Iain Ling is here to bring the heat. As the owner of Super Ling, Melbourne’s answer to ‘Chinese-ish’ comfort food, messing with the expected but sticking with the authentic is his special skill. This food is the stuff of unbudgeable cravings. Casual, playful and focussed on drool-worthy flavour, with Super Ling we’ve really found our people.
Start with the Pork Mapo Tofu. This is the filling inside Super Ling’s legendary jaffles. Rooted in Sichuan with a serious Aussie spin, expect a chestnut crunch, fiery spice and the soothing, simmering sense of comfort all home-cooking should have.
Beer, Beef & Whisky Pie
1kg Beef mince
Dram of Whisky
Salt and pepper
2-3 Tsp corn flour
1. Brown meat then sweat onions and garlic in the same pan,
2. Add salt and a load of pepper.
3. Add beer and water to just cover meat etc. cook for 20 to 30 mins.
4. Make sure you have the right amount of liquid
5. Thicken with cornflour mixed with cold water.
6. Smash it in a pie tin, cover and bake
You can also add carrots and peas if you like.
Side dishes veg, mash, what ever you don’t put in!
Perfectly Paired With Coffee Maple Old Fashioned
50ml Coffee rested Starward Nova
5-10ml Maple syrup
2 Sashes Angostura bitters
1. Add ingredients to a glass and stir down with ice.
2. Strain over block ice in a short glass and garnish with coffee beans or orange peel.
1. Add 15-20 coffee beans to 100ml of Starward Nova.
2. Rest at room temperature overnight (12 hours or so)
Pork Mapo Tofu
500g Firm tofu
¼ Cup neutral oil (canola, peanut, vegetable etc.)
500g Pork mince
1 Large brown onion, small dice
6 Cloves Garlic, minced
1 Tbsp piece ginger, peeled grated / minced
4 Pieces Thai dried chillies
1 Tbsp Pun Chun chili bean paste
1.5 Tbsp Lao Gan Ma (LGM) chilli crisp
1.5 Tbsp Koon Yick chili oil
½ tsp Kashmiri chili powder
1 Tbsp Shao Xing rice wine
1 tsp dark soy
2 tsp konbu extract
1 Tbsp white soy
1 tsp soy paste
½ tsp ground white pepper
2 tsp Chinkiang black vinegar
½ tsp salt
1 tsp sugar
2 Tbsp canned water chestnuts
1-2 cups water
2 stalks spring onion
1 tsp cornflour mixed with 2 tbsp cold water
1.5 Tbsp ground red Sichuan peppercorns
1. Bring a pot of water to just below a simmer. Cut the tofu into 2.5cm cubes and add to the water. Cook for 5-10 minutes to warm through.
2. Heat wok over high heat and add 2-3 tablespoons of oil. Fry mince until well-browned and separated, remove from wok and set aside.
3. Add another tablespoon of oil. Sweat brown onion until translucent, on medium heat.
4. Add ginger, garlic and cook until it smells aromatic, about 30 seconds to one minute.
5. Add chilli bean paste and continue cooking on medium-low heat until oil turns red.
6. Add LGM, chili oil, dried chilli, chili powder and continue cooking on low heat for 5 seconds.
7. Return pork mince into wok, turn heat to medium and stir through.
8. Deglaze rim of pan with Shao Xing rice wine, add seasoning except salt and sugar.
9. Drain tofu and add to the wok with water chestnuts and enough water to create a loose sauce consistency. Bring to a simmer while stirring gently.
10. Taste before adjusting with salt and sugar (usually more sugar than salt to balance).
11. Ensure corn starch slurry is well mixed. While mapo is simmering, slowly add slurry to thicken. Wait for sauce to boil before adding more slurry as it thickens through heat. Thicken until sauce coats tofu, is pourable but not gluggy.
12. Transfer to bowl and garnish with spring onion and Sichuan pepper as desired.
Perfectly Paired With Two-Fold with plum & honey soda
Plum & Honey Soda
3 plums [tinned]
80ml plum juice [from the tin]
30ml lemon juice
Crack of salt
30ml Starward Two Fold
10ml Fino sherry (optional)
Plum and Honey Soda
Either add ingredients to hot boiled water or heat altogether over stove but do not boil. Once hot, give a quick stir to ensure salt and honey mixes in, remove from heat and let stand. Once cooled, strain off plum solids, carbonate and refrigerate.
Don't be scared to tweak the soda recipe! Add different fruit, more fruit or a different sweetener.
Combine your new soda and drink in a tall glass with ice, garnish with lemon.