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Wednesday, March 25, 2015

Hong Kong Baby Corn Delight

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

  • Servings: 2
  • 2 big onions
  • 2 green capsicum
  • 250 g baby corn
  • 4 medium tomatoes
  • 2 tablespoons vinegar
  • salt
  • 2 teaspoons sugar
  • 3/4 teaspoon red chili powder
  • 2 tablespoons tomato sauce
  • 1 tablespoon worcestershire sauce
  • 3 garlic flakes
  • 2 tablespoons oil
  • 1 cup cold water
  • 1 1/2 tablespoons cornflour
  • 1 teaspoon pepper powder
  • 1/2 teaspoon aji-no-moto

Recipe

  • 1 peel and dice onions into 1 inch squares.
  • 2 soak in water for 1 hour.
  • 3 dice capsicum into squares.
  • 4 cut baby corn into 2 inch long pieces diagonally.
  • 5 grind 3/4 of the tomatoes to a paste.
  • 6 strain to remove seeds.
  • 7 remove the skin of the fouth tomato and dice it into 1 inch squares.
  • 8 take a medium sized bowl.
  • 9 in this, mix the sauces, salt, vinegar, tomato paste and pepper together.
  • 10 now heat oil in a wok.
  • 11 add sugar to the oil.
  • 12 let it caramelise (do not disturb it till it caramelises).
  • 13 squeeze onions from water and add to oil.
  • 14 fry for a minute or two till onions turn golden brown (fry on medium-high flame).
  • 15 add garlic and red chilli powder.
  • 16 mix well.
  • 17 continue to fry for 2-3 minutes.
  • 18 now add capsicum and aji-no-motto and continue to fry in high flame for 2 minutes.
  • 19 next add baby corn and stir fry for 3 more minutes.
  • 20 mix in diced tomato pieces and the ground paste.
  • 21 stir fry for a minute.
  • 22 now mix corn flour in a cup of cold water and pour over the vegetables.
  • 23 mix gently and cook till gravy becomes thick.
  • 24 serve with fried rice or noodles.

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