The aroma of pungent, delicious sauces the smoky stir-frying the fresh, colourful vegetables getting ready to be served the fragrance of rice and noodles… Ah! the pleasures of Chinese cooking! Ask any foodie to list his/her top three cuisines, and in all likelihood Chinese will figure in that list. Chinese cuisine today is loved globally for its spicy, colourful delicacies that can be prepared quickly.
Interestingly, the Chinese believe that cooking is an art. A simple stir-fry, hearty rice, an elaborate vegetable or an exotic dessert – Chinese cuisine offers variety and taste for every palate. It is these aspects of Chinese that compelled me and my team to revisit my age-old, time-tested recipes and present them in a new style. After extensive research about Chinese cuisine, I present to you this new edition of CHINESE COOKING, a collection of 57 recipes that are not only authentic, but also very appealing.
Chinese cooking has always been quick, easy and fun as one gets to play with a variety of vegetables and sauces. Right from choosing the ingredients to presenting a dish, we have taken utmost care to maintain the authenticity of this versatile cuisine. I have divided the book into 7 sections viz. Soups Starters Rice, Noodles and Stir- fries Vegetable Dishes Accompaniments Desserts and Basic Recipes.
Chinese food is as nutritious as it is tasty since it is cooked on a high flame for a short time, thereby retaining all the nutrients. Besides this, minimum usage of oil makes it healthy.
Start your meal with popular soups like Hot and Sour soup, page 16, Manchow Soup, page 19, and a few innovative versions of authentic soups like Sweet Corn and Asparagus Soup, page 11, Baby Corn Soup, page 12 etc. This section comprises of both plain and spicy flavours. Relish these soups piping hot with tasty starters. Commonly used ingredients like baby corn, wontons, cabbage, and capsicum are all used innovatively to whip up yummy nibbles like Fried Wontons, page 24, Spring Rolls, page 29, Fried Baby Corn, page 34 and Chinese Bhel, page 38. A few uncommon ingredients like water chestnut and paneer have also been added to create an interesting dish like Waterchestnut in Schezuan sauce, page 33.
The main course includes rice and noodle dishes like Triple Schezwan Rice, page 42, Pan-fried Noodles, page 47, Chilli Garlic Noodles, page 48 etc. that make a complete meal when served with vegetable dishes like Vegetable Hong Kong Style, page 59, Vegetables in Hot Garlic Sauce, page 60 and so on. For those who are diet-conscious and are looking for healthier options, the stir-fry section will suit you well.
Chinese meals are known for serving sauces along with food to further enhance the flavours as per individual liking. Hence accompaniments play an important role in Chinese cuisine. Chillies in Vinegar, page 66, Schezuan Sauce, page 64, Chilli Garlic Sauce, page 65 etc. are a must on the dining table. Not only do these make good accompaniments to soups and starters, they also perk up the flavour and taste when used in stir- fries and noodles.
No meal is complete without a sweet treat. We’ve included a range of Chinese treats like Date and Sesame Wontons, page 68, Goreng Pisang, page 71, Almond Jelly with Fruit Cocktail, page 72 and so on.
I really hope that you enjoy cooking these recipes and recreate the wonderful flavours of China for your loved ones.