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Ingredients:
Servings:
Units: US | Metric
Directions:
1. 1
In a bowl take 1/2 cup water, add 3 tsp cornflour, add vinegar, soy sauce, ajinomoto (if
using), tomato sauce, salt, white pepper and orange red colour (if using). Keep aside.
2. 2
Heat oil in a wok(pan) and saute all the vegetables( except spring onion) for a minute or
two. Add CCC paste. When aroma arises, add 2 cups of water. When the water starts
boiling, add the cornstarch slowly and stir continuously till it thickens. Garnish with
spring onions.
3. 3
4. 4
Ingredients: 20-25 dried red chillies,1 pot garlic, 1 onion(small), tamarind-1 small marble
size.
5. 5
Method:.
6. 6
7. 7
Remove the chillies, mix the remaining ingredients and grind to a fine paste. (Can be
refrigerated for use up to 15 days).
8. 8
(Note: For the CCC paste, I do not soak the red chillies in boiled water and grind
everything as is to save time).
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Ingredients
Button mushrooms
2-3
Carrot chopped
1 medium
Cabbage chopped
1/4 small
2-3
Green capsicum
1/2 medium
Spring onion
Oil
2 tablespoons
Ginger
Garlic chopped
2-3 cloves
Bamboo shoots
2 inches
Vegetable stock
4 cups
Green chillies
2
Red chilli sauce
1/2 tablespoon
Soy sauce
2 tablespoons
Tofu
50 grams
3 tablespoons
Salt
to taste
1 cup
Method
Step 1
Slice spring onion. Heat oil in a non stick wok. Slice button mushrooms. Add spring
onions to the oil in the wok along with ginger and garlic and toss.
Step 2
Add carrot, cabbage and mushrooms. Chop Chinese mushrooms roughly and add to
the wok.
Step 3
Chop bamboo shoot into small pieces. Add 4 cups stock and green chillies to the
wok.Add red chilli sauce and soy sauce and mix.
Step 4
Cut tofu into ½ inch cubes and add to the soup. Mix cornflour with ¼ cup water and add
to the soup and cook till it thickens.
Step 5
Add salt and mix.Chop capsicum, reserve some for garnish and add the rest to the soup
and mix well.
Step 6
Serve the soup hot garnished with crisp noodles and capsicum.
Ingredients
How to make
Soak dried red chillies in hot boiled water for about 10 minutes.
Take out the chillies and grind it with the remaining ingredients (for Chinese Chutney) to form a
fine paste.
Take ½ cup water in a big bowl. Add cornflour, vinegar, soy sauce, ajinomoto, tomato sauce,
white pepper, salt and orange red colour to it. Place the bowl aside.
Heat oil in a pan and saute all the vegetables for 1-2 minutes.
When the water starts boiling, add corn starch gradually and stir constantly until it thickens.
Serve it hot.