This is the real deal
When we say the Chinese food festival at Tamari, rx the restaurant in Panjim’s Vivanta by Taj, order is very, very good, we mean it. The Goa Streets team had the privilege of sampling the offerings, and we are happy to report the Chinese fare is expertly prepared and wholly authentic. Those sitting at our table have lived in places like Singapore (which boasts of some of the world’s best Chinese food), and know what real Chinese food is SUPPOSED to taste like. And it’s just like this. We’ve decided to share with you a few of the recipes on the festival’s menu, courtesy of Vivanta by Taj (it’s not often chefs share their recipes, so consider this a gift!). The festival’s on until Jan. 31.
Sin Harkow
(fresh shrimp dim sum)
Ingredients
• Shrimp – 150 gm
• Ginger – 30 gm
• Garlic – 15 gm
• Spring onions – 20 gm
• Onions – 20 gm
• Seasoning powder – To taste
• Oyster sauce – 10 gm
• Salt – To taste
• Sugar – To taste
• White pepper powder – 5 gm
• Sesame oil – 15 ml
• Maida – 100 gm
• Sugar – 10 gm
• Potato starch – 20 gm
METHOD:
• Take the shrimps chopped it very finely and make it dry.
• Marinate the prawns with chopped ginger, garlic, spring onion, onions, oyster sauce and white pepper powder.
• Season the mixture with seasoning powder, salt, sugar as per the taste and put sesame oil for flavor.
DOUGH METHOD:
• Make very soft dough with Maida, sugar, potato starch and warm water.
• Water requirement as per the dough to make it soft.
FOLDING METHOD:
• Roll the dough lengthwise and cut the small balls around 10 Gms each.
• Flatten the ball in round shape with rolling pin and stuff the shrimp mixture.
• Make the Harkow (dim sum) in fish shape.
• Rest of the balls should cover with wet muslin cloth.
• Steamed the Harkow for 11 minutes at 130Celsius under the steamer.
Smoked chicken pepper salt
Ingredient
• Whole chicken – 900 gm
• Star anise – 20 gm
• Soya – 30 ml
• Hoisin sauce – 40 gm
• Ginger – 10 gm
• Garlic – 10 gm
• Crushed pepper – 10 gm
• Chop coriander – 5 gm
• Spring onion – 5 gm
• Salt – To taste
• Oil – To deep fry
• Seasoning – To taste
METHOD:
• Clean the chicken and marinate with star anise, soya, seasoning and Hoisin sauce.
• Roast the chicken for 25 minutes under 180 Celsius and then put for smoking under the charcoal / Wooden Chips for 15 minutes.
• Cut the chicken into thick strips and deep fry it in hot oil.
• In a wok add oil followed by ginger, garlic, crushed pepper, soya, seasoning and salt.
• Tossed the shredded chicken and spring onions with sauce.
• Serve and garnish with chopped coriander.
Crispy fried asparagus with Kenya beans
Ingredients
• Asparagus – 150 gm
• Kenya beans – 80 gm
• Chopped garlic – 10 gm
• Chopped celery – 10 gm
• Red chili paste – 15 gm
• Soya sauce – 8 ml
• Hoisin sauce – 10 gm
• Lemon juice – 2 ml
• Seasoning – To taste
• Salt – To taste
• Sugar – To taste
• Corn flour – 200 gm
• Refined oil – 500 ml
METHOD:
• First blanch the Kenya beans and cut the asparagus 4 cm, coat the asparagus and beans with corn flour and bit of water.
• Deep fry it in hot oil and then tossed into the sauce.
• Make the sauce with chopped garlic, celery, chili paste, soya sauce, Hoisin sauce and lemon juice.
• Season the sauce with seasoning, salt, and sugar as per the taste.
• Serve and garnish with spring onions and chopped coriander.
Three treasure vegetables
Ingredients
• Snow peas – 50 gm
• Mushrooms – 30 gm
• Water chestnuts – 40 gm
• Garlic – 10 gm
• Chopped fresh red chilly – 8 gm
• Crushed pepper – 5 gm
• Sesame oil – 5 ml
• Chinese red pepper paste – 30 gm
• Seasoning – To taste
• Salt – To taste
• Sugar – To taste
• Potato starch – 8 gm
METHOD:
• Cut the snow peas and mushrooms ½ and blanch it in hot water, strain and cool it aside.
• Vegetables should be deep fried for few minutes in hot oil before adding to the sauce.
• Make the sauce by sauté chopped garlic, red chili, crushed pepper and Chinese red pepper paste.
• Boil the sauce by adding half cup of water, season it with seasoning, salt and sugar as per the taste.
• Thicken the sauce with potato starch and then add fried hot vegetables into the sauce.
• Glaze the sauce with sesame oil.
Bassa with leeks
Ingredients
• Bassa fish(fillet) – 200 gm
• White wine – 30 ml
• Shredded ginger – 20 gm
• Chopped leeks – 15 gm
• Chopped Fresh red chili – 10 gm
• Seasoning – To taste
• Salt – To taste
• Cherry tomato – 10 gm
• Crushed pepper – 5 gm
• Sugar – To taste
METHOD:
• Wash and cut the fillet into two and marinate it with white wine, shredded ginger and seasoning.
• Steamed the marinated fish for 12 minutes.
• Mean time make the sauce with chopped leeks, fresh red chilies, crushed pepper, salt and sugar as per the taste.
• After steaming the fish jus which comes out will be added to the sauce and reduce it.
• Pour the flavorful sauce on the fish and garnish with cherry tomato.
