American Chop Suey
4:44 AM
I was editing few pictures on the software to post as soon as possible and then came my little 3 year old. With much enthusiasm he asked “mummum what are you doing?” As usual his father was busy on phone so I just replied “ am busy with work baby, why don’t you ask your father to take you to the park?”. He shot back, “are you posting this recipe today?” I was stunned! did he actually asked that or am just imagining things. So I asked to repeat what he said and he said the same. A visibly confused me could only managed to mumble a weak yes and then came the surprise of my lifetime. The lil one or may be not so lil anymore son ordered “na eita nay ajke tumi kurkur bhaja’r recipe ta lagabe (no. today you will post the crispy dish’s photo). Which definitely meant the American chopsuey recipe that I prepared for lunch last weekend. It was a great hit with the kid and the bowl was finished in no time. I totally understand his loyalty lies with the crispy fried noodles but am happy that he ate his share of vegetables and enjoyed it too. And I got that big smiley face complementing me ‘mummum that’s yummy!”
In Mandarin Chop Suey means assorted pieces, It’s a quick stir-fry of various vegetables and sprouts with some protein. which is said to be invented by the Chinese immigrants in America. American Chop suey though belongs to a slightly different genre of cuisine called Indo-chinese food. Which is the adaptation of Chinese cooking techniques and spices to Indian taste. This is said to be done by the small Chinese community still living in the Tangra and Chinatown area of Kolkata. Living in the city for a long time slowly but surely has amalgamated their culture and cuisine with that of Bengal. Now soy sauce shares its space with cumin and many times tamarind and azinomoto are used to bring in that definite Indo-Chinese flavour. If anything to go by a popular TV show, then this also has taken a toll on their chopstick skills.
But not only food it also has brought in changes in their faith. Now like their Bengali neighbours they are ardent believers of Goddess Kali and celebrate Diwali in a unique temple called Chinese Kali bari in the Tangra area (read more about it here). This temple has some unique characteristic. Though the Mantras and method of puja is typically Hindu but with all the Chinese incense and tall candles it definitely has that distinct Chinese feel to it. But what makes it unique is its bhog (offerings to the God), which is nothing but Noodles, fried rice and vegetarian chili dishes. It’s a long-standing wish of mine to visit this temple and sample the bhog or prasad (offerings to the God) there
But not only food it also has brought in changes in their faith. Now like their Bengali neighbours they are ardent believers of Goddess Kali and celebrate Diwali in a unique temple called Chinese Kali bari in the Tangra area (read more about it here). This temple has some unique characteristic. Though the Mantras and method of puja is typically Hindu but with all the Chinese incense and tall candles it definitely has that distinct Chinese feel to it. But what makes it unique is its bhog (offerings to the God), which is nothing but Noodles, fried rice and vegetarian chili dishes. It’s a long-standing wish of mine to visit this temple and sample the bhog or prasad (offerings to the God) there
Basically Chinese food heavily relies on its freshest produce and its unique style of blanching, stir-frying and steaming. In Indo Chinese the flavours and tastes are more pronounced with a heavy hand use of oil and deep fries with some very common Indian ingredients like tamarind and Paneer (Indian Cottage cheese). We Indians are now so used to it that authentic Chinese seems bland for our tastebuds. Which even had been realized ages ago by all the street side vendors, who at every nooks and crannies of Indian lanes whip up delicious noodles and other indo Chinese dishes like Manchurian and chili to satisfy the Indian tastebuds. It is them who actually have made this cuisine so much popular.
If you ever happen to visit Kolkata do visit one of the small Chinese eateries located at the quaint little lanes of Tangra, which are still run by some of the Chinese families. Or if you are an early riser go straight to the Tiretti bazaar (Chinatown near Chitpore area) market at the wee hours of the morning to sample some of their delicious breakfasts. These make shifts markets only come up and exist for a few hours in the morning and has a unique ambience filled with tongue tickling aroma of Chinese spices and ingredients.
In our family everyone is hooked to this cuisine and not a single month seems complete without a visit to Tangra. Now that my son also has developed a liking for it I prefer to cook our share at home. Its easy once you figure out the balance of tastes, which in my opinion varies from person to person. All you need is a good fanned out pan or a Wok to allow enough space to all the ingredients. You also have to be precise with your knife skills and have to cook the ingredients on a high flame to give it that slightly charred caramelized flavour.
Here is my quick American Chopsuey recipe that my Son ordered to post on Friday but her lazy mamma could only manage to post it now.
American Chopsuey
(serves 3 as main meal)
Ingredients:
Egg noodles: 1 packet (I used Spencer’s)
Vegetables: total 5-6 cups
Carrots: cut in 1” long thick batons
Beans: cut diagonally
Zucchini: thickly sliced diagonally
Mushrooms: skin removed and thickly sliced
Broccoli: separated in small florets
Baby corn: 5-6 pieces cut in long strips
Capsicum: cut in thick long strips
Tomato: sliced in thik wedges
Bean sprouts: 1/3 cup
Onion: 1 big; slice thickly
Garlic: 4-5 fat cloves
Sauces:
Light Soy sauce: 1 tsp
Dark soy sauce: 1 tsp
Vinegar: 11/2 tbsp
Chili sauce: 1 tbsp (or more if you like it hot)
Tomato sauce: 2 tbsp
Corn flour: 1 tbsp
Pepper powder: ½ tsp
Sugar: 11/2 tsp
salt
Oil for deep frying and cooking
Method:
Prepare the vegetables as mentioned above.very finely chop the garlic. Keep everything separate.
Bring a big pan of salted water to a rolling boil and then add the noodles. Cook till they are soft but not mushy. Drain and wash under cold water. Mix in a tsp of vegetable oil and keep aside.
Heat enough oil for dep frying. Take out half of that boiled noodles and sprikle 1 tbsp corn flour to it. Shake to coat well. Dep fry in small batches till golden. Keep the heat low. Take out and drain on absorbent paper.
In another big pan heat 1 tsp oil. Add ½ tsp chopped garlic and fry till they turn golden. Add the rest of the noodles. Sprinkle salt and 1 tsp soy sauce. Stir fry till they are glossy and aromatic (approx. 2-3 minutes). Keep aside.
Now in a big wok or kadhai heat 1 tbsp oil. Keep the flame on high and add the chopped garlic. Once it turn brown and the oil becomes aromatic add the onion. Stir for a few seconds just to make them little soft and then add the beans and carrots. Add a pinch of salt and pepper powder. Cook for a minute and then add baby corns, broccoli, mushroom and zucchini. Cook for another minute with continuous stirring. Finally add the capsicum and stir for a few seconds.
Now bring the heat to low and add all the sauces, tomato and sugar. Stir to coat all the veggies well. Once you see oil oozes out from the veggies add 11/4 cup water. Crank the heat up and let it come to a boil. Mix cornflour in 3 tbsp water and add it to the boiling veggies. Stir continuously to avoid forming any lumps. You might like to keep the heat low before adding the cornflour mixture. The veggies would turn glossy now. Adjust the seasoning with more salt, sugar or pepper powder. Finish with the bean sprouts. Mix through.
To srve place one layer of stir fried noodles, sprikle the crispy noodles over it and finaly top it off with ladle full of vegetables.
Serve hot. Enjoy.
A Homemaker’s notes:
You can add any vegetables you like. Cauliflower, cabbage, spinach all work well in this gravy.
You can even add finely sliced chicken pieces or diagonally sliced pieces of sausages.
Many times the chop suey is topped with Indian style scrambled eggs or poached egg.
Please adjust the amount of sauce as per your liking. Its all about balancing all the tastes and do what works best for you.
you can also sprinkle few spoonful of toasted sesame seeds for extra crunch.
you can also sprinkle few spoonful of toasted sesame seeds for extra crunch.
Events:
Valli's Kids Delight - Warm foods to beat the rain, hosted this month at The Pumpkin Farm.
Tags:
indo chinese recipe, indo chinese recipes, indo chinese food, indo chinese chicken, chinese fried rice, chinese noodles, indo chinese noodle, chop suety recipe, chicken chop suey, chinese chop suey, vegetable chop suey, egg chop suey, indian chop suey, kolkata street food, kolkata style chop suey recipe, chowmein recipes, gravy chowmein.
Posts
37 comments
Looks yummy..
ReplyDeletethat looks so yummy..lovely presentation too!
ReplyDeletewe never know when kids outgrow themselves, especially with IT and internet so accessible!
How sweet - he's really growing up fast now ! American chop suey was a favourite when I was a kid. I liked all the colours in it I guess. Chinese Kali bari - really interesting, how people adapt to different cultures, would love to visit that area someday. Just went thru your pics on foodgawker - great work girl !!
ReplyDeletei love this and I definitely would order this if I go to a chinese reataurant
ReplyDeletei love this and I definitely would order this if I go to a chinese reataurant
ReplyDeleteYummy yummy,makes me hungry
ReplyDeleteAll time favorite... Yummy meal
ReplyDeleteloved this version of Chop Suey..looks very delicious ..pics are tempting and so inviting..bookmarked!
ReplyDeleteWow this is yum. Love your pics dear. No wonder your son loves this.
ReplyDeleteAm a great a fan of American Chopsey too... But I do not think I have the patience to do prepare this ;) BTW Your kid is cho chweet..
ReplyDeleteMy all time favourite meal when I wish to pamper myself.
ReplyDeleteDeepa
Btw did I tell you I thought of making this last weekend only. I bet your son loved it...
ReplyDeleteI'm a fan of the American chopsuey too, but have never made it. In fact, i like it so much, i munch on the crispy fried noodles!! :)
ReplyDeleteseriously drooling here....love all the clicks especially the third one...lovely...
ReplyDeletelooks like a plate straight from a chefs kitchen, v delicious
ReplyDeleteInviting, colorful and yummy!
ReplyDelete"SYF&HWS - Cook With SPICES" Series
"South Indian Cooking" (SIC) # 1 (July 15th to Sep 15th)
"Cooking with Whole Foods" - BROWN RICE (June 10th to Aug 10th)
Exquisito plato y muy linda presentación tambine,es irresistible,hugs,hugs.
ReplyDeleteki sob ja ta dichcho tumi... ki likhbo khuje pachhi na..:O..
ReplyDeleteWow i never know how this american chopsuey is made. Nicely done and very tempting too
ReplyDeleteLooks delicious!!! You have got my mouth watering :)
ReplyDeleteOmg, wat an irresistible and super inviting chop suey,am inviting myself to ur place.
ReplyDeleteYum!I agree with your son :) I lovechopsuey anyday!
ReplyDeletewow... chop suey looks fantastic... awesome presentation... feels like it is straight from a restaurant... bookmarked...
ReplyDeletemy favorite in indo chinese restaurants!
ReplyDeleteSmart son - btw and cute too!
Lovely one. you explained very well
ReplyDeleteI blog @ Manidipa's Kitchen
Bookmarked. Have always wanted to know how to make this at home! Thanks.
ReplyDeleteAmi bohu bar Tangra ar Chinese Kali Barir samne diye gechi, or thik opposite ee ekta darun eatery chilo....but eta jantam na je okhan bhog erom obhinobo hoi :-)
ReplyDeleteEkat darun recipe post korecho....ekhan ee chop suey pai na....eta bookmark kore rakhlam! Tobe amar American CS theke Chinese CS ta beshi bhalo lage, jeta te tomato sauce dai na....ish ota ar kotha bhebei khide peye gelo :-)
feel like having it right now.. yumm
ReplyDelete@Suchi, I dint know too. saw a program on Fox network called it happens only in India. they share some really funny stuff there.
ReplyDeleteThis looks yummy!!!!
ReplyDeleteNew follower of your blog
Plz do visit mine in your spare time :-)
shrutirasoi
Today's Recipe
Instant Amla Pickle (beauty therapy)
very interesting & healthy recipe..:P
ReplyDeleteTasty Appetite
Oo my this was my fav long long back..almost forgot abt this dish..:-) Glad to see the dish..brings back lot of fun memories..:-)
ReplyDeleteI am not a fan of tomatoes cooked, and great that you have created your recipe to include whatever vegetables at the time. But the tomatoes do make me think of summer and warm nights. Very nice chop suey recipe, thanks for sharing.
ReplyDeleteMmmmmmmm American chop suey looks sooo yummy. Love to have it.
ReplyDeleteTumar cute prince ke onek ador ..thats very sweet..and Tangra was once hub of Chinese cuisine in Kolkata ..now it's going down the hill ..somehow many good ones are not functioning well there..Last time we went to one of those restaurant ..nothing was special sodhu ekto jhaal- 2 preparation chilo ..or may be amader he kono rokom er taste bud e poribortan hoye geche ...barite turir eyi chosey ami rojkhete raazi achi ..khub lobhoniyo lagche ..hugs
ReplyDeleteI used to love American chop suey when I was a kid, especially those crispy fried noodles. Lovely post!
ReplyDelete
ReplyDeleteLooks so delicious.. am going to try this out for sure. Thank you for sharing this wonderful creation.. :))
chowringhee kathi roll