Eid day delicacies
This Eid I have decided not to be slaving over the oven cooking the usual 'pulao' and 'roast'. I am going to be a total badass this time. (How uncool I sound even to myself). Anyway, as I am rifling though my mountains of cut out recipes to dig out some interesting stuff to cook, bingo! I found some. I may be sued for plagiarism, but at this point, I really do not care or remember where I got them from. And, anyway all the recipes are tweaked to suit my taste and liking, so maybe I am overthinking it. So, please do try them out. These are few of my special dishes which I have never shared before. Hey, must be a Ramadan miracle. So, happy fasting the Sam Q way.
Pomelo (Jambura) salad
For the salad -
2 cups of jambura torn into small pieces
½ cup crushed peanuts
3 tbsp fired onions
2 tbsp chopped coriander leaves
2 tbsp chopped mint leaves
1 tsp red Thai chillies, chopped
Large betel leaves (paan pata)
For the dressing -
½ tbsp soya sauce
1 tbsp brown sugar
2 tbsp lime juice
1 tbsp of roasted red dry chillies, crushed
In a bowl add all the ingredients for the dressing and mix well. Keep on tasting till you get the right balance. In another bowl put the pomelo, crushed peanuts, fried onions, minced mint and coriander leaves. Toss well. Now add dressing. Serve on individual betel leaves.
MINCED SHRIMP PATTIES
250g minced prawn
5 pieces of green chillies, chopped
Salt to taste
2 tbsp besan or flour
2 tbsp finely chopped onions
De-vein and de-shell the prawns first. Wash and dry thoroughly. Now mince the prawns. Add all the above ingredients to the minced prawns. Now pat them into small patties and deep fry them.
Serve with sweet and sour sauce (optional).
FINGER LICKING STICKY CHICKEN WINGS
3 tbsp soy sauce
3 tbsp oyster sauce
3 cm fresh ginger, grated
2 garlic cloves, chopped thinly
Juice of 1 orange
Rind of 1 orange, finely grated
3 tbsp golden honey
600g chicken wings
2 tbsp roasted sesame seeds
In a baking dish combine the first seven ingredients. Mix well. Now add chicken wings. Let it marinate for 2 hours. Now bake in oven 180ºC until golden brown, sticky and cooked through. Garnish with sesame seeds. Serve hot.
Meat loaf with a Sam Q twist
1kg minced beef
3 tbsp ginger-garlic paste
Finely chopped green chillies
2 tsp cumin powder
2 tsp red chilli powder
2 tsp garam masala powder
Salt to taste
½ cup chopped coriander leaves
½ cup chopped mint leaves
½ cup ghee and
2 tbsp extra for greasing
4-6 thinly sliced potatoes
A large pinch of pepper
2 sliced red capsicums
½ cup shredded mozzarella (optional)
½ cup spring onions with greens, chopped to garish
Combine minced beef with ginger-garlic paste, green chillies, cumin, chilli powder, garam masala powder, salt, coriander and mint leaves. Grease a non-stick dish with ghee and arrange the sliced potatoes, allowing them to overlap slightly. Beat 4 eggs with salt and pepper and pour over the potatoes. Now pre-heat the oven to 180OC. Now layer the mince over the potato mixture. Beat the remaining 6 eggs with salt and pepper and pour this mixture over the mince.
Now top it with the sliced red capsicums. Now heat the rest of the ghee and pour it over the whole dish. Now transfer the dish into the oven for 40 minutes, or till the meat is cooked through. If using the cheese, remove the meat loaf from the oven after 30 minutes, add the cheese and return to the oven.
HOTTIE CHICKEN WITH BASIL
150g finely chopped boneless chicken
5g finely chopped fresh red chillies
5g finely chopped fresh green chillies
10ml cooking oil, 30g fresh basil leaves, chopped
30ml oyster sauce, 5ml fish sauce
10ml soy sauce, 15g chopped garlic
20g chopped onions
Heat oil then add garlic, onion and both the chillies. Mix for 2 minutes. Add chicken and toss again. Add oyster sauce, fish sauce and soy sauce. Cook until chicken is cooked through and water is dried out. Add the fresh basil leaves. Mix well. Serve hot.
3 eggplants, cut into thick slices
½ tsp salt and extra to taste
1½ tbsp turmeric powder
1 tbsp lemon juice
2 cups oil
2 tbsp corn flour to dust5 tomatoes
1 onion, chopped
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp cumin powder
1 tbsp garam masala powder
1 tsp red chilli power
Mint to garnish
Marinate the egg plants with salt, turmeric and lemon juice. Keep aside for 20 minutes. Heat oil. Dust the egg plants with corn flour and deep fry. Keep aside. For the sauce, boil water, put in the tomatoes. After 2 minutes, take them out and put them in cold water, peel and finely chop them. Heat 1 tbsp of oil, add chopped onions, sauté for 2 minutes, add ginger-garlic paste and cook for 1-2 minutes. Add powdered spices and sauté 1 minute. Add tomatoes and cook for 6-7 minutes, until oil separates. Taste for salt. Arrange the egg plants on a platter and top them with the tomato sauce individually. Place a dollop of yoghurt on each egg-plant and garnish with a sprig of mint. Serve immediately. Always a hit!
TILAPIA WITH CORIANDER AND CHILLI
1 kg tilapia or any other white fish
1 cup of fresh coriander, roughly chopped
2 red and 2 green chillies, chopped
2 tbsp olive oil
1 tsp cumin powder (optional)
Juice of 2 limes
1 tsp brown sugar
1 tsp fish sauce
2 tbsp olive oil
Preheat oven to 180°C and gas mark 4. Clean fish thoroughly and pat dry. With a sharp knife gently score the fish with 3-4 diagonal cuts on both sides.
Stuff the cuts with coriander. Mix the chillies, cumin, olive oil and salt. Rub this mixture all over the fish. Place on a baking tray and bake in the oven for about 30 minutes. Check if the fish is cooked and opaque. Meanwhile whisk together the dressing ingredients. Once the fish is cooked, drizzle dressing over the fish and serve hot.
120g chicken thighs
10g dry flour
50ml teriyaki sauce
15g katakuriko (potato starch)
30g fried potatoes, julienned
8g spring onions
Prepare teriyaki sauce by combining 30ml of soy sauce, 60ml of mirin-fu (non-alcoholic mirin), 20ml of chicken stock, 5g of sugar. Bring to a boil, and then let simmer. Take 2g of katakuriko and add a spoonful of water and make a slurry. Add this to the teriyaki sauce and keep warm.
Prepare the fried julienne potatoes by first peeling the potatoes and slicing lengthwise with a mandolin with a shoestring blade. Rinse the julienne strips in cold water and pat dry with kitchen towel. Heat oil to 160C. Dust the potato with katakuriko and fry for 2 minutes till golden. Remove and drain on kitchen towel and dust with salt.
Cut the spring onions width-wise into thin slices. Place them in ice water and then pat dry with kitchen towel.
Season chicken thighs with salt and pepper. Dust the skin with flour. Heat a skillet to medium heat, and add chicken skin-side down. Cook for 3 minutes, and then turn-over and cook an additional 3-4 minutes until the chicken is cooked through.
On your serving dish, add some teriyaki sauce. Slice the chicken width-wise into 8-10 strips, and add on top of sauce. Add some more teriyaki sauce on top of chicken and garnish with spring onions. Add fried julienne potatoes on top.
CHICKEN TANDOORI CHIC
Garam masala powder
Mix well with chicken and marinate for 1 hour. Now put the chicken in the oven. Put butter on chicken after some time. Make curry paste by blending tomatoes, onions, cashew nuts, ginger and garlic. Boil curry paste and reduce it to half. Now heat ghee, fry garlic, onions, ginger till golden brown and add tomatoes, chopped chicken, chillies and garam masala. Now add curry paste.
Photo: Sazzad Ibne Sayed
Food prepared by Radisson Blu Chittagong Bay View