The Indo – Chinese cuisine is a distinct culinary style that combines the flavours of two countries and cooking methods too. The history behind this fusion food can be attributed to the Chinese settlers of Calcutta. An ethnic community who immigrated to India in search of better prospects about 250 years ago. The Indo-Chinese food is predominantly made using Indian vegetables and spices and flavoured with pungent Chinese sauces. The cooking style is majorly Chinese with wok-stir fry as the main cooking method. The term “Manchurian” refers to people from Manchuria a northern town in China but today refers to a popular Indo – Chinese dish. These deep-fried nuggets of vegetables or chicken are tossed in a spicy sauce and served as a starter or accompaniment to a Chinese meal.
Featuring here is another classic combination… Hakka vegetable noodles with cabbage Manchurian.
Hakka Vegetable Noodles Recipe
Ingredients for Hakka Veg Noodles:
- Slivered vegetables 1 cup (CABBAGE, CARROTS, BEANS)
- Hakka noodles 200 gms
- Spring onions 1 bunch
- Garlic chopped 1 tbsp
- Soy sauce 1 tsp
- Red chilli sauce 1 tbsp
- Tomato sauce 1 tbsp
- Crushed pepper 1 tsp
- Vinegar 1 tbsp
- Salt as required.
- Sesame oil 2 tbsp
Preparation Method:
- Boil 1 liter of water with a drop of oil and 1/4tsp of salt.
- When it begins to roll boil add the noodles.
- Stir and allow to boil till aldente.
- Remove from fire and strain in a colander.
- Pour some cold water and mix in a teaspoon of oil and set it aside.
- Take a wok. Heat the oil.
- Add the crushed garlic followed by the vegetables.
- Stir fry on high flame Till crunchy.
- Add the sauces and vinegar. Add the required salt after tasting.
- Add the crushed pepper. Stir the mixture and add the noodles.
- Stir till the vegetables and noodles mingle well.
- Turn off the flame. Add the finely chopped spring onions and serve hot
Cabbage Manchurian Recipe
Ingredients for Manchurian:
- Finely shredded cabbage 2 cups
- Chilly powder 1 tsp
- Garam masala 1 tsp
- Maida 4 tbsp
- Corn flour 4 tbsp
- Salt as required
- Oil for deep frying
Ingredients for Sauce:
- Oil 1 tsp
- Crushed garlic 1 tbsp
- Finely chopped spring onion 2 tbsps
- Soy sauce 1 tsp
- Red chilli sauce 1 tbsp
- Tomato sauce 1 tbsp
- Vinegar 1 tsp
- Corn flour 1 tsp
- Spring onion greens 2 tbsp
Preparation Method:
- Mix all given for Manchurian and set aside.
- After 15 minutes mix the cabbage mixture without adding any water.
- Make into small balls and deep fry.
- Take a heavy-bottomed pan.
- Add oil.
- Add the garlic and spring onions. Stir fry till garlic turns brown.
- Add the sauces and vinegar.
- Lower the flame. Saute.
- Add about half a cup of water. Bring to a boil. Make a slurry with the cornflour. Add to the boiling mixture.
- Keep stirring till the sauce thickens.
- Switch of the flame.
- Gently add the Manchurian balls.
- Stir gently such that the sauce coats the balls.
- Set aside for about 10 minutes. The sauce would now be absorbed by the Manchurian.
- Sprinkle the chopped spring onion greens and serve
