Boneless Chicken is marinated in salt and pepper, chilli paste, light and dark soya sauce, vinegar, julienne of garlic and ginger and sliced chillies. This is left to marinate overnight if possible to get the best flavour The next day green peppers, shallots and coriander is added to the chicken.A batter is prepared by mixing …
I love Hakka Chinese & this recipe came out of my experimenting with various recipes. A fragrant mixture of Chilli, Coriander, Ginger, Garlic and Pepper are pounded together and beautiful Tiger shrimp is also pounded. Mushrooms are added to the Shrimp, together with some sliced smaller pieces of Shrimp, Soya sauce and some of that …
Pepper is the star in this quick Indo Chinese recipe. On the Hakka Chinese menu, this features prominently with Chilli Chicken and Garlic Chicken. Of course we love our black Pepper and this features a lot of it!
Prawns or Shrimp are marinated in a batter. Then deep-fried and kept aside. Garlic, Ginger, Chillies, Onion and green pepper are sauted with some tomato, tofu, soya, chilli sauce and vinegar and a corn starch slurry holds it all together. The prawns or shrimp and then tossed in and then finished off with some chopped …
Hakka Chinese is always a fave in our household. One of the items my sons love to order is Crispy Beef however, one order is never enough. After developing this recipe for a while this comes pretty close. Beef is sliced very thin, marinated and then fried twice to get it nice and crispy. It’s …
Beef is tossed with Chinese condiments and my delicious homemade Schezwan to make this amazing Schezwan Beef. This is become a recipe I can quickly wrestle together for my son who takes it packed by the gallon back to University, or when I decide to cook Chinese food for my family and friends. The Schezwan …
In my quest to make perfect Pakoras, I’ve tried to recipe develop this a few times, but I think I finally got this perfect! If you think that the whole Indo Chinese concept is odd – trust me, Hakka Chinese cuisine is amazing. This cuisine was born when Chinese immigrants who moved to India adapted …
This Chicken is marinated in Schezwan sauce and other aromatics and tossed in a special batter that makes it super crunchy and delicious when deep fried. I’ve made Chicken Pakoras before but created this recipe by accident and realized that it was closer to the type we get at the amazing Hakka Chinese restaurant down …
Schezwan cuisine that originated in the Sichauan province of China is bold and spicy and very popular in Indian Chinese cuisine. The addition of the authentic Sichuan peppers make this a true Schezwan sauce.In this recipe, I’m using a combination of dried Kashmiri chillies and regular Chinese Chillies. I also boiled the chillies and the …
Often served as an appetizer, Dragon Chicken is made from Chicken strips that are battered and fried and tossed in a sweet & spicy gravy to coat. It’s a super easy recipe to put together even if you want to throw it together for a mid week snack. Even though it’s typically ordered as a …
