This video recipe is an extract of the live cooking session with Chef Justin Quek who gently received Ti Yan Academy in his beautiful restaurant “Justin Flavours of Asia“
Duo Cooking of Dutch Veal Sweetbreads, Roasted Garlic and Chilli from Chef Justin Quek
Servings: 2
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Ingredients
Dutch Veal Sweetbreads
- 200 g Dutch Veal Sweetbreads
- Roasted Garlic
- Chopped Chilli
- 50 ml cooking oil
- 1 tsp chopped garlic
- 20 g chopped spring onions
- 2 tsp garlic seasoning
Beer Batter
- 280 g flour
- 320 ml beer
- 1 g salt
- 1 whole egg
Garlic seasoning
- 200 g dried garlic chips
- 40 g dried chilli (dehydrated)
- 10 g chicken powder
- 30 g sugar
- 1 g salt
Instructions
Garlic Seasoning
- Blend into powder, keep as seasoning
General recipe
- Defrost veal Sweetbreads in advance in the fridge over night
- Soak veal Sweetbreads in 50ml milk, 1 teaspoon of salt and 2 litres of water for 3 hours (this to remove the blood from the veins)
- In a pot, boil some water.
- Blanch veal Sweetbreads in boiling water for 5 min and put into ice water
- Remove the membrane if the veal Sweetbreads
- Heat up some oil for deep frying
- Coat veal Sweetbreads with flour and beer batter
- Deep fry veal Sweetbreads until golden brown, put aside
- Heat up a saute pan with some oil stir fry, some chopped garlic and Spring onions
- add in crispy veal Sweetbreads
- add garlic seasoning, toss well
- Serve immediately!