May 29, 2021

Sesame Peanut Sauce Noodles

Sesame Peanut Sauce Noodles is a popular Chinese cold noodles variety. It is an easy to cook and tasty recipe that can be made in under 30 minutes.

In this recipe, the noodles are tossed in sesame sauce made of tahini paste, peanut butter and soy sauce and chilli oil, just before serving and garnished with peanuts, sesame seeds and green onions, and served cold.

Recipe Card 

Ingredients Quantity
For the Noodles  
Wheat Noodles 300 g
For the Sesame Noodles  
Aseel Tahini paste 4 tbsp
Peanut Butter 4 tbsp
Light soy sauce 20 ml
Vinegar 5 ml
Sugar 10 g
Water (hot) 120 ml
Sesame oil 15 ml
For the Chilli Oil  
Ginger (minced) 50 g
Red Onion (minced) 100 g
Sugar 20 g
Black soy sauce 3 ml
Thin soya sauce 7 ml
Aseel Canola Oil 150 ml
Chilli Dried Small (crushed) 200 g
To Garnish the Noodles  
Toasted sesame seeds A/R
Chopped peanuts A/R
Seedless cucumber, sliced A/R
Fresh cilantro A/R
Green Onions A/R

 

Method of Preparation:

For the Noodles

  • Boil in water till "springy" in texture

For the Sesame Sauce

  • Mix all the ingredients except for the hot water
  • Slowly whisk the Hot Water into the sauce
  • Adjust salt according to taste

**This sauce can be mixed and stored in the refrigerator

For the Chilli Oil

  • Squeeze the water from the minced ginger and onion
  • Heat up oil to 50⁰C fry ginger first
  • Once slightly darker, add in onion and stir
  • After the onion & ginger has cooked, add crushed chilli
  • Cook for 5 minutes more, then add sugar
  • Set aside to cool
  • Once cooled, add both the soy sauce

To Garnish the Noodles

  • Once Noodles are cooked, strain and set in a bowl
  • Pour sauce over noodles
  • Top with chilli oil, spring onion, cucumber and peanuts

May 27, 2021

Malaysian Karipap

The crispy, golden and spicy Malaysian Karipap or Malay Curry Puff is an easy to make vegetarian snack with a filling made of curried potato. This tasty snack is similar to the Indian samosa and the Mexican empanadas and is also widely popular in the neighbouring countries as well.

 

Recipe Card: 

Ingredients Quantity
For the Dough  
Oil Dough  
All-purpose flour 200 g
Corn oil 85 g
Water Dough  
All-purpose flour 225 g
Butter 40 g
Salt 1 tsp
Sugar 0.5 tsp
Water 115 ml
For the Stuffing  
Potatoes 200 g
Aseel vegetable ghee (melted) 60 ml
Salt 5 g
Water 80 g
Frozen mixed vegetable 75 g
Corn oil 3 tsp
Onion (diced) 1 pc
Garlic 2 pc
Curry powder 1 tsp
Cilantro chopped 2 tsp
Green chilli 1 tsp
To serve
Sriracha As required

Method of Preparation: 

For water dough:

  • Mix flour, salt and sugar in a mixing bowl. Add water and mix well to make into a dough. Wrap it up with plastic wrap while you prepare the oil dough. Divide and scale for 38 gm each roll.

For oil dough:

  • Mix the flour with oil and continue to knead until you form a dough. Divide and scale for 28 gm each roll.

Combining the dough together:

  • Get the water dough and flatten it into a disc.
  • Place the oil dough on top and wrap the water dough around it.
  • Wrap the whole thing up and let it rest for 10 minutes before rolling the dough out.

For the Stuffing

  • In a large saucepan, boil the unpeeled potatoes in plenty of water.
  • After 15 minutes, remove the potatoes with a skimmer.
  • Drain the potatoes and let them cool completely.
  • Once cooled, peel and cut them into small cubes.
  • Heat the vegetable oil in a pan over medium heat and sweat the onion for 1 minute, stirring continuously.
  • Add the curry powder and continue to stir for 2 minutes over low to medium heat.
  • Add the diced potatoes and frozen mixed vegetable.
  • Stir well to soak up the curry flavour.
  • Pour in the water and add salt.
  • Add the chopped cilantro and chopped chilli, continue to stir so that everything is well combined.
  • Transfer the stuffing into a bowl, cover and let cool completely.

 For the Finishing

  • Divide the filling into 20 equal portions when you are ready to wrap the curry puffs.
  • Lightly dust your working surface with a bit of flour.
  • Get the water dough and roll it out into a rectangle. Then roll it up with your fingers, starting from the side near to you to the other side.
  • Rest them for 14 minutes, and then rotate the dough 90 degrees to the left or right.
  • Use a rolling pin to roll it out again to a rectangle.
  • Use your fingers to roll it up again starting from the side near you to the other side like a Swiss roll again.
  • Wrap it up and rest for 15 minutes
  • Cut the dough into 20 equal portions. Keep them covered and work with one portion at a time.

Wrapping:

  • Lightly dust your working surface with a bit of flour.
  • Flatten the cut dough with your palm and then use a rolling pin to roll it out into a circle, about 5-6 inches in diameter. Place one portion of the filling.
  • Fold the dough in half to create a half-circle and then seal the edge by pinching and folding up

Frying:

  • In a high-sided pan, with a non-stick coating, heat a large quantity of oil to 340 F (170°C).
  • Fry the karipap over medium heat for 3 to 4 minutes or until golden, turning only once.
  • Remove from the oil and let the karipap drip into a wire strainer.

May 25, 2021

Pineapple Upside Down Cake

Cakes are traditionally sweet and savoury. Cakes differ from bread, in that they are richer and are eaten by themselves, rather than as an accompaniment. They are generally made from a mixture of flour, fat, eggs, sugar and other ingredients baked together and are also iced or decorated. They could also contain honey, fruits and nuts.

They come in many shapes and styles, some of the commonly found shapes are; round, square, rectangle, oval, etc. However, the most popular shape remains round and the methods in which they are produced vary from different regions and cultures.

To learn more about the popular types of Cakes, you can go through the introductory lesson  - Cakes... Baking Made Easy! 

About the Pineapple Upside Down Cake 

Pineapple Upside Down Cake is a classical American cake that is baked in a single cake tin using pineapples, sugar and maraschino cherries placed decoratively at the bottom of the tin. The cake batter is then poured onto the fruit and baked in the oven. Once the cake is cooled, it is served turned over.

This Dish 

The dense bittersweet flavour of the caramelized pineapples and cherries complement the light vanilla spiced sponge cake.

Recipe Card

Ingredients Quantity
Butter 150 gm
Sugar 150 gm
Eggs 3 pieces
All purpose flour 225 gm
Baking powder 15 gm
Salt 1.5 gm
Vanilla 1 ½ tsp
Pineapple juice from the can 120 ml
Pineapple rings 6-7 rings
Glazed cherries 6-7 pieces
For the Base of the Pan
Brown sugar 75 gm
Butter 30 gm

 

Method of Preparation:

  • Preheat oven to 180˚C.
  • Sprinkle the bottom of the baking pan (8 ½ inch diameter x 2 ½ inch height) with 75 gm of brown sugar. Chop 30 gm of butter into small pieces and sprinkle evenly over the sugar. Place pineapples around the tin in a decorative manner (as desired) and place a maraschino cherry into the centre of each ring. Set aside.
  • Into a large bowl sift flour, salt and baking powder together.
  • In another large bowl, cream butter and sugar until light and fluffy.
  •  Add vanilla essence.
  • Beat in one egg at a time alternating with one tbsp of flour, as the egg and butter will not mix, making the mixture looking curdled.
  • Fold in the remaining flour with a spatula. Do not use the handheld electric mixer / Planetary mixer to fold in the flour, as it will overwork the mixture and make the cake heavy and dense.
  • Fold in the pineapple juice to get the right consistency.
  • Pour the batter over the pineapple slices, and spread the batter without touching the sides of the tin and bake at 180˚C for 40-45 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  • Trim the peaked top of the cake with a bread knife to level it.
  • Turn the cake out upside down on a wire rack and cool.
  • Serve on a serving platter with a custard-based sauce.

May 24, 2021

Battenberg Cake

Battenberg cake is an impressive light sponge English cake, consisting of two different flavours of choice assembled in a chequered pattern and held together with apricot jam and covered in marzipan. When cut in cross-section the cake displays an interesting two by two check pattern.

 

Recipe Card

Ingredients Quantity
All-purpose flour 115 g
Butter 115 g
Eggs 100 g
Caster sugar 115 g
Vanilla essence 1 tsp
Baking powder 1.5 tsp
Milk 1 ml
Strawberry paste 15 g
Red food colouring Few drops
For Assembly  
Apricot jam 100 g
Marzipan 250 g

 

Method of Preparation:

  • Cream butter, sugar and vanilla till fluffy.
  • Add eggs slowly.
  • Sift the dry ingredients and mix them into the above mixture with a spatula alternating with the milk.
  • Divide the batter into 2 parts.
  • One part of the batter remains as it is and add the strawberry paste and red colour into the other part.
  • Pour the batter into a separate 18x18cm frame and bake at 165*C for 12-15 min.
  • Once the cake is cool, spread apricot jam on the vanilla cake and place the strawberry cake on top.
  • Cut 3cm strips and assemble them into a checkered pattern.
  • Apply the apricot jam on the outer surface of the checkered pattern cake and cover with rolled marzipan.

May 11, 2021

Deep-Fried Calamari

Crispy and perfectly seasoned deep-fried calamari is a very popular appetizer from Greece and is now widely popular the world over. In this recipe, the calamari rings are coated in a mixture of flour, buttermilk, smoked paprika and served with an easy to whip–up Mayo & Sriracha sauce.

 

Recipe Card

Ingredients Quantity
For the Calamari  
calamari rings and tentacles 600 gm
buttermilk 1 cup
All-purpose flour 2 cups
Salt 2 tsp
Smoked paprika 1 tsp
Pepper 1 tsp
Garlic powder 1 tsp
Aseel canola oil
For the Sriracha Mayo  
Aseel oil 250 ml
Sriracha sauce 50 ml
Egg yolk 2 pcs
Vinegar 1 tsp
Salt & Pepper To taste
English mustard 1 tsp

 

Method of Preparation

  • Clean and cut squid
  • Place the calamari in a bowl with the buttermilk and stir to combine.
  • Cover the bowl and refrigerate for at least 30 minutes
  • Heat deep fryer up to 180c
  • Place the flour, salt paprika, pepper and garlic powder, in a medium bowl. Stir to combine.
  • Remove each piece of squid from the buttermilk and dredge in the flour. Reheat the process until all pieces are coated.
  • Place 8-10 pieces of squid in the oil, cook for 2-3minor until golden brown.
  • Remove the squid from the oil and drain it on a paper cloth.
  • Sprinkle additional salt over the squid if desired, and with chopped parsley.

For the Mayonnaise

  • Place the egg yolk, vinegar, salt pepper and mustard in a clean bowl
  • Gradually whisk and add oil, a drop at a time, emulsifying quickly.
  • Continuously whisk and add oil to form an emulsified sauce.

May 10, 2021

Bagara Baingan

Bagara Baingan is a popular vegetarian dish from Hyderabad, made of Brinjals simmered in rich peanut & coconut-based gravy to give a surprising motley of flavours, making it a perfect accompaniment for rice or any Indian bread.

Recipe Card 

Ingredients Quantity
Mutton with bones 500 gm
Ginger garlic paste 2 tsp
Yoghurt 2 tbsp
Turmeric powder ½ tsp
Onion chopped 120 gm
Tomato chopped 80 gm
Potato cubed 150 gm
Aseel vegetable ghee 3 tbsp
Salt To taste
For the Paste  
Red chillies 3 nos
Cumin seeds ½ tsp
Fennel seeds ½ tsp
Cashewnut 5 nos
Cloves 2 nos
Cinnamon stick 1 stick
Star anise 1 pc
Black peppercorn ½
Aseel tahina paste 2 tbsp
For Garnish  
Curry leaf 4 pcs
Cumin seeds ½ tsp
Canola oil 1 tsp

 

Method of Preparation: 

Method of Preparation:

  • Marinate the mutton with ginger garlic paste, turmeric, yoghurt and a pinch of salt for about 1 hr
  • Pressure cook the mutton for about 10-15 min
  • Sauté the onions and tomatoes until soft.
  • Add the cooked mutton and cover and cook for 15 min
  • Add the paste to the mutton and continue cooking on a slow flame until the mutton is tender and the sauce thickens.
  • Remove and serve hot garnished with Chilli and curry leaf

For the Paste

  • In a hot dry pan roast all the ingredients except Tahina paste.
  • Cooldown to room temperature and blend to a smooth paste with little water.
  • Add the tahini paste and mix well.

May 9, 2021

Korean Fried Chicken

Korean Fried Chicken is a temptingly delicious crispy chicken coated in a sticky, sweet & savoury sauce that is typically consumed with rice or noodles. In this recipe, the pieces of chicken are crispy coated, deep-fried and smothered with the spicy gochujang sauce, the highlight of this recipe.

Recipe Card

Ingredients Quantity
Chicken Marinade  
Chicken thighs bone in 350 gm
Rice wine 2 tbsp
Ginger minced 2 tbsp
Salt 1 tsp
Black pepper 0.5 – 1tsp
Potato startch 250 gm
Aseel canola oil 1.5 ltr
For the Sauce  
Tomato Sauce 3tbsp
Gochujang 2 tbsp
Honey 0.5 cup
Brown sugar 0.5 cup
Dark soy sauce 2 tbsp
Minced garlic 2 tbsp
Sesame oil 1 tbsp
Sriracha 1 tbsp
For the Garnish  
Toasted Sesame Seed A/R
Green onions shredded A/R

 

Method of Preparation: 

For the Chicken

  • Marinate the chicken in rice wine, ginger, salt and black pepper, for 4 hrs or overnight.
  • Combine them well and coat the chicken evenly with the starch by dipping the pieces one by one into the bowl of starch. Roll the chicken pieces around a bit and take them out and set them aside.
  • In a deep saucepan (or fryer) add a generous amount of oil and heat it until the oil temperature reaches 175 C / 347 F (or boiling).
  • Add the battered chicken carefully into the oil and fry them until they cook (between 3 to 5 mins, depending on the size of the chicken). Make sure not to overcrowd the pan.
  • Take out the chicken once cooked properly and place them onto some kitchen towel while frying the remaining chicken pieces.
  • Once the first set of deep-frying is completed, quickly scoop out any floating debris from the oil using a skimmer.
  • Then deep fry the chicken again when the oil temperature reaches 175 C / 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying time is shorter than the first time, 2 - 3 mins). Set aside.

For the Sauce

  • In a separate saucepan, add in the Korean fried chicken sauce ingredients.
  • Heat the sauce over low medium heat and stir well.
  • Once it starts bubbling, pour the fried chicken sauce over the chicken to coat. Mix them lightly yet thoroughly.
  • Once all the chicken is coated with the sauce garnish it with sesame seeds and green onions.

 

May 8, 2021

Machboos with King Fish

Machboos is a traditional Emirati rice preparation with a delicately spiced mix of meat or fish and vegetables. It has a slow-cooked process of making to give the most sumptuous flavour to the dish. It is also a native speciality of Qatar, Bahrain and Kuwait.

In this recipe, the Machboos is made with King Fish and warm spices and herbs giving it rich flavours and making the dish a perfect main course for special occasions.

 

Recipe Card

Ingredients Quantity
For the Fish  
King Fish Fillet 5 pieces
Lemon juice ½ cup
Ground Turmeric 1 tsp
Salt 3 tsp
Black pepper 2 tsp
Ground coriander 2 tsp
Red Chilli ½ tsp
Aseel canola oil A/R
For the Filling  
Aseel canola oil 5 tbsp
Cow Ghee 2 tbsp
Onion (chopped) 2 pcs
Garlic ½ tsp
Ginger ½ tsp
Tomato (chopped) 2 pcs
Cinnamon stick 1 pc
Bay leaves 3 pcs
Cloves 5 pcs
Black peppercorn 5 pcs
Salt 3 tsp
Coriander (chopped) 1 cup
Tomato paste ½ cup
Long grain rice 3 cups
Water 4.5 cups
To Garnish  
Chopped parsley A/R
Lemon slices A/R
Toasted Almonds A/R

 

Method of Preparation: 

For the Fish

  • Marinate the kingfish with spices.
  • On a frying pan add oil & wait till it heats up.
  • Fry the fish for 5 mins per side then set aside.

For the Filling

  • On a pot add oil and ghee then add onion, garlic and ginger, keep stirring till fragrant.
  • Add chopped tomato and keep stirring till water evaporates then add chopped coriander.
  • Then add in cinnamon stick, cloves, bay leaves, black peppercorn and tomato paste, keep mixing for 3 mins.
  • Add the rice and water, once it boils lower the heat, add the fish on top and cover with a lid.
  • Allow everything to cook for around 15 mins.

To Garnish

  • Garnish the dish with chopped parsley, lemon wedges and toasted almonds.

--

May 3, 2021

Sauce Pesto with Chicken and Vegetables Pasta

Pasta with chicken vegetables smothered in pesto sauce and parmesan takes this humble dish to a whole new level. It is an easy to make wholesome dish and makes a great weeknight dinner.

 

Recipe Card 

Ingredients Quantity
Basil Leaves 100 g
Peeled chopped Garlic 4 cloves
Pine nuts 3 tsp
Extra virgin olive oil 2/3rd  cup
Grated Parmesan 2 tbsp
Chicken Breast 2 breast
Broccoli 60 g
Mixed bell peppers 60 g
Garlic 3 cloves
Penne pasta 320 g

 

Method of Preparation:

  • In a blender combine the basil, garlic, pine nuts and blend using olive oil a little at a time.
  • Season and grill the chicken breast in sunflower oil.
  • Blanch the broccoli.
  • Cook your penne pasta until al dente.
  • Toss the pesto, chicken, broccoli and pasta together.
  • Serve hot

April 29, 2021

Scallion Pancakes

The super crispy and flaky Chinese Scallion Pancake is one of the popular and traditional Chinese street foods which is also ideal for breakfast. It has a slightly chewy inside with an addictively delicious flavour that makes it a great snack loved by everyone.

 

Recipe Card 

Ingredients Quantity
For the Pancake Dough  
All Purpose Flour 300 gm
Salt 5 gm
Water (hot) 120 ml
Water (cold) 60 ml
For the Filling  
All-purpose flour 95 gm
Aseel vegetable ghee (melted) 60 ml
Salt 7 gm
Spring onion (chopped) 10 pcs
For the Pancake  
Pancake dough 60 -70 gm
Filling 1.5 – 2 tbsp
Spring onion 1 tbsp

 

Method of Preparation: 

  • Sift the dry ingredients and add in the hot water slowly
  • Stir with a spoon until dough is scraggly
  • Add in the cold water and knead the dough till smooth
  • Let the dough rest for at least 20 - 30 minutes
  • Once rested, divide into 6 even pieces

For the Filling

  • Mix flour, oil and salt and set aside
  • Chop up spring onion and keep aside in a separate bowl

For the Pancake

  • Roll out one piece into a thin rectangle (15cm X 20cm)
  • Spread the filling, leaving the top and left edge
  • Sprinkle spring onion on top of the filling (in an "L"pattern)
  • Roll up the dough from the longer side first
  • Once you reach the end, you should have a tube
  • Seal the end with the "extra spring onion"
  • Starting there, roll the tube to get a spiral shape
  • Tuck the end underneath the roll and flatten
  • Rest for 5 mins – covered
  • Roll out prepared pancake into a circle (15cm wide)

For the Dipping Sauce

  • Boil soy sauce, sugar and vinegar - till sugar dissolves
  • Once cooled, add ginger and serve with pancake

To Serve

  • Heat up a non-stick pan
  • Add in the Aseel Canola Oil
  • Cook rolled out pancake on medium heat (covered)
  • After 1 min, flip the pancake and add oil to the edges
  • Press the pancake down and ensure even browning
  • Serve hot with dipping sauce

Note: This dish can be frozen at the pancake stage and stored for 3 months in the freezer

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