Easiest Way to Make Appetizing Spring Onion Sambal Hijau Infused Custard

Spring Onion Sambal Hijau Infused Custard.

You can cook Spring Onion Sambal Hijau Infused Custard using 20 ingredients and 7 steps. Here is how you cook it.

Ingredients of Spring Onion Sambal Hijau Infused Custard

1. Prepare of Custard:.
2. You need 5 Stalks of Spring Onions,.
3. Prepare 25 g of Sesame Oil,.
4. Prepare 25 g of Olive Oil,.
5. You need 480 g of Vegetable Stock,.
6. You need 2 of Garlic Crushed,.
7. You need of Ginger Crushed, 1".
8. Prepare of Sambal Hijau, 2 TBSP Adjust To Preference.
9. You need 1 TBSP of White Soy Sauce,.
10. It's 3 of Eggs,.
11. Prepare of Garnish:.
12. It's of Broccoli, 8 Florets.
13. Prepare 13 g of Sake,.
14. It's 19 g of Mirin,.
15. Prepare 4 g of Soy Sauce,.
16. Prepare 3 g of White Soy Sauce,.
17. Prepare 19 g of Water,.
18. You need 9 g of Demerara Sugar,.
19. Prepare of Grapeseed / Peanut / Sunflower / Canola Oil, For Frying.
20. You need 1 Pinch of Dried Lavender,.

Spring Onion Sambal Hijau Infused Custard step by step

1. Prepare the custard. Coarsely slice the spring onions, separating the green and white-pulp parts. In a skillet over low heat, add sesame and olive oil. Add in the white-pulp parts of the spring onions. Poach for about 2 to 3 mins. Add in the vegetable stock, crushed garlic, ginger and the green parts of the spring onions. Stir to combine well. Bring it up to a slow simmer..
2. Simmer for about 2 to 3 mins. Drain thru a fine sieve over a large bowl. Discard all residue. Mix in Sambal Hijau and white soy sauce. Set aside to cool down for about 5 mins. Prepare a steamer at medium heat. Crack eggs into a pitcher. While whisking the stock mixture, slowly and gradually add in the eggs, 1 at a time..
3. Once everything is fully incorporated, pass the custard thru a sieve over serving bowls. I managed to get 4 bowls of custard. Discard any residue. *Do not be tempted to press the residue to extract more liquid as you want the custard to be silky smooth.* Tap the bowls on the counter top to remove any air bubbles. Cover the bowls loosely with cling film. Steam for 6 mins. Remove from heat and remove the cling film. Set aside to cool down and to firm up a bit..
4. Prepare the garnishes. Trim broccoli florets with a pair of scissors. Thinly slice the stems as well. In a sauce pot over low heat, add in sake, mirin, soy sauce, white soy sauce, water and sugar. Swirl to dissolve the sugar. Add in the stems. Poach for 2 to 3 mins..
5. Remove from heat and set aside. In a skillet over medium heat, add 1 inch of oil. *To check if the oil is ready, insert a wooden chopstick. If bubbles are bubbling around the chopstick, the oil is ready for frying.* Transfer the trimmed florets onto a sieve. Gently lay the sieve into the oil. Fry until crispy for about 45 seconds. Remove from heat and transfer onto a plate lined with kitchen paper..
6. Plate. Drizzle some of the sake poaching liquid over the custard. Scatter the fried broccoli florets over the top, followed by the poached stems. Lastly, sprinkle some lavender over the top. Serve immediately..
7. For the detailed recipe video: https://www.instagram.com/tv/CPgB1x9FzNH/.