It has been a long long time since I blogged properly, I had to look through some of my older posts because I can’t even remember the format of which I blog in. To those who still read this, I haven’t been dining out in Singapore all that much, but I have been cooking very actively. I spent about 3 months as a stagiare at Guy Savoy in Singapore(only on the weekends), although I wasn’t very involved with the actual cooking of the food, the pace was intense and I learnt a lot of techniques and skills that I am able to bring back into my home cooking. If you want to keep up to date with what I am doing, it is best to follow my on my instagram: Lennardy
Today I’ll be talking about a dish that I came up with. This is a modernist take on Tang yuan, a traditional chinese dessert usually eaten on certain festivals. A peanut/sesame/red bean paste is trapped in a sticky skin made with glutinous rice flour, it has a consistency similar to that of mochi. I personally find the skin to be the least enjoyable part of the dish because it is very heavy and starchy.
The soup it is served in varies, some serve in a sweetened soup with ginger, some serve in a sweetened soup with pandan, my family serves it with a canned peanut soup. I wanted to recreate this flavor without the chewy/starchy element.
I took the same peanut soup from the tang yuan I am familiar with, added some glutinous rice flour and cooked that down. Then dehydrated it and fried it into a crisp. For the Tang yuan, I reverse-spherified and intense black sesame liquid, before finishing the dish with a sprinkle of toasted sesame seeds.
Lennardy 