Posts Tagged ‘cabbage’

Hakka is word referred to a community in china and the term Hakka literally means the ‘guest among us’. The people in this community are famous for their hard work and simplicity. They often migrate from one place to another through out the world. Despite of their frequent migration they are famous for keeping their traditions alive. This is where the name was inspired for this very popular Indo-Chinesse dish.

I love Indo-chinese food. Now some of you guys out there wondering what is this Indo-chinese food. Its like chinese food are prepared in such way that suits indian palate. When I first moved to US and decided one day to order some chinese food. And to my surprise I did not find any familiar dishes on the menu like the top most ‘Hakka noodles’, Gobi Manchurian, Chilli Chicken and so on.

I was bit disappointed at that time as these use to be my favorite food and now I will not get any of these here. So, in order to fulfill my craving I have decided to try some of the dishes at home.

The key behind making this dish is you have cook on high heat without burning the vegetables and over cooking them. Also, preferably all the veggies need to be cut in slices about the same size.

Hakka Noodles

Hakka Noodles

  • 1 package Chings Hakka egg noodles or any Egg Noodles
  • 2 teaspoon olive oil
  • 2 garlic cloves, thinly sliced
  • 2 inch ginger, thinly sliced
  • 1 large carrots, cut in Julienne
  • 1 cup cabbage, thinly sliced
  • 7-8 button mushrooms, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1/2 white pepper powder
  • 1/2 teaspoon hot sauce
  • 1 teaspoon red chilli sauce
  • 2 tablespoon dark soy sauce
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 cup green onions, chopped
  • To start with, cook noodles as per package instructions. Once done keep it in cold water till you needed.
  • Meanwhile, heat oil in a large skillet and add ginger, garlic, onions and cook until onions are slightly translucent.
  • Add carrots, cabbage, green bell pepper and mushrooms to the pan and cook the veggies al dente over high heat.
  • Mix dark soy sauce, white pepper powder, red chilli sauce, white vinegar and worcestershire sauce in one bowl. Pour the sauce mixture on the vegetable and stir well so that it coat all the veggies. Add salt if needed.
  • Drain and add boiled noodles to the pan and toss gently.
  • Add sesame oil on top and sprinkle with green onions and serve hot. Enjoy!
Hakka Noodles

Hakka Noodles

Vegetable Manchurian

Posted: May 19, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , ,

Vegetable Manchurian 

We use to have Manchurian in India whenever we got Chinese takeout food. The Chinese food that you get in Indian restaurants are adapted to Indian taste and sentiments. So you can see a vegetarian dish like Gobi Manchurian. 

I got this recipe from my sister-in-law who is a great cook. 





For Manchurian/Pakora’s: 

  • 2 cups grated cabbage
  • 1/4 cup grated carrots
  • 2 green chillies, finely chopped
  • 1 tablespoon corn starch
  • 1/4 cup all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • Oil for deep-frying
  • salt to taste

For the sauce: 

  • 1 green bell pepper, sliced
  • 1/2  carrot, cut in Julienne
  • 1/2 cup spring onions
  • 1 small white onion, chopped
  • 2 garlic cloves, crushed
  • 1/3 cup cabbage, cut in long strips
  • 1 teaspoon hot sauce
  • 2 tablespoon Worcestershire sauce
  • 3 tablespoon tomato sauce/ketchup
  • 1 teaspoon corn flour


For Making Pakora’s 

  • Mix together grated cabbage and carrots in a bowl with green chillies, black pepper and salt to taste.
  • Add corn starch and all-purpose flour to the veggie mixture and mix well. You do not need to add water coz cabbage will release moisture so combine it with the flour to make batter for pakora’s.
  • Heat oil in a deep skillet over high heat. Make small balls using your hands and fry them until golden brown and crispy from outside and cooked throughly inside.
  • Repeat to complete the mixture and keep it aside.

For Sauce: 

  • Heat oil in a separate pan over medium heat, add chopped onions followed by garlic and cook for 2-3 minutes.
  • Add green bell pepper, carrots, scallions, cabbage and cook for 2-3 minutes more.
  • Add Worcestershire sauce, hot sauce and tomato sauce with some water to increase the consistency of the sauce.
  • In a small bowl mix together corn starch with 1 tablespoon of water and pour it in the sauce to thicken the gravy.
  • At this point of water, taste the sauce and add salt if needed coz Worcestershire sauce is salty so you may not need to add salt.
  • Now add the pakora’s to the sauce, stir well and cook for 3-4 minutes more.
  • Sprinkle chopped spring onions on top and enjoy.