Chef Rakesh Talwar is the resident chef at O:h Cha, Kitchen and Bar at Mathuradas Mills Compound, Lower Parel
Dory Dumpling
Ingredients:
Dough: Potato starch: 20 gram Wheat starch: 20 gram Water (warm water): 50 Ml Dough per dumpling 7 Gram
Filling: John dory fish (finely chopped): 120 gram Water chestnut (finely chopped): 120 gram Salt: 2 gram Chicken broth: 3 gram Chicken fat: 5 gram White pepper: 0.25 gram Sugar: 1 gram Sesame oil: 3 gram
Method: Dough: Mix both the starch and warm water kneed it well and make dough cut into 7 gram each dough and roll it into round shape.
Filling: Mix all the ingredients in bowl and fill in the wrapper 30 gram each, fold into shape garnish with corn and carrot chopped and steam it for 8 minutes. Serve with chilly base dip or soya base dip.
Som Tom Salad
Ingredients: Raw papaya: 200 gram (Fine Julienne) Carrot: 50 gram (Fine Julienne) Long yard bean: 30 gram Cherry tomato: 4 Garlic cloves: 4 Thai chili: 3 Light soy: 15 ml Palm sugar: 22 ml Lemon juice: 22 ml
Method : Crush the garlic, long yard beans and Thai chilly first. Add cherry tomato and crush it slightly. Add light soy, palm sugar and lemon juice into it. Add raw papaya and carrot, mix it well. Place on salad bowl garnish with peanut and coriander leaf.
