Tuesday, March 25, 2014

Schezwan Sauce

I've always loved the tangy and pungent taste of Indo-Chinese delicacies. Be it spicy chilli paneer or piping hot gobi manchurian or Schzewan noodles that leaves you hot all over your face - I love them all!!
Considering the way the taste of different spices hits your taste buds so boldly, yet in a delicate sort of manner, I assumed that a whole lot of work goes into whipping up these dishes. Well, it turns out I was wrong!!

I've always felt that the noodles that we make at home lacks a certain something. I could never put my finger on it though. I was then quite taken aback to learn that coriander leaves are included in most Chinese sauces!!!

It is amazing how everyday-spices can be combined to make a mind-boggling, mouth-watering sauce!!

This is what you will need:

Half an onion - chopped finely (You can also use chopped onion stalks)
Ginger and garlic paste - 1 tbsp
Soya sauce - 1 tsp
Vinegar - 1 tsp
Red chillies - 4 to 6
Garlic cloves - 4
Tomato - 1 small
Water - 1 cup
Sugar - a pinch
Finely chopped coriander leaves -1 tbsp
Cornflour - 1 tbsp
Sesame oil - 1 tbsp

What you need to do:
Throw in the whole red chilies and garlic cloves into a cup of water. Boil for 5 to 7 minutes. Drain the water and set aside for later use.
Remove the stalk and grind the chilies and garlic along with tomato to make a fine paste.
Heat oil in a heavy pan. Saute ginger-garlic paste. Add onions and saute until slightly brown.
Add the paste, coriander leaves, vinegar and soya sauce.
Add drained water as per required consistency. Allow to boil for two minutes.
Make a paste of cornflour in water and add to the simmering sauce. Thrown in a pinch of sugar to remove the pungent taste.
Stir and allow to boil for another 2 minutes.

Schezwan Noodles - Using the sauce that I prepared

This sauce can be used to make different Indo-chinese dishes. By reducing the quantity of water, a thick paste results. This can be refrigerated and used for close to two weeks.

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