Our recipe this week was stolen (with permission, of course!) from Chef Lon Symensma, of Buddakan Restaurant in New York. Buddakan is one of the hippest spots in the city and probably the biggest – at 16,000 square feet the awe inspiring space features huge chandeliers in the vast sunken ballroom dining room, various other dining rooms, a 30 seat banquet table and a library!
The method in the recipe of cooking the eggs in tea creates a wonderful pattern on the white of the egg; making each one a jewel for your eyes and your taste buds!
The recipe calls for a few less common ingredients, so we thought we'd explain ... • Toasted rice pearls that are used in the recipe as a garnish are available from an Asian market and come ready to use. • Star Anise is a spice that is often used in Asian and Indian cuisine, the star shaped fruits are very pretty and it has a component the same as Anise giving it a similar but more intense flavor; although they are unrelated. Star Anise is used as an ingredient in liqueurs such as Galliano, Pastis and Sambuca. The whole star can be added to a dish, or it can be cut into pieces or ground – a little goes a long way and it can be stored for up to a year if it is whole, in an airtight container. • Sriracha is a hot sauce from Thailand made from chili peppers, vinegar, garlic and salt and is available in markets that have an Asian section. • Sambal is another spicy sauce made from chili and other types of peppers – it is used as a condiment in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka – and sometimes is a side dish – there are many variations of Sambal. It is available in the gourmet or Asian section of your supermarket.
About the chef: Lon Symensma grew up in a small town in Iowa and his first encounter with the restaurant industry was the C.J. Diner. This was followed by a stint at the local country club and from there Chef Symensma moved to Indiana where he worked under the executive chef for the entire University of Notre Dame. This was the catalyst for the then 19-year olds participation in the Culinary Olympics in Berlin, where Chef Symensma and the USA team received the silver medal.
After learning the basic cooking and organization skills to feed an entire student body, Symensma moved to New York to attend the Culinary Institute of America where he graduated with High Honors in 1999 and won the intensive Cucine e Cultura tour hosted by the Italian Trade Commission. Chef Symensma has traveled the world gaining experience in European and Asian cuisine styles. He spent a year dedicated to working at two different two Michelin-starred restaurants in the South of France and working in various kitchens in Italy and Spain including San Sebastian's famed Restaurant Arzak. His exploration of world cuisine also took him to Asia, backpacking though China and Southeast Asia under the guidance of Chefs Gray Kunz and Jean-Georges Vongerichten that included extensive Chinese culinary training at the Royal Garden Hotel in Hong Kong and the five-star Datai resort in Malaysia.
Photo by JR Delia
In 2002, Chef Symensma began working for esteemed chef Jean-Georges Vongerichten, first at his eponymous restaurant and then opening his modern Southeast Asian restaurant SpiceMarket. Symensma's interest in Asian cuisine continued with the opening of the critically acclaimed Yumcha. In 2005 Philadelphia-based restaurateur Stephen Starr offered the young chef a position managing the kitchens of a number of his restaurants along the East Coast including the Buddakan flagship restaurant in New York.
When not in the kitchen, Chef Symensma enjoys exercising, riding his motorcycle and of course, cooking his favorite cuisine, Vietnamese. He dreams of opening a three-star Southeast Asian restaurant.
Tuna Tea Eggs is served at Buddakan for $15. This recipe makes 6 restaurant servings.
Tuna Tea Eggs Ingredients:For the eggs: 12 Eggs 1/2 Cup *Chili Mayonnaise 3 Tablespoons lime juice 1 Teaspoon salt
For the tea: ½ Cup Chinese tea, such as Oolong ¼ of a Star Anise ¼ Teaspoon cloves ½ Cup soy sauce
For the garnish: 24 pieces of thinly sliced sashimi tuna Extra virgin olive oil Salt Scallions (blanched in ice water and cut on a bias) Toasted rice pearls
Tuna Tea Eggs Steal This Recipe® Step by Step Instructions: --Place the eggs in a saucepan, cover with cold water and bring to a boil. Allow them to simmer for about 5 minutes. --Remove the eggs and shock in ice water, gently cracking the shells without removing. --Boil 1 quart of water then turn off heat. Add tea and spices and allow mixture to steep. --Bring the tea liquid back to a boil, add eggs and simmer for about 25 minutes. --Shock eggs again in ice water and peel immediately. Cut the eggs lengthwise and remove the yolks. --In a bowl, mix together the eggs yolks, *Chili Mayonnaise, lime juice and salt, until very smooth. --Place yolk mixture in a piping bag and pipe into the eggs or spoon the mixture gently back into eggs. --Lightly brush the tuna with olive oil and season with salt. --Top the eggs with a thin piece of tuna sashimi, scallions, and a dusting of toasted rice pearls.
* For the Chili Mayonnaise, mix together store-bought brand such as Hellman's with Sambal and Sriracha to desired heat.
The following nutritional analysis is calculated for an approximate 6 oz at-home serving.
Nutrient Name
Amount per Serving
% Daily Value
Calories
240
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
375mg
125%
Sodium
1780mg
74%
Total Carbohydrates
4g
1%
Dietary Fiber
0%
Sugars
2g
Protein
19g
Vitamin A
10%
Vitamin C
6%
Calcium
6%
Iron
15%
Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used.
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Our recipe this week was stolen (with permission, of course!) from Chef Lon Symensma, of Buddakan Restaurant in New York. Buddakan is one of the hippest spots in the city and probably the biggest – at 16,000 square feet the awe inspiring space features huge chandeliers in the vast sunken ballroom dining room, various other dining rooms, a 30 seat banquet table and a library!
About the chef: Lon Symensma grew up in a small town in Iowa and his first encounter with the restaurant industry was the C.J. Diner. This was followed by a stint at the local country club and from there Chef Symensma moved to Indiana where he worked under the executive chef for the entire University of Notre Dame. This was the catalyst for the then 19-year olds participation in the Culinary Olympics in Berlin, where Chef Symensma and the USA team received the silver medal.
