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Cut turnip into 2cm thick, then use a circular cutter [6cm diameter] to cut the turnip into circular shapes; scope out the core then set aside
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Add 1 tsp salt into water and blanch turnip cups for 15 minutes then set aside. Steam tri-colour quinoa with ½ tbsp of concentrated Japanese style pork bone broth and 60ml of water for 20 minutes
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Pre-heat wok with oil, and sauté the minced beef till fully cooked. Add quinoa and oyster sauce, stir well and reserve
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Blanch green peas till fully cooked then blend with 200ml water till smooth. Pass through a chinois, keep the liquid and reserve
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Stuff the quinoa mixture into the turnip cups and steam for 5 minutes
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Mix the green pea liquid with the rest of the seasoning and simmer till thick consistency. Pour the thick sauce onto a plate, place the stuffed turnip with quinoa in the middle and ready to serve