per serving
30 tofu sheets
400g fresh Kalimeris indica (Indian aster)
10 shallots, finely diced
chives for tying
3g monosodium glutamate
3g essence of chicken
sesame oil
500ml white stock
Makes 30
Boil the tofu in the stock for several minutes, then drain. Boil the shallots for a minute and drain.
Clean and blanch the fresh Kalimeris indica, refresh in iced water, then squeeze dry and finely chop. Blend a teaspoon of salt, the shallots, the monosodium glutamate, essence of chicken and a teaspoon of sesame oil uniformly into the vegetable. Wrap the mix in tofu sheets to make a neat ball and tie up the bundles with chives (practice makes master of us all). Cut off excess lengths of chive and serve at room temperature.
