Sichuan style pickled vegetables, spiced peanuts and crackers

Victor Liong, one of our young chefs is now co-owner of Lee Ho Fook in Melbourne. His dream of becoming a chef began as a teenager writing recipes on his way to school. He began his apprenticeship at Marque Restaurant, Sydney. Victor says of his involvement in the program, “The recognition was a wonderful pat on the back and a real validation of the skill sets I had.” He kindly provided the recipe below for our website;

Serves 40

  • 3 heads Cauliflower
  • 500g Long red chillies
  • 1kg Fennel- keep fronds
  • 4 bunches dutch carrots, keep fronds/leaves
  • 1 head Celery- keep yellow leaves
  • 2kg Kohlrabi
  • 1 daikon
  • 200g cimi de rape leaves

Chilli oil

  • 200g chilli bean paste
  • 500g vegetable oil
  • 50g chilli flakes
  • 200g lauganman with chicken

Method for the picked vegetables
Bring oil to 200’C and pour over chilli bean paste and dried chillis, allow to cool and strain off solids, mix with lauganma.

Salt and sugar cure vegetables, cut into bite sized pieces (2 parts salt, 1 part sugar). Add red vinegar, sugar, konbu extract, peel and shave kohlrabi and compress in konbu extract and drape over as garnish, with fennel fronds, carrot fronds and rape leaves.

3kg peeled, raw peanuts

Peanuts, blanched and fried, seasoned with spice salt, wonton wrappers also deep fried and seasoned with spice mix

200g Wonton skins

deepfry wonton skins until crisp use as cracker, season with spiced salt

Spice salt

  • 100g Sichuan pepper
  • 50g fennel seeds
  • 50 cumin seeds
  • 90g pink salt
  • 40g sugar
  • 10g chilli flakes
  • 2g MSG

Grind spices and sugar into a fine powder, pulse through salt, add MSG if desired

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