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Chef Rave’s Vittles, Doha (2025)

27/10/2025

🇵🇭 🍚𝐒𝐖𝐄𝐄𝐓𝐄𝐍𝐄𝐃 𝐌𝐔𝐍𝐆 𝐁𝐄𝐀𝐍𝐒 𝐖𝐈𝐓𝐇 𝐒𝐓𝐈𝐂𝐊𝐘 𝐑𝐈𝐂𝐄 (𝐌𝐢𝐧𝐚𝐭𝐚𝐦𝐢𝐬 𝐧𝐚 𝐌𝐨𝐧𝐠𝐠𝐨 𝐬𝐚 𝐌𝐚𝐥𝐚𝐠𝐤𝐢𝐭)
✅ 𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔
1 cup mung beans (monggo)
1 ½ cups glutinous rice (malagkit)
1 cup coconut milk
1 cup brown sugar (adjust to taste)
4 cups water (for boiling munggo)
½ tsp salt
Optional: condensed milk or grated coconut (for topping)

🥣 𝑪𝒐𝒐𝒌𝒊𝒏𝒈 𝑷𝒓𝒐𝒄𝒆𝒔𝒔 𝒘𝒊𝒕𝒉 𝑻𝒊𝒎𝒆
Step 1: Cook the Mung Beans (25–30 minutes)
1. Wash mung beans and place in a pot with 4 cups water.
2. Boil for 20–25 minutes until beans are soft.
3. Add brown sugar and salt, simmer for another 5 minutes until thick and caramelized. Set aside.
Step 2: Cook the Sticky Rice (25–30 minutes)
1. Wash glutinous rice thoroughly.
2. In another pot, combine rice, coconut milk, and 2 ½ cups water.
3. Simmer over low heat for 25–30 minutes, stirring occasionally, until rice is fully cooked and creamy.
Step 3: Assemble & Serve (5 minutes)
1. Scoop sticky rice into a serving bowl.
2. Top with sweetened munggo.
3. Add condensed milk or grated coconut if desired.
4. Serve warm.

⏱️ Total Cooking Time: 55–65 minutes

25/10/2025

Creamy Spinach and Roasted Red Pepper Salmon

Refer to the recipe details provided earlier for a complete list of ingredients and cooking instructions.

Expert Tips and Tricks

Salmon Selection: Opt for fresh, skin-on salmon fillets for the best texture and flavor. The skin helps to keep the fish moist during cooking.

Roasted Red Peppers: While store-bought roasted red peppers are convenient and work wonderfully, consider roasting your own for a deeper flavor profile.

Creamy Base Alternatives: Half & Half provides a lovely creaminess, but for a lighter version, you can use whole milk or for a richer sauce, go for heavy cream.

25/10/2025

📝 Mutton Masala Recipe 🥩🌿

Ingredients:
Mutton (bone-in) – 1 kg
Onions – 3 large (finely sliced)
Tomatoes – 2 large (pureed or finely chopped)
Ginger-garlic paste – 2 tbsp
Yogurt (curd) – 1/2 cup (whisked)
Green chilies – 2 (slit)
Red chili powder – 2 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 1 tbsp
Cumin powder – 1 tsp
Garam masala – 1 tsp
Kasuri methi (dry fenugreek leaves) – 1 tsp (crushed)
Fresh coriander leaves – for garnish
Salt – to taste
Water – as needed
Oil – 1/2 cup

Whole Spices (Optional but recommended):
Bay leaf – 1
Green cardamom – 3
Cloves – 4
Cinnamon stick – 1 inch
Black peppercorns – 5

🍳 Method:

1. Heat oil in a heavy-bottomed pan or pressure cooker. Add whole spices and let them sizzle.

2. Add sliced onions and sauté on medium heat till they turn deep golden brown.

3. Add ginger-garlic paste and green chilies. Sauté until the raw smell goes away.

4. Add turmeric, red chili, coriander, and cumin powders. Mix and cook for 30 seconds.

5. Add tomato puree and cook till oil starts separating from the masala.

6. Lower the heat, add whisked yogurt gradually while stirring to avoid curdling. Cook for 3–4 minutes.

7. Add mutton pieces and salt. Mix well so the masala coats the meat. Sear on medium-high flame for 8–10 minutes.

8. Add 1 to 1.5 cups of water, cover, and pressure cook for 4–5 whistles or simmer in a pot until mutton is tender.

9. Once cooked, open the lid and simmer uncovered to thicken the gravy.

10. Finish with garam masala and kasuri methi. Mix and cook for 2 more minutes.

11. Garnish with fresh coriander

23/10/2025

GINATAANG HALO-HALO or Bilo-Bilo
Ingredients:
• 2 cups tapioca / sago, cooked
• 1 cup sweet potato
• ½ cup purple yam /ube
• ¼ cup jackfruit
• 5 pcs ripe banana
• 1 cup sugar
• 400ml coconut cream
• 300ml water
• salt to balance the taste

• 1 cup glutinous glutinous rice flour and
½ cup water 👉make a small ball shape

Methods:
Put water and sweet potato and ube in the pan. Boil and cook until almost soft. Add jackfruit, ripe banana and sugar. Mix to dissolve. Let it simmer.

Pour in the coconut cream. Stir until constantly dissolved. Add the tapioca and continue boiling. When boiling drop the small dough balls and salt. Cook until the dough balls are well cooked and thickened.

CCTO

23/10/2025

Ihanda ang kanin para sa PINAKBET💚
Ingredients:
• 350g pork liempo
• 1 medium bitter gourd
• 2 medium eggplant
• 3 pcs winged bean/ sigarilyas
• 1 bundle okra
• 10 string beans
• 250g squash
• 2 large tomatoes
• 2 long green pepper
• 1 medium onion
• 4 clove's garlic
• sauteed shrimp paste
• 2 cups water or as desired
• cooking oil
• salt and pepper

Methods:
In the saucepan add a bit of oil. Saute the garlic and onion for a few seconds. Add the tomato, saute until soft. Next is the sliced pork, stir fry until brown and tender. Add shrimp paste and saute for 3 minutes.
Add the squash and green pepper, saute for 2 minutes.

Add water and boil. Add the okra and winged beans. Cook for 2 minutes. Then add the string beans, cook for 2 minutes . Season with salt and pepper. Add the eggplant, stir and cook for 1 minute, stir. Then put the bitter gourd., do not stir. Cover and cook until soft. Toss together. Turn off the heat. ENJOY!

CCTO

22/10/2025

Asian Beef Stir Fry with Broccoli and Bell Peppers
Ingredients:
2 cups broccoli florets (200 g)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 tbsp vegetable oil, divided (45 ml)

22/10/2025

Pan-Seared Salmon with Herb Potatoes, Roasted Broccoli & Cherry Tomatoes 🍅🥔

A crisp-edged salmon fillet served with herb-roasted potato medallions, tender broccoli florets, and blistered cherry tomatoes finished with a dollop of aioli or garlic yogurt for extra flavor.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 (1 serving):

1 salmon fillet (~150–180g)

1 medium potato, thinly sliced

½ cup broccoli florets

½ cup cherry tomatoes, on the vine or loose

1 tbsp olive oil

½ tsp garlic powder

½ tsp dried thyme or rosemary

Salt & pepper to taste

Optional: 1 tbsp aioli or garlic yogurt sauce

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

1️⃣ Roast the Veggies
Preheat oven to 200°C (400°F). Toss potato slices, broccoli, and cherry tomatoes separately in olive oil, garlic powder, herbs, salt, and pepper. Arrange them on a baking sheet. Roast for 20–25 minutes, flipping the potatoes halfway through, until golden and tender.

2️⃣ Cook the Salmon
Heat a skillet over medium-high heat with a splash of oil. Season salmon with salt and pepper. Sear skin-side down for 4–5 minutes until crisp. Flip and cook another 3–4 minutes until just cooked through.

3️⃣ Assemble the Plate
Plate the roasted veggies with the salmon fillet. Add a spoonful of aioli or garlic yogurt on the side for dipping. Serve hot!

Prep Time: 10 mins
Cooking Time: 25 mins
Total Time: 35 mins
Calories: ~570 kcal
Servings: 1

22/10/2025

CHINESE BEEF AND ONION STIR-FRY

Ingredients:

1 lb beef flank steak, thinly sliced
2 large onions, sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce

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

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♥️

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

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.

Chef Rave’s Vittles

27/10/2025

25/10/2025

25/10/2025

23/10/2025

23/10/2025

22/10/2025

22/10/2025

22/10/2025

18/10/2025

18/10/2025

18/10/2025

18/10/2025

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