Chef Myo Zwe Aung, a passionate professional and “hands-on” chef from Myanmar is here for the first time in the city. JHe has designed most of the dishes on his own for the Asian Food Festival at Park Hyatt Chennai.
He is the eldest among siblings and from childhood he has grown up with the dream of becoming a chef. His Indian experience was his exposure to Hyderabad, then Bengaluru and now namma city. Chennai’s special red chilli powder has become a prized addition from Indian cuisine in styling his Asian platter.
“Cooking is something I adopted from my mother’s style,” shared the expat chef while explaining his fascinating habit of cooking a plethora of Asian continental dishes, specially conceptualised. Being a passionate cook he has been with his mother all the time and learnt the palatable combinations like Salmon Tataki wrap, crab salad, the authentic Sushi platter from Japanese cuisine, like baked boneless baby chicken, grilled Australian lamb chop etc..
The chef shares with DC a couple of his recipes in his homemade style.
Baby chicken baked boneless baby chicken with miso and soya
Baked baby chciken
Ingredients
- Whole chicken boneless with skin : 800-900 gm
- Garlic : 10gm
- Fresh ginger : 10gm
- Yellow miso paste : 30gm
- Kikkoman soya : 50 ml
- Water : 30ml
- Mirin : 20ml
- Sake : 10ml
- Sugar : 50gm
- ongarashi : 10gm
Method
- Put all the ingredients listed in 2-10 inside the blender and blend and pour the blended sauce in an empty bowl.
- Place the chicken in the bowl with the sauce, skin part facing down and put inside the fridge for 4-5 hours.
- After 5 hours take out the chicken and put on the hot pan, sear the chicken on both sides. Put the seared chicken inside the oven at 180c for10-14 mins, depending on the chicken size.
- Garnish with spring onion and serve hot.
Deep fried sweet corn
Ingredients
- Sweet corn : 200gm
- Thai red curry paste : 10gm
- Tempura flour : 100gm
- Soda water : 30ml
- Cold water : 130ml
- Corn starch : 5gm
- Coriander chopped : 10gm
- Garlic chopped : 10gm
- Red chili chop : 5gm
- Green chili chop : 5gm
- Tongarashi : 3gm
- Vegetable oil : 500ml
Method
- In an empty bowl, mix all the ingredients listed from second to eleventh. Add in sweet corn , in a deep pan, heat oil.
- Fry the spiced sweet until they rise to a suitable size and are golden-brown in colour. Serve with chilli sauce.
