How to make Corn Tortellini the way The St. Regis Kuala Lumpur makes it

Ingredients

• 2kg fresh corn
• 50g sliced shallots
• 2g Thai chilli
• 20g thyme
• 35g salt
• 1L water

Method:

1. Soak the fresh corn, chilli, shallots and salt in a round pot and cook until dry
2. Mix everything in a food processor until smooth and season to taste
3. Place a cling film to cover and set aside in the fridge.

Ingredients

• 150g flour type 00
• 150g semolina flour
• 2 eggs
• 4 egg yolks
• Water

Method:

1. Mix all the ingredients to get homogeneous dough. The kneaded dough shouldn’t feel too dry or too hard, but rather soft and it should leave a humid sensation in your hands
2. Make your dough the night before and store in the fridge. After resting, knead the dough for at least 10 minutes
3. Pass the dough through a pasta machine and use semolina flour for dusting before leaving to dry

Ingredients

• 0.3L water
• 80g butter
• 4g salt

Method:

1. Heat the water with the salt then turn into butter using the BAMIX and set aside on to keep for the service.

Ingredients

• 300g basil
• 360g olive oil
• Salt

Method

1. Blanch the fresh basil in boiling salt water for 2 minutes. Cool down in an ice bath
2. Gently press the basil to remove excess water and blend in a food processor with olive oil until very smooth
3. Strain into a fine strainer to separate the oil and the purée.
4. Keep the purée in sous-vide and cover with foil.

Ingredients

• 100g cherry tomatoes
• 50g shallot
• 100g corn
• 2g salt
• 2g olive oil

Method

1. Steam the corn until cooked and cool down in an ice bath and slice without separating the corn
2. Cut the cherry tomatoes in half and thinly slice the shallots
3. Lightly torch the corn and season with oil and salt to taste. Season the tomatoes and the shallots with oil and salt.