The celebrated chef and critically acclaimed author truly believes that food is family. At the heart of each of these recipes is a tale from her childhood, where comforting soups and chewy desserts enriched her sense of self. And now, she’s sharing this enlightenment with you.Recipes from Tenderheart by Hetty Lui McKinnon, published by Plum, RRP $59.99, photography by Hetty Lui McKinnon.
by Hetty Lui McKinnon
Hetty Lui McKinnon, Chef
Cabbage and kimchi okonomiyaki
“Okonomiyaki is a beloved savoury pancake from Japan, where the dish differs from region to region - Hiroshima-style is a layered pancake, while in Osaka it is made by mixing all the ingredients together before being fried. This recipe is akin to an Osaka-style okonomiyaki, which is traditionally made primarily with cabbage, flour and eggs. The dish is ultimately adaptable - in Japanese, ‘okonomi’ means ‘how you want it’ or ‘what you like’ and ‘yaki’ means ‘grill’. Cabbage is a common filling, but while kimchi is not, it imparts a salty tang and welcome spice. I’ve used rice flour in this version, which makes it a bit lighter, but regular flour works too. Kewpie, the Japanese brand of mayonnaise, is essential for topping okonomiyaki, but good-quality whole egg mayonnaise also works fine.” Recipes from Tenderheart by Hetty Lui McKinnon, published by Plum, RRP $59.99, photography by Hetty Lui McKinnon.
Celebration soup
"This soup is inspired by imitation shark fin soup, a dish that was synonymous with childhood celebrations, a signature of wedding banquets, birthdays and Lunar New Year feasts. An ancient dish that originated during the Song dynasty, shark fin soup was served to the elite classes and aristocracy, a decadent banquet dish heralding aflluence and status. Shark fin is a cruel delicacy though and, while the barbaric acquisition of shark fin has not been outlawed globally, many families and restaurants have long adopted shark fin–less versions of this soup. Imitation shark fin soup is even a popular street food in Hong Kong and Malaysia. For my version, kelp noodles, the semi-transparent noodles made from the jelly-like extract left after steaming edible kelp, team with mung bean vermicelli to provide the robust gelatinous texture that is signature to this soup. I enjoy this soup as a starter or with a bowl of rice." Recipes from Tenderheart by Hetty Lui McKinnon, published by Plum, RRP $59.99, photography by Hetty Lui McKinnon.
Charred broccoli Reuben salad
"The Reuben is an American classic of corned beef, Swiss cheese, sauerkraut and Russian dressing, grilled between slices of rye bread. The New York gourmet grocer Court Street Grocers reinvented this iconic dish as a thrilling vegetarian grilled sandwich, replete with broccoli, sauerkraut and their secret sauce named ‘comeback sauce’. Inspired by this sandwich, here is my broccoli Reuben salad, with charred broccoli bringing lovely smoky flavours, crunchy croutons made of rye bread and my very own special sauce - a creamy, briny dressing that is loosely based upon Thousand Island dressing." – Hetty Lui McKinnon. Recipe from Tenderheart by Hetty Lui McKinnon, published by Plum
Ginger and coconut mochi cake
"Growing up, my favourite Chinese desserts were always the chewy ones. The texture is unique, some say it’s an acquired taste, but for me, these stretchy desserts represent childhood and home. Lo mai chi, the bouncy, coconut-coated balls filled with either peanuts, red bean or black sesame paste, is still my Chinese bakery must-have, while my mother’s nian gao (New Year cake) is not-too-sweet and deliciously wobbly, a family celebration treat that is even better pan-fried. This mochi cake offers all the chew and gooeyness of my childhood treats, confidently accented with ginger and coconut. For those who are new to glutinous rice (mochi) desserts, note that this cake won’t rise like a cake made with wheat flour. When it’s cooked, it will still wobble a bit and will be difficult to slice, so let it cool completely. If you can’t eat the whole cake within three days, I recommend freezing it (see below for instructions). I use Erawan ‘Elephant’ or Mochiko brand of glutinous rice flour or sweet rice flour, which can be found at most Chinese or Asian supermarkets." Recipes from Tenderheart by Hetty Lui McKinnon, published by Plum, RRP $59.99, photography by Hetty Lui McKinnon.
