Today’s chef Eddie Douaihy… Chinese dishes on the Ramadan Iftar table

From the flavors of the world, Lebanese chef Eddie Douaihy chooses Chinese dishes for breakfast. Chef Eddy has 28 years of experience since graduating from hotel school in 1993, and has worked in several Lebanese and Arab hotels.

Chef Eddy is passionate about international cuisine and says he focuses more on coveted dishes in Lebanon and the Arab world. It is known to have a peculiarity in applying it to Chinese dishes, and it usually makes its distinctive sauces and uses its own spices. Read also Today’s chef is Sumaya Hijazi… traditional cuisine from southern Lebanon for a breakfast Haniyeh Chef of the day – Mohamed Amin presenting a varied Tunisian dinner .. And the break is the master of the table of Ramadan with the chef Mohamed Mahdawi Today’s chef Naima Al-Asri… a Ramadan dinner with Moroccan flavors Today’s chef Fatina Daher a hearty Ramadan breakfast with innovative flavors from around the world

For a special Chinese-flavored Ramadan dinner, Chef Eddy offers milk juice with refreshing rose water and seafood soup, and for appetizers, he offers vegetable rolls called “rolls. spring ”(spring rolls). As for the main course, he chooses a dish of veal, teriyaki beef, and finishes his Ramadan table with a light and invigorating orange cream.

Rose milk drink

This drink is refreshing and full of energy and nourishment, and children are also recommended to drink it.

Ingredients:

6 tablespoons of sugar.

Two tablespoons of rose water.

Liter of milk (choose milk according to taste, some prefer cow’s milk, others prefer vegetarian milk, such as soy milk, almonds or other nuts).

Method: dissolve the sugar in the milk and add rose water, and it can also be decorated with rose petals.

Serve cold and ice cubes can be added.

Seafood soup

Ingredients: Advertising

150 grams of mixed seafood.

4 cups of mineral water.

20 grams of cornstarch.

20 grams of chicken powder (ready-to-use spices flavored with chicken broth).

50 grams of carrots, chopped to taste.

5 pods (pods) of green peas.

30 grams of shallot slices.

3 edamame seeds (soybeans).

Two tablespoons of soy sauce.

Method: Put water, chicken powder and carrots on the heat until it boils well.

Then add the amount of seafood, soy sauce and starch and stir until thickened.

Then pour it into a bowl and garnish with peas and soybeans.

Vegetable rolls (spring rolls)

It can be added to meat, chicken or small shrimp (shrimp / shrimp).

Ingredients:

150 grams of beef (small slices), chicken or small shrimp.

100g of bamboo shoots (bamboo shoots).

200 g of carrots.

400g of Japanese cabbage (small) or regular.

200 g of sliced ​​mushrooms.

100 g of garlic.

100 grams of fresh ginger.

Two tablespoons of soy sauce.

Two tablespoons of sesame oil.

Large spoon of sugar.

Spring roll dough.

Method: Add sesame oil and fry the meat cut into thin slices until it becomes tender.

Then add the rest of the ingredients, cover the pot and add a little water until all the ingredients are cooked and the water dries up completely.

Then put the ingredients on the dough and fold it on both sides and roll up like a small sandwich.

Fry in saffron oil, 3 inches deep, at 325 ° C, until golden brown.

The wraps can be stored in the refrigerator – frozen – for 3 months, or fried directly. It is served with “sweet and sour sauce”, or with the soy sauce that Chef Eddy prefers to avoid during Ramadan, because it is salty and thirsty.

Beef teriyaki

Ingredients:

600 grams of veal (small cubes).

5 grams of sesame seeds.

50 grams of sesame oil.

50 g of fresh ginger.

50 g of garlic.

20 grams of brown sugar.

A tablespoon of cornstarch.

3 tablespoons of frying oil.

Pineapple slices for garnish (optional).

500 grams of teriyaki sauce (and it can be prepared at home from a liter of soy sauce, 100 grams of cornstarch, 90 grams of sugar, vegetables “red and green peppers, carrots, apples and onions” ; fry the vegetables, then boil with soy until tender and mash, then mash and drain Put the soy in a colander in a saucepan with sugar, starch and 10 grams of powder vegetable).

Preparation: Dip the veal strips in the cornstarch and refrigerate for 10 minutes.

Heat the pan well with a little frying oil, brown the slices of meat to color them on both sides and reserve the meat.

The rest of the ingredients are added to the pan, which carries the flavor of fried meat.

Once the garlic and ginger are cooked, add the teriyaki sauce until it boils, then add the meat for two minutes.

The teriyaki is poured into a serving dish with white rice and garnished with green onions and sesame seeds.

Broccoli or colorful peppers and mushrooms can also be added and cooked with the ingredients for whoever wants.

As for white rice, it is better to use Egyptian, Italian, Australian or any type of “small grain” rice. It is cooked with only one cup of water for each cup of rice, to be cooked over very low heat.

Orange cream candy

Ingredients:

A cup of sweet cream.

tow a large spoon of sugar.

Half a teaspoon of vanilla.

An orange juice.

A teaspoon of orange powder (like juice powder).

Half a teaspoon of “orange peel” or orange peel.

Preparation: Place all these ingredients in an electric mixer and beat until well combined. Pour into a serving cup and garnish with the orange zest.