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Salt and Pepper vegetables

Salt and Pepper vegetables

Salt and pepper vegetables - If you ever lived in Nairobi, you know exactly what this is. Many Chinese restaurants make this in Nairobi. One of the best salt and pepper vegetables I have ever had was at Mr. Wok, only if more places in Perth did food without onion and garlic . I here Sizzlers near Ashiana used to do a really good salt and pepper, although they have closed down. My mum makes this really nice crispy fried vegetables which is made with a self raising batter but I wanted to make something close to Mr. Wok. I took some ideas from my friend, Trisha and made some changes. I have used corn meal instead of corn flour for some extra crunch.

Now, let me tell you a few things before I get into the recipe, Ajino moto/msg in chinese food, I am guilty of that crime. If you do not approve, try the recipe without and tell me if still tastes good :) . You can use an assortment of vegetables, okra and broccoli taste the best though. I used okra, cauliflower, carrots, zucchini, broccoli and green beans.

Ingredients

  • 2 cups assorted vegetables ( cut into thin strips)
  • 1 tbsp freshly grated ginger
  • 4-5 green chillies, crushed
  • 1/2 tsp black pepper powder
  • 3/4 tsp salt
  • 1/4 tsp  ajino moto/Monosodium glutamate(MSG)
  • 3 tbsps plain flour
  • 2 tbsps yellow corn meal ( not corn starch)
  • Oil to deep fry

To serve

  • Sweet and sour sauce 
  • Hot sauce

Method

  1. Add the salt, MSG, pepper, green chillies and ginger to the cut vegetables in a large bowl and mix well. Let the veggies sit in the bowl for about five minutes. 
  2. Add in the two flours to coat the vegetable. You do not need to add any water, the flour will have stuck to the vegetables with the moisture released from step one. However if you feel that the flour is not sticking well, add in some water but only one teaspoon at a time.
  3. Heat the oil in a deep frying pan.
  4. Add the coated vegetables into the hot oil carefully and fry till they are crispy and golden brown in colour.
  5. Serve hot with sweet and sour sauce or hot sauce. Alternatively, you can toss the fried vegetables with the sauces in a hot wok. 
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