Hakka noodles and lollipop chicken: Fatt Pundit's Indochinese street food recipes

This famous dish was invented by Nelson Wang, a third-generation chef born in Kolkata to Chinese parents. He did it with chicken, but about a third of India's population is vegetarian, so this cauliflower-based variation, or gobi, was an early favorite, and is a staple. in street stalls and Chinese restaurants. restaurants across India today.

Prepare 20 minCook 20 minServes 4

400g cabbage flower, cut into medium-sized floretsVegetable or oil sunflower for frying

For the dough 5 tablespoons self-rising flour5 tablespoons cornstarchSalt, to taste

For the sauce2- 3 tablespoons vegetable or sunflower oil 4-5 garlic cloves, peeled and finely chopped 5 cm fresh ginger, unpeeled, finely chopped 2-3 green chillies, finely chopped, to taste 50g white onion, finely chopped 25g spring onions, trimmed and finely chopped ½ tsp. soy sauce 2 tbsp dark soy sauce 50g finely chopped fresh coriander leaves eur in a bowl, add flour, cornflour, salt and 150-200ml cold water to make a thick paste, and mix to evenly coat the florets.

Set a wok to high heat, add enough oil for frying, then, working in batches, gently lower a few of the florets breaded, separating them with tongs if they stick together. Fry for two to three minutes, until lightly crispy - don't let the florets brown, as they will be fried again later - then drain on a kitchen towel and repeat with the rest of the cabbage. breaded flower. Turn off the heat, but leave the oil in the wok; you may need to scoop out some batter.

Now for the sauce. Heat a second wok, add the oil, then sauté the garlic, ginger and chiles for about a minute, until lightly fragrant. Add the two onions, sauté for another two minutes, then add the two soy sauces and chopped cilantro, and stir to combine. Add 20 ml of cold water, boil, stirring, for two or three minutes, then stir in the cornstarch porridge and cook, still stirring, for a minute or two, until the sauce thickens. p>

Heat the oil in the first wok, then, still working in batches, fry the cauliflower again for 30 seconds to a minute, until tender. it is crispy and golden. Remove from hot oil, drain on a kitchen towel, then stir into sauce so it coats each floret - work quickly or the cauliflower will become soggy and lose its crunch.

Serve hot garnished with more chopped cilantro.

This humble egg noodle dish is named after the Hakka community that settled in Tangra, Calcutta's Chinatown.

Prepare 15 minCook 10 minFor 2-3 people, as a side dish

400 g egg noodles 5-6 tbsp vegetable or sunflower oil 100 g white onion, sliced ​​100 g carrots, trimmed and julienned 100 g cabbage, julienned 50 g green beans, cut into 2½ cm pieces 100 g bean sprouts 1½ tbsp dark soy sauce 1½ tbsp light soy sauce Salt, to taste 2 spring onions, trimmed, green parts only, very thinly sliced ment (keep the whites for another use)< /p>

Bring a large pot of water to the boil, add the noodles, cook for two minutes less than necessary. 'is indicated on the package so that they are al dente, n drain and refresh under cold running water.

Heat the oil in a wok, add l white onion and sauté for two minutes, until lightly browned. Add carrots, cabbage, beans and bean sprouts and sauté, stirring constantly, for one to two minutes. Do not overcook the vegetables or they will lose their crunch. Loosen the noodles if needed, so they don't all clump together (just rinse them with warm water), then add them to the wok with the two soy sauces and sauté on...