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| Place of origin | India |
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Chinese bhel is a fast food and street food item in India and is considered a part of Indo-Chinese cuisine. It is a variant of chop suey and bhelpuri. It is popular in Mumbai. [1] [2] [3]
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| Place of origin | India |
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| Main ingredients |
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Chinese bhel is a fast food and street food item in India and is considered a part of Indo-Chinese cuisine. It is a variant of chop suey and bhelpuri. It is popular in Mumbai. [1] [2] [3]
Like most street food items, the recipe of Chinese bhel has many variants. The basic ingredients present in every recipe are crisp fried noodles, raw shredded cabbage, and one or more hot sauces. These ingredients are thoroughly mixed together in the style of making a bhelpuri. The sauces could be Schezwan sauce, red chilli sauce, and/ or tomato ketchup.
In addition, it may contain one or more of these ingredients: finely chopped onion, sliced capsicum, diced carrot, soya sauce, salt, black pepper powder, monosodium glutamate, vinegar, and raw garlic paste in varying quantities. Sometimes chopped spring onion is used for garnishing. [4]
Chinese bhel stalls in Mumbai were criticized for poor hygiene and were suspected to have caused a hepatitis E epidemic over a two-month period in 2011. [5] The Municipal Corporation of Greater Mumbai (MCGM) has issued strict orders not to let hawkers sell fried foodstuffs on pavements and Chinese food outside schools. The Congress party had recently[ when? ] demanded that the MCGM ban the sale of Chinese street food due to fears related to its use of monosodium glutamate. [6] [ dubious ]
Scallions are vegetables derived from various species in the genus Allium. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China.
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A fritter is a portion of meat, seafood, fruit, vegetables or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties.
Chaat, or chāt is a family of savoury snacks that originated in India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, India, chaat has become immensely popular in the rest of South Asia.
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Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
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Chili sauce and chili paste are condiments prepared with chili peppers.
Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is an Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world.
A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden.
Chinese fried rice is a family of fried rice dishes popular in Greater China and around the world. It is sometimes served as the penultimate dish in Chinese banquets, just before dessert.
Pakistani Chinese cuisine comprises the styles and variations of Chinese cuisine that are cooked and consumed in Pakistan. Chinese migrants to Pakistan have developed a distinct Pakistani-style Chinese cuisine.
A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fish balls.
Manchurian is a class of Indian Chinese dish made by roughly chopping and deep-frying ingredients such as chicken, cauliflower (gobi), prawns, fish, mutton, and paneer, and then sautéeing them in a sauce flavored with soy sauce. Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It has become a staple of Indian Chinese cuisine.
Sev puri is an Indian cuisine snack and a type of chaat. It is a speciality that originates from Pune, Maharashtra, India. In Pune and Mumbai, sev puri is strongly associated with street food, but is also served at upscale locations. Recently, supermarkets have started stocking ready-to-eat packets of sev puri and similar snacks like bhelpuri.
Bumbu is the Indonesian word for a blend of spices and for pastes made from these blends, and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts, sugar, salt and water thickened with corn starch. Bear in mind that original oyster sauce reduced the unrefined sugar through heating, resulting in a naturally thick sauce due to caramelization, not the addition of corn starch. Today, some commercial versions are darkened with caramel, though high-quality oyster sauce is naturally dark. It is commonly used in Chinese, Thai, Malay, Vietnamese, and Khmer cuisine.
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