OUR DINING EXPERIENCE: MAINLAND CHINA

OUR DINING EXPERIENCE: MAINLAND CHINA

Both my husband and I are fond of Chinese food, or really the Indian version of Chinese food which is popularly called Indian-Chinese. Recently to celebrate my birthday, we went to Mainland China in Jayanagar, Bengaluru which is one of several Mainland China restaurants in the city. I know there are many others in Whitefield, Malleshwaram, Koramangala, Indiranagar and so on..

It is important to make a reservation especially when you are dining there in the week end. We did so when we reached there at 1.30 p.m. we were straight away escorted to a table for two. Initially it looked as if there weren't too many diners but within no time it filled up. Soon there were no tables empty at all.

To start with, we ordered the Leechis and Basil Quenchers . These mocktails  tasted out of this world. The blend of the leechis and basil was a treat to the palate.

There is so much to choose from when it comes to soups. We overlooked the more common Sweet Corn Soup, and Lemon & Coriander Soup opting for the Hot and Sour Soup. This is made with soy and crushed white peppercorn. It was quite delicious.

For starters, we asked for the tried and trusted Assorted Non- Vegetarian Dimsum Platter. We read from the menu that Dimsums mean Heart's Delight in Chinese. The best part of the Dimsums is that they are lightly spiced and steamed. The platter had a good mix with Chicken Siu Mai, Pan Grilled Crab Cake and Prawn Hargao. These were delectable especially as we dipped them in the accompanying sauces. We particularly liked the orange sauce made with mustard with chillies.

For the main course, we did not  want to experiment so chose a combination of fried rice and fish, We skipped the offerings in noodles. There was again innumerable types of fried rice to choose from.  We opted for the Prawns Fried Rice which we had with Chilli Basil Fish served with Devil's Sauce as this was marked as being more spicy than the others on the menu. Both these dishes were great. The quantity served was quite adequate for the two of us. We were so engrossed in enjoying the fried rice and fish that no pictures were taken. That shows just how delicious they were!!

You can't leave without dessert, can you? We opted for the Dessert of the Day which was Date Ice Cream with Palm Jaggery and Roasted Almonds. It was well worth the extra calories that must have gone in.

All in all, we left entirely satisfied with the dining experience. The food was exceptional, the service and ambiance were pretty good too.

Highly recommended if you are looking for a tasty Chinese meal.

SCHEZWAN RICE

SCHEZWAN RICE

Many of us in India are fond of what we call Indo-Chinese cuisine. Elsewhere in this blog you will find  a few recipes from this type of cuisine, such as Mushroom Pepper Fry, Schezwan Potatoes, and Hakka Mushrooms.

You can use home made or store bought Schezwan Sauce for today's recipe. As I had used the store bought Ching's Schezwan Sauce, I sent a picture of this dish to Ching's Secret and they were happy to put this up in their Facebook Page. They even sent me a gift hamper of their products in appreciation.

Today's recipe is for the popular Schezwan Rice adapted from this YouTube video from Sanjeev Kapoor Khazana.

When adding salt to this dish, please remember that the Schezwan Sauce already has some amount of salt in it.

Ingredients:

• Cooked Rice, 4 cups
• Carrots, finely chopped, 1/2 cup
• Capsicum, finely chopped, 1/2 cup
• French Beans, finely chopped, 1/4 cup
• Chinese Garlic, finely chopped, 5 cloves 
• Spring Onion Whites, chopped, 1/2 cup
• White Pepper Powder, 1/2 tsp
• Schezwan Sauce, 5 tbsp
• Spring Onion Greens, chopped, 4 tbsp
• Vinegar, 2 tsp
• Chilli Sauce, 1 tsp
• Oil,  2 tbsp

Method:

In a wok, heat oil and when it is hot add the finely chopped carrots, capsicum and beans and saute.
Next add the finely chopped garlic and saute till it gives off a good aroma
Add the finely chopped spring onion whites, and a little salt. Mix well.
Add white pepper powder, mix it well
Add the Schezwan sauce, lower the gas so that it does not get burnt and mix 

Add the cooked rice, a little salt and the spring onion greens

Add the vinegar and the chilli sauce, lightly mix and toss

Mix and toss again till they are all well- blended
Your Schezwan Fried Rice is now ready 

Finally, garnish with spring onions

SPRING ONION & CHILLI FRIED RICE

SPRING ONION & CHILLI FRIED RICE

The other day I found I had some cooked rice and was looking for a recipe which I could use. I wanted something quite different from the usual dishes I make using cooked rice such as Nellikayi Chitranna and Mint Pulao.

I then came across this recipe for Spring Onion & Chilli Fried Rice  in Gayathri's delightful blog Spices Galore which I have adapted to suit my requirements. I used the Chinese garlic as it has nice big cloves and used green chillies in place of the red chilli flakes.

It's important that the cooked rice is not mushy. The grains of the cooked rice should stay separate.

This was enjoyed by my family when it was served with Hakka Mushrooms.

Ingredients:

• Cooked Rice, 4 cups
• Chinese Garlic, 6 cloves
• Spring Onions, 1/3 cup
• Green Chillies, 1-2
• Soy Sauce, 1 tsp
• Salt, to taste
• Pepper, to taste
• Oil, 1 and 1/2 tbsp
• Vinegar, 2-3 tsp
• Spring Onion Greens, for garnishing

Method:

Finely mince the Chinese garlic. Keep aside

Chop the spring onions and separate the whites and the greens. Keep aside.
Finely chop the green chillies. Keep aside.
In a kadhai, add oil and when it is heated add the minced garlic
Saute the garlic till it gets dark taking care not to burn it
Add the salt, finely chopped green chillies, pepper, soy sauce, and the whites of the spring onions
Mix thoroughly and saute for 1-2 minutes
Now add the cooked rice and mix well
Cook on low flame for a few minutes
Lastly, add the vinegar and mix well
Serve hot, garnished with the chopped greens of the spring onions.