Some Essential Ingredients that Make Indo-Chinese Dishes So Popular

January 4th, 2018 by Dosa Hut in Recipe


Indo-Chinese dishes are known for their amazing taste and fiery flavours. The basic ingredients and spices are easily available in the markets. The Indo-Chinese dishes that are served in any good Indian restaurant in South Melbourne are prepared with fresh and high-quality ingredients. If you are a gourmet, you must try these innovative culinary treats. Rest assured that you are not going to be disappointed. You would, in fact, have a memorable and delightful culinary experience.

Rice  

Indo-Chinese Fried rice is made from long-grain rice and some of the freshest ingredients are used. Season’s best vegetables such as bean, carrots, capsicum, spring onion etc. are used. Eggs, mushrooms, chicken, prawns, etc. are added as per your preferences. Soya sauce, vinegar with finely sliced green chilies etc. are added to enhance the taste and overall flavours. Rice is boiled and then stir fried along with vegetables, chicken, prawns, or mushrooms.

Noodles

Mostly Chinese egg noodles are used. These are made of eggs and wheat flour and are used in different versions of Chow Mein. Glass noodles are also used in stir-fries and soups. These are so fine and delicate that they become pliable, translucent, and soft once they are soaked in warm water. These are often used as a crunchy or crispy garnish. Rice noodles are made of rice flour and are far more delicate and finer than the wheat egg noodles. Simply soak them in hot water before use. Any reputed Indian restaurant located in South Melbourne, and serving Indo-Chinese food would be offering a number of dishes made of noodles including Veg Chow Mein, Chicken Chow Mein, Egg Chow Mein, Chicken Schwan Noodles, Mixed Noodles, and Prawn Noodles etc.

Soya Sauce

This is an authentic Chinese ingredient used as a seasoning and also for adding the distinctive brown colour to the Chinese Fried Rice, Noodles, and other dishes such as Chili Chicken or Manchurian Chicken, or Garlic Prawns etc. Both light soya sauce and the dark soya sauce are used in Indo-Chinese dishes. Light Soya Sauce is often used as an essential element in marinating fish or meat, while the dark soya sauce could be added to the gravy for a darker or richer colour.

Spring Onions

Spring onions are just right for garnishing Indo-Chinese delicacies. They add an extra flavour and take these dishes to a whole new level in terms of presentation and flavours.

Garlic

Garlic is the chief flavouring agent and is used in impressive proportions for getting the flavours right in Chinese delicacies. Usually, finely chopped or freshly crushed garlic is used. Garlic is fried or sautéed in hot oil first and then the rest of the ingredients for making any dish are added.

Cornflour

Chinese dishes rely on cornflour for thickening the sauce. Cornflour is usually, used in Chilli Chicken gravy, or Chilli Paneer gravy, Manchurian Chicken sauce, or Garlic Chicken or Sweet & Sour Fish. Corn flour is added to thicken the exotic sauce and to give the sauce some texture and smoothness. Moreover, cornflour is used in making a batter along with eggs for frying the boneless chicken chunks for Chilli Chicken, or Garlic Chicken, or Lemon Chicken etc. Vegetables are dipped in a cornflour-based batter and then deep-fried for serving some of the best tempuras in the world.

Sesame oil

Sesame oil is often used for an added punch. A few drops of sesame oil would be added to a noodle soup or a stir fry to add a whole new dimension to the dishes. Sesame oil has a wonderful flavour and you won’t be getting enough of it once you taste the dishes made with sesame oil.

What are you waiting for? Visit the best Indian restaurant based in South Melbourne for trying out some of the lip-smacking Indo-Chinese delicacies and authentic Indian food.


by Dosa Hut on January 4th, 2018 - Reply

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