Taro Puff with Veal and Morel Stew

Recipe by Adli Bin Kasi & Yam An Nie of Shangri-La Kuala Lumpur – Dilmah Real High Tea Global Challenge 2015 Silver Medal Winners

Taro Pastry
500g taro root, peeled
1/3 cup wheat starch
130ml boiling water
1 tsp sea salt
1 tsp Chinese Five-spice powder
For the filling
Stewing veal (1.5 cm) cube300gm
Flour to dust
Vegetable oil2tbsp
Onions, dice80gm
White wine/ chicken stock
Thyme2-3 sprig
Bay leaf1
Morel mushroom 100gm
35 % cream125ml
Salt and pepper, to taste

To make the dough

Cut the peeled taro into big chunks. Sit on a flat plate or tray and steam in a convection oven for about 1 hour until soft. Mash the soft taro in a large bowl while still warm.

Mix the wheat starch and water to make paste, add to the taro and mix until combined and smooth. Add the salt, five spice and knead well to combine. The dough should be soft and pliable. Cover the dough with a cloth while you proceed to roll and assemble the pastries.

To make each pastry, break off a small amounts of dough, roll to make a round disk then flatten slightly with the palm of your hand. Put a small spoonful of the veal stew in the center with the edges lifted like a small well. Press the edges together and smooth out, to make a round shaped pastry with a flat bottom. Discard any excess of the pastry.

Line a tray with baking paper and dust with rice flour to prevent sticking. Sit the pastry in a single layer on the tray.

Heat the oil in a deep fryer or wok to 180C, add a few pastries at a time and fry for 5 minutes until crisp and flaky. Drain on paper towel and serve.

For the filling
Veal and Morel Stew (for Filling)
Pat veal dry. Dust lightly with salt, pepper and flour. Heat oil in a pot and sauté veal cubes in batches, adding more oil if necessary.

Add butter to the pan and add onions. Cook for 3-4 minutes. Remove veal from pan.

Deglaze with white wine or chicken stock. Bring to a boil, scraping bottom of pan to mix in solidified juices on the bottom. Add veal. If necessary, add a bit of water or chicken stock so that liquid just covers veal. Add thyme and bay leaf. Cover and cook gently 30 minute.

Add mushrooms and cream. Cook, uncovered, very gently simmer for 30 min longer until veal is tender and mixture is thick and creamy. Season with salt and pepper. Keep aside.


Buy Our Teas Online

Latest News

Poland is gearing up for Dilmah Real High Tea Challenge, and with culinary traditions stemming from the Middle-Ages, largely influenced by religion which are still prevalent today, the competition is bubbling with anticipation, with intriguing results brewing in the pipeline. …

21 teams, 14 countries, one trophy. The team that inspired the most innovative revolution in high tea and emerged the ultimate champions of the world’s toughest Global Tea Championship, the Dilmah Real High Tea Challenge 2015, is Team Museum Art …

An inspiring journey that culminated in a thrilling victory clinched by Team Museum Art Hotel from New Zealand! The passionate and evocative presentation by the innovative duo Laurent Loudeac & Camille Furminieux had our judges excited and eager to witness …