Recipes 

We at Ceskaz would love to share some of our recipes with our faithful customers as they are the ones to help us get better everyday.
This is our gift from kitchen to your lovely homes💗

Prawn krapao

Prawn Krapao - Two words, Super Addictive! Visit us to try out our Thai Specialities and take your taste buds on a trip to flavour town!

About the Dish

One of the most popular street foods in Thailand is Prawn krapao. Krapao is Thai Hot Basil. This dish is often made with sweet basil in the west, although Krapao basil is the correct choice and is well worth searching out for an authentic taste. You can replace the Prawns with any kind of meat… pork, chicken, beef… ground or slices. However, shrimp is the best way to have it and just takes Prawn Krapao to another level… especially Tiger Shrimp.

Ingredients

• ½ lb of peeled and deveined medium shrimp. Use whatever size you have, although there is little advantage in paying a premium for very large shrimp for this recipe.

• 1 Tbls of vegetable oil

• 5 cloves of garlic

• 0 to 15 Thai bird chilies. Omit the chili if you don’t like spicy food, otherwise, choose a number of peppers based on your liking

• 1 medium onion, sliced

• 1 ½ Tbls of oyster sauce

• 1 Tbls of soy sauce

• 1 tsp of sugar

• 1 tsp of fish sauce

• A full handful of Thai krapao basil, roughly chopped (not sweet basil)

1. Smash the garlic and chili peppers in a mortar and pestle. (You can alternately cut them up finely, should you lack a kitchen mortar and pestle)
2. Heat a wok of fry pan over high heat and when hot add in the vegetable oil and the garlic and chili. Stir fry for 20 seconds or so, or until it is all very fragrant.
3. Toss in your shrimp, and stir fry for a minute or so, or until just coloring all over.
4. Add in the sauces, the sugar and the MSG, if using, and continue to cook for another minute or two.
5. Once the shrimp have all but cooked through, toss in the krapao basil, and stir fry for another 30 seconds or so, or until the basil has just wilted and the shrimp are just cooked through.
6. Taste and adjust seasonings as necessary. If you have chosen to omit the MSG, you may want to add an extra bit of fish sauce to compensate.

Directions- Serve with steamed rice and a fried egg each for an easy meal for 2. Alternatively, serve this easy dish as one of many as a part of a larger Thai style meal.

Turkish Lamb Adana Kebab Rolls

Our Turkish Adana Kebab Rolls are a Favorite!

About the Dish

It is one of the most popular kebabs in the Turkish cuisine. Adana Kebab originated in the city of Adana in Turkey and is made of ground lamb mounted on a metal skewer and then grilled over hot coals. It is seasoned with sumac, chili flakes, cumin and some other spices.

Turkish Lamb Adana Kebab looks very similar to the Pakistani Seekh Kabab. They have a slightly different flavour profile but like Seekh Kabab it is long, made with mincemeat and after mounting it on iron skewers it is grilled. 

Turkish Lamb Adana Kebab

Ingredients

For the Kebabs:

• 500 grams (about 1 pound 2 ounce) ground lamb
• Kosher salt
• 2 teaspoons ground cumin, divided
• 2 tablespoons ground sumac, divided
• 2 tablespoon ground Urfa pepper flakes, divided
• 2 tablespoons ice-cold water

Directions

1. For the Kebabs: Combine lamb with 7.5 grams (about 2 teaspoons) kosher salt, 1 teaspoon cumin, 2 teaspoons sumac, and 1 tablespoon pepper flakes. Knead by hand or in a stand mixer fitted with a paddle attachment until mixture turns tacky and starts sticking to the side of the bowl. Add water and continue kneading until incorporated. Place in refrigerator and chill well
2.  Meanwhile, combine remaining teaspoon cumin, 2 teaspoons sumac, remaining tablespoon pepper flakes, and 2 teaspoons salt in a small bowl. Set spice mixture aside. Combine remaining 2 teaspoons sumac and red onions in a medium bowl. Season with salt to taste and set aside
3.  Using wet hands, divide lamb mixture into 12 even balls. Using wet hands, form each ball into a long, flat kebab around a skewer.
4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Place kebabs directly over hot side of grill, cover, and cook, turning occasionally and sprinkling with spice mixture until well charred on both sides and kebabs are cooked through, about 12 minutes total.
5. During last few minutes of cooking, place bread directly on top of kebabs in batches until heated through.
6.  Serve kebabs with warm bread, sumac onions, parsley, tomatoes, and pickled peppers.
7.  Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

8. Place kebabs directly over hot side of grill, cover, and cook, turning occasionally and sprinkling with spice mixture until well charred on both sides and kebabs are cooked through, about 12 minutes total.  

 Serve kebabs with warm bread, sumac onions, parsley, tomatoes, and pickled peppers.    During last few minutes of cooking, place bread directly on top of kebabs in batches until heated through.

Chicken burger

Get your burger fix at Ceskaz by digging into our delightfully juicy Chicken Burger!

In North America, the sandwich usually consists of a chicken filet or patty, toppings and bread. The chicken meat can be deep fried, grilled, roasted or boiled, served hot or cold, and white or dark meat chicken can be used. Shredded chicken in one form or another, such as chicken salad, can also be used in chicken sandwiches. Another form is made with cold cuts. Wrap versions of the sandwich can also be made, in which the ingredients are rolled up inside a flatbread, such as a tortilla. Open-faced versions of the sandwich, which feature hot chicken served with gravy on top of bread, are also common variations.

Ingredients

(Serving 6

Chicken burger is a burger that typically consists of boneless, skinless chicken breast served between slices of bread, on a bun, or on a roll. Variations on the "chicken burger" include the chicken sandwich or chicken on a bun, hot chicken, and chicken salad sandwich.

• 500 gm minced chicken
• 1/4 cup green onion
•  salt as required
• 2 tomato
• 4 sprigs green onion
•  mayonnaise as required
• 100 ml milk
• 1 teaspoon Worcestshire sauce (Optional)
• black pepper as required
• 1 medium cucumber
• 6 pieces lettuce leaf
•  6 burger buns

Directions

Step 1 Prepare the chicken patties
Take a bowl and combine minced chicken, bread crumbs, milk, chopped green onions, Worcestershire sauce and salt and pepper in a bowl. Then, form into patties.
Step 2 Grilled the patties
Step 3 Slice vegetables
Step 4 Prepare the burger and serve
Grill or fry the patties or barbeque them until cooked properly.
Slice vegetables for the burger and slice burger buns into halves.
Add slices of veggies, lettuce leaf and chicken patty on one-half of the burger bun and cover it with the other half on the bun. Enjoy!

Mushroom Chili

Scrumptious Mushroom Chili; packed with spicy-garlicy flavour and perfect for our mushroom lovers!

About the dish

This dry chilli mushroom recipe is pretty simple to make and goes well as starter snack or brunch. Desi Chinese is one of the best things to happen in cooking in a very long time. Chilli Mushroom Dry is one of the many Indo-Chinese recipes which makes a great snack or a starter for parties. 

Steps to prepare it

Step 1- Use white button mushrooms. Being more earthy and having a meaty texture, they work well in recipes like these.

Step 2-  Rinse and wipe dry the mushrooms. Trim the stalks. Quarter them if big in size and halve if smaller in size.

Step 3- Make a flowing medium consistency batter with all-purpose flour, corn starch, black pepper, salt and water.

Step 4- Heat oil for shallow frying in a kadai or wok. Dip each mushroom slice in the batter and coat uniformly with the batter. Add them to the medium hot oil and fry till they are slight golden and crisp.

Step 5-  Fry the mushrooms in batches and drain on paper towels to remove excess oil. another wok or pan, heat ½ tbsp sesame oil. 

     Step 6- Add the onions (and capsicum/bell pepper if adding them) and stir fry on medium or high heat for a minute. You can even add spring onions instead of regular onions.

Step 7-Add the ginger, garlic and green chilies. Stir fry on a high flame till you see the onions getting browned at the edges.

Step 8- Add the soy sauce, salt, sugar, pepper and stir fry for half a minute.

Step 9- Add the fried batter-coated mushrooms and stir on a low to medium flame. Sprinkle about 1 to 2 tsp water and ½ to ¾ tsp corn flour on the mushrooms. Sauté for a minute or two and continue to stir. This gives a nice glaze to the mushrooms.

Step 10-  Switch off the flame and Serve the chili mushroom.

Creamy Calamari Chili Garlic

Crispy fried Calamari tossed in a spicy chili garlic cream sauce - so finger licking good!

About the dish

Chilli garlic Calamari is an interesting dish that you can prepare easily. From its name, you may easily guess that it's a Chinese recipe. However, it will be surprising for you to know that Chili Calamari is a Continental recipe as you can easily find it everywhere. It's a delicious appetizer recipe for which you need not spend so many hours in the kitchen. This is a quick recipe that can be made in just 20-minutes. All you need for this amazing appetizer recipe is squids, spring onions, red chilies, garlic, virgin olive oil, salt and black pepper powder.

Steps to prepare it

●       Clean squids and chop them along with spring onions. To prepare these lip-smacking calamari recipe, wash the squids well in running water and cut them into 1/2 cm thick circles. Afterwards, wash the spring onion and finely chop in a small bowl. Then, peel the garlic cloves and finely chop them as well in another bowl. Finally, chop the red chilies for the dish.

●       Sauté the spices along with squids. Once you are done with chopping, put a large pan over medium flame and heat oil in it. Once the oil is hot enough, add red chilies in it along with chopped garlic. Sauté them until light brown in colour and once done, add spring onions in it. Sauté for another 2 minutes and then add the squids into the pan. Let them fry for about 5-7 minutes.

●       Keep stirring in between so that they do not burn. Once the squids are opaque, add salt as well as black pepper powder in the pan and stir once again. Turn off the flame and serve hot.