Taoshobuddha
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Hakka Cuisine
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John Public – People who care for healthy and nutritious yet tasty food. This publication is therefore made free for download alone.
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Food is consciousness. Food nourishes your consciousness. Food helps you to grow physically, mentally, and spiritually. Food creates your body, thoughts, emotions, and understanding. A balanced food brings inner harmony. And when you are harmonized within there is beauty and then this inner beauty manifests through your life in myriad ways as thoughts, understanding, intelligence, and love. When you are unconscious that you consume you are diseases. It is your choice maintain a healthy life style. neglecting it?
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in your choice of food going to attract many to select right food to How long can you go on
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I
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Cooking Taoshobuddha way Cooking lovingly, Cooking meditatively!
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TAOSHOBUDDA
The word Taoshobuddha comes from three words, ‘tao,’ ‘sho,’ and ‘Buddha’. The word Tao was coined
by the Chinese master, Lau Tzu. It means that which is and cannot be put into words. It is unknown and unknowable. It can only be experienced and not expressed in words. Its magnanimity cannot be condensed into finiteness. The word Sho implies, that which is vast like the sky and deep like an ocean and carries within its womb a treasure. It also means one on whom the existence showers its blessings. And lastly the word Buddha implies the Enlightened One; one who has arrived home. Thus, Taoshobuddha implies one who is existential, on whom the existence showers its blessings and one who has arrived home. The Enlightened One!
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Contents 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22
Preface History of Hakka Hakka - the Indo-Chinese Cuisine Hoisin Sauce Szechwan Sauce Cooking Styles Sweet Corn Vegetable Soup Vegetables Manchurian American Chop Suey - Vegetarian Baby Corn Manchurian Idli Manchurian Vegetables Hong Kong Style with Fried Noodles Chili Baby Corn Sesame Honey Chili Potato Vegetarian Hakka Noodles Chicken Hakka Noodles Szechwan Fried Rice Pineapple Fried Rice Thai Fried Rice Vegetarian Colorful Hakka Noodles Manchurian Cauliflower Rice and Vegetables Appetizer with Sesame Seeds
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9 11 17 19 21 25 33 36 41 45 48 53 57 61 64 68 72 75 78 81 85 89
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Preface My main interest is transformation of human consciousness so that you are more loving and understand the essence of life. Meditation is the only way for this. However most of you may not be interested in choosing that route for transformation. I have chosen the applied aspect of meditation. This way I can continue you to draw towards and new way of cooking. This is to sow the seeds of creativity in you. You may reject any thing. Certainly you will not reject a tasty dish. When you are cooking lovingly you are in fact meditative and learning how to be meditative in every aspect of life. These recipes are the outcome of understanding the Hakka Style of Cooking. In the process many fusion and new recipes have been introduced not only to satiate your taste buds but to infuse the interest in making cooking creative. Once you are creative you have started moving on a different plane of consciousness. 9|Page
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Many new recipes are included in this book and I hope you can create your own recipes as well. There is much scope once you know the basic art of Hakka Cooking. Until I come back to speak you on another journey of taste with some other exciting recipes do enjoy these recipes. Bonne appetite.
Love!!!
Taoshobuddha
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History of Hakka
Hakka cuisine, or Kejia cuisine, is the cooking style of the Hakka people, who originated in the southeastern Chinese provinces of Guangdong and Fujian, but may also be found in other parts of China and in countries with significant overseas Chinese communities. There are numerous restaurants in Hong Kong, Indonesia, Malaysia and Singapore, India, USA, and Canada serving Hakka cuisine. The Hakka is ‘the nomads of China’ a tribe that was forced out of their homes in northern China centuries ago. They migrated south and then dispersed throughout the world to Hong Kong, Taiwan, Singapore, Malaysia, India, Peru, Tahiti, the Caribbean, Canada and the U.S. Greater Toronto is home to over 25,000 Hakka Chinese. Such are the estimates of Carol Wong, who chaired the organizing committee of the recent Hakka conference and is president of the Tsung Tsin 11 | P a g e
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(Hakka) Association of Ontario, which boasts about 600 members.
Other locations: The Hakka ancestors are thus but one group of many who migrated southwards, becoming linguistically marked by differences yet unified through cultural assonances. As of 2010 Hakka people live in the southern Chinese provinces, chiefly in Guangdong, south-western Fujian, southern Jiangxi, southern Hunan, Guangxi, southern Guizhou, south-eastern Sichuan, and on Hainan and Taiwan islands, where there are television news-broadcasts in the Hakka language. The Hakka dialects across these various provinces differ phonologically. However the Mexican (Meizhou) dialect of Hakka is considered the archetypal spoken form of the language. Migratory patterns have been established for some groups, for example in Taiwan, northern and southern migrations from corresponding provinces in China.
Identity: Although different in some social customs and culture and linguist ways from the surrounding population, Hakka are not a separate ethnic group: they belong to the Han Chinese majority. Historical sources shown in census statistics relate only to the general population, irrespective of particular districts, provinces, or regions. These census counts were 12 | P a g e
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made during imperial times. They did not distinguish what language the population spoke. Therefore they do not directly document Hakka migrations.
Cuisine: The Hakka people have a marked cuisine and style of Chinese cooking which is little known outside the Hakka home. Hakka cuisine concentrates on the texture of food – as the hallmark of Hakka cuisine. Whereas preserved meats feature in Hakka delicacy, stewed, braised, roast meats – ‘texturized’ contributions to the Hakka palate – have a central place in their repertoire. In fact, the ingredients for Hakka food are no different from ingredients for any other type of regional Chinese cuisine: what you cook depends on what is available in the market. Hakka cuisine may be described as outwardly simple but tasty. The skill in Hakka cuisine lies in the ability to cook meat thoroughly without hardening it, and to naturally bring out the flavor of meat. The Hakka who settled in the harbor and port areas of Hong Kong placed great emphasis on seafood cuisine. Hakka cuisine in Hong Kong is less dominated by expensive meats; instead, emphasis is placed on an abundance of vegetables. Pragmatic and simple, Hakka cuisine is garnished lightly with sparse or little flavoring. 13 | P a g e
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Hakka Migration: The Hakka have migrated to different regions worldwide, notably Suriname, India, Bangladesh, Malaysia, Singapore, Indonesia, Thailand and Burma. Hakka people also migrated to Australia, Brunei, Canada, the United States, and to several other countries in Europe, including Great Britain, France, Spain, Germany, Austria, Belgium, and the Netherlands. Hakka people also are found in South Africa and Mauritius as well. In the Caribbean they are found Jamaica and Trinidad and Tobago, and in Central and South America, particularly in Panama and Brazil. Most expatriate Hakka in Great Britain have ties to Hong Kong; many migrated when Hong Kong still was a British colony during a period coinciding with the Cultural Revolution of China and economic depression in Hong Kong.
Hakkas in India: There used to be a sizable Hakka community in Kolkata, the capital of the West Bengal, but most have migrated to Canada, the United States, Australia, Taiwan or Austria.
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Hakkas in Indonesia: Migration of Hakka people to Indonesia happened in several waves. The first wave landed in Riau Islands such as in Bangka Island and Belitung as tin miners in the 18th century. The second group of colonies were established along the Kapuas River in Borneo in the 19th century, predecessor to early Singapore residents. In the early 20th century, new arrivals joined their compatriots as traders, merchants and laborers in major cities such as Jakarta, Surabaya, Bandung, etc. In Indonesia, Malaysia, and Singapore Hakka people are sometimes known as Khek, the Hokkien (Minnan) pronunciation of the Hak in Hakka. Hakka also live in Indonesia’ s largest tin producer
islands of Bangka Belitung province. They are the second majority ethnic group after Malay at about 330,000. The Hakka population in the province is also the second largest in Indonesia after West Kalimantan's and one of the highest percentages of Chinese living in Indonesia.
In Jamaica: Most Chinese Jamaicans are Hakka. They have a long history in Jamaica. Between 1845 and 1884, nearly 5000 Hakka arrived in Jamaica in three major 15 | P a g e
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voyages. Most came to Jamaica under contract as indentured servants. The terms of the contracts made free return-passage available for any Hakka who wanted to return to China. Most of them did return In 1854, 205 Chinese workers who had been working on the Panama canal arrived in Jamaica. They had demanded re-settlement due to the threat of yellow fever in Panama. Many were ill upon arrival in Jamaica and were immediately hospitalized in Kingston. Fewer than 50 of these immigrants survived - the rest died of yellow fever.
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Hakka – the Indo-Chinese Cuisine
In India and other regions with significant Indian populations, the locally known ‘Hakka cuisine’ is
actually an Indian adaptation of original Hakka dishes. This variation of Hakka cuisine is in reality, mostly Indian Chinese cuisine. It is called ‘Hakka cuisine’ because in India many owners of restaurants
that serve this cuisine are of Hakka origin. Most of the Indian restaurants serving East Indian Cuisines also serve Hakka Cuisines. Typical dishes include ‘Chili Chicken’ , ‘Manchurian Chow Mein’ , Chili Paneer, Chili Tofu are in fact Indian version of real Hakka cuisine, and these restaurants also serve traditional Indian dishes. Being very popular in these areas, this style of cuisine is often mistakenly credited of being representative of Hakka cuisine in general, whereas the authentic style of Hakka cuisine is rarely known in these regions. Food lovers could be forgiven for thinking that Hakka food is simply Indian-style Hakka Chinese food — 17 | P a g e
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with its chili chicken and Manchurian noodles and other vegetarian dishes. That is mainly because we have so many restaurants catering to the South Asian community that feature these well-loved dishes. This seems to be the prevailing cuisine that has caught on. For the other countries, like the Caribbean, the food is not as distinct. However Hakka cuisine is somewhat like the Hakka people because it can adapt to different situations. It is really hard to find ‘real Hakka’ — rustic Chinese
dishes like stuffed tofu, salt-baked chicken, pork belly with preserved mustard greens and pounded tea. At most of these restaurants the menu is dominated by Indian-style Hakka Chinese and Cantonese fare, with a modest a few “Hakka delicacies.” Other
traditional Hakka dishes are available for special order but are not on the menu. On the Indian-style Hakka front, it samples chili chicken, tandoori masala chicken and Manchurian beef. These are not really rea lly always spicy. spicy. The only spice that is used in Hakka is ginger garlic minced and paste. Excess of these sometimes make the dish spicy. 18 | P a g e
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Sometimes people get it wrong and they are scared and they think everything is going to be spicy.
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Hoisin sauce is a Chinese dipping sauce. The word hoisin is a Romanization of the Chinese word for seafood as pronounced in Cantonese. It is one of the popular sauce used in many Cantonese dishes. 20 | P a g e
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In case of Peking-style hoisin sauce ingredients include starches such as sweet potato, wheat or rice, and water, sugar, soybeans, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or coloring agents. Traditionally, hoisin sauce is made using toasted mashed soy beans. Despite the literal meaning, hoisin sauce does not contain seafood, nor is it typically used with it. A number of Chinese cuisine dishes such as spring rolls, mu shu pork, popiah, Peking duck and barbecued pork use this sauce. It is especially common in Cantonese cuisine flavoring. Many brands of Hoisin sauce are available in the market. However I always like to make my own Sauces for Chinese cooking. This recipe is very simple and easy to use.
Ingredients: 1. 2. 3. 4. 5. 6. 7. 8.
Soy sauce Peanut butter Molasses or honey Seasoned rice vinegar Garlic finely minced Sesame seed oil Chinese hot sauce Black pepper
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4 tablespoons 2 tablespoons 1 tablespoon 2 teaspoons 1 clove 2 teaspoons 1 teaspoon 1/8 teaspoon
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Methodology: 1. Combine all ingredients in a small mixing bowl. 2. Mix with a whisk until well blended. Transfer into an air tight bottle and keep refrigerated.
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Szechwan Sauce
Szechwan Sauce is a delicious Indo Chinese Sauce. Certain brands of Szechwan sauce are available in the market. market. However homemade sauce with all the tasty and spicy blends of garlic, ginger, Kashmiri red chili, etc. tastes even better. I personally do not like the bottled Szechwan sauce. Why to buy from the store when it can be made very tasty and quickly at home? This flavored Szechwan sauce gives unique 23 | P a g e
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taste to various dishes like Chinese rice, noodles, soups and large number of other dishes.
Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Garlic paste of 8-10 cloves Ginger paste of 1 inch A pinch of cumin seeds Dried Kashmiri red chili paste ½ tsp Red chili sauce (store bought) 1 tsp Vinegar 1 tsp Sugar or plum or sweet-sour sauce 2 tsp Tomatoes dices 1 cup Vegetable Vegetable oil 2 tsp Salt to taste Water
Methodology: 1. Heat the oil in a wok or pan. 2. Add cumin seeds, ginger and garlic paste, and sauté for a minute until all raw flavor goes. 3. Add red chili paste, salt and diced tomatoes. Stir continuously until tomatoes get soft. 4. Add red chili-garlic sauce and sugar or plum sauce or sweet and sour sauce. 5. Cook on high flame for 2 minutes until smooth. 6. Keep stirring until spices s pices gets cooked properly. properly. 7. Add water to make a thick sauce consistency. If need arises use corn starch to thicken the sauce 24 | P a g e
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8. Mix thoroughly. 9. Add vinegar and continue cook for one minute. 10. Transfer to an air tight container and use whenever required.
Chef Tips: 1. While making Szechwan sauce, check the consistency and seasoning and add the water accordingly or use corn starch. 2. You can store Szechwan sauce for one week in the refrigerator and use whenever required for making other Indo Chinese recipes, such as Veg Szechwan Fried Rice, Crispy Paneer in Szechwan Sauce, Stir Fried Vegetables in Szechwan Sauce, etc. 3. For making red chili paste, you just need to soak the whole red chilies in to the water or vinegar for 15-20 minutes, remove stems and grind into a smooth paste. Use little amount of water to make a fine paste. 4. Whole dried Kashmiri red chili paste also can be preserved for a week in the refrigerator separately.
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Cooking Styles
There has been no other discipline where so much ingenuity has been employed as in the field of cooking. There are numerous ways a food is prepared. When it comes to food, different cuisines could be more delicious than the others, so good chefs have practically learned the many types of cooking styles to fit to a particular meal. There are a number of possible cooking styles applicable to any type of meal preparations. Basically there are styles that developed in China, and India. All other styles evolved out of permutation and combination of these styles. For the sake of our readers I present various methods that are employed in cooking world over.
Shallow Fry: Shallow frying is perhaps the most common home style cooking. There are four known methods that involves shallow frying, all of which using a small amount of oil or fat. This cooking method is actually 26 | P a g e
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cooking food in a very small part of oil into a sauté or frying pan. The side of the food for presentation must be the one that has to be fried first because this particular side has a better appearance since fat is very clean when presented then turned to the other side so that both sides are cooked and colored.
Sauté: Sautéing is another cooking style. This is the method where tender portions of meat as well as poultry are cooked in a frying pan. The ingredients are tossed into a very hot shallow pan with hot oil until they become golden brown. Cooking tender cuts of meat and poultry in a sauté or frying pan is called sautéing. After cooking, the oil is discarded and the pan is deglazed with stock or wine. This forms an important part of the finished sauce. This is the way of Chinese cooking. Only tender foods can be used. Also this method is used when cooking, for example, potatoes or onions when they are cut into slices or pieces and tossed in hot shallow oil in a frying pan till golden brown. In East Indian cooking certain times this method of cooking is used.
Griddle: This method is most suitable for hamburgers, sausages, sliced onions etc. Accordingly the items are placed on a lightly oiled, pre-heated griddle 27 | P a g e
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(solid metal plate), and turned frequently during cooking. This method is very useful for frying items like Paneer, and Tofu if you want your dishes to contain less oil.
Stir Fry: Fast frying in a wok or frying pan in a less oil is a Chinese way of cooking. Accordingly items like vegetables or other meat products can be cooked. In the present day when people are becoming more conscious of oil contents certain vegetables can be cooked this way even in Indian style. If any technique in Chinese cooking demands proper preparation, it is stir-frying. Because the heat has to be high and there is little actual cooking time, it is therefore crucial to have all your ingredients gathered beforehand. The best advice I can give here is to keep your stirfry ingredients separated in bowls based on how much time they need in your wok. So chop your onions, meat, mushrooms, carrots, and peppers into small pieces and separate them. You want the veggies and meat to be in bite size pieces for two reasons. First, the stir-fry will be appealing and easy to eat if all of the components are equal in size. Secondly, similar size pieces will insure more uniform cooking 28 | P a g e
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time. It is always good to have all ingredients cut into same size for one dish. This appeals to eyes and gives elegance to the dish.
Deep – Frying: Deep – frying is the most common East Indian way of cooking. It is used to produce crisp- textured food. East Indian recipes have a large number of items used as snacks, and other food items that are cooked this way. Often, the food is deep – fried, removed from the oil and drained. The oil is then reheated and the food deep – fried again, so that it is extremely crispy texture is obtained.
Papern – Wrapped deep – Frying (zhibao zha): Small pieces of meat or fish are seasoned, and then the food is wrapped in sheets made of glutinous rice flour. Cellophane paper can also be used the food is served in its paper wrapping. The paper is thrown away. This method is not used in East Indian Cooking.
Steaming: Steaming is a cooking method traditional among the Chinese. This method is also considered a cooking Japanese style because most Japanese, for that 29 | P a g e
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matter, the ones of Chinese background, are very much conscious with having a healthy lifestyle. Accordingly, steaming is one of the healthiest cooking styles because they bring out healthy and subtle taste of the ingredients used, thus making it not necessary to add other forms of flavorings. Steaming is a traditional Chinese cooking method that is ideal for today’s trend towards healthy eating. The technique was developed for when a moist dish was required as an alternative to a roasted one. It is good for vegetables, fish, meat and dumplings. There are 3 methods that can be used for steaming: 1. The traditional method. The Chinese use bamboo steamers that stack on top of each other. Dishes needing the least cooking are placed on the top level, while those requiring the most are placed on the bottom layer, near the boiling water. 2. Food is arranged on a plate or bowl, put inside a steamer on a rack and placed over a large pot of boiling water. Alternatively the plate or bowl can be put inside a wok to complete the process of steaming. 3. The bowl of ingredients in partially immersed in water and the food is cooked partly by the boiling water and partly by the steam it produces.
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Compared with food cooked by other methods, steamed dishes are more subtle in taste and bring out the taste of the ingredients. So the fresher the ingredients, the better they are for steaming. This is not a very common method of East Indian Cooking. Only certain items like South Indian Idli is cooked this way.
Roasting: The common denominator of this method is a moderate oven (325-350 degrees F) and a reasonably long cooking time with or without a flash of high heat at the beginning or high heat at the beginning or end of the cook cycle. This method of roasting is most common in preparing meet dishes. In East Indian style of cooking Tandoor (a style of oven) is used to cook vegetarian and non-vegetarian dishes. The food cooked in Tandoor has certain aroma that no other mode of cooking can bring. A certain temperature is maintained at certain areas. This is somewhat like a traditional oven used for bakeries. In vegetarian cooking this method is also used in a slightly different way. Many a vegetarian dishes are cook this way and certain dishes use more than one method of cooking for extra flavor and preserving aroma. 31 | P a g e
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Red cooking: This is a process whereby meat is slowly simmered in dark soy sauce, imparting a reddish tinge to the final product - is a popular cooking technique in eastern China.
Stewing: Stewing is a time-honored moist cooking technique that transforms less tender cuts of meat unsuitable for quick-cooking methods into melt-in-your-mouth meats Stewing allows the cook to assemble the dish and then let it simmer, with little or no attention for an hour or more. Many ‘crock-pot’ dishes are essentially stewed. Vary
the flavor profile of the stew dish by experimenting with liquids (wine, broth, beer and vegetable juices) and different herbs and spices. Ideal cuts: shoulder and pork cubes. In China, stews are usually cooked in a clay pot over a charcoal fire. The stew is cooked for a very long time - up to four hours - producing meat almost jelly-like in tenderness. This method is not used in East Indian cooking more so the vegetarian dishes.
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Baking: This is another cooking style. This is perhaps one of the many Italian cooking styles because Italian cuisines are mostly composed of pasta that needs to be baked. Baking is normally done for bread, pastries, cakes, tarts, pies, and quiches. The basic ingredients that are used for baking are margarine, butter, shortening, flour, sugar, cocoa, egg, salt, and leavening agents like yeast and baking powder. powder.
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Sweet Corn Vegetable Soup
Sweet corn vegetable soup is a comforting, thick and filling vegetarian soup without being heavy. Delicately flavored broth that has carrots, corn kernels, cabbage and beans going into it. It is extremely easy to prepare provided you have cream 34 | P a g e
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style corn on hand. Of course, you can make your own cream style corn but I usually buy readymade cream style corn.
Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Sweet Corn, cream style 1 tin Sweet corn kernels boiled ½ cup Vegetable Vegetable stock or water 5 cups French beans finely chopped 8 Cabbage finely chopped ½ cup Carrot finely chopped 1 Corn flour 2½ tbsps Sugar ¾ tbsp Salt to taste White pepper powder as required Spring onion greens finely chopped 3-4 tbsps
Methodology: 1. In a heavy bottomed vessel or wok, add the cream style sweet corn and vegetable stock or water. Mix. 2. Add the chopped carrot, beans, cabbage, and boiled corn and stir to mix. Cook for 5 mins on medium flame. 3. Mix the corn flour in 4 tbsps of vegetable stock or water and keep aside. 4. Add sugar and salt to the simmering soup and cook further for 3-4 mins. Add white pepper powder and mix. 35 | P a g e
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5. Add the corn flour mixture and go on stirring till the soup thickens. Turn off heat and pour into soup bowls. 6. Garnish with spring onion greens and serve hot.
Tips: 1. Vegetable stock can be prepared by boiling 6-7 cups of water, 1 large onion (quarter it), a carrot (slice it) and a potato (large cubes). Boil till water reduces to 5½ cups. Turn off heat, strain the stock and discard vegetables. 2. You can use black pepper powder instead of white pepper powder. 3. Sugar can be reduced to ½ tablespoon. 4. Adjust corn flour according to the desired thickness of soup. More corn flour yields a thicker soup. 5. You can prepare cream style corn at home. Take 2 corn cobs, take a share knife and scrap the corn kernels. Melt a tbsp of butter in a vessel, add ¾th of the corn kernels and sauté for 2 mins. Blend the remaining corn kernels to a paste. Add this corn paste and a tbsp of sugar to the pot and mix. Add ¼ cup of water and 3 tbsps milk (optional ingredient) and cook for 7-8 mins. Mix a tbsp of flour in 3 tbsps water and mix. Add the corn flour mixture and go on stirring till it thickens. Season with salt and pepper. Cool and freeze until use. 36 | P a g e
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Vegetable Manchurian
Indian Chinese food is enjoyed immensely world over. Vegetable Manchurian is a popular Indian Chinese appetizer as well as Vegetable Manchurian with gravy. It is prepared almost on the same lines 37 | P a g e
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as Gobi Manchurian except that we use finely chopped mixed vegetables instead of Gobi (Cauliflower).
There are two versions of Vegetable Manchurian, dry and with gravy. Made with generous amount of garlic and ginger and flavored with soy sauce and vinegar, the Vegetable Manchurian with gravy complements steamed white rice and is best when drizzled on a serving of steaming hot rice, fried rice or noodles. The dry Vegetable Manchurian is best served as an appetizer and is an all-time favorite. However it is not on the menu of the restaurants. Whenever I go to any restaurant I have to order this dish specially. specially. 38 | P a g e
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Ingredients: For Dumplings: 1. Finely chopped or minced capsicum, cabbage, carrot, beans and spring onion whites 2 cups 2. Maida/all-purpose flour 2 tbsps 3. Corn-flour 2 tbsps 4. Rice flour ½ tbsp 5. Ginger-garlic-green chili paste 1 tbsp 6. Soy sauce ¼ tsp 7. Black pepper powder ½ tsp 8. Warm water as required 9. Salt to taste 10. Coconut Oil for deep frying For sauce: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.
Spring onions, finely chopped Finely minced garlic Finely minced ginger Chopped green chilies Red chili powder Kashmiri Soya sauce Chili sauce Vinegar Tomato sauce Brown sugar Salt as required Sesame oil
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¼ cup 1½ tbsps ½ tbsp 2 finely ½ tsp 2 tsps ½ tbsp 2 tsps 2 tbsps 1 tsp 1 tbsp
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13. Finely chopped coriander leaves and spring onion greens 2 tbsps
Methodology: 1. In a bowl, combine maida, corn-flour, rice flour, salt, ginger-garlic-green chili paste, pepper pwd, soy sauce, salt and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls. 2. Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside. 3. Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chilies and ginger and stir fry on high for a few seconds. 4. Add the whites of spring onions and stir fry on high for 2 mins, constantly tossing them. 5. Add the vegetable balls and stir fry for another 3 mins. They should retain their crunch. Reduce to medium heat and add the brown 40 | P a g e
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sugar, soya sauce, tomato ketchup, chili sauce and vinegar. Mix well and cook for 2 mins. Add 3-4 tbsps of water and cook for 2 mins. 6. Toss on high flame for 1-2 mins. Turn off heat. Garnish with the chopped spring onion greens and/or coriander leaves. For Vegetarian Manchurian with gravy follow the steps below. Vegetable Veg etable Manchurian with gravy 1. Mix a tbsp of corn-flour in a little water. Keep aside. 2. After following step 4 above, add 1½ cups water and bring to a boil. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chili sauce and vinegar. vinegar. 3. Add the corn-flour water slowly and keep stirring till it takes a thick gravy like consistency. consistency. Cook for 1-2 mins. Turn off heat. 4. Add the balls to the gravy at the time of serving. Garnish with chopped spring onion greens and/or coriander leaves. Serve with plain basmati rice, fried rice or with noodles. 41 | P a g e
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American Chop Suey – Vegetarian
Cooking requires innovation. For me creating new dishes is creativity. It is no secret that Indian Chinese fusion cuisine cuisi ne are loved world over. over. On many a special occasion it is Indian Chinese fusion food for starters and Sweet Corn Chicken Soup is a must. 42 | P a g e
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This particular dish is replication of American Chop Sui in Indo-Chinese style. I must mention that the fried egg you see in the picture above is not part of the original Chop Suey recipe. You can add fried egg. However this is optional.
Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.
Onions each cut into 8 pieces 2 Carrot cut into thick pieces 1 French beans cut into 1″ pieces 8-10 Cabbage cut into big pieces 1 cup Baby corns cut diagonally into two to three pieces 4-5 Green bell peppers, cut each into 8 pieces 2 Light soya sauce 1 tsp Chili sauce 1½ tsps Vinegar ¾ tbsp Tomato sauce 1½ tbsps Brown sugar 1 tsp Corn-flour combined in 1 cup water 1 tsp Salt to taste Black pepper powder to season Sesame oil or peanut oil 2 tbsps
For fried noodles: 1. Par-boiled noodles, drained and dried on a kitchen towel 3 cups 2. Sprinkle a tbsp of corn flour and mix m ix 43 | P a g e
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3. Coconut oil for deep frying
Methodology: 1. To parboil vegetables, boil a liter of water with 1/2 tsp salt. Add carrot, cabbage and beans to the boiling water and cook for 2-3 mins. Remove from heat, strain and pour cold water over the vegetables and strain again. Keep aside. 2. Heat oil in a large wok, once the oil is hot, add the onions and sauté on high for 2 mins. 3. Add the baby corn and capsicum and sauté for 5 mins. Add parboiled vegetables and sauté for another 3 mins. 4. Add soy sauce, vinegar, chili sauce, tomato sauce, black pepper, sugar and salt and mix. Add 2 cups of water and bring to a boil. Reduce flame and cook for 3-4 mins. 5. Add the corn flour along with water and go on stirring continuously till it thickens slightly and coats the vegetables. Remove from heat and keep aside. 6. To prepare fried noodles, heat oil for deep frying in a heavy bottomed vessel. Once hot, reduce flame to medium and place around 1½ 44 | P a g e
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cups of noodles (if the vessel is small, add only one cup) and cook till it turns golden brown. Remove onto absorbent paper and repeat with rest of the noodles. You can use the deep fryer. 7. To serve, place the fried noodles on a plate. Ladle the vegetables over the bed of fried noodles and top with fried egg as a bull’s eye. Topping with egg is purely optional. Serve warm.
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Baby Corn Manchurian
If you like Indo Chinese fusion cuisine, you will certainly like this appetizer recipe that is well loved by many us Indians I ndians world over. over. Like Gobi Manchurian Baby Corn Manchurian too is widely liked. 46 | P a g e
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Ingredients: Baby corn, each cut diagonally into two Maida/all-purpose flour Corn flour Rice flour (optional) Ginger-garlic-green chili paste Few tbsps water Salt to taste
15-16 1½ tbsps 1 tbsp 1 tsp 1 tsp
For sauce: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.
Spring onions, finely chopped Capsicum finely sliced Finely minced garlic Finely minced ginger Finely chopped green chilies Red chili pwd (preferably Kashmiri) Soya sauce Chili sauce Vinegar Tomato sauce Brown sugar (optional) Salt as required Sesame oil Finely chopped coriander leaves
¼ cup 1 ½ tbsp ½ tsp 1-2 ½ tsp 1 tsp 1 tsp 1½ tsps 2 tbsps ½ tsp 1 ½ tbsps 1 tbsp
Methodology: 1. In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chili paste and water 47 | P a g e
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to make a thick paste. Dip the washed and drained baby corns into the batter so that these are well coated. 2. Heat oil for deep frying in a heavy bottomed vessel. Gently slip each piece that is well coated with the batter into the hot oil. Reduce flame and deep fry till the baby corn is almost cooked. Increase the flame towards the end of the cooking process and fry the baby corn till it turns golden brown. Remove onto absorbent paper and keep aside. 3. Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chilies and ginger and stir fry on high for a few seconds. 4. Add the whites of spring onions and stir fry on high for 3-4 mins, constantly tossing them. Add the sliced bell peppers and stir fry for another 3 mins. They should retain their crunch. 5. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chili sauce and vinegar. vinegar. Combine well and cook for 2 mins. Add 3 tbsps of water and cook for 2 mins. 6. Add the deep fried baby corn and mix well. Toss on high flame for 1-2 mins. Turn off heat. 48 | P a g e
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Garnish with the chopped spring onion greens and coriander leaves. Serve these as appetizer.
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Idli Manchurian
Always there are left over idlies. What do you do with left over idlies? I have developed a few quick recipes for these left over idlies. These can be used to make Upma as a quick tiffin on a busy day, fries 50 | P a g e
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as a tea time snack and Manchurian as a starter to serve for any occasion. This unusual yet unique fusion food that takes an Indo Chinese cuisine is soft on the inside with a crisp exterior. Tossed in sauces and combined with bell peppers, the end result makes it hard to identify that the main ingredient is our humble Idli.
Ingredients: 1. 2. 3. 4. 5. 6.
Left over idlies cut each into 8-9 pieces 6-8 Maida/all-purpose flour 2 tbsps Corn-flour 1 tbsp Ginger-garlic-green chili paste 1 tsp Warm water a little less than ½ cup Salt to taste
For sauce: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Spring onions, finely chopped Bell Peppers finely sliced Finely minced garlic Finely minced ginger Finely chopped green chilies Red Kashmiri Mirch Soya sauce Chili sauce Vinegar Tomato sauce Brown sugar (optional)
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12. Salt as required 13. sesame oil 1½ tbsps 14. Finely chopped coriander leaves and finely chopped spring onion greens 1 tbsp
Methodology: 1. In a bowl, combine maida, corn-flour, salt, ginger-garlic-green chili paste and water to make a thick paste. Dip the idli pieces into the batter such that each piece is well wel l coated. 2. Heat oil for deep frying in a heavy bottomed vessel. slip each piece that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till it turns lightly brown. Increase the flame towards the end of the cooking process and fry till it turns golden brown. Remove onto absorbent paper and keep aside. 3. Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chilies and ginger and stir fry on high for a few seconds. 4. Add the whites of spring onions and stir fry on high for 3-4 mins, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mins. They should retain their crunch. 52 | P a g e
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5. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chili sauce and vinegar. vinegar. Combine well and cook for 2 mins. Add 4-5 tbsps of water if necessary and cook for 2 mins. 6. Add the deep fried idli pieces and mix well. Toss on high flame for 1-2 mins. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves. Serve these piping hot as appetizer or as side dish. The same recipe can be used to make boneless chicken bite size pieces this way – Manchurian Chicken Nuggets.
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Vegetable Hong Kong Style with Fried Noodles
A light vegetarian stir fry dish that is flavorful, colorful, substantial and healthy is indeed favorite of everyone. Serve the stir fried vegetables over a bed of fried noodles or steamed rice and enjoy the symphony of flavors and textures. 54 | P a g e
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Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19.
Onions each cut into 8 pieces 2 Carrot cut into thick pieces 1 French beans cut into 1″ pieces 8-10 Cabbage cut into big pieces 1 cup Baby corns cut diagonally into two 4-5 Bell peppers cut each into 8 pieces 2 Few florets of cauliflower or broccoli Dry red chilies tear into pieces 2-3 Crushed garlic flakes 4-5 Grated ginger ½ tsp Light soya sauce 1 tsp Chili sauce 1½ tsps Vinegar ¾ tbsp Brown sugar 1 tsp Corn flour mixed in 1 cup water 1½ tbsps Cashew nuts or walnuts 9-10 Salt to taste Pepper to season Sesame oil or peanut oil 2 tbsps
For fried noodles: 1. 2. 3. 4. 5. 6.
Cooked noodles Kashmiri chili pwd Tomato ketchup Light soy sauce Salt to taste Olive or coconut Oil
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3 cups ½ - ¾ tsp 1 tsp ½ tsp 1 tbsp
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Methodology: 1. To parboil vegetables, boil a liter of water with ½ tsp salt. Add broccoli, carrot, cabbage and beans to the boiling water and cook for 2-3 min. Remove from heat, strain and pour cold water over the vegetables and strain again. Keep aside. 2. Heat oil in a large wok and once the oil is hot, add the cashew nuts or walnuts and fry to a golden shade and remove and keep aside. 3. Add garlic or ginger and sauté for a few secs until raw flavor is gone, add red chilies and sauté for few secs. Add the onion and cook on high for a min. Add the parboiled vegetables, baby corn and capsicum and sauté for 5 mins. 4. Add soy sauce, vinegar, chili sauce, pepper, sugar and salt and combine well. Add the corn flour along with water and go on stirring continuously till it thickens slightly and coats the vegetables. Remove from heat and keep aside. 5. To prepare fried noodles, heat oil in a wok, add salt, chili pwd, soy sauce and tomato sauce and mix. Add boiled noodles and fry till the noodles are browned a bit. This may take approx. 2-3 mins. Remove from heat. 56 | P a g e
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To serve, place the vegetables in the center of the serving plate and surround with fried noodles. Garnish with fried cashew nuts. Serve warm.
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Chili Baby Corn
Cold or wet weather; hot or cold each season is suitable for this dish as appetizer. For any occasion I serve you a spicy Indo-Chinese appetizer, Chili Baby Corn. This dish can be served as a perfect antidote, adding a cheerful note to the day. Makes for a warm, well spiced appetizer. 58 | P a g e
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Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.
¼ kg Onions quartered 2 small Spring onion whites 6-7 tbsps Spring onion green 3-4 tbsps Chopped garlic 1 tbsp Chopped ginger 1 tbsp Soya sauce 2 tsp Vinegar 2 tsps Corn flour + 5 tbsps water 1 tbsp Brown sugar ½ tbsp Green bell pepper cut into thin slices 1 large Tomato sauce 1½ tbsps Green chili paste 1 tsp Salt to taste Coconut Oil 1 tsp Baby corn, cut into 1″ pieces
For Marinade: Marinate baby corn with below ingredients for 10 mins 1. 2. 3. 4.
Black pepper pwd Ginger-garlic paste Salt to taste Corn flour + few tbsps water
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large pinch ¼ tsp 1 tbsp
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1. Marinade the baby corns in the marinade made with all ingredients for 10-15 mins. Marinade need not be too thin. It is needed to quote all the corn pieces. 2. Heat 2 tbsps oil in a flat pan, place the thinly coated baby corn pieces next to one another and shallow fry till brown. Flip over and let it brown the other side. Remove and keep aside. 3. Heat a heavy bottomed vessel, pour the left over shallow fried oil if necessary add 1-2 tsps more oil, add the chopped ginger and garlic and sauté on high flame for about 30 secs. Add the chopped spring onion whites and quartered onions and sauté again for 2-3 mins. Add sliced bell peppers and stir fry on high flame for 3 mins. Add green chili paste, tomato paste, soy sauce, vinegar, sugar and combine. Add the sautéed baby corn and toss for a min on high flame. Add ¼ cup water and adjust salt if necessary. 4. Add the corn-flour water and mix on high flame, tossing the contents, for 3 mins. You will find that it becomes thick due to corn-flour. corn-flour.
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5. Add the chopped spring onion greens and mix well. Garnish with more spring onion greens. Serve hot as a starter or appetizer.
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Sesame Honey Chili Potatoes
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Honey Chili Potatoes is a very popular Indo-Chinese dish that owes it flavor to honey and fiery red chilies. Instead of the deep fried restaurant version I prefer the healthy homemade method where the potatoes are baked before being tossed in a sweet and hot sauce and sprinkled with toasted sesame seeds. It is very flavorful and looks appealing when served. Sesame Honey Chilli Potatoes Recipe
Ingredients: 1. 2. 3. 4. 5. 6.
Potatoes cut into wedge fries Crushed garlic Red chili pwd Tomato sauce Salt to taste Coconut Oil
3 2 cloves 1 tsp 2 tsps 1½ tbsps
For sauce: 1. 2. 3. 4. 5. 6. 7.
Tomato sauce 1 tbsp Red chili sauce 1 tsp Vinegar 2 tsps Crushed garlic 2 cloves Honey 1½ tbsps Chopped coriander coriander leaves & spring onion 1 tsp Coconut Oil ½ tbsp
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Methodology: 1. Combine potato fingers, oil, red chili pwd, tomato sauce, crushed garlic and salt and place in a zip lock bag ba g and shake well. 2. Grease a baking tray and spread the potato fingers on the tray and bake at 200 degrees C for 35-40 mins. You need to turn the potato fingers once during the baking process. 3. OR you can deep fry the potato fingers to a golden brown shade. If deep frying add a tbsp of corn flour instead of oil to the potatoes and then deep fry. Remove onto absorbent paper and keep aside. 4. Heat a heavy bottomed pot or wok add oil, add the crushed garlic and sauté on high flame for few secs. Add the red chili paste, tomato sauce and vinegar and combine. Add the baked potatoes and toss for a min on medium-high flame. Add the honey and toss the contents till well combined. Turn off heat. Adjust salt if required. 5. Sprinkle toasted sesame seeds and garnish with spring onion greens or coriander leaves and combine. Serve warm as a starter or appetizer. 64 | P a g e
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Vegetarian Hakka noodles
Vegetable Hakka Noodles is the all-time favorite Chinese snack. Lots of vegetables are tossed with boiled noodles and special Chinese flavors. Follow the simple steps and make the restaurant style Chinese Cuisine in your own house. This Chinese 65 | P a g e
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dish is everyone’s favorite and simply a delicious
recipe that can be cooked in just few minutes.
Ingredients: 1. Noodles (boiled) 2. white spring onions chopped 3. green spring onions chopped 4. carrot chopped 5. French beans chopped 6. Cabbage chopped 7. Cauliflower florets chopped 8. Cloves garlic chopped 9. Green chilies thinly chopped 10. White pepper powder 11. Soy sauce 12. Vinegar 13. Pinch of cumin seeds 14. Coconut oil 15. Salt to taste
2 cups 1 cup 1-1/2 cups 1 cup 1 cup 1 cup 1 cup 2 2 a pinch ½ tsp ¾ tsp 2 tbsp
Methodology: 1. Heat the oil in a wok and add cumin seeds. 2. Sauté for few seconds and add garlic and green chilies. 3. Sauté for few more seconds and add all the vegetables one by one except green spring onions. 66 | P a g e
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4. Stir the veggies with salt and pepper powder. 5. Constantly toss on medium high fire until vegetables tender. 6. After few minutes add boiled noodles. 7. Mix very gently and toss rapidly. 8. Finally stir the noodles with soy sauce, vinegar and green spring onions. 9. Cook only for few seconds and the restaurant style Chinese Hakka noodles are ready to serve.
Chef Tips: 1. If you are not able to toss the noodles, then mix them with the help of two spaghetti spoons, but be careful and do not make them soggy or sticky. 2. A proper way to boil the noodles is, boil them in sufficient amount of water by adding little bit of salt and oil, when they are ¾ th done, then pass through sieve, refresh with cold water and finally keep them in cold water until your start cooking. 67 | P a g e
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3. Carefully add the salt while making this dish, it’s because already little bit of salt is added
while boiling noodles. You may add vegetables of your choice and can make it spicy by adding more green chilies. Serve these hot accompanied with veg Manchurian garnished with cilantro and green spring onion.
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Chicken Hakka Noodles
Chicken Hakka Noodles is simply an amazing Chinese recipe made with chicken, noodles and vegetables. It is one of the most colorful Chinese dish, which itself is a complete meal. It is indeed is widely loved by meat lovers world over and occupies an important place in the menu cards of the restaurants serving Hakka cuisines. 69 | P a g e
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Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.
Boneless chicken (cut into halves) Chicken hakka noodles (store-bought) Carrot thinly chopped or shredded Green bell pepper chopped White spring onions chopped Green spring onions chopped Finely chopped Garlic 4-5 Green chilies slit Soy sauce Red chili sauce Vinegar Tomato sauce A pinch of white pepper powder Salt to taste Coconut Oil
1 cup 2 cups 1 cup 1 cup 1 cup 1 cup cloves 4 ½ tsp ½ tsp 1 tbsp 1 tbsp
2 tbsp
Methodology: 1. Clean the chicken thoroughly in normal running water and boil in sufficient amount of water for about 6-7 minutes until tender. tender. 2. Drain and keep aside.
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3. Boil the noodles in sufficient amount of water and drain off in a colander, refresh with cold water and keep aside. 4. Heat the oil in a big non-stick wok. 5. Add chopped garlic and green chilies. Sauté for few seconds. 6. Add chopped white onions, carrots and bell pepper. 7. Stir fry on medium high flame and keep tossing. 8. Add salt and a nd white pepper powder, powder, mix well. 9. Add boiled chicken, soy sauce, chili sauce, and tomato sauce. 10. Mix the chicken with the veggies and keep stirring for few minutes. 11. When the vegetables seems half done, then add boiled noodles. 12. Stir very well and finally add green spring onions. 13. Mix the noodles very well and coat properly with sauces, chicken and veggies. 71 | P a g e
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14. Serve piping hot.
Chef Tips: 1. You can add vegetables of your choice to make the dish more colorful. 2. You can adjust the spices as per your taste and preference.
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Szechwan Szechwan Fried rice
Szechwan Fried rice is an important staple hakka dish that compliments any vegetable, gravy, and noodles. This forms the part of main course meal. This is one of the recipes that I am sharing with you. It is made in variety of styles and each chef has his own signature recipe.
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Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.
Basmati rice Cabbage diced Bell peppers colored diced Spring onion Red chilies Garlic flakes Ginger piece Green Peas Diced carrot Soya sauce Tomato garlic sauce Pepper powder Coconut Oil Sesame oil
1 cup ¼ Cup ¼ Cup 1 bunch 6 4-5 ¼ inch ¼ cup ¼ cup 1 tbsp 1 tbsp ¼ tsp 3½ tbsp ½ tsp
Methodology: 1. Wash and soak rice for 10 minutes. Cook it with 12 to 15 cups of boiling water to which salt and little oil is added. Let it be cooked 95% only. 2. Drain water and allow to cool completely. You can let it remain under running water. 3. Dice all the vegetables into fine even sized cubes, cut spring onions into ½ inches i nches pieces.
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4. Grind together red chilies, garlic and ginger, Heat oil in a large frying pan and add ground herbs mixture and fry for 1 min 5. Stir in onions, carrot, bell pepper and cabbage. 6. When vegetable are boiled add salt, onion tops and pepper, Fry for a minute. 7. Mix other sauce and rice. Fry well in high flame for a few minutes and serve steaming hot garnished with cilantro and green spring onion. You can serve this accompanied with Manchurian vegetables and other dishes of your choice.
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Pineapple Fried Rice
Pineapple adds a sweet and tangy taste to any dish when combined. Pineapple fried rice is one such fusion recipe that tastes exotic. Here is the recipe to cook this dish in Hakka style.
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Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Pineapple chunks Vegetarian Vegetarian Chicken (diced) (diced ) Garlic (finally chopped) Raisins Cashew broken Curry powder Sugar Soy sauce Basmati Rice Coconut oil
1 cup ½ cup 1 tbsp ¼ cup ¼ cup 2 tsp 1 tsp 4 tbsp 3 cups 3 tbsp
Methodology: Cut the top of the pineapple about 1 inch from the core stem-leaves. Carefully remove the inside fruit and dice it, reserve the top as the lid and shell as serving container. container. Heat the oil in the wok on medium heat, add Vegetarian chicken diced and garlic. Then stir fry briefly. Add ½ cup dice pineapple and rest of the ingredients and mix thoroughly. Scoop into the empty pineapple shell and cover with the pineapple lid if you wish to use the pineapple shell as the container to serve the finished rice. 77 | P a g e
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Wrap the bottom of the pineapple with foil and set on the grill or the burner a couple minutes in order to make it fragrant. Serve with pineapple basket.
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T hai Fried Fried Rice
Though I have given a few recipes of Hakka and Schwann Fried Rice still I introduce another fried rice recipe. This is Thai Fried Rice. In a way I am introducing Thai Dishes as well. Thai cuisine is a fusion between Indian and Chinese Styles. In Thai cuisines we use a few of Indian Spices as Thai Blends along with few other things however we use the 79 | P a g e
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Chines style of Cooking on high heat. This Thai flavored Rice is for a change. It is easy to try at home as alternate dish.
Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.
Basmati rice 1½ cups Onion-sliced fine 1 big Garlic cloves-chopped fine 4 Ground paste of ( see methodology) Grated carrot 3 tbsp Bell Pepper sliced fine 1 small Chopped cabbage 3 tbsp Fresh green peas 2 tbsp Tomato sauce 3 tbsp Sugar 1½ tsp Coconut Oil 1 tbsp Ghee 1 tbsp Salt to taste Chopped coriander leaves 3 tbsp
Sambar Onion
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Sambar Onion: It is a variety of onion like white, red and baby onions. This variety is rich in taste and are renowned for their freshness and nutritious flavor. Besides, the sambar onions are widely used in various dishes. These are rich source of minerals and vitamin C. Also these are excellent source for fat reduction are free from cholesterol and sodium.
Methodology: 1. Make a paste of 10 sambar onions, 5 garlic cloves, 1 cm size ginger, 2 tbsp chopped coriander leaves and 2 tsp cumin seeds. 2. Roast rice in 1 tbsp ghee and pressure-cook upto 1 whistle with 3¼ cups water. 3. Heat oil and ghee, saute chopped garlic and sliced onions till done and add the ground paste, continue to sauté for 2 mins. 4. Add the vegetables, half of the coriander leaves, salt, sugar and 50ml water. Stir-cook for 1-2 mins. 5. Add the done basmati rice, 3 tbsp tomato sauce and the remaining coriander leaves. Mix the rice well till all blend evenly. evenly. 6. Serve this with any gravy and raita of your choice. 81 | P a g e
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Vegetarian Colorful Hakka Noodles
This is a simple yet another favorite dish of almost everyone more so the children. As variation I try to 82 | P a g e
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incorporate as many different varieties of vegetables as I can, in a day to day meal. This way you can make more interesting for finicky children. I also a lso love to add as many colors as possible. The colors not only add to the vibrancy of the dish but they also denote the type of nutrition that particular vegetable is rich in. So more the the colors, better it is for you. I also find that adding color helps the food go down way lot easier with finicky eaters. Sometimes, attractive presentation and appearance do act as a main catalyst. This dish has a crazy following among in India Hakka Noodles. The name brings back memories of street foods and fast food stalls all around New Delhi and Mumbai area. This is an Indo - Chinese creation. I do not have a specific choice of ingredients since I tend to add ingredients whatever I have in hand on that particular day. Each time I make it tends to taste a little different. On a regular basis I add pan fried Tofu Tofu or paneer to this dish to add protein.
Ingredients: 1. Hakka Noodles 200gms-7 Oz 1 pk 2. Spring onions, sliced diagonal, greens and whites separated 4 3. Purple cabbage, shredded 1 cup 4. Frozen beans ¼ cup 5. Thinly sliced bell peppers 1 cup 83 | P a g e
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Carrot, julienned Celery, Celery, thinly sliced Bean sprouts Garlic, finely minced Soy sauce Vinegar(optional) Chili sauce, as per taste Salt and pepper to taste
1 medium 1 medium ½-1 cup 1-2 1-2 tbsp 1 tsp 1-2 tbsp
Tips: Note: Try whatever vegetables you have on hand. Add Vinegar little by little depending on your taste buds. You can also add 1-2 tbsp Ketchup to the stir fry. If you want to create like the roadside stalls, add in more oil to the noodles in the middle of cooking.
Methodology: 1. Boil the noodles as per the instruction. Add salt, oil to the water.
package
2. When it is about 85-90% cooked, drain the noodles and toss it lightly with cold water. Drain it completely and set aside until ready to use. 3. Meanwhile heat a wide skillet. If you own a Wok, Wok, then it is best to use it for this.
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4. Heat about 1 tsp of oil until it smokes. Make sure you have all the vegetables ready by the side since it is all about quick cooking. Add the garlic followed by spring onion greens, bell peppers, cabbage, celery, carrots and beans. Toss on high flame for 2 minutes. Never leave the vegetables on their own since at this stage they can easily burn. You would want to keep tossing them. 5. When you find the vegetables softening slightly, add the noodles, soy sauce, vinegar, salt, pepper, pepper, chili sauce (and ketchup if using) , bean sprouts along with spring onion greens. 6. Give it a good toss and sauté for another minute or so.
Serve hot and immediately.
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Manchurian Cauliflower
Manchurian Cauliflower makes an excellent Hakka cuisine. Cut them into florets and used a portion to prepare Gobi Manchurian. Use this as appetizer or snack as it is very much loved by Indo Chinese fusion food connoisseurs. 86 | P a g e
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In fusion cooking there are no rules to follow. You will find assertive notes of spice and tang, a generous dose of garlic, green chili, and ginger and garnished with lots of spring onions and coriander leaves. In other words this dish is simply flavorful! It does take some time to prepare but it is worth the effort.
Ingredients: 1. 2. 3. 4. 5. 6. 7.
Cauliflower cut into florets 1 medium sized Maida/all-purpose flour 2 tbsps Corn flour 2 tbsps Rice flour (optional) ½ tbsp Ginger-garlic-green chili paste 1 tbsp Approx. a little less than ½ cup warm water Salt to taste
For sauce: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Spring onions, finely chopped Bell pepper finely sliced Finely minced garlic Finely sliced ginger Finely chopped green chilies Red chili pwd Kashmiri Soya sauce Chili sauce Vinegar Tomato sauce Brown sugar (optional)
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12. Salt to taste 13. Sesame oil 14. Finely chopped coriander leaves
1½ tbsps 1 tbsp
Methodology: 1. Cut cauliflower into florets and immerse in salted hot water for 10-12 mins and drain 2. In a bowl, combine maida, corn flour, rice flour, salt, ginger-garlic-green chili paste and water to make a thick paste. Dip the washed and drained florets into the batter so that each one is well coated. 3. Heat oil for deep frying in a heavy bottomed vessel. Slip each floret that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till the gobhi gob hi is almost cooked. Increase the flame towards the end of the cooking process and fry the gobhi till it turns golden brown. Remove onto absorbent paper and keep aside. 4. Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chilies and ginger and stir fry on high for a few seconds. 88 | P a g e
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5. Add the whites of spring onions and stir fry on high for 3-4 mins, constantly tossing them. Add the sliced bell peppers and stir fry for another 3 mins. They should retain their crunch. 6. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chili sauce and vinegar. vinegar. Combine well and cook for 2 mins. Add 3-4 tbsps of water and cook for another 2 mins. 7. Add the deep fried gobhi and mix well. Toss on high flame for 1-2 mins. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves. Serve hot as appetizer or side dish.
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Rice and Ve Vegetable getable Appetizer with Seeds
This is another innovative recipe in Indo-Chinese style. Many times we have certain dishes left over. The quantity in not enough. In such situation you 90 | P a g e
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can create fusion recipes. This is one such recipe that is excellent as appetizer. I decided to use the left over rice and veggies to prepare an Indo Chinese appetizer. Very easy and quick to bring together and make a great evening snack when your kids come home hungry after play or for any occasion.
Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.
Rice cooked 1 cup Spring onion whites, finely chopped 3 Diced vegetables carrot, beans, capsicum1 cup Green chili finely chopped 1-2 Garlic cloves, crushed 3 Coriander leaves, chopped 1½ tbsps Soy sauce 1 tsp Black pepper pwd to taste Corn flour 2½ -3 tbsps Honey 2 tbsps Sesame seeds for coating Salt to taste Coconut oil for deep frying Coconut oil ½ tbsp
For flour batter: 1. Flour - maida 2. Pinch of salt 3. Water to make thin batter
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2 tbsp
Hakka Cuisines
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Indo-Chinese
Methodology: 1. Heat oil in a wok add spring onion whites, crushed garlic and green chilies and sauté for 3
mins. Add the chopped vegetables and continue to sauté for 5 mins. Add salt, pepper pwd and soy sauce and mix. Turn off heat and cool. 2. Mix cooked rice, chopped coriander leaves and the cooked vegetables. Add corn flour and honey and mix. Make small lemon sized balls and refrigerate for 15 mins. 92 | P a g e
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Indo-Chinese
3. In a small bowl, make a thin batter of flour, water and salt. Dip each ball into the flour mixture and roll in the sesame seeds and keep aside. 4. Heat oil for deep frying in a heavy bottomed pot. Once it piping hot, reduce flame and place the balls into the hot oil and deep fry on medium flame to high flame till they turn golden brown. Remove onto absorbent paper and then place them on a baking sheet and place in warm oven till you serve them. This will ensure they are crisp and fresher tasting. Serve hot with tomato sauce.
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Indo-Chinese
Hakka Cuisines is fusion of Indo-Chinese cuisine. Through these set of recipes I introduce to the exiting world of Hakka cuisine as these are adopted as Indo-Chinese Cuisine and is loved world w orld over. over. My interest is basically in presenting wonderful and tasty recipes. Hakka cuisine is one such effort. And soon I will introduce to the wonder world of Mexican and Thai Cuisines. Food is consciousness. Food nourishes your consciousness. Food helps you to grow physically, mentally, and spiritually. Food creates your body, thoughts, emotions, and understanding. A balanced food brings inner harmony. And when you are harmonized within there is beauty and then this inner beauty manifests through your life in myriad ways as thoughts, understanding, intelligence, and love. When you are unconscious in your choice of food that you consume you are going to attract many diseases. It is your choice to select right food to maintain a healthy life style. How long can you go on neglecting it? Whatever style of cuisines you choose to cook for any occasion be conscious in your choice and always cook your food meditatively and lovingly. Only then the food will become consciousness.
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