Char siu and scallop cheung fun mille-feuille

Ingredients

Fresh Meat

  • 500g of iberico pluma

Store Cupboard

  • 5 tbsp of caster sugar
  • 1/2 tsp bicarbonate of soda
  • 2 tsp cornflour
  • 1 tsp garlic powder
  • 1/2 tsp red food colouring
  • sea salt
  • 300g of rice flour
  • 37g of wheat starch flour
  • 37g of potato starch
  • 37g of cornflour
  • 1 sheet of feuille de brick pastry
  • 100g of caster sugar
  • 50g of honey
  • 7.5g of oyster sauce
  • 5ml of dark soy sauce
  • 3 tbsp of soy sauce
  • 2 tbsp of caster sugar

Cooking Sauces

  • 1 tbsp of light soy sauce

Speciality Ingredients

  • 2 tbsp of Chu Hou sauce
  • 206g of water chestnut flour
  • 50g of maltose
  • 2 tbsp of red rice vinegar
  • 1 tbsp of fermented chilli bean paste
  • 1 tbsp of wasabi tobiko

Beverages

  • 5 tbsp of water
  • 2 tsp rosé wine
  • 750ml of iced water
  • 250ml of water
  • 2 tbsp of water

Oils & Vinegars

  • 2 tsp vegetable oil
  • 1 tsp vegetable oil
  • 3 tbsp of chilli oil
  • 2 tsp sesame oil

Spices & Dried Herbs

  • 1 tsp ground star anise
  • freshly ground black pepper

Fish & Shellfish

  • 4 scallops, ideally hand-dived from the Isle of Mull

Dairy

  • 1 knob of butter
  • 100g of salted butter, melted

Fruit & Vegetables

  • 1 tbsp of garlic, chopped