In this video Chef Tong of HKK shows us how to make his Quail Egg and Beef Tongue dish from their summer menu, taking inspiration from Chinese tradition.
200g beef Tongue (central part of beef tongue for eating)
6 quail Egg
2 pics (L 11cm) cinnamon stick
1g baby coriander
1g apple blossom cress
2g toasted white sesame seed
10g white sugar
Mayonnaise Cinnamon sauce
6g fresh lemon juice
1g cinnamon powder
Beef tongue sauce
200g Ebara Yakiniku
20g diced spring onion
10g diced coriander
10g diced fresh garlic
Quail Egg master stock
4g star anise
4g cinnamon stick
2 bay leaf
1g dry orange skin
8g sichuan pepper
2g white pepper corn
25g fresh ginger
Prepare Quail Egg master stock：
boiled all ingredient for 30mins and cooling down then ready to use
To prepare the quail egg master stock, boil all the stock ingredients for 30 mins, then leave to cool.
Boil the quail eggs for 2.5 mins, then place them in ice water until cool enough to peal off the shells.
Marinade the eggs in the stock for 2 hours
Sous vide the beef tongue at 70oC for 4 hours. Cut the tongue into small strips.
Marinate the beef tongue in the tongue sauce for 30 mins.
Pan-fry the beef tongue in oil. Drain, and then stir-fry the tongue in the sauce.
Cut the quail eggs in half and sprinkle with sugar.
Caramelise the sugar with a blowtorch.
Plate the dish up with a decorative cinnamon stick.
Garnish the dish with mayonnaise, cinnamon sauce, baby coriander & apple blossom.