VOL.03 Hong Kong – Tomato & Egg
Inspired by the beloved Chinese classic, stir-fried tomato and egg. We reimagine that warmth and comfort in the form of a refreshing salad, staying true to our philosophy of transforming a hot dish into something unexpected. By playing with different textures of tomato and egg, and layering in a distinctly Asian interpretation of hollandaise, we create a dish that feels both familiar and surprising.
Photos
This recipe has 5 section
Section 1: TOMATO "HOLLANDAISE"
Ingredients
Sun-dried tomato – 50 g
Butter – 175 g
Egg yolk – 120 g
Tomato paste (from tomato oil) – 20 g
Water – 50 g
Sugar – 5 g
Salt – 4 g
Tomato oil – 20 g
Vinegar – 6 g
How to
Place all ingredients except vinegar into a vacuum bag.
Sous vide at 68 °C for 30–35 minutes.
Remove from the bag, add vinegar, and blend until smooth.
Transfer the mixture into a siphon and charge with 1 cartridge.
Section 2: TOMATO OIL
Ingredients
Tomato paste – 100 g
Basil stalk – 10 g
Neutral oil – 200 g
Salt – 2 g
How to
- Put all into a container
- Cover with foil
- Bake at 75 °C for 120 minutes
Section 3: TOMATO CONFIT
Ingredients
Tomato – 1 g
Oil – 15 %
How to
Vacuum tomato with oil (15% of tomato weight).
Sous vide at 60 °C for 60 minutes.
Section 4: TOMATO & GINGER JUICE
Ingredients
Anna tomato – 100 g
Ginger – 5 g
Xanthan gum – 0.2 %
How to
Blend tomato with ginger and leave to drain overnight in a cheesecloth
Blend clarified liquid with 0.2% xanthan gum
Section 5: EGG FLOSS
Ingredients
Egg – 2 pcs
Egg yolk – 1 pc
Salt – (amount not specified, listed as “kg”)
Vinegar – 3 kg
How to
Blend all together.
Strain the mixture.
Deep-fry while pouring it in slowly.
About our contributor
Chris Fong
Founder & Chef from Singapore with roots in Hong Kong, Chef Chris Fong is enthusiastic about Eastern Asian Culture. Moreover, he spent his childhood in Malaysia, Singapore and Hong Kong. Growing up in a diverse cultural background, he aims to break the boundaries and connect different cultures using food.