American Chopsuey

Region : Chinese  

Ingredients :       Chicken - 3/4 cup   Onion - 1/4cup   Spring Onion - 1/4 cup   Carrot - 1/2 cup   Bell pepper - 1/2cup   Celery - 1/2 cup   Cabbage - 1/2 cup   Black Pepper - 1 tsp.   Garlic - 1 and   half tbsp   Ginger - 1 tsp   Red Chili Paste - 3/4 tbsp   Chicken (stock) - 1 cup   Tomato Sauce - 4 tbsp   Soy Sauce - 1 tbsp   Chili Sauce - 1/2 tbsp   Salt - to taste   Sugar - 1 tbsp.   Vinegar - 1 tbsp. (optional)   Corn Flour - 1 tbsp   Noodles - 100 gm

Method: Heat 3 tbsp. of oil in pan and add chopped garlic, sauté add ginger paste, chili paste, saute then add sliced onion, raw chicken pieces, saute, add carrot, bell peppers, spring onions, and salt. Stir-fry this over high heat for a minute before adding chicken pieces. Saute.  Add tomato sauce, chili sauce, sugar, vinegar, stock and salt to taste. Bring to a boil. In a separate cup mix corn flour with cold water, mix it well and then combine with the boiling sauce. Keep stirring till the sauce becomes thick. Set aside. Boil noodles along with salt. Cook till the noodles are soft and firm. Drain and wash with cold water. Add a little bit of oil to keep the noodles from sticking. Deep-fry the noodles in oil. To serve the chopsuey, place crispy noodles in a serving bowl. Pour the hot chopsuey sauce over it. Fry one egg and serve on top of it. Serve immediately.

Doughnuts       Flour - 2 cups   Sugar - 1/2 cup   Salt - 1 teaspoon   Baking powder - 1 tablespoon   Cinnamon - 1/4 teaspoon   Nutmeg - 1/8 teaspoon   Melted butter - 2 tablespoons   Milk - 1/2 cup   Egg-beaten - 1   Oil for frying - 1 quart   Powdered sugar or cinnamon sugar mixture - Optional

Preparation: For draining doughnuts, prepare a place with either newspapers or a brown paper bag. Top those with paper towels. Either flour clean kitchen counter or bread board for kneading doughnuts. Prepare a shallow bowl or plate with an inch of flour. Sift flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg. With floured hands, lightly knead the smooth dough. Turn onto area prepared with flour. Pat dough into 1/4 inch thickness. Dip either doughnut cutter or two biscuit cutters (one 1-inch and one 3 or 4-inch) in flour. Use to cut-out doughnuts. Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels. Sprinkle with powdered sugar or cinnamon-sugar mixtureeat oil in deep fryer to 375 degrees F.

Chinese Pakoda

A fusion of Chinese & Indian cuisine
Filed in Appetizers and Snacks
Serves 2 people

Ingredients
1 cup Gram Flour
1 cup Shredded cabbage
1 cup sliced onion
1/4 cup finely chopped french beans
1/4 cup finely chopped capsicum
2 tbsp chopped carrot
2 tsp ginger garlic paste
Salt to taste
1 tsp black pepper
2 tsp Soya sauce

1 tsp chilli sauce

Oil for deep frying 

Directions

1. Mix All ingredients to make a batter tighter than that of pakoda batter.
2. Leave it for an hour, veggies will release their own water.
3. Now the consistency of the batter would be like that of pakoda better
4. Heat oil in a wok/kadai & fry small pakodas of ready batter.
5. Serve hot with tomato ketchup.