This week The Daily Star & Eastern Bank Limited present ‘Straight From Kitchen’ - Episode 15 bringing China's Favourite Dimsum recipes prepared by Dilan Xu, executive chef, Chows Restaurant.

Clean squid inside and out; cut into bite size pieces or according to your choice. In a big salad bowl add chillies, garlic, lime juice, sugar and fish sauce. Mix well. Set aside.

Not everyone has a sweet-tooth, some just prefer savoury snacks. If you choose to follow this recipe, you will see the addition of sausages, peppers and cheese turns the muffins into mini pizzas! These can satiate your 'pizza-cravings' in a simpler way.

Place portioned calamari in a mixing bowl; ensure it is "dry". Coat with Black Spice and remove any lumps. Season with salt and lastly drizzle olive oil over the calamari. Drizzle oil on grill before grilling and ensure that the calamari is spread out and not lumped together (approx. 2 mins each side). Remove the dory from the chiller; ensure that it is dry and fresh. Place in the Spiced Flour and cover completely with the Spiced Flour. Tap and shake off any excess.

The Chilean Snowfish or the Chilean Seabass is a rare and expensive delicacy. With very limited availability, this fish is a tasty and unique treat for seafood lovers the world over. Procuring it is harder than preparing it, although it is totally worth the effort!

This episode of Straight From Kitchen brings you the taste of ocean prepared by Daniel D’ Rozario, Executive Chef, Saltz Fine Seafood Restaurant.

The recipes have been prepared by Jed Gareth Archdeacon, Executive Chef of Sublime, Radisson Blu Dhaka Water Garden, Dhaka.

Seafood salad with celery and cherry tomatoes

Two delightful recipes from the Khana Khazana kitchen.

The recipes have been prepared by Syed Tazammul Huq, Executive Chef, Watercress Restaurant, Dhaka.

The Lobster Thermidor is a favoured French delicacy consisting of a creamy mixture of cooked lobster meat and cheese, stuffed into a lobster shell. The sauce used for the dish generally must always contain mustard.

Fried Bananas with ice cream This recipe was prepared by Jewel Rozari, Chef de partie, Huang Ho, Platinum Suites.

Created from a few simple ingredients, this visually alluring dish provides an explosion of tastes and textures, leaving one’s palate with the lingering fragrance of green tea and crunchy texture of the prawns.

These recipes have been prepared by Md. Nur-A-Alam Sikder and Feng Tao, the Sous chef and Teppanyaki chef respectively, of Bunka restaurant, Six Seasons.

Green Papaya Salad with River Prawn (SOM-TAM GOONG)

Almond Cookies

Devein prawns. Using a small sharp knife, make a shallow slit along the outer curve from the tail end to the head end. Rinse prawns under cold running water. Drain and pat dry with kitchen paper.

Combine kebab masala in a chopper/blender and make a fine paste. Heat up a small piece of charcoal and place over mince meat using a bread slice as a base.

In a thick bottomed dish, marinate the mutton cubes with the garam masala, salt, red chilli paste, ginger and garlic paste, and mix well together.

A piece of bamboo with a knot on one side is needed for cooking.