Chinese

Veg Dim Sum

Posted on December 20, 2010. Filed under: Chinese | Tags: , |

INGREDIENTS

I Carrots (shredded):100 gms I Snow peas: 100 gms I Celery (chopped): 50 gms I Water chestnut (chopped): 80 gms I Bamboo shoot (chopped): 20 gms I Shitake mushrooms (chopped): 50 gms I Soy sauce: 2 tbs I Oil: 2 tsp I Sugar: 1 tsp I Salt:1½ tsp I Sesame oil: 1 tsp I Pepper to taste I Dim Sum wrapper: 12 nos I Tapioca flour: 2 tbs.
METHOD
I Blanch all the vegetables briefly in a large pot of boiling water and set aside. I Now heat oil in wok and saute chopped celery and add soy sauce and seasoning, add tapioca flour and simmer till thick. I Put the blanched vegetables in a food processor and blend briefly, add the sauce and blend until thoroughly mixed. I Chill the Dim Sum stuffing in a refrigerator for about two hours. I Take a wrapper and place the filling in centre and fold in desired shape. I Steam the dimsum for 12 mts and steam in batches, don’t overcrowd the Dim Sum while steaming. The Dim Sum should be spaced far enough. They shouldn’t touch each other. I Serve hot with dipping sauce.

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Noodles with peanut sauce salad

Posted on December 20, 2010. Filed under: Chinese | Tags: , |

INGREDIENTS

l Cooked spaghetti: 1/2 lb / 225g l Peanut butter: 1/2 cup l Water: 1/2 cup l Soy sauce: 4 tsp l Peeled ginger root : 1 tbsp l Brown rice syrup: 2 tsp l Brown rice vinegar: 2 tsp l Chili powder: 1tsp l Dash of cayenne l Chopped onion: 1/4 cup l Raisins
METHOD
l Cook the spaghetti according to the instructions on the packet. l Meanwhile, place the peanut butter and water in a large bowl and whisk until smooth. Add the soy sauce, ginger root, rice syrup, rice vinegar, chili powder and cayenne pepper and whisk. l When the spaghetti is done, rinse it with cold water and drain. Add the spaghetti and onions to the peanut sauce and toss well until the spaghetti is coated with the sauce. Refrigerate for several hours or overnight. l Before serving, toss the spaghetti again. Divide among four plates and sprinkle raisins over each serving.

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Stir fried cabbage with schezuan peppers

Posted on May 13, 2009. Filed under: Chinese | Tags: , |

Schezuan peppercorns are known as Tirphal in Marathi and can be found at local baniya shops. It is used extensively in Goan cooking and along the Southern coast.
They are also used in Chinese cooking and in this dish, they add more flavour to cabbage which is otherwise a bland vegetable.

Preparation Time : 10 mins.
Cooking Time : 15 mins.

Serves 4.

Ingredients
3 cups cabbage, cut into 12 mm. (½”) cubes
2 teaspoons Schezuan peppercorns (tirphal)
2 teaspoons ginger, chopped
2 dry red chillies, broken into pieces
3 tablespoons Schezuan sauce for cooking
1 tablespoon white wine
¼ teaspoon sugar
2 teaspoons cornflour mixed with ½ cup water
1 tablespoon oil
salt to taste
Method
1. Heat the oil in a wok or a frying pan, add the Schezuan peppercorns, ginger and dry red chillies and stir fry for a few seconds.
2. Add the cabbage and 1¾ cups of water and allow it to cook till the cabbage is tender and the water evaporates.
3. Add the wine and cook on a high flame for a few seconds.
4. Add the Schezuan sauce, sugar and salt and allow it to come to a boil.
5. Add the cornflour paste and cook till the sauce thickens.
6. Serve immediately.
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Vegetables in spicy garlic sauce

Posted on May 13, 2009. Filed under: Chinese | Tags: , , |

A simple yet satisfying dish of vegetables tossed in a spicy garlic flavoured tomato sauce. Feel free to use any combination of vegetables you like.

Preparation Time : 10 mins.
Cooking Time : 10 mins.

Serves 4.

Ingredients
1 cup broccoli / cauliflower florets (parboiled)
½ cup capsicum, cut into traingles
½ cup baby corn, sliced (parboiled)
¼ cup carrots, sliced (parboiled)
½ cup asparagus, cut into 50 mm. (2″) pieces (parboiled)
2 teaspoons ginger, finely chopped
1 tablespoon garlic, finely chopped
1 teaspoon green chillies, finely chopped
a pinch Ajinomoto powder (optional)

1 cup Schezuan sauce for cooking

2 tablespoons tomato ketchup
a pinch sugar (optional)
2 tablespoons oil
salt to taste
Method
1. Heat the oil in a wok or frying pan on a high flame. Add the ginger, garlic and green chillies and stir fry over a high flame for a few seconds.
2. Add the vegetables and Ajinomoto and sauté for a few minutes.
3. Add the Schezuan sauce for cooking, tomato ketchup, 1/2 cup of water, sugar and salt and bring the sauce to a boil.
4. Serve hot.

SCHEZUAN SAUCE FOR COOKING (CHINESE)


This fiery sauce in one of my favourites. It is a delicate blend of fiery spices and condiments without which I am sure your Chinese cooking will be incomplete.

Preparation Time : 10 mins.
Cooking Time : 5 mins.

Makes 1 cup.

For the paste
20 dry red chillies
¼ cup garlic, chopped
Other ingredients
1 tablespoon garlic, finely chopped
1 teaspoon green chillies, finely chopped
½ tablespoon ginger, grated
2 tablespoons onions, finely chopped
1 teaspoon celery, finely chopped
1 cup clear vegetable stock, page…
1 tablespoon cornflour mixed with 2 tablespoons water
1 tablespoon white vinegar
2 teaspoons sugar
a pinch Ajinomoto powder (optional)
3 tablespoons oil
salt to taste
For the paste
1. Boil 1 cup of water.
2. Add the dry red chillies and garlic and simmer for 8 to 10 minutes. Cool.
3. Drain out the water. Grind into a smooth paste in a liquidiser using a little water.
How to proceed
1. Heat the oil in a wok or frying pan and sauté the garlic, green chillies, ginger, onions and celery for 1 minute.
2. Add the paste and sauté again for 1 minute.
3. Add the stock and mix well. Add the cornflour mixture, vinegar, sugar, Ajinomoto and salt. Bring to a boil and keep aside.
4. Use as required.
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