145 replies to this topic

[vkn]

Wow!  That was a wonderful read.  Thank you Suresh.  

As part of my learning chinese cooking at my home, I have plans to get all possible sauces used in Chinese cooking.  Can someone help me with this?  Which are the sauces do you have at your home?  Which one is your most favorite one?

[SAUCY]

vkn - welcome to the forums, I like cooking chinese at home and like some people here in the forums suspect, no I dont have a chinese restaurant in any case the food I make tastes more like home made rather than from the restaurants

well, the sauces that I normally use are : dark soya sauce, green chilli sauce, red chilli n garlic sauce, sweet n chilli sauce, oyster sauce, schezwan sauce and black bean sauce (my favourite), also one needs vinegar and maybe some rice wine or dry sherry. oh yes and I like to spike my food with red tobasco sauce.

maybe you can try some of my recipes here and let me know how they turn out, yes

[vkn]

Thanks a ton Saucy for the list of exotic sauces.  It is one of my new year's resolutions to learn and master traditional chinese dishes and hope you would not mind being my first guru.   You may be curious to know my other resolutions, isn't.  Check out my yesterday's blogpost whenever ur free.

I can't wait too long to start with one dish; I am going to do the first dish on Sunday.  Which one do you suggest for the first try (your favorite one perhaps :-)) out of all these tempting dishes?

Also last one, would you please let me know about your recipe sources?  Is it your own concoction or taken from journals, books, newpapers, etc?  I am really sorry for asking this.  These days, cases of plagiarism are quite ramphant; it is always better to give credits appropriately when I post about it at my blog.

[SAUCY]

vkn - guru hardly, I am just getting used to this wonderful experience of cooking, it is truly exhilarating for me

the recipes are all mine, I havent taken it from anywhere, its something I have put together, try the Chicken in Black Bean Sauce, its my fav recipe and I make it like wow

do let me know how it turns out.

cheers

[vkn]

Thank for your fantastic suggestion Saucy.  It is going to be first try some time during this week.  We are currently gathering the ingredients needed.  I will get back to you with the results shortly.  Take good care of you till then.  Cheers!

[SAUCY]

vkn - ok look forward to the results. btw, looking at your blogspot, i have started my own, with only sindhi cuisines there

[Sneha]

Chef VKN what is puffed Bengal Gram dal in your mooli vada recipe? It sounds interesting and I want to make it.

[SAUCY]

Earth calling ASH where are you ? I have managed to find the corn curd recipe for you, I did a search on google, came accross this article and called William Fan in Coimbatore, he owns two restaurants there, one is this one here called Ninhao and the other is China Valley. He was kind enough to explain the recipe and method of corn curd on the phone to me.
Corn Curd - you take egg yolk and mix it with corn flour, this has to be done cleverly so as not to make the mix too soft or too hard, roll it into any shape you like, he suggested triangles, I think roll them into a ball then you put bread crumbs around and fry them. The result shud be crisp outside and the filling shud be soft inside. So there, you have it, now please make them and let me know.

Cheers !

Saucy

[Sneha]

SAUCY, on 17 Jan., 2006, 8:35, said:

Earth calling ASH where are you ? I have managed to find the corn curd recipe for you, I did a search on google, came accross this article and called William Fan in Coimbatore, he owns two restaurants there, one is this one here called Ninhao and the other is China Valley. He was kind enough to explain the recipe and method of corn curd on the phone to me.
Corn Curd - you take egg yolk and mix it with corn flour, this has to be done cleverly so as not to make the mix too soft or too hard, roll it into any shape you like, he suggested triangles, I think roll them into a ball then you put bread crumbs around and fry them. The result shud be crisp outside and the filling shud be soft inside. So there, you have it, now please make them and let me know.

Cheers !

Saucy

Saucy, thanks for your efforts. How do I make it without egg yolk  

[SAUCY]

Sneha - thank you, and I am so sorry I forgot about the veggie people here, well I didnt ask at the time so had to call William again just now, he said for the veggies, he uses a kind of a vegetable jelly (this is available at any good food store) with a little water to get it going and then adds the corn flour, so there now I have done my bit, please make it and post it soon

[Tomato]

SAUCY, on 17 Jan., 2006, 8:35, said:

Earth calling ASH where are you ? I have managed to find the corn curd recipe for you, I did a search on google, came accross this article and called William Fan in Coimbatore, he owns two restaurants there, one is this one here called Ninhao and the other is China Valley. He was kind enough to explain the recipe and method of corn curd on the phone to me.
Corn Curd - you take egg yolk and mix it with corn flour, this has to be done cleverly so as not to make the mix too soft or too hard, roll it into any shape you like, he suggested triangles, I think roll them into a ball then you put bread crumbs around and fry them. The result shud be crisp outside and the filling shud be soft inside. So there, you have it, now please make them and let me know.

Cheers !

Saucy

So that's a corn curd, Ive had it somewher but it may have been called something else, thanks Saucy.

[Ash]

SAUCY, on 17 Jan., 2006, 8:35, said:

Earth calling ASH where are you ? I have managed to find the corn curd recipe for you, I did a search on google, came accross this article and called William Fan in Coimbatore, he owns two restaurants there, one is this one here called Ninhao and the other is China Valley. He was kind enough to explain the recipe and method of corn curd on the phone to me.
Corn Curd - you take egg yolk and mix it with corn flour, this has to be done cleverly so as not to make the mix too soft or too hard, roll it into any shape you like, he suggested triangles, I think roll them into a ball then you put bread crumbs around and fry them. The result shud be crisp outside and the filling shud be soft inside. So there, you have it, now please make them and let me know.

Cheers !

Saucy

Gosh, thanks a ton Saucy!    Sorry I was preoccupied with a project that took all my attention for over 3 months. I forgot my log in password and cant even remember my last post. :0  Suresh, thanks for worrying and sending me a new password and congratulations on the move. Give me a couple of days and I'll  get back to posting regularly.

[SAUCY]

Ash - Hiii, welcome back, and you are most welcome, do try the recipe and let us know

[Ash]

SAUCY, on 10 Feb., 2006, 1:40, said:

Ash - Hiii, welcome back, and you are most welcome, do try the recipe and let us know

Saucy, will try out the recipe in a few days though it seems very fattening.  

[SAUCY]

Ash - yes ok, pls do try at least once, for William's sake

[SAUCY]

Mixed Veggies in Hot Garlic Sauce

Ingredients : Spring Onions, Bell Peppers, Gobi, Baby Corn, Carrots, Mushrooms etc.

Sauce : Garlic Paste, Hot Red Chilli Sauce, Tomato Ketchup, Soya Sauce, Green Chilli Sauce, Oyster Sauce, Red Tobasco. Boil 2 glasses of water, put all sauces together, take 3 tsp of corn flour mix in some water, add to boiling sauce and lo, we have a thick hot garlic sauce ready

Method: Stir fry all the veggies with garlic for 10 mins, keep them crisp. Serve in a deep bowl, add sauce and bring to the table. Dont wait too long to serve or the sauce will coagulate and the veggies will turn soggy. Cook n eat

Enjoy !

Saucy





Goes well with Veg Hakka Noodles

[SAUCY]

Chicken in Hoisin Sauce

Ingredients :
500 gms chicken breast - cut to bite sized pieces
4-5 cloves of Garlic + 1 inch ginger chopped or 1 tsp GnG paste + 6-8 peppercorns - semi crushed
2 onions - 1 cut thin slices for rings n 1 cut small squares + 4-5 Baby corns cut into 2 inch pieces  
1 Red Bell Pepper + 1 Yellow Bell Pepper + 1 Green Bell Pepper - cut into small squares
3 tbsp hoisin sauce + 1 tsp red chilli sauce + 1 tsp soy sauce - mixed in 2 cups water
1 tbsp corn flour mixed with little water

Method :
Fry chicken till brown, keep aside. Stir fry GnG and onions, halfway thru add the baby corn, add the bell peppers, fry the veggies till the bell peppers are just cooked (not soft), add the chicken. Stir fry for a few mins, sprinkle the crushed pepper, mix well, done. Boil the sauces, add the corn flour to make a thick gravy. Serve the chicken in a deep bowl, pour the hot gravy on top, only when you are ready to eat. I find this is the only way to keep the veggies crisp. Steamed rice goes best.

Enjoy !

Saucy

[Suresh Hinduja]

SAUCY, on 17 Feb., 2006, 3:22, said:

2 onions - 1 cut thin slices for rings n 1 cut small squares

Why, why, huh, why?  

[SAUCY]

Suresh - its my "Gourmet' designer dish and I am having so much fun over here ok      

[Suresh Hinduja]

Okay that's fair, so you know your onions.