Best Conch Tempura Roll With Dirty Fried Rice And Goat Pepper Aioli Recipes

Fish and Chips with Chinese Black Vinegar Aioli image

Provided by Ming Tsai

Time 25m

Yield 4 servings

Number Of Ingredients 19

Canola oil, for frying
1 large taro, peeled, julienned (French fries), soaking in ice water
2 sweet potatoes, peeled, julienned (French fries), soaking in ice water
2 large baking potatoes, like russets, julienned (French fries), soaking in ice water
2 cups rice flour
1/2 teaspoon ground white pepper
1 teaspoon sesame seed oil
2 tablespoons white sesame seeds
2 bottles very cold English Bitter
2 pounds cod fillet, cut into long 2-3 ounce pieces
Fleur de sel, for seasoning
2 egg yolks*
1/2 tablespoon minced garlic
2 cups canola oil
1/4 cup Chinese vinegar
1/4 cup balsamic vinegar
Salt and black pepper, to taste
1/4 cup chopped chives, save a little for garnish
Seasoned salt (3 parts salt, 1 part ground toasted cumin, 1 part ground toasted coriander, 1/2 part ground Thai bird chiles)

Steps:

Prepare a fryer or large stock pot filled 1/3 with oil at 375 degrees. First, blanch the taro, sweet potatoes and potatoes in the fryer for about 6 minutes until they are soft and slightly tan. Drain on paper towels and set aside. In a mixing bowl, whisk together the flour, white pepper, oil and sesame seeds. Slowly add the beer while whisking. The batter should resemble pancake batter. Dip each piece of fish in the batter and gently drop in the fryer. Fry until golden brown, about 4 to 5 minutes. Take out with spider or tongs and drain on paper towels. Immediately season with fleur de sel. Turn fryer up to 450 degrees and fry the fish a second time, until golden brown, about 3 to 4 minutes. Drain on paper towels and season with seasoned salt.
In a food processor, add the yolks and garlic and puree at high speed. Slowly drizzle in the oil until in comes together (emulsifies). Then add the oil a little quicker until you have a thick mayonnaise. Add the 2 vinegars and season. The aioli will be much lighter and thinner once the vinegars are added. Fold in the chives.
Plating: Using an Asian newspaper lined with parchment, roll a large cone and fill with fries. Top off with fish and serve the aioli on the side in a small decorative dish. Garnish with chives.
Beverage: Very cold English Bitter

Mongolian Beef Sandwiches with Black Bean Aioli image

Provided by Ming Tsai

Categories main-dish

Time 54m

Yield 4 servings

Number Of Ingredients 24

1 1/2 pounds flank steak, sliced against the grain
1/2 cup canola oil
1 tablespoon sesame oil
1/2 cup thin soy sauce
1/2 cup Shaoxing or red wine
2 tablespoons minced garlic
1/2 cup chopped scallions
1/2 tablespoon coarsely ground black pepper
Canola oil
2 red onions, sliced thinly
2 serranos, minced
1 head white cabbage, halved, 1 half reserved for another use, the other, shredded
1 red bell peppers, julienned
1 green bell peppers, julienned
2 carrots, thinly sliced
4 pita bread, toasted, grilled or heated in the oven
Black Bean Aioli, as an accompaniment, recipe follows
3 tablespoons minced garlic
1 tablespoon minced fermented black beans
1 tablespoon minced ginger
2 tablespoons rice wine vinegar
2 egg yolks*
2 cups canola oil
Salt and black pepper

Steps:

Marinate steak in a bowl with oils, soy sauce, wine, garlic, scallions, and black pepper. Let stand at least 4 hours refrigerated. Drain beef. In a hot wok, coat with oil and stir-fry onions and serranos. Add beef slices and cook until rare. Add vegetables. Check for seasoning. Serve with pita bread and Black Bean Aioli. Suggested drink: Singha Beer
Saute garlic, beans, and ginger until soft. Deglaze with vinegar and reduce by 80 percent. Let cool completely. In a food processor, add mixture with yolks. With the machine running, drizzle in oil, slowly at first until it emulsifies, then more quickly. Check for seasoning. Store in the refrigerator.

Grilled Stuffed Calamari 'Sushi' with Black Bean Aioli image

Provided by Ming Tsai

Categories appetizer

Time 55m

Yield 30 pieces each

Number Of Ingredients 18

1 red bell pepper fine diced
2 each lapchong, fine diced (may substitute with sausage)
2 cups cooked sushi rice
1/4 cup chopped scallions
1/4 cup chopped cilantro
1 tablespoon oyster sauce
12 each medium sized squid tubes
Salt, to taste
1 tablespoon chile powder (Korean or ancho)
Canola oil to cook
2 tablespoons minced garlic
2 each serrano chiles, minced
1 tablespoon rinsed, minced fermented black beans
1 tablespoon minced ginger
2 tablespoons rice wine vinegar
2 egg yolks
1 cup canola oil
Salt and black pepper to taste

Steps:

Pre-heat a grill very hot. In a skillet coat lightly with oil and on high heat, saute the pepper and lapchong until soft, about 4 minutes. Fold in rice and add the scallions, cilantro and oyster sauce. Season and check. Stuff the squid tubes using a pastry bag or plastic bag with the tip cut off. Oil the grill and season the tubes with salt and chile. Mark the tubes, and roll them around so that all sides cook evenly, about 5 minutes total. Be careful not to overcook the squid as it will get tough. Let rest 1 minute then slice into one inch pieces, like sushi.
Saute garlic, chiles, black beans and ginger until soft. Deglaze with vinegar and reduce by 80%. Let cool completely. In a food processor, add mixture with yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies, then more quickly. Check for seasoning. Store in refrigerator.
PLATING Fill a small dish with the aioli and arrange the 'sushi' around the dish.