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Bobby Chinn's recipes

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(CNN) -- To whet your appetite, here are a couple of Bobby Chin's favorite recipes from his book "Wild Wild East".

Sauteed Beef with Rice Noodles and Salad


100 gram beef fillet, thinly sliced; 5 gram Coriander, chopped; 20 gram Shiso; 50 gram mixed salad; 100 gram rice noodles; 1 teaspoon vegetable oil;l 1 teaspoon finely chopped garlic; 2 tablespoons beef stock or water; 50 gram beansprouts; 2 tablespoons sweet-and-sour sauce marinade; 1 teaspoon vegetable oil; 1 teaspoon finely chopped lemon grass; Garnish: 1 tablespoon crispy-fried shallots; 1 tablespoon white sesame seeds; 1 tablespoon roasted peanuts


First marinate the meat: oil it, then coat with the lemon grass and leave to marinate for 15 minutes. Prepare each serving bowl by adding some herbs and salad to the bottom and topping these with rice noodles.

Lightly oil a stainless steel saute pan almost to smoking point. Place the meat in the pan and sear, then let it sit a bit before shaking the pan to create a little caramelization.

Stir to ensure it is all evenly cooked, then place the chopped garlic in the pan and saute a little more making sure that it does not brown.

Keeping the heat high, deglaze with beef stock or water, scraping the darkened areas of the pan to release the caramelized juices, creating a brown sauce.

Throw in the beansprouts and cover for a minute while the sprouts cook a bit. Add a little sweet-and-sour sauce and taste. Spoon the beef and beansprouts, with their light juices, into the bowls. Garnish with shallots, sesame seeds and peanuts.

Rice Paper Wrapped Foie Gras on Apple Compote, Tamarind Apple Jus


270 gram foie gras, cut into 4 pieces; 3 apples, peeled and cored; 125 gram spinach chopped shiso salt and black pepper; 4 rice papers tamarind apple jus; 120 ml tamarind pulp; 240 ml apple juice; ground coriander to taste; sugar to taste; Salt Mixture: 2 tablespoons sugar; 1 tablespoon salt; 1/2 teaspoon crushed coriander seeds


To make the tamarind apple jus, cook the tamarind pulp with 120ml water and simmer for 30 minutes. Strain, add the apple juice to it and cook again until reduced by half. Season with ground coriander and sugar.

Make the salt mixture by mixing the ingredients and season the foie gras with it. Cut the foie gras into 70g pieces

Heat the frying pan over medium to high heat, place the foie gras in the pan and cook on each side for about 20 seconds. It should remain soft when lightly pressed. Don't worry about adding oil as the foie gras will release lots of fat. Remove from pan and reserve the fat that is left in the pan.

Dice 2 of the apples and pulse the third in a blender until finely mash Place a little foie gras fat in the pan and sear the chopped apples in until colored. Add some of the blended apples and cook until most of the water has evaporated off.

Throw in the spinach and herbs, and season with salt and pepper until lightly wilted Wrap the foie gras with rice paper and heat another pan with some fat until smoking.

Place the rice paper wrapped foie gras in the pan and sear for a couple of seconds on each side until the exteriors are crisp. Place some spinach on each plate. top it with the apple compote and place a foie gras parcel on top. Spoon some tamarind apple jus around the plate

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