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Chef Rave’s Vittles, Doha (2025)

17/12/2025

🌶️🍜 𝐒𝐏𝐈𝐂𝐘 𝐌𝐈𝐒𝐎 𝐑𝐀𝐌𝐄𝐍 𝐑𝐄𝐂𝐈𝐏𝐄
📝𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔:
Ingredients (2 servings)
For the jammy egg (half-cooked):
2 eggs

For the pork belly:
150–200g pork belly, thinly sliced
1 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
Black pepper

For the ramen broth:
3½–4 cups chicken or pork broth
2 tbsp white or red miso paste
1–2 tbsp chili oil (adjust to heat)
1 tbsp gochujang or doubanjiang (optional, for deeper spice)
1 tsp soy sauce
1 tsp sugar
1 tsp sesame oil
2 cloves garlic, minced
1 tsp grated ginger
1 tbsp oil

For the noodles & toppings:
2 servings ramen noodles
Small sliced nori sheets
Sliced spring onions
Sesame seeds (optional)

👩‍🍳𝑪𝒐𝒐𝒌𝒊𝒏𝒈 𝑷𝒓𝒐𝒄𝒆𝒔𝒔:
1. Half-cooked boiled egg
Boil water, gently add eggs.
Cook for 6½–7 minutes.
Transfer to ice water, peel, and cut in half.

2. Cook the pork belly
Heat a pan over medium heat.
Pan-fry pork belly until lightly crispy.
Add soy sauce, sugar, sesame oil, and pepper.
Toss quickly and set aside.

3. Make the spicy miso broth
Heat oil in a pot.
Sauté garlic and ginger until fragrant.
Add miso paste, chili oil, and gochujang/doubanjiang. Stir gently.
Pour in broth.
Season with soy sauce, sugar, and sesame oil.
Simmer for 5–7 minutes (do not boil hard).

4. Cook noodles
Boil ramen noodles according to package instructions.
Drain well.

5. Assemble
Place noodles in bowls.
Pour hot spicy miso broth over noodles.
Top with sliced pork belly, half-boiled egg, sliced nori, spring onions, and sesame seeds.

15/12/2025

Pass the patis please😋😋

15/12/2025

Mutton Shorba Recipe 🥩🌿

Ingredients:
Mutton (with bones) – 500 g
Onion – 1 large, sliced
Tomato – 1 large, chopped
Ginger-garlic paste – 1 tbsp
Green chilies – 2, slit
Yogurt – 3 tbsp (whisked)
Turmeric powder – ½ tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala – ½ tsp
Fresh coriander – for garnish
Salt – to taste
Water – 4 to 5 cups
Oil or ghee – 2 tbsp

Whole spices (optional but recommended):
Bay leaf – 1
Green cardamom – 2
Cloves – 3
Cinnamon – 1 stick
Black peppercorns – 5-6

Instructions:

1. Sauté aromatics:
Heat oil/ghee in a pressure cooker or pot. Add whole spices. Sauté for 30 seconds, then add sliced onions. Cook until golden brown.

2. Add ginger-garlic paste:
Sauté until raw smell disappears. Add green chilies.

3. Add mutton:
Add the mutton pieces and sear on high heat for 5–6 minutes until browned.

4. Add spices & yogurt:
Mix in turmeric, red chili powder, coriander powder, and salt. Stir well. Add chopped tomatoes and cook until soft. Add whisked yogurt and cook for 3–4 minutes until oil starts separating.

5. Add water:
Pour in water (enough for a soupy consistency). Pressure cook for 4–5 whistles on medium flame (or simmer covered for 45–60 mins until mutton is tender).

6. Final touch:
Add garam masala and simmer for 5 minutes. Adjust salt.

7. Garnish & serve:
Sprinkle fresh coriander. Serve hot with roti, naan, or rice.

11/12/2025

✅Simple BEEF Mechado
Ingredients:
• 1 kilogram beef chunks
• ⅓ cup soy sauce
• ½ sliced lemon (juice)
• ground black pepper

• 5 cloves garlic
• 1 medium onion
• 2 carrot
• 2 medium potatoes
• 1 large green bell pepper

• cooking oil
• 180g tomato sauce
• 1 pc beef broth cube
• thai chili
• 4 pcs bay leaves
• water

Methods:
In a bowl combine the beef, soy sauce, lemon and pepper. Mix well and marinate for 1 hour.
Separate the marinade sauce. Set aside.

Put oil in the pan, saute the garlic and onion until fragrant. Add the marinated beef, saute for a minute.
Add bay leaves and marinade sauce, stir. Cover and cook for 20 minutes, stir occasionally.

Add tomato sauce, stir to combine. Add 2 cups water, beef cubes and chili, stir. Cover and cook for 40 minutes - 1 hour or until tender. (add water if needed). Add the carrot, potato and cook are soft. Then add the bell peppers and cook for a few minutes until the sauce thickens.

Photo&Recipeby: Fannie's Cookery
Cookedwith♥️

CCTO

11/12/2025

Garlic Butter Lobster Tails ✨

Looking for a restaurant-quality meal that’s surprisingly simple and incredibly delicious? Our Garlic Butter Lobster Tails are sure to impress without a fuss! Perfect for a special occasion or just a lovely weeknight treat.

**Yields:** 2 servings
**Prep time:** 10 minutes
**Cook time:** 10-12 minutes

**What You'll Need:**

* 2 lobster tails (about 4-6 oz each)
* 4 tablespoons unsalted butter
* 2 cloves garlic, minced (or 1 teaspoon garlic powder if preferred)
* 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* Lemon wedges, for serving (optional)

**Let's Get Cooking!**

1. **Prep the Lobster:** Carefully cut through the top shell of each lobster tail lengthwise, from the tail fan to the end. Gently spread the shell open to expose the lobster meat. You can leave the meat attached at the tail.
2. **Melt the Butter:** In a small saucepan or microwave-safe bowl, melt the butter over low heat or in the microwave.
3. **Flavor the Butter:** Stir the minced garlic, chopped parsley, salt, and pepper into the melted butter. If you're using garlic powder and dried parsley, just stir them in!
4. **Butter Up Those Tails:** Brush or spoon the garlic butter mixture generously over the exposed lobster meat. Make sure to get it all in there!
5. **Cook 'Em Up!** You have two easy options:
* **Broiler Method:** Place the lobster tails on a baking sheet, shell-side down. Broil on high for 8-12 minutes, or until the lobster meat is opaque and cooked through. Keep a close eye on them to prevent overcooking!
* **Skillet Method:** Heat a large skillet over medium-high heat. Add the lobster tails, shell-side down. Cook for 5-7 minutes, then flip and cook the meat-side for another 3-5 minutes until cooked through.
6. **Serve with Love:** Remove the lobster tails from the oven or skillet. Serve immediately with a side of your favorite vegetables or a simple salad. A squeeze of fresh lemon juice is a delightful touch if you like!

This recipe is so satisfying and truly feels like a special meal without any stress. We hope you enjoy every single bite!

08/12/2025

Stir-fried beef with sesame seeds, onions, and spring onions.

Ingredients:

- 300 grams beef (thinly sliced)
- 1 onion (sliced)
- 2 stalks spring onions (chopped)
- 2 cloves garlic (finely chopped)
- 1 piece ginger (bruised)
- 1 tablespoon sweet soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground pepper
- Salt to taste
- Sugar to taste
- Cooking oil to taste
- Sesame seeds for sprinkling

Method:
1. Marinate the beef with sweet soy sauce, oyster sauce, sesame oil, ground pepper, salt, and sugar. Let it sit for at least 30 minutes.
2. Heat the cooking oil and sauté the garlic and ginger until fragrant.
3. Add the beef and cook until it changes color.
4. Add the onions and cook until they wilt. 5. Add the spring onions and stir well. 6. Adjust the seasoning, adding salt or sugar if needed. 7. Sprinkle with sesame seeds before serving.
Inggris

06/12/2025

Dhaba Style Chicken Curry 🍗🌿

Ingredients:
4tbsp Oil
1tsp Cumin Seeds
2 Green Chillies
1 Dried Red Chilly
2 Onions Sliced
1tsp salt
1tbsp Ginger Garlic paste
1/2 tsp Turmeric powder
2 tsp Kashmiri Red Chilli Powder
1.5 tsp Coriander powder
500gms Chicken
1&1/2 Tomato paste
5tbsp Tomato Sauce
1 Cup Water
1/2tsp Garam Masala
2tsp Dried Kasturi Methi Leaves

Method :
1. In a pressure cooker, add oil. When oil is hot add cumin seeds and whole green chillies and dried chilly. Stir for 30 seconds.
2. Add sliced onions and salt. Fry till golden brown.
3. Add Ginger Garlic paste and saute for a minute.
4. Add turmeric powder, red chilli powder and coriander powder and cook till oil separates from masala.
5. Add chicken and cook till it changes color.
6. When chicken changes color add tomato paste and tomato sauce. Cook till it starts boiling.
7. Add water and garam masala. Bring to a boil.
8. Close with cooker lid and take 2 to 3 whistles.
9. After 2 to 3 whistles, turn off flame and allow to rest for 15 mins.
10. Open cooker lid and turn on the flame. Add kasturi methi and cook for 2 mins and turn off flame and its ready to serve.

06/12/2025

Mutton Paya Curry

Ingredients - Cooking the Payas :
6 Payas
3 Cups Water
1tsp Salt
1/4tsp Turmeric Powder
Whole Spices
1tbsp Fennel Seeds
2 Cinnamon Sticks
3 Bay Leaves
1/2tbsp Black Pepper Corns
7 - 8 Cloves
1 Black Cardamom
5 Green Cardamoms
1tsp Ginger Garlic Paste
1 Small Onion
5 - 6 Garlic Cloves (smashed)
4 Green Chillies

Method :
1. Add above ingredients to a pressure cooker and mix well.
2. Cook on high flame till one whistles, then cook on low flame for 25 mins.

Ingredients - Paya Curry
1/2 cup Mustard Oil
1 Sliced Onion for Barista
1 Onion Paste
Spices :
1tsp Salt
1tsp Chilli Powder
1tsp Degi Mirch
1/2tsp Turmeric Powder
2tsp Coriander Powder
2tbsp Water
2tbsp Ginger Garlic Paste
1/2 cup Curd
Chopped Coriander
Few Juliennes of Ginger
Chopped Chillies
1tsp Garam Masala

Method :
1. Heat mustard oil in a cooking pot. Add sliced onions and cook till ligh golden brown. Remove and set aside.
2. In same oil, add onion paste and cook for 3 - 4 mins.
3. Add spices and salt along with a little water to avoid spices from burning.
4. Add ginger garlic paste and mix well.
5. Add curd and cook till oil separates.
6. Add paya and mix well.
7. Add stock by straining. Discard whole spices and whats left in strainer.
8. Mix well. Cover and cook for 5 mins.
9. Add birista, chopped coriander, chopped chillies, julienned ginger and garam masala
10. Mix well and cook for 2 mins. Enjoy with naan, bread.

27/11/2025

CHOPSUEY RECIPE
Ingredients :
500g chicken liver and gizzards
Quail eggs
2 tsp garlic
Chopped onions
2 tbsps oyster sauce
Napa cabbage
bell pepper,sliced
Corn or young corn
1 small cauliflower, cut into florets
1 ½ cup snow peas (optional)
carrots, sliced
Broccoli cut into florets
Sayote
Green beans(baguio beans)
1/2 cup water
1 cup evap milk
Salt and pepper
Seasoning
Slurry(cornstarch and water)

Instructions:

1. Fry the chicken liver 2 minutes each side remove from the pan set aside.

-boil the quail eggs and peel

2. Saute the garlic and onion

3. Add the chicken gizzards and saute for 3 minutes season with little salt ,oyster sauce and pepper . Add 1/2 cup water cover and cook until tender.

4. Add the Sayote,carrots and baguio beans cover and cook for 3 minutes.

5. (High heat) Add the chicken liver back to the pan and quail eggs, pour 1 cup of evap milk, stir. .Then Add the cauliflower and broccoli cook for 3 minutes before adding the cabbage ,snow peas,corn and bell pepper.

6. . Dilute the cornstarch in ¼ cup of water then pour mixture in the pot. Mix well.

CCTO

27/11/2025

Salmon & Veggie Power Bowl with Eggs, Tomatoes & Mushrooms 🍅🥚

A vibrant, protein-packed plate featuring pan-seared salmon, garlicky asparagus, blistered tomatoes, juicy sautéed mushrooms, and fluffy scrambled eggs. A clean, nourishing meal that’s perfect for lunch, dinner, or even a hearty breakfast!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
For the Salmon

1 salmon fillet

1 tbsp olive oil

1 tsp garlic powder

1 tsp paprika

½ tsp black pepper

½ tsp salt

For the Asparagus

1 cup asparagus spears

1 tsp olive oil

Pinch of salt

For the Mushrooms

1 cup whole mushrooms

1 tsp olive oil

1 garlic clove, minced

Pinch of salt

For the Scrambled Eggs

2 eggs

1 tsp butter

Salt & pepper

For the Blistered Tomatoes

1 cup cherry tomatoes

1 tsp olive oil

Pinch of salt

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
1. Cook the Salmon

Season salmon with garlic powder, paprika, salt, and pepper.

Heat olive oil in a skillet over medium-high.

Cook salmon skin-side down first for 4–5 minutes, then flip and cook another 3 minutes until golden.

2. Sauté the Asparagus

Add asparagus to the pan with a drizzle of oil.

Sauté 3–4 minutes until bright and tender.

3. Cook the Mushrooms

In a separate small pan, heat olive oil.

Add mushrooms and garlic.

Cook 5–6 minutes until browned.

4. Blister the Tomatoes

Add tomatoes to a hot pan with oil.

Cook 4–5 minutes, stirring occasionally until they blister and soften.

5. Make Soft Scrambled Eggs

Beat the eggs lightly.

Melt butter in a pan on low heat.

Cook slowly, stirring, until soft and fluffy.

Season with salt and pepper.

6. Build Your Bowl

Place asparagus on one side.

Lay the salmon fillet in the center.

Add tomatoes, eggs, and mushrooms around it.

Prep Time: 10 min
Cooking Time: 15 min
Total Time: 25 min
Calories: ~650 kcal
Servings: 1 bowl

27/11/2025

Mushroom Toast Plate with Soft-Boiled Eggs, Avocado & Sautéed Spinach 🍳🌿

A cozy, wholesome meal with buttery mushrooms piled on toast, perfectly jammy eggs, creamy avocado, and garlicky wilted spinach. Simple, balanced, and full of flavor.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
For the Mushroom Toast

1 slice sourdough or whole-grain bread

1 cup mushrooms, sliced

1 tsp olive oil or butter

1 garlic clove, minced

Salt & pepper

Fresh parsley, chopped

For the Soft-Boiled Eggs

2 large eggs

Salt & pepper

Chili flakes (optional)

For the Avocado

½–1 avocado, sliced

Pinch of chili flakes

Salt to taste

For the Sautéed Spinach

2 cups spinach

1 tsp olive oil

Pinch of salt

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Cook the Mushrooms:
Heat oil or butter in a pan. Add mushrooms and sauté until browned.
Add garlic, salt, and pepper. Cook 1 more minute.
Sprinkle parsley on top.
Toast bread and pile mushrooms onto it.

Make the Soft-Boiled Eggs:
Bring water to a boil. Lower eggs into the pot and cook 7 minutes for jammy centers.
Transfer to ice water, peel, and halve.
Season with salt, pepper, and chili flakes.

Prepare the Avocado:
Slice avocado and season lightly with salt and chili flakes.

Sauté the Spinach:
Add spinach to a hot pan with a little oil and salt.
Cook just until wilted (1–2 minutes).

Assemble the Plate:
Add mushroom toast, eggs, avocado slices, and spinach neatly on a plate.

Prep Time: 10 mins
Cooking Time: 10 mins
Total Time: 20 mins
Kcal: ~500 kcal per serving
Servings: 1

27/11/2025

Cheesy Cajun Steak Linguine in Spicy Garlic Butter Cream

Ingredients:

1 lb linguine pasta

2 lb steak (sirloin or ribeye), thinly sliced

4 tbsp olive oil

4 tbsp unsalted butter

1 medium onion, diced

6 cloves garlic, minced

2 tbsp Cajun seasoning

2 tbsp all-purpose flour

1½ cups heavy cream

1 cup beef broth

1 cup shredded cheddar cheese

1 cup grated Parmesan cheese

4 oz cream cheese, softened

1 tsp smoked paprika

¼ tsp cayenne pepper (optional)

Salt and freshly ground black pepper, to taste

2 tbsp sliced green onions or chopped parsley (for garnish)

Instructions:

1. Cook the linguine in a large pot of salted water until al dente. Drain and set aside.

2. Season the steak slices with salt, pepper, and 1 tbsp of Cajun seasoning.

3. In a large skillet over medium-high heat, heat 2 tbsp olive oil and 2 tbsp butter. Add the steak and sear until browned and cooked to your liking. Remove to a plate.

4. Reduce the heat to medium. Add the remaining olive oil and butter. Sauté the onion until soft, about 3 minutes. Add the garlic and cook for 30 seconds.

5. Sprinkle the flour and remaining Cajun seasoning into the skillet and cook, stirring constantly, for 1 minute.

6. Whisk in the heavy cream and beef broth. Bring to a simmer and cook until slightly thickened.

7. Add the cream cheese and stir until melted.

8. Stir in the cheddar and Parmesan cheeses, smoked paprika, and cayenne pepper until creamy.

9. Return the steak and linguine to the skillet. Toss to coat in the sauce.

10. Season with salt and pepper. Garnish with green onions or parsley.

Chef Rave’s Vittles

17/12/2025

15/12/2025

15/12/2025

11/12/2025

11/12/2025

08/12/2025

06/12/2025

06/12/2025

27/11/2025

27/11/2025

27/11/2025

27/11/2025

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