Showing posts with label vegetables. Show all posts

Cah Bok Choy (Bok Choy with Oyster Sauce)

Posted by Lisa on Friday, February 16, 2007. Filed under: ,
8 Comments

As I wrote in my previous post about Gobi Manchurian, there are some differences in taste between chinese dishes prepared in Indian hotels and the one that I knew in Indonesia. This in one of the most common taste of chinese dishes in Indonesia. You can find it everywhere from home-dinner table to the five stars hotel and restaurants.

Last week when I was shopping in one supermarket in Cochin, to my surprise I found Bok Choy on the vegetables racks. Yes, right. That was the first time for me to find it in Cochin for tha last 3 years I live in Cochin. Panicly, I bought all Bok Choy they had... I was so worry I could not find it next time (and it's true. I came to the same supermarket 3 times after that, and never find the same vegetables). So I guess that was my luck and make me able to post this entry.

Once I was told by my chinese friend about the main ingredients for making chinese dish you should have. First is of course Soy sauce. If you were in Indonesia, choose the Salty Soy Sauce, as we have another kind of Soy Sauce: Sweet Soy Sauce. The second one is Sesame Oil. This oil have a specific taste and aroma that will make the dish special.

Ingredients:
2 Bok Choy, clean and remove it's stalks
125 grams cleaned prawns (or squids, cut into small pieces)
1/2 Onion, finely minced
2 garlics, minced
1 cm ginger, crushed
2 tbsp Oyster Sauce
1 tbsp corn flour
salt
1/2 tsp black pepper, powdered
200 ml water
1 tsp sesame oil

In a pan, bring to boil some water and a pinch of salt. Add Bok Choy and cook for 1 minute. Remove from pan and drain it. Put the cooked Bok Choy in a plate, set aside.

In a frying pan, heat a little oil. Add minced garlic, Onion and ginger. Stir fry them until the aroma comes. Add prawns and fry until they slightly pink in color.

In a bowl, mix together: Oyster sauce, corn flour, salt, black pepper, sesame oil and water. Pour the mixture to the frying pan. Bring to boil and cook until the gravy thicken. remove from pan and pour the sauce over the cooked Bok Choy. Serve hot.

Gobi Manchurian

Posted by Lisa on Monday, January 15, 2007. Filed under:
16 Comments

I enjoy the taste of Chinese Cuisines served by Indian restaurants... ;-p. Chili Chicken, Chilli Gobi.. and Gobi Manchurian are my favorite. For me they don't taste like the chinese food I've known before. I always joke to my husband whenever we visit chinese restaurant in Cochin... "aaaah.. you mean, Indian Chinese food.." hehehe. They actually really new taste for me. I mean, I rarely find this kind in Chinese restaurant in Indonesia.

But I like it anyway. Especially when it served dry, not with gravy. I think most of Restaurant in Cochin serve them with gravy because most of people still enjoy them as a side dish for chappati or porrota... Hmmm, Nice combination of chinese and Indian then.. :-)

For the cauliflower:
250 grams cauliflower (1 medium size), cut into small florets
1/3 cup corn flour
1/2 cup all-purpose flour (maida)
1/3 cup water (approx)
1/2 tsp salt
1/4 tsp white pepper powder

Sauce:
1 medium size Onion, chopped
2 garlics, minced
1 inch ginger, minced
2 green chilies, chopped
1 tbsp soya sauce
4 tbsp hot and sweet sauce
1/2 tsp vinegar
1/4 tsp white pepper powder
salt as per taste
1 tbsp corn flour dissolve in 1/2 cup water
1/4 cup chopped green onion + green corriander

In a bowl mix maida, corn flour, salt and pepper by adding water to form a fine batter. Add the cauliflower into the batter and mix well. Heat oil in a pan, deep fry the cauliflower florets covered with batter until brown and cooked. Set aside.

Heat 2 tbsp oil in a pan, add chooped Onion, green chilies, minced garlic and ginger. Saute in high flame for 5 minutes until they turn slightly tender. Add soy sauce, hot & sweet sauce and vinegar. Saute again for 3 minutes. Add salt and pepper powder. Then add the corn flour mixture and cook until the sauce thicken. Add the fried cauliflower and mix them so all the florets is covered with the sauce. Remove from flame and garnish with chopped green onion and crriander leaves.

« Previous Entries