Feast Like a Tiger – The New Indian Express

Through Express press service

The Chinese Year of the Tiger has just begun and it’s time for a traditional festival. Chinese restaurants and families across the city are sharing mouth-watering recipes for you to try this weekend!

Mahua Chinese Cookies


  • 1 kg all-purpose flour
  • 500g butter
  • 200g sugar/salt
  • 2 tablespoons sesame seeds
  • The water
  • Oil

● Melt the butter, mix all the ingredients and knead the dough. The dough should not be too soft, as it may become difficult to fry
● Cover the dough and let it rest for 15-20 minutes. After that, cut the dough into small pieces and flatten it with a rolling pin, just like rotis, and cut it into long strips
● Take each strip, twist it and join the ends
● Fry them in hot oil and your cookies are ready to munch on (Mei Fong Chen)

rice noodles


  • A packet of rice noodles
  • Chopped carrots, peppers, mushrooms, cabbage, onion and celery or any other vegetable of your choice
  • 1 cup shredded boiled chicken
  • 1 tablespoon white and black soy sauce (white and black)
  • Salt and pepper
  • 3 tablespoons oil

● Soak the rice noodles for one hour
● In a frying pan, add oil, vegetables and sauté until cooked
● Add shredded chicken, soy sauce and mix well
● Toss the soaked noodles in the pan with salt and pepper, mix well and cook for 5-10 minutes
● Garnish with spring onions and serve hot with chili sauce (Mei Fong Chen)

Sushi Nigri Salmon


  • 1/2 cup sushi rice
  • 430ml water
  • 1 teaspoon of salt
  • 45ml rice vinegar
  • 1 tablespoon of sugar
  • 1 sushi-quality skinless salmon fillet, about 450 g
  • 5ml wasabi
  • Soy sauce for sushi and sashimi (to taste)
  • Pickled ginger (to taste)

● In a bowl, cover the rice with cold water. Rinse the rice 4-5 times or until the water runs clear. Leave the rice in a colander to drain well
● In a saucepan over high heat, bring the rice, water and salt to a boil. Cover and cook over low heat for 15 minutes or until the liquid is completely absorbed. Remove from the heat and let stand for 10 minutes covered.
● Meanwhile, in a small saucepan over medium-low heat, heat the vinegar and sugar until the sugar dissolves
● Spread the cooked rice on a baking sheet and pour the vinegar mixture on top
● Stir to coat and separate the grains of rice. Roll out the rice again and cover with plastic wrap. Let cool slightly
● Using a sharp knife, cut and discard the discolored sections of the salmon. While holding the knife at a 30° angle, thinly slice the fish against the grain into 4-inch-long slices
● Set aside on a cold plate or refrigerate while you shape the rice balls. With lightly dampened hands, shape the rice into 6 cm long balls, using 2 tablespoons of rice for each
● Spread a small amount of wasabi on each rice ball and cover with a slice of salmon
● Serve with soy sauce and pickled ginger

(Chef Amit Chauhan, owner of Finer Taste Hospitality)

Chicken Broth Raman

For the broth

  • 6-6 1/2 pounds chicken wings
  • 4 medium carrots, cut into 1/2-inch-thick rounds
  • 3 small bunches green onion roots, trimmed
  • 10 cups water, divided
  • 1 head garlic, skin on, roots removed, halved horizontally
  • 1 piece of ginger, peeled and cut into 1/4 inch pieces
  • 20 dried shiitake mushrooms
  • 1 sheet of dried kombu (sea vegetable or seaweed)
  • 1/4 cup soy sauce For the shoyu tare
  • 1/4 cup soy sauce
  • 2 tablespoons mirin For eggs and noodles
  • 3-4 large eggs, depending on the number of guests
  • 6 packets of fresh, thin, crinkly ramen noodles
  • 1/2 cup fermented bamboo shoots
  • 6 medium green onions, thinly sliced
  • 3 sheets of toasted nori, cut into ribbons
  • Chili oil or toasted sesame oil

For broth and tare

● Place a rack in the middle of the oven and preheat to 380°C
● Place the wings in a roasting pan or an ovenproof casserole dish. Roast until golden brown, about 30 minutes
● Add carrots and green onions, stir to combine
● Roast for another 20 minutes
● Deglaze the rotisserie. Transfer the chicken and vegetables to a pot
● Place the empty pan on the stove over high heat
● Add 2 cups of water and scrape up all the tasty brown bits from the pan
● Bring to the boil and carefully pour the mixture into the pot
● Add the garlic, ginger, shiitakes, kombu and the remaining 8 cups of water to the pan. Stir
● Bring to a simmer (you should only see a few bubbles around the edges)
● Add the soy sauce and simmer uncovered until the chicken pulls away from the bone. It will take about 3 hours
● Pour the broth through a fine strainer into a large bowl; throw away the solids
● Cool broth to room temperature, cover and refrigerate overnight
● Before use, skim the grease from the surface and discard
● For tare, combine soy sauce and mirin in a small airtight container, seal and refrigerate until ready to use
(Chef Amit Chauhan, owner of Finer Taste Hospitality)

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