DIY Xmas: Beef tripe salad with beans and roasted tomatoes
By Rebecca Lynne Tan, Eunice Quek
The Straits Times
Tuesday, Dec 17, 2013
Christmas is a week away and if you are starting to fret about what to cook for your dinner party, stop.
Six Singaporean chefs from five restaurants have put together festive recipes for home cooks including appetisers, main courses and a dessert.
They have come up with a total of seven recipes that can each serve eight people.
Bryan Chia and Petrina Loh, both 31, chef-owners of Morsels, a sharing plates restaurant in Mayo Street off Jalan Besar, whip up a recipe for a warm beef tripe and cannellini bean salad with roasted Roma tomatoes.
They also share a recipe for a roast lamb shoulder with glutinous rice stuffing - a slightly Asian take on traditional versions of stuffing, which usually feature bread.
Joseph Yeo, 31, chef and co-owner of SPR MRKT, a bistro in McCallum Street, offers a festive version of his bistro's grilled corn soup that includes crispy polenta cubes and chunks of turkey ham.
For a decadent spin on Yuletide fare, chef-owner Bjorn Shen, 31, of Artichoke at Sculpture Square, dishes up a chicken double down burger with a honey butter glazed grilled ham.
It is a slice of ham wedged between two chicken breasts, which form the "bun" for the burger - there is no bread here.
He secures the burger with a candy cane instead of a toothpick, which imparts a hint of peppermint to the patty.
Meanwhile, Matthew Mok, 38, of private dining restaurant The Rabbit Stash in Alexandra Road, pays homage to his roots with a Peranakan-style pumpkin curry that includes a spicy rempah and coconut cream drizzled over the dish.
For dessert, let your guests help themselves to frozen berries, hot white chocolate sauce and a crunchy crumble, or plate it for them if you prefer.
The dessert is by pasty chef and owner of Patisserie G, Gwen Lim, 40. It is inspired by a dessert she had at The Ivy in London, during her university days in the late 1990s.
The best part about some of these chefs' recipes is that they offer ways to use up leftovers.
Chop up ham and turkey and shuck yesterday's grilled corn to make chef Yeo's grilled corn soup.
And in place of chicken breasts for chef Shen's chicken double down burger, use turkey.
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- 1 cup cannellini beans
- 2 cups water
- 1kg honeycomb beef tripe, trimmed of excess fat, cleaned and soaked
- 1kg Roma tomatoes, stems removed and halved
- 2 sprigs of fresh oregano, leaves picked
- 3 Tbs canola oil
- 1 1/4 tsp kosher salt
- Black pepper to taste
- 3 cups of dashi
- For court bouillon (liquid in which the tripe is cooked)
- 2 litres water
- 1/4 cup Japanese rice vinegar
- 80 to 100g carrot (about half a carrot), cut into chunks
- 125g yellow onion (about half a yellow onion), cut to same size as carrots
- 40g galangal, peeled, smashed and cut into slices
- 100g lemongrass, stems smashed
- 5 dried bay leaves
- 2 Tbs kosher salt
- 1 tsp black peppercorns
- For the tripe marinade
- Flavoured oil:
- 3/4 cup canola or grapeseed oil
- 40g galangal, peeled, smashed and sliced
- 30g lemongrass stems, smashed and sliced thinly
- 3 cloves garlic, peeled and smashed
- 20g anchovies in oil, drained (about six anchovies)
- 1/2 cup ponzu sauce
- 1/4 cup lemon juice
- 1/8 tsp pimenton (smoked paprika, from gourmet shops)
- Kosher salt to taste
- Black pepper to taste
- For garnishing
- 20g lemon balm, spines removed from the leaves, rolled up and slice thinly crosswise
- 10g Tarragon, leaves picked
- 25g spring onion, chopped finely
- Zest of one lemon
- Half a Spanish onion, peeled and sliced thinly into half-rings
- 1. Soak the cannellini beans in 2 cups of water overnight. Alternatively, you can use canned cannellini beans.
- 2. Clean tripe of all fat and soak for 15 minutes in cold water.
- 3. Meanwhile, prepare the court bouil- lon. In a pot, bring the water and other ingredients to a boil on high heat.
- 4. Add tripe and boil on high heat for 15 minutes. Remove any impurities that float to the top.
- 5. Add in the vinegar, and lower the heat to medium. Cook the tripe for 2 1/2 to 3 hours. Use a bamboo skewer to test if the tripe is cooked - the skewer should go through it easily. The tripe should be soft but not fork tender.
- 6. While the tripe is cooking, prepare the marinade. In a bowl, mix all the ingredients for the marinade together and set aside.
- 7. When the tripe is cooked, remove and leave to cool on a tray. Drain. Slice into strips then transfer it to a pot and set aside.
- 8. Pour the marinade over the tripe. Mix well and leave to marinate for an hour.
- 9. Meanwhile, prepare the cannellini beans. Drain the beans. Place beans and dashi in a pot and bring to a boil.
- 10. Lower the heat to medium and cook for about 1 to 11/2 hours until the beans are cooked.
- They should still have some bite to them and not taste raw. Add 1 tsp salt in the last five minutes of cooking, just before the beans are done.
- 11. To roast the tomatoes, preheat oven to 180 deg C. In a large bowl, mix the halved tomatoes with oregano, oil and the remaining 1/4 tsp of salt. Place the tomatoes on a tray and roast for about 20 to 25 minutes, until they have caramelised. Remove from oven and set aside.
- 1. Warm up marinated tripe together with cooked beans in pot. Pour into a bowl and remove galangal slices.
- 2. Mix the tripe and beans with the garnishing. Save some lemon balm and tarragon to sprinkle on the dish later.
- 3. Lay roasted tomatoes onto a plate and spoon the tripe and beans over the tomatoes. Garnish with remaining lemon balm and tarragon.
- Serves eight.