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Reduced Cream

  • Butter 10 g
  • Shallots, sliced 20 g
  • Garlic, chopped 10 g
  • White Pepper Corn, crushed 10 g
  • White Wine 100 ml
  • Fish Stock 100 ml
  • Lemon Juice Dash
  • Cream 150 ml

Orzo Pasta

  • Orzo (Rice-Shaped Pasta) 200 g
  • Little Neck Clam 280 g
  • Waxed Sausage (Chicken Lap Cheong) 60 g
  • White Wine 100 ml
  • Butter 100 g
  • Reduced Cream 150 ml
  • Parmesan Cheese 60 g
  • Fresh Thai Basil 5 g
  1. Reduced Cream

    • In a small sauce pan, add shallot, garlic, bay leaf, peppercorn, white wine, bring to boil and simmer, add fish stock reduce for few minutes, add in cream simmer and reduce.
    • Seasoned with salt, pepper, dash of lemon juice and drop a piece of cold butter flakes monte au beurre.
  2. Orzo Pasta

    • In a large saucepan bring lightly salted water to boiling.
    • Add dried orzo pasta to boil till al dente & drain.
    • Add butter in pan to cook waxed sausage, add in little neck clam, Thai basil, white wine, reduced cream.
    • Add in orzo pasta to toss in sauce, add in parmesan.
    • Rectify seasoning.