Mushroom Manchurian
I was a teenager hungry and curious, as the pop an unexpected outbreak of the Indian pubs to open around me, the time has come for new tastes and their environment. I mean the pubs, the Indian cuisine. The menu was a whole smorgasbord free chips bread, dosa (probably with cheese), had pizza (of course with pepper and maybe even paneer) and the chips were blown up with chili sauce (I’m breathing and deep, the memories of the pie peppers regret) and food and especially Indo-China. All these foods occasionally stumble colored in the middle of a wobbly table, red coating.
I think this kitchen is from the Chinese community in Calcutta and is widespread in the major cities of India. Neither the Indian or Chinese origin, this variety of foods with a teasing dance language and the spirit in which the routine is actually strangely familiar, but not enough known. Full of flavor and modernity curious, I see why this type of bite is very popular in pubs as strong and powerful and perfect with drinks, a liquid!
Throws hard and hit the garlic and ginger, cumin and coriander, paprika, but wait … Five spice powder and soy sauce? Do not worry, species collide and kiss passionately. They drank intoxicating in the state and do not be surprised if the pub later senile.
Confusing as it is, it’s addictive. This is the kind of food you starve hits. Crunchy and soft, spongy and sharp, spicy and … more, more, more … So much so that even if you’re suave, polished and worldly, and even now, if you eat in the world, who cooked for you by a super cook and beautifully presented in a style of Michelin … You still come home to Indo-Chinese cuisine, here and there. Like when you were 17 and Hakka noodles to eat with your friends.
As always, let me know how you …
Recipe
Ingredients
250 g mushrooms (I used brown mushrooms)
Oil for frying
Ingredients for the dough
150g flour
6 c. Soup. Cornstarch
3 cloves garlic, ginger and paprika 5g button, finely chopped 1 large whole
Salt to taste
C. a Tea. Chinese five spice powder
200ml water
Ingredients for the sauce
3 c. Soup. Soy sauce
4 c. Soup. Ketchup (Groan. I know, but necessary in this recipe)
C. a soup. Powdered sugar
1 ½ c. Soup. Rice wine vinegar
1 large red bell pepper, chopped
2 cloves garlic, finely chopped
2 green peppers, finely chopped
4-5 green onions, thinly sliced horizontally
C. a Tea. Chinese five-spice
2 c. Soup. Vegetable oil
Method
1.Heat a little oil to go into preparing the mushrooms and cook, swim and overdressed.
2. Wash and chop the mushrooms into small pieces and set aside.
3.Batter mix the ingredients and whisk together, we do not want chunks, but it must be quite thick.
4. Brush the mushrooms with the dough and place them individually into the oil. Not overload the pan or they will stick together, it is not pleasant. When the mushrooms have reached a golden brown, drain on kitchen paper to remove excess oil.
5. For the sauce, heat 2 tablespoons of the soup. Heat the oil in a pan then garlic, spring onions, peppers and red pepper and cook until the peppers soften slightly, which should take 3-4 minutes. Add the soy sauce, ketchup, five spice powder, vinegar, sugar and stir and you simmer before mixing the soil fungi. Serve immediately, to ensure that the mushrooms are nice and crisp. Try it, and I know it’s hard.