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Taoshobuddha
Hakka Cusine Indo-Chinese
Hakka Cuisines – Indo-Chinese
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Hakka Cuisine – Indo-Chinese © 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 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?
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Hakka Cuisines – Indo-Chinese
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I –
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 Preface 9
2 History of Hakka 11
3 Hakka - the Indo-Chinese Cuisine 17
4 Hoisin Sauce 19
5 Szechwan Sauce 21
6 Cooking Styles 25
7 Sweet Corn Vegetable Soup 33
8 Vegetables Manchurian 36
9 American Chop Suey - Vegetarian 41
10 Baby Corn Manchurian 45
11 Idli Manchurian 48
12 Vegetables Hong Kong Style with Fried Noodles 53
13 Chili Baby Corn 57
14 Sesame Honey Chili Potato 61
15 Vegetarian Hakka Noodles 64
16 Chicken Hakka Noodles 68
17 Szechwan Fried Rice 72
18 Pineapple Fried Rice 75
19 Thai Fried Rice 78
20 Vegetarian Colorful Hakka Noodles 81
21 Manchurian Cauliflower 85
22 Rice and Vegetables Appetizer with Sesame Seeds 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.
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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
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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
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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.
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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
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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 —
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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 always spicy. The only spice that
is used in Hakka is ginger garlic minced and paste. Excess of these sometimes make the dish spicy.
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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
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.
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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. Soy sauce 4 tablespoons
2. Peanut butter 2 tablespoons
3. Molasses or honey 1 tablespoon 4. Seasoned rice vinegar 2 teaspoons
5. Garlic finely minced 1 clove 6. Sesame seed oil 2 teaspoons
7. Chinese hot sauce 1 teaspoon 8. Black pepper 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. 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
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taste to various dishes like Chinese rice, noodles,
soups and large number of other dishes.
Ingredients:
1. Garlic paste of 8-10 cloves 2. Ginger paste of 1 inch
3. A pinch of cumin seeds
4. Dried Kashmiri red chili paste ½ tsp 5. Red chili sauce (store bought) 1 tsp
6. Vinegar 1 tsp 7. Sugar or plum or sweet-sour sauce 2 tsp
8. Tomatoes dices 1 cup 9. Vegetable oil 2 tsp
10. Salt to taste 11. 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 gets cooked properly. 7. Add water to make a thick sauce consistency.
If need arises use corn starch to thicken the
sauce
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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
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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
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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 stir-fry 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
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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
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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.
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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.
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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
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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. Sweet Corn, cream style 1 tin 2. Sweet corn kernels boiled ½ cup
3. Vegetable stock or water 5 cups 4. French beans finely chopped 8
5. Cabbage finely chopped ½ cup 6. Carrot finely chopped 1
7. Corn flour 2½ tbsps 8. Sugar ¾ tbsp
9. Salt to taste
10. White pepper powder as required 11. 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.
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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.
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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
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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.
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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. Spring onions, finely chopped ¼ cup 2. Finely minced garlic 1½ tbsps
3. Finely minced ginger ½ tbsp 4. Chopped green chilies 2 finely
5. Red chili powder Kashmiri ½ tsp
6. Soya sauce 2 tsps 7. Chili sauce ½ tbsp
8. Vinegar 2 tsps 9. Tomato sauce 2 tbsps
10. Brown sugar 1 tsp 11. Salt as required
12. Sesame oil 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
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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 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.
3. Add the corn-flour water slowly and keep
stirring till it takes a thick gravy like
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.
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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 are loved world over. On many a special occasion it is Indian Chinese fusion food for
starters and Sweet Corn Chicken Soup is a must.
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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. Onions each cut into 8 pieces 2 2. Carrot cut into thick pieces 1
3. French beans cut into 1″ pieces 8-10 4. Cabbage cut into big pieces 1 cup
5. Baby corns cut diagonally into two to three pieces 4-5
6. Green bell peppers, cut each into 8 pieces 2 7. Light soya sauce 1 tsp
8. Chili sauce 1½ tsps 9. Vinegar ¾ tbsp
10. Tomato sauce 1½ tbsps 11. Brown sugar 1 tsp
12. Corn-flour combined in 1 cup water 1 tsp 13. Salt to taste
14. Black pepper powder to season
15. 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
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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
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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 world over. Like Gobi Manchurian
Baby Corn Manchurian too is widely liked.
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Ingredients: Baby corn, each cut diagonally into two 15-16 Maida/all-purpose flour 1½ tbsps
Corn flour 1 tbsp Rice flour (optional) 1 tsp
Ginger-garlic-green chili paste 1 tsp Few tbsps water
Salt to taste
For sauce:
1. Spring onions, finely chopped ¼ cup 2. Capsicum finely sliced 1
3. Finely minced garlic ½ tbsp
4. Finely minced ginger ½ tsp 5. Finely chopped green chilies 1-2
6. Red chili pwd (preferably Kashmiri) ½ tsp 7. Soya sauce 1 tsp
8. Chili sauce 1 tsp 9. Vinegar 1½ tsps
10. Tomato sauce 2 tbsps 11. Brown sugar (optional) ½ tsp
12. Salt as required 13. Sesame oil 1 ½ tbsps
14. Finely chopped coriander leaves 1 tbsp
Methodology:
1. In a bowl, combine maida, cornflour, rice flour,
salt, ginger-garlic-green chili paste and water
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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. 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.
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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
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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. Left over idlies cut each into 8-9 pieces 6-8
2. Maida/all-purpose flour 2 tbsps 3. Corn-flour 1 tbsp
4. Ginger-garlic-green chili paste 1 tsp 5. Warm water a little less than ½ cup
6. Salt to taste
For sauce:
1. Spring onions, finely chopped ¼ cup 2. Bell Peppers finely sliced ½ cup
3. Finely minced garlic 1 tbsp
4. Finely minced ginger ¼ tsp 5. Finely chopped green chilies 1-2
6. Red Kashmiri Mirch ¼ tsp 7. Soya sauce ½ tsp
8. Chili sauce ¼ tbsp 9. Vinegar 1 tsp
10. Tomato sauce 1½ tbsps 11. Brown sugar (optional) ½ tsp
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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 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.
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5. Reduce to medium heat and add the brown
sugar, soya sauce, tomato ketchup, chili sauce and 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.
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Ingredients:
1. Onions each cut into 8 pieces 2 2. Carrot cut into thick pieces 1
3. French beans cut into 1″ pieces 8-10 4. Cabbage cut into big pieces 1 cup
5. Baby corns cut diagonally into two 4-5
6. Bell peppers cut each into 8 pieces 2 7. Few florets of cauliflower or broccoli
8. Dry red chilies tear into pieces 2-3 9. Crushed garlic flakes 4-5
10. Grated ginger ½ tsp 11. Light soya sauce 1 tsp
12. Chili sauce 1½ tsps 13. Vinegar ¾ tbsp
14. Brown sugar 1 tsp 15. Corn flour mixed in 1 cup water 1½ tbsps
16. Cashew nuts or walnuts 9-10 17. Salt to taste
18. Pepper to season 19. Sesame oil or peanut oil 2 tbsps
For fried noodles:
1. Cooked noodles 3 cups 2. Kashmiri chili pwd ½ - ¾ tsp
3. Tomato ketchup 1 tsp 4. Light soy sauce ½ tsp
5. Salt to taste 6. Olive or coconut Oil 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.
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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.
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Ingredients:
1. Baby corn, cut into 1″ pieces ¼ kg
2. Onions quartered 2 small 3. Spring onion whites 6-7 tbsps
4. Spring onion green 3-4 tbsps 5. Chopped garlic 1 tbsp
6. Chopped ginger 1 tbsp
7. Soya sauce 2 tsp 8. Vinegar 2 tsps
9. Corn flour + 5 tbsps water 1 tbsp 10. Brown sugar ½ tbsp
11. Green bell pepper cut into thin slices 1 large 12. Tomato sauce 1½ tbsps
13. Green chili paste 1 tsp 14. Salt to taste
15. Coconut Oil 1 tsp
For Marinade:
Marinate baby corn with below ingredients for 10 mins
1. Black pepper pwd large pinch 2. Ginger-garlic paste ¼ tsp
3. Salt to taste 4. Corn flour + few tbsps water 1 tbsp
Methodology:
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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.
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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. Potatoes cut into wedge fries 3
2. Crushed garlic 2 cloves 3. Red chili pwd 1 tsp
4. Tomato sauce 2 tsps
5. Salt to taste 6. Coconut Oil 1½ tbsps
For sauce:
1. Tomato sauce 1 tbsp
2. Red chili sauce 1 tsp 3. Vinegar 2 tsps
4. Crushed garlic 2 cloves 5. Honey 1½ tbsps
6. Chopped coriander leaves & spring onion 1 tsp 7. 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 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.
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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
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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 cups
2. white spring onions chopped 1 cup 3. green spring onions chopped 1-1/2 cups
4. carrot chopped 1 cup 5. French beans chopped 1 cup
6. Cabbage chopped 1 cup 7. Cauliflower florets chopped 1 cup
8. Cloves garlic chopped 2 9. Green chilies thinly chopped 2
10. White pepper powder a pinch
11. Soy sauce ½ tsp 12. Vinegar ¾ tsp
13. Pinch of cumin seeds 14. Coconut oil 2 tbsp
15. Salt to taste
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.
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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 ¾th done, then
pass through sieve, refresh with cold water and finally keep them in cold water until your start
cooking.
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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.
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Ingredients:
1. Boneless chicken (cut into halves) 1 cup
2. Chicken hakka noodles (store-bought) 2 cups
3. Carrot thinly chopped or shredded 1 cup
4. Green bell pepper chopped 1 cup
5. White spring onions chopped 1 cup
6. Green spring onions chopped 1 cup
7. Finely chopped Garlic 4-5 cloves
8. Green chilies slit 4
9. Soy sauce ½ tsp
10. Red chili sauce ½ tsp
11. Vinegar 1 tbsp
12. Tomato sauce 1 tbsp
13. A pinch of white pepper powder
14. Salt to taste
15. Coconut Oil 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.
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 white pepper 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.
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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 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. Basmati rice 1 cup
2. Cabbage diced ¼ Cup 3. Bell peppers colored diced ¼ Cup
4. Spring onion 1 bunch 5. Red chilies 6
6. Garlic flakes 4-5
7. Ginger piece ¼ inch 8. Green Peas ¼ cup
9. Diced carrot ¼ cup 10. Soya sauce 1 tbsp
11. Tomato garlic sauce 1 tbsp 12. Pepper powder ¼ tsp
13. Coconut Oil 3½ tbsp 14. Sesame oil 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 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. Pineapple chunks 1 cup
2. Vegetarian Chicken (diced) ½ cup 3. Garlic (finally chopped) 1 tbsp
4. Raisins ¼ cup 5. Cashew broken ¼ cup
6. Curry powder 2 tsp
7. Sugar 1 tsp 8. Soy sauce 4 tbsp
9. Basmati Rice 3 cups 10. Coconut oil 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.
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.
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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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Thai 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
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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. Basmati rice 1½ cups 2. Onion-sliced fine 1 big
3. Garlic cloves-chopped fine 4 4. Ground paste of ( see methodology)
5. Grated carrot 3 tbsp 6. Bell Pepper sliced fine 1 small
7. Chopped cabbage 3 tbsp 8. Fresh green peas 2 tbsp
9. Tomato sauce 3 tbsp
10. Sugar 1½ tsp 11. Coconut Oil 1 tbsp
12. Ghee 1 tbsp 13. Salt to taste
14. 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.
6. Serve this with any gravy and raita of your choice.
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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
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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 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 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 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
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6. Carrot, julienned 1 medium
7. Celery, thinly sliced 1 medium 8. Bean sprouts ½-1 cup
9. Garlic, finely minced 1-2 10. Soy sauce 1-2 tbsp
11. Vinegar(optional) 1 tsp 12. Chili sauce, as per taste 1-2 tbsp
13. Salt and pepper to taste
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 package
instruction. Add salt, oil to the water.
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, 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, 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.
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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. Cauliflower cut into florets 1 medium sized
2. Maida/all-purpose flour 2 tbsps 3. Corn flour 2 tbsps
4. Rice flour (optional) ½ tbsp
5. Ginger-garlic-green chili paste 1 tbsp 6. Approx. a little less than ½ cup warm water
7. Salt to taste
For sauce:
1. Spring onions, finely chopped ¼ cup 2. Bell pepper finely sliced 1tbs
3. Finely minced garlic 1½ tbsps 4. Finely sliced ginger ½ tbsp
5. Finely chopped green chilies 2 6. Red chili pwd Kashmiri 1 tsp
7. Soya sauce 2 tsps 8. Chili sauce 1 tbsp
9. Vinegar 2tsp
10. Tomato sauce 3 tbsps
11. Brown sugar (optional) ½ tsp
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12. Salt to taste
13. Sesame oil 1½ tbsps 14. Finely chopped coriander leaves 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
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.
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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. 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 Vegetable 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
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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. Rice cooked 1 cup
2. Spring onion whites, finely chopped 3 3. Diced vegetables carrot, beans, capsicum1 cup
4. Green chili finely chopped 1-2 5. Garlic cloves, crushed 3
6. Coriander leaves, chopped 1½ tbsps 7. Soy sauce 1 tsp
8. Black pepper pwd to taste
9. Corn flour 2½ -3 tbsps 10. Honey 2 tbsps
11. Sesame seeds for coating 12. Salt to taste
13. Coconut oil for deep frying 14. Coconut oil ½ tbsp
For flour batter:
1. Flour - maida 2 tbsp
2. Pinch of salt 3. Water to make thin batter
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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.
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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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Hakka Cusine-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 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.