One cube of firm tofu approx 8cm x 8cm x 5cm
Corn flour seasoned with dried red chilli, salt and pepper
Linghams chilli sauce
130g red chilli
100g sea salt
20g black peppercorns
Julienne spring onion
Julienne red chilli
Picked coriander leaf
Picked mint leaf
Red shallot finely sliced
Dust the tofu cube in the corn flour and deep fry at 180oc for 3 minutes or until golden and crispy, drain well on paper. Wok fry the ong choi with a little spring onion, sliced red chilli and some black beans, season with soy sauce, oyster sauce and sugar and drain.
To make the salad combine a little of all the vegetables and season with a pinch of the nori seasoning and bind with the sweet chilli sauce.
Place the ong choi in the middle of a plate, put the tofu on top, put a dessert spoonful of the linghams sauce on top of that and finish with a stack of the salad. Drizzle chilli oil, chive oil and a little extra linghams sauce around the plate and serve.
1.5kg Large red chili de seeded and blitzed to a fine but rustic consistency
2 sharing bowls of Garlic
5 bottles golden mountain vinegar
equal amount of castor sugar to vinegar
fish sauce to taste
Place vinegar, sugar and red chilli in sauce pan and reduce down to syrup add fish sauce to taste. You may need to add a little water to achieve a pouring consistency.
10 sheets of nori
10 tbsp bonito flakes