Orange glazed muthia

Chinese sauce meets Indian dumplings…spicy, sticky, juicy and sweet! Eat once and you will be hooked forever!

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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.

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Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin to share your creation😊 It would make my day!

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