1. In a frying-pan, heat 1 tbsp olive oil and fry the garlic until fragrant and add the onion, cook until lightly browned.
2. Add the butter and melt completely, then add the flour. Stir and mix well.
3. Add milk little by little and continue simmering until thick, stirring occasionally with a spatula.
4. Add kosher salt, soy sauce, sugar and pepper. Mix.
5. Add, scallion, shrimps, crab sticks and mix well. (or shrimps, brown mushroom)
6. Remove from the heat and transfer the mixture on a plate or a baking pan. Leave it to cool. Then cover with plastic wrap and keep it in the fridge (or freezer if you are in hurry.) for about 1h or more until it's firm.
(The mixture is very soft, so better make it firm well so that easy to handle for the next steps.)
7. Lightly wet your hands with water and make small portions. The shape can be rough at this stage, it does not matter too much.
8. Dip each croquette (in this order) in flour, egg then panko. Make sure to coat with panko evenly all around, making the croquette into a nice round shape.
9. In a large cooking pot, heat the oil on medium-high heat to about 170C degree or until small bubbles appear around your chopstick. Deep fry 2 or 3 croquettes until all sides are nicely brown.
10. Transfer to a plate lined with paper towel to drain off the excess oil. Repeat with the remaining croquettes.
3 large size potato (600g) – cut into thick slices
200g cucumber (about 0.5cm cubes) or broccoli (small pieces)
1 carrot – about 0.5 cm cubes
100g ham – thin slices, cut into small pieces (optional)
1/2 onion – thinly sliced, (soak in 1 cup water and 1 tsp vinegar and drain)
2 hard boiled eggs – chopped
For the seasoning :
1 1/2tsp white sugar
2 tsp rice or apple vinegar
1/4 tsp salt
dash of pepper to taste
2 tbsp heavy cream
1. Sprinkle salt over the cucumber. After about 15min drain them and set aside. In a small bowl, add 1 cup water and 1 tsp vinegar, then soak the thinly sliced onion for about 10min. Remove from the water, drain and set aside.
2. Add potatoes and salt (1 tsp) in a pot and pour enough water to cover them. Bring it to a boil and cook for 10~15min or until potatoes are tender. Remove from the heat and drain. Mash them until no lumps remain. Set aside.
3. Put the carrots in a small cooking pot, pour hot water and let it boil until the carrots are tender. Set aside.
4. Mix all the seasoning ingredients in a small bowl. Set aside.
5. In a large size bowl, mix all the ingredients (potatoes, carrot, onion, cucumber, ham (optional), egg) together. Add the mixed seasoning and mix to combine.
6. Add salt and pepper to your taste and chill in the fridge before serving.
1. In a skillet, heat 1 tbsp oil and fry the garlic until fragrant. Add onion, basil and carrot in order and cook until soft. Season with the ingredient A and let it cool. Set aside.
2. Season the beef filet with kosher salt and pepper on all sides. In a large pan, heat 2 tbsp oil over high heat. Once the oil is hot, sear the fillet on all sides until well browned. Set aside.
3. Remove the beef filet from the pan and let cool. Once cooled, cover with the cooked vegetables from #1. Wrap filet with raw ham.
4. Tightly wrap the filet, using the plastic wrap and seal ends. Refrigerate for about 20 to 30min.
5. Pre-heat the oven to 200C. Roll out a sheet of puff pastry, unwrap the beef filet onto the puff pastry, then wrap until the ends meet. Cut off any extra puff pastry. You can decorate your puff pastry with the any excess.
6. Brush the surface with the beaten eggs. With a fork or a knife, score a decorative design onto the surface of the puff pastry as you like.
7. Bake for 40min or more until the puff pastry is golden brown and an instant-read thermometer inserted into the beef filet reaches about 60C (140°C) for medium-rare.
8. In the meantime, prepare the sauce. Add all the sauce ingredients into your food processor and process until smooth.
9. Slice into 2~3cm thick slices, gently transfer to serving plates and drizzle over some sauce, or serve on the side.