SUPERNORMAL - Cooking Instructions
On behalf of the chefs at Supernormal, thank you for choosing to have dinner with us. The menu is composed of some of our favourite dishes and will change seasonally. We look forward to welcoming you back to the restaurant soon. Have a lovely meal.

Snacks

SZECHUAN PICKLED VEGETABLES - SHIITAKE, CUCUMBER & SZECHUAN PEPPER
Transfer the pickle contents to a small mixing bowl, toss well to ensure all the vegetables are well coated in the dressing. These can be served immediately or left to marinate at room temperature for 30 minutes. Prep time: 2 minutes.

Dumplings, buns & bao

PRAWN & CHICKEN DUMPLINGS WITH CHILLI & VINEGAR SAUCE (6 PIECES)
Bring a medium saucepan of salted water to the boil. Carefully add the dumplings and simmer for 4-5 minutes. Remove the dumplings with a slotted spoon and serve in a small bowl or shallow plate. Pour the dressing over the dumplings and serve immediately. Prep time: 5 minutes.

VEGETABLE DUMPLINGS WITH GINGER VINEGAR (6 PIECES)
Bring a medium saucepan of salted water to the boil. Carefully add the dumplings and simmer for 2-3 minutes. Remove the dumplings with a slotted spoon and serve in a small bowl or shallow plate. Pour the dressing over the dumplings and serve immediately. Prep time: 5 minutes.

SZECHUAN PORK DUMPLINGS WITH SWEET SOY & CHILLI SAUCE (6 PIECES)
Bring a medium saucepan of salted water to the boil. Carefully add the dumplings and simmer for 4-5 minutes. Remove the dumplings with a slotted spoon and serve in a small bowl or shallow plate. Pour the dressing over the dumplings and serve immediately. Prep time: 5 minutes.

NEW ENGLAND LOBSTER ROLL, BRIOCHE BUN, DRESSED STEAMED LOBSTER & FRESH WATERCRESS
Remove the paper from inside the bun and separate the two pieces. Microwave the bun on high for 5–10 seconds then place buttered-side down in a frying pan over medium heat and cook for 1 minute or until golden. Transfer the bun to a plate, spoon the dressed lobster meat onto the base and, top the lobster with a good amount of watercress. Cover with the bun lid and serve immediately. Prep time: 5 minutes.

DUCK BAO, TWICE-COOKED DUCK LEG, BAO, SHANGAI VINEGAR & PLUM SAUCE
Remove the duck leg from the bag and place it in the foil tray along with a ½ cup of water. Cook the duck in a 220°C oven for 20–25 minutes until the skin is golden. When the duck is cooked, transfer to a serving plate. Meanwhile, keeping the buns in their packaging, microwave on high for approximately 30 seconds until soft and pillowy (this may need more or less depending on your microwave). Alternatively, the buns can be steamed in a steam oven or stovetop steamer for 5 minutes. Serve the duck, hot steamed buns, cucumber slices, vinegar and plum sauces at the table. Using a spoon and fork, shred the duck meat from the bone and assemble the bao as you like. These can also be pre-assembled and served as a canapé. Prep time: 30 minutes.

Smaller dishes

KINGFISH, PICKLED FENNEL & YUZU KOSHO DRESSING
Place the pickled fennel on a serving plate & arrange the kingfish on top. Drizzle the yuzu kosho dressing on top and serve. Prep time: 3 minutes.

TUNA, SEA BREAM & KINGFISH SASHIMI, KOHLRABI, WHITE SOY & SESAME LAVER
Arrange the shredded kohlrabi on a serving plate and place tuna, sea bream and kingfish on top. Drizzle the white soy over the fish and sprinkle the chives and laver over the top before serving. Prep time: 5 minutes

BBQ KING PRAWNS
Preheat BBQ or oven grill. Once hot, cook the prawns on one side for 3mins, turn them and cook for another 3 mins. Once cooked remove from the grill. Serve the prawns with the Korean cocktail sauce on the side with a wedge of lemon. Sprinkle shichimi pepper (to taste).

SILKEN TOFU, STEAMED EGGPLANT & MALA DRESSING
Bring a medium saucepan of water to the boil. Leaving the eggplant in the bag, place into the water, turn the heat to low and simmer for 5 minutes. Meanwhile, arrange the silken tofu in a serving bowl. Cut open the eggplant bag and spoon the eggplant and sauce over and around the tofu. Finish by sprinkling the coriander leaves and crispy garlic over the dish. Prep time: 2 minutes.

SZECHUAN CHICKEN NOODLE SALAD WITH CLASSIC SESAME SAUCE, PICKLED & CHILLI
Place the noodles in a mixing bowl large enough to toss the noodles. Add the fresh mizuna, pickled cucumber, chilli oil (to taste) and toss well. Add the dressing and toss once again to ensure everything is nicely coated. Transfer to a serving bowl, top with the sliced chicken and sprinkle with the sesame crumble. Prep time: 10 minutes.

MISO ROASTED CAULIFLOWER WITH FURIKAKE SEASONING
Remove the cauliflower from the bag and place it in the foil tray. Bake in a 220°C oven for 15–20 minutes until golden. Transfer to a serving plate and pour over the miso dressing. Sprinkle the furikake over the top and serve immediately. Prep time: 20 minutes.  

COS HEART SALAD WITH CHIVES, MINT AND SESAME DRESSING
Rinse cos with cool water and arrange the cos hearts on a plate or in a bowl. Spoon the dressing over the lettuce and sprinkle the fresh herbs over the top. Serve immediately. Alternatively, the cos hearts can be broken up and all the ingredients tossed together. Prep time: 5 minutes

Larger dishes

SLOW-COOKED XINJIANG LAMB WITH SPRING ONION PANCAKE, CORIANDER & MINT SAUCE
Remove the lamb from the bag and place it in the foil tray along with a ½ cup of water. Bake in a 220°C oven for 25­–30 minutes until golden brown. Check the centre of the lamb with a metal skewer or meat thermometer to ensure it is heated through. Meanwhile, heat a large frying pan over high heat. Place a teaspoon of vegetable oil into the pan and cook the spring onion pancake for 2 minutes on either side, or until golden. Alternately, leave the pancake in the foil and bake in the oven with the lamb for 8 minutes. Once the lamb is ready, heat the Xinjiang sauce in a small saucepan over medium heat. Using a pair of tongs, transfer the lamb to a serving bowl or small casserole dish. Pour the sauce over the lamb and top with the coriander leaves and shredded spring onion. Serve the lamb with the pancakes, and the mint and coriander paste. Prep time: 35 minutes.

MASTER STOCK CHICKEN WITH FERMENTED CHILLI, SPRING ONION & GINGER SAUCE, STEAMED RICE
Bring a large saucepan of water to the boil. Leaving the chicken in the bag, add to the water and simmer for 1 minute. Turn off the heat, cover with a lid and leave to warm through for 15 minutes. Meanwhile, microwave the steamed rice in its container with the lid on, on high for 2 minutes (this may need more or less depending on your microwave). Remove the chicken from the water and cut open the bag with a pair of scissors. Slip the chicken onto a serving platter and pour the cooking juices over the top. Serve the chicken whole or sliced, alongside the steamed rice and sauces. Prep time: 25 minutes.

STEAMED MARINATED HAPUKA, BURNT BUTTER SAUCE, AND GREEN BEANS
Bring a large saucepan of water to the boil. Leaving the fish in the bag, add to the water, cover with a lid and turn off the heat. Leave to warm through for 8 minutes. Carefully remove the bag using a pair of tongs and set aside. Return the pot to the heat, bring the boil and add the bag of beans. Simmer for 4 minutes before removing the bag. Cut the bags open and transfer the fish and the beans to a serving plate. Just before serving, microwave the steamed rice and the butter sauce in their containers, with their lids on, on high for 2 minutes (this may need more or less depending on your microwave). Stir the sauce well then pour over the fish and beans. Serve the steamed rice alongside. Prep time: 25 minutes.

RARE-BREED PORK SHOULDER BO SSAM
Remove the pork from the bag, place it in the foil tray and fill the tray up to 3 cm with cold water. Bake in a 220°C oven for 1 hour or until the crackling is golden, blistered and crisp. Meanwhile, arrange the sauces, and the kimchi, pickled vegetables and salad leaves on serving plates. Microwave the steamed rice in its container with the lid on, on high for 2 minutes (this may need more or less depending on your microwave). Slice the pork and arrange on a plate to serve. Prep time: 60 minutes. 

Sides

STEAMED RICE
Microwave the rice in its container with the lid on, on high for 2 minutes (this may need more or less depending on your microwave). Prep time: 2 minutes.

SPRING ONION PANCAKE
Heat a large frying pan over high heat. Place a teaspoon of vegetable oil into the pan and cook the spring onion pancake for 2 minutes on either side, or until golden. Alternately, leave the pancake in the foil and bake in a 220°C oven for 8 minutes. Prep time: 5 to 8 minutes.

SAUTÉED GREENS WITH XO SAUCE & LEMON
Heat 1 tablespoon of oil in a large frying pan over high heat. Add the greens and toss or mix well with a wooden spoon for 1 minute, ensuring the pan continues to make a sizzling sound. Add the XO sauce and cook for 2 minutes, stirring well to avoid sticking. Turn off the heat, squeeze the lemon juice over the greens and serve immediately. Prep time: 5 minutes.

STEAMED BUNS WITH YUZU KOSHO BUTTER
Bring a medium saucepan of water to the boil. Leaving the beans in the bag, add to the water and simmer for 4 minutes. Cut the bag open and transfer the beans to a serving plate. Prep time: 5 minutes.

SAUTÉED ASPARAGUS, OTWAY SHIITAKE & MISO
Firstly, take a serving bowl or plate and dollop the miso emulsion onto the base, spreading out nice and evenly. Put aside. Heat 1 tablespoon of olive oil in a large frying pan over high heat. Once smoking slightly, add the asparagus and shiitake, keeping the heat up nice and high. Toss or mix well with a wooden spoon for approximately 2 minutes, ensuring the pan continues to make a sizzling sound. Add the mushroom soy sauce and cook for another minute, stirring well to avoid sticking. Turn off the heat, add the garlic chives and season with a little salt to taste. Spoon the asparagus and shiitake onto the miso emulsion and serve. Prep time: 5 minutes.

Dessert

CHOCOLATE MOUSSE WITH SALTED CARAMEL & PEANUT PRALINE
Spoon the chocolate mousse into a dessert bowl, pour the salted caramel sauce over the top and sprinkle with the shaved peanut praline crumbs. Note: there is no shame in eating the chocolate mousse straight out of the container. Prep time: 2 minutes.

BAKED MERINGUE, ROSE CREAM & RASPBERRY
Serve baked meringue in a dessert bowl, spoon the rose cream generously onto the meringue, and finish with the raspberry compote to serve. Prep time: 2 minutes.