It was interesting for me to go down in search of the Indo-Chinese food history. Blogging has helped me in evolving so many ways and one of them is acquiring and enhancing my knowledge base. I did not want to blog the regular format, rather wanted to add some information regarding each food, their history and the nutritional aspect. While I was searching for the history of the India Chinese food, I was quite surprised and excited to learn many new things. Cuisines around the world have always fascinated me. Chinese cuisine is the one which I keep trying often.
My mom and my brother gifted me with some wonderful Chinese cook books which have helped me master some of the arts of Chinese cooking. It has got a detailed description of the ways of cooking, methods, utensils and some history. Though the book has been very inspirational, sometimes I follow the recipes exactly, I have never found the Indian type of combinations in that. So this chilli beef is completely my creativity suiting the Indian palate.
The fusion version of Chinese food bears little resemblance to the authentic cuisine of China. Similar to how Indian food varies from one region to the next, Chinese food is diversified as well. While Cantonese cuisine is sweet, Sichuan is spicy and Shangdong is crispy and tangy. The Chinese use ingredients like chow sum, bok choy, watercress, Sichuan pepper, ma po tofu and more in their food. Whereas capsicum, cabbage, carrots, baby corn, black pepper corn, vinegar and soya sauce are used in Indian Chinese food doused with sauces like Oyster, Szechwan, Black Bean, Hoisin, Sweet and Sour and the like. The most common culinary styles in Indian Chinese include Szechwan which is a fiery red sauce and Manchurian which is a sweet and salty brown sauce. And with its fiery flavors, Indian Chinese cuisine is now taking the world by storm.
This recipe is a spicy, tangy, sweet and sour one. I have done it in three stages, for the perfect texture, flavor and appeal. As I mentioned above, I learned the technique of slicing onions from the book which my mom gave. Separate each layer of onion and then slice it as juliennes. This will make a difference in the taste and visual appeal. Cutting, slicing, chopping, crushing all give different flavors and textures to a dish. And this is one reason, why I do not use a chopper always. I have always felt the smell of condiments like onions, ginger, chillies, garlic more pungent when using a chopper.
Coming back to the dish, I cooked 3/4th of the beef , this I did for healthy reasons and wanted to tenderize the meat. Also I wanted some stock from the beef that slightly flavored. Strain the stock from the beef and keep aside before marinating the beef. Second stage was deep frying it, so that the beef remains crisp and add on to the flavor with all those marinades. I did not add any salt while cooking instead added the meat tenderizer which slightly salty. Since all the sauces are rich in salt, always be careful while adding salt. It is better to adjust salt after adding the stock. Adjust all the flavors at this time, salt, sugar, vinegar and sauces according to your taste level.
Finally converting it into a gravy based dish. These three stages together turned this dish into a beautiful well rounded food which when paired with fried rice gives a sensuous satisfaction. Hope all are gearing up for the Easter. Wishing one and all Happy Festivities. Do try out the recipes which I have shared with you all for Vishu and Easter and do write back to me.
Pressure cook the beef with all the ingredients given under cooking. Once cooled down, strain the remaining stock and keep aside separating the beef.
In a mixing bowl, add all the ingredients under the marinade except the egg white and cornflour. Whisk up thoroughly. Then add the beaten egg white and combine. Finally add in the corn flour and whisk to combine without any lumps.
Marinate the beef in this and keep for 15 minutes.
Deep fry in oil until crisp and dark in color. Drain on a paper towel.
Heat a pan with sesame oil. Add the chopped chillies, ginger garlic juliennes. Saute till fragrant.
Add the onion juliennes. Stir fry till wilted and soft.
Add the soy sauce, chilly paste, sweet chili sauce and tomato ketchup. Stir fry for 5 minutes.
Add the beef now and integrate well. Pour in both the stocks and adjust the salt, sugar, vinegar and the sauces.
Allow this to boil for 5 minutes. Reduce the flame and add the cornflour mixed with water. This will help in getting thick glazy sauce. Boil for couple of minutes and Beef chili is ready to serve.
Serve hot with Fried rice or Noodles.Happy Cooking!!!!