Food is that thing which brings not only our country together, but the whole world. Indian food is undoubtedly one of the most popular cuisines in the world. But there is another Asian country whose food is extremely popular amongst the people all over the globe. China is that country. There is hardly any person who isn’t fond of Chinese food. India is one of those countries, which has blended the taste of oriental food in their own style. It is not a surprise that one can find Chinese food everywhere, from the road side vendors to the high-end luxury hotels and restaurants. Now, here is your chance to make some of your favorite oriental appetizers at home.
1 Spicy and Crispy Corn Kernels:
250 g sweet corn kernel or American sweet corn
100g corn flour
1 onion, chopped finely
2 spring onions, chopped finely.
2 green chilies, chopped finely
½ tsp white pepper powder
½ tsp vinegar
Salt to Taste
Oil for Frying
1 Wash the corn kernels and drain.
2 Dusk the corn kernel evenly with corn flour, making sure each kernel is coated well.
3 Keep the dusted corn kernels in a dry place for 20-30 minutes, to allow the corn flour to absorb the excess moisture.
4 Heat the oil in a wok and fry the dusted and dried corn kernels, till crisp and golden.
5 Drain on a paper napkin or any other paper, in order to remove the excess oil
6 Heat another walk and add 2 tablespoon of oil
7 Add the chopped chilies and spring onions.
8 Sauté the spring onions and chilies well.
9 Add the fried corn kernels to the sautéed spring onions and chilies.
10 Add the salt and pepper and toss well.
11 Finally add the vinegar and toss.
12 Serve hot.
Serves: 4-5 people.
2 Steamed Spinach and Vegetable Dumpling:
Dumplings, are popularly known as momos when eaten from a road-side vendor and they are known as either dumplings or dimsums, when eaten in a hi-fi restaurant. Be it momo, dumpling or dimsum, we all love to eat it. So here is the recipe of this extremely popular appetizer. This is a particularly attractive dumpling when steamed, the skin becomes translucent, revealing the myriad of ingredients inside.
For the Dough:
250g plain flour
100g corn flour
200ml Boiling water
4 tbsp groundnut oil
For the Filling:
2 carrots, peeled and chopped finely
100gm mushroom, chopped
100g spinach, chopped finely
100g cottage cheese, crumbled
7-8 cloves garlic, finely chopped
1tbsp vegetable oil
Salt to Taste
Sugar to Taste
White Pepper powder to taste
Soya Sauce to taste
1 Mix the plain flour and corn flour, with a teaspoon of salt
2 Add boiling water and mix well
3 Add the oil to the flour and water mixture and make a smooth dough
4 Keep the dough aside for 15-20 minutes
1 Heat vegetable oil and sauté the garlic till fragrant but not brown.
2 Add the rest of the ingredients for the filling and sauté till cooked.
3 Set aside to cool.
1 Roll the dough out into a long cylindrical shape and cut it into 36 pieces of equal size.
2 Roll each dough piece into a thin round circle of around 3 to 4 inches.
3 Add one teaspoon of the filling in the center and fold in half, forming a half moon.
4 Pinch the edges to seal.
5 Arrange the dumplings on an oil steaming plate and place over rapidly boiling water and steam for 10-15 minutes, till completely cooked.
6 Serve Hot with homemade chili sauce.
Makes 36 pieces.
Note: The mixture of vegetables and spinach, can changed to minced chicken and vegetables.
3 Chili Sauce:
1tbsp crushed garlic
2tbsp red chili flakes
2tbsp tomato sauce
1 Heat the oil and add the crushed garlic.
2 Sauté for 30 seconds and remove from the heat.
3 Mix in the chili flakes and tomato sauce.
4 Serve with the dumplings.
4 Chicken Salt and Pepper:
Chicken Salt and Pepper, is one of the most popular starters of the Chinese restaurants in India. It is a perfect cocktail snack for all the non-vegetarians. One can never go wrong with it.
250g boneless chicken, sliced into one inch pieces
Corn flour for coating
1 fresh red chili, chopped
1 onion chopped finely
2 spring onions, chopped finely
6-7 cloves, garlic chopped finely
1 inch piece ginger chopped finely
1tsp pepper corns, crushed
½ tsp chili flakes
1tsp chili oil
Salt to taste
Oil for frying
1 Wash the chicken and pat dry with a paper kitchen towel.
2 Coat the chicken with the mixture of egg and corn flour.
3 Heat vegetable oil in a wok till smoking hot.
4 Fry the coated chicken pieces in it, till it is golden brown and well cooked.
5 Heat another wok and add 2-3 tablespoon of vegetable oil and heat it till smoking hot.
6 Sauté ginger, garlic and onions till transparent.
7 Add the salt, chili flakes, crushed pepper corns and fried chicken.
8 Mix it well.
9 Finish with spring onions, vinegar and chili oil.
10 Toss well till the spices mix with the chicken.
11 Serve hot.