3 Delicious Chinese Recipes For You To Cook Up A Storm On New Year’s Eve

Top chefs from across the country have shared their best recipes. Get cooking, now!

What’s New Year without some good food, right? And Chinese is one cuisine that everyone loves. So why not make some yummy Chinese dishes this New Year? While you can find a lot of Chinese recipes on the popular Bengali cookery show Rannaghar, we got you some fantastic recipes from chefs across India. Scroll down.

SLICED-LAMB-CHILI-OYSTER-SAUCE
Sliced Lamb Chilli Oyester Sauce

Sliced Lamb Chilli Oyster Sauce

Ingredients:

180 g lamb leg boneless, sliced

10 g red pepper

10 g yellow pepper

10 g green pepper

10 g onions, diced

500 ml refined oil

5 g dry red chilli

3 g ginger

3 g garlic

5 g spring onion

5 g chilli paste

5 g salt

3 g sugar

3 g aromat

2 ml cooking wine

2 g soya sauce

30 g potato starch

Method:

Slice the lamb and marinate it using potato starch, salt, cooking wine and refined oil. Let it rest in the fridge for 6 hours. Heat oil in a wok, fry the sliced lamb until it becomes soft and tender. Strain the oil and keep the lamb aside. Heat the wok, using 2tbsp of oil. Saute the chopped ginger and garlic until fragrant. Add the mixed peppers along with the spring onion and saute. Add fried lamb and season using oyster sauce, chilli paste, salt, sugar, aromat, cooking wine and soya sauce. Thicken the dish using potato starch and serve hot.

Recipe Courtesy: Arun Sundaraj, Executive Chef, Taj Mahal Hotel, New Delhi.

Raw Papaya Salad
Raw Papaya Salad

Raw Papaya Salad

Ingredients:

150 g raw papaya

15 g French beans

10 g cherry tomato

10 g jaggery

7 g garlic

5 g fresh red chilli

10 g peanuts, crushed

2 g salt

10 ml sweet chilli sauce

A sprig of coriander

Method:

Peel the raw papaya and put it in ice-cold water so that it becomes crunchy. Blanch the French beans and keep them aside. In a somtom muddler, add whole garlic, jaggery, fresh red chilli, sweet chilli sauce and make a mixture. Add the peeled raw papaya, blanched French beans and cherry tomatoes. Mix well. Check the seasoning and serve it with coriander sprig and crushed peanuts.

Recipe Courtesy: Chef Ghanashyam Das, The Orient City Centre Salt Lake, Kolkata.

Yam Phak Boong Nahm Gai
Yam Phak Boong Nahm Gai

Yam Phak Boong Nahm Gai (Tempura Fried Salad with Minced Chicken Dip)
120 g morning glory

30 g tempura flour

40 ml ice-cold water

50 g minced chicken

10 ml lime juice

5 ml fish sauce

10 ml sugar syrup

10 g mint leaves, chopped

10 g coriander, chopped

5 g Thai chilli paste

45 ml coconut cream

10 g roasted peanut ground

Method:

In a mixing bowl, add cold water to the tempura flour and mix well. Heat the oil to 180 degree C. Pat dry the morning glory and then dust it with cornflour on both sides. Dip the morning glory, one by one in tempura mixing bowl, then into hot oil. Fry until light golden brown and remove from the oil. Reheat the oil, and fry the morning glory again. Make the minced chicken dipping sauce by steaming the chicken until cooked. In a mixing bowl, add the chicken, coriander, mint and dress with fish sauce, lime juice, sugar syrup, coconut cream and Thai chilli paste. Mix well. On a serving plate, put the fried morning glory tempura and top with minced chicken dipping sauce. Garnish with sliced red chilli and sweet basil.

Recipe Courtesy: Soy Soi.

For more recipes, watch Rannaghar on ZEE5.

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