“This dish is inspired by my travels throughout Asia. The region’s cuisine has a way of building complex flavors from simple ingredients and using sous vide takes these dishes to an undeniable new level. I’ve been so encouraged by the results of taking these classic recipes and applying a modern cooking technique like sous vide, that I’ve even been adding these dishes to menus I offer through Eatwith.com. I hope to showcase exactly what sous vide can do, even to recipes that have been dutifully passed down through the generations. When I found out I placed in this competition, I was ecstatic, and it has inspired me to incorporate sous vide in to more of my recipes. The positive response in the Sous Vide Tastemakers competition has definitely spurred me to add this recipe to my Asian Tasting menu.”
-Tom Marillotti
1 rack baby back ribs
4 Tbsp molasses
4 Tbsp hoisin sauce
4 Tbsp Shaoxing cooking wine
6 Tbsp honey
1 Tbsp chili paste
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp dark soy sauce
1 tsp red fermented bean curd
4 garlic cloves
2 inches peeled fresh ginger, thinly sliced
2 tsp Chinese 5 spice powder
Kosher salt, to taste
Freshly cracked black pepper, to taste
2 Tbsp fresh chives
2 Tbsp sesame seeds
3 scallions, thinly sliced
¼ C tahini
¼ C coconut milk
1 mango, flesh removed and chopped
2 Tbsp honey
2 Tbsp white wine vinegar
1 ½ Tbsp Dijon mustard
1 Tbsp lime juice
1 Tbsp palm sugar, or to taste
¼ tsp Kosher salt
⅛ tsp black pepper
¼ C olive oil
Water, to thin
¼ C cilantro, chopped fine
3 C Savoy cabbage, thinly shredded
1 C red cabbage, thinly shredded
½ C carrots, julienned
2 scallions, thinly sliced
2 radishes, julienned
2 Tbsp sesame seeds
½ C roasted cashews, chopped fine
Prepping time: 20 minutes / Cooking time: 5-10 minutes (excludes marinating and sous vide cooking time)
4 servings
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