When Nehru gave me a book on Chinese cookery twenty five years ago, I was very excited. Chinese food was available in restaurants only and our Chinese culinary expertise limited to noodles and fried rice. Today, although I say so myself, I am quite adept at cooking up a fancy Chinese menu. Through the years, Chinese cuisine has ruled our roost and every anniversary was a chance to try out something new. This year, 9th January 2010, is no exception. And so I give you some of my favourite Chinese recipes – Sweet & Sour Pork and Glass Noodles along with a family dessert, the timeless fruit salad. Try eating with chopsticks to make it a gastronomic adventure indeed.To us and ours!
Glass Noodles with Chicken and Scrambled Egg
250 gms. glass noodles Stand in boiling water for minutes. Drain and keep aside), 1 cup peas, 1 egg omelette cut into strips, 6 chicken sausages cooked and cut into rounds, 1 soup cube, 3 cloves minced garlic, ½ inch minced ginger, soya sauce(optional), salt to taste.
Heat 3 tbsp. oil in wok. When hot add ginger – garlic and fry for one minute. Add the peas and soup cube and stir fry for 3 minutes. Next add the noodles, lower flame and mix gently. Add the sausage. Mix well. Adjust salt to taste. Keep on fire till hot. Transfer to serving dish. Add soya sauce and garnish with omlettte strips.
Sweet & Sour Pork
Sauce: 3 tbsp. tomato sauce; 2 tbsp. chilli sauce; 2 tbsp. white rice vinegar ( can use less); 1 tbsp. light soya sauce or ½ tsp. soy sauce; 2 tbsp. sugar; salt to taste; 100 ml water; 1tbsp.cornflour for thickening. Mix sauce ingredients together and keep aside.
1 capsicum cubed.
1/4 kg pork, cubed (medium sized pieces). Marinade 10 minutes in 2 tbsp cornflour, 1 egg, salt and pepper and deep fry till golden brown. Keep aside.
1 tbsp. chopped garlic; 1 tsp. green chillies, minced; 1 tsp. chopped ginger; 1 tbsp. chopped spring onions.
Fry garlic, chillies, ginger and spring onions till fragrant in a little oil. Add the sauce ingredients. Bring to boil. Add pork and capsicum. Garnish with corriander leaves. Serve hot.
This is my Mum’s recipe acquired from her mum and I daresay she got it from her mum too. Fruit salad was a great favourite at large gatherings since all one had to do was peel/cut/chop the fruits and throw in all the ingredients. The mint leaves are my addition and I must say they make the difference to a very colourful dish.
Silver Jubilee Fruit Salad
1 apple, cubed, 2 oranges, segmented and pith removed, 1 mango cubed, 1 pear, cubed, 3 bananas sliced, a handful grapes, halved, sugar to taste, 1 tsp vanilla essence, 1 cup milk.
Add cut fruits and essence to milk and keep in refrigerator till chilled. Garnish with mint leaves and serve cold with or without icecream.