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Oriental delicacies for the palate
Highlights
Asian food is all about freshness, crunchy textures and a bit of yin and yang of flavours. To break the cycle of routine food without having to splurge on dining at a fancy restaurant, it is nice to wrestle with the pots and pans once in a while and try recipes that family and friends are sure to enjoy.
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Asian food is all about freshness, crunchy textures and a bit of yin and yang of flavours. To break the cycle of routine food without having to splurge on dining at a fancy restaurant, it is nice to wrestle with the pots and pans once in a while and try recipes that family and friends are sure to enjoy.
Asian cuisine has three types of sub-categories – south west, north east and south east. Every dish has its own ingredients and flavours. While some are spicy, some are bland and some others are cooked, baked, fried and raw too. Not to forget a good mix of different sauces and stir fries that is distinct to Asian food. Executive Chef Anand from Hyatt Hotel Hyderabad, shares a few recipes from his kitchen
Harissa chicken
Ingredients
Chicken leg with skin
(Deboned) 220 gm
Pimento peppers 40 gm
Chilli red 5 gm
Cumin powder 1 gm
Coriander powder 1 gm
Malt vinegar 5 ml
Tomato paste 5 gm
Garlic 3 gm
Olive oil 10 ml
Bell peppers 5 gm
Cucumber 5 gm
Tomato 5 gm
Olives 2 gm
Onion 5 gm
Lettuce 5 gm
Lemon juice 5 ml
Salt to taste
Crush pepper to taste
Feta 5 gm
Pita bread 2 nos
Hummus 50 gm
Method of preparation.
- Roast, peal and deseed the pimento.
- Place the pimento peppers in a food processer along with red chilli, cumin powder, coriander powder, malt vinegar, tomato paste, garlic and olive oil.
- Make a fine paste of it correct the seasoning, and then marinate cleaned and dried chicken with this paste.
- Sear the chicken, then place it in a pre-heated (200 Dc) oven about 12 minutes for further cooking.
- To make Fattoush salad cut the rest of the vegetables in to dices and tosses it with olive oil and lemon juice, check the seasoning and add the feta as well.
- Serve the chicken with Fattoush, hummus and pita bread.
Nasi goren
Ingredients
Shallot sliced 100 gm
Garlic sliced 20gm
Fresh red chili diamond 20gm
Toasted Shrimp ½ tsp
Palm sugar ½ tsp
Kecap manis ½ tbsp
Soaked rice (short grain) 150 gm
Fried egg 1
Vegetable oil 2 tbsp
Sambal Belacan
Ingredients
Seeded fresh red chilies 100 gm
Shrimp paste 1 tbsp
Sugar 1 ½ tsp
Lime juice 2 tbsp
Salt to taste
Method of preparation of Belacan:
- Clean chilies with running water, seeded and sliced. Transfer the chilies to a mortar. Heat up a wok or pan on low heat and “toast” the belacan until aromatic
- The texture of the belacan would turn dry and powdery after toasting.
- Transfer out and add to the chilies and start pounding with the pestle until fine.
- Transfer out to a bowl, add salt and sugar to taste and add lime juice
- Blend well.
Method of preparation of Nasi goren:
- Boil the rice, drain it and cool it.
- Separate the rice from each other.
- Heat up a wok and add oil.
- Add the flavoring paste (Sambal belacan) and stir-fry until aromatic or when the oil separates.
- Add the rice into the wok and stir well with the flavoring paste.
- Add kecap manis and palm sugar into the rice and continue to stir-fry and make sure that they are well blended with the rice.
- Dish out, top the nasi goreng with the fried egg and serve immediately.
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