Is it possible to create a gourmet three-course meal for less than $100? That's the challenge we gave two chefs. Jessica Li puts the results to the taste test.

Chef Kenneth Chan vs. Chef David O'Leary

Kenneth Chan
Chef Kenneth Chan from 3R Restaurant in North Point takes us to his neighbourhood organic shop (BELS Food Boutique, G/F, Mercury Centre, 23 Mercury Street, Tin Hau, 2570 7700), where he picks some key ingredients for his Asian-inspired three-course dinner for two. Despite the fact his budget is under $100, organic foods are not out of reach. The key is to choose quality over quantity and let the flavours speak for themselves. Chan’s idea for soup as a starter is wise – it’s cheap, easy to make, stores well overnight and can be spiced up with something unexpected such as prawns. We then head to the fish market on Electric Road, where he selects the daily special: sea bass. It’s not the most extravagant of seafoods but it’s amazing how a little creativity with vegetables can dress up a fish. Fruits such as pineapple and lychees are readily available in Hong Kong, so take advantage of what’s in season and start experimenting in the kitchen.

Ingredients and cost breakdown

1. Winter melon (1.75kg) - $5.20
2. Prawns (300g) - $25
3. Golden enoki mushrooms (150g) - $12
4. Sea bass (300g) - $25
5. Cherry tomatoes (100g) - $1.50
6. Sweet peas (300g) - $4
7. Taro (750g) - $5.60
8. Pineapple (500g) - $20

Total: $98.30

Recipe

Winter melon soup with sautéed prawns and mushrooms

1. Bring 500ml of water or chicken stock to the boil
2. Peel the winter melon with a large knife and remove the seeds
3. Boil the melon for 20-30 minutes until soft
4. Take the soup off the stove and, using a hand blender, whisk until smooth
5. Reheat and season with salt, black pepper and a pinch of sugar
6. Peel prawns and coat them with salt, black pepper, finely chopped garlic and flour and leave to marinate for a couple of minutes
7. Sautée on high heat with mushrooms, adding a dash of white wine and olive oil
8. Dress the soup with prawns and mushrooms and garnish with a sprig of parsley

Sea bass with taro chips

1. Fillet the sea bass and season the two pieces with salt, pepper and flour
2. Heat oil in pan, fry chopped garlic and sautée the sea bass until firm
3. Peel the taro and grate into thin slices before cutting them into thin fingers
4. Deep fry taro in a large pan until crispy. Leave it to cool and season with salt
5. Blanch sweet peas in a pot of boiling water and sautée with cherry tomatoes
6. Add a red wine reduction if desired by bringing 375ml of cheap red wine and 250g of crystal sugar to a slow boil for about an hour, until it has a thick sauce consistency

Black-peppered pineapple

1. Combine 500ml of water, 50g of white sugar and 375g of black peppercorns, then bring to the boil
2. Take off the heat and strain to remove any large peppercorns and let the mixture cool to room temperature
3. Marinate pineapple chunks in mixture for three hours
4. Place in refrigerator until cold

Verdict

Appetiser: The delicate flavour of the winter melon balances perfectly the bite from the garlic prawns while the enoki mushrooms add an interesting texture to the soup. The consistency is thick and frothy, which makes for a satisfying cold-weather appetiser. The trick is to use only a handful of prawns. Not only is this budget friendly but it doesn’t overwhelm the natural sweetness of the winter melon.

Main: The crunchy taro chips have an almost bitter hint, which makes them a good alternative to their potato counterpart. Crunchy sweet peas and cherry tomatoes are a great accompaniment to the fresh sea bass, with its crispy coating and flaky meat. This goes to show the importance of using fresh seasonal ingredients; they tend to be cheaper because there’s plenty available and they make a world of difference to the taste.

Dessert: The most innovative dish on the menu also happens to be the easiest to make. Having soaked up the pepper marinade, the refrigerated ripe pineapple gives a cold juicy burst of flavour on first bite but the real treat is the spicy aftertaste. Don’t be afraid to try unlikely pairings in the kitchen as they often lead to the most memorable dishes.

3R Restaurant is at 18 Jupiter St, North Point, 2807 1386.

David O’Leary
Chef David O’Leary from the newly opened Mrs Jones in Central brings us to the Graham Street market to show us how to shop for an Italian-influenced three-course dinner for two that leaves plenty of change from a $100 note. It’s surprising how a vegetable stuffing can change the whole dynamic of squid and bump up the “wow” factor. The meat is the most expensive ingredient but it’s important to remember a cheap slab won’t do a dish justice. Instead, opt for a smaller but higher-quality cut and have plenty of vegetables on the side. Don’t skip the balsamic vinegar either as the red cabbage will turn a shade of blue without it. Presentation plays a big part in the dining experience and any extra effort – like the sugar glaze on the custard – really pays off. It gives the dessert an interesting texture and definitely makes it restaurant-worthy.

Ingredients and cost breakdown

1. Pork loin (250g) - $24
2. Squid (200g or two large ones) - $22
3. Fennel seeds (small packet) - $2
4. Eggs (2 large) - $2.50
5. Bacon (2 rashers) - $2
6. Red cabbage (1/2) - $3
7. Lemon (1) - $1
8. Cherry tomatoes (200g) - $6
9. White onion (1 large) - $1
10. Flat parsley (1 bunch) - $5
11. Chilli (1 small) - $2
12. Green apple (1) - $3
13. Baby pak choi (4 stalks) - $2
14. Thickened cream (250ml) - $9.90
15. Sugar (200g) - $4.90

Total $90.30

Recipes

Squid stuffed with baby pak choi

1. Pull out the squid’s innards and peel off the skin. Score one side several times with a knife
2. Blanch the baby pak choi and sautée with half a finely chopped chilli, a teaspoon of chopped garlic and finely grated lemon zest. Season with salt and pepper
3. Roast the cherry tomatoes with olive oil in the oven for about 5 minutes at 250 degrees Celsius until they start to blister, then season with salt and pepper
4. Stuff the baby pak choi mixture into the squid and fry for a couple of minutes until the squid is no longer transparent
5. Squeeze on the remaining lemon juice and serve with roasted cherry tomatoes

Pan-fried pork loins with red cabbage and apple

1. Toast ½ tsp of fennel seeds and crush with the back of a knife. Slice bacon rashers into small strips. Chop half the onion. Slice the red cabbage into thin strips. Peel and cut the apple into small cubes. Finely chop half the parsley
2. In a large pan, heat olive oil, add the toasted fennel seeds and brown the bacon before adding the onions, apple, red cabbage and balsamic vinegar, as desired. Cover with a lid and leave on low heat for 5-10 minutes until cabbage is soft
3. Take the bone off the pork loin then remove the skin. Cut into 4 thick slices. Flatten the meat with a meat hammer and fry until golden
4. Season the vegetables with freshly chopped parsley and salt and pepper and serve the pork with a dash of the balsamic vinegar sauce left over from the vegetables

Tiropatinum with whipped cream and sugar glaze piece

1. Heat oven to 160 degrees Celsius
2. Use 100ml of thickened cream per person and bring to just under the boil before removing from the heat.
3. Combine 30g of castor sugar and 2 egg yolks and slowly whisk the cream into mixture
4. Pour into a heatproof dish and place in a baking tray. Fill tray with water until it reaches halfway up the side of the dish. Season with pepper on top. Bake for 20 – 40 minutes and set to chill in refrigerator until solid.
5. To make sugar glaze piece, pour 4 tbsp of sugar onto a piece of baking paper in a tray and heat in oven until it forms a syrupy consistency, refrigerate until hard
6. Whip the remainder of the thickened cream until fluffy then top with ground fennel seeds and sugar

Verdict

Appetiser: The dish is a visual stunner – a definite winner for impressing guests. The squid is deliciously chewy and the salty flavour lends itself to the sweetness of the baby pak choi. The chilli and lemon undertone complement the squid and save the dish from being too savoury. The cherry tomatoes are a lovely touch and add a kick. Cooking squid at home is surprisingly easy and this gorgeous appetiser is ready in less than 20 minutes.

Main: The less you do with a naturally flavourful meat such as pork, the better. Here, it is tender and juicy, perfectly cooked after only two minutes in the pan. The salad is a wicked combination of crispy bacon, soft apple and crunchy cabbage and the balsamic vinegar ties them all together. There is only a subtle hint of fennel but that’s enough to give the dish an Italian feel. This is perfect in the colder months when comfort foods are in order.

Dessert: Basically a twist on the traditional egg custard, tiropatinum was made by the ancient Greeks with ricotta, eggs and honey. The thickened cream is a cheaper option and gives the dessert a luxuriously smooth taste. The pepper imparts a playful zing in an otherwise overwhelmingly sweet dessert. Homemade whipped cream is incomparable to the store-bought kind so don’t skip this step and the sugar glaze piece is a nice crunchy addition.

Mrs Jones is at UB/F, Harilela House, 79 Wyndham St, Central, 9123 6049.
 
Read the features:
Home comforts
It's a date
Café society
Standing room only
Sweet as
The dumpling index
The $100 Cook off