Mouthwatering sweet regag
Published: 01:08 PM,Aug 21,2021 | EDITED : 06:08 PM,Aug 22,2021
regag
Oman has more than 100 varieties of dates planted all over the country with tonnes of fruits every year which is why it is important to learn how to incorporate this healthy fruit into many of your desserts and dishes. But other than the local favourites, finding a good recipe that includes dates is hard to come by.
In today’s Cook Like a Chef, Chef Alessandro is sharing one recipe which he can attest will be a welcome new breakfast or snacks for your family but prepared with the flair of a high-end restaurant.
Using some of the easiest ingredients to find in your local department store or produce markets, regag is one dish you’d be really happy to know how to make.
Ingredients
Portion: 8 pieces
200gm green bean sprouts
30gm chickpeas
100gm raw rice
5gm salt table
20gm datella (dates chocolate spread)
15gm berries
15ml dates Honey
40gm slices ripen banana
Method of Preparation:
Batter
Soak the whole green moong dal, raw rice and fenugreek seeds for 5-6 hours. Overnight is fine too. After soaking, drain the water and grind the mixture to a fine paste along with the fenugreek seeds. Add up to a cup of water while grinding.
Heat the griddle until medium-hot.
Add1/3 cup batter and swirl to completely cover the griddle. Sprinkle 1/4 teaspoon of ghee.
Apply the datella. Cook for 30 seconds. Cook until the underside of the regag is golden brown.
At this moment you can top the bread with a thin layer of date chocolate spread, whisked egg and sliced banana.
Served with berries and dates honey.
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About the Chef
Alessandro Sandrolini
Head Chef, Alila Hinu Bay
Born and raised in Bologna, Italy, Alessandro started his passion for hospitality at the Istituto Alberghiero Statale Riolo Terme, where he studied Hotel Management. He then began his first job as a Commis to Sous Chef at Ristorante Silverio in Italy. The restaurant was a new big entry in Bologna and was awarded 1 Michelin star in 1989. In 1991, five years later, Alessandro moved on to a bigger dream, by following a family legacy. He became the Chef-Owner at the Ristorante da Angelo, an old Italian restaurant opened by his father in 1968. When the restaurant closed, he became the Chef de Cuisine at the Ristorante Al Ghisello in 1995 managing the kitchen operation for 10 years. In 2005, he moved to Belgrade to become the Italian Chef at Hyatt Regency. Alessandro’s entry to the Middle East started in 2009 when he moved with his family to Oman. This would be followed by different movements from Delhi to Jeddah and back to Italy. Now with almost three decades of experience, specialising in fine Italian cuisine, Alessandro contributes his humble and extensive knowledge as Head Chef at Alila Hinu Bay. His passion for food and innovation keeps him motivated, and his dream to work in a casual Italian restaurant by the sea has become a perfect reality.
In today’s Cook Like a Chef, Chef Alessandro is sharing one recipe which he can attest will be a welcome new breakfast or snacks for your family but prepared with the flair of a high-end restaurant.
Using some of the easiest ingredients to find in your local department store or produce markets, regag is one dish you’d be really happy to know how to make.
Ingredients
Portion: 8 pieces
200gm green bean sprouts
30gm chickpeas
100gm raw rice
5gm salt table
20gm datella (dates chocolate spread)
15gm berries
15ml dates Honey
40gm slices ripen banana
Method of Preparation:
Batter
Soak the whole green moong dal, raw rice and fenugreek seeds for 5-6 hours. Overnight is fine too. After soaking, drain the water and grind the mixture to a fine paste along with the fenugreek seeds. Add up to a cup of water while grinding.
Heat the griddle until medium-hot.
Add1/3 cup batter and swirl to completely cover the griddle. Sprinkle 1/4 teaspoon of ghee.
Apply the datella. Cook for 30 seconds. Cook until the underside of the regag is golden brown.
At this moment you can top the bread with a thin layer of date chocolate spread, whisked egg and sliced banana.
Served with berries and dates honey.
----------------------------------------------------------------------
About the Chef
Alessandro Sandrolini
Head Chef, Alila Hinu Bay
Born and raised in Bologna, Italy, Alessandro started his passion for hospitality at the Istituto Alberghiero Statale Riolo Terme, where he studied Hotel Management. He then began his first job as a Commis to Sous Chef at Ristorante Silverio in Italy. The restaurant was a new big entry in Bologna and was awarded 1 Michelin star in 1989. In 1991, five years later, Alessandro moved on to a bigger dream, by following a family legacy. He became the Chef-Owner at the Ristorante da Angelo, an old Italian restaurant opened by his father in 1968. When the restaurant closed, he became the Chef de Cuisine at the Ristorante Al Ghisello in 1995 managing the kitchen operation for 10 years. In 2005, he moved to Belgrade to become the Italian Chef at Hyatt Regency. Alessandro’s entry to the Middle East started in 2009 when he moved with his family to Oman. This would be followed by different movements from Delhi to Jeddah and back to Italy. Now with almost three decades of experience, specialising in fine Italian cuisine, Alessandro contributes his humble and extensive knowledge as Head Chef at Alila Hinu Bay. His passion for food and innovation keeps him motivated, and his dream to work in a casual Italian restaurant by the sea has become a perfect reality.