May 29, 20213 min read

Spring Onion Sambal Hijau Infused Custard

Updated: Nov 3

This recipe is featured in my ECookbook:

This is the last recipe of this project and do I save the best for the last? Yes! This is probably the best dish I have made this 2021 (so far). Probably. I was brainstorming for ideas for this collaboration and a question kept popping inside my head, can I make a dessert with a spicy tangy pesto-like sambal hijau?

Then I saw David Kinch's Green Garlic Infused Custard appeared on YouTube and everything is history.

I adjusted and simplified his recipe quite a bit, cos you know... Anyway, the dish is broken down into 2 elements: the custard and the garnishes. Making the custard is quite straightforward.

As for the garnishes, the broccoli is dissected into 2 parts: the trimmed florets and the stems. What David Kinch did was fry the trimmed florets and poached the stems. By doing so, he created 2 different textures and flavors, while still retaining the broccoli fragrance.

Genius, isn't he? It takes some effort, but in the end, it is all worthwhile. That silky smooth warm custard with layers of flavors and aftertaste with 3 different textures. Light, elegant, savory and a spicy aftertaste, do I need to say more?

Ingredients:

Inspired by David Kinch

(Serve 4)

Custard:
Spring Onions, 5 Stalks
Sesame Oil, 25g
Olive Oil, 25g
Vegetable Stock Homemade, 480g
Garlic Crushed, 2
Ginger Crushed, 1"
Sambal Hijau Homemade, 2 TBSP Adjust To Preference
White Soy Sauce, 1 TBSP
Eggs, 3
Garnish:
Broccoli, 8 Florets
Sake, 13g
Mirin, 19g
Soy Sauce, 4g
White Soy Sauce, 3g
Water, 19g
Demerara Sugar, 9g
Grapeseed / Peanut / Sunflower / Canola Oil, For Frying
Dried Lavender, A Pinch

Equipment:

Cast Iron Skillet / Pan
Steamer
Sauce Pot

Directions:

Please visit my "How To Make Vegetable Stock" for the recipe.
Please visit my "How To Make Sambal Hijau" for the recipe.
Prepare the custard.
Coarsely slice the spring onions, separating the green and white-pulp parts.
In a skillet over low heat, add sesame and olive oil.
Add in the white-pulp parts of the spring onions.
Poach for about 2 to 3 mins.
Add in the vegetable stock, crushed garlic, ginger and the green parts of the spring onions.
Stir to combine well.
Bring it up to a slow simmer.
Simmer for about 2 to 3 mins.
Drain thru a fine sieve over a large bowl. Discard all residue.
Mix in sambal hijau and white soy sauce.
Set aside to cool down for about 5 mins.
Prepare a steamer at medium heat.
Crack eggs into a pitcher.
While whisking the stock mixture, slowly and gradually add in the eggs, 1 at a time.
Once everything is fully incorporated, pass the custard thru a sieve over serving bowls. I managed to get 4 bowls of custard. Discard any residue.
*Do not be tempted to press the residue to extract more liquid as you want the custard to be silky smooth.*
Tap the bowls on the counter top to remove any air bubbles.
Cover the bowls loosely with cling film.
Steam for 6 mins.
Remove from heat and remove the cling film.
Set aside to cool down and to firm up a bit.
Prepare the garnishes.
Trim broccoli florets with a pair of scissors.
Thinly slice the stems as well.
In a sauce pot over low heat, add in sake, mirin, soy sauce, white soy sauce, water and sugar.
Swirl to dissolve the sugar.
Add in the stems.
Poach for 2 to 3 mins.
Remove from heat and set aside.
In a skillet over medium heat, add 1 inch of oil.
*To check if the oil is ready, insert a wooden chopstick. If bubbles are bubbling around the chopstick, the oil is ready for frying.*
Transfer the trimmed florets onto a sieve.
Gently lay the sieve into the oil.
Fry until crispy for about 45 seconds.
Remove from heat and transfer onto a plate lined with kitchen paper.
Plate.
Drizzle some of the sake poaching liquid over the custard.
Scatter the fried broccoli florets over the top, followed by the poached stems.
Lastly, sprinkle some lavender over the top.
Serve immediately.