1 tablespoon rice wine vinegar
12 quail eggs
2 3/4 cups bread flour
2 3/4 cups cake flour
1/2 tablespoon salt
3/8 cup sugar
1 teaspoon ancho chile powder
4 tablespoons baking powder
1/2 tablespoon minced fresh thyme
Zest of 1 lemon, minced
1/2 cup chilled butter (4 ounces)
12 ounces buttermilk (Place 2 eggs in a pint-sized measuring cup and fill to the top with milk.)
1/4 cup plus 1 tablespoon extra virgin olive oil
2 stalks lemongrass, white part only, finely minced
3 scallions, sliced 1/16-inch thick, green/white separated
Salt and white pepper to taste
Juice of 1 lemon
1/2 tablespoon coarsely ground coriander, toasted
1/2 pound fresh crab leg meat, picked through
1 large head fennel, cored and shaved paper thin
Beverage Suggestions: Jasmine Tea, Black Coffee, Fresh Orange Juice
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