1 qt doufu ru ricotta whey*
8 garlic chives
2 cloves garlic
1 cupgrapeseed oil
1 piece red doufu ru
1 century egg
1tbsp soy sauce
1tbs brown sugar
1 cup of popcorn
Handful scallion greens
Extra virgin olive oil
Note | At Fung Tu, we make doufu ru ricotta and save the whey. A substitution would be to ask your local cheese monger for their ricotta whey.
Peel the celtuce.Poach, submerged in whey until just cooked through. Allow to cool.Slice into “horse ears” which are approximately¼ inch thick ovals.
Garlic chive oil
Infuse oil with ginger and garlic at 200F for 1hr.Remove aromatics, increase temp to 350F.Pour over sliced scallion garlic chives and allow to set.
Red doufu ru chips
Drain the curd and pass through tamis.Spread in thin layer on parchment and then dehydrate completely. When this is complete, flake the curd into ‘chips’.
Separate the whites from the yolks.Mince the whites and mash the yolk then combine the two. Season with soy and sesame.
Sweat ginger, garlic, scallion greens in Extra Virgin Olive Oil in a small pot.Add thehandful of popcorn to the pot and then add 1tbsof brown sugar.Cover with water and simmer until the popcorn is totally soft.Puree in a blender and pass through a tamis. Allow to cool.
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