Arbuckle Creek

Author: Arbuckle Creek

  • Crispy Longan-Glazed Chicken Wings

    IngredientsChicken wings: 1.4 kgSalt: 8 gBaking powder: 10 g GlazeLongan purée: 200 gHoney: 40 gSoy sauce: 30 mlChili flakes: 3 gGarlic: 6 g MethodToss wings with salt + baking powder.Bake 220°C / 425°F for 40–45 min.Reduce glaze 6–8 min. Toss wings in glaze.

  • Pan-Seared Scallops with Longan–Lime Beurre Blanc

    IngredientsLarge sea scallops: 16 (U10)Salt: 4 gNeutral oil: 20 ml SauceShallot, minced: 30 gWhite wine: 120 mlFresh longan, finely diced: 80 gLime juice: 20 mlCold butter, cubed: 120 g MethodReduce wine + shallot by 75%.Add longan + lime.Whisk in butter off heat.Sear scallops 90 sec per side. ServiceSauce under scallops; finish with micro herbs.

  • Charcoal-Grilled Chicken Thighs with Longan Tamarind Glaze

    IngredientsBoneless chicken thighs: 1.1 kgNeutral oil: 30 mlSalt: 7 g GlazeFresh longan, puréed: 180 gTamarind paste: 40 gSoy sauce: 30 mlBrown sugar: 25 gRice vinegar: 20 mlGarlic, grated: 6 gGinger, grated: 6 g MethodSimmer glaze 6–8 min until syrupy.Grill chicken until 74°C / 165°F internal.Brush glaze in final 2 minutes of grilling. ServiceTop with scallions…

  • Finger Lime Cashew “Cheesecake” (Raw, No-Bake)

    CrustDates: 120 gAlmonds: 120 gSalt: 1 g FillingSoaked cashews: 300 gCoconut cream: 120 mlMaple syrup: 80 mlLemon juice: 30 mlCoconut oil (melted): 60 mlVanilla: 5 mlFresh finger lime pearls: 25 g MethodBlend crust, press into molds.Blend filling smooth. Fold in finger lime.Freeze 2 hours, then chill. PlatingTop with extra finger lime + lime zest.

  • Finger Lime Cucumber + Mint Salad

    IngredientsPersian cucumbers, sliced: 500 gFresh mint, torn: 15 gOlive oil: 25 mlApple cider vinegar: 15 mlSalt: 4 gSugar: 4 gFresh finger lime pearls: 30 g Method Toss all ingredients. Add finger lime last. PlatingServe ice-cold in shallow bowls.

  • Crispy Jackfruit Banh Mi

    IngredientsJackfruit chunks: 900 gCornstarch: 100 gSoy sauce: 30 mlMaple syrup: 20 mlRice vinegar: 15 mlFry oil Method Coat jackfruit in cornstarch. Fry 3–4 min. Toss in glaze (soy + maple + vinegar).Serve: Pickled carrot/daikon, cucumber, hoagie roll.

  • Birria-Style Jackfruit Tacos + Consommé

    Birria SauceDried guajillo chilies: 30 gDried ancho chilies: 20 gOnion: 100 gGarlic: 8 gCumin: 2 gCinnamon: 1 gApple cider vinegar: 15 mlVeg stock: 750 ml MethodSoak chilies 20 min. Blend all sauce ingredients.Simmer jackfruit in sauce 30 min.Reduce liquid into dipping consommé.

  • Finger Lime Chili Noodles

    IngredientsRice noodles (dry): 400 gNeutral oil: 30 mlGarlic, minced: 10 gChili crisp: 40 gSoy sauce: 30 mlRice vinegar: 15 mlMaple syrup: 15 mlFresh finger lime pearls: 30 gScallions: 30 g MethodCook noodles.Toss hot noodles with oil, garlic, chili crisp, soy, vinegar, maple.Finish with finger lime + scallions off heat.

  • Finger Lime Ponzu Roasted Cauliflower

    IngredientsCauliflower florets: 800 gNeutral oil: 45 mlSalt: 6 gPonzuSoy sauce: 60 mlRice vinegar: 30 mlMaple syrup: 20 mlSesame oil: 10 mlFresh finger lime pearls: 30 g MethodRoast cauliflower at 220°C / 425°F for 25 minutes.Mix ponzu.Toss cauliflower with ponzu and finish with finger lime. PlatingSesame seeds + scallions.

  • Finger Lime Coconut Ceviche (No-Fish)

    IngredientsYoung coconut meat, sliced: 300 gCucumber, julienne: 150 gCherry tomatoes, halved: 120 gRed onion, very thin: 50 gFresh finger lime pearls: 35 gLime juice: 30 mlCoconut milk: 60 mlSalt: 4 gChili oil: 5 mlCilantro: 10 g MethodToss everything gently.Chill 10 minutes before serving. PlatingServe cold in chilled bowls. Finish with extra finger lime on top.