Social media has drastically changed the food scene in Bangladesh. Some of the biggest names in the culinary industry use social media to boost their products. On top of that, it has also acted as a platform for hidden gems to showcase their talents and wow the world with their culinary art skills. One such individual is Tasnim Ayesha Haleem. This Bangladesh-born Houston-based blogger has taken over Instagram by storm with her delectable recipes and aesthetically pleasing photos. She has been putting Bangladesh’s cuisine on the map and ICE Today got the exclusive opportunity to collaborate with her and bring to you four recipes that will surely brighten up your summer!
Crispy Fried Shrimp TacosIngredients
450 g shrimp
Marinade:
1-3 tsp red chilli powder
1/2 tsp cumin powder
1 tsp lime juice
1/2 tsp
Salt (to taste)
Pepper (to taste)
Coating:
1/4 cup corn starch
1/4 cup flour
1 tsp chilli powder
1/2 tsp salt
1/2 tsp black pepper
Salad:
1/2 red cabbage
5/6 stems of green onions
1 tbsp sour cream
1 Lime (for juice)
Salt (to taste)
Pepper (to taste)
Tortillas (Flour Rotis)
Oil for frying
Preparation
Begin by peeling, cleaning and drying off the shrimp. Add in the marinade ingredients and after letting it blend in, coat the shrimp and set it aside. Heat up the oil in a pan and fry the shrimp until golden brown for 2 minutes. Slice the red cabbage and soak it. Mix sour cream, lime, salt and pepper. Toast the tortillas (in this case, flour rotis), top it off with the salad and fried shrimp and voila! All set for taco Tuesdays!
Bangladeshi Potato Croquettes, filled with Spiced Beef
(Served with a Tamarind Sauce, Cilantro Crema, and Red Cabbage Coleslaw)
Ingredients
Beef Filling
200 grams of ground beef
1/4 cup chopped red onion
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp black pepper
1/2 tbsp vegetable oil
1/2 tbsp mustard oil (substitute for vegetable oil)
1/2 tsp garam masala
1/2 tsp turmeric
Red chilli powder (to taste)
1/4 tsp Fenugreek leaves
1 bay leaf
Salt to taste
Chopped green chillies to taste
1/8 cup chopped cilantro
1 tsp finely sliced ginger (optional)
Sprinkle of garam masala
Water
Potatoes
4 medium potatoes
Salt + sugar for boiling
Salt and pepper to taste
For coating
2/3 cup flour + salt + pepper mixture
1 whisked egg
2/3 cup Panko bread crumbs + salt + pepper mixture
Oil for Frying
Tamarind sauce
1 1/2 tbsp tamarind paste
1/2 cup water
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
Red chilli Flakes to taste
Salt, sugar, and pepper to taste
Cilantro Crema
1 cup Mexican Crema (or yoghurt)
1/4 cup finely chopped Cilantro
1 Lime (juice)
Salt, sugar, and pepper to taste
Coleslaw
1 cup sliced red cabbage (soaked for 5 minutes after slicing)
1/2 cup sliced green onions
1 tbsp mayonnaise
1 tsp vinegar
Salt, sugar, and pepper to taste
Preparation
Start by washing and boiling the potatoes in a large pot with cold water, salt and sugar. While the potatoes are being boiled, prepare the beef filling. Add the oils to a pan and fry red onions on medium heat until golden brown. Add beef for a few minutes and then add all the spices. Be sure to use a bit of water to keep the spices from burning. Cook until the beef is almost done. Add in the cilantro, green chillies and ginger and cook for a few minutes. Be sure to sprinkle garam masala and take off the heat. Let the potatoes cool down for a bit before peeling of the skin. Smash the potato and add salt and pepper to taste. Using a ½ measuring cup, portion out 4 potato scoops. Flatten into a disk on your palm and then put a ¼ cup scoop of beef filling in the middle. Close up into a ball, pressing the beef inside the ball as you go. Roll on your palms to perfect your ball. Once they’re all done, place in freezer to chill while you assemble the coating. Coat the now firm balls, first in your flour mixture, then egg, then the breadcrumbs. Press into the breadcrumbs a little to really get the coating to stick. Chill again while you make the sauces and topping. For the sauces and toppings, just combine all the ingredients together. Pan fry the coated balls on medium heat, turning every other minute to cook evenly, until rich golden brown in colour. Drain on a paper towel. Serve immediately with your sauces/toppings on the side, or plated together.
Sweet and Spicy Sticky Chicken WingsIngredient
800g Chicken Wings
Marinade:
1 tsp Red chilli powder
1/2 tsp onion paste/powder
1 tsp garlic paste/powder
1 tsp ginger paste/powder
1 tsp black pepper
2 tsp rice wine vinegar
Salt to taste
Glaze:
1/2 cup soy sauce
1 tbsp oyster sauce
1/2 tbsp Hoisin sauce
1/2 tbsp sesame oil
1/2 tbsp fish sauce
1 – 1 1/2 tbsp brown sugar (to taste)
1/2 tsp black pepper
Coating:
1/3 cup corn starch
1/3 cup flour
1/2 tsp salt
1/2 tsp black pepper
Preparation
Wash the chicken wings, then pat dry with a paper towel. Add in all the marinade ingredients, mixing in well. Refrigerate for an hour or overnight. Mix all of the coating ingredients in a bowl, and gently coat each wing in the mixture and set aside. Put a pan on medium heat and heat up the frying oil. Cook wings until almost done, about 7 minutes, then take them out and rest until room temperature. They should not have much colour at this point. Put the pan on high heat now, then fry the wings once again for only a couple of minutes (about 2 minutes) until golden brown in colour. Then drain on a paper towel. Mix all your glaze ingredients together in a pan and cook for a minute or two until a slightly thicker sticky sauce forms. Add in your wings and shake/stir to coat all the wings evenly in the sauce. Take off the heat, and sprinkle with some sesame seeds and chopped green onions. Enjoy!
Spicy Chicken and Mushroom Fettuccine AlfredoIngredients
1/4 box fettuccine
2 chicken thighs
6 large sliced mushrooms
6 large cloves of garlic
1/2 cup cream
1-2 tsp Italian herb blend to taste
Vegetable oil
Chilli powder to taste
Salt to taste
Pepper to taste
Green onions
Parmesan
Preparation
Boil pasta in heavily salted water for 7 minutes until al-dente. While pasta is boiling, debone chicken thighs and cut into little strips. Then add the chilli powder and some salt and pepper to taste. You can do this beforehand and marinate for an hour for best results. Heat up some oil in a pan on high, and then add in the chicken pieces, leaving enough space to not crowd the pan. Cook for only a minute or two on each side so as to not overcook the chicken. A dark crust should form because of the high heat. Once it’s done, take the chicken out of the pan. In the remaining oil, add in your mushrooms and fry for a few minutes. Make sure to scrape the bottom of the pan so the leftover chicken spices do not burn. Add some water to deglaze if needed. Once the mushrooms have some colour on them, add in the garlic and the butter and cook on medium heat for a minute or two. Add in your cream and stir to combine. Add in your pasta, and some of the pasta water, which has a lot of salt in it so make sure to only use a little at a time and taste while you go. The chicken will also add some salt to the dish later. Mix all together and cook for a minute until the sauce thickens a little. Once it’s almost done, add in your Italian herbs, pepper, and then the chicken, and cook for just another min to warm it up. Do not mix in the chicken fully with the pasta. Taste and add in some more salt/pepper/Italian herbs if needed. Take everything off the pan and onto a plate. Sprinkle with some parmesan and chopped green onions.
