Craving some Chinese?
Print this articleReduce font sizeIncrease font size.If yes, these diverse recipes are sure to perk up a jaded palateKONJEE CRISPY THREE TREASURE MUSHROOMIngredients Diced veg (Button mushroom, fungus mushroom, shitake mushroom): 80gm Cornflour: 20gm Ginger: 5gm Garlic: 10gm Onion: 20gm Celery: 2gm Refined oil: 70ml Chilli paste: 25gm Ketchup: 25gm Hoisin sauce: 10ml Vinegar: 3ml Wine: 2 ml Spring onion: 5gm Salt: 3gmMethod Prepare a batter using cornflour, salt and water. Coat the mushrooms in the batter and shallow-fry them. Chop ginger, celery and onion and add them in a wok. Put chilli paste, ketchup, ½ tablespoon of hoisin sauce and toss them together. Add the pre-fried mushroom and sauté in the amalgamation of the sauces. Add vinegar and wine on top. Garnish with spring onion.Crispy Fried Honey Wonton (Veg)Ingredients Boiled, chopped veggies (cabbage, carrot, paneer, coriander leaf): 100 gm Dark soya sauce: 2 gm Butter: 3 gm Ginger: 2 gm Honey: 25 ml Flour: 30 gmMadness & mayhemon Sarjapur Road Kanakapura Road a new favourite Nelamangala inching closer to Bengaluru Slow motion, in fast Bengaluru Tumakuru does eat right Capgemini to hire over 60,000 employees...Capgemini to hire over 60,000 employees in India in 2022 From OpinionPOLLHave you taken your vaccine shot?YesNoNot eligible
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Method Boil the chopped vegetables in a separate pan. Add few pinches of pepper to the broth to create a spicy streak and mix properly. Meanwhile, prepare the soft wonton wrappings using flour. Meanwhile sauté the veggies in honey, lemon, butter and dark soya. Stuff the wonton wrappers with the sautéed veggies. Fry it at low to medium flame till light brown. Drain out the oil and soak it on a tissue paper. Garnish 8 pieces of crispy fried wonton and garnish it with sesame seeds.SCHEZWAN ORANGE ROASTED PORKIngredients Diced veg (1 piece each Red/Yellow/Green Capsicum) Shitake Mushroom Sliced Orange: (2 Pcs) Pork: 500 gms Garlic, chopped: 1tsp Ginger, chopped: 1 – 2tsp Celery.
Champagne Tomato ketchup: 1 tsp Orange Squash: 1 tsp Salt: to taste Pepper: to taste Chilli paste: 1tsp Sugar: to taste Vinegar: 1 & ½ tbspSchezwan pepper: For garnishingSpring Onion: For garnishing Refined oil/butter: 3 – 4 tbspMethod Cut pork into ½-inch (1-cm) dice. Place in bowl. Combine marinade ingredients and stir with pork. Heat 2 tbsp oil in wok on high flame. Drain pork and add to wok. Stir fry until just pink inside, about three minutes. Remove from wok and reserve. Clean wok. Preheat the wok and blanch all the diced vegetables. Once done, keep the veggies aside. Now, heat refined oil/ butter in a wok. Add some chopped ginger, garlic, celery, sauté them with champagne. Add some tomato ketchup along with some chilli paste, and orange squash. Stir these ingredients till a thick consistency appear and add the pork. Now add the salt, pepper, sugar & vinegar as per taste. Add Schezwan pepper for flavour. Garnish with spring onion and serve.GOLDEN FRIED FISHIngredients Salt: 2gm Beckti fish: 195 gm Refined oil: 75 ml Broth powder: 10 gm Sweet chilli sauce: 50ml Potato starch: 75gm Maida: 25gm White pepper: 1gm.
MethodTake a thoroughly cleaned beckti and slice them in required amount of thickness. Meanwhile prepare a batter using some salt, broth powder, sweet chilli sauce, potato starch, maida and white pepper. Dip each slice into the batter and make sure that a thick coating envelops the fish. Then, in a pan, heat up some refined oil and pour in the sliced. Wait for the slices to appear with a crispy, light brown colour. Once ready, strain out the slices, place them on a tissue for the oil to drip off. Serve.By Chef Ram Bahadur Budhathoki, Head Chef, Chowman Chain of Restaurants GALLERIES View more photosMost PopularPick your favorite and click vote
