Shallot salad filling
Ingredients:
Cheng Chi shallot sauce 40 g
Water 11 g
Thick soy sauce 7 g
Salad cream 98 g
Method:
1. Put the shallot sauce, water and thick soy sauce in a small pan,
and cook gently, stirring. Once it boils, give it a moment longer and stop. The water is there to soften the shallot sauce; cook it too long and the water evaporates completely and the shallots scorch.
2. You can whisk it finer with a hand whisk, or leave it as it is, then chill until it firms up again.
3. Fold the cooled shallot sauce into the salad cream and mix evenly. That is a salad filling with the deep aroma of braised shallots.
Use: so far we have only tested it as a cake filling — where it is remarkably good.