Friday, 28 October 2011

GOBI ( CAULIFLOWER ) MANCHURIAN

 [ I N  S A V O U R Y  D I S H E S ]

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This absolutely delicious cauliflower recipe is one of my new found favorites! I first discovered this dish when I went to this beautiful restaurant called "Yardbird" in Soho Hong Kong, and they served tapas style dishes and this was one of them. At first it looked like a fried prawn ball in chilli sweet and sour sauce, when I bit into it, I soon tasted it was cauliflower! What a great dish  for non meat eaters! I always wonder about different ways to make kids, and even adults eat veggies more often and this mouth- watering dish always makes them come back for more! So I decided to try it out! This is a different take on it, as I'm not a professional cook and can't make the exact version like a restaurant can. But this was super delicious and was taken from an indian recipe book! 
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  [ I N G R E D I E N T S ]


Cuisine: Indian / Chinese
Serves : 4 people
1 tsp Turmeric
1 Cauliflower
1 tsp Salt
2 tbsp all purpose flour
2 tbsp Corn flour
3 tsp Water
1 Egg

SAUCE

1/3 Cup Rice vinegar
4 tbsp Brown Sugar
1 tbsp Tomato Ketchup
2 tsp Corn Starch mixed with 4 tsp water
1 tsp soy sauce
1 cup of sliced pineapple

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 [ D I R E C T I O N S ]

1. Separate cauliflower florets into medium sized trees. 
2. Blanch them in salted boiling water for 3-4 mins. Drain all the water
3. In a separate bowl mix flour, corn flour, water, egg, salt and turmeric to create the thick batter.
4. Prepare oil for frying in a heavy bottomed pot.
5. Dip the florets into the batter until it is well coated. Place each of the florets into the oil. Deep fry until the gobi is deep golden brown. Remove the Gobi with a frying strainer then onto absorbent paper and keep aside to rest.
6. For the sauce : Combine the cornstarch with water, making sure the cornstarch is dissolved then set aside.
7. Place rice vinegar, brown sugar, tomato ketchup and soy sauce into a small saucepan and mix bringing the mixture to boil.
8. Add the cornstarch and water mixture and stir until the sauce has thickened to desired consistency.
9. Add sliced pineapple into the mixture.
10. When the sauce is all completed turn the heat off and add gobi into the sauce.  Toss until all the gobi is covered with sauce.
11. WOLAH! Finished! Now serve and sprinkle with some sesame seeds!!
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CHINESE TRANSLATION
咕嚕菜花. 
(四人份)
材料:鬰金根粉(一種印度香料)1茶匙 。(如買不到可不用)
椰菜花1個
鹽1茶匙,麵粉,粟粉2湯匙,水3茶匙,旦1只。
汁材料: 米醋1\3杯,黃糖4湯匙,茄汁1湯匙,
粟粉2茶匙(溶於4茶匙之清水中)
生抽1茶匙。 菠蘿片1杯。
做法:1)用手掰開椰菜花成小花件。
2)放入已下鹽之沸水中拖至八成熟,瀝干備用。
3)在另一碗中,放入麺粉、粟粉、水、旦、鹽及鬱金根粉,
撹勻成一厚粉漿。
4)用一厚重鑊備油至190度大熱。
5)放菜花件入粉漿中,使之均勻沾上漿料,續件放入滾油中,
炸至金黃色,取出放網籬中歇息片刻,同時用廚紙吸去表面多餘油份。
6)汁做法:均勻混合粟粉和水。
7)用小煲倒入醋、糖、茄汁和生抽,攪煮至滾。
8)加入生粉水使之濃稠。
9)放入菠蘿片撹勻。
10)熄火,倒入已炸脆之菜花件,全撈勻至每件勻沾上汁料。
11)可洒上已炒香之白芝麻,上桌供食
    

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