Cake Noodle &
Tropical Boulevardier
Tropical Boulevardier
Ingredients
1.25oz Coconut Oil Bulleit Rye
1oz Mango Campari
1oz Sweet Vermouth
Garnish
Candied Mango and Pineapple Leaves
Equipment
Double Rocks glass
Instructions
Jigger all ingredients into a mixing glass and ice
Stir until chilled
Strain over a big rock into a double rocks glass
Garnish with candied mango and pineapple leaves
*Serves 2
Cake Noodle
Ingredients
2 pc 1/4 Chicken thigh & leg, skin on
Marinade
1/4 cup soy
1 tsp ginger, minced
1 tsp garlic, minced
1 tsp five spice
1 tbsp shaoxing
1 tsp salt
2 tbsp sugar
Oil (for cooking)
Sauce
1/2 tsp chicken bouillon
1 tsp oyster Sauce
1 tsp soy
2 cup water
Slurry ratio: 5 grams cornstarch : 5 grams water
Choy Sum
4 pc baby choy sum
2 qt water
1 tbsp salt
Instructions
Marinate chicken in marinade
In a pot, mix all sauce ingredients for the sauce and bring to a boil, mix the slurry and slowly pour in and whisk
Boil the water and salt and blanch choy sum until tender.
In a saute pan, cover the bottom of the pan with oil, evenly spread and press the noodles and sear on medium heat until crispy, flip and sear other side until golden brown and crispy.
Plate Noodles, choy sum, and chicken then pour gravy over.
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