Petal and Microgreen Medley

Petal and Microgreen Medley

Created by Chef De Cuisine Jeffrey Tan of IPF Culinary Consultancy Services

10 Minutes



For 4 people

  • 1 orange, peeled and segmented
  • 2 tablespoon(s) of light soy sauce
  • 500 mL of vegetable oil
  • 4 pieces of deep fried dry fish (available from Chinese grocer or specialty store)
  • 3 tablespoon(s) rice wine
  • 200 grams cherry tomatoes, quartered
  • 4 free ranged Eggs, soft boiled for no more than 5 minutes to be still gooey in the centre
  • 1 tablespoon(s) lemon juice
  • 3 large egg yokes
  • 1 punnet Flowerdale Farm Edible Flowers (Summer Smile)
  • 0.5 teaspoon(s) salt
  • 1 orange's juice
  • 1 punnet Flowerdale Farm Microgreen Mache
  • 6 teaspoon(s) of horseradish sauce

Adjust Quantity


  1. For the mayonnaise, whisk briskly in a small metal or glass bowl all ingredients, except the oil. While still whisking strongly, gradually add oil in a steady stream until the mayonnaise reaches the desired consistency. Add more horseradish to taste.
  2. In another small bowl, combine the microgreens, edible flowers, tomato, orange segments and juice.
  3. On 4 serving plates, assemble the boiled egg on top of a tablespoon of the horseradish mayonnaise, then place the deep fried fish on top.
  4. Place the microgreen and flower medley next to the egg.
  5. Drizzle with a good quality olive oil and sprinkle lightly with salt flakes.