Home   |  Issues  |  The Daily Star Home | Volume 1, Issue 34, Tuesday, January 27, 2004

 

 

 

 

 

 


Recipes are provided by
Linus Rozario Tapan,
the Executive Chef at the
Dhaka Sheraton Hotel
.
Special thanks to the
Dhaka Sheraton Hotel.

Thai beef salad
Ingredients
Beef tenderloin- 50gm
Capsicum- 1tbsp.
Onions- 1 tbsp.
Tomato- 1 tbsp.
Chopped Green chilli- ¼ tbsp.
Fish sauce- 1 tbsp.
L.P sauce
Mustard
Sweet chilli sauce- 1 tbsp.
Lemon juice- 1 tbsp.
Mollasses- 1 tbsp.
Salt and pepper

Method: Firstly, the roasted beef has to be prepared. Marinate the beef tenderloin in mustard, L.P. sauce, salt and pepper for 15-20 minutes. After marination, put the beef into the oven until the colour of the beef turns light brown. For those of you who don't have an oven, place the beef into a non-stick fry pan and roll it over quite a few times under low temperatures. Again, wait until the beef is well done. After preparing the roasted beef, let it cool off and then slice into small pieces.

Put the sliced beef along with the capsicum, onions, tomatoes, green chilli and mollasses into a mixing bowl and toss the salad. Make sure it mixes and then add the lemon juice, sweet chilli sauce and the fish sauce. Stir again.
Decorate the salad as you may wish.

Beef Nevernaise

Ingredients
Beef tenderloin-200gm
Small onions
Broccoli
Carrot
Potatoes
Tung carrot
Celery
Flour- 25gms
Butter- 50 gms
Salt and pepper
Brown colouring

Method: Firstly, the beef has to be prepared. Marinate the beef tenderloin in mustard, salt and pepper for 15 minutes. After marination, put the beef into the oven until the colour of the beef turns light brown. For those of you who don't have an oven, place the beef into a non-stick fry pan and roll it over quite a few times under low temperatures. Again, wait until the beef is well done. After preparing the roasted beef, let it cool off. Slice the beef after cooling.

Secondly, the gravy for the dish has to be prepared. Making the brown gravy may seem a complicated process, but it can be simplified. In one bowl, put in some onions, carrots, celery, chicken bones, salt, pepper and water. Heat it for 2-3 hours until the water goes brown, after that let the mixture stand and remove the sauce from the deposits. Take a different pan and put the flour and butter into it. Simmer the mixture and make a satay on the pan. After doing so add this satay to the brown sauce prepared previously and mix it in a bowl. Add a bit of brown colouring if necessary. The brown gravy is prepared.

Preparing the baked potato is the simplest procedure. Just wrap the potato in aluminium foil and put into the oven. For better tastes you may add some butter.

Now put the roasted beef on a plate and decorate using the small onions, broccoli, baked potato and tun carrot. This garnishing is one of the most important parts of the dish. After garnishing, add the brown gravy and your Beef Nevernaise is done.

Roast beef Velle Hellene
Ingredients
Thigh portion of beef- 400 gms
Onions
Carrot
Celery
Mustard
Green papaya paste
Tomatoes
Potatoes
Salt and pepper

Method: Firstly, the beef has to be prepared. Marinate the beef tenderloin in half tbsp. mustard, 1 tbsp. Green papaya paste, salt and pepper for 20 minutes. After marination, put the beef into the oven until the colour of the beef turns light brown. For those of you who don't have an oven, place the beef into a non-stick fry pan and roll it over quite a few times under low temperatures. Again, wait until the beef is well done. After preparing the roasted beef, slice and place it on a plate.
The tomatoes have to be grilled and this can be done in the oven. Slice the tomatoes into pieces and just place on the grill. Do the same for the onions.

The only other addition to the dish is the demi-mustard sauce. Follow the instructions given in the above recipe for the brown gravy. After preparing the brown gravy add 1 tbsp of mustard sauce to it and mix it.

Finally, add the grilled tomatoes and onions to the plate containing the roasted beef. Add the carrots and potatoes for garnishing. To wrap it all up, add the demi-mustard sauce. Always remember that you can decorate the dish at your own will to make it look more appealing.


Recipes are provided by Tommy Miah.
Tommy Miah is a renowned
Bangladeshi chef
based in the U.K. His restaurant,
Curry in a Hurry, is popular amongst
people from all cultural backgrounds.

Malaysian Beef
Ingredients
1 pound lean beef, trimmed and cubed into 1" pieces
2 onions, chopped
As many chillies, chopped as you prefer
3 cloves garlic, finely chopped
1 tablespoon jalapeno pepper, chopped fine
1 tablespoon prepared mustard
1 tablespoon light soy sauce
2 tablespoon coconut milk
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon ground cumin

Method: Combine ingredients and stir well. Cover and cook at low setting until meat is very tender - about 2 hours. Serve with basmati rice and vegetable jal frezi. Serves 4

Sri Lanka Beef
Ingredients
750g beef
25 g onion
3 garlic cloves
25 g ginger
2 tomatoes
4 cloved
4 cardamoms
250 ml coconut milk, thin
2 cg cinnamon stick
25 g curry powder
1/2 ts fenugreek
1/2 lemon grass stem
Curry leaf sprigs
1/2 ts fennel
25 g coriander
1 ts chilli powder
2 ts paprika
25 ml vinegar
250 ml thick coconut milk
125 ml vegetable oil

Method: Wash the meat and prick it all over with a skewer or fork. Chop the onion, garlic, ginger and tomatoes. Crush the cloves and cardamoms. Place the meat in a pan and pour the thin coconut milk over the top of it. Add the onion, garlic, ginger, tomato, cloves, cardamom, cinnamon stick, curry powder, fenugreek, lemon grass, fennel powder, coriander powder, chile powder, paprika powder and vinegar. Mix spices into meat and milk and bring to the boil. Simmer gently until the meat is tender, approximately 1 hour. Then pour in the Coconut milk, thick and cook for a further 1 5 minutes. Pour the gravy into a bowl. Add the oil to the pan and fry the meat until browned. Pour the gravy back into the pan, bring back to the boil, thendiscard the cinnamon stick. Remove the meat to a carving board, cut into slices and serve with the gravy.

Beef & Okra Casserole
Ingredients
1 lb minced beef
1 1/2 lbs okra
6 teaspoons vegetable oil
1 onion, chopped fine
6 tomatoes, peeled,chopped
1 cup stock
3 cloves garlic, crushed
1 teaspoon salt
1/2 cup plain yogurt
1/2 cup sour cream
1/2 teaspoon white pepper
1/2 teaspoon rough ground pepper
1 tomato, thinly sliced
1 lemon, thinly sliced
chopped coriander

Method: Cut stalks from okra. Heat 3 tablespoons oil in a large saucepan. Add okra, saute 6 minutes. Drain sauteed okra on paper towels. Discard oil, wipe pan with paper towelsHeat 2 more tablespoons oil in saucepan.Add onion and tomatoes, saute until heated through. Add minced beef - cook, stirring occasionally until browned. Add stock- bring to a boil. Add garlic and salt. Simmer until most of liquid has evaporated. Preheat oven to 350F. Brush a large baking pan with oil. Stir yogurt, sour cream and white pepper into beef mixture. Spoon half of the beef mixture over bottom of oiled pan. Cover with okra, then with remaining beef mixture.
Sprinkle with remaining tablespoon oil. Bake 50-60 minutes. Garnish with tomato, lemon & coriander.

Beef with Palm Sugar
Ingredients
500 g diced lamb
2 teaspoons chili powder
1 tablespoon chopped fresh lemon grass
1 tablespoon grated fresh ginger
300 g sweet potato, peeled and chopped
2 tablespoons grated palm sugar or soft brown sugar
2 tablespoons lime juice
2 tablespoons water
1 cup cooking oil

Method: Heat the cooking oil in a large heavy-based pan. Add the lamb in batches and cook over high heat until browned. Drain on paper towels. Add the chili powder, lemon grass and ginger to the pan and cook for 1 minute. Return the meat to the pan with the sweet potato, sugar, lime juice and water. Bring to the boil, reduce heat and simmer, covered for 1 hour. Remove the lid and simmer uncovered for 30 minutes or until the meat is tender.


Recipes are provided by Sanjeev Kapoor.
Kapoor is an Indian Celebrity chef,
and hosts the popular T.V. show
Khana Khazana.
Kapoor also runs a restaurant chain
called Khazana, which also has a branch in Dhaka.

Kasturi Raan (Baby Lamb Kabab Boneless)

Baby Lam- 600 Grams
Salt- as per taste
Ginger/Garlic Paste- 1 tblspn
Green Chilly- 4 piece
Coriander Leaf- 5 grm
Cloves- 6 pieces
Cardamon- 6 pieces
Lemon Juice- 2 tspn
Mustard Oil- 2 tspn
Cumin Seeds- 1 tspn
Cinnamon Leaf/Bay Leaf- 4 to 6 pieces
Cinnamon Stick- 4 pieces
Fenugreek Dry Leaf- 50 grm (kasoori)

Method: 1. Trim, wash baby lamb. Put it dry. Dry roast all masala and crush to a coarse powder.
2. Peel, wash and slice onions. Peel and wash ginger & garlic, green chilly to a fine paste.
3. Heat oil in a kadai and sauté onions & masala till brown. Pore little water and mix all the masala to lamb and cook till 20 minutes at an low heat till the water gets dry covered with lid.
4. Shred the half cooked lamb and make cubes of shred boneless pieces and arrange to an skewer & cook in the preheated oven at 250 degree for ten to fifteen minutes basting occasionally with butter.
5. Serve hot with ring onions and mint chutney.

Kakori Kabab (Mutton Shikh Kabab with Green peas)

Boneless mutton(lamb Meat) fine mince- 600 grm
Salt- as per taste
Green Peas- 100 grm mince
Green Chilly- 4 to 5 pieces
Garlic Clove- 4 pieces

Wash mutton mince and press between the palms of your hands to remove excess water.
Peel, wash and grind ginger garlic and green chilly to paste and mince little of green peas.
In a large bowl combine mutton mince, chopped coriander leaves, chopped mint leaves, ginger garlic paste chopped peas garam masala powder salt lemon juice.
Mix and blend all the above ingredients in a mixer for half a minute.
Put the mixture in a bowl and keep in refrigerator.
Using wet hand add the mixture onto skewer in a cylindrical shape.
Cook in a preheated oven at 250 degree for twelve to fifteen minutes or in tandoor for eight to ten minutes till done. Basting with butter occasionally.
Serve hot with mint chutney.

Vegetable Seekh Kabah (Veg. Kabab)

Fresh Vegetables: Carrot, cabbage, cauliflower, spinach, green chilly, green peas, green pepper (capsicum), boiled potatoes, (each 2 pieces)
Besan (gram flour)- 2 tblspn
Bread Crams- 1 cup
Salt- as per taste

 


 
 

home | Issues | The Daily Star Home

2003 The Daily Star