Alvi Rahman Shovon, a prominent culinary artist and blogger has completed BBA & MBA from American International University – Bangladesh with major in marketing. Cooking is his passion since childhood and he loves to experiment and create fusion on food. He has completed several courses such as RPL on cooking level 1, Food processing & quality control, baking level 1 under BTEB supported by ILO. He is the 1st runner up of Diploma presents Master of Dessert 2018, 3rd runners up of ITICA presents Future Chef (Season – 1) and top 5 finalist of Dan Cake Dessert Genius 2018. Now he is working as a chef at Bengal Boi.

Lemon Chicken Stake with Sautéed Noodles

Lemon Chicken Stake with Sautéed Noodles

Ingredients – Chicken breast 4 pieces, lemon juice ¼ cup, lemon zest 2 table spoon, white pepper powder 1 tea spoon, ginger powder 2 tea spoon, olive oil ½ cup, boiled noodles 1 cup, salt to taste.

 

Method – Hammer the chicken breast and marinate them with lemon juice, white pepper powder & ginger powder. Keep it for 30 minutes. After that, fry the chicken for 3 minutes each side. In another pan sauté the boiled noodles with olive oil. Serve the stake with noodles by spreading the lemon zest in it.

 

Honey Glossed Chicken in Creamy Cauliflower Sauce

Honey Glossed Chicken in Creamy Cauliflower Sauce

Ingredients – Chicken breast 4 pieces, lemon juice 1 tea spoon, white pepper powder 1 tea spoon, ginger powder 2 tea spoon, garlic powder 1 tea spoon, soy sauce 1 table spoon, honey ¼ cup, cauliflower chopped 1 cup, milk 1 cup, cream ½ cup, olive oil ½ cup, salt to taste.

Method – Hammer the chicken breast and marinate them with lemon juice, white pepper powder, ginger powder, & soy sauce. Keep it for 30 minutes. After that, fry the chicken for 3 minutes each side. Brush the honey in chicken. In another pot boil the cauliflower and strain the water. Blend them with milk. Now heat the pan with blended mixture. Add cream, white pepper powder and garlic powder in it. In a serving dish spread the sauce and put the chicken in it.

 

Pan Seared Chicken in Cream of Cabbage Sauce

Pan Seared Chicken in Cream of Cabbage Sauce

Ingredients – Chicken leg 4 pieces, lemon juice 1 tea spoon, white pepper powder 1 tea spoon, ginger powder 2 tea spoon, garlic powder 1 tea spoon, soy sauce 1 table spoon, honey ¼ cup, cabbage chopped 1 cup, milk 1 cup, cream ½ cup, olive oil ½ cup, salt to taste.

Methods – Marinate the legs with lemon juice, white pepper powder, ginger powder, & soy sauce. Keep it for 30 minutes. After that, shallow fry the chicken and make them brownish.  In another pot boil the cabbage and strain the water. Blend them with milk. Now heat the pan with blended mixture. Add cream, white pepper powder and garlic powder in it. In a serving dish spread the sauce and put the chicken in it.

Address

Our Address:

-

Telephone:

-

Email:

-

Web:

-