If there is one cuisine that is likely to get approval from everyone in the house or in any social circle, it is undoubtedly Chinese. And, who can get it better than a Chinese? It is perhaps in this pursuit that Taj Mahal Palace, Mumbai has recently appointed a new Chinese Chef Quing Chang, known popularly as Chef Jeff, at their flagship Chinese cuisine restaurant Golden Dragon.
With residence in Beijing and work in the luxurious world of Macau, chef Jeff has seen Chinese food from various perspectives and now his speciality is modern Chinese food which reflects 70% Sichuan and 30% Cantonese in his style. But, in his effort to get it right for the Indian palette, chef Jeff, who came to India in January this year, spent a couple of months doing research and exploring the Indian market and taste. He figured Indians are not used to the extreme versions of chillies that they use back in China. “I am trying to draw a balance and that’s I am using both Indian and Chinese chillies,” says the chef who also specialises in stir-fry items.
Over the months, chef Jeff has created dishes that have become signature items, leading to a page dedicated to his dishes in the main menu. Labelled as Chinese Master Chef Jeff’s Menu, it features stir-fried prawns and asparagus, Sichuan three chilli pepper chicken and his speciality - crispy shredded potatoes with fresh chilli. Among other additions are wok oil, which he prepares himself using ginger and garlic as flavours, Quinoa rice and attention to plating.
Recipe: Crispy Shredded Potatoes
Ingredients:
1 kg Potato | 150 gms coriander | 500 ml vegetable oil | 20 gms salt | 45 gms onion | 10 gms green chilli (sliced) | 10 gms cumin powder | 10 gms sesame seeds
Method:
■ Peel the potato and thinly slice it. Then cut these slices into thin shreds.
■ Fill a bowl with cold water and add the potatoes. Set aside for 10 minutes, drain and lightly pat dry.
■ In a large pan over medium-high heat, add vegetable oil.
■ After oil becomes hot, directly fry the potatoes until it gets a golden brown colour and becomes crispy.
■ In an empty pan, add a little vegetable oil and sauté the onion. Then add coriander, salt and cumin powder.
■ Stir well and cook for 2 minutes.
■ Turn the heat, add crispy potatoes and toss it properly.
■ Transfer to a bowl or plate. Top with sesame seeds and serve.