September 2, 2009 at 11:57 am (Chinese)
Tags: chinese corn soup, chinese sweet corn soup, Corn soup, sweet corn chinese soup, sweet corn soup, sweet corn vegetable soup, vegetable sweet corn soup
Vegetable Corn Soup Recipe
Preparation time: 10 mins
Cooking time: 10-15 mins
Serves:3 people
Ingredients:
white corn-1
water or vegetable stock-4 cups
cornflour-3 tbsp
sugar- 3 tsp
salt-1 tsp
white pepper powder-1/2 tsp
green chillies, finely chopped-1 tsp
oil-1 tbsp
french beans, carrot, cabbage, grated or finely chopped- 1 cup
Method:
1. First boil the white corn. To boil the corn, take white corn and cut into 2 pieces. Put the corn pieces in cooker box and put 4 cups of water. Boil the corn for 2 whistles on medium to high flame. After the corn gets boiled, remove the water and grate the corn.
2. We can also directly use the tinned sweet corn in place of the white corn. Just add 4 tbsp of tinned sweet corn in place of grated corn.
3. Take 1 cup of water or vegetable stock and add 3 tbsp of cornflour and mix it properly and keep aside.
4.Heat oil in pan on medium to high flame. Add green chillies and saute it. Now add remaining 3 cups of water or vegetable stock, grated corn, salt, sugar, white pepper powder and boil it for 3-4 minutes.
5. After the mixture starts boiling, slowly add the diluted cornflour till the soup becomes thick and keep on stirring continuously on high flame. Once the soup starts boiling, lower the gas flame on little bit and again boil the soup for 3-4 minutes.
6. At the time of serving, if needed then boil the soup once .Take the soup in a soup bowl and add 1 tbsp of chopped vegetables on top and mix them properly. The vegetables will get cooked in the steam itself and will also give crunchy taste to the vegetables.
Serve immediately.
Tips:
1. I have tried this soup with the same method and if done with this method it will taste as outside corn soup.
2.Chinese cooking is always on high flame and by stirring the ingredients continuously because you don’t have to cook the ingredients too much in chinese cooking as it will change the taste of the dish. Cooking on high flame for less time always gives perfect chinese taste.
3. Normally in any chinese dish we have a standard measurement for cornflour, that is for 1 cup of water we take 1 tbsp of cornflour. But for soup , it is recommended as 3tbsp cornflour for 1 cup of water or vegetable stock.
4. The proper method to cook cornflour is that when you add diluted cornflour in any dish, let it boil on medium to high flame stirring continuously. Once it boils, again boil it for 3-4 mins because cornflour gets cooked only after you boil it 2-3 times. this way your dish wont develop a sticky layer on top once it cools down.
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September 2, 2009 at 11:19 am (Chinese)
Tags: chinese hakka noodles, chinese noodles, veg chinese noodles, veg hakka noodles, veg noodles
Hakka Noodles recipe
Preparation time: 10 mins
Cooking time:15-20 mins
Serves: 4 people
Ingredients:
hakka noodles-1 packet
maggi magic cubes (optional)-1 cube
spring onions, chopped-1 cup
celery, chopped-1/2 cup
green chillies, finely chopped-1 tbsp
garlic, grated-1 tbsp
dark soy sauce-1 tbsp
salt-1 tsp
black or white pepper powder- 1/2 tsp
sugar-1 tsp
oil-2 tbsp
cabbage, chopped lengthwise-1/2 cup
carrot, chopped lengthwise-1/2 cup
french beans, chopped lengthwise-1/2 cup
capsicum(bell peppers), chopped lengthwise-1/2 cup
babycorn(optional), thin slices-1/2 cup
Method:
1. First heat 4 cups of water in a pan, when the water starts bubbling, add few drops of oil and salt in the water. Then add hakka noodles and stir it properly. Boil the noodles on medium to high flame. Check by holding one noodle and if it breaks, then noodles are boiled. Remove the noodles in a strain and by applying some oil in your palm mix the noodles properly and keep them aside.
2. Heat oil in a wok (kadai or pan). Put the gas on medium to high flame .
3. When the oil is heated, add the maggi magic cube, garlic and chillies. Saute these masalas for 1 minute.
4.Then add cabbage, carrot, french beans and capsicum and saute on high flame for one minute stirring continuously.
5.Then add boiled noodles, soy sauce, salt, pepper and sugar and mix all the ingredients properly, stirring continuously for one minute on high flame .
6. Lastly add spring onions and celery and serve hot.
Tips;
1.For boiling the noodles, always add raw noodles when the water starts bubbling. After the noodles get boiled, mix them with oily hands so that the noodles don’t stick.
2. If the noodles get overcooked, then immediately put them in cold water , strain it and spread it on a dry cloth and put it below a fan for half an hour.
3.Chinese cooking is always done on high flame because we don’t have to cook the ingredients too much.
4. Saute the vegetables for only 1 min because in chinese cooking we need to keep roughage and have some fibrous food. When you add boiled noodles and cook it and then switch off the gas , the vegetables will get cooked in the steam itself. Believe me, it will taste same as restaurant noodles if you don’t cook the noodles too much.
5.The maggi magic cube which i have mentioned, is the masala cube which we get in supermarkets. It is also available in other brands such as knorr and adding this cube is completely optional.
6.It is recommended that we use dark soy sauce for cooking and light soy sauce as a dressing. Similarly, we use brown vinegar for cooking chinese dishes and white vinegar only as a dressing.
2 Comments
March 18, 2009 at 11:42 pm (Chinese)
Tags: Chinese, chinese starter, manchurian, manchurian balls, manchurian dumplings, manchurian gravy, manchurian sauce, soy sauce gravy
How to make Vegetable Manchurian
Preparation time: 15-20 mins
Cooking time: 30 mins
Serves: 4-6 people
Ingredients:
30 grams long green beans
1 cup boiled rice
100 grams cabbage
2 number capsicum pepper
150 grams carrots
50 grams cauliflower
2 piece celery (optional)
3 tbsp chilli paste
3 piece chopped green chillies
30 grams chopped garlic
3 tbsp corn flour
1 large ginger
2 number onion
2 tsp pepper powder
1 tbsp taste salt
2 tbsp sesame oil
4 tbsp soy sauce
1 springs spring onion
1 tsp sugar
3 tbsp sweet and sour sauce
oil for frying
Method:
For the Manchurian balls/dumplings:
1.Take a pan, add all finely chopped vegetables. Cover with lid and boil/steam the vegetables for 5-10 mins.
2.Remove the steamed vegetables in a thin muslin cloth and squeeze all the water from it. Do not throw away the water but use it later as vegetable stock.
3.Take the steamed vegetables in a bowl, add salt, chopped green chillies, chopped ginger, chopped garlic, pepper powder, spring onions, little soy sauce and little chilli paste.
4.Bind with some corn flour and rice and make small lumps the size of a ping pong ball.
5.Roll in corn flour and deep fry.
For the Manchurian Gravy/Sauce:
1.Take oil in a pan and heat it.
2.Add onions both regular and spring onions, 2 tbsp chopped garlic, 1 tbsp chopped ginger and stir it properly.
3.Add chopped green chillies, soy sauce, pepper powder, chilli paste, sweet n sour sauce or sugar stock, salt and sugar.
4.Take cornflour in another bowl and add little water in it and make a thick paste. For cornflour the measurement is 1tbsp cornflour for 1 cup water.
5.Add this thicken mixture to the gravy and cook the gravy adding very little vegetable stock at a time and boil it.
6.Add fried manchurian balls.
Serve hot with noodles or rice.
Tips:
1.While frying the dumplings if the dumplings break, add some more boiled rice or rice flour to the mixture.
2.Fry the dumplings at medium to high flame. Always remember that chinese cooking is to be done at medium to high flame.
3.Put sufficient chopped ginger and garlic while making manchurian gravy/sauce.
4.If you dont have sweet n sour sauce, then you can use 1 tbsp tomato ketchup.
5.If you want to make dry manchurian, then do not add cornflour mixture.
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