September 27, 2020

Lamb Halawa (Gosht ka Halwa)

Reviving the lost flavour of Mughal kitchen, a rich and sweet halawa or halwa made with Lamb Mince, with its melt-in-mouth texture and irresistible aroma of the pure ghee will leave you comforted yet pleasantly surprised with this meat dessert. Definitely,  a must-try!

Recipe Card 

Ingredients Quantity
Lamb mince 500 gms
Ghee 150 gms
Condensed milk 350 gms
Whole green cardamoms 10-12 pcs
Cinnamon 2 sticks
Cardamom powder Half tsp
Nutmeg powder 1 pinch
Rosewater 1 tbsp
Salt Pinch
Pistachio powder For garnish

 

Method of Preparation: 

  • In a pan put lamb mince, milk and bundle on dried spice mix and cook till the mince gets tendered.
  • Once it comes to room temperature, remove the spice bundle and blend the mince in the grinder.
  • In a separate pan add ghee and ground mince and cook it on low to medium flame till if form a thick base.
  • Add condensed milk, salt and cardamom powder, nutmeg powder, rose water in this base and keep stirring again till it gets thick.
  • Allow the halwa to come to room temperature and mould it in the shape of a disc and roll it in pistachio powder and garnish with dried rose petals and gold leaves.

--

About the Contributor

Suunil Murudkar 

Assistant Chef Instructor, ICCA Dubai, and a serious food enthusiast.

Social Media - @breakfastwalla 

 

 

 

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

September 23, 2020

A Foolproof Shakshuka

Shakshuka, a traditional Turkish Breakfast delicacy of poached eggs in a hearty and spicy tomato-pepper sauce,  served with toasts is perfect for a laid back day brunch to enjoy with the family.

Recipe Card

Ingredients

Method
Olive oil

1 tbsp

Onions peeled and diced

2 small
Garlic, minced

2-3 big cloves

Bell pepper, Seeded, Charred and chopped

1
Tomatoes, diced

2 cups

Tomato paste

2 tbsp
Mild Chili powder

1 tsp

Cumin

1 tsp
Paprika

1 tsp

Cayenne pepper, to taste

A pinch
Sugar

A pinch

Salt & Pepper

To taste

Eggs

3 or 4

Fresh Parsley, chopped

1 tbsp

Method of Preparation: 

  • Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till the mixture is fragrant.
  • Add the diced charred bell pepper, sauté for 2 minutes over medium until softened.
  • Add tomatoes and tomato paste to the pan, stir until blended. Add spices and sugar, stir, and allow the mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
  • At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!).
  • Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.
  • Cover the pan. Allow mixture to simmer for about 7 - 10 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
  • Some people prefer their shakshuka eggs runnier. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired.

--

About the Contributor

ICCA Alumni and a successful home caterer.

 

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

 

 

September 20, 2020

Bibimbap

A popular Korean delicacy made of rice and a combination of ingredients such as veggies, meat, eggs and sauces.  This recipe features beef, veggies, egg and chilli sauce making it a delicious and healthy Asian meal bowl. 

Recipe Card 

Ingredients

Quantity

For the Beef

White Rice

1 cup
Beef Round Steak

300 g

Garlic, minced

2 cloves
Soy sauce

1 tbsp

Sesame oil

1 tbsp
Brown sugar

1 tsp

Salt & Pepper

To taste

For the Sauce

Chilli paste

2 tbsp
Sesame oil

1 tbsp

Brown sugar

1 tsp
Rice vinegar

1 tbsp

Garlic, minced

1 clove

For Toppings

Spinach leaves washed

20 g
Spring onion

10 g

Carrots, shredded

10 g
Cabbage, shredded

10 g

Cucumber, thinly sliced

10 g
Snap peas

10 g

Egg

1
Cooking oil

2 tbsp

Salt & pepper

To taste

 

Method of Preparation:

  • Wash the rice three times and cook in high heat with water for 10 mins, once dry, steam for another 5 mins.
  • While the rice is cooking, marinate the beef with garlic, soy sauce, sugar, sesame oil and season with salt and pepper. Set aside for 15 mins.
  • Prepare all vegetables for toppings. Cut the spring onion into tiny slices, shred the carrots, cut the
    cucumber into thin slices, and shred the cabbage.
  • Place the pan into medium heat, add cooking oil, cook snap peas until tender, season with salt and
    pepper and set aside, the same procedure will do in spinach, cabbage, and carrots.
  • In the same pan, add cooking oil, cook beef in a high heat then season with salt and pepper. Cook
    until brown for 3 to 4 mins.
  • In a separate non-stick pan, fry the fresh egg.
  • For the sauce, mix the chilli paste, sesame oil, sugar, rice vinegar, garlic then add salt and pepper
    to taste.
  • Start plating, by putting the cooked rice in a clean bowl, arrange the toppings according to your
    liking, topped with egg and sauce.
  • Serve hot

--

About the Contributor 

Cristyanne Parado

A serious food enthusiast and a certified chef by ICCA Dubai, Cristy is a passionate YouTuber where she features a selection of Asian and International cuisines.

YouTube Handle - Yes Chef! 

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

September 16, 2020

Shrimps & Corn

A classic shrimp boil that consists of fresh shrimps and corn, making it a perfect meal full of flavour to feed a happy crowd! 

Recipe Card

Ingredients

Quantity

Shrimps

1000 gm
Small corns

8

For Marinade

Garlic Cloves, chopped

4

Melted butter

½ cup
Coriander

1 ½ tsp

Olive oil

¼ cup
Salt

3 tsp

Paprika

4 tsp
Black pepper

2 tsp

Garlic powder

1 ½ tsp
Chili powder

1 tsp

For Serving Sauce

Butter

1 tbsp

Coriander

2 tbsp
Lemon juice

12 cup

 

Method of Preparation:

  1. Devein & wash the shrimps.
  2. On a pan melt butter with coriander.
  3. Add spices to the shrimps and mix together.
  4. Add butter cubes to the shrimps , then cover it with baking paper and aluminum foil and into the oven for 30 mins at 200 degrees.
  5. Boil the frozen corns for 10 mins then drain from water.
  6. Add the same spices to the corn.
  7. When the shrimps and corn are ready mix them together & broil for 5 mins (optional).
  8. Melt also butter with coriander and a lot of lemon juice and pour when serving

-

About the Contributor

Intissar El Soussi

A qualified professional chef and an upcoming Instagram Influencer who is passionate about inspiring food enthusiasts through her recipes.

Follow her on Instagram @chefintissar for more recipes and updates.

 

 

 

 

 

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

September 13, 2020

Bone Marrow with Garlic Toast

This extremely delicious yet simple dish with a succulent meaty flavour is truly an all-rounder that is made to please all the meat lovers out there. It can be served as an appetizer or a main course. I prefer to serve it on toasted slices of baguette, rubbed with some garlic and some pickles on a side to cut the richness of the marrow and reset the palate.

Several benefits of bone marrow:

  • The most natural and efficient source of collagen. Great for joints and bones, speeds up recovery. Great for skin.
  • Positive effect on the brain. Helps prevent many serious and dangerous conditions related to brain activity.
  • Great source of energy
  • Boosts immunity system
  • Great source of vitamins, protein etc.

An important tip when making this dish is to soak the bone marrow in very salty water for 24-48 hours, changing the water every 12 hours. This step will help remove the impurities from the bone marrow.

Recipe Card 

Ingredients

Quantity
Beef bone marrow

2

Sea salt & black pepper

To taste
Bread crumbs

2 tsp

Oregano, dried

1 tsp
Garlic

1 clove

Baguette

4-6 pcs

Method of Preparation

  • Soak the bone marrow in very salty water 24-48 hours, change the water every 12 hours (for this dish you need to plan in advance)
  • Pat dry the soaked bone marrow with paper towels. Make sure they are completely dry. Preheat the oven to 200°C
  • Season the bone marrow with salt and black pepper, sprinkle dried oregano and bread crumbs on top of the bone marrow, gently press these ingredients with your fingers. Layer the baking tray with baking paper, place the bone marrow on the baking tray
  • Roast the bone marrow for 15 minutes at 200°C (do not roast longer than that or at a higher temperature, as the bone marrow will melt)
  • Cut a few pieces of baguette bread (2-3 should be enough for 1 bone marrow)
  • Spread unsalted butter on each side of the bread pieces and toast until golden brown on a skillet/griddle
  • Take out the bone marrow and let it cool for a couple of minutes. Puncture the bone marrow with a wooden stick to see if it is cooked, there should be no resistance
  • Cut garlic cloves in half, rub bread pieces with garlic
  • Spread the bone marrow on bread pieces, sprinkle with dried oregano and serve with pickles on aside. Pickles will cut the richness of the marrow and reset the palate.

-

About the Contributor 

Evgeny and Alisa Belousov

We both share a passion for cooking and especially enjoy cooking together. For us, it is more than just about food. It’s about sharing creative ideas, communicating and expressing ourselves through our culinary creations.

We believe that anyone can cook and this idea helped us start our culinary project – Delicious Artisanal Food. We hope to inspire other people, even those who never cooked before, to take the first step and begin this wonderful journey of cooking home-made delicious quality meals. The best food is the food made with love and by people we love.

At first, we learned from the internet and culinary books, we also took cooking classes whenever we travelled, discovering different food cultures and ingredients. But we thought that it was not enough and recently we joined ICCA Dubai to gain professional cooking skills and challenge ourselves.

To know more about delicious artisanal food project please visit: deliciousaf.net

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

September 9, 2020

Beetroot Yogurt Canapes

Beetroot yoghurt Canapes are inspired by Mast-e-Laboo, a Persian yoghurt beetroot dip flavoured with mint and salt. In this recipe, small scoops of beetroot in yoghurt sauce are served on individual crackers and garnished with pistachios.

Recipe Card 

Ingredients

Quantity
Boiled beetroot

200 gm

Fresh yoghurt

150 gm

Fresh mint

2 tbsp

Cracker biscuits

A required

Salt

To taste
Sliced pistachio

For garnish

Method of Preparation:

  • Peel the beetroot and scoop small pearls/balls with a melon baller (small size).
  • In a separate glass bowl add beaten yoghurt, beetroot balls, chopped mint and salt, and mix it gently.
  • In a serving plate place some cracker biscuits, take half tbsp of the above mixture of beetroot and yoghurt, and gently spread it on individual crackers and garnish with a couple of pistachio slices.
  • Serve it fresh before the crackers get soggy.

-

About the Contributor

Suunil Murudkar 

Assistant Chef Instructor, ICCA Dubai, and a serious food enthusiast.

Social Media - @breakfastwalla 

September 2, 2020

Pho Bo with Beef Tenderloin

Pho Bo, a Vietnamese delicacy that originated in Northern Vietnam is a  popular dish all around the world. There are different versions of this soup but the most popular are, Pho Bo (with beef) and Pho Ga (with chicken). Every household in Vietnam and every restaurant have their own secrets to make the best Pho but it is not limited to a single best for this dish and that’s the beauty of it. 

However, some key ingredients and cooking techniques must be present for the soup to be able to be classified as Pho. The most important part is the broth. In my version, I cooked it for 4 hours and that’s how I like it. Some people prefer to cook it for only 2 hours, while some restaurants cook their Pho broth for 16 hours and more. One of the secrets to the fragrant and delicious Pho broth is chargrilling (or in my case broiling) the bones and vegetables before starting to make a broth. It will give the broth this beautiful brown colour, give it sweetness and smoky taste and aroma.

The proper Pho should also include rice noodles, soybean sprouts, green onions and different herbs (herbs may vary, but usually they include coriander leaves, mint leaves and That basil leaves). And of course, additional fish sauce (although some should already be added to the broth when cooking), lime slices and small circled chillies are always served on the side. That is a traditional way and in this case the best way. It also makes it more fun, cause in some way you can “build your own soup”.

The meat for this soup should be cut very-very thinly because it is cooked in a bowl by pouring hot broth over it. It is not always done this way, and sometimes I was served Pho Bo where all the beef was already cooked beforehand and just sliced (more like a Japanese ramen noodle). But to my opinion, one of the best things about that dish and something I like the most about it is the meat that is cooked right in front of you in the broth. This cooking method gives the meat slices divine flavour and texture and there are no words good enough to describe it.

Recipe Card

Ingredients

Quantity
Beef tenderloin

110 g

Beef bones

2 pieces (joints & marrow)
Ginger

1 piece (5 cm)

Onion

2 small or 1 big
Garlic

1 bulb

Oil (grapeseed)

3 tbsp
                                  Cinnamon

2 sticks

Star anise

3 pieces
Cloves

5 pieces

Coriander seeds

1 tsp
Green onion

3+1 stalks

Fish sauce

2 tbsp
Sugar (brown)

1 tsp

Salt

To taste
Rice noodles

90 g

Soybean sprouts

A handful

For Plating

 

Mint leaves

Cilantro leaves

Red chilli (cut into circles)

Lime (quartered)

Fish sauce

To taste

 

Method of Preparation

  • Soak the bones in very salty water 24-48 hours, change the water every 12 hours (for this dish you need to plan in advance)
  • On the day of cooking, when you finish soaking the bones, prepare all the ingredients
  • Preheat the oven to 200°C
  • Layer the baking tray with aluminium foil, place onions, garlic, ginger and bones
  • Baste vegetable and bones with grapeseed oil
  • Roast 20 minutes on middle rack (200°C) and then broil 10 minutes on the top rack (250°C)
  • Place roasted vegetables and bones in a large saucepan, add room temperature water to cover the bones
  • Toast star anise, cloves, coriander seeds and cinnamon sticks until aromatic
  • Add toasted spices
  • Add 3 green onion stalks
  • Bring to a very light simmer (small bubbles should be barely visible)
  • Remove impurities if necessary (however, if you soaked and roasted the bones, the broth will be very clear)
  • Close the lid and simmer for 4 hours (check from time to time to make sure it is not boiling)
  • 20 minutes before the broth is done, place beef tenderloin into a freezer for 20 minutes to firm up (this will help to cut very thin pieces)
  • Soak rice noodles in water (maximum 10 minutes)
  • Blanch rice noodles and soybean sprouts in boiling water (10 seconds each), then transfer the noodles to a serving bowl and place bean sprouts on top of it
  • Turn the heat off, remove everything from the broth
  • Strain the broth through the mesh sieve
  • Bring to simmer and season the broth: add brown sugar, fish sauce and sea salt (to taste, add bit by bit)
  • Pat dry tenderloin with kitchen towels
  • Slice the beef tenderloin very thinly
  • Layer the beef slices on top of the noodles and bean sprouts
  • Chop the green onion and add to the serving bowl
  • Bring the broth to a boil and quickly remove from heat
  • Pour boiling-hot broth on top of the beef, make sure you cover it with broth and the beef cooks through (thin slices of beef will cook almost instantly)
  • Garnish with and add lime juice, chopped chilli circles, mint leaves, cilantro leaves and fish sauce to taste

 -

About the Contributor

Evgeny and Alisa Belousov

We both share a passion for cooking and especially enjoy cooking together. For us, it is more than just about food. It’s about sharing creative ideas, communicating and expressing ourselves through our culinary creations.

We believe that anyone can cook and this idea helped us start our culinary project – Delicious Artisanal Food. We hope to inspire other people, even those who never cooked before, to take the first step and begin this wonderful journey of cooking home-made delicious quality meals. The best food is the food made with love and by people we love.

At first, we learned from the internet and culinary books, we also took cooking classes whenever we travelled, discovering different food cultures and ingredients. But we thought that it was not enough and recently we joined ICCA Dubai to gain professional cooking skills and challenge ourselves.

To know more about delicious artisanal food project please visit: deliciousaf.net

August 30, 2020

Ribeye Tacos with Salsa Verde

Extremely delicious meaty tacos with refreshingly tasty Salsa Verde, a delicate combination helping balance the richness of the ribeye steak, with the freshness of the tomatillos and lime. 

In this recipe we cut the ribeye into thin slices and cooked over high heat, this approach was an inspiration from Philly Cheese Steak and worked beautifully with these tacos. For Salsa Verde we used canned tomatillos in brine, you may use fresh tomatillos, but we personally love that unusual sour aftertaste that the brine adds to the sauce. Tortillas are made traditionally with Masa Harina, it is corn flour from Mexico and it is different from regular corn flour we see in stores, corn kernels are soaked in lime water before grinding, that is why the taste and texture are completely different. You may use wheat tortillas but corn tortillas are more tender and have that authentic taste that is adding up to the meat and sauce. The tacos are served with a lime wedge and garnished with a few cilantro leaves and onion slices. Adding guacamole as a side dish or as an additional topping will make these tacos even more enjoyable and believe me, you will definitely crave for more of these.

Recipe Card

Ingredients

Quantity
Rib eye steak

340 g

Sea salt

As required
Black pepper

As required

For Salsa Verde

Tomatillos (canned)

200 g

Onion

¼
Jalapeno

1

Garlic

1 clove
Cilantro, a small bunch

25 g

Sea salt

 A pinch
Grapeseed oil

As required

Lime

½

For Tortillas

Masa Harina (Mexican corn flour)

100 g
Water

½ cup

Sea salt

Small pinch

For Plating

Cilantro leaves

Onion

Green onion

1 stem
Lime

½

Guacamole (optional)

 

Method of Preparation:

  • Prepare all the ingredients
  • Corn tortillas. Water total ½ cup (50% room temperature, 50% hot). Mix masa harina, a small pinch of salt and water. Knead the dough in a bowl for a minute or 2 (until it comes together), cover with plastic film and set aside for 15-20 minutes
  • Roughly chop ¼ onion
  • Remove jalapeño stem and peel the garlic
  • Heat up skillet and oil (medium-high heat). Add jalapeño and cook 20-30 seconds. Add garlic and onion, cook until onion becomes soft, but don’t brown it
  • Remove jalapeño, onion and garlic to the blender. Add cilantro, tomatillos and a bit of brine from tomatillos, squeeze the juice of ½ lime, add a pinch of sea salt. Blend well for a few seconds. Pour the sauce in a food container, set aside
  • Split the dough into 3 parts. Form 3 balls, around 70g each. Keep the dough balls covered to prevent them from drying
  • Use a tortilla press to form the tortillas
  • Heat cast iron pan (high heat). Cook the tortillas. Adjust cooking time in accordance with your cookware. The method in this recipe: 20 seconds, flip, 30-40 seconds, flip, 30 seconds, then flip couple times quickly to check the surface
  • Slice ¼ onion into half-moons
  • Chop green onion
  • Slice lime into 3 wedges, pick cilantro leaves
  • Pat dry ribeye steak with a paper towel
  • Thinly slice the ribeye steak (to make it easier to cut the steak, place it for 20-30 minutes into a freezer prior to cutting)
  • Heat frying pan/griddle. Heat oil. Add steak slices, season with salt and pepper. Cook until the meat is cooked through, but not overcooked (around 20-30 seconds)
  • Serve the tacos: place beef on top of tortillas, pour salsa verde on top of the beef, add garnishes to your liking, sprinkle with lime juice. Important: serve hot and eat immediately. Goes great with guacamole on the side
  • Enjoy!

-

About the Contributor

Evgeny and Alisa Belousov

We both share a passion for cooking and especially enjoy cooking together. For us, it is more than just about food. It’s about sharing creative ideas, communicating and expressing ourselves through our culinary creations.

We believe that anyone can cook and this idea helped us start our culinary project – Delicious Artisanal Food. We hope to inspire other people, even those who never cooked before, to take the first step and begin this wonderful journey of cooking home-made delicious quality meals. The best food is the food made with love and by people we love.

At first, we learned from the internet and culinary books, we also took cooking classes whenever we travelled, discovering different food cultures and ingredients. But we thought that it was not enough and recently we joined ICCA Dubai to gain professional cooking skills and challenge ourselves.

To know more about delicious artisanal food project please visit: deliciousaf.net

August 26, 2020

Stuffed Chicken Roulade

A chicken roulade is essentially rolled and stuffed chicken breast/thigh meat. In this recipe, the pounded and flattened chicken thigh is stuffed and rolled with a simple yet delicious filling made of spinach and sun-dried tomato and served with minty pea puree, potato kale croquette, sauteed vegetables, and thyme jus.

Recipe Card

Ingredients

Quantity

For Chicken Roulade

 

Chicken Thigh

120 gm
Spinach

30 gm

Sundried Tomato

20 gm
Shallot

5 gm

Garlic

1 clove
Thyme

A Pinch

Oil

5 gm
Salt

2 gm

White pepper

2 gm

For Minty Pea Puree

 

Green Peas

50 gm
Fresh mint leaves

10 gm

Shallot

10 gm
Garlic

1 clove

Oil

5 gm
Butter

5 gm

Salt

2 gm
For Sautéed Vegetables

 

Asparagus

2 pcs
Baby carrot

2 pcs

Zucchini

2 gm
Broccoli

2 gm

Olive oil

2 gm
Salt, pepper

2 gm

For Potato Kale Croquette

Potato

20 gm

Kale leaves

8 gm
Thyme

A pinch

Leeks

2 gm
Chives

2 gm

Olive oil

2 gm
Salt

2 gm

Pepper

2 gm
Flour

10 gm

Egg

1 pc
Breadcrumb

20 gm

For Thyme Jus

Chicken stock

1 cup

Mirepox

10 gm

Brown roux

2 gm
Fresh thyme

2 sprig

Salt

2 gm
White pepper

2 gm

Method of Preparation:

For Chicken Roulade

  • Debone the chicken thigh and keep the skin on. Flatten the chicken using Mallet.
  • In a pan sauté garlic, onion adds thyme, spinach, and sundried tomato and season.
  • Add the mixture in the middle of the chicken thigh roll and gently cover with silver foil and steam in the steaming pot for 20 minutes.
  • Remove from the pot Season with salt pepper and seared in a pan add thyme, crushed garlic, and butter.
  • Give it a golden color from all the sides. Cut into 3 equal pcs and serve.

For Minty Pea Puree

  • Boil 2 cups of water, add salt, once water is boiled cook the peas in it.
  • Once peas are tender remove from water.
  • On the other side sauté garlic and shallot in a pan, and add peas and fresh mint leaves into it and blend them all together.
  • Taste for seasoning and add salt Pepper to taste.
  • Serve it warm.

For Sauté Vegetables

  • Semi-blanch all the vegetables keep on the side.
  • Heat a pan and add olive oil.
  • When oil gets heated, add the vegetable, sauté and season it with salt and pepper.

For Potato Kale Croquette

  • Roast the potato in the oven for 15 minutes in 180` C.
  • Remove it from the oven and peel the skin and mash it.
  • Add chopped kale leaves, leeks, chives, and thyme into the mixture and seasoned it to taste.
  • Mix well and make croquette shape, dip in flour, egg, and bread crumb.
  • Before frying, keep in the chiller for 5 minutes.
  • Deep Fry the croquette in vegetable oil at 170`C till it's nice and golden in color.

For Thyme Jus

  • Use the same pan in which you seared the chicken roulade and sear the mirepoix then add roux, deglaze the pan using the chicken stock and bring to a boil and then simmer.
  • Add spring of thyme and check for seasoning before straining.
  • Serve hot.

-

About the Contributor

Naveen Bharadwaj 

Jumeirah Creekside Hotel, Dubai

Member of Emirates Culinary Guild

 

 

 

 

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

August 23, 2020

Pad Thai Goong

This recipe for the ever-popular Thai delicacy is a rice noodle stir fry with prawns in which the ingredients are sautéed together in a wok and tossed in a tamarind sauce, giving this dish it’s classic sour, sweet and salty notes.

Recipe Card

Ingredients

Quantity
Prawns (cleaned and deveined, tail on)

5 pcs

Rice noodles (soaked for at least 40 mins)

50 g
Egg

1 pc

Set 1

Red Onion

10 g

Sweet pickled radish

10 g
Thai Tofu

10 g

Set 2

Fish sauce

1 tbsp

Sugar

½ tbsp
Tamarind Sauce

2 tbsp

For Tamarind Sauce

Tamarind

50 g

Water

75 ml
Palm sugar

25 g

White sugar

15 g
Salt

5 g

Set 3

Crushed peanut

7 g

Chili Flakes

3 g
Set 4

Beansprout

5 g
Thai chives

7 g

For Garnish

Egg net (1 egg beaten and strained)

1 pc

Carrot carvings

1-2 pcs
Chive stem

1 pc

Condiments

Sugar

As required

Chili flakes

As required
Lime wedge

2 pcs

Crushed peanuts

As required

Method of Preparation:

Step 1: Make Tamarind Sauce by boiling the water and pouring over the tamarind and set aside. Once it has cooled down enough to handle by hand, squeeze out the juice and discard the seeds. To this tamarind juice, now add palm sugar, sugar and salt and simmer until a thick saucy texture is achieved

Step 2: Sauté prawns in a little bit of oil first, until 50 – 60% cooked

Step 3: Add in Set 1 and sauté until onions and radish have softened

Step 4: Move ingredients to one side of the wok and add a little more oil before you crack the egg

Step 5: Wait for the egg to set a little bit, then mix with the rest of the ingredients in the wok

Step 6: Add in the soaked rice noodles and stir fry

Step 7: Once well mixed, add in set 2 and mix well. If you like the pad thai saucier, feel free to add in more tamarind sauce as per your preference, but keep in mind that the tamarind sauce is quite tart.

Step 8: Add in Set 3 and stir fry once again, making sure all the ingredients are well incorporated. Classically, Pad Thai is not served spicy, it is only served with chili flakes on the side as a condiment, but if you like it that way you can add more chili flakes at this stage.

Step 9: Lastly add in Set 4 and stir fry until the beansprout is slightly cooked but still has a crunch and the chives are well distributed in the noodles.

**For the garnish:

Whisk and strain 1 egg and put it into a squeeze bottle. On a medium-hot nonstick pan, make a crosshatch pattern and take off the heat once the egg has set and is cooked.

-

About the Contributor

Srijaenthi Natraj

Chef Srijaenthi Natraj started off her time in the industry as an intern at the acclaimed Michelin starred Jean Georges restaurant. She moved on to working at Dusit Thani Dubai, for their signature Thai restaurant, Benjarong, and then at a mixed Asian restaurant which specializes in 5 Asian cuisines, namely, Thai, Chinese, Vietnamese, Indonesian, and Singaporean.

She graduated from the Culinary Institute of America, Singapore campus. While the same degree course in the US is for a period of 4 years, she successfully completed it at Singapore in 2 years with the same curriculum, exams and hours of study since she had completed her IVQ City and Guilds diploma at the ICCA during the course of her 11th grade.

Her dedication for the craft also won her the Gold Award in the Young Chef of the Year category, at the 5th Middle East Hospitality Excellence Awards 2019, organized by Hozpitality Group.

 

 

Your Space, Our World

This is a global platform for you to showcase your best for the world to see, in what you love doing most, Cook!
To get featured, upload your favourite recipe on Facebook, Instagram, or LinkedIn and tag ICCA Dubai with the hashtags #iccadubai and #iccamorningpost.

worldclassculinary
International Centre for Culinary Arts Dubai
Block 8 Dubai Knowledge Park

+
971 445 78811
UAE TOLL FREE: 800 CULINARY
facebook-logo-light
instagram-logo-light
youtube-logo-light
Copyright © 2020 ICCA Dubai. All rights reserved.