Who likes Hakka cuisine? I think it is half Indian/Chinese cuisine?

Answer 1

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In India, Hakka noodles are a famous "Desi Chinese" (or Indian Chinese) dish.

INDIAN STYLE HAKKA NOODLES WITH CHICKEN

Serves 4-6

Ingredients:

1 package of dried Chinese egg noodles (5-6 ozs)
1 lb of chicken breast (boneless & skinless), cut into thin strips
2 large shallots, thinly sliced
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled and finely minced
2 tsps of good quality curry powder (Madras or Kashmiri…)
1 cup of brown mushrooms, sliced
1 cup of carrots, julienned
1 cup of zucchini, julienned
1 cup of baby corn
1 cup of scallions, finely chopped
½ cup of peas
½ cup of raisins
½ cup of toasted, unsalted peanuts
1 tsp crushed red pepper (to taste)
juice of 1 lime
salt to taste
oil, vegetable or canola
3 tbsps soy sauce
freshly chopped cilantro leaves for garnish

METHOD:

Cook the noodles as directed on the package and set aside until needed.

In a large wok on medium high heat, add 2 tbsp of the oil and quickly stir fry the chicken until golden brown. Remove and set aside until needed.

Using the same wok, (add a tbsp of oil if needed) stir fry the shallots along with the ginger and garlic. Add the curry powder, crushed red pepper and salt. Add the raisins, carrots, peas and the baby corn. Mix well to combine and stir-fry for 1-2 minutes. Then add the mushrooms, zucchini, peanuts and scallions. Stir-fry for a few more minutes and add the lime juice and soy sauce. Add the cooked noodles and stir well to combine all of the ingredients. Garnish with the cilantro leaves and serve.

VARIATIONS:

Add your favorite combination of vegetables such as bell peppers in all their lovely colors (red, green, yellow and orange) for great taste and crunch. You could also add water chestnuts, snow peas, Chinese cabbage, bok choy…

Answer 2

When we were living in Hong Kong in the 70s, I was intrigued by the packets of dried vegetables in various combinations. Leaves, roots, stems, they magically reconstituted in soup with various kinds of dried mushrooms and pork preserved in salted beans or fermented bean curd. The dishes tasted familiar.

Migrating Hakka families influenced Filipino cuisine, as I discovered in later research.

My family used to raise a few hogs, and would slaughter 1 for every special event. The best parts of the pig were cooked in various styles for the guests.

My grandma preserved various non-choice parts of the pig by braising in a deep claypot with Chinese herbs and fermented soybean cake or fermented black beans. The pot was kept at a low simmer until almost all the liquid is gone and the pork pieces are covered by their own rendered fat.

Everytime we needed meat, grandma would take a piece out from under the grease, being careful to use clean ladles. The fat prevented oxydation and spoilage.

We used bits and pieces of preserved pork to enliven the vegetables harvested from around our house.

I have since learned that this is Hakka style, and I love it. It reminds me of the frugality of our old life, how nothing was wasted.

I guess this kind of cuisine is now called a specialty.

Answer 3

Hello!
I am asian and very familiar with hakka cuisine. and YES! i love it!

Hakka cuisine originally came from southeastern China (Guangdong and Fujian).

According to legend, Hakka people were migratory tribes of ethnic Han Chinese which originated from central China, whose ancestors exiled themselves from foreign rulers such as the Mongols during the Yuan Dynasty.

Due to their late migration to the southern areas of China, they found that all of the best land had been settled long before.

The Hakkas then were forced to settle in the sparsely settled hill country.

As a result, fresh produce was at a premium, forcing the Hakkas to heavily utilize dried and preserved ingredients, such as various kinds of fermented tofu and much use of onion.

Due to the hill country being far inland seafood is a rarity. Pork is by far the most favored meat of the Hakkas, with belly bacon being the preferred cut as it has alternating layers of fat and lean meat, providing an excellent texture.

Here are some pics:
http://www.flickr.com/photos/danburgmurm…

http://www.flickr.com/photos/jazmyn/1529…

http://www.flickr.com/photos/danburgmurm…

Hope that helps!
Good luck!

Answer 4

HAKKA cruisine IS DEFINATELY nothing to do with India or indian food. it is 100% chinese.

Yes, Hakka cruisine is very nice

Answer 5

i dont