DBS Masterclass with Chef Yong Bing Ngen
Pan Seared Foie Gras with Watermelon and Organic Greens (serve 3)
3 pieces of Foie Gras, 40g each
Watermelon, 3 round pieces of 2cm height (use cookie cutter)
Seasoning for Foie Gras
40g Garden Greens
1 tbsp of Olive Oil
Pinch of Salt
1 tbsp of Vegetable Cooking Oil
Chef’s Secret Homemade Barbecue Sauce
1. Place garden greens in a small bowl. Add a pinch of salt and olive oil, mix well and set aside.
2. Sprinkle a little Ichimi Togarashi on both sides of the foie gras then coat with potato flour.
3. Heat frying pan with 1 tbsp of vegetable cooking oil over high fire. Place the foie gras onto pan and reduce to low fire. Pan sear for 1 minute on each side. Remove when golden brown.
4. Decorate round palte with the homemade barbecue sauce.
5. Place garden greens in the centre of the plate. Arrange the 3 pieces of watermelons. Place a piece of pan-seared foie gras on top of each watermelon. Serve.
Stewed Boston Lobster Noodles with Ginger and Spring Onion (serves 3)
1 whole Lobster (approx 700g)
10 slices Ginger
1 stalk Spring Onion, sliced
1 Shallots, sliced
200ml Chicken Stock
White Pepper Powder
1. Chop the lobster into half. Wash thoroughly.
2. Scald the e-fu noodles in hot water to soften.
3. Dap potato flour on meat of lobster and fry in high heat (about 250 degrees celcius) for about 40 seconds and remove.
4. Heat wok with oil and fr sliced ginger, spring onion and sliced shallots till frgrant.
5. Add chicken stock and bring to a boil.
6. Add lobster, cover and simmer for 1 minute.
7. Check if lobster is cooked. Remove lobster and keep some sauce aside.
8. Add noodles and oyster sauce, soya sauce and white pepper powder to the remaining sauce and doa quick fry till noodles has absorbed sauce.
9. Plate the noodles.
10. Heat pana dn place lobster and sauce kept aside earlier into the pan and add in a little starch to thicken sauce.
11. Remove and place the lobster on top of the noodles.
12. Garnish with spring onion. Ready to serve.
Do not overcooked the lobster otherwise meat will be too tough. Once you notice that the lobster flesh leaves a little gap from the shell, it means it’s cooked.
|Chef Yong and me|