Stuffed Cabbage Lumpia, Paw Paw Ponzu
Rhoda created this dish for Top Chef ™ 23. Reaching back to her Filipino heritage, she reimagined the crisp spring roll as a single long cabbage roll, sliced into elegant spiral rounds. A bright paw paw ponzu and a miso-spiked apple butter mostarda frame the dish, while a puffed buckwheat chili crisp adds the crackle the judges loved. It was named the favourite dish of the day and won the challenge.
- Time: 85 min
Source: Relaxed Recipes
Ingredients
- FOR THE PUFFED BUCKWHEAT CHILI CRISP
- raw buckwheat groats
- neutral oil
- shallots, thinly sliced
- garlic cloves, thinly sliced
- dried chili flakes
- soy sauce
- sugar
- salt, to taste
- FOR THE PAW PAW PONZU
- paw paw pulp
- rice vinegar
- fresh lemon juice
- mirin
- dashi
- small handful bonito flakes , optional; omit for vegetarian
- FOR THE APPLE BUTTER MOSTARDA
- apple butter
- white miso
- whole-grain mustard
- Dijon mustard
- cider vinegar
- honey, to taste
- FOR THE LUMPIA FILLING & ROLL
- garlic cloves, minced
- ginger, grated
- ground pork
- medium carrot, fine julienne
- green beans, fine dice
- large head savoy or napa cabbage
- spring onions, sliced
- toasted sesame oil
- fish sauce
- white pepper