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Chinese Indian food is generally characterised by its ingredients: Indian vegetables and spices are used, along with a heavy amount of pungent Chinese sauces, thickening agents, and oil. [3] Stir-fried in a wok, Sino-Indian food takes Chinese culinary styles and adds spices and flavours familiar to the Indian palate. [3]
Chow mein is also common in Indian Chinese. In India, it was introduced by the Chinese of Calcutta. It is usually offered Hakka-style, with gravy. Catering to vegetarian diets, there is an Indian variant, vegetable chow mein, which consists of noodles with cabbage, bamboo shoots, pea pods, green peppers, and carrots.
Galho, also known as Zawo, is a popular Naga food made from a mixture of rice, vegetables and various meats. It is usually served simple that is with its main ingredients but one can try or put various other ingredients into the Galho.
Mix cornstarch, broth, honey, vinegar, soy and pepper. Cook chicken in nonstick skillet until browned. Add cornstarch mixture, carrots and water chestnuts. Cook and stir until mixture boils and thickens. Cover and cook over low heat 5 min. or until done. Stir in peas. Serve with rice.
Mix cornstarch, broth, honey, vinegar, soy and pepper. Cook chicken in nonstick skillet until browned. Add cornstarch mixture, carrots and water chestnuts. Cook and stir until mixture boils and ...
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Mixed vegetables and meat Nioukyen, Boulette chou chou: 肉丸, 肉圓 Traditional Hakka dish made of chayote and mixed with pork or chicken Saw maï, Siu mai: 烧卖 (shaomai) Shumai: Typically contains prawn, pork, or chicken, but can be vegetarian Steamed stuffed chilli [10] 釀辣椒 Stuffed green chilli, typically filled with pork Steamed ...
Examples of Nonya specialities include otak-otak, a popular blend of fish, coconut milk, chilli paste, galangal, and herbs wrapped in a banana leaf; [3] ayam buah keluak, a distinctive dish combining chicken pieces with nuts from the Pangium edule or kepayang tree to produce a rich sauce; and itek tim, a classic soup containing duck, tomatoes ...