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Arabic Oriental Mixed Grill

Kitchen Classics

Poonsak

Sumonratanakul, executive chef, Park Regis Kris Kin Hotel, Dubai

Serves: 1

Ingredients

Lamb chop 80 gm

Chicken breast 60 gm

Beef, cubed 60 gm

Lamb, minced 60 gm

Capsicum, mixed 20 gm

Onion, white 10 gm

Lemon 2 pcs

Garlic paste 30 gm

Yoghurt, plain 40 gm

Arabic bread 1 pc

Parsley, chopped 10 gm

Sumac powder 2 gm

Salt 2 gm

Tomato paste 20 gm

Tahina paste 10 gm

Lemon juice 2 tbsp

Olive oil 2 tbsp

Jasmine rice 60 gm

Ghee 10 gm

Vermicelli noodles 30 gm

Method

For the marinade, mix garlic paste, salt, lemon juice, olive oil and tahina paste in a bowl.

Cut chicken and beef into 2x2 cubes. Paste minced lamb onto bamboo skewers. Apply marinade on it and set aside for one hour.

For Arabic rice, wash and clean the rice; soak for 15 minutes. Blanch some vermicelli. Heat ghee in a pan, add vermicelli and rice. Adjust water level and seasoning; cook in rice cooker.

For Arabic pizza, julienne the onion and mixed capsicum. Mix with chopped parsley and sumac powder. Apply tomato paste on Arabic bread, and sprinkle this mixture on it. Microwave until crisp.

For Arabic garlic dipping sauce, mix yoghurt, garlic paste, lemon juice and salt.

Grill the meat items.

Serve with Arabic vermicelli rice, 
Arabic pizza and garlic dip.

MALAYSIAN ASAM UDANG

Serves: 1

Ingredients

Prawn, U-10 (80 gm) 4 pc

Okra 20 gm

Garlic, chopped 15 gm

Tamarind juice 20 ml

Sugar 10 gm

Jasmine rice 50 gm

Chilli, chopped 15 gm

Lemongrass, chopped 15 gm

Corn flour 10 gm

Salt 3 gm

Cumin powder 1 gm

Ginger juice 2 gm

Method

Wash and clean the prawn; slit the backs and remove the heads.

Sprinkle some salt and ginger juice on the prawn. Marinate for an hour in the chiller.

Wash and cook jasmine rice.

In a saucepan, add tamarind juice, chilli, lemongrass, sugar and cumin powder. Add some corn flour to thicken the sauce. Adjust seasoning.

Deep-fry the marinated prawn, but leave it half-cooked. Add it to the sauce, stir well and let it soak.

Heat oil in a pan, add chopped garlic and halved okra. Add seasoning.

Serve with prawn and jasmine rice.

MANGO STICKY RICE

Serves: 1

Ingredients

Glutinous rice 150 gm

Thai sweet mango 90 gm

Coconut cream 25 ml

Sesame seeds 2 gm

Coconut, dry, sliced 2 pc

Sugar syrup 50 ml

Salt 5 gm

Method

Soak rice in water for 
three hours.

Steam the rice in a steamer; cook for 15-20 minutes.

Mix cooked rice with sugar syrup, coconut cream and a pinch of salt.

Peel and slice Thai mango.

For plating, arrange rice quenelles, sprinkle sesame seeds and place mango slice on top. Drizzle coconut cream on plate.

Garnish with roasted dry slice of coconut.