Tasting Kitchen
Welcome to Tasting Kitchen. Season’s Greetings – or should I say Seasonings Greetings! This holiday TK issue is full of spices and flavorings. We talk to four talented and ambitious chefs about the flavor profile – or Flavor DNA – of dishes from India, Sichuan, Vietnam and the Isaan region of Thailand. Think cardamom, black salt and saffron, red peppercorns, red chilies and green chilies, dill, Kaffir lime, lemongrass, coriander, galangal and turmeric. We take a look at spices in history, and how even back in the Middle Ages savvy marketers knew the value of a good story. Spice merchants claimed that birds used cinnamon sticks to make giant nests in the cliffs above beaches in India, which “cinnamon hunters” then plotted to obtain. Today India is still associated with the world’s best spices. In this issue, for our first Tasting Destinations feature, TK’s Director of Photography David Hartung and Senior Writer Lucy Morgan traveled to Old Delhi to visit the world’s largest spice market and to New Delhi to visit one of the world’s top restaurants for modern Indian cuisine. One of our featured wines is the peppery Austrian Grüner Veltliner. We also talk to a New Zealand Wine Master about what makes great wine great, and to a leading French Champagne Chef de Cave about the value of patience and restraint. There are also some crabs running loose in the issue. A master chef in Macau shares his recipe for Quinoa Lobster Salad while five more from Hong Kong and Singapore share their favorite crab dishes and culinary musings. Happy Holidays,
Welcome to Tasting Kitchen.
Season’s Greetings – or should I say
Seasonings Greetings!
This holiday TK issue is full of spices and
flavorings.
We talk to four talented and ambitious
chefs about the flavor profile – or Flavor DNA
– of dishes from India, Sichuan, Vietnam and
the Isaan region of Thailand. Think cardamom,
black salt and saffron, red peppercorns, red
chilies and green chilies, dill, Kaffir lime,
lemongrass, coriander, galangal and turmeric.
We take a look at spices in history, and
how even back in the Middle Ages savvy marketers knew the value of a good story.
Spice merchants claimed that birds used cinnamon sticks to make giant nests in the
cliffs above beaches in India, which “cinnamon hunters” then plotted to obtain.
Today India is still associated with the world’s best spices. In this issue, for
our first Tasting Destinations feature, TK’s Director of Photography David Hartung
and Senior Writer Lucy Morgan traveled to Old Delhi to visit the world’s largest
spice market and to New Delhi to visit one of the world’s top restaurants for modern
Indian cuisine.
One of our featured wines is the peppery Austrian Grüner Veltliner. We also
talk to a New Zealand Wine Master about what makes great wine great, and to a
leading French Champagne Chef de Cave about the value of patience and restraint.
There are also some crabs running loose in the issue. A master chef in Macau
shares his recipe for Quinoa Lobster Salad while five more from Hong Kong and
Singapore share their favorite crab dishes and culinary musings.
Happy Holidays,
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Quinoa Lobster Salad with Fresh Lychee<br />
and Orange Vinaigrette<br />
QUINOA<br />
50 grams Quinoa grain<br />
20 grams shallots<br />
20 grams French chives<br />
5 pcs of Corinth raisins<br />
1 leaf of basil<br />
1 fresh lychee<br />
½ orange<br />
salt/pepper<br />
LOBSTER<br />
2 liters water<br />
1 tbls sea salt<br />
30 grams carrot<br />
30 grams celery<br />
30 grams onion<br />
30 grams leek<br />
1 bay leaf<br />
½ tbls black pepper<br />
ORANGE<br />
VINAIGRETTE<br />
200 grams fresh orange juice<br />
1 tbls extra virgin olive oil<br />
salt/pepper<br />
GARNISH<br />
1 romaine leaf<br />
mixed edible flowers<br />
1 fresh lychee<br />
1 orange<br />
olive oil<br />
Quinoa: Cover the quinoa with three times that amount of<br />
water. Add salt and cook over low heat until the water is<br />
absorbed. Place in a bowl to cool down in the fridge, then<br />
add the lemon juice, olive oil, chopped shallots and French<br />
chives, the Corinth raisins, chopped basil, orange zest, and<br />
salt and pepper.<br />
Lobster: Heat the water to boiling in a pot with the sea<br />
salt and the vegetables. Add the lobster and cook for five<br />
minutes. Remove the claws and cook them for another<br />
minute. Transfer to ice water to stop the cooking process<br />
and to cool the flesh down. Break the shells and remove<br />
the lobster, cut it in nice pieces and season it with olive<br />
oil, fleur de sel, pepper, and orange zest.<br />
Orange Vinaigrette: Reduce the orange juice with some<br />
orange skin to 3⁄4, cool down and whisk with olive oil,<br />
salt, and pepper.<br />
Finishing: In an 8-cm diameter ring place the quinoa<br />
salad and arrange the lobster nicely on top. Add the<br />
halved lychee, the orange, and the romaine leaf. Decorate<br />
with the edible flowers, some fresh baby cress and finish<br />
with the orange vinaigrette around the plate.<br />
Bon appétit!<br />
藜 麦 龙 虾 沙 拉 佐 新 鲜 荔 枝 及 香 橙 油 醋 汁<br />
藜 麦 沙 拉<br />
50 克 藜 麦<br />
20 克 珠 葱<br />
20 克 法 国 香 葱<br />
5 粒 科 林 斯 葡 萄 干<br />
1 枝 罗 勒<br />
1 颗 新 鲜 荔 枝<br />
½ 个 柳 橙<br />
盐 / 胡 椒<br />
龙 虾<br />
2 升 水<br />
1 大 匙 海 盐<br />
30 克 胡 萝 卜<br />
30 克 芹 菜<br />
30 克 洋 葱<br />
30 克 韭 葱<br />
1 片 月 桂 叶<br />
½ 大 匙 黑 胡 椒<br />
香 橙 油 醋 汁<br />
200 克 新 鲜 柳 橙 汁<br />
1 大 匙 特 级 初 榨 橄 榄 油<br />
盐 / 胡 椒<br />
装 饰<br />
1 片 罗 蔓 生 菜 叶<br />
各 种 食 用 花 卉<br />
1 颗 新 鲜 荔 枝<br />
1 个 柳 橙<br />
橄 榄 油<br />
藜 麦 : 把 藜 麦 放 入 三 倍 的 水 中 , 加 入<br />
盐 , 以 小 火 煮 至 水 被 吸 收 。 将 藜 麦 放 入<br />
碗 里 , 置 于 冰 箱 中 放 凉 , 再 加 入 柠 檬<br />
汁 、 橄 榄 油 、 切 碎 的 珠 葱 和 法 国 香 葱 、<br />
科 林 斯 葡 萄 干 、 切 碎 的 罗 勒 、 橙 皮 、 盐<br />
和 胡 椒 。<br />
龙 虾 : 在 水 中 加 入 海 盐 及 蔬 菜 , 锅 中 煮<br />
沸 。 加 入 龙 虾 煮 五 分 钟 , 虾 螯 单 独 再 煮<br />
一 分 钟 。 放 入 冰 水 以 冰 镇 并 冷 却 虾 肉 。<br />
剥 壳 取 出 虾 肉 , 切 细 片 , 以 橄 榄 油 、 盐<br />
之 花 、 胡 椒 、 橙 皮 调 味 。<br />
香 橙 油 醋 汁 : 柳 橙 汁 加 入 一 些 橙 皮 , 加<br />
热 浓 缩 至 3/4, 放 凉 后 拌 入 橄 榄 油 、 盐 和<br />
胡 椒 。<br />
盛 盘 : 将 藜 麦 沙 拉 排 成 直 径 八 公 分 的<br />
环 , 上 面 整 齐 铺 排 龙 虾 。 加 入 切 半 的 荔<br />
枝 、 柳 橙 、 萝 蔓 生 菜 。 装 饰 食 用 花 卉 、<br />
一 些 新 鲜 的 水 芹 婴 , 最 后 浇 上 一 圈 香 橙<br />
油 醋 汁 。<br />
请 慢 用 !<br />
Chef de Cuisine Elie Khalife<br />
148<br />
| TK | flavor dna
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