Taste of China
Chinese food fest being held at Gateway Hotel Taj, Kozhikode features the best of traditional Chinese dishes.
Chinese food fest being held at Gateway Hotel Taj, Kozhikode features the best of traditional Chinese dishes. Chef Manu of Taj, shares a few authentic Chinese recipes.
Wok tossed veggies in honey and black bean glaze
4 Portions
Ingredients
- Carrot - 40 gm
- Beans - 30 gm
- Cauliflower- 30 gm
- Bokchoy- 30 gm
- Chinese Cabbage- 30 gm
- Mushroom- 25 gm
- Broccoli- 25 gm
- Water Chestnut- 20 gm
- Garlic- 8 gm
- Ginger- 8 gm
- Black bean paste- 25 gm
- Soya sauce- 10 ml
- Honey - 15 ml
- Black pepper- 8 gm
- Lime- 1 no
- Vegetable stock- 300 ml
- Oil- 25 ml
- Salt- to taste
Method:-
- Cut all the vegetables into cubes.
- Heat a wok put a little oil, then add chopped garlic and ginger, sauté for few minutes
- Then add all the cut vegetables and water Chestnut, add vegetable stock
- Cook the vegetables till tender
- Add black bean sauce, soya sauce, honey, crushed black pepper, lime juice and salt
- Mix well and reduce the remaining stock over the high heat
- Serve hot
Seafood rice in Oyster sauce
4 Portions
Ingredients
- Fish - 100 gm
- Squid - 80 gm
- Prawn - 80 gm
- Crab meat- 60 gm
- Bokchoy- 50 gm
- Chinese Cabbage- 50 gm
- Broccoli- 60 gm
- Carrot- 40 gm
- Mushroom- 50 gm
- Garlic- 10 gm
- Celery-15 gm
- Spring Onion- 15 gm
- Soya Sauce- 10 ml
- Oyster Sauce- 30 ml
- Chilly Paste- 15 gm
- Vinegar- 10 ml
- Oil- 30 gm
- Salt- to taste
For Rice
- Boiled Basmati- 400 gm
- Egg- 4 no's
- Salt- to taste
- Oil- 40 ml
- Spring Onion- 30 gm
Method:-
- Cut the fish ,squid ,and prawns into cubes
- Slice all the vegetables
- Prepare the Egg fried rice with the given ingredients.
- Then arrange the rice in four portion bowls
- Heat a wok, pour little oil and sauté chopped garlic and celery
- Then add all the seafood, vegetables and salt, cook over high flame with little stock
- Then add chilly paste, soya sauce, oyster sauce and some more stock
- Cook for 5 minutes, add the corn flour mixture ,mix well
- Finish with vinegar and chopped spring onion
- Pour the seafood mixture on the rice and garnish with spring onion
- Serve hot .
Cantonese Chicken Soup
4 Portions
Ingredients
- Boneless Chicken Shredded - 100gm
- Cabbage (shredded) - 50gm
- Carrot (shredded) - 50 gm
- Celery (shredded) - 30 gm
- Spring onion (shredded) -30 gm
- Chicken stock - 800 ml
- Corn flour - 2 gm
- Soya sauce -5 ml
- Chilli Sauce - 5 ml
- Vinegar - 5 ml
- Water - to dissolve the corn flour
- Salt - to taste
Method:-
- Put the stock in a sauce pan and boil it
- Add chicken pieces ,cook till tender , remove the scum when it's come on top of stock
- Add all the vegetables, soya sauce, chilli sauce and salt
- Add the corn flour mixture in the soup and mix well
- Finish with vinegar and serve hot
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