Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. (Crispy) Noodles 2 cups

  2. White pepper 1/4 tsp.

  3. Ginger paste 1 tsp.

  4. Spring Onions,shredded 1/2 cup

  5. Cabbage, chopped 1/2 cup

  6. Beans sprouts 1/4 cup

  7. Carrot,chopped 1/4 cup

  8. Capsicum,chopped 1/4 cup

  9. Bamboo shoot, (chopped/optional) 1/4 cup

  10. (Cooked) chicken, (shredded) 1/4 cup

  11. Vinegar 1 tsp.

  12. Cornflour (mixed with water 1 1/2 tbsps) 1/4 cup

  13. prawns,(Cooked/chopped/optional) 1/4 cup

  14. Tomato (cut into 8 long slices) 1 (medium)

  15. Ham,(cooked shredded/optional) 1/4 cup

  16. Oil 4 tbsp

  17. Chili powder 1/4 tsp.

  18. Salt To taste

  19. Chicken stock 1 cup

  20. Chicken stock 4 cups

  21. For the Fried Noodles:

  22. Tomato sauce 4 tbsp.

  23. Noodles 100 gms.

  24. Soya Sauce 1 tsp.

  25. Water 5 cups

  26. Chili sauce 1/2 tsp.

  27. Oil 1 tsp.

  28. Ajinomoto (A pinch)

  29. Oil For frying

  30. Sugar 1 tbsp.

  31. Salt 1 tsp.

Instructions Jump to Ingredients ↑

  1. Method for making Chopsuey- 1. Heat 4 tablespoons of oil in a pan 2. Add the Ginger Paste, spring onion, cabbage, bean sprouts, carrot, capsicum, bamboo shoot, ajinomoto, pepper, chili powder and salt 3. Stir fry over a high flame for 1 minute.

  2. Add the chicken, prawn and ham. Fry in the same manner for 1 minute.

  3. Add the stock, tomato sauce, Soya sauce, chili sauce, sugar, vinegar and salt. Bring to a boil. Add the conflour mixed with water and stir continuously till the mixture becomes thick.

  4. Add the tomato and stir. Remove from heat.

  5. To serve, pour the hot chopsuey mixture into a serving bowl and place the crispy noodles on top of this mixture.

  6. Serve immediately. Alternatively, pour the hot chopsuey mixture on top of the crispy noodles Method for fried noodles - 1. Boil the water and add the noodles and salt. Cook uncovered over a high flame for 1 ½ minutes, stirring often.

  7. Drain and cool thoroughly.

  8. Heat plenty of oil in frying pan. Deep fry the noodles on a high flame, in batches.

  9. When crisp and golden drain on to absorbent paper.

  10. Cool, store in an air-tight jar at room temperature. They preserve well for a month or so SPECIAL TIPS ON CHINESE COOKING 1. When cooking Chinese food at home, the secret lies in using absolutely fresh vegetables in abundance and finely sliced 2. As for the vegetables, french beans are almost always cut diagonally, onions chopped or sliced fine and ginger and garlic crushed. Cabbage, spinach and lettuce are shredded into fairly large pieces unless specified otherwise 3. Make sure that the meat, fish and poultry are also finely sliced besides being fresh and tender 4. Gingelly oil may be used where no specific instructions have been given 5. The use of cornflour in many Chinese dishes helps in three ways Coating: It gives meat a light coating which not only makes the meat tender but retains its flavour Thickening: The thickness of the gravy or soup depends on the amount of cornflour used: these vary in different dishes, as a sweet and sour pork dish should be fairly thick and tomato hot and sour soup should be thinner Holding: Cornflour holds minced meat together and also keeps the moisture in. It is used in meat ball dishes 1. Home made egg noodles: Beat 6 eggs lightly. Add a pinch of salt and sift in enough flour to make a soft dough. Roll the dough very thinly (much thinner than pie pastry) sprinkle flour on the surface to prevent it from sticking. Let it remain on the table to dry for 30 minutes, then slice it into very fine strips. You can use these egg noodles soup (soup with a few noodles) or fried noodles 2. In the recipes given in this revised, new edition, the use of monosodium glutamate has been completely dropped, as the commercially prepared, synthetic variety has proven to be excessively harmful for health 3. Most of he recipes given in this book serve 4-5 persons and completely Chinese meal normally consists of 5 to 6 dishes.

Comments

882,796
Send feedback