Ingredients
For the Vegetable Base:
Baby Carrot
White Asparagus
Green Pea
Baby Turnip
Pink Turnip
Cherry Tomato
Mix Cauliflower
Baby Red Beetroot
Water Cress
Baby Radish
Fava Bean
Sucrine Salad
For the Pan Cake:
Cassava Flour 260g
Coconut Milk 130g
Olive Oil 65g
Water 65g
Garlic Oil 5ml
Salt 5g
For the Avocado Pumpkin Seed Dressing
Pumpkin Seeds 150g
Avocado 100g
Water 150g
Lemon Juice 13ml
Salt 2g
Maple syrup 10ml
For the Melt Soil Powder:
Cake flour 195g
Wheat flour 50g
Sugar 12g
Dark Beer 35ml
Rye flour 35g
Salt 4g
Melted butter 25g
For the Vegetable XO Sauce:
Ketchup 250g
Honey 100g
Dark Soy sauce 10ml
Balsamic (black) 100ml
Chopped Garlic 50g
Worcestershire sauce 16ml
Chili oil 180ml
Shaoxing Wine 400ml
Eggplant 500g
Onion 500g
Leek 500g
Green Chili 100g
Red Chili 100g
Method
Vegetable Base:
- Keep raw or pan fry with oil.
Pan Cake:
- Mix the Cassava Flour, Coconut Milk, Olive Oil, Water, Garlic Oil and Salt together. Rest for 30mins then mix again. Roll the mixture flat and place in the oven, heated to 170C for 3 minutes.
Avocado Pumpkin Seed Dressing:
- Use a blender to mix the Pumpkin seeds, Avocado, Water, Lemon Juice, Salt and Maple syrup together.
Melt Soil Powder:
- Mix the Cake flour (175g), Wheat flour, Sugar, Dark Beer together and dry for 24 hours (until very dry). Afterwards blend the dry mixture with the remaining Cake flour (20g), Rye flour, Salt and Melted butter together.
Vegetable XO sauce:
- Mix the Ketchup, Honey, Dark soy sauce, Balsamic, Chopped Garlic, Worcestershire sauce, Chili oil and Shaoxing wine together.
- Slice the Eggplant, Onion, Leek, Green Chili and Red Chili. Use salt and marinate for 1 hour. Afterwards use a towel to dry it. On dried, deep fry the slices in 130C oil.
- Mix the sauce and deep-fried slices together

