Quinoa Risotto Braised in Pork Bone Broth
What you’ll need
Ingredients
- Turnip 1 pc [cut into pieces]
- Green Peas 100 g
- Tri-Colour Quinoa 50 g
- Beef 50 g [minced]
- Conpoy 20g [for presentation]
- Japanese Pea Sprouts [a handful] [for presentation]
Seasoning
- Lee Kum Kee Concentrated Japanese Style Pork Bone Broth 2 tbsp
- Lee Kum Kee Pure Sesame Oil 1 tsp
- Lee Kum Kee Premium Oyster Sauce 1 tsp
- Sugar 1 tsp
- Lee Kum Kee White Pepper Grinder [a touch]
Made with
Lee Kum Kee products
How to make it
Cut turnip into 2cm thick, then use a circular cutter [6cm diameter] to cut the turnip into circular shapes; scope out the core then set aside
Add 1 tsp salt into water and blanch turnip cups for 15 minutes then set aside. Steam tri-colour quinoa with ½ tbsp of concentrated Japanese style pork bone broth and 60ml of water for 20 minutes
Pre-heat wok with oil, and sauté the minced beef till fully cooked. Add quinoa and oyster sauce, stir well and reserve
Blanch green peas till fully cooked then blend with 200ml water till smooth. Pass through a chinois, keep the liquid and reserve
Stuff the quinoa mixture into the turnip cups and steam for 5 minutes
Mix the green pea liquid with the rest of the seasoning and simmer till thick consistency. Pour the thick sauce onto a plate, place the stuffed turnip with quinoa in the middle and ready to serve
