This recipe is from Barrio Fiesta, Burjuman Centre, Dubai
Prep time: 20 minutes
Cooking time: 10 mins
Ingredients
2tbsp cooking oil
10g onion, chopped
10g garlic, chopped
20ml shrimp paste
50g shrimps, cleaned
150g squash, peeled and cubed
50g bitter gourd, peeled and cubed
30g string beans, cut into 2.5cm pieces
30g aubergine, sliced
20g okra, cut into 2.5cm pieces
Salt and pepper
1 tsp annatto oil or chilli oil, for colour
1 tbsp sugar
How to Cook Pinakbet ala Barrio Fiesta
1. In a saucepan, heat oil and sauté onion, garlic and tomato. Add shrimp paste and shrimps. Stir fry for 1 minute.
2. Add squash and cook for a couple of minutes. Add remaining vegetables and cook until tender.
3. Season and finish with annatto or chilli oil and sugar. Serve hot
Showing posts with label Hotel recipe. Show all posts
Showing posts with label Hotel recipe. Show all posts
Tuesday, July 2, 2013
Thursday, May 2, 2013
Confit Apple, Salmon Rillette and Horseradish Crumble
Recipe dish from The Westin Dubai Mina Seyahi Beach Resort and Marina
(serves 1)
Prep time: 30 mins
Cooking time: 1 hour
Ingredients:
500 ml olive oil
50g fresh rosemary
1 green apple, cored and peeled
50 g flour
50g light brown sugar
50g butter
20g horseradish cream
For the salmon rillette:
200 g smoked salmon, finely chopped
30g red onion, finely diced
20g capers, chopped
Zest of 1 lemon
5g coriander, finely chopped
50g mascarpone cheese
15ml olive oil
To garnish:
Raspberries, red currants, shiso cress and a few pieces of smoked salmon
How to cook Confit Apple, Salmon Rillette and Horseradish Crumble
1. Heat oil and rosemary in a deep saucepan until the temperature of the oil reaches 80C. Place the apple in the oil and cover with baking paper. Cook until tender, about 1 hour. Drain and place apple on kitchen paper to cool.
2. Meanwhile, prehear oven to 180C. To make the crumble, place flour, sugar, butter and horseradish cream in a food processor and pulse until combined. Transfer crumble mixture to a baking tray lined with wax paper and bake at until golden. Remove and allow to cool.
3. To make the rillette, mix all the ingredients together.
4. To serve, make a bed of the bakes crumble mixture in the centre of a plate. Place the apple on it. Spoon salmon rillette on the side and garnish.
(serves 1)
Prep time: 30 mins
Cooking time: 1 hour
Ingredients:
500 ml olive oil
50g fresh rosemary
1 green apple, cored and peeled
50 g flour
50g light brown sugar
50g butter
20g horseradish cream
For the salmon rillette:
200 g smoked salmon, finely chopped
30g red onion, finely diced
20g capers, chopped
Zest of 1 lemon
5g coriander, finely chopped
50g mascarpone cheese
15ml olive oil
To garnish:
Raspberries, red currants, shiso cress and a few pieces of smoked salmon
How to cook Confit Apple, Salmon Rillette and Horseradish Crumble
1. Heat oil and rosemary in a deep saucepan until the temperature of the oil reaches 80C. Place the apple in the oil and cover with baking paper. Cook until tender, about 1 hour. Drain and place apple on kitchen paper to cool.
2. Meanwhile, prehear oven to 180C. To make the crumble, place flour, sugar, butter and horseradish cream in a food processor and pulse until combined. Transfer crumble mixture to a baking tray lined with wax paper and bake at until golden. Remove and allow to cool.
3. To make the rillette, mix all the ingredients together.
4. To serve, make a bed of the bakes crumble mixture in the centre of a plate. Place the apple on it. Spoon salmon rillette on the side and garnish.
Tuesday, April 16, 2013
Hotel Recipe: Hammour Steak with Ratatouille and Pesto
Recipe from Le Royal Meridien Dubai
Serves 4
Prep time: 15 mins
Cooking time: 25 mins
Ingredients
4 hammour fillets, 200g each
20ml lemon juice
salt and pepper
4 tbsp olive oil
jar of coriander pesto, rosemary sprig, halved cherry tomatoes and red grapes to serve
For the crust, mix together:
100g breadcrumbs
2g chopped dill leaves
150g green apple, finely chopped
5g garlic, chopped
100g walnuts, chopped
2 tbsp olive oil
For the ratatouille:
2 tbsp olive oil
20g onion, finely chopped
2 tbsp garlic, chopped
180g courgette, cubed
100g each, aubergine and red bell peppers, cubed
1g oregano
How to cook Hammour Steak with Ratatouille and Pesto
1. Preheat oven to 180°C. Season hammour with lemon juice, salt and pepper. In a pan, heat olive oil, sear hammour and cook until half done. Coat the hammour generously with the crust mix and cook i oven for 8-10 minutes. Keep hammour warm.
2. For the ratatouille, heat olive oil in pan, saute onion and garlic. Add all the vegetables, saute and season with salt, pepper and oregano. Set aside.
3. To serve, spoon ratatouille on a plate, place hammour over it ad drizzle pesto on the side. Garnish with rosemary, cherry tomatoes, grapes and a drizzle of coriander pesto.
Serves 4
Prep time: 15 mins
Cooking time: 25 mins
Ingredients
4 hammour fillets, 200g each
20ml lemon juice
salt and pepper
4 tbsp olive oil
jar of coriander pesto, rosemary sprig, halved cherry tomatoes and red grapes to serve
For the crust, mix together:
100g breadcrumbs
2g chopped dill leaves
150g green apple, finely chopped
5g garlic, chopped
100g walnuts, chopped
2 tbsp olive oil
For the ratatouille:
2 tbsp olive oil
20g onion, finely chopped
2 tbsp garlic, chopped
180g courgette, cubed
100g each, aubergine and red bell peppers, cubed
1g oregano
How to cook Hammour Steak with Ratatouille and Pesto
1. Preheat oven to 180°C. Season hammour with lemon juice, salt and pepper. In a pan, heat olive oil, sear hammour and cook until half done. Coat the hammour generously with the crust mix and cook i oven for 8-10 minutes. Keep hammour warm.
2. For the ratatouille, heat olive oil in pan, saute onion and garlic. Add all the vegetables, saute and season with salt, pepper and oregano. Set aside.
3. To serve, spoon ratatouille on a plate, place hammour over it ad drizzle pesto on the side. Garnish with rosemary, cherry tomatoes, grapes and a drizzle of coriander pesto.
Sunday, June 24, 2012
Recipe: Homemade Banana Cake
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| homamde banana cake |
Finally, months and months after we purchased our first Elba Gas Range, mom was able to bake her now most wanted dessert, a homemade banana cake. Inspired from big baking houses Pan de Manila and Red Ribbon's version of banana cake, I helped mom trying to come up with our own and cheaper version as well.
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| ingredients used |
Friday, May 4, 2012
Hotel Recipe: Braised Thai veggies
Recipe from Crowne Plaza Abu Dhabi
(serves 1)
Prep time: 10 mins.
Cooking time: 40 mins
Ingredients:
2 tbsp
200ml vegetable stock
3 star anise fruits
5 lemon leaves
1 stalk lemon grass
1 bunch baby pak choy
6 baby carrots, edges separated
50g bean sprouts
25g asparagus
50g savoy cabbage, chopped
salt to taste
3 red bird's eye chillies, chopped
2 tbsp Thai spicy sauce to serve
coriander leaves, for garnishing
How to cook Braised Thai veggies
1. In a saucepan mix all ingredients except vegetables, chillies and salt and simmer for 30 minutes.
2. Add vegetables and chillies, season with salt and simmer for a further 7-8 minutes.
3. Spoon vegetables on to a serving plate along with cooking liquid. Drizzle Thai spicy sauce over, garnish with coriander and serve.
(serves 1)
Prep time: 10 mins.
Cooking time: 40 mins
Ingredients:
2 tbsp
200ml vegetable stock
3 star anise fruits
5 lemon leaves
1 stalk lemon grass
1 bunch baby pak choy
6 baby carrots, edges separated
50g bean sprouts
25g asparagus
50g savoy cabbage, chopped
salt to taste
3 red bird's eye chillies, chopped
2 tbsp Thai spicy sauce to serve
coriander leaves, for garnishing
How to cook Braised Thai veggies
1. In a saucepan mix all ingredients except vegetables, chillies and salt and simmer for 30 minutes.
2. Add vegetables and chillies, season with salt and simmer for a further 7-8 minutes.
3. Spoon vegetables on to a serving plate along with cooking liquid. Drizzle Thai spicy sauce over, garnish with coriander and serve.
Saturday, April 21, 2012
Hotel Recipe: Chicken Congee
Recipe from Chowking Orient Restaurant, Al Ghurair Centre, Dubai
(Serves 4-5)
Prep time: 10 mins
Cooking time: 1 hour
Ingredients
200g chicken breast, minced
salt to taste
2g white pepper powder
5g chicken bouillon, crumbled
250g jasmine rice, washed, drained
50g fresh ginger, finely chopped
1 tsp light soy sauce
1 egg, boiled, peeled, sliced
5g canola oil
How to cook Chicken Congee
1. Mix salt, pepper and chicken bouillon into shredded chicken and set aside in a cool place.
2. Fill a large pan with water and bring to a boil. Add rice and ginger. Cook rice to a porridge-like consistency over a low heat to avoid it burning or sticking to the bottom of the pan.
3. Add soy sauce and half the egg slices (reserve the other half for garnishing, if desired). Mix gently and cook rice for a further 15 minutes.
4. Heat oil in a wok and saute chicken breast. Add cooked rice and mix well.
(Serves 4-5)
Prep time: 10 mins
Cooking time: 1 hour
Ingredients
200g chicken breast, minced
salt to taste
2g white pepper powder
5g chicken bouillon, crumbled
250g jasmine rice, washed, drained
50g fresh ginger, finely chopped
1 tsp light soy sauce
1 egg, boiled, peeled, sliced
5g canola oil
How to cook Chicken Congee
1. Mix salt, pepper and chicken bouillon into shredded chicken and set aside in a cool place.
2. Fill a large pan with water and bring to a boil. Add rice and ginger. Cook rice to a porridge-like consistency over a low heat to avoid it burning or sticking to the bottom of the pan.
3. Add soy sauce and half the egg slices (reserve the other half for garnishing, if desired). Mix gently and cook rice for a further 15 minutes.
4. Heat oil in a wok and saute chicken breast. Add cooked rice and mix well.
Thursday, April 19, 2012
Hotel Recipe: Tofu Hot Pot
Recipe from Sino Chai Teahouse Restaurant, Dubai Healthcare City
(serves 1-2)
Prep time: 5 mins
Cooking time: 15 mins
Ingredients
4tbsp canola oil
250g fresh tofu, cut into squares
30g ginger, sliced
30g garlic, peeled and grated
10ml sesame oil
20g fresh basil
5ml soy paste
pinch of sugar
pinch of white pepper powder
10ml water
20g spring onion, sliced to garnish
10g fresh chillies, sliced to garnish
How to cook Tofu Hot Pot
1 Heat 2 tbsp canola oil in a frying pan and shallow-fry tofu cubes over a medium heat until golden brown. Remove from pan and set aside.
2. Add remaining canola oil and cook the ginger until golden brown. Remove from the pan and set aside. Fry the garlic the same way.
3. Heat sesame oil in another pan then add the tofu, fried ginger and garlic. Keep stirring. And the remaining ingredients, stirring constantly until the sauce thickens. Add spring onion and chillies. garnish with more sesame oil before serving, if desired.
(serves 1-2)
Prep time: 5 mins
Cooking time: 15 mins
Ingredients
4tbsp canola oil
250g fresh tofu, cut into squares
30g ginger, sliced
30g garlic, peeled and grated
10ml sesame oil
20g fresh basil
5ml soy paste
pinch of sugar
pinch of white pepper powder
10ml water
20g spring onion, sliced to garnish
10g fresh chillies, sliced to garnish
How to cook Tofu Hot Pot
1 Heat 2 tbsp canola oil in a frying pan and shallow-fry tofu cubes over a medium heat until golden brown. Remove from pan and set aside.
2. Add remaining canola oil and cook the ginger until golden brown. Remove from the pan and set aside. Fry the garlic the same way.
3. Heat sesame oil in another pan then add the tofu, fried ginger and garlic. Keep stirring. And the remaining ingredients, stirring constantly until the sauce thickens. Add spring onion and chillies. garnish with more sesame oil before serving, if desired.
Tuesday, April 17, 2012
Hotel Recipe: Sticky Rice in Lotus Leaf
Recipe dish from Steam Sum Dim Sum, Dubai Festival City
(Serves 2)
Prep time: 20 mins
Cooking time: 1 hour
Ingredients
100g rice
100ml water
1 chicken breast, cubed
6 prawns, cleaned
2g ginger, julienne
1 spring onion, cut into 1cm pieces
1 tbsp oyster sauce
1 tsp potato flour mixed with water
3 lotus leaves, soaked in water
How to cook Sticky Rice in Lotus Leaf
1. Soak the rice overnight in water and then steam it for about 45 minutes.
2. In the meantime, stir-fry chicken, prawns, gingers and spring onion with oyster sauce. Thicken the sauce with potato flour mixed with water.
3. Once the rice and the filling is ready, prepare the lotus leaf. Cut small rectangular shapes as a base for the leaf wrap. Place a layer of rice on the leaf followed by a layer of filling. Top with another layer of rice. Cover with a larger square of lotus leaf and wrap up lie a parcel.
4. Steam the parcels for 5 minutes and serve.
(Serves 2)
Prep time: 20 mins
Cooking time: 1 hour
Ingredients
100g rice
100ml water
1 chicken breast, cubed
6 prawns, cleaned
2g ginger, julienne
1 spring onion, cut into 1cm pieces
1 tbsp oyster sauce
1 tsp potato flour mixed with water
3 lotus leaves, soaked in water
How to cook Sticky Rice in Lotus Leaf
1. Soak the rice overnight in water and then steam it for about 45 minutes.
2. In the meantime, stir-fry chicken, prawns, gingers and spring onion with oyster sauce. Thicken the sauce with potato flour mixed with water.
3. Once the rice and the filling is ready, prepare the lotus leaf. Cut small rectangular shapes as a base for the leaf wrap. Place a layer of rice on the leaf followed by a layer of filling. Top with another layer of rice. Cover with a larger square of lotus leaf and wrap up lie a parcel.
4. Steam the parcels for 5 minutes and serve.
Thursday, March 22, 2012
Hotel Recipe: Roasted scallops with curry powder vinaigrette
Recipe dish from Beach Rotana, Abu Dhabi
(Serves 6)
Prep time: 30 mins
Cooking time: 20-30 mins
Ingredients
18 whole scallops in the shell
30g butter, unsalted
1 whole shallot, peeled and thinly sliced
sea salt to taste
4 leeks, cut into strips lengthwise
oil for deep frying
50g rice noodles
1 tsp south indian curry powder
30ml vinegar
50ml black truffle oil
50ml olive oil
How to cook Roasted scallops with curry powder vinaigrette:
1. Using a small knife, open scallop shells and prise away the white flesh, ensuring you cut the side muscle that attaches the scallop to the shell. Also remove the orange roe, if it's not to your taste. Wash scallops under cold running water, place on a clean tea towel and gently dab off excess moisture, then refrigerate.
2. Melt butter in a heavy-bottomed saucepan, add shallot and a pinch of salt. Add leeks and cook over low heat for 10 minutes until soft. Take pan off the heat.
3. In a separate deep pan, heat oil and deep fry rice noodles. Transfer noodles on to absorbent paper. Season with salt.
4. For the vinaigrette, mix together salt, curry powder, vinegar and black truffle oil.
5. Oil a heated griddle. Remove scallops from fridge and sear on both sides, over high heat until golden brown. D not overcook as they will become rubbery.
6. To serve, arrange scallops on a plate, drizzle with vinaigrette. Place crispy noodles and butter-glazed leeks on the side.
(Serves 6)
Prep time: 30 mins
Cooking time: 20-30 mins
Ingredients
18 whole scallops in the shell
30g butter, unsalted
1 whole shallot, peeled and thinly sliced
sea salt to taste
4 leeks, cut into strips lengthwise
oil for deep frying
50g rice noodles
1 tsp south indian curry powder
30ml vinegar
50ml black truffle oil
50ml olive oil
How to cook Roasted scallops with curry powder vinaigrette:
1. Using a small knife, open scallop shells and prise away the white flesh, ensuring you cut the side muscle that attaches the scallop to the shell. Also remove the orange roe, if it's not to your taste. Wash scallops under cold running water, place on a clean tea towel and gently dab off excess moisture, then refrigerate.
2. Melt butter in a heavy-bottomed saucepan, add shallot and a pinch of salt. Add leeks and cook over low heat for 10 minutes until soft. Take pan off the heat.
3. In a separate deep pan, heat oil and deep fry rice noodles. Transfer noodles on to absorbent paper. Season with salt.
4. For the vinaigrette, mix together salt, curry powder, vinegar and black truffle oil.
5. Oil a heated griddle. Remove scallops from fridge and sear on both sides, over high heat until golden brown. D not overcook as they will become rubbery.
6. To serve, arrange scallops on a plate, drizzle with vinaigrette. Place crispy noodles and butter-glazed leeks on the side.
Wednesday, March 21, 2012
Hotel Recipe: Moussaka
Recipe dish from Views Restaurrant, Le Meridien Al Aqah, Fujairah
(Serves 4)
Prep time: 15 mins
Cooking time: 1 hour
Ingredients
800g large aubergines, sliced into 1.5cm thick slices
3 tbsp olive oil
200g onion, finely chopped
100g garlic, minced
500g minced beef
125g tomato paste
a pinch of cinnamon
a pinch of ground nutmeg
1/2 tsp cumin
35g fresh parsley
salt to taste
10g multi-grain breadcrumbs
2 tbsp fresh oregano
200ml white sauce
1tbsp freshly grated parmesan
How to cook Moussaka:
1. Preheat oven to 200°C.
2. Brush aubergine slices lightly with olive oil and bake for 10 minutes.
3. Heat remaining olive oil in a saucepan and add onion, garlic and beef. Cook for about 5 minutes, then add tomato paste, cinnamon, nutmeg, cumin and 5g of parsley. Add salt and set aside.
4. Sprinkle breadcrumbs in the base of a large baking dish and arrange aubergine slices in an even layer on top. Sprinkle with oregano. Top with minced beef then pour over sauce.
5. Garnish with parmesan and remaining parsley. Bake fore 30minutes. Allow to cool for 5 minutes before serving.
(Serves 4)
Prep time: 15 mins
Cooking time: 1 hour
Ingredients
800g large aubergines, sliced into 1.5cm thick slices
3 tbsp olive oil
200g onion, finely chopped
100g garlic, minced
500g minced beef
125g tomato paste
a pinch of cinnamon
a pinch of ground nutmeg
1/2 tsp cumin
35g fresh parsley
salt to taste
10g multi-grain breadcrumbs
2 tbsp fresh oregano
200ml white sauce
1tbsp freshly grated parmesan
How to cook Moussaka:
1. Preheat oven to 200°C.
2. Brush aubergine slices lightly with olive oil and bake for 10 minutes.
3. Heat remaining olive oil in a saucepan and add onion, garlic and beef. Cook for about 5 minutes, then add tomato paste, cinnamon, nutmeg, cumin and 5g of parsley. Add salt and set aside.
4. Sprinkle breadcrumbs in the base of a large baking dish and arrange aubergine slices in an even layer on top. Sprinkle with oregano. Top with minced beef then pour over sauce.
5. Garnish with parmesan and remaining parsley. Bake fore 30minutes. Allow to cool for 5 minutes before serving.
Monday, February 20, 2012
Hotel Recipe: Salmon with Lemon Sauce
Recipe dish from La Moda Restaurant, Radisson Sas Diera Dubai Creek
(Serves 1)
Prep time: 10 mins
Cooking time: 15 mins
Ingredients
2 tsp olive oil
120g fresh salmon fillet, cut into small cubes
3g salt
2g pepper
3g dill
1 small shallot, chopped
30g canned green peas
For the sauce:
1 egg yolk
20ml whipping cream
2 tsp lemon juice
a small pinch of parsley
salt and pepper to taste, to taste
How to cook Salmon with Lemon Sauce:
1. Heat its olive oil in a pan and sear salmon on all sides. Season with salt, pepper and dill. Remove fish and set aside.
2. Add remaining oil to the pan and saute shallot and peas until well glazed. Remove and set aside.
3. For the sauce, mix together all the ingredients. Pour the mixture into a saucepan over medium heat and toss in the seared salmon. After a minute, turn off the heat and continue to stir the sauce until the cream thickens.
4. Spoon salmon and sauce mixture (reserve a little bit of the sauce for the final drizzle) into two small moulds. Refrigerate for 30 minutes or until set. Demould and serve with a drizzle of the reserved sauce, peas and shallots.
(Serves 1)
Prep time: 10 mins
Cooking time: 15 mins
Ingredients
2 tsp olive oil
120g fresh salmon fillet, cut into small cubes
3g salt
2g pepper
3g dill
1 small shallot, chopped
30g canned green peas
For the sauce:
1 egg yolk
20ml whipping cream
2 tsp lemon juice
a small pinch of parsley
salt and pepper to taste, to taste
How to cook Salmon with Lemon Sauce:
1. Heat its olive oil in a pan and sear salmon on all sides. Season with salt, pepper and dill. Remove fish and set aside.
2. Add remaining oil to the pan and saute shallot and peas until well glazed. Remove and set aside.
3. For the sauce, mix together all the ingredients. Pour the mixture into a saucepan over medium heat and toss in the seared salmon. After a minute, turn off the heat and continue to stir the sauce until the cream thickens.
4. Spoon salmon and sauce mixture (reserve a little bit of the sauce for the final drizzle) into two small moulds. Refrigerate for 30 minutes or until set. Demould and serve with a drizzle of the reserved sauce, peas and shallots.
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