Manchurian Rice Bowl Recipe | Food Diaries | Zarnak Sidhwa | Chinese Food

Method:

Mix cauliflower, carrot, cabbage and salt. Set aside for 10 minutes. Place a muslin cloth over another bowl, put the vegetable mixture into it, gather the edges of the cloth and squeeze tight to remove excess water. Transfer the squeezed vegetables into another bowl, add green chilies, ginger, salt, white pepper powder, soya sauce, flour, cornflour and mix well. Divide the mixture into equal portions and shape them into balls. Slide these balls into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. To make the gravy, heat oil, add spring onion, green chilies, garlic, ginger and celery, sauté. Add soya sauce, red chili sauce, vegetable stock, salt, crushed black peppercorns. Allow the mixture to come to a boil. Add cornflour slurry, cook till the gravy thickens. Add the fried vegetable balls and mix, cook for 5-7 minutes. Add spring onion greens and mix well. Take the pan off the heat. Heat oil in another wok to make fried rice. Add spring onion, garlic and ginger and sauté well. Add carrot and French beans, mix and sauté on high heat for 2-3 minutes. Add rice and toss till well combined. Add salt, crushed black peppercorns and soya sauce and toss well. Add vinegar and spring onion greens, mix and take the pan off the heat. Transfer some rice into each serving bowl, pour the Manchurian gravy on top, garnish with spring onion green curls and serve immediately.

Method:
For orange dough beat butter, add orange zest and icing sugar beat until fluffy. Add egg and orange juice. Mix flours, salt, and pistachios. Gradually add flour mixture to butter mixture, beating just until combined. Line an 8” square pan with plastic wrap. Press dough into prepared pan, and refrigerate until firm about 1 hour. For chocolate dough, beat butter, icing sugar, orange juice and vanilla. Mix flour, salt, cocoa, and pistachios. Gradually add flour mixture to butter mixture, beating just until combined. Spread chocolate dough on top of orange dough, smoothing as much as possible. Cover and refrigerate until firm, at least 2 hours. Using excess plastic wrap as handles, remove dough from pan. Cut into 2 inch slices. In a shallow dish, place brown sugar. Roll edges of dough in sugar to coat. Place on prepared pans at least ½ inch apart. Bake at 180 degrees C until firm and just beginning to brown at the edges, 10 to 12 minutes. Let cool completely on a wire rack.