Home Food Chef Devika Sachdev divulges her recipes for two tantalising, winter dishes

Chef Devika Sachdev divulges her recipes for two tantalising, winter dishes

by Tom

Tis the seasoning to be jolly!

By Tom McLean

“Born and raised in Bangkok, I took my initial steps into the world of gastronomy working at Charcoal Tandoor Grill & Mixology, after completing a B.A degree in English Literature. Realising my passion for the culinary arts, I applied and was accepted into the Culinary Institute of America, in New York. My career soon began to flourish and saw me cooking across the United States.

Some of the most notable establishments I’ve worked at include Enchantment Resort, in Arizona, and the Fairmont Chicago, where the other chefs encouraged my creativity and allowed me to craft my own dishes for seasonal menus. I also worked in the Michelin-starred Spiaggia restaurant in Chicago, which was a fantastic experience.

Since returning to Bangkok, I’ve begun applying my years of creative cooking into my own private dining service. Striving to make each of my menus unique, I try to tell a story through my dishes while incorporating my customers’ preferences for flavours and ingredients.”

JAPANESE MEATBALLS
(PORK & VEGETARIAN)

PREP TIME: 30 MINUTES

TOTAL TIME: 60 – 35 MINUTES

SERVING: 4

INGREDIENTS:

SAUCE:

  • ½ tsp ginger, grated
  • 1 tsp garlic, grated
  • ¼ cup soy sauce
  • 1 tsp sesame seeds
  • 3 green onions, chopped
  • Sugar, to taste
  • ½ tsp sesame oil
  • 1 cup water

MEATBALLS (VEG):

  • 1 large zucchini, grated
  • ¼ beetroot, grated
  • 1 large potato, boiled, peeled & mashed
  • 150g mushrooms of your choice, finely chopped
  • 1 tbsp miso
  • Olive oil, splash
  • ½ cup breadcrumbs
  • ½ cup flour
  • ¼ cup corn flour
  • ½ tsp sesame oil
  • 1 small onion, finely diced
  • 1 ½ tbsp gochujang
  • 1 tsp ginger, grated
  • 1 ½ tbsp garlic, finely chopped
  • 2 green onions, finely chopped
  • 1 tsp sesame seeds
  • ½ tbsp nori seaweed (garnish)

MEATBALLS (PORK):

  • 500g ground pork shoulder
  • Zest of 1 lemon
  • 1 tbsp miso
  • ½ cup breadcrumbs
  • ¼ cup flour
  • ¼ cup corn flour
  • ½ tsp sesame oil
  • 1 small onion, finely diced
  • 1 ½ tbsp gochujang
  • 1 tsp ginger, grated
  • 1 ½ tbsp garlic, finely chopped
  • 2 green onions, finely chopped
  • 1 tsp sesame seeds
  • ½ tbsp nori seaweed (garnish)

INSTRUCTIONS

SAUCE

  1. Lightly sauté ginger and garlic in a frying pan. Add the soy sauce, sugar, sesame seeds, green onions, and water. Simmer until the sauce thickens.

VEGETARIAN MEATBALLS

  1. Place the zucchini and beetroot in a bowl. Add salt and leave to stand until the moisture is drawn out.
  2. In a pan, dry sauté the mushrooms on a medium heat until lightly brown. Add a splash of olive oil, along with the onions. Cook until tender and transfer to a mixing bowl.
  3. To the mixing bowl, add the ginger, garlic, miso, breadcrumbs, flour, cornflour, gochujang, green onion, sesame oil, sesame seeds, and potato.
  4. Squeeze the rest of the moisture from the zucchini and beetroot and add them to the mixing bowl.
  5. Mix well, roll the mixture into balls and refrigerate for at least one hour.
  6. Sear the meatballs on a medium heat.
  7. Add the meatballs to the sauce and braise until they are cooked through.
  8. Garnish with nori and sesame seeds before serving.

PORK MEATBALLS

  1. To a mixing bowl, add all of the ingredients for the pork meatballs.
  2. Mix well, roll the mixture into balls and refrigerate for at least one hour.
  3. Sear the meatballs on a medium heat.
  4. Add the meatballs to the sauce and braise until they are cooked through.
  5. Garnish with nori and sesame seeds before serving.

CHIMI CHILLI SAUCE

PREP TIME: 20 MINUTES

TOTAL TIME: 30 MINUTES

SERVING: 5-7

INGREDIENTS:

  • 4 tbsp brown sugar
  • 2 tbsp chilli powder
  • 1 Thai chilli, deseeded
  • 15 cloves garlic
  • Salt to taste
  • Olive oil, splash
  • 4 dried chillies
  • ½ cup of white vinegar
  • Juice of 1 lemon
  • 300g large red chilli peppers, deseeded
  • 50g dill
  • 50g cilantro
  • 50g spring onion
  • 50g parsley

INSTRUCTIONS:

  1. In a dry frying pan, char the large red chillies on a medium heat.
  2. Once the chillies begin to blister, add a splash of olive oil to the pan. Then add the garlic, Thai chilli, dry chillies, and brown sugar.
  3. Add salt to taste and stir the mixture well while the sugar begins to caramelise.
  4. As the mixture starts to dry, add the white vinegar and chilli powder.
  5. Add water and lemon juice and sauté until the garlic and chillies are tender.
  6. Add the dill, cilantro, spring onion, and parsley. Season to taste, and continue to cook for 1-2 minutes.
  7. Blend the mixture until smooth and serve with your favourite fish, meat, or protein.

Interested in Chef Devika’s private dining offerings?

Get in touch through her Instagram page: @ChefDevikaBkk

Or telephone: 081 332 2154

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