Hotel Yak and Yeti
With a few easy changes, take the popular chicken and rice dish and rasbari to new culinary heights.
With a few easy changes, take the popular chicken and rice dish and rasbari to new culinary heights.
“A chef always takes his/her recipe along with him.” The road to becoming an exceptional is difficult. One needs to go through thick and thin to receive a designation that everybody respects today. It is as true in culinary world as in other fields. Our Executive Chef Mr. Santosh Subedi K. C. is an inspiring Chef at the Hotel Yak and Yeti. His work represents his love for infusing new flavors into traditional and popular cuisines.
Mr. K.C. has a lot to share about his experience in food. In his 13+ years of cooking career, his signature trait has been his propensity for innovation and simplicity. The moment of leap on his pride took place when he was called to perform as an international Guest Judge at the Rupchanda Super Chef Bangladesh in 2019. His genuine love for creating unique palate comes from his authentic roots of being a Nepali.
His two recipes below give the right balance of taste, texture, and flavors. The recipes are so fulfilling yet so simple, there isn’t any room for error. Mr. K.C. loves the feeling of cooking at home, of serving something that comes straight out of the heart. The dishes he prepares are clear examples of that love.
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Chocolate Rasbari Mousse
Chef Santosh put his own signature twist on Indian and Italian dessert and invented this gem of a dessert at Hotel Yak and Yeti. The infusion of rasbari and chocolate has taken over the world of desserts. The beauty of this dessert lies on the visible layers of chocolate mousse and rasbari with sweet syrup. The dessert is a winner because of the balance between the sweetness if rasbari and the bitter taste of chocolate mousse.
Ingredients:
4pc rasbari
1 egg yolk
20gm of breakfast sugar
50gm of dark chocolate
10ml dark rum
100gm of whipped cream
5ml vanilla essence
10ml of milk
Preparing chocolate mousse
Beat the egg yolk with measured amount of milk and sugar on a bowl over a hot water until fluffy. Add dark chocolate and beat until cool. Fold in whipped cream, rum, and vanilla essence into the mixture. Set aside.
Arrangement
Select a glass as per your choice (it can be of any shape or size). Arrange one piece of rasbari at the bottom of the glass and soak with a little amount of milk syrup. Fill a layer of chocolate mousse and set in fridge for 10-15 minutes. Add another layer of rasbari the chocolate mousse and fill it with mousse. Let it set for 45-60 minutes. Decorate as per your choice, and serve.
Himalayan Chicken with Jogi Bhat
This is an interesting dish our Executive Chef, Mr. K.C.prepared for us. The flavors are kept simple and true to the ingredients. He believes the recipe follows Newari style of preparing chicken. The ginger, garlic, salt and cumin marinated for 24 hours combined well with chicken.
Ingredients:
For marinating chicken
Chicken leg or breast
Ginger paste
Garlic paste
Turmeric powder
Cumin powder
Coriander powder
Mustard oil
Lemon juice
Salt
Chili powder
For Jogi Bhat
Basmati rice (or mix of any other rice in your kitchen)
Seasonal vegetables
Spinach or any other green leaf vegetable
Ghee
Salt
Water
Preparing chicken
TTake the chicken and marinate with all dry spices, ginger-garlic paste, lemon juice and mustard oil for 24 hours in the freezer. Take thick bottomed pan, heat, and pour mustard oil. Let the chicken out the freezer an hour before grilling it until the chicken is fully cooked.
Preparing
Jogi Bhat
Wash the rice along with seasonal vegetables that have been cut in bite-sized pieces. Put them together in a rice cooker and add water. Add ghee and sprinkle some salt, and wait for the rice to be cooked. Serve hot with preferable side condiments.
