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Mr. Ben San
Mr. Ben San – Recipes

Mr Ben San recipe with professional ingredients, step-by-step cooking instructions and chef tips for restaurant kitchens.

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Ingredients

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SMOKED MISO RED CHILI SAMBAL

MUSHROOM “FLOSS”

TAMAGO

  • Knorr Professional Vegetable Stock Powder 1.0 g
  • Eggs 8.0 pc
  • Ground white pepper

PICKLING JUICE & RELISHES

  • White Vinegar 250.0 ml
  • Sugar 200.0 g
  • Salt 2.0 tsp
  • Crushed black pepper
  • Kaffir lime leaves

RELISHES

  • Pineapple, cored, sliced into thin rings (to be lightly grilled) 200.0 g
  • Red radish or Daikon, sliced thinly: 5-10 pcs
  • Kale leaves, chiffonade 50.0 g
  • Salt and pepper to taste

CITRUS HOLLANDAISE + BACON

Created By:
Joanne Limoanco Gendrano Wesley Bay

Joanne Limoanco Gendrano Wesley Bay

Executive Chef Arabia & Head Culinary Advisor Unilever Food Solutions, Belgium

Mr Ben San recipe with professional ingredients, step-by-step cooking instructions and chef tips for restaurant kitchens.

...

Preparation

  1. SMOKED MISO RED CHILI SAMBAL

    • Combine all the ingredients in a robo coup. Blend until it forms into a paste.
    • Transfer to a sauté pan and simmer to “cook off” any excess liquid and to further fortify the flavors. 
    • Let it cool and store in an airtight container.  

  2. MUSHROOM “FLOSS”

    • Preheat oven to 175°C. 
    • Floss the mushrooms using a fork and place in a bowl.
    • In a separate bowl, combine the rest of the ingredients to make the dressing. Taste and adjust the seasoning (should taste like Filipino adobo sauce).
    • Pour over the mushrooms and toss to combine evenly. 
    •  Arrange the mushrooms on a tray lined with a Silpat. Roast for 15-20 minutes or until caramelized.

  3. TAMAGO

    • Whisk the eggs and season with the Knorr Vegetable Stock Powder. Add white pepper.
    • Cook tamago style and form into rectangles (do 4 layers).
    • Let it cool over a rack.
    • Slice when cooled down to fit the bread.

  4. PICKLING JUICE & RELISHES

    • Combine all ingredients and bring to a boil. 
    • Let it cool before adding to the vegetables.

  5. RELISHES

    • Place each ingredient in separate containers.
    • Divide the pickling liquid to each one of them (pineapple would have the smallest quantity). 
    • Cover and keep aside in the chiller until ready to use.

  6. CITRUS HOLLANDAISE + BACON

    • Make the sauce by combining all of the ingredients together. Option to warm the hollandaise before mixing. Whisk to combine, taste, and adjust seasoning. 
    • For squeeze bottle – add mayo. 
    • If using spuma – remove mayo and warm sauce. 
    • Arrange the bacon on a Silpat and bake until crisp. Drain off excess oil, set aside until ready to use.  

  7. SANDWICH ASSEMBLY

    • Layer the sandwich according to the following sequence:
       • Bread
       • Spread miso sambal
       • Tamago
       • Hellmann’s Real Mayo
       • Shredded mushrooms
       • Grilled pineapple
       • Radish
       • Kale
       • Mayo on top bread 
    • Slice the sides of the bread. Top each side with a strip of bacon. Pipe the citrus hollandaise. 
    • Sprinkle with kaffir lime powder and arrange micro greens on top.
Created By:
Joanne Limoanco Gendrano Wesley Bay

Joanne Limoanco Gendrano Wesley Bay

Executive Chef Arabia & Head Culinary Advisor Unilever Food Solutions, Belgium