Saturday, September 3, 2011

Cooking the ChaiNusssss… Desi Rasta Chinese (Szechwan Sauce)

Call it Desi Chinese, Rasta Chinese, Indian- Style Chinese or simply Chainussss… It is an all time favourite. Although it is among the cheapest possible meals in India I have spent a fortune buying roadside Chinese food. Simply because I want to eat rasta Chinese every single day of my life. One meal to love! Finally, after trying to get the rasta Chinese taste right for seven long years, I can proudly say that I have got it. I am about to share, the most common yet, well kept kitchen secret of India. The Indian Street Chinese recipes, so indulge and enjoy!

For Szechwan Sauce


Sesame Oil 2 tablespoon (Use Vegetable oil for substitute)
Spring Onion White 1 bulb, minced
Garlic 6-8 cloves, minced
Ginger 1 inch, minced
Red Pepper 1 large, grind into a fine paste
Red Chilli Paste (optional) 1 tablespoon to enhance colour and flavour
Salt to taste
Soy Sauce 1 teaspoon
Vinegar 1 teaspoon
Sugar 1 teaspoon


For the Szechwan Sauce

In a bowl mix in all the ingredients, oil, spring onion white, garlic, ginger, red pepper paste, soy sauce, vinegar, sugar and salt. Allow the flavours to mix and soak in the oil. This sauce can be prepared in advance and kept overnight for the flavours to blend.

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