Wok Stir Fried Veg Hakka Noodles Recipe: Indo-Chinese Street Food at Hakkaland Restaurant, London...
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- Опубликовано: 21 авг 2024
- ✓ It is a real privilege and honour because in this video we once again get to go into the kitchen of Hakkaland Restaurant; where Chef Owner Steven Lee reveals his restaurant's "secret" recipe' for the Indian / Chinese Street Food Classic of Haka Noodles.
There is also brief interview with Chef Lee in which he very kindly says a few words about his food journey.
This is even more of an honour for us because we've read that Chef Steven Lee was the first person to introduce Indo / Chinese cuisine to the UK about 17 years ago.
RECIPE INGREDIENTS USED FOR HAKKA NOODLES:
* Veg Oil for stir frying.
* Sliced White Onion.
* French Green Beans.
* Carrot Matchsticks
* Cabbage Matchsticks.
* Mung Bean Sprouts.
* Noodles.
* Salt.
* Dark Soy Sauce.
* Spring Onion.
* (Optional: to make it hotter add some Green Chillies).
A special thank you to Master Chef Patron Steven Lee and all his colleagues who warmly welcomed us and were very hospitable and graciously allowed us a privileged glimpse into their street kitchen to do the videoing.
The Restaurant is located at 364 to 366 Station Road, Harrow, London, HA1 2DE
If you have any questions you can phone them on: 020 7018 2580
Their social media links:
Instagram & Facebook: @hakkaland
Twitter: @qslee8
Chef Steven Lee's Twitter: @steven_lee_8
This restaurant was recently (24/06/18) featured on Sky TV food program: "A Place to Eat on "And TV" (&tv)
(Video recorded on Tuesday 12th June 2018)
Here's a link to a previous recipes video we recorded here for Crispy Cauliflower, Crispy Okra & Bombay Chilli Paneer: • Recipes: Crispy Caulif...
You can now follow us on Instagram: / mr07623445678
Not only food, but the chef is also truly Indo-Chinese. That's the fusion of culture.
That was the biggest onion i saw till date😃
Me too.
Me too
My grandmother was the one who brought indo Chinese cuisine to London. She opened our first restaurant in 1962, a block from Kensington and Chelsea.
Your Grandmother sounds like an incredible woman.
Is the restaurant still in your family?
@@mr07623445678 we sold it to the group that runs the Thames indian restaurant.
Okay thank you, appreciate your reply
steven i know from last 22 years his food is so good i can not explain
What an interesting gentleman, a Chinese born in India, Lovely! The noodles with veggies look amazing! Best luck.
Happy to hear that you are born and brought up in Kolkata.… ❤️ Love from Kolkata sir
Joy Bangla
Thankyou for writing out and doing your best to show what you see you channel is my favourite and I have tried out lots of recipes
You're welcome, Im pleased to know that my efforts are worthwhile.
Best wishes.
I am half hakka on my mother's side and it's awesome to see Indians cooking a dish called Hakka Noodles. Hakka influence is everywhere. You should see how we influenced Jamaican cuisine.
🙏🏽
Calcutta has not one but two Chinatowns, one at Tiretta Bazaar the other one at Tangra. The former one is over 200 years old while the other one has been here for probably 70-80 years. In fact, I live just beside Tangra and grew up here. These Chinatowns are a perfect amalgamation of China and India. There is a Chinese Kali Temple (Indian Goddess) here which serves Hakka noodles and Manchurian as 'bhog' (Trust me on this, infact today is Kali Puja and there is a big celebration going on here). They speak mostly in the Hakka dialect and English, although their Bengali is quite good too (much better than Hindi). The Chinese have left an indelible mark on the food culture here in Calcutta. They also used to have large tanneries, leather works, dry cleaning establishments and dentistry clinics. However, as a sad ending note, I would point out the vitriolic racism which was meted out to them since the 1962 Indo-China war. The end result of that was generations of Chinese Indians moved out of the country to places like Singapore, Canada, Australia and Hong Kong.
I'll never forget the first time I had hakka noodles! I thought the green beans were peas they are sliced so small left whole but sliced small.
Calcutta Tengra side hotels serve best Chinese food..
Chinese people live in Tengra area.
that soya sauce look like black Tea 😂😂😂🤣🤣🤣🤣🤣🤣🤣🤣
INDIA # 1 🇮🇳🇮🇳🇮🇳🙏🙏🙏
I'm inspired, great vid, love your vids keep up the good work :-))
Thank you.
Lots of love from India ❤️
🙏🏼
Mouthwatering 🤤🤤
wow....superb video
Thank you.
Thank you bro happy
Love from Kolkata 💗
Very thick noodle using. Chef is oldest. Nepali chef very expert in Chinese cooking
I love you noodle 😋😋
Be proud of Bangali....
Very nice recipe👌👌👌👍👍
Very Nice.
Yummo!
Clean kitchen 😁
👍🏼
Niceeee food, good coverage, thanks
🙏🏽
nice
The best part is shef interview (good job)
I like to know which type dark soy sauce they use ... because Chinese brand Ching's dark soy is not good on the taste...is they made own soy sauce in restaurant....I saw he didn't add msg and vinegar ,white pepper in Hakka noodles
Msg and vinegar is not used in hakka noodle
@@DhirenSinghbist msg is used in all hoodles. vinegar can be added later. Works great with Hakka noodles.
Which food is popular in USA
Indian, continental, indo Chinese please answer someone
the peper or viniger maybe missing
Only taste hydrabad chainese yumy 😋
底累再底累7：30
😍😘
I am from Kolkata
Boil the water
When it boils ,add noodles
Add oil in so that it does not stick
Take it off the stove when noodles are 75 percent done
Run it in cold water,
So keep it ready
Take a wok or any thick pan u have
Heat it well
Put oil u need
Heat oil very well
Add garlic,green chilli,little onion
Add cabbage,carrot,capsicum
When they are done (not caramelised) add salt,pepper.
Remember NOT to turn down the flame because we dont have commercial burner in our home..
Add the prepared noodles (make sure there's no water in it)
Stir fry in highest flame u have
Lastly add soy sauce (1.5 tsp dark for 3 plates)
Garnish with spring onion greens...
Take it off the stove
Serve it hot.
I forgot to mention,there should be equal parts of vegetables to noodle
Thanks for reading,try it ,ull luv it...
re-upload? I thought you posted this already.
Thank you for your comment.
Definitely not a re-upload, it's a second recipe video from these guys.
Hmm salt and dark soya sauce as seasonings? Not even any sesame oil, pepper, sugar, light soya sauce, MSG, mushroom oyster sauce... 🤔
Dude needed more oil there and higher heat, so the noodles didn't stick to the wok
Nope!
@@elizabethshaw734 Yes
Amit kadam is a captain
.
I would add msg, vinegar and chopped green chilies at-least after the fact as condiments.
no black pepper?
Size of the onion 🔥
Onyo
I didn't understand what he added bcauz there's so much other noise in the video nd didn't even caption show the name's of added things
The recipe ingredients are listed in the description below the video.
😁😁😁😁😁
I wonder how many chinese, cook Indian food or influenced ?
Garlic & jinger Kal dalna k
Its hygiene food keep it up
I thought the onion was white raddish!!