Citrus oil from “Mystical” – miso egg yolk, tuna, katsuboshi, bitter green sphere, soursop
5 g lime zest
20 g long lime zest
7 g orange zest
100 g lemon grass
58 g pomello zest
33 g lime leaves
25 g ginger
250 g grape seed oil
1. make sure all the zest is clean and without pith
2. crush and chop the lemongrass and ginger
3. add all ingredients in the thermo mix and blend until fine
4. set on 70 degree and heat for 5-10 minutes (after the temperature is reached)
5. keep on smelling while heating, when the aromas start stop right away
6. transfer into a container, cool down fast and infuse for a minimum of 24 hours
7. strain threw a super bag
Also known as Qi Xing Zhen in Chinese. The rare plant is thought to have medicinal properties against cancer, high blood pressure and diabetes, though no concrete scientific evidence has been found.
The pereskia saecnarosa, or Rose Cactus, is typically made into a tea.
last update by M 12/7/2012
2am: lab hosts Daniel Jorda for a week during the World gourmet submit.
One of the top bread makers in Europe, Daniel Jorda’s humble background and creativity has touched the chefs at 2am: lab.
We collaborated to make a 7 course meal where bread took centre stage of the dinner for the first time.
Different flavors and textures of bread were incorporated into the courses. (more photos can be viewed in our gallery)
When he first arrived, we took him to Ghim moh market where he tasted most of the local delights and bought much local herbs and fruits for the dinner and workshop.
Annatto bread recipe coming soon…
Daniel loves using spices, dried herbs and vegetables in his bread and it was wonderful seeing him being inspired by our flavor wall and picking ingredients from the wall for use in his bread.
Another bread he made for pre dinner course. one of his favorites….
250g whole wheat bread flour
10g baker yeast
5g sea salt
1tbsp oregano leaves
1tbsp rosemary leaves
Extra virgin olive oil
15g extra virgin olive oil
2g sea salt
Making bread sculptures for petit 4s.
Chef daniel and the 2am: lab chefs, made some experiments with the dough with flour, salt and water.
Planning for In the lake dish
Inspired by our local product banana flower.
In the lake….
A glass bowl with different dry seaweeds, mini prawn, sea snails, salmon caviar, basil seeds and water plants.