Gastronomixs

Oriental kale rouleau

The outside of this rouleau uses the large leaves of a whole kale. These leaves are then filled with Oriental-flavoured fried kale. 

Oriental kale rouleau

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Ingredients

3

tbsp

oyster sauce

1 ½

tbsp

soy sauce

1

tbsp

rice wine

1

tbsp

sugar

1

tbsp

sesame oil

6

leaves

kale

200

g

kale, chopped

50

g

butter

1

clove

garlic

½

 

shallot

Preparation method

  • Blanch the kale leaves in salted water and then chill over iced water.
  • Briefly blanch the chopped kale in boiling salted water and then chill over iced water.
  • Finely chop the garlic and shallot.
  • Heat a wok with a little oil and fry the garlic and shallot.
  • Add the chopped kale and fry briefly.
  • Mix together the oyster sauce, soy sauce, rice wine, sugar, and sesame oil. Deglaze the kale with the mixed Oriental flavours.
  • When the liquid has thickened, add the butter and leave the kale to cool.
  • Now lay a sheet of foil on the work surface and place the large kale leaves on top.
  • Spread the fried kale across the width of the large leaves.
  • Roll the leaves up as tightly as possible and keep the rouleau in the refrigerator.
  • Heat just before serving, e.g. by briefly steaming the rouleau.

Serving suggestions

  • The rouleau can be served as part of any hot course in a menu.
  • The rouleau goes well with potatoes.

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