Believe it or not Chinese Cuisine is an integral part of Indian cooking. Indian Chinese cuisine is the adaptation of chinese seasoning and cooking techniques suited to Indian taste.

In India the people of Chinese origin are only found in India's only Chinatown located in Kolkata a city in the west of India.

Today I'd like to show you a basic sauce. A real treat for all Spice Lovers!!

This sauce plays a vital role to many Indo-chinese dishes. You can use it in noodles,rice ,or stir-fried dishes. You can even use it to spice up ur Wraps and Rolls.

Lets say Hello to" Schezwan Sauce."

For the Sauce Recipie.

SCHEZWAN SAUCE.

TIME:30 MINS SERVING : 1 SMALL LITTLE JAR.

What u need:

40 RED CHILLIES FRESH OR DRIED AS PER CHOICE AND AVAILABILITY

(I use them fresh chillies, just gives this very fresh ,strong, aroma, also can be de-seeded to make them less spicy.If u use dried chillies make sure u soak them in the vinegar for about 20 mins before use)

1/2 a cup VINEGAR

8 big cloves of GARLIC

1/2 an inch of GINGER

1 cup of chopped CELERY LEAVES

2 table spoons of KETCHUP

3 tablespoons of SOYA SAUCE.

3 cup of COOKING OIL.

Method:1)Run everything together except for (half the amount of chillies and 2 cups of oil ( to be used later) in a grinder and let it grind lightly coarse.

2) Add the balance chillies then grind again. Make sure that its not ground fine , leaving a coarse texture to it.Adding half the chillies later is to make sure that it has a coarse texture.

3) Add the remaining 2 cups of oil to a hot frying pan, after then add the ground mixture and let it fry and take its colour as it cooks in the pan.The more you let it fry, the less spicy will it be. When you see that its a darker red in colour or sometimes a darker version of bright red and its reduced and seperated from the oil , then its ready . Switch off the fire and let it cool. Put it in a jar only once its a cool. Store in a cool dry place.

Enjoy this really amazing sauce on almost everything ....You can improvise and use it in Sandwhiches, Wraps , Rolls or just in some simple winter soup...It spices up everything from ...Food ...to Life!!!

Keep Steeming.... Coming Soon with my Indo-Chinese recipie of Sweet and Garlicky Honey Butter Shrimp on a 'Flaming' Bed of Spicy Scezwan Rice!!

See you Soon ...

Signing off....Spice Monk.

INDO-CHINESE FUSION BOWL: 'THE HOLY GRAIL' FOR SPICE LOVERS 'SCHEZWAN' SAUCE.

Believe it or not Chinese Cuisine is an integral part of Indian cooking. Indian Chinese cuisine is the adaptation of chinese seasoning and cooking techniques suited to Indian taste.

What u need:

Method:1)Run everything together except for (half the amount of chillies and 2 cups of oil ( to be used later) in a grinder and let it grind lightly coarse.

2) Add the balance chillies then grind again. Make sure that its not ground fine , leaving a coarse texture to it.Adding half the chillies later is to make sure that it has a coarse texture.