Towering Triumphs - The Emirates Culinary Guild

RECIPES
Classics
REVISITED
Thai Beef Salad
This is a very well known recipe but I have improvised the method of preparation. I roast the
ingredients together, which generates more flavour and nothing is lost in the taste. People
love it!
Thai Beef Salad
Azmat Malik, the sous chef at Arjaan By Rotana, Dubai Media
City, presents a mixed bag of classic dishes, presented in his
own inimitable style.
Chef Azmat Malik is from
Pakistan but has worked
in various hotels in the
Middle East. He began his
career at the age of 16
with the Flashman's Hotel in Islamabad.
After completing three years of service
there, Azmat moved to the Regency
InterContinental in Bahrain where he worked
as a commis for two years. His next posting
was at the Beach Rotana in Abu Dhabi where
he worked for nine years before moving to
the Radisson Blu Dubai Media City. Azmat
worked there for three years till 2008 when
he joined Arjaan By Rotana.
Azmat, who specialises in Italian cuisine
but is very versatile, told us that taste is
more important than presentation in the
preparation of a dish. "I also feel that flavour
should enhance the appetite."
We asked Chef Azmat to provide his best
selling recipes for our readers and he chose
three eclectic star dishes that are classics,
which he prepares in his own innovative style.
Let's find out what these dishes are and the
factors that makes them so special.
INGREDIENTS
700gms
beef steak, trimmed of fat
4 bird's eye chillies, thinly sliced (hot)
50gms
thin sliced garlic
20gms
sugar
60ml
fresh lime juice
100gms
romaine lettuce (washed)
1/4 bunch of fresh mint leaves
1 cucumber with seeds removed and thinly sliced
30gms
thinly sliced shallots
1/4 bunch of coriander leaves (washed)
METHOD
Roast the steak in an oven to your chosen level and
leave it to cool, then thinly slice it.
Roast the other ingredients also in an oven.
In a mixing bowl add the garlic, chilli, lime juice and sugar
and mix well. Add the cucumber, shallot, beef and mint
and mix well.
On a clean platter place the romaine lettuce leaves as a
base and place the beef salad on top. Garnish with the
coriander leaves.
22 Gulf Gourmet | February 2011 Gulf Gourmet | February 2011 23