A CHINESE MENU FOR 20 PEOPLE APPROXIMATELY... PROPORTIONS MAY VARY AS EVERYONE HAS DIFFERENT TASTE AND APPETITE. BUT THIS MENU WAS SERVED WITHOUT SERVING ANY STARTERS. JUST A WELCOME DRINK....SOME CHIPS MAYBE AS APPETIZER..DESSERT WAS HONEY TOSSED NOODLES WITH VANILLA ICE-CREAM, UNFORTUNATELY FORGOT TO CLICK A PIC..... AND .. NO CHINESE MENU IN MY HOUSE IS COMPLETE NOW WITHOUT HARKIRATS BURNT GINGER NOODLES!! I HAD ASPARAGUS AND BABY FEENCH BEANS, SO REPLACED VEGGIES FROM HIS ORIGINAL RECIPE..BUT BASIC TASTE REMAINS SAME... BURNT GINGER NOODLES. Ingredients: 1. 3 packets Hakka Noodles, Boiled and cooled under running water. 2. 3 Tabsp roasted Seasame seeds, soaked in Water for 20 minutes. 3. Green Chillies according to taste. 4. 3 fresh Ginger. 5. 6 tabsp Rice Vinegar. 6. Salt, Sugar according to taste. 7. Some MSG (optional) 8. 6 tabsp Ginger Juliennes. 9. 6 tabsp Soya Sauce. 10. 20 small spring Onions, cleaned. 11. Some spring Onion greens cut to 1 length. 12. 1 cup tender Asparagus cut in 2 length. 13. 1 cup baby French Beans cut to 2 length. 14. Oil as needed. Method. 1. Apply Oil to the noodles so that they dont stick and keep,aside. 2. Make a paste of Sesame seeds, green Chillies, Ginger piece, and Vinegar. 3. Heat Oil in a pan and fry the Ginger juilennes. Keep aside. 4. In the same Oil, sauté Onions, Asparagus, French Beans, and red Chillies till just done but crisp. Then add the paste and toss again. 5. Add Salt, Sugar, Soya sauce, MSG, and toss. 6. Add the Noodles, spring Onion greens and toss again. 7. Check for seasonings and serve hot with fried Rice. EGG SPRING ROLLS. INGREDIENTS: (For the covering): 1. 2 glass (250 ml) Maida. 2. Salt, Oil, Water as needed. (For the filling): 1. 4 cups Spring Onions, sliced thin, and 1 cup Greens cut in 2 pieces. 2. 3 tabsp Garlic and Ginger, (chopped fine). 3. Chopped green Chillies, as per taste. 4. 4 large green Capsicums, sliced thin. 5. 2 cup Cabbage, shredded thin and long. 6. 3 Carrots Julienned. 7. 1/4 cup Celery, chopped fine. 8. 1 packet Hakka Noodles, boiled. 9. MSG as per taste.(optional). 10. Salt as needed, 2 tabsp Rice Vinegar, 1/2 tsp Sugar to balance. 11. Oil as needed. 12. 8 Eggs, beaten with Salt to taste. 13. Some thick Maida paste to seal the Rolls. METHOD: For the covering: 1. Mix all the ingredients, and knead into a stiff dough.Cover and keep aside for 20 minutes. Make 20 equal sized balls, roll into very thin Rotis. Lightly roast on both sides, taking care not to allow it to brown or crisp. Keep aside, covered. For the filling: 2. Heat Oil in a pan, and sauté Onions, Ginger, Garlic and green Chillies. When done, add Carrots and Celery and sauté for a minute only. 3. Add the Capsicum, Cabbage, and the Spring Greens, and close flame. Toss thoroughly. 4. Chop the boiled noodles into approximately 2 inch pieces. 5. Add these to the mix. Let cool thoroughly. 6. Add Salt, Sugar and Vinegar, and MSG if using. 7. Keep this mixture spread out in a large plate so that it remains dry. 8. Take a non stick pan, and make 20 very thin Omelets using little oil. 9. Fry till light golden on both sides and keep aside. 10. To assemble, place a Roti on a plate. Layer it with 1 Omelette, and place filling after an inch on the Omelette. 11. First fold the sides, and then roll tightly, and seal with Maida paste. 12. You can store these in the refrigerator, and fry golden yellow as needed. 13. Cut into diagonal pieces, and serve hot with Sauce of choice. NOTE: For those not eating Eggs, can proceed without the Omelettes, keeping all the other proportions same. CHINESE FRIED RICE. ingredients: 1. 1 kg Rice just cooked till done. 2. 20 spring Onions.(cut Onion to 1/2 if very big) 3. 4 long stalks Celery, chopped. 4. Thinly sliced green Chillies as per taste. 5. 2 cups Zucchini cubed small. 6. Vinegar, Oil, Salt, MSG as per taste. 7. 2 cups sliced Onion greens. Method: 1. Spread out the Rice in a large pan to cool. Apply Vinegar, Salt, MSG as per taste.(the Rice should not be very sour as we are not adding any Sugar to this). 2. In a large pan, heat Oil, and Sauté the spring Onions, and green Chillies. 3. Add the Celery and Zucchini. Sauté on high flame. Do not allow to soften. 4. Pour over the Rice and mix thou roughly. Check for seasonings. 5. Just before serving, heat in Micro, and serve. VEGGIES IN CORIANDER SAUCE. Ingredients: 1. 2 large Yellow Capsicums cubed large. 2. 2 large red Capsicums cubed large. 3. 2 cups Small Spring Onions cleaned.(cut into 1/2 if large). 4. 2 cups Baby Corn cut to 1 pieces. 5. Oil as needed. 6. Paste of 1 cup tightly packed Coriander, green Chillies as per taste, 1 tabsp Ginger, 1 tabsp Garlic, 1/2 cup Vinegar, 1/4 cup Sugar,(more or less according to taste). 7. 1 and 1/2 liter Water. 8. 6 tabsp Cornflour. 9. Just enough Water to dissolve Cornflour. 10. Salt to taste. Method: 1. Heat Oil in a large pan, and sauté Onions on high flame. 2. Add Baby Corn, Sauté for a minute, add the Capsicums and sauté for another minute in high. Keep aside. 3. Tip all the ingredients of No.6 into a Mixie. Add some water if needed to make a very fine paste. 4. Add the Cornflour slurry to 1,1/2 liter Water and start boiling. After it boils, add the paste, Salt, and let boil for a few seconds. 5. Start heating the veggies again, pour the gravy on the veggies, and serve immediately. Ensure that the veggies remain crisp. Do not sauté the veggies too early. This should all be done last moment. 6. Garnish with Celery leaves, sliced spring Onion greens, and serve.
Posted on: Wed, 30 Jul 2014 09:33:30 +0000