Sarah Tiong and Diana Chan are two contestants on MasterChef Australia with connections to Malaysia. Here, they each share a recipe from their repertoires.
Beef with Onion and Fennel Sauce
onion and fennel glaze
2 t-bone steaks, approximately 3cm thick
2 tsp canola oil
1 large (150g) brown onion, sliced
1 large fennel, bulb sliced, fronds reserved for garnish
2 cloves garlic, peeled and thinly sliced
2 cups beef stock
50g unsalted butter, cubed
4 tbsp rice wine vinegar
pinch of salt
1 tsp sugar
2 small red onions, halved lengthways
360g celeriac, peeled and cut into 1cm cubes
30g butter, cubed
1/2 cup thickened cream
3 large (650g) Cream Delight potatoes, peeled and roughly chopped into 2cm pieces
1/4 cup thickened cream
400ml canola oil (or 5cm depth)
220g Cream Delight potato, peeled and thinly sliced using a mandolin
reserved sirloin pieces
canola oil, for frying
reserved fennel fronds
micro red shiso leaves
salt and white pepper, to season
To make onion and fennel glaze: Cut 4 sirloin from the t-bone steaks and set aside. Cut up the remaining trimmings from the t-bone.
Heat a large wide saucepan over medium heat. Add oil, steak trimmings and bones and fry until brown. Add onion and fennel and fry until caramelised. Add garlic and fry. Add stock to the pan and bring to the boil, then reduce heat and simmer until thickened, about 30 to 35 minutes. Strain into a clean saucepan and and cook on medium heatuntil reduced and syrupy, then add butter and stir well until combined. Remove from heat and season to taste.
To make pickled onions: Combine rice vinegar, salt, sugar and 1 tablespoon of water in a small saucepan over low heat. Stir until sugar and salt have dissolved, then transfer to a bowl. Cool completely.
Carefully separate the innermost layers of the red onions. Add to cooled pickling liquid and set aside for 30 minutes.
Heat a medium frypan over medium heat. Remove pickled onion layers from liquid and place edge down into the hot pan, to caramelise the edges. Remove from heat.
To make celeriac puree: Place celeriac in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Once boiling, continue to cook until pieces begin to break down. Drain the celeriac, reserving about 1/2 to 1 cup of the cooking water.
Place celeriac into a blender with butter and blitz until smooth. You may need to add a tablespoon or so of the reserved water to loosen the purée. Add half the cream to the blender and blitz again. Adjust the purée with more cream and cooking water if required. Season with salt and white pepper to taste,.
To make potato mash: Place potatoes into a large saucepan and cover with cold water. Place over high heat and bring to the boil, then continue boiling until tender. Drain potatoes and place in a large bowl with butter and mash until smooth. Add in the cream and mash until smooth. Season to taste.
To make potato chips: Place oil into a small saucepan over medium heat. Add a slice of potato to the oil and if the oil starts bubbling, it is ready for frying. Fry slices of potato, in batches, gently moving around with a metal spider (strainer) to keep them separated, until golden. Remove and place onto paper towel to drain. Season with salt while hot.
To prepare steak: Place a large heavy-based frypan on medium heat. Season steak with salt, pepper and a drizzle of oil, ensuring all sides are well coated.
Once frypan is hot, add steaks and cook on one side for 3 minutes. Flip steak and add butter to the pan. Cook for a further 2 1/2 minutes, basting the steak with the melted butter in the pan. Remove steak from pan and set aside on a wire rack set over a tray to rest.
To serve: Spread some celeriac purée onto one side of the plate. Spoon some potato mash onto the purée. Trim steak into evenly-sized rectangular pieces and place on the purée. Spoon some onion and fennel glaze onto the non-cut sides of the steak. Place some petals of pickled onion around the purée. Place some potato chips against each piece of onion. Garnish with fennel fronds and micro shiso leaves. Serve remaining fennel and onion glaze on the side.
Prawns with Caramelised Pineapple Salsa, Parmesan Tuille and Creamy Prawn Sauce
caramelised pineapple salsa
1 tsp vegetable oil
1/4 pineapple, peeled and cut into 5mm cubes
1 tsp caster sugar
1 long red chilli, seeded, finely sliced
1 long green chilli, seeded, finely sliced
1 egg white
30g butter, melted and cooled
30g plain flour
20g grated parmesan
grilled chilli prawns
16 king prawns, heads, shells and legs separated and reserved
1 long red chilli, seeded and finely diced
20ml grapeseed oil
salt, to taste
prawn and anchovy sauce
20ml grapeseed oil
6 reserved prawn heads and shells
1 anchovy fillet
2 tsp milk
deep-fried prawn legs
375ml grapeseed oil
reserved prawn legs
blanched and shredded green beans
salt and pepper, to season
To make caramelised pineapple salsa: Heat the oil in a small frypan over medium heat. Add cubed pineapple and cook for 5-6 minutes, stirring occasionally, until golden. Add sugar and cook for 2 minutes, stirring, until pineapple has caramelised. Remove from heat, add sliced chillies and mix well to combine. Set aside until needed.
To make parmesan tuille: Preheat oven to 160°C. Line a large baking tray with baking paper. Place egg white into a medium bowl and whisk to soft peaks. Add butter, flour and salt, and mix until smooth.
Spoon batter into 12 8cm-diameter circles on the lined baking tray. Sprinkle circles with the grated parmesan. Place in the oven and bake until lightly golden around the edges, about 8 to 10 minutes. Remove from the oven and, working quickly, lay hot tuille discs over a rolling pin to mould tuilles into a curved shape. Repeat with remaining tuille discs. Season tuilles with salt and set aside on a tray until needed.
To prepare grilled chilli prawns: Chop the prawn meat into small pieces and place into a small bowl with the chilli, oil and salt. Toss to coat and set aside in the fridge to marinate for 20 to 25 minutes.
To make prawn and anchovy sauce: Place oil in a medium fry-pan. Cook the prawn heads and shells until golden and crisp. Transfer to a food processor along with anchovy. Process to a coarse paste.
Return the mixture to the frypan and add the cream and milk. Cook until slightly reduced, about 2 to 3 minutes. Strain sauce through a fine sieve lined with muslin cloth and transfer to a serving jug. Set aside until needed.
To make deep fried prawn legs: Heat oil to 170°C in a small saucepan. Fry prawn legs until crisp and red, about 2 to 3 minutes. Remove from oil and drain on paper towels.
To finish grilled chilli prawns: Heat a griddle pan over medium heat. When hot, add prawns and cook, turning occasionally, until opaque and just cooked though, about 2 to 3 minutes. Remove prawns from the heat.
To plate: Arrange the grilled chilli prawns in a mound in the centre of each serving plate. Top with some caramelised pineapple salsa, blanched and shredded beans and deep-fried prawn legs. Add 3 parmesan tuilles to the side of the plate. Serve prawn and anchovy sauce in a jug on the side.