This video recipe is an extract of the live cooking session with Chef Justin Quek who gently received Ti Yan Academy in his beautiful restaurant “Justin Flavours of Asia“
Duo Cooking of Dutch Veal Sweetbreads, Roasted Garlic and Chilli from Chef Justin Quek
Dutch Veal Sweetbreads
- 200 g Dutch Veal Sweetbreads
- Roasted Garlic
- Chopped Chilli
- 50 ml cooking oil
- 1 tsp chopped garlic
- 20 g chopped spring onions
- 2 tsp garlic seasoning
Beer Batter
- 280 g flour
- 320 ml beer
- 1 g salt
- 1 whole egg
Garlic seasoning
- 200 g dried garlic chips
- 40 g dried chilli (dehydrated)
- 10 g chicken powder
- 30 g sugar
- 1 g salt
Garlic Seasoning
Blend into powder, keep as seasoning
General recipe
Defrost veal Sweetbreads in advance in the fridge over night
Soak veal Sweetbreads in 50ml milk, 1 teaspoon of salt and 2 litres of water for 3 hours (this to remove the blood from the veins)
In a pot, boil some water.
Blanch veal Sweetbreads in boiling water for 5 min and put into ice water
Remove the membrane if the veal Sweetbreads
Heat up some oil for deep frying
Coat veal Sweetbreads with flour and beer batter
Deep fry veal Sweetbreads until golden brown, put aside
Heat up a saute pan with some oil stir fry, some chopped garlic and Spring onions
add in crispy veal Sweetbreads
add garlic seasoning, toss well
Serve immediately!