Asian Surf & Turf (sweet & spicy) - Golden Turtle for Chefs
Preparation method - Steak Marinate the steak with hoisin sauce. Vacuum seal the steak without marinade in a bag and cook it to 50°C in a water bath.
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Vacuum bag
- Grill pan
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Skillet
- Wok
- Pot
- Colander
- Immersion blender
- Refrigerator
- Airtight container
- Kitchen scale
- Measuring cup
- Measuring spoon
- Spoon
- Whisk
- Tongs
- Stove
- Plate
- Serving platter
Ingredients
- 400 g Steak
- 250 ml Golden Turtle for Chefs Hoisin Sauce (60305)
- 100 g Surimi
- 30 g Mayonnaise
- 2 g Golden Turtle for Chefs Garlic Puree (Cubes) (60621)
- 3 ml Yuzu Juice
- 50 g Red Onion
- 50 ml Golden Turtle for Chefs Seasoning for Sushi (60601)
- 200 g Peas
- 50 ml Golden Turtle for Chefs Coconut Milk (60553)
- 5 g Golden Turtle for Chefs Garlic in Dices (60658)
- 150 g Pak Choi
- 250 g Golden Turtle for Chefs Fresh Udon Noodles (60115)
- 10 ml Salad dressing (Flying Goose)
- 200 g Prawns
- 100 g Sundried tomatoes
- 20 ml Siracha mayo (Flying Goose)
- 5 g Pine nuts
- 5 g Pomegranate
- Green pea cress
- Salt
- pepper
- Golden Turtle for Chefs Rice oil (60354)
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