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Marshall Cavendish International - Chen Kentaro

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155 pages

English

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A Dash of Szechwan presents more than 50 delicious recipes from Chen Kentaro, the Executive Chef behind the multiple Michelin star awarded restaurant, Shisen Hanten. Chef Kentaro's recipes showcase the very best of authentic Chinese Szechwan cuisine, and he proves that award-winning quality food does not need to be complicated. Each dish is complemented with beautiful food photography, and the step-by-step images help illustrate the slightly more complex techniques. With A Dash of Szechwan, you will learn from Chen Kentaro's signature style how to bring cuisine worthy of the finest Chinese restaurant to the home table.

Sujets

Singapour

China

Cooking

Singapore

Informations

Publié par	Marshall Cavendish International
Date de parution	14 septembre 2018
Nombre de lectures	0
EAN13	9789814828888
Langue	English
Poids de l'ouvrage	19 Mo

Informations légales : prix de location à la page 0,0900€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

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A DASH OF SZECHWAN

A DASH OF SZECHWAN
BY CHEN KENTARO
2018 Meritus International Pte Ltd and Chen Kentaro
First edition published March 2018 (exclusively for Meritus International) This second edition published September 2018
All rights reserved
Published on behalf of Meritus International by Marshall Cavendish Cuisine, an imprint of Marshall Cavendish International (Asia)

No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Requests for permission should be addressed to Meritus International.
Limits of liability/disclaimer of warranty: The chef and rights holder of this book have used their best efforts in preparing this book. The rights holder makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the rights holder has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The rights holder shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.

Marshall Cavendish is a registered trademark of Times Publishing Limited
National Library Board, Singapore Cataloguing in Publication Data
Name(s): Chen, Kentaro. Title: A dash of Szechwan / by Chen Kentaro. Description: Second edition. | Singapore : Marshall Cavendish Cuisine, 2018. Identifier(s): OCN 1048617387 | e-ISBN 978 981 4828 88 8 Subject(s): LCSH: Cooking, Chinese--Sichuan style. | Cooking, Chinese. Classification: DDC 641.595138--dc23
Photographer: Hongde Photography
Printed in Singapore
I am blessed with extraordinary people in my life whose guidance, encouragement, and support enrich my journey beyond words:
my family, who are my true inspiration for all that I am and all that I do;
my amazing friends and colleagues, at Shisen Hanten and Mandarin Orchard Singapore;
Chef Yuki Sugaya, who has had my back from the first day we met as Shisen Hanten chefs in training all those years ago.
guests and diners, who continue to embrace Shisen Hanten by Chen Kentaro with their esteemed patronage
-my immense love and gratitude to you all. This book is for you.
My very special thanks to Shigeru Akashi and Dr. Stephen Riady of OUE Limited, and to each and every one that helped make this book possible.
To Dad and Grandpa -I can only hope I make you proud.

Contents

8 Foreword
10 Introduction
13 Appetisers Dim Sum
39 Soups, Vegetables Tofu
61 Meat Poultry
91 Seafood
111 Noodles Rice
131 Desserts
138 Basic Recipes
140 Glossary
150 Index of Recipes
152 Weights Measures
Foreword

ong before Chen Kentaro became the celebrated chef that he is, I first knew him as a young, bright- eyed boy who liked to follow his father around.
This was in the 1990s when Fuji Television s long-running cooking reality series, Iron Chef , was at the height of its popularity. On the show, I battled it out in the French cuisine category while Kentaro s father, Chen Kenichi, made his mark competing in the Chinese cuisine category.
Behind the scenes and beyond the fame, the show yielded for us, competing chefs, friendships that have endured over the years. It is through the bond Kenichi and I share that I have had a front row seat to his son s remarkable journey into becoming the culinary force that he is today.
Kentaro coming into his own is no mean feat. After all, he carries with him a legacy that was passed down by his father and his grandfather-both icons recognised for their contribution to the growth of Szechwan cuisine in Japan through the establishment of the Shisen Hanten chain.
While it stood to reason that Kentaro would choose to follow in the footsteps of his forebears, eyes were also on
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him to step out from under their shadows. And so it was that a determined and charismatic Kentaro went about carving a niche for himself-and what a niche it is turning out to be! A Michelin-rated restaurant, no less, to add to the many feathers in his cap.
In the course of knowing him and working alongside each other on many occasions, I have come to admire the energy of his youth, the idealism of his dreams, and the heart behind the talent. I recognise Kentaro s thoughtful, affable personality as he celebrates his Szechwan lineage in the pages of this cookbook.
Most of the recipes start off with little personal stories, with stunning food photography and useful visuals that demonstrate the step-by-step preparation of more complex techniques. He carefully and very generously selected each of the recipes to share, no doubt in the hope of taking you through a discovery of the fascinating diversity of Szechwan cuisine.
More than a cookbook, this is a labour of love that is unmistakably Kentaro s.

Hiroyuki Sakai March 2018
Chef Hiroyuki Sakai is the longest-reigning Iron Chef French. He was bestowed Chevalier de l Ordre du M rite Agricole by the French Republic in 2005, and in 2009 received the Gendai No Meikou, a prestigious national award honouring Japan s foremost artisans in various fields.
Introduction

or as long as I can remember, I was surrounded by chefs in my family. Despite the gap between generations, food has always been the common thread that bound us. While some may say it was inevitable that I pursued the same career as my father and grandfather, it was a decision I made for myself very early on.
I knew for sure I would make it my mission to carry on the family legacy. To say that I looked up to them both is an understatement, because they personified in every way the kind of chef and mentor I aspired to be.
In my pursuit to specialise in Szechwan cuisine, I trained and worked in various Szechwan restaurants across Chengdu, the capital of China s Szechwan province. I am blessed to have had Szechwan master chefs, including my father, as mentors. Not only did they help me perfect my cooking techniques, but they also instilled in me the discipline and entrepreneurship I needed for the role I would eventually play at Shisen Hanten.
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2014 marked a milestone for me and for the Shisen Hanten brand with the opening of Shisen Hanten by Chen Kentaro at the iconic Mandarin Orchard Singapore. I was feeling the pressure, so I had to keep reminding myself to focus on what I set out to do first and foremost-to promote a greater appreciation for Szechwan flavours among audiences in Singapore through my family's signature recipes.
Two years later, the restaurant was awarded two stars in the Michelin Guide Singapore 2016, and then again in 2017. No one was prouder than my father, and I could not have been happier to share the achievement with him and everyone who has been with me through every step.
In this, the first ever English translation of some of my recipes as well as time-honoured recipes of the Chen family, I take the opportunity to share with more people my love of Szechwan cooking. The book features 50 recipes, including Shisen Hanten signatures, across six categories. You will also find recipes for hearty stocks and traditional Szechwan sauces, marinades, and seasonings that you can use for a great variety of dishes.
I cannot wait for you to try your hand at these recipes and enjoy them with family and friends.

Chen Kentaro

Appetisers Dim Sum

Foie Gras Chawanmushi with Crab Roe Soup 15
Steamed Chicken with Mala Sauce 19
Mixed Salad with Mala Dressing 21
Sliced Beef, Beef Tongue and Tripe with Mala Sauce 23
Vegetarian Yuba-maki 25
Steamed Eggplant with Shishito Pepper and Green Chilli Paste 27
Capsicum and Century Egg with Fragrant Dressing 31
Ayu Spring Roll 33
Boiled Szechwan Wonton with Spicy Sesame Sauce 37
1. Use a blow torch to remove any bubbles on the surface of the egg mixture.
2. Place the bowls in a steamer and steam for 8-10 minutes until the mixture is set.
3. Ladle the crab roe soup over the steamed foie gras chawanmushi.
APPETISERS DIM SUM
15

SERVES
PREPARATION TIME
COOKING TIME

4
30 minutes
30 minutes

Foie Gras Chawanmushi with Crab Roe Soup

ut of all my father s creations during his Iron Chef days, this dish stood out the most to me for its simplicity and bold flavours. When we were planning to open Shisen Hanten by Chen Kentaro in Singapore, I knew I had to include this dish on the menu. With a few tweaks, it quickly grew to become a signature in the restaurant.

INGREDIENTS
FOIE GRAS CHAWANMUSHI
40 g
1
SEASONING
200 ml
1 tsp
tsp
1 pinch
1 dash
CRAB ROE SOUP
1 tsp
40 g
10 g
20 g
30 g
300 ml
100 ml
1 pinch
1 dash
tsp
1 tsp
Tbsp
tsp
1 tsp
2 Tbsp
1 tsp
1 tsp

foie gras
egg
chicken stock ( page 139 )
Shaoxing rice wine
oyster sauce
salt
ground white pepper
shallot oil
crabmeat, shredded
crab roe
boiled bamboo shoot, finely sliced
carrot, pur ed
chicken stock ( page 139 )
pork stock ( page 139 )
salt
ground white pepper
sugar
chicken seasoning powder
Shaoxing rice wine
Japanese soy sauce
oyster sauce
potato starch, mixed with a little water into a paste
chicken oil ( page 139 )
palm oil

METHOD
1. Prepare the foie gras chawanmushi . Combine the ingredients for the seasoning in a pot and bring to a boil. Remove from the heat and set aside to cool.
2. Place the foie gras, egg, and cooled seasoning into a food processor and blend well. Pass the egg mixture through a sieve and divide among 4 heatproof bowls.
3. Use a blow torch to remove any bubbles on the surface of the egg mixture, then cover the bowls with cling wrap.
4. Place the bowls in a steamer and steam for 8-10 minutes until the mixture is set.
5. Prepare the crab roe soup. Heat the shallot oil in a wok over medium heat. L