PINEAPPLE BOAT

A creative way to present your pineapple and other summer fruit is to use the pineapple as a bowl. One pineapple will provide 2 bowls.

Remove any brown and/or discolored leaves. To create a base, cut a thin slice from each half of the pineapple.

With a large cutlery knife, cut the pineapple (including the crown) in half.

Remove the core of each pineapple half by creating a V cut from top to bottom of the core. After completing a V cut, slice each end straight across, remove core.

Using a curved, serrated knife, remove the fresh pineapple from each half.

Cut pineapple into chunks and place in the pineapple bowl.

Add other fresh fruits if desired. A pineapple bowl can also be used to hold cold salads and desserts

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Regards

Chef Ravi

Sesame Chicken With Chillies And Honey

The nutty sesame seeds make an interesting triangle of flavours with the hot chilli and the sweet honey sauce.

For The Marinade

S.No	Ingredients	Quantity
1	Egg	1 No
2	Salt	To Taste
3	White Pepper Powder	2 g
4	Corn Flour (Dry)	5 g
5	Ginger Juice	½ Tsp
6	Vegetable Oil	1 Tsp

7	Chicken Breast (Boneless)	200 g
8	Fresh And Chillies (Chopped)	2 No
9	Ginger (Shredded)	4 g
10	Honey	45 Ml
11	Vegetable Oil	60 Ml
12	Sesame Seeds (Roasted)	5 g
13	Salt	2 g
14	White Pepper Powder	2 g
15	White Vinegar	2 Tsp
16	Dark Soy Sauce	1 Drop
17	Everyday Stock	2 Tbsp

Method:-

ü      Cut the boneless chicken into bite sized dices.

ü      Marinate the diced chicken with the egg, seasoning, ginger juice, vegetable oil, and corn flour. Keep it aside in a refrigerator for 30 minutes. Remove it just before cooking.

ü     Heat 30 ml of vegetable oil in a wok till it reaches smoking point. Add the chicken.

ü    Stir-fry the chicken till crisp.

ü   To prepare the honey sauce: heat the remaining oil in a wok, l add the shredded ginger and the chillies. Sauté. Add the honey seasoning and stock.

ü    Add the chicken to the honey sauce; toss it gently till the honey sauce evenly coats the chicken.

ü   Finish with vinegar and 1 drop of dark soy sauce.

ü   Serve hot.

Regards 

Chef Ravi Rai

GOMMODOKI

Plain soft tofu is transformed into a more substantial dish with added konbu and carrots. Konbu and hijiki can be substituted with shredded green beans.

S.no	INGREDIENT	QUANTITY
1.	Tofu	1
2.	Hijiki	5 gm
3.	Carrot	¼
4.	Shitake mushrooms	2 dried
5.	Green beans	8
6.	Egg	1
7.	Salt, shoyu, mirin
8.	Sesame seed	1 tbsp

  

METHOD:-

   1.     Wrap a tofu cake in kitchen paper and place on a chopping board. Place a                      large plate on it and leave it  to press for about 1 hour until all  the excess water            has drained out.

  2.     Meanwhile soak the konbu or hijiki in tepid water for 30 minutes, the drain                    and chop roughly into 1-2 cm/1/2-3/4 in long shreds.

  3.     Cut the carrot, shitake and green beans into 1-2 cm in shreds.

  4.     Put the tofu in a suribachi  ( Japanese grinding bowl) or a food processor                        with the egg , a pinch of salt, and a dash each of shoyu and mirin. Grind or process        to a very smooth consistency.

 5.     Transfer the tofu mixture to a large bowl. Add all the vegetable shreds and sesame        seeds and mix well.

 6.     Heat the oil for frying in a deep frying pan to about 120c/250f. Spoon a heaped              tablespoonful of the tofu mixture on to your wet palm and mould into a small oval        shaped about 2 cm in thick

 7.     Place in the hot oil and deep fry for 2-3 minutes, or until both sides are a light                golden brown. Drain on kitchen paper. Repeat this process until all the mixture is          used up.

 8.     When all the tofu balls have been fried, reheat the oil to 170c/340f fry the balls              again to make them crisp. Serve hot as an appetizer or main course, accompanied          by some grated daikon with a little shoyu.

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Regards 
Chef Ravi Rai