Thursday, 15 December 2011

Chinese Hakka Noodles & Chilli Egg - Indian Ishhhtyllleee.. :)

We Indians love to have every Cuisine but it should be cooked in Indian Style... Am I right folks?
India is a country of flavours and colours, so why not add little bit of Indian flavour to the Chinese Cuisine.. :)

Today after giving a lot of thought to what I should prepare for dinner, I finally ended up preparing Chinese Hakka noodles and Chilli Eggs....Yes Chilli Eggs.. Hearing it for the first time? Don't worry it tastes good :)

I'll start with the noodles. So here it goes...


- Oil (6tsp)
- Noodles (boiled)
- Onion (1 cut into thin pieces)
- Garlic (5 cloves cut into smallest pieces possible)
- Carrot (2 Cut into thin long strips. If you cant cut it into very thin pieces, grate it)
- Cabbage (depending on the size of the cabbage decide how much you want to put. I have put 1/4th cabbage as it was a small one)
- Capsicum (1 cut into thin long pieces)
- Soy Sauce (2 tbsp)
- Vinegar (1 tbsp)
- salt (according to taste)
- White pepper powder (3 tbsp)

Try to cut all the veggies into thin long pieces so that it looks uniform.
Noodles tend to stick to each other when boiled. To avoid this after boiling the noodles put it in some cold water. This will drain out the extra starch and it will not stick.

How I prepared it?

- Take oil in a wok
- When the oil is hot add onion, garlic, cabbage, carrots and toss. You have to be very careful that you don't overcook the veggies. Coz if you do overcook them it will lose the crispness.
- Add capsicum and the boiled noodles.
- Add 2 tbsp soy sauce, 1 tbsp vinegar and white pepper powder and salt.Toss.
- If you are unable to toss, no problem you can take 2 spoons and mix it. Initially I used to find it very difficult to toss the veggies in the wok but you can master this technique through practice.
- If you want to add some colour to your noodles add yellow and red capsicum also. You can add all sorts of veggies that you want to.

 Chilli Egg:


- Oil (4 tsp)
- Carrots(1 cut into diagonally thin pieces and 1 grated)
- Corn Flour( 3 tbsp)
- Flour(2 tbsp)
- Capsicum (diced into cubes)
- Green Chilli (2 cut into diagonal long pieces and 1 chopped finely)
- Onion (1 chopped finely and 1 diced into cubes)
- Salt (according to taste)
- Soy sauce(2 tbsp)
- Tomato ketchup(2 tbsp)
- Vinegar(1 tbsp)
- Eggs (1)

In order to make chilli eggs first we shall prepare a pancake.
- Prepare a batter with 1 egg, flour, cornflour, finely chopped onions, green chili, carrots, soy sauce and little salt. Make sure the batter is not too watery as you have to make a pancake with that.
- Take a frying pan and put 2 tsp oil in it and let the oil heat up.
- Once the oil is hot put the batter in it in a circular fashion similar to how you prepare "Dosa".
- Cook both sides of the pancake.
- Once its done dice it into any shape of your choice. I personally prefer the diamond shape. :)

Now for making the gravy,
- Take 1 tsp cornflour and mix it with water.
- Take two tbsp oil in a wok.
- Add diced onions, carrots, capsicum and green chilli.
- Stir for 2 mins.
- Add soy sauce, tomato sauce, vinegar, salt to it and mix.Add 1/4 cup water.
- When it starts boiling add the cornflour.
- It will get a starchy look after some time. Thats when you should add your diced and cooked egg pancake and mix it well.

You can garnish it with Green Onion or slit green chillies.
One thing we should keep in mind while cooking Chinese is "Always cook it on high flame", even if it is the Indian version.

So guys happy cooking and healthy eating.... :)

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