Hakka Noodles is a dish prepared as per Hakka Cuisine, usually thin flat Rice Noodles are used for the purpose. Hakka Chinese who are also known as Hakka Han, or the Han Chinese, who are related to the provincial areas of Guangdong, Jiangxi, Guangxi, Sichuan, Hunan and Fujian in China. A majority of these people migrated to various parts of the world centuries ago, among which India was one prominent destination that they headed to. In India, the Hakka Chinese settled in Tangra, Kolkata which later came to be known as the Chinatown of India. We can always find a China Town in almost all major cities around the world. A combination style of Bengali Cuisine(Kolkata) and the Hakka Chinese cooking style gave birth to what we know as 'Hakka Noodles' and various other Indo-chinese recipes.
Vegetable Hakka Noodles is a recipe adapted from Chinese Cuisine but prepared more or less to suit an Indian Palate and taste buds. Addition of Sauces and seasoning gives this dish a new dimension. The addition of Vegetables/Chicken/Egg and a choice of Sauce can convert this dish into different versions. This dish has invaded almost all restaurants in the name of Chinese food in India. Almost all Indo-Chinese recipes are believed to have originated from India. Despite its popularity around India and being an epitome of Chinese food, this dish is virtually a replica of the original recipe in an Indo-Chinese style of cooking.
My first acquaintance with Noodles was when they catered free Maggi Noodles Packets in Schools as a marketing process somewhere in 1984-85. Least to mention the so-called stories and rumours lingered along with it. Thin wriggly strands, some sachets of powders all made curious talks in school and among parents. A simple community got quite sceptical with the arrival of a new product and why it was catered free. But time took over the scene and Maggi in no time became a hit. Even it was the very first marketing and advertising lesson I learned. Maggi/Noodles became an epitome of revolutionary cooking and eating, as were Burgers, Sandwiches, Pizzas which followed the suit into Indian kitchens. Looking back I feel that a vast arena of Cuisines and dishes have taken over the scenario even before we realized it. How things have changed is still a wonder to me!
Noodles - 300 -400 Grams
Water - To Cook the Noodles
Oil - 1 Tspn
Salt - To Taste
For Vegetable Hakka Noodles :
Onion - 1 No.(Large)
Garlic - 2-3 Cloves
Green Chillies - 2-3 Nos.
Carrot - 1/4 Cup
Beans - 1/4 Cup
Green Bell Peppers/Capsicum - a Quarter
Cabbage - few Shreds
Spring Onions - Few
Oil - 3-4 Tbspns
Light Soy Sauce - 1 Tbspn
Vinegar - 1 Tbspn
White Pepper Powder - 1 Tspn
Salt - To Taste
Sugar - a Pinch
METHOD :
To Cook Noodles :
Boil the water in a wide Bowl/Saucepan.
Once the water starts to boil, drizzle a Teaspoon of Oil along with some salt to the water and give a quick stir.
Carefully drop the Noodles into the boiling water and mix well.
There should be enough Water to cover the Noodles.
Do not cover the bowl while cooking the Noodles.
Cook until the Noodles turn slightly soft.
Switch off the flame.
Immediately pour it out into a colander.
Drain and wash it through cold running water.(This will stop the cooking process).
Can add a teaspoon of Oil at this stage.(Optional).
Gently toss the cooked Noodles and leave it aside.
For Vegetable Hakka Noodles :
Cut Carrots and Beans into Julienne's and keep it aside.
Chop Bell Peppers into small cubes and chop Cabbage finely.
Heat Oil in a Pan, Sauté finely chopped Onions, Garlic and Green Chillies.
Let the flame be at the high.
Immediately add Julienne Carrots and Beans to the above and cook on a high flame for a few minutes.
Add Bell Pepper Cubes, sprinkle some Salt and Sugar over the vegetables and give a quick stir.
Do not overcook the Vegetables, they should have a crunchy texture.
Add Cooked Noodles and gently mix the ingredients in quick movements.
Let the flame be at the high.
Pour in the Light Soy Sauce, Vinegar and sprinkle a dash of White Pepper to the above and mix well.
Finally, add finely chopped Cabbage and mix well.
Once all the ingredients are well incorporated, switch off the flame.
Garnish the Vegetable Hakka Noodles with finely chopped Spring Onions.
Serve Vegetable Hakka Noodles hot with your preferred Sauces or Condiments.
NOTES :
Any variety of Noodles can be used for the recipe.
Cook Noodles as per instruction, if you like your Noodles “al dente.”
Adding Oil while cooking the Noodles also yields a non-sticky Noodles, and they do not clump together.
Can use an extra bit of Oil in the recipe.
Can add a pinch of MSG(Aji-no-moto) if preferred.
White Pepper can be substituted with Black Pepper. White Pepper helps to retain white colour and is mild compared to Black Pepper.
Do not overcook the vegetables, they should have a crunchy texture.
Adding Sugar while cooking the Vegetables helps to retain the colour.
Can add few teaspoons of Chilli Oil for a slightly spicier version of Vegetable Hakka Noodles.
Can add scrambled eggs, Chicken/Fish/Prawns for a Non-vegetarian version of this recipe.
Also get easy with the use of Sauces - try adding few teaspoons of Tomato Sauce/Red Chilli Sauce for a twist of flavour.
The Chinese culture abounds in Malaysia and I have incredibly fond memories of Lunar New Year/ Chinese New Year. During the past 11 years, I've felt that this is the best time of the year in many aspects & the most awaited holiday season at home... The city gets colourful and vibrant pronouncing the arrival of Lunar New Year. Decorated around in RED - Red Lanterns, Peony, Chrysanthemum, Cherry blossoms, all in shades of red and pink, special adornments, vibrant music playing around - GONG XI, GONG XI, GONG XI FA CHAI, The Lion/Dragon Dance, Mandarin Oranges, Red Angpao Packets and of course the food. My favourite is the Mandarin Oranges. Mandarins are in season and revered as good luck when presented during Chinese New Year.
Chinese Tradition encourages the act of graciously giving and graciously receiving. You are gifted with Mandarin Oranges during the season and it seems to be auspicious when you get a Golden Treasure (Mandarins), needless to say about the Red Envelopes or 'Ang Pao' with money which symbolises good luck. This custom is a belief which brings good luck and prosperity to both the giver and the receiver. A traditional New Year greeting is always "Wishing you Prosperity"- GONG XI FA CHAI!
Chinese New Year is actually a Spring Festival which begins on a different date annually as it is based on a lunar calendar. It’s a chance to sweep away all the negativity and welcome some good luck into your home and your life. There are zodiac characters with commensurate characteristics unique to the Chinese calendar as well. The upcoming up is the Year of the Pig. Every year is depicted by a zodiac sign, the Jade Emperor dedicated one year to each of the 12 animals.
Dragons according to Chinese Zodiac symbolize potent and auspicious powers. The dragon is also a symbol of power, strength, and good luck. Oranges are a symbol of wealth and good fortune in Chinese culture. This Dragon Cocktail features Orange drink along with a fiery nature from Ginger Wine. When you’re entertaining for the occasion or just want to hoist a glass in celebration, try this Dragon Cocktail as a Chinese New Year Drink. When I found the recipe of HAPPY DRAGON COCKTAIL in Boulderlocavore, and the thought that I have a batch of homemade GINGER WINE and the seasonal treasure, Mandarin Oranges made me recreate it in my style. The Dragon Cocktail - this flavorful cocktail gets its orangish hue from Mandarin Oranges and the Ginger Wine. The original recipe for this drink calls for Ginger infused Vodka. I made a simple makeover by adding home-made GINGER WINE instead and the result was a magically flavoured Cocktail. Try the original recipe by replacing Ginger Wine with Ginger-infused Vodka. The Dragon Cocktail has a refreshing taste from fresh Mandarin Orange Juice and a spicy note from Ginger Wine - the result is Sweet, Spicy & Fruity.
Fresh Orange Juice - 1 Cup Ginger Wine - 1/2 Cup Ice Cubes - few
To Garnish :
Fresh/Canned Lychees (Optional)
METHOD :
For Dragon Cocktail :
Fill a Cocktail/Boston Shaker with Ice.
Pour in the Fresh Orange Juice & Ginger Wine into it.
Shake until well combined.
Fill a Tall glass/Cocktail glass with Ice cubes and Strain the mixture into it.
Garnish the Dragon Cocktail with a Lychee. (Optional)
Stir the Dragon Cocktail before serving.
Served chilled, immediately.
NOTES :
Can use Orange Syrup instead of fresh Orange Juice, adjust accordingly.
The original recipe uses Ginger infused Vodka instead of Ginger Wine.
PUMPKIN IN COCONUT MILK - FAK TONG KAENG BUET
Thai desserts are mainly prepared with Rice, Sticky/Glutinous Rice, Rice Flour, Sugar and Coconut Milk. This particular dessert - Pumpkin in Coconut Milk called Fak Tong Kaeng Buet in Thai belongs to a class of Dessert called 'Kaeng Buet' which refers to a style of cooking Vegetables, legumes/Pulses or Fruits in Sweetened Coconut Milk.
Pumpkin is a mildly sweet Vegetables and it is a good source of Beta-carotene and Antioxidant Also this vegetable is a great source of Vitamin A and Potassium. This Thai Dessert is cooked in Coconut Milk and mildly sweetened. This Pumpkin in Coconut Milk is an easy Thai Dessert which can be prepared within minutes. Many of the Thai and Malaysian Desserts and Sweets closely relate to Kerala Desserts having most of the ingredients common or similar. And one commonly used ingredient being Coconut/Coconut Milk followed by Rice/Rice Flour.
HOW TO COOK STEAMED PUMPKIN IN COCONUT MILK - FAK TONG KAENG BUET
INGREDIENTS
Pumpkin - 2 Cups Thick Coconut Milk - 1/2 Cup Thin Coconut Milk - 1 - 11/2 Cups
Palm Sugar/Sugar - 1/3 Cup
Salt - a Pinch
Pandan Leaf/Screwpine Leaf - 1 Leaf(optional)
METHOD :
For Pumpkin in Coconut Milk - Fak Tong Kaeng Buet :
Cut Pumpkin into wedges along the groves.
Remove the seeds, cut the Pumpkin into 1" Cubes and keep it aside.
Add Sugar and a pinch of Salt to the Thin Coconut Milk and mix well.
Tie up a Pandan Leaf (Screwpine Leaf) and add it into the thin coconut milk.
Boil the Thin Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
Add Pumpkin Cubes to the Coconut Milk and cook on a flame.
Cook until Pumpkins turn soft.
Pour in the Thick Coconut Milk and boil for another 2-3 minutes on a very flame.
Switch off the flame.
Discard the Pandan Leaf (Screwpine Leaf).
NOTES:
Acorn Squash, Moschata Squash, Butternut Squash or any other Yellow flesh Squash, Yellow Cooking Pumpkin or Winter Squash suits best for this Thai Dessert.
Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
Adding Pandan Leaf/Screwpine Leaf to the Coconut Milk is truly optional.
This is a mildly sweet dessert. Adjust the amount of Sugar to suit your Sweet Tooth.
I have used a combination of Thick & Thin Coconut Milk in the recipe(home-made).
This Dessert should not be very creamy, it should be in a slightly thin consistency.
Can use Coconut Cream instead of Coconut Milk.
THAI STEAMED TAPIOCA IN COCONUT MILK ( MONTAD CHUAME)
If you want to indulge in an intricate array of Desserts laced with Coconut Milk then it has to be Thai Desserts. Though a handful of these desserts originated in the Palace, these desserts gradually found its way into the streets for a common man to enjoy. Thai meals are a delicacy of its own and it is incomplete without a Classic Thai Dessert. Thai Mango Sticky Rice, Red Rubies in Coconut Milk, Pumpkin Custard are popular Thai Desserts around the world, but Thai Cuisine brings out a new angle to Sweets and desserts. Thai Desserts colloquially called Khanom Thai are mostly a combination of Sticky/Glutinous Rice/Rice Flour, Tropical Fruit, Coconut Cream, Sweet Syrups prepared with Sugar/Palm Sugar.
I have always had Tapiocas as a savoury dish. When I saw this dessert at a local Food Court, I was literally fascinated by the combination - Steamed Tapiocas and Coconut Cream/Milk. I love the local Malaysian Kuihs they prepare with Tapiocas, Sweet Potatoes and Yellow Pumpkins, but all have an intricate and complex texture. But this Thai Steamed Tapioca in Coconut Milk(Montad Chuame) seemed quite easy and with guessable ingredients, it made my work easy. Steam Cooked Tapiocas are simmered in Sugar Syrup and served with a hearty drizzle of Coconut Cream. This Thai Steamed Tapiocas in Coconut Milk locally called Montad Chuame is pure bliss in your mouth! Soft & Sweet Tapiocas with mild Sweetness and note of Pandan essence and richness from the Coconut Milk/Coconut Cream makes this simple dessert an utter delicacy.
Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
So peel and wash it thoroughly with enough water.
Also, can soak them in water overnight and then discard the water and wash them again before cooking.
Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
These steps ensure that the little amount of toxin present in it are removed.
*Cyanogenic glycosides present in tapioca, releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated
EGGPLANT STIR FRIED IN SOY SAUCE
I love Eggplants and I love to cook it up in so many ways. When perfectly cooked Eggplants can even taste better than meats. This is a very simple and a traditional Chinese style home cooked side dish found in different versions more or less with similar ingredients throughout China and South East Asia. With the upcoming Lunar New Year, I thought of hitting upon few Asian delicacies suitable for a New Year Eve Dinner. It’s all about having a different culture’s cuisine as often as possible. Spice is definitely something I do not hold back on as my husband is a person who calibrates a dish with its spiciness. At least a mild note of spiciness would be appreciated in such dishes and this Eggplant Stir fry is no excuse. In this Chinese Eggplant Stir Fry, I have cooked Eggplants along with Garlic in Dark Soy Sauce with a mild note of Spiciness from Birdseye Chilli. For a mild sweet note substitute Dark Soy Sauce with ABC Sauce(Kicap Manis). This Chinese Eggplant Stir Fry is one delicious meal which can be prepared within 15 minutes.
Eggplants can be converted into various dishes and it is one vegetable which is quite versatile and adapted my most of Cuisines around the world. Even there is a Haiku(short form of Japanese poetry in 3 phrases)written by Matsuo Basho in the name of EGGPLANT, may be writer felt the vegetable to be so special that he wrote a poem in its name.
Course - Side Dish Spice Level - Medium-High Difficulty - Easy Serves - 3-4 Author - SM
Preparation Time - 5 - 10 Minutes Cooking Time - 10 - 15 Minutes
HOW TO COOK EGGPLANT STIR FRIED IN SOY SAUCE
INGREDIENTS :
Eggplant/Brinjal – 2 Nos. (Long & Tender) Garlic - 2 -3 Cloves Birds-eye Chilli - 1 No (optional) Dark Soy Sauce/ABC Sauce - 2 Tspns Salt - To Taste Sugar - a Pinch Cooking oil - 1 Tbspn
METHOD :
Rinse the eggplant with water and cut into 5cm pieces.
Soak the eggplants in water with a pinch of salt to prevent them from turning brown.
Heat Oil in a Wok/Pan over high heat.
Add minced Garlic and Bird's-eye Chillies, stir-fry for about 10 seconds until fragrant(should not be browned).
Add the Eggplant along with a dash of Salt and gently stir-fry on a medium-high flame until the eggplant turns soft.
Add Dark Soy Sauce/ABC Sauce and Sugar.
Sprinkle some water at this stage if necessary.
Cover and cook on a medium flame for a minute.
Stir-fry until well combined..
Immediately, serve Eggplant Stir Fry hot.
Eggplant Stir Fry goes well with Fragrant Rice or Fried Rice/Noodles recipe.
NOTES :
Add some water while cooking Eggplants, if necessary.
Certain varieties of Eggplants need to be cooked long.
Cook Eggplants to suit your preference.
I usually stir fry the Eggplants on high heat for a short time. This will retain its nutrients and keep them fresh, soft and meaty. Do not overcook the Eggplants.
Do not brown the garlic, as they would tend to give a bitter taste to the dish.
Adding Birds-eye Chilli is purely optional.
Can also add Dry Chilli flakes instead of Birds-eye Chillies.
Adjust the number of chillies to your preferred spice level.
BOK CHOY STIR FRY
Bok Choy Stir fry with Garlic & Oyster Sauce is a simple yet delicious Stir-fry. This is one popular dish served in almost all Chinese Restaurants. There are quite a lot of Greens available in Asian Market, which includes Bok Choy, Choy Sum, Hong Kong Kailan, Baby Kailan etc., The same recipe can be prepared with other Chinese Greens including Cai Xin, Nai Bai(Milk Cabbage), Bok Choy. Xiao Bai Cai(Chinese Cabbage) and vegetables like Broccoli/Chinese Kale as well as with any choice of mixed Vegetables, Mushrooms and Greens. Bok Choy/Pak Choi/Pok Choi literally called as Shanghai Greens looks more or less like Mustard Greens.
BOK CHOY STIR FRY
I happen to eat these greens after coming down to Malaysia. I have not seen these varieties in India then. Initially, I felt these greens were undercooked. But the crunchy feel of the greens, the fresh and sweet taste made me realize that this is the real way of cooking greens. I have tried my hand with all the above varieties of greens and my daughter loves them all. She says she can have a whole bowl of greens all alone... This Bok Choy Stir Fry is an easy and quick recipe prepared with Garlic and Oyster Sauce. I have added a Bird's-eye Chilli to add some spiciness to the dish but you can avoid it too. A simple stir fry but a tasty & nutritious way of cooking. I usually cook Bok Choy on high flame for few minutes until the greens are Crunchy & Tender.
Water from the Bok Choy should be sufficient to keep the greens moist until cooked.
Do not cover the pan while cooking.
Stir fry the Bok Choy on high heat for a short time. This will retain its nutrients and keep them fresh, green and crunchy.
Do not brown the garlic, as they would tend to give a bitter taste to the dish.
Adding Bird's eye Chilli is purely optional.
Cook Bok Choy to suit your preference. I like to keep it crunchy and tender.
Kondaikadalai Sundal – Karuppu Kondaikadalai sundal, a temple-style South Indian festive snack
Kondaikadalai Sundal: Quick, Protein-Rich South Indian Festive Snack
This Kondaikadalai sundal recipe, also known as black chickpea sundal or karuppu kondaikadalai sundal, is a quick and protein-packed South Indian snack tempered with mustard seeds, urad dal, curry leaves, dry red chillies and fresh grated coconut. Made without onion, it is the perfect Navratri naivedyam and prasadham, and just as lovely as a healthy evening snack or a simple side for lunch. Soak overnight, pressure cooker cook and temper, and you have temple-style sundal at home.
Onion Chutney/Roja Poo Chutney is a spicy condiment which goes well with Idli, Dosai, Uthappam & Paniyaram. There are many versions of this Chutney. My Mom makes this Onion Chutney with Onions/Shallots ground along with Green Chillies. She used to say this is Roja Poo Chutney(Rose Flower) when I was a kid. I thought it was prepared with Rose Petals and that is the reason it has a beautiful pink colour. Anything in the name of a flower I used to fall head over heels then and the love for this Roja Poo Chutney is no wonder. My Mom had her own tactics to make me and my brother eat. As I was(am) fond of flowers I used to simply gobble up Idlis with this Chutney. She serves this Roja Poo Chutney with a drizzle of Coconut Oil. This trick also helps to subtle out the spiciness of the Onion Chutney.
To date, this Onion Chutney is called as Roja Poo(Rose) Chutney at home. Even during my last visit home, Amma asked me whether I wanted Roja Poo Chutney for Idli, and as always I happily said okay. Only Moms can bring out our childhood Nostalgias.
During a TV show when Chef Damodar gave a recipe for a simple onion chutney to go along with Gothumai(Wheat Flour) Dosai and he said it is colloquially called Roja Poo Chutney. I was immensely fascinated by the utter coincidence. Even my friend Sasi used to bring soft white Dosa with this Onion Chutney/Roja Poo Chutney. The whole meal had an overwhelming flavour of Coconut Oil, Dosas were prepared with Coconut oil and the Chutney had a hearty drizzle of Coconut Oil, which took over my senses immediately. What so ever, this is my all time favourite chutney for too many reasons, it has a beautiful light pink colour, comes with the name Roja Poo Chutney, above all this Onion Chutney is an easy recipe which can be prepared within minutes and it is a wonderful chutney with an overall balance of tastes and flavours. Too many memories related to this Chutney...
The spiciness from Onions and Green Chillies along with a tangy note from Tamarind makes this Chutney a wonderful combination to go along with Idli, Dosai, Uthappam, Paniyaram etc., Milagai Chutney - A similar recipe where Green Chillies are substituted with Red Chilli Powder is another simple Chutney I frequent at home.
Cuisine - South India Recipe Type - Chutney/Condiment
Spice Level - Medium-High
Difficulty - Easy Serves - 2- 3
Author - SM
Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes
INGREDIENTS :
Shallots - 12 - 15 Nos.
Green Chillies - 3-4 Nos.
Tamarind Paste - 1 Tspn
Salt - To Taste
Sugar - a Pinch
For Seasoning :
Coconut Oil - 2 Tspn
METHOD :
Grind Chopped Shallots, Green Chillies, Tamarind with a dash of Salt and a pinch of Sugar to a fine paste in a blender/food processor.
Do not add Water while grinding the Onion Chutney.
Remove the Chutney from the blender.
Serve this Onion Chutney/Roja Poo Chutney with a hearty drizzle of Coconut Oil.
Serve the Onion Chutney/Roja Poo Chutney along with Idli, Dosai, Uthappam or Paniyaram.
NOTES :
This is a raw chutney, mix all the ingredients and grind it into a fine paste.
Do not add water while grinding the Onion Chutney/Roja Poo Chutney.
Can choose to season the Chutney or just pour few teaspoons of coconut oil over the Chutney and serve it as such.
Can use Onions instead of Shallots.
Adjust the number of Green Chillies to suit your spice level.
Remove seeds if any and shred the tamarind into very small pieces before grinding it along with other ingredients. I have used Tamarind Paste in the recipe.
Navratri Recipes: 50+ Naivedyam, Sundal & Sweets for 9 Days
Complete guide to Navratri Naivedyam, from Sundal for Golu to Sweet Pongal, Kesari, Payasam and Bengali Durga Pujo sweets, with a 9 day Navratri Prasadam Menu for each day.
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I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
