ROCKING CHEFS

ROCKING CHEFS

An umami bomb that rocks your palette

Enjoy succulent, four-hour-braised veal in an out-of-this-world coconut milk–based sauce. Tasmanian pepper and Thai herbs deliver the freshness, shrimp adds umami, and our chef’s special salt sprays marry these ingredients into an addictive dish. Served in rice and wrapped in nori leaf.

Ingredients

Grass-fed veal from Bavaria, Fresh-caught, salt water prawns

• Veal
• Coconut milk
• Jumbo prawns
• Kafir lime leaves

About the Recipe

The inspirations behind the Rocking Chefs Puzo are the stand-out flavors and exotic ingredients of Southeast Asia. It’s the most complex recipe we serve, and the result is an umami explosion that may leave you reeling.

The primary ingredient is veal. Chef Ralf carves the meat from the bone, adds spices, and places it in a pan to be braised for four hours. This long, slow cooking process allows the veal to absorb the flavor of the marinade and become incredibly tender.

The veal is seasoned with King of Salt Tasmanian Pepper spray, coconut blossom sugar, fresh thyme, and rosemary. On its own, the Tasmanian pepper is a shot of flavor that adds a woodsy and fruity bite to anything it’s served with. Mixed with the other herbs, the result is a unique flavor combination that works brilliantly to enhance the flavor of the veal.

• Next, our chefs peel the shrimp by hand, season them with King of Salt Pimpinella Anisum and coconut blossom sugar, and sear them in batches in a frying pan.
• Celery is hand chopped, sprayed with King of Salt Magic Umami salt spray, and cooked with coconut milk.
• Everything is mixed together and then seasoned with fresh coriander, kaffir lime leaves, and red Thai chili.

The Rocking Chefs recipe is served warm in the rice form and wrapped with strips of nori leaves.

The Story behind
the Ingredients

The primary ingredient in the Rocking Chefs Puzo is veal from a farm-raised, grass-fed, GMO-free Bavarian cow. Our chefs know where and how the animals live. The shrimp come from a sustainable shrimp farm in Bavaria. They’re humanely grown, never frozen, and without antibiotics.

Tasmanian pepper is considered the best and most powerful variety of the spice. It isn’t so much tasted as experienced; it takes a few seconds to process everything going on in your mouth. You’re left with something alpine, woodsy, and fruity, with a seriously addictive bite.

The Rocking Chefs

Our inventive fusion recipes are painstakingly prepared by the all-star culinary team ROCKING CHEFS. At the helm is Chef Ralf Jakumeit, who oversees the preparation of each recipe and sources ingredients from sustainable farmers and ranchers.