U.S. Mozzarella & U.S Colby Jack Sticks with Goji Berry Aioli & Pickled Cherry Tomato

By: Petrina Loh posted Aug 10th 2018 05:11PM

Chef Petrina Loh, winner of the 2017 World Gourmet Summit Awards of Excellence Huber's Restaurant of the Year, presents cheese sticks featuring U.S. Mozzarella and U.S. Colby Jack with her own inspired touches. 

U.S. Mozzarella and U.S Colby Jack Sticks

50g                       (each) red and white quinoa
80g                       semi-fine panko, blended
80g                       (each) ‘00’ flour and potato flour
1g                         aji amarillo
1g                         kampot red pepper powder
3g                         white pepper fine powder
7g                         Szechuan pepper powder
3g                         paprika dolce
100g                     U.S. Mozzarella, cut to 3” x 1” sticks
100g                     U.S. Colby Jack, cut to 3” x 1” sticks
12                        wonton skins
2                          eggs, beaten
                            water for wrapping wonton skins
                            rice bran oil
 
Goji Berry Aioli

1                           egg
1                           garlic, minced
2g                         dijon mustard
10g                       fresh lemon juice
80g                       olive oil
75g                       goji berries, rehydrated
pickled yellow cherry tomatoes for garnishing
             

 
For the U.S. Mozzarella and U.S Colby Jack Sticks:
  • Combine red and white quinoa, blended panko, ‘00’ flour, potato flour, aji amarillo, kampot red pepper, white pepper powder, Szechuan pepper powder and paprika dolce in a mixing bowl. Set the breading mixture aside.
  • Wet the edges of the wanton skins and place a layer of U.S. Mozzarella sticks followed by a layer of U.S. Colby Jack sticks on top.
  • Seal the wanton skins.
  • Dip into beaten egg mixture and coat with the breading mixture.
  • Place in the blast-freezer for 1 hour and deep-fry in rice bran oil at 180°C until golden brown. Keep warm. 
For the Goji Berry Aioli:
  • Combine garlic, egg and Dijon mustard.
  • Blend mixture using a hand blender and drizzle oil in until an aioli forms.
  • Add goji berries to the aiol and blend well. 
  • Serve U.S. Mozzarella and U.S. Colby Jack Cheese sticks on a plate with goji berry aioli and pickled yellow cherry tomatoes as a dip on the side.
Serves 4
  
Adapted from the Jul Aug 18 recipe supplement by Cuisine & Wine Asia.

For more information on U.S. cheeses, contact the U.S. Dairy Export Council Southeast Asia office at info@dairyconnect.biz or visit www.ThinkUSAdairy.org.
 


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