4
Steamed bun with veal neck, kimchi and green curry
> 60 minutes
veal neck
***
oven roasted
Culinaire Saisonnier
Preparation
Cook the veal neck with the other ingredients for about 3 hours at 120°C (248°F). Remove from the gravy, pull the meat and reduce the gravy to a sauce consistency.
Strain the gravy in a colander and warm up the veal neck in the gravy. Blend the ingredients for the gel in the blender until smooth. Mix the salt and the finely chopped white cabbage and massage well for 10 minutes. Combine with the other ingredients, put into mason jars and leave to rest at room temperature for 8 days. Then store in the refrigerator. Blend the curry paste and the coconut until smooth. Fill the steamed bun with all the components and garnish with daikon, enoki, red pepper and spring onion.
Ingredients:
- steamed bun
- enoki
- serundeng
- coconut
- daikon
- spring onion
- 1 red pepper
For the veal neck:
- 5 kg veal neck
- 3 l chicken stock
- 1 l sweet soy sauce
- 4 stems of lemon grass
- 1 head of garlic
- 3 Spanish peppers
- 1 large piece of ginger
- 2 greater galangal roots
- 10 kaffir lime leaves
For the calamansi gel:
- 2 dl sugar water
- 2 dl calamansi juice
- gelcrema thickener
For the white cabbage kimchi:
- 1 white cabbage
- 3 cloves of garlic
- 1 piece of fresh ginger
- 2 stems of crushed lemon grass
- 3 kaffir lime leaves
- 1 tbsp fish sauce
- 3 tbsp Korean apple vinegar
- 3 tbsp sea salt
For the green curry cream:
- green curry paste
- coconut cream
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