Food
A Royal repast
Chinese recipes from Royal China, India take you to the East
Restaurateur Neville Vazifdar of Royal China, India, shares some recipes with Parsiana readers.
PRAWN DUMPLINGS
(Makes 15-20 dumplings)
Wheat starch (3/4 cup)
Starch (2 tbsp)
Salt (¼ tsp)
Boiling water (½ cup)
Vegetable oil (2½ tsp)
Prawns (180 g — raw, rinsed, tails removed, chopped)
Bamboo shoots (3 tbsp — finely chopped)
Chinese rice wine (3/4 tsp)
Sesame oil (¼ tsp)
Salt (¼ tsp)
White pepper (pinch)
Egg white (1)
Corn starch (2 tsp)
Vegetable oil (as needed)
In a medium bowl, combine the wheat starch, starch and salt. Slowly stir in half a cup of boiling water. Add the oil and shape into a dough. Roll the dough, cover and let it rest. Place the prawns in a bowl, and add the remaining ingredients. Cover and refrigerate for one hour. Break off one teaspoon of the dough and flatten it. Lay the dough on the table and press down on it with the oiled side of a knife to form a circle. Place a teaspoon of filling in the middle of the wrapper. Lift the upper edge of the wrapper and fold it over the filling. Steam the dumplings in batches of five for 12-15 minutes. Serve the dumplings with Royal China hot chilli oil for dipping.
(Makes 15-20 dumplings)
Wheat starch (3/4 cup)
Starch (2 tbsp)
Salt (¼ tsp)
Boiling water (½ cup)
Vegetable oil (2½ tsp)
Prawns (180 g — raw, rinsed, tails removed, chopped)
Bamboo shoots (3 tbsp — finely chopped)
Chinese rice wine (3/4 tsp)
Sesame oil (¼ tsp)
Salt (¼ tsp)
White pepper (pinch)
Egg white (1)
Corn starch (2 tsp)
Vegetable oil (as needed)
In a medium bowl, combine the wheat starch, starch and salt. Slowly stir in half a cup of boiling water. Add the oil and shape into a dough. Roll the dough, cover and let it rest. Place the prawns in a bowl, and add the remaining ingredients. Cover and refrigerate for one hour. Break off one teaspoon of the dough and flatten it. Lay the dough on the table and press down on it with the oiled side of a knife to form a circle. Place a teaspoon of filling in the middle of the wrapper. Lift the upper edge of the wrapper and fold it over the filling. Steam the dumplings in batches of five for 12-15 minutes. Serve the dumplings with Royal China hot chilli oil for dipping.
SUI MAI DUMPLINGS
(Makes 20 dumplings)
Prawns (180 g — peeled)
Ginger (1 tsp — minced)
Pork (3/4 cup — ground)
Oyster sauce (1 tsp)
Chinese rice wine (1 tsp)
Sesame oil (1 tsp)
Granulated sugar (½ tsp)
Wonton wrappers (20 — cut into circles)
Soak the prawns in warm, lightly salted water for five minutes. Mince the prawns, ginger and pork together. Mix the filling ingredients. Lay a wonton wrapper in front of you. Wet the edges. Put two to three teaspoons of filling in the middle. Press the edges together with the top of the filling exposed. Steam for five to 10 minutes. Serve with Royal China hot chilli oil for dipping.
(Makes 20 dumplings)
Prawns (180 g — peeled)
Ginger (1 tsp — minced)
Pork (3/4 cup — ground)
Oyster sauce (1 tsp)
Chinese rice wine (1 tsp)
Sesame oil (1 tsp)
Granulated sugar (½ tsp)
Wonton wrappers (20 — cut into circles)
Soak the prawns in warm, lightly salted water for five minutes. Mince the prawns, ginger and pork together. Mix the filling ingredients. Lay a wonton wrapper in front of you. Wet the edges. Put two to three teaspoons of filling in the middle. Press the edges together with the top of the filling exposed. Steam for five to 10 minutes. Serve with Royal China hot chilli oil for dipping.
Assorted varieties of steamed dumplings at Royal China
ROAST PORK PUFF
(Makes 15 pork puffs)
Filling
Garlic (3 cloves)
Ginger (2 tbsp — finely grated)
Light soy sauce (4 tbsp)
Chinese rice wine (2 tbsp)
Yellow bean sauce (2 tbsp)
Groundnut oil (1 tbsp)
Clear honey (2 tbsp)
Pork fillets (500 g)
Pastry
Puff pastry (225 g)
Egg (1 — beaten)
Sesame seeds (1 tbsp)
For the pork marinade
Combine all the marinade ingredients with the pork. Cover with cling film and leave in the fridge for a few hours. Preheat the oven to 180°C/Gas 4. Remove the pork from the marinade and put it in a roasting tin. Set the marinade aside. Cook the pork for 40 minutes. Baste the meat with the marinade a few times during roasting.
For the pastry puffs
Cut the puff pastry sheet into triangles. Put about 1 teaspoon of pork in the centre of half of the triangles and then put another triangle on top to enclose. Press the edges of each triangle parcel together. Brush the beaten egg over the top of each parcel and place on a roasting tray. Sprinkle with sesame seeds.
Cook the pastry puffs in the oven for 15-20 minutes at 180°C/Gas 4, or until the pastry is golden brown. Serve at once.
(Makes 15 pork puffs)
Filling
Garlic (3 cloves)
Ginger (2 tbsp — finely grated)
Light soy sauce (4 tbsp)
Chinese rice wine (2 tbsp)
Yellow bean sauce (2 tbsp)
Groundnut oil (1 tbsp)
Clear honey (2 tbsp)
Pork fillets (500 g)
Pastry
Puff pastry (225 g)
Egg (1 — beaten)
Sesame seeds (1 tbsp)
For the pork marinade
Combine all the marinade ingredients with the pork. Cover with cling film and leave in the fridge for a few hours. Preheat the oven to 180°C/Gas 4. Remove the pork from the marinade and put it in a roasting tin. Set the marinade aside. Cook the pork for 40 minutes. Baste the meat with the marinade a few times during roasting.
For the pastry puffs
Cut the puff pastry sheet into triangles. Put about 1 teaspoon of pork in the centre of half of the triangles and then put another triangle on top to enclose. Press the edges of each triangle parcel together. Brush the beaten egg over the top of each parcel and place on a roasting tray. Sprinkle with sesame seeds.
Cook the pastry puffs in the oven for 15-20 minutes at 180°C/Gas 4, or until the pastry is golden brown. Serve at once.
STIR FRY VEGETABLES WITH OYSTER SAUCE
(Serves 4)
Pak choy (1 bunch)
Oyster sauce (2 tbsp)
Garlic (1 clove)
Light soy sauce (1 tsp)
Brown sugar (½ tsp)
Vegetable oil (1 tbsp)
Sesame oil (1 tsp)
Cut pak choy stems in half lengthwise. Combine oyster sauce, garlic, soy sauce, sesame oil and brown sugar in a small bowl, and stir until the sugar dissolves. Place a large frying pan on a medium flame, pour the vegetable oil. Put the pak choy in the pan and stir well for 3-4 mins or until bright green and tender crisp. Drizzle the oyster sauce mixture, stir quickly and serve.
(Serves 4)
Pak choy (1 bunch)
Oyster sauce (2 tbsp)
Garlic (1 clove)
Light soy sauce (1 tsp)
Brown sugar (½ tsp)
Vegetable oil (1 tbsp)
Sesame oil (1 tsp)
Cut pak choy stems in half lengthwise. Combine oyster sauce, garlic, soy sauce, sesame oil and brown sugar in a small bowl, and stir until the sugar dissolves. Place a large frying pan on a medium flame, pour the vegetable oil. Put the pak choy in the pan and stir well for 3-4 mins or until bright green and tender crisp. Drizzle the oyster sauce mixture, stir quickly and serve.
Chinese delicacies include dishes made with prawns and beef
SWEET AND SOUR PRAWNS
Serves 4
Large prawns (12)
Salt (to marinate the prawns lightly)
Oil (enough for shallow frying the prawns)
Black garlic (2 cloves — minced)
Ginger (2 slices — sliced thinly)
Red chilli peppers (2 — sliced thinly)
For the sauce
Ketchup (½ bowl)
Sugar (2 tbsp or to taste)
Soy sauce (1 tbsp or to taste)
White vinegar (½ tbsp or to taste)
Shallow fry the prawns. Prepare the sauce. Sautée the garlic, ginger and red peppers. Pour in the sauce and bring to a boil. Quickly add in the previously fried prawns and stir around well to coat evenly.
Serves 4
Large prawns (12)
Salt (to marinate the prawns lightly)
Oil (enough for shallow frying the prawns)
Black garlic (2 cloves — minced)
Ginger (2 slices — sliced thinly)
Red chilli peppers (2 — sliced thinly)
For the sauce
Ketchup (½ bowl)
Sugar (2 tbsp or to taste)
Soy sauce (1 tbsp or to taste)
White vinegar (½ tbsp or to taste)
Shallow fry the prawns. Prepare the sauce. Sautée the garlic, ginger and red peppers. Pour in the sauce and bring to a boil. Quickly add in the previously fried prawns and stir around well to coat evenly.
STIR-FRIED CHICKEN WITH BLACK BEAN SAUCE
Serves 4
Boneless chicken thigh (250 g — deskinned and cut into chunks)
Corn starch (2 tsp)
Light soy sauce (1 tsp)
Salt (1 tsp)
Vegetable oil (2 tbsp)
Black bean sauce (1 tbsp)
Garlic (1 tsp — minced)
Ginger (1 tsp — minced)
Dark soy sauce (1 tsp)
Water (1/3 cup)
Onion (1 — cut into chunks)
Red pepper (½ tsp)
Spring onion (1 — finely shredded)
Combine the chicken, corn starch, one teaspoon of the rice wine, light soy sauce and half teaspoon of the salt. Stir in one teaspoon of the oil. In a bowl add black bean sauce with the garlic, ginger, and dark soy sauce. In another bowl, add the water and rice wine. Heat a wok and add two tablespoons of oil, add the onion and red pepper flakes, stir fry for 30 seconds. Add the chicken, and cook for two minutes.
Add the black bean mixture and stir fry for 30 seconds. Add the water mixture into the wok, sprinkle on the remaining salt, and stir fry one to two minutes, or until the chicken is cooked through. Stir in the shredded spring onion. Transfer to a plate and serve immediately.
Serves 4
Boneless chicken thigh (250 g — deskinned and cut into chunks)
Corn starch (2 tsp)
Light soy sauce (1 tsp)
Salt (1 tsp)
Vegetable oil (2 tbsp)
Black bean sauce (1 tbsp)
Garlic (1 tsp — minced)
Ginger (1 tsp — minced)
Dark soy sauce (1 tsp)
Water (1/3 cup)
Onion (1 — cut into chunks)
Red pepper (½ tsp)
Spring onion (1 — finely shredded)
Combine the chicken, corn starch, one teaspoon of the rice wine, light soy sauce and half teaspoon of the salt. Stir in one teaspoon of the oil. In a bowl add black bean sauce with the garlic, ginger, and dark soy sauce. In another bowl, add the water and rice wine. Heat a wok and add two tablespoons of oil, add the onion and red pepper flakes, stir fry for 30 seconds. Add the chicken, and cook for two minutes.
Add the black bean mixture and stir fry for 30 seconds. Add the water mixture into the wok, sprinkle on the remaining salt, and stir fry one to two minutes, or until the chicken is cooked through. Stir in the shredded spring onion. Transfer to a plate and serve immediately.
CRISPY SHREDDED BEEF
Serves 4
Beef fillet (230 g)
Eggs (2 — beaten)
Salt (½ tsp)
Cornflour (4-5 tbsp)
5 spice powder (2 tsp)
Oil for deep frying
For the sauce
Spring onions (one bunch — finely shredded)
Garlic (2 cloves — minced)
Ginger (1 piece — grated)
Red chillies (2 — finely chopped)
Carrot (1 small — finely sliced)
Castor sugar (4 tbsp)
Rice vinegar (3 tbsp)
Light soy sauce (2 tbsp)
Cornflour paste (1 tbsp cornflour, mixed with 2 tbsp cold water)
Cut the beef into strips and dip in cornflour. For the batter place cornflour in a bowl with the salt and five spice powder and beaten eggs. Mix well. Cook beef for 4-5 minutes until golden brown. In a wok pan heat 1 tbsp of vegetable oil. Add carrots, spring onions, garlic, ginger and chillies. Stir fry again for two minutes and add the rest of the ingredients.
Once the sauce is quite thick, quickly add the beef and stir well to coat in the sauce.
Serves 4
Beef fillet (230 g)
Eggs (2 — beaten)
Salt (½ tsp)
Cornflour (4-5 tbsp)
5 spice powder (2 tsp)
Oil for deep frying
For the sauce
Spring onions (one bunch — finely shredded)
Garlic (2 cloves — minced)
Ginger (1 piece — grated)
Red chillies (2 — finely chopped)
Carrot (1 small — finely sliced)
Castor sugar (4 tbsp)
Rice vinegar (3 tbsp)
Light soy sauce (2 tbsp)
Cornflour paste (1 tbsp cornflour, mixed with 2 tbsp cold water)
Cut the beef into strips and dip in cornflour. For the batter place cornflour in a bowl with the salt and five spice powder and beaten eggs. Mix well. Cook beef for 4-5 minutes until golden brown. In a wok pan heat 1 tbsp of vegetable oil. Add carrots, spring onions, garlic, ginger and chillies. Stir fry again for two minutes and add the rest of the ingredients.
Once the sauce is quite thick, quickly add the beef and stir well to coat in the sauce.
VEGETABLE PAN FRIED NOODLES
Noodles (3 cups — boiled)
Oil (2 tbsp)
For the vegetables
Mushrooms (2 cups — sliced)
Baby corn (1 cup)
Broccoli (1 cup)
Pak choy (1 cup)
Garlic (1 tbsp — finely chopped)
Soy Sauce (3 to 4 tsp)
Cornflour (1 tbsp mixed with ½ cup water)
Oil 2 tbsp
Salt (to taste)
For the noodles
Heat the oil in a wok or large frying pan. Spread the noodles and cook over a slow flame until the noodles are lightly browned at the bottom. Turn them over gently and cook the other side until the noodles are lightly browned.
For the vegetables
Heat the oil in a wok or frying pan on a high flame, add the garlic and fry for a few seconds. Add the mushrooms and greens and sauté them for a few minutes. Mix the soy sauce, cornflour paste and salt and cook till the sauce thickens. Keep aside.
Transfer the noodles onto a serving plate and top with the vegetables. Serve immediately.
Noodles (3 cups — boiled)
Oil (2 tbsp)
For the vegetables
Mushrooms (2 cups — sliced)
Baby corn (1 cup)
Broccoli (1 cup)
Pak choy (1 cup)
Garlic (1 tbsp — finely chopped)
Soy Sauce (3 to 4 tsp)
Cornflour (1 tbsp mixed with ½ cup water)
Oil 2 tbsp
Salt (to taste)
For the noodles
Heat the oil in a wok or large frying pan. Spread the noodles and cook over a slow flame until the noodles are lightly browned at the bottom. Turn them over gently and cook the other side until the noodles are lightly browned.
For the vegetables
Heat the oil in a wok or frying pan on a high flame, add the garlic and fry for a few seconds. Add the mushrooms and greens and sauté them for a few minutes. Mix the soy sauce, cornflour paste and salt and cook till the sauce thickens. Keep aside.
Transfer the noodles onto a serving plate and top with the vegetables. Serve immediately.
Fried rice is popular in Chinese cuisine
EGG FRIED RICE
Serves 4
Cooked rice (3 cups)
Eggs (4 — beaten well)
Spring onion (1 — chopped finely)
Ginger (1” — ground)
Garlic flakes (2 — ground)
Salt (to taste)
Oil (1 tsp)
Heat oil in a pan. Fry onion till golden brown. Add ginger-garlic paste and simmer for a minute. Add the beaten eggs and stir continuously for about 5 min. Add salt, spring onions, cooked rice and mix well.
Serves 4
Cooked rice (3 cups)
Eggs (4 — beaten well)
Spring onion (1 — chopped finely)
Ginger (1” — ground)
Garlic flakes (2 — ground)
Salt (to taste)
Oil (1 tsp)
Heat oil in a pan. Fry onion till golden brown. Add ginger-garlic paste and simmer for a minute. Add the beaten eggs and stir continuously for about 5 min. Add salt, spring onions, cooked rice and mix well.
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