Chef Rave’s Vittles

Chef Rave’s Vittles Catering & Event Services

🦑 𝐓𝐇𝐀𝐈 𝐒𝐏𝐈𝐂𝐘 𝐒𝐐𝐔𝐈𝐃 𝐖/ 𝐒𝐓𝐑𝐈𝐍𝐆 𝐁𝐄𝐀𝐍𝐒 (𝐏𝐚𝐝 𝐏𝐫𝐢𝐤 𝐏𝐚𝐨 𝐏𝐥𝐚 𝐌𝐮𝐞𝐤)Servings: 2–3Cooking Time: ~20 minutes📝𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔:300g squid,...
18/10/2025

🦑 𝐓𝐇𝐀𝐈 𝐒𝐏𝐈𝐂𝐘 𝐒𝐐𝐔𝐈𝐃 𝐖/ 𝐒𝐓𝐑𝐈𝐍𝐆 𝐁𝐄𝐀𝐍𝐒 (𝐏𝐚𝐝 𝐏𝐫𝐢𝐤 𝐏𝐚𝐨 𝐏𝐥𝐚 𝐌𝐮𝐞𝐤)
Servings: 2–3
Cooking Time: ~20 minutes
📝𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔:
300g squid, cleaned and sliced into rings
1 cup string beans (sitaw), cut into 2-inch pieces
2 tbsp Thai chili paste (Nam Prik Pao)
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp fish sauce
1 tsp sugar
3 cloves garlic, minced
1 tbsp cooking oil
1 small green chili or red chili, sliced (optional)
2–3 pcs kaffir lime leaves (optional for aroma)

👩‍🍳𝑪𝒐𝒐𝒌𝒊𝒏𝒈 𝑷𝒓𝒐𝒄𝒆𝒔𝒔:
1. Prepare Squid (5 mins):
Clean and slice squid into rings. Blanch in boiling water for 30 seconds, then drain and set aside.
2. Sauté Aromatics (3 mins):
Heat oil in a pan, sauté garlic until fragrant. Add chili paste and stir.
3. Add Sauces & Squid (7 mins):
Stir in oyster sauce, soy sauce, fish sauce, and sugar.
Add squid and cook for 2–3 minutes (don’t overcook to keep it tender).
4. Add String Beans (5 mins):
Toss in the beans and lime leaves. Stir-fry until beans are cooked but still crisp.

✅ Total Time: ~20 minutes

✅Pork CALDERETA with coconut milk 🥥🧡Ingredients: • 850g pork ribs• 350g pork liempo• 2 medium potatoes • 1 medium carrot...
18/10/2025

✅Pork CALDERETA with coconut milk 🥥🧡
Ingredients:
• 850g pork ribs
• 350g pork liempo
• 2 medium potatoes
• 1 medium carrot
• 2 small onions
• 4 cloves garlic
• 2 bell peppers
• 4 bay leaves
• 2 tbsp peanut butter
• 1 cup tomato sauce
• 4 cups water
• 100ml coconut cream
• 3 red chilies
• fish sauce
• salt and pepper

Methods:
In a heated pan, add oil, fry the bell peppers for 1 minute. Remove from pan. Also fry the carrot and potatoes until half cooked set aside. Sauté the garlic until brown. Saute the onion until soft. Add the chili and saute for a few seconds. Add the pork piece, stir fry for 10 minutes until brown.

Add the fish sauce and ground black pepper. Stir and simmer for 2 minutes. Add the tomato sauce, cook for 3 minutes. Add 2 cups water and bay leaves. Cover and cook for 30 minutes. Stir occasionally! Then add 2 cups water again. Season with salt and continue cooking until the meat is tender.

Add peanut butter, stir. Then add carrot, potatoes and coconut cream. Stir and let it simmer for 5 minutes. Add sugar to balance the taste [optional]. Add bell peppers, simmer for a few minutes until the sauce thickens.

Photo& Recipeby: Fannie's Cookery
Cookedwith♥️

Bok Choy Stir-Fried BeefIngredients:300g (10 oz) beef sirloin or flank steak, thinly sliced against the grain2 tablespoo...
18/10/2025

Bok Choy Stir-Fried Beef

Ingredients:

300g (10 oz) beef sirloin or flank steak, thinly sliced against the grain

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon dark soy sauce

1 teaspoon sesame oil

1 teaspoon sugar

2 teaspoons cornstarch

3 tablespoons vegetable oil

4 cups baby bok choy, halved lengthwise

3 cloves garlic, minced

1-inch piece fresh ginger, grated

Mutton MaharaniIngredients :1/2 cup Oil1 Cup Sliced Onions500g Mutton1tsp Salt1/2tsp Black Pepper Powder1tbsp Ginger Gar...
18/10/2025

Mutton Maharani

Ingredients :
1/2 cup Oil
1 Cup Sliced Onions
500g Mutton
1tsp Salt
1/2tsp Black Pepper Powder
1tbsp Ginger Garlic Paste
1/2 cup Curd
1/3 cup Fresh Cream
1/2 cup Water
Chopper Coriander
2 Chillies

Grind to a coarse powder⬇️:
1tsp Cumin Seeds
1/2tbsp Coriander Seeds
1tsp Fennel Seeds
1tsp Black Pepper Corns
4 Cardamoms
5 Cloves
1 Black Cardamom
2 Cinnamon Sticks
Quarter pc of Mace
Quarter pc of Nutmeg
5 Red Chillies

Grind to fine paste⬇️
10 Cashewnuts
10 Almonds
3 Chillies
1/4 cup Water

Method :
1. Dry roast above spices and grind to a coarse powder.
2. Make paste of cashewnuts, almonds, chillies and water.
3. In a pressure cooker, heat oil.
4. Add onion and saute till translucent
5. Add mutton and cook on high flame for 5 mins.
6. Add salt, pepper, ginger garlic paste and curd. Cook till oil separates.
7. Put on the lid and take 1 whistle on high flame and then lower flame and cook for 10 mins or till mutton is cooked 100%
8. Once pressure is released, open lid and add ground spices and paste. Mix well & cook till oil separates.
9. Add fresh cream and mix well.
10. Add water and bring to a boil.
11. Garnish with chopped coriander and slitted chillies.
12. Best served with roti, chapati.

✅️BATSOY Tagalog | Pork Batchoy Soup🤍Ingredients:• 750g pork liempo, sliced• 2 thumbsize ginger • 4 cloves garlic• 1 med...
14/10/2025

✅️BATSOY Tagalog | Pork Batchoy Soup🤍
Ingredients:
• 750g pork liempo, sliced
• 2 thumbsize ginger
• 4 cloves garlic
• 1 medium onion
• 750ml water
• 1 pork cube
• fish sauce
• 3 green long pepper
• 2 bundles misua noodles
• 1 bunch chili leaves
• pork's blo*d [about 1400ml]
• cooking oil
• salt and pepper
onion leaves [optional]
[You can add pork liver and pork heart if you want]

Methods:
Put oil in a hot pan, saute the ginger for a few seconds. Saute the garlic until fragrant and onion, saute until translucent. Then sauté the sliced ​​pork, saute for 2 minutes. Add fish sauce and ground black pepper. Stir. Cover and cook for 7 minutes.

Add pork cubes, sauté for a minute. Pour the pork's blo*d, stir continuously & bring to a boil. When it browns, season with salt depending on your taste. Stir and add water, cover and boil on medium to high heat. Continue boiling until the pork is tender. Add green pepper and cook for 1 minute. Add the misua and cook until soft. Add the chili leaves, cook for 2 minutes. Turn off the heat. Transfer to a bowl top with onion leaves.

✅️Spanish Style Milkfish Bangus😍Ingredients:• 1 kilogram milkfish / bangus• 2 tbsp salt• 1 liter water• 1 carrot, sliced...
12/10/2025

✅️Spanish Style Milkfish Bangus😍
Ingredients:
• 1 kilogram milkfish / bangus
• 2 tbsp salt
• 1 liter water
• 1 carrot, sliced
• 2 bell peppers, sliced
• 1 head garlic, sliced thinly
• bay leaves
• red chilies
• 1 cup olive oil or canola oil
• ¼ cup vinegar
• whole peppercorns
• liquid seasoning
• water
• salt

Methods:
Clean the bangus and slice it. Do not remove the scales and wash well. In a stainless bowl put salt and 1 liter of water. Place the bangus and soak for 30 minutes. Drain.

Add half of the sliced ​​vegetables and ingredients in the pan. Add the sliced ​​fish and top with the rest of the sliced ​​vegetables.

Add whole peppercorns, 1 ½ cups water, oil, liquid seasoning, salt and vinegar. Set on medium - low heat.
Cook for about 1 ½ hours, add water as desired.

✅PORK Hocks PAKSIW PUTI or Tagalog🤍Ingredients: • 1.2 kilograms pork pata• 2.5 liters water• 1 cup vinegar• 2 thumbsized...
12/10/2025

✅PORK Hocks PAKSIW PUTI or Tagalog🤍
Ingredients:
• 1.2 kilograms pork pata
• 2.5 liters water
• 1 cup vinegar
• 2 thumbsized ginger
• 250g native taro
• 250g strting beans
• ½ tbsp peppercorns/ pamintang buo
• 1 ½ tbsp fish sauce
• long green pepper
• red onion
• salt to taste

Methods:
Put the pork hocks in a saucepan, add 2 liters of water. Boil until the impurities float. Strain the broth, set aside and wash the meat. Return the meat and broth to the saucepan, add the ginger, onion, peppercorns and salt. Boil until the meat is tender.

Add the taro, boil for 3 minutes. Add vinegar and ½ liter of water. Do not stir for 3 minutes. Add fish sauce and when the taro is soft, add the string beans and long green pepper. Continue boiling until the beans are cooked. Transfer to a serving dish and top with sliced ​​chili and onion for added aroma.

🍜🦐𝐒𝐇𝐑𝐈𝐌𝐏 𝐍𝐎𝐎𝐃𝐋𝐄 𝐒𝐎𝐔𝐏 (𝐕𝐞𝐫𝐦𝐢𝐜𝐞𝐥𝐥𝐢, 𝐁𝐢𝐡𝐨𝐧 𝐨𝐫 𝐌𝐢𝐬𝐮𝐚) Servings: 2–3Cooking Time: ~25 minutes📝𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔:100g vermicelli, bi...
12/10/2025

🍜🦐𝐒𝐇𝐑𝐈𝐌𝐏 𝐍𝐎𝐎𝐃𝐋𝐄 𝐒𝐎𝐔𝐏 (𝐕𝐞𝐫𝐦𝐢𝐜𝐞𝐥𝐥𝐢, 𝐁𝐢𝐡𝐨𝐧 𝐨𝐫 𝐌𝐢𝐬𝐮𝐚)
Servings: 2–3
Cooking Time: ~25 minutes
📝𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔:
100g vermicelli, bihon, or misua noodles
150g fresh shrimp, peeled and deveined
2 eggs (beaten or poached, your choice)
1 small bunch bokchoy (or pechay), chopped
1 small onion, chopped
3 cloves garlic, minced
1 tbsp cooking oil
4 cups chicken or seafood broth
1 tbsp soy sauce or fish sauce
Salt & pepper to taste
Optional: chopped scallions for garnish

👩‍🍳𝑪𝒐𝒐𝒌𝒊𝒏𝒈 𝑷𝒓𝒐𝒄𝒆𝒔𝒔:
1. Sauté Aromatics (5 mins):
Heat oil in a pot, sauté garlic and onion until fragrant.
2. Cook Shrimp (3 mins):
Add shrimp and cook until pink.
3. Add Broth & Season (5 mins):
Pour in broth, season with soy sauce or fish sauce, salt, and pepper. Bring to a gentle boil.
4. Add Noodles (5 mins):
Add noodles and cook until soft (bihon ~5 mins, misua ~2 mins).
5. Add Eggs & Bokchoy (5–7 mins):
Pour beaten eggs slowly while stirring, or add poached eggs on top.
Add bokchoy and cook until tender.

✅ Total Time: ~25 minutes

🥘 Mutton Sukka (Dry Mutton Masala)Ingredients:500g mutton (bone-in, cleaned)2 tbsp oil1 large onion (finely sliced)1 tsp...
12/10/2025

🥘 Mutton Sukka (Dry Mutton Masala)
Ingredients:
500g mutton (bone-in, cleaned)
2 tbsp oil
1 large onion (finely sliced)
1 tsp ginger-garlic paste
2 green chillies (slit)
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala
Salt to taste
Few curry leaves
1/2 cup grated coconut (fresh or dry)
1 tsp fennel seeds
1/2 tsp peppercorns
1 tsp cumin seeds

Method:

Pressure cook the mutton with salt, turmeric, and little water (3–4 whistles or until tender). Keep aside.

In a pan, dry roast coconut, fennel, peppercorns, and cumin till golden. Grind to a coarse paste.

Heat oil in a pan, add onions and sauté till golden brown.

Add ginger-garlic paste and green chillies. Sauté for a minute.

Add red chilli powder, coriander powder, and garam masala. Mix well.

Add the cooked mutton (with little stock) and sauté till masalas coat well.

Add the ground coconut masala and cook on low flame until the mutton turns dry and aromatic.

Add curry leaves and mix well.

Serve hot with neer dosa, chapati, or steamed rice 🍛

🍗 Chicken Curry with PotatoesIngredients:Chicken – 750 g, curry cutPotatoes – 2 medium, peeled & cut into cubesOnions – ...
12/10/2025

🍗 Chicken Curry with Potatoes

Ingredients:
Chicken – 750 g, curry cut
Potatoes – 2 medium, peeled & cut into cubes
Onions – 3 medium, finely sliced
Tomatoes – 2 medium, chopped
Ginger-garlic paste – 1 ½ tbsp
Green chilies – 2, slit
Curd (yogurt) – ¼ cup (optional, for richness)
Turmeric powder – ½ tsp
Red chili powder – 1 tsp (adjust to taste)
Coriander powder – 1 ½ tsp
Cumin powder – 1 tsp
Garam masala – ½ tsp
Whole spices – 2 bay leaves, 4 cloves, 1-inch cinnamon stick, 3 cardamoms
Fresh coriander leaves – handful, chopped
Salt – to taste
Oil – 3 tbsp
Water – as needed

Method:
Heat oil in a heavy-bottomed pan. Add the whole spices and let them splutter.
Add sliced onions and sauté until golden brown.
Mix in ginger-garlic paste and green chilies. Cook till raw smell goes.
Add chopped tomatoes, turmeric, red chili, coriander, and cumin powder. Cook until the masala releases oil.
Stir in yogurt (if using) and mix well.
Add chicken pieces and sauté on medium-high heat for 6–7 minutes until sealed with spices.
Add potatoes, salt, and about 1½ cups water. Cover and cook until chicken and potatoes are tender.
Sprinkle garam masala and simmer for 3–4 minutes.
Garnish with fresh coriander leaves.

✅ Serving Suggestion:
Serve hot with steamed basmati rice, jeera rice, or chapati.
A squeeze of lemon enhances the flavor.

Herb-Roasted Chicken Breast with Veggies & Potatoes Prep Time: 15 minutesCook Time: 35 minutesServings: 4Calories: ~480 ...
12/10/2025

Herb-Roasted Chicken Breast with Veggies & Potatoes
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4
Calories: ~480 per serving
Ingredients
2 large boneless, skinless chicken breasts
400g baby potatoes, halved
1 red bell pepper, sliced
1 yellow bell pepper, sliced
200g broccoli florets
2 tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp smoked paprika
Salt and black pepper to taste
2 tbsp fresh parsley, chopped
Instructions
Preheat oven to 200°C (400°F). Line a baking tray with parchment or lightly oil it.
Marinate chicken: Rub chicken breasts with 1 tbsp olive oil, lemon juice, garlic powder, oregano, thyme, paprika, salt, and pepper. Let sit for 10 minutes.
Prep vegetables: Toss potatoes, bell peppers, and broccoli with remaining olive oil, salt, and pepper.
Assemble tray: Arrange potatoes and bell peppers on one side of the tray. Place chicken breasts in the center. Keep broccoli aside for now.
Roast for 25 minutes, then remove tray and add broccoli. Toss to coat with juices.
Continue roasting for 10 more minutes, or until chicken reaches 75°C (165°F) internal temperature and veggies are tender.
Rest chicken 5 minutes before slicing. Serve with roasted vegetables.
Garnish with fresh parsley and enjoy warm.
Notes & Variations
Swap chicken breasts for thighs if preferred — adjust cook time accordingly.
Add red onion wedges or cherry tomatoes for variety.
Use Italian seasoning in place of individual herbs for simplicity

Address

Doha

Telephone

+97431263259

Website

Alerts

Be the first to know and let us send you an email when Chef Rave’s Vittles posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category