I will describe a mouth watering Indo-Chinese cuisine in this cookery post. It’s perhaps the easiest and popular most of all Hakka preparation, so I give you no penny for guessing I’ll be talking of Hakka Noodles right here right now.
There sits an elegant full size plate over my dining table, one of those 35 pieces borosil melamine dinner set. The white plate standing out from the black background of the table glass! It’s not an empty plate; it’s full with yummy steaming noodles. On close inspection you’ll know and sense the gustatory magnetism of my self-cooked hakka noodles! The silky smooth strands of noodles holding the bits and pieces of green capsicums, orange carrots, and pale cabbages are all intact without a single breakage, perhaps symbolising its existence and continuity since ages! The gust of steam the mass of noodles releasing may resemble to a foodaholic, the long accumulated fire of a hermit. There’s nothing posh in its smell but it can easily tickle the tummy of an individual who doesn’t love Chinese dishes. I surrender to her glory and succumb to the sin of caressing with my sense of gestation.
While gobbling my hakka noodles I’ll teach you how you can make it for yourself. Boil water in a sauce pan and pour hakka noodles over it from the packet, adding a spoon of sunflower oil to maintain its silky distinct curls. As the dry noodles soften in the boiling water put the sauce pan away from the flame and transfer the noodles mass onto a big sieve and hold that under running cold tap water for half a minute. Keep your finely chopped carrots, capsicums, beans, cabbages, baby corn etc ready but don’t keep them in large amount otherwise you may feel you’re taking veg sizzler instead of hakka noodles! Heat two spoon of vegetable oil in a kadai and fry your vegetable pieces for two-three minutes over medium flame. Put the cooled down noodles over the kadai and mix the whole contents with some additional tomato, chilli and soya sauce. Yes now you’re ready and you can increase its Indian flavour by garnishing it with dhania leaves! After finishing my noodles I’m amazed by the colour of the English summer floral design over my plate, even after so many years the colours haven’t faded even a little!