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Gobi Manchurian

August 8, 2011

Cooking a Chinese dish can be intimidating at first.  Cooking an Indo-Chinese dish, as fellow-bloggers proclaim it to be, might seem even more intimidating.  But it need not be.  If you’re making anything requiring corn starch batter and crazy ginger, garlic and hot chili pepper medley, fear not but be sure to follow the specified measurements and wash your hands not only before you handle the ingredients but also afterwards – especially after cutting and deseeding the tiny but meanly hot peppers!  You don’t want to end up touching its insides and later on rubbing your eyes accidentally with its potent stinging mechanisms…  Another thing you can do is to add more corn starch and/or water should you feel like you want more sauce with your battered cauliflower pieces.  Should you wish your sauce to taste more salty, sweet or sour, feel free to go further in any direction by mixing in an additional amount of salt, sugar or lime/lemon.  When it comes to pairing gobi manchurian with “good” carbs, brown rice is a healthy alternative but even something like soba noodles or wheat spaghetti as suggested by One Hot Stove might be a compatible combination.

Ingredients:

Before you begin the process, decide whether to serve the dish on its own or with rice on the side.  I opted for the wheat noodles combination.

  • 1 medium head cauliflower
Cut cauliflower into florets.  Before you go on to prepare the batter below, place 300g of wheat noodles into boiling water and cook for 9 mins or per instructions. 

Batter for cauliflower
  • 1/3 cup corn starch
  • 1/2 cup flour
  • 1/3 cup water
  • 1/2 tsp salt
  • 1/4 tsp white pepper

Mix the above ingredients to make batter for the cauliflower.  Coat cauliflower florets in batter fully.  Fry in 1/2 cup of oil for 5-10 mins or until golden brown.  Drain and remove from oil.

Sauce for fried florets

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 green chili peppers, chopped
In a pan, heat 2 tbsp of oil and saute the above ingredients on high heat for 3-5 mins or until tender.
  • 1 tbsp soy sauce
  • 4 tbsp hot & sweet sauce* [see below for instructions to make your own sauce]
  • 1/2 tsp vinegar
Add liquid ingredients and cook for another 2-3 mins.
  • 1/4 tsp black pepper
  • pinch of salt
Add salt and pepper.
  • 1 tbsp corn starch
  • 1/2 cup water
Dissolve corn starch in water and add to sauce.  Cook until the sauce thickens.  Add cauliflower and mix florets well to cover them with the sauce.
  • 2 spring onions
  • 2 tbsp cilantro
Portion out wheat noodles and make a noodle nest on each plate.  Place the cauliflower-sauce mixture on top of the noodles.  Garnish with chopped spring onion and cilantro and serve hot.
* To make your own hot & sweet/sour Chinese sauce, combine the following ingredients and mix well.
  • 5 tbsp lime juice
  • 2 tbsp brown sugar
  • 2 tbsp chili pepper flakes
  • 4 cloves pressed garlic
  • 1 tsp salt

/This recipe is courtesy of Aprilisa at Indonesian Woman in Indian Kitchen and chili sauce from Zlamushka’s Spicy Kitchen.

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