February 11, 2010
I’ve done some stupid things in my time. But this last month has taken the biscuit. I’ve:
Left my makeup bag and spectacles in the back of a black cab
Burnt mini Basu’s creative casserole and other gourmet offerings to crisp
Conducted a branding workshop for 22 senior corporate executives with my fly undone
Now, there’s Chinese food on an Indian cooking blog.
Bear with me. We eat Dim Sum every weekend. And I’m a big fan of Indo Chinese recipes. And Chindian is my special name for Indian Chinese. Originally from the Hakka Chinese community in India, with a bit of masala thrown in for good measure.
It’s all in honour of a dear friend and fellow blogger Ann Mah, whose literary debut Kitchen Chinese launched this week. The Hakka Noodle and Chilli Chicken combo fed my video guru, man and me last night. I can’t wait to get some brain cells back to read about the real thing!
Soak the chicken in the soy sauce. Chop the onion into large pieces, the chillies into little ones and slice the garlic.
In a wok or kadai, bring the oil to heat on high. When it’s hot, fry the garlic until golden then add all the other ingredients and stir every few minutes until the chicken is cooked. You’ll know because the chicken will separate from the bone. While it’s cooking make the noodles.
Cook the noodles and set aside. Chop the garlic clove and mix it together with the sauces. Slice the green pepper finely and chop the spring onions.
Next, bring the oil to heat on high in a wok or kadai. When the oil starts sizzling, pour in the sauce mixture and in a few seconds the vegetables, bar one chopped spring onion. Cook for about two minutes until they soften, then mix in the cooked noodles, add salt and pepper to taste.
Sprinkle the noodles with the remaining chopped spring onion and eat straightaway.