dash Ingredients – The Seasoning Saffron chicken consommé Water - 2 litres Chicken - 1 kg Lean pork- 500 g Chinese (yunnan ham)- 300 g Saffron strands - ? tsp Ingredients – The Garnish Fried minced garlic Directions - Saffron Chicken Consommé 1. Bring water to the boil water and add chicken, lean pork and ham. Simmer over low heat for 8 hours or until about 1 litre of stock is left in the pot 2. Stir saffron strands until consommé changes to a yellow colour. Strain stock and discard ingredients 3. Seal minced red chillies, vinegar, 1 Tbsp salt and water in a plastic container and leave at room temperature for 1 week. This will remove the spiciness of the chillies 4. Heat pickle red chilli mixture in a wok together with chicken consommé and Chinese cooking wine. Season with pepper 5. Arrange lobster on a serving plate and pour pickle red chilli mixture over and bring to steamed for 6 minute till lobster is cook 6. Garnish with fried minced garlic  Baked Cod Marinated with Superior Light Soy Sauce and Honey Yield: 1 portion Ingredients Cod fish fillet - 100 g Ingredients – The Seasoning For the MARINADE Light soy sauce - 5 tsp Water - 4 tsp Dark soy sauce - 2 tsp Sugar - 1 tsp Maggi seasoning - 1 tsp For the EGG WHITE SAUCE Cooking oil - ? tsp Chicken consommé- 40 ml Salt - ? tsp Ground white pepper- a dash Corn flour (cornstarch)- ? tsp mixed with 1 tsp water For the Garnish Egg white- ? Directions 1. Combine marinate ingredients. Place cod in to marinate for 15 minutes then transfer cod to a baking tray. Bake cod in an oven at 150”C for 10 minutes. Reduce to 100”C then bake for another 10 minutes 2. Prepare egg white garnish. Heat oil in a wok. Add chicken consommé, salt and pepper then thicken with corn flour mixture. Stir in egg white until cooked 3. Serve cod with egg white garnish For media queries and more information on Sam Leong, as well as Tung Lok Restaurant Group, please contact: TUNG LOK RESTAURANTS (2000) LTD Carolyn Tan Director of Marketing Tel: (65) 6370 1313 Fax: (65) 6272 7120 Email: carolyntan@tunglok.com www.tunglok.com A Wok Through Time, published by Times Edition (Marshall Cavendish) ISBN: 9812328548, is available in hardcover in all major bookstores as well as Amazon.com. Additional Sources: http://www.asiacuisine.com http://www.sun2surf.com/ Photoes courtesy of Tong Lok Group Book Jacket photo courtesy of Marshall Cavendish Publishing