Make a kick-ass eggs Benny at home as Cheek By Jowl's head chef Rishi Naleendra shows you his localised take on the classic (hint: it's got char siew)
Pickled mushroom salad
A zingy side salad to lift the rich flavours of molten eggs and killer char siew on the plate.
You'll need
100g shredded mushrooms
50g soya sauce
30g black Chinese vinegar or Chinese rice vinegar
20g sugar
10g sesame oil
Fresh mint, shredded
Black and white sesame seeds
Freshly sliced apples
Method
1 One day before you serving, combine liquids and sugar in a bowl and whisk.
2 Pour liquid over the mushrooms, wrap with cling film and place it in a warm place until the mushrooms get softer. After a few hours, store in a pickling jar in the fridge.
3 Before serving, toss pickled mushrooms and its juice, fresh mint, sesame seeds and apples to create the salad. Set aside.
Chive hollandaise
This is a hollandaise version of a chive butter sauce that Rishi uses at Cheek by Jowl.
You'll need
125g unsalted butter
2 large egg yolks
1 tsp Dijon mustard
1 tbsp white wine vinegar
25g chopped chives
15g chopped green spring onions
Method
1 Melt butter. Incorporate chives and spring onions into the butter using a hand blender.
2 Whisk egg yolks over a bain marie, add mustard and keep whisking. Slowly pour in spring onion and chive butter. Whisk until sauce thickens and is smooth and creamy. Set aside.
Rishi's char siew
Rishi's killer char siew recipe, which uses Korean gochujang paste for a kick.
You'll need
25g Sichuan peppercorns
10g fennel seeds
10g star anise
10g cassia bark
5g cloves
10g salt
15g chilli flakes
1 tbsp gochujang chilli paste
Chinese wine
500g of pork neck
Method
1 Prep the meat one day before you intend to serve the dish. Toast Sichuan peppercorns, fennel seeds, star anise, cassia bark, cloves and salt in a pan until fragrant. Grind toasted ingredients with chilli flakes in a spice mill.
2 Combine spice mix with gochujang chilli, and a small amount of cooking wine until it reaches the consistency of a paste. Rub mix into the pork and marinate for a day in the fridge.
3 On the day of your pig out, pre-heat your oven to 180º. Sear the pork neck, then place on a baking tray with a rack. Reduce the oven temperature to 160º then bake for 60 to 90 minutes.
4 Once cooked, remove pork from oven and let it cool. Reduce the juice left in the pan. Once cooled, pour pan juices over pork, then wrap it in a tight roll with cling film. Store in the fridge until you're ready to serve.
To serve
Two slices of the best bread you can find, toasted with a slather of good olive oil
Rishi's char siew, sliced
Pickled mushroom salad
Two poached eggs
Chive hollandaise
Salt and pepper
Method
1 Lay thin slices of char siew on toast. Place poached eggs and pickled mushroom salad on top of the pork.
2 Sprinkle salt and pepper on the dish, before drizzling the chive hollandaise over poached eggs. Crush.
Cheek by Jowl is at 21 Boon Tat St.