In a culinary world where Asian cuisine is often associated with a handful of well-known dishes, Chef Adil Shaikh is on a mission to showcase the lesser-known treasures of this diverse and captivating region.
With an impressive 18-year career spanning the Middle East and Asia, this award-winning chef has made his mark in renowned luxury hotels and resorts. As the current Executive Chef of Sheraton Oman Hotel, Chef Adil is passionate about unveiling the hidden gems of Asian cuisine and making them even more enticing for diners by incorporating local ingredients.
A Dash of His Past
Chef Adil's culinary journey has taken him across the Middle East and Asia, where he has immersed himself in the rich tapestry of flavors and techniques that define each region. His experience has given him a deep appreciation for the intricate nuances and traditions of Asian cuisine, and he draws inspiration from these experiences to create dishes that are both authentic and innovative.
By incorporating local ingredients, Chef Adil adds a unique twist to traditional Asian dishes, making them even more appealing to diners who are looking for something new and exciting.
His Signature Dish: Coconut & Lemongrass Braised Short Ribs with Heirloom Garlic Vegetables
Chef Adil's signature dish showcases his own approach to Asian cuisine. Inspired by the flavors of Padang, West Sumatra, this dish features tender, slow-braised short ribs infused with aromatic lemongrass, garlic, and kafir lime, complemented by a spicy coconut gravy and sautéed heirloom garlic vegetables. The use of local ingredients adds a unique twist to this traditional Asian dish, making it even more enticing for diners.
Chef Adil's passion for showcasing the hidden gems of Asian cuisine and incorporating local ingredients shines through in this exquisite dish, inviting diners to dig into a flavorful experience that celebrates the rich culinary heritage of Asia while adding a unique and enticing twist.
Filet Mignon with Demi-Glace Sauce and Potato Purée
| Spicy Coconut Gravy | |
|---|---|
| 4 Tbsp MAGGI® Coconut Milk Powder | 2 Tsp MAGGI® Vegetable Stock |
| ½ Tsp MAGGI® Seasoning | 1 Lemon Grass Stalk |
| 2 Garlic Cloves | 1 Red Chili (Optional) |
| 1 Kafir Lime Leaf | 1 Tsp Turmeric |
| 1 Galangal Knob, Peeled | 1 Tsp Brown Sugar |
| ¼ Cup Lime Juice | Salt To Taste |
| Garlic Heirloom Vegetables | |
|---|---|
| 1 Tsp Chopped Garlic | 2 Baby Carrots |
| 2 Yellow Baby Beetroots | 1 Bok Choy |
| ½ Tsp MAGGI® Chicken Bouillon Powder | 5ml Water |
| Chives, To Garnish | Salt To Taste |
Methods
| Coconut & Lemongrass Braised Short Ribs with Heirloom Garlic Vegetables |
|---|
| 1. Season the short ribs with kosher salt and sear them on all sides in a large Dutch oven or heavy ovenproof pot over medium-high heat until they develop a golden-brown crust. |
| 2. Sauté lemongrass, garlic, red chili, kafir lime, and galangal in a pot. Add turmeric, MAGGI® Coconut Milk made with Vegetable Stock, and MAGGI® Seasoning. Bring to a boil, then add brown sugar and lime juice. |
| 3. Place the short ribs in a braising pot, cover with the spicy coconut gravy, and seal tightly with aluminum foil. |
| 4. Braised low and slow for 6 hours at 145°F until the meat is tender. Strain the gravy and reduce it to the right consistency before plating. |
| 5. Blanch the vegetables and sauté with garlic and MAGGI® Chicken Bouillon for enhanced flavor. |
| 6. Garnish with fresh chives and micro cress. |