Wangs Kitchen : An Indo Chinese Affair

Chinese cuisine is my go to place when I am really really bored of South Indian and North Indian cuisines. Wang's, is just the right place for our taste palettes which look out for Indo Chinese flavors. My favorite on their menu is their momos. But went on to order, Honey coated chili potatoes, Schewan Vegetables and Egg Fried Rice. All my favorite and was glad that mom liked them too. So here are some pictures of my visit to the place

Honey Coated Chili Potatoes : Crunchy on the outside and just cooked inside, it was a mingle of various flavors, quite different and nice on the palate

Egg Fried Rice : My definite order , in Chinese, the mildly spiced fried rice, perfectly compliments the addition of egg to it

Vegetable Schewan : This a sweet and spice dish. I usually like to add a lot of veggies to my plate. This dish is just the right choice, with carrot, baby corn, zucchini, cabbage, broccoli and beans

The portions are huge and the prices are reasonable, a meal for two comes up to RS 400/-

One thing that I would love Wang's to pay a little more attention to the interiors and to the television set that they have but does not work 

Will I go back , definitely after a while , when I get the craving to eat Indo Chinese

Tofu 65

Wonder how days just fly off. Looks like we just started the Day 1 of the marathon and here we are in the 5th day. Today's recipe is an adaptation from Gobi 65 which we get in almost all the restaurants. And and and .we get different versions of the same dish. Authentic Chinese, Indo Chinese and Indian. This tofu 65 is an adaptation from many Paneer and Gobi 65 recipes that I read with minor tweaks to it.

Ingredients :

Tofu - 1 cup , cubed

Capsicum - 1 cup 

Onion - 1 cup

Corn flour - 2 tbsp

Red chili powder - 1/2 tsp

Garlic flakes - 1 tsp

Red chili flakes - 1 tsp

Soy sauce - 1 tbsp

Oil for deep fry

Salt to taste

Method :

Drain away water from Tofu and make small cubes out of it

In a bowl add corn flour and red chili powder along with some water to make a smooth paste

Heat oil in a heavy bottomed wok

When hot , dip each tofu piece in the batter and deep fry it

When it is golden brown, remove them to a kitchen towel and set aside

In another wok, heat oil and saute the garlic and red chili flakes

Add the sauce, salt , Onion slices and capsicum slices 

Saute for a minute or so in high heat.

Now add the deep fried tofu and the left over corn flour mixture

Turn off the heat and keep stirring

Yummy Tofu 65 ready to eat.

You can garnish with spring onions to get the restaurant effect

Check out what my fellow marathoners are cooking here