Orange glazed muthia
Chinese sauce meets Indian dumplings…spicy, sticky, juicy and sweet! Eat once and you will be hooked forever!
Moving to Singapore has been a BIG lesson in learning about Chinese vegetables. Visiting the wet market is one of my favourite things to do and now that I have made friends with the vegetable vendors, it is getting even more interesting. My ‘friend’ aunty would often insist on me buying these unique greens (the number of leafy greens I have discovered after moving here is ridiculous!) and vegetables that I have no idea how to cook with. She would in her own sweet way try her best to explain how I could do a quick stir fry or make a soup. But truth be told, half the time, I don’t even know what I have ended up buying and cooking 🙂
Though this recipe has nothing to do with the veggies that I buy from her but the sauce does. Or does it? A bit of research tells me that the orange chicken, a highly popular Chinese take away is Americanized just the way we have Indianized Manchurian 🙂
The Chinese influenced orange sauce basically has all the essential flavours of sweet, spicy and tangy just the way Gujarati food does. So why not combine both and see what happens? A sizeable portion of leftover muthia in my fridge was lying about and the idea struck! A quick stir fry of muthia and the orange sauce ended up in these sticky little dumplings bursting with flavours. Sticky, sweet, spicy, zesty…what is there not to like?
Rich in flavours and calories, I would highly recommend this dish for a special occasion and for parties. Muthia can be prepared in advance and so can the sauce. A last-minute assembly of less than 5 minutes works beautifully making this dish worthy of a party.
Recipe Card
Orange glazed muthia
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Fusion
PREP TIME
5 mins
COOK TIME
15 mins
SERVINGS
serves 2
Author: Hema B Kathrani | Cuisine: Fusion | Category: Snacks
Prep Time: 5 mins | Cook Time: 15 mins | Servings: serves 2
Chinese sauce meets Indian dumplings…spicy, sticky, juicy and sweet! Eat once and you will be hooked forever!
Ingredients
- 2 portions of steamed muthia cubes
- For the orange sauce:
- 1 cup fresh orange juice
- 4 tbsp sugar
- 2 cloves of garlic grated
- ½ inch ginger grated
- 1 tsp soy sauce
- 1 tsp red chili powder
- Salt and pepper to taste
- 2 tsp corn flour mixed with 4 tsp water
- 1 green onion thinly sliced
- 1 tsp roasted sesame seeds
Method
- Prepare muthia:
- Deep fry muthia on a high flame to get a golden crust.
- Drain on an absorbent paper and keep it aside.
- Prepare sauce:
- Combine all the ingredients to make an orange sauce.
- Assemble:
- In a nonstick pan, put the sauce and heat at a low flame.
- When it starts to get thick, combine muthia with the sauce and toss.
- Cook for another 30 seconds and remove on a plate.
- Garnish with green onion and sesame seeds.
- Serve immediately.
Notes
- One way to know whether the sauce has thickened is to run your finger at the back of the spoon you are stirring with. If the mix does not run over your finger mark, it is ready.
- Muthia can be prepared 2-3 days in advance and sauce can be prepared few hours in advance. Once combined, it is best to eat immediately.
- Fried muthia with orange sauce is unbeatable but I have also tried ‘roasting’ the muthia with 1 tbsp of oil in a non stick pan till it gets brown edges and then combining it with the orange sauce. Still tasty but not crunchy 🙂
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www.acookwithin.com
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