After the urging of many comments and friends, Here is the long awaited recipe for the Stuffed Tomatoes Chinoise. I can’t seem to find the pronunciation and the closest I got was Chinois (shin-wah) which is also known as a strainer, but that is not quite it so I deduce that chef Ian made the name. I will have to ask him I suppose! Ok so before I get to the recipe, the most important thing I want to stress here is that you know the difference between a chopped vegetable and julienne cuts. For this recipe you will need a fine julienne cut, which is a 2 inch piece that is 1/16 of an inch thick and cut square. Here is a picture of what I am talking about:
Please use caution with your knives and please please please use sharp knives, it will work better I promise! I won’t slap your hand if you don’t have perfect julienne cuts but if you practice it can make such a difference with your plate!
(For this recipe I highly recommend a digital scale because we have small amounts)
Stuffed Tomatoes Chinoise : Prep Time – 10 minutes, cook time 2 hours (this is chill time), yields 1 portion.
- 1 Medium Tomato (7-8 oz.)
- .11 oz. fresh Ginger, grated
- 1 tsp. Rice Vinegar
- 1tsp. Sesame Oil
- .08 oz. Soybean or Vegetable oil (like 2 drops)
- 1/2 tsp. Soy Sauce
- Salt to Taste
- Sugar to Taste
- .58 oz. carrot
- .29 oz. celery
- .29 oz. onion
- 1.33 oz. Bean Sprouts
- 1.33 oz. cooked shrimp (3 shrimp, chop them)
- 1/4 tsp. chopped fresh Cilantro
- About 15 slices of cucumber
Instructions: (please wash all your veggies!)
- Remove the stem from tomato. Cut the top 1/3 of the tomato and keep the top. Remove the seeds and ribs of the tomato. I used a spoon and took it around the inside to loosen the inside from the flesh and it worked. Your tomato will look like a bowl with no insides. Season the interior of the tomato and place it overturned on a paper towel. Put in refrigerator for at least 30 minutes.
- Place the grated ginger, rice vinegar, sesame oil, soy oil, soy sauce, and sugar in a bowl and mix it all together to form the vinaigrette.
- Strain the sauce with a chinois (strainer!) into a small bowl and set aside.
- Cut the carrot, celery, and onion into a fine julienne.
- Blanch vegetables in boiling water for 30 seconds and put them immediately into ice water. If you are unsure, make your water boil (and salt it!) throw the veggies in the chinois (strainer!) and hold it in the boiling water for the 30 seconds and then pull them out, and drop them into a bowl of ice water. Then take them out and squeeze any water off them, spread them onto paper towels, and keep them refrigerated until ready for use.
- Repeat the same procedure for the bean sprouts.
- Combine the vegetables, shrimp, and chopped cilantro in a bowl. Add the vinaigrette and toss to mix.
- Arrange the cucumbers on the plate in a circle fashion and keep the pattern. This is called channeling. Fill the tomato (on a different plate than your serving plate!) with the vegetable and shrimp mixture, then place it in the center of the cucumbers. Place the tomato top on the side.
Chill for 1.5 hours and then its ready!