Char siu and scallop cheung fun mille-feuille

Ingredients

Fresh Meat

  • 500g of iberico pluma

Store Cupboard

Speciality Ingredients

Beverages

  • 257 tbsp of water
  • 2 tsp rosé wine
  • 750ml of iced water

Oils & Vinegars

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

Dairy

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

Fruit & Vegetables