Babycorn Pepper - Salt

This week......is Chinese special........I am trying to re create Indo Chinese recipes, that I am missing out here when I want to have them

10 - 12 baby corn, boiled
1/2 tsp cornflour
2tsp refined flour / plain flour
1.5 tsp black pepper corns freshly crushed - you can also use pink and white instead
2Tbsp Spring Onion greens - chopped
2 Stalk Spring onion bulbs - sliced vertically
Salt to taste
2 green chillies - finely chopped
1tsp ginger - finely chopped
1tsp garlic  - finely chopped ( i avoided this, but it does increases the flavor)
1Tbsp celery - chopped
1/2 tsp white pepper powder
1tsp Vinegar
1tsp Soya sauce
1/2 Tbsp + for deep frying - Oil

Cut the boiled baby corns vertically ( 2 -3 cuts for a babycorn) into smaller pieces - bit size pieces
In a bowl add the baby corn and season with with salt and white pepper, add cornstarch / cornflour along with plain flour to dust and mix it well
Heat oil in a pan and add the coated baby corn and fry until crisp
In the meanwhile heat oil in a wok and add garlic, ginger , green chillies and celery ( you can add more apart from the specified quantity in case you like celery)
Give it a stir and add the onion bulbs, you can also add sliced onions
Saute well
Also keep a check on the babycorn, and stir it so that its evenly cooked and crisp - crunchy
Add soya sauce to the wok along with salt and the crispy babycorn , directly from the oil at this stage
Give it a mix and add vinegar, crushed peppercorns and garnish with spring onion greens
Serve it immediately since the baby corns needs to be crunchy and crisp......tat s when you will enjoy it the most

TIPS ON CANTONESE COOKING

Cantonese cooking ........Well I always had an Indian touch , but if you are a big fan of authentic Cantonese affair, guess this is what you should practice .......Courtesy: TOI

The precautions 
Critical ingredients that are a huge support to bring out the flavours are Chinese herbs and Chinese seasonings. It is important to maintain the crispiness of vegetables and the flavour of the meat since a lot of the cooking is done on high flame in a wok, so that each element retains its original qualities of flavour, colour, structure and texture. Do not over marinade or over mix your ingredients.

Get the basics right 
Ingredient: Wise staples would of course be fresh seafood, fresh meat and vegetables. You can also use angelica root, licorice root and jade root as a few of the condiments. It is important to have some of the sauces that you plan to use in the cooking prepared before hand. For example, the oyster sauce. Cutlery wise, chopsticks for the food and a bowl for serving the rice or noodles is essential.

How to plan in advance 
A good meal would consist of an appetiser, a soup, a main course with meat or seafood and most definitely some vegetables. It is important that the meal is well balanced and healthy, tantalising the taste buds with different textures and flavours. Our generation is moving toward healthier eating and we are breaking the myths that Chinese food is saucy and oily and filled with MSG.

For starters, the kitchen must have a good quality soya sauce and oyster sauce and an oyster sauce for the vegetarians (which is predominantly mushroom based).Check on egg tofu and bean fried noodles to be available in the kitchen.

What to have in the fridge 
The most important ingredient is stock. Vegetarian stock for vegetarian meals, chicken and seafood stocks for the rest of the meals. Fresh vegetables such as snow peas, asparagus, bok choy and lotus root should most definitely be a part of the pantry. The meat and seafood should be based on the seasonal and local availability. A good quality soya sauce is a must.


Avoiding the cliches 
The overuse of heavy sauces and chillies is definitely something one should stay away from. An emphasis on preserving the natural flavour of the food is the hallmark of Cantonese cuisine. A Cantonese chef would consider it a culinary sin to produce a dish that was overcooked or too heavily seasoned.

TOI