You met the sauve Chef Richard of Max restaurant on The Tezzy Files earlier. Today, he has kindly agreed to share one of his favorite authentically Filipino recipes with us: Nilagang Baka sa Buko.
This is a slow-cooked beef short-ribs broth with buko (or young coconut) juice. A decadent comfort food that’s so easy to make, I hope you will give this recipe a try.
With under a week to go for Eid, the festive ending to the month-long fasting on the Muslim calendar, I for one am really going to miss Ramadan.
There’s something magical about this holy month. Apart from the shorter work hours, the piety and communal eating through Iftars, the late night prayers and the Suhoor meal, make for a month out of the ordinary. I hope you all have been having a blessed month.
Last night, I created yet another smoothie for Suhoor (my last one was a Blueberry Smoothie). This one is a healthful blend of avocado and dates. It’s highly nutritious, thick and super-easy to make.
Suhoor is the early morning meal Muslims the world over wake up to before the crack of dawn. It is a very early breakfast before bowing down to prayers and asking the Almighty for acceptance of the fast.
We have been enjoying far too many extravagant Iftars this Ramadan, and I am taking the Suhoor meal to nourish from within. To fulfill my ‘5 a day’, a smoothie is a sure-fire way to quickly consume a number of fruits in one sitting.
Last night I came up with a delicious concoction, and wanted to share the recipe with you least I forget it!
I interviewed Michelin Star Chef Vardon in an earlier post here, and had the pleasure of trying out a number of his creations at La Residence Restaurant & Lounge, Raffles Dubai last week.
Chef Vardon has been kind enough to share the recipe for one of his signature dishes with us; John Dory with Shellfish Garnish & Salted Butter Shavings. I hope you give this fine-dining dish a try at home!
Chef Glady, Executive Head Chef at Per Te Italian Restaurant Dubai, has quite a few tricks up his sleeves! If you liked his risotto recipe that I posted here earlier, the picture below will surely make you drool:
This is Chef Glady’s take on Costa di mandorle costolette di agnello (or Almond Crusted Lamb Chops for those not blessed with an Italian tongue!).
It is a surprisingly easy recipe given how good it looks and tastes. If you are just starting your journey into Italian cooking, this dish is guaranteed to get you praises in no time. Read on for the recipe.
When it comes to risotto, the Italians turn into perfectionists. After rigorous training under some of the world’s best Italian chefs, Per Te’s Executive Chef, Gladwin Anton (fondly known as Chef Glady) has mastered the fine art of Italian cooking, a mean feat given he hails from a vastly different ethnic background (Chef Glady is an Indian national).
Being able to cook the perfect risotto elevates you to the status of a well-respected Italian chef, and Chef Glady has built a reputation around his very own risotto creations.
Today Chef Glady has generously agreed to share a very special risotto recipe with us:
Selvatici Risotto ai Funghi al Tartufo (Wild Mushroom Risotto with Truffles).
Happy Songkran!
The Songkran festival marks the beginning of the Thai New Year, and like most cultures the world over, the celebration is marked with a feast of traditional dishes.
Chef Sanya from The Royal Budha restaurant has a special Songkran gift for us. He has agreed to share his award-winning Chili Prawns recipe!
The Royal Budha’s Wok Fried Chili Prawns is one of the restaurant’s signature dishes. The dish is a play of authentic Thai flavors married in with chili oil and turmeric.
Try Chef Sanya’s recipe in your own kitchen, and invite a taste of Thailand to your table!
Nischay Kaul shared an authentic Kashmiri recipe for Rogan Josh with The Tezzy Files, and today he is back with yet another scrumptious treat from the Northern-most tip of India; Kabargah.
Kabargah is a traditional Kashmiri preparation of meat ribs. Ribs of young lamb or goat is cooked in a special blend of milk and spices, and then fried in ghee (clarified butter).
Chili’s, the iconic Tex-Mex restaurant chain, needs no introduction. I don’t know of many people who haven’t dined at Chili’s, and perhaps you’ve visited their newest branch at Yas Mall since my last post here?
I am such a huge fan of the Chili’s Chocolate Molten Cake, you can bribe me with a plate of this any time! I haven’t got the recipe for this (yet!) but why not give their equally delicious Quesadilla Explosion recipe a go?
Rashi Chowdhary is a firm believer of the age-old adage that you are what you eat.
The gorgeous nutritionist introduced us to The Protein Bakeshop and gave tips on healthy eating the last time she was here. Now she’s back with advice on how to eat your way into a more beautiful version of ‘you’.
The Tezzy Files 