Naam Soon Cauliflower and Tirrity Style Wok Tossed Garden Green at Home or at Hilton Embassy Bangalore GolfLinks!!

Relish Chinese New Year 2023 Recipes at Hilton Embassy Bangalore GolfLinks

The Chinese New Year (it is the Year of The Rabbit this year by the way) is a joyous celebration that is celebrated across the globe. As the event occurs on January 22, 2023, cook these scrumptious dishes, such as Naam Soon Cauliflower and Tirrity Style Wok Tossed Garden Green, from the comfort of your own home.

LuxuryAbode shares the recipes and associated photographs curated by Chef Gaurav Paul for your perusal.

The Hilton Embassy Bangalore GolfLinks provides these delicious dishes and you could head over there to enjoy the same.

About the Executive Chef of the Hilton Embassy Bangalore GolfLinks, Gaurav Paul:

Gaurav, who has more than 19 years of significant and varied experience in the hospitality sector, utilises his knowledge to fulfil the hotel's pledge to provide distinctive culinary activities. Executive Chef Gaurav's culinary expertise has the foresight to nurture and sustain the greatest culinary experience for the restaurant's visitors, hence enhancing the dining experience.

He is the pinnacle of compiling recipes with a variety of foods to suit any palette, since he is a passionate and energetic individual. He has previously worked with businesses like Hyatt Regency Kolkata, Vivanta By Taj MG Road Bangalore, Radisson Chandigarh, The Chancery Pavilion, Bangalore Carnival Cruise Line, and many more.

He also possesses a Diploma in Hotel and Tourism Management from the NIPS School of Hotel Management in Kolkata.

About The Ministry of Food:

This all-day restaurant delivers a variety of European, Pan-Asian, Indian, and Japanese dishes prepared at live, interactive cooking stations and featuring excellent culinary innovations. Complement your meal with a bottle of quality wine or choose from our carefully curated wine and food matching menu for an all-encompassing dining experience. In addition, there is a private dining room and a wine table for an intimate gathering. The themed supper buffets as well as the restaurant's regular food festivals showcasing international chefs and unusual cuisines will have you coming back for more.

Naam Soon Cauliflower -  Sichuan Pepper, Nuts, Bullet Chilli, Ginger, Scallion

Recipe by: Executive Chef, Gaurav Paul, Hilton Embassy Bangalore GolfLinks

Ingredients:

• Salt 
• Broth 
• White Pepper Powder
• Sesame Oil
• Chinese Cooking Wine 
• Refined Oil
• Spring Onion
• Light Soy 
• Szechuan Pepper Corn
• Peanut 
• Szechuan Oil
• Cauliflower 
• Chinese Chilli Paste
• Dry Red Chilli 
• Bullet Chilli
• Ginger 
• Chinese Garlic Peeled
• Hot Pot Sauce
• Jasmine Rice 

Method

1. First Clean & Cut The Cauliflower In Dice Shape. 
2. Blanch The Florets For 30 Sec In Salted Boiling Water, Then Deep Fry The Cauliflower.
3. Take A Wok, Put Refined Oil, Sichuan Pepper, Garlic,Ginger, Dry Red & Bullet Chilli, Chinese Chilli.
4. Paste, Hot Pot Sauce, Fried Cauliflower. Wok Toss For 30 Sec With The Seasoning Salt, Aromatic Powder
5. Sesame Oil, White Pepper, Light Soy, Sichuan Oil.
6. Finish With Chinese Cooking Wine Pea Nut & Spring Onion.
7. Serve Hot On A Bed Of Jasmine Rice.

Tirrity Style Wok Tossed Garden Green Garlic Chips, Fresh Red Chilli, Pokchoy, Sesame Oil

Recipe by: Executive Chef, Gaurav Paul, Hilton Embassy Bangalore Golflinks

Ingredients:

• Nappa cabbage
• Salt 
• Broth 
• White pepper powder
• Sesame oil
• Chinese cooking wine 
• Refined oil
• Broccoli 
• Light soy 
• Pokchoy
• Green zucchini
• Oyster sauce 
• Chinese garlic whole
• Fresh red chilli
• Fresh green chilli
• Potato starch
• Jasmine rice 

Method

1. Cut the fresh vegetable into desired shape and size.
2. Blanch the vegetable in salted hot water for 40 secs.
3. Heat refined oil in a wok, add in the garlic, oyster sauce and put all the blanched vegetables in it.
4. Season with light soya sauce, chinese cooking wine, aromatic powder, white pepper powder, fresh red chilli, finish with light potato starch .garnish with garlic chips 5. Serve hot on a bed of jasmine rice