Lin Chee Kang
Lin Chee Kang
Try this quick and easy fruit dessert recipe by Malcolm Goh from Back to the Streets.
  • Difficulty Level Moderate
  • Technique Sous Vide
  • Preparation Time 15 hours 30 minutes
  • Cooking Time 4 hours
  • Yield 4 servings
As seen on Back to the Streets
Ingredients
  • Lin Chee Kang Ice
  • 500 grams Dried longan
  • 100 grams Red dates
  • 1 Lo han guo
  • 100 grams Brown sugar
  • 2 litres Water
  • Pineapple Sous Vide
  • 1 Pineapple
  • 2 Lime
  • 100 grams Brown sugar
  • Garnishes
  • 8 canned Lychee
  • 8 canned Longan
  • 8 canned Sea coconut
Method
  1. Lin Chee Kang Ice:
  2. Combine all the items into a pot and simmer for 3 hours
  3. Strain the liquid and freeze overnight
  4. Scrape the frozen mixture with a fork to create ice flakes
  1. Pineapple Sous Vide:
  2. Fabricate the pineapple into rectangles
  3. Marinate with lime juice and brown sugar and vacuum pack
  4. Cook in a water circulator for 20 minutes at 70°C.
  5. Remove from the seal and pan fry the sous vide pineapple until caramelised
  1. Garnishes:
  2. Place the garnishes around the plate, together with the grated lin chee kang ice and sous vide pineapple

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