Pakistani Chinese Fusion Thali

Ingredients

The Pakistani Chinese Fusion Thali takes inspiration from the traditional Indian Thali but incorporates the flavors and techniques of Pakistani and Chinese cuisines. It replaces some of the Indian spices with Pakistani spices such as cumin, coriander, and garam masala. Additionally, it introduces Chinese ingredients like soy sauce, ginger, and garlic to add a distinct Chinese flavor profile to the dishes. We alse have the original recipe for Thali, so you can check it out.

• Chicken (500g / 1.1 lb) Chicken (500g / 1.1 lb)
• Beef (500g / 1.1 lb) Beef (500g / 1.1 lb)
• Shrimp (500g / 1.1 lb) Shrimp (500g / 1.1 lb)
• Capsicum (2, thinly sliced) Capsicum (2, thinly sliced)
• Onion (2, thinly sliced) Onion (2, thinly sliced)
• Garlic (4 cloves, minced) Garlic (4 cloves, minced)
• Ginger (1-inch piece, grated) Ginger (1-inch piece, grated)
• Green chilies (4, finely chopped) Green chilies (4, finely chopped)
• Soy sauce (4 tablespoons) Soy sauce (4 tablespoons)
• Vinegar (2 tablespoons) Vinegar (2 tablespoons)
• Tomato ketchup (4 tablespoons) Tomato ketchup (4 tablespoons)
• Red chili sauce (2 tablespoons) Red chili sauce (2 tablespoons)
• Cornstarch (2 tablespoons) Cornstarch (2 tablespoons)
• All-purpose flour (4 tablespoons) All-purpose flour (4 tablespoons)
• Salt (to taste) Salt (to taste)
• Black pepper (to taste) Black pepper (to taste)
• Cooking oil (for frying and cooking) Cooking oil (for frying and cooking)
• Fresh coriander leaves (for garnish) Fresh coriander leaves (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, marinate the chicken, beef, and shrimp with soy sauce, vinegar, ginger, garlic, and salt. Let it marinate for 30 minutes.
2. 2.
   In a separate bowl, mix cornstarch, all-purpose flour, salt, and black pepper. Coat the marinated chicken, beef, and shrimp in the flour mixture.
3. 3.
   Heat oil in a pan and deep-fry the coated chicken, beef, and shrimp until golden brown and crispy. Drain on a paper towel to remove excess oil.
4. 4.
   In another pan, heat oil and sauté the sliced onions, capsicum, garlic, and green chilies until they are slightly softened.
5. 5.
   Add the fried chicken, beef, and shrimp to the pan and stir-fry for a few minutes.
6. 6.
   In a small bowl, mix tomato ketchup, red chili sauce, soy sauce, and a splash of water. Pour this sauce over the stir-fried ingredients and mix well.
7. 7.
   Cook for a few more minutes until the sauce thickens and coats the meat and vegetables.
8. 8.
   Garnish with fresh coriander leaves and serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Chicken — Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.
• Beef — Choose a tender cut of beef and slice it thinly for quick and even cooking.
• Shrimp — Remove the shells and devein the shrimp before marinating.

Tips & Tricks

• For a spicier version, increase the amount of green chilies or add chili flakes.
• Adjust the amount of soy sauce and vinegar according to your taste preferences.
• Serve the Pakistani Chinese Fusion Thali with a side of steamed rice or noodles for a complete meal.
• Customize the Thali by adding your favorite vegetables such as broccoli, mushrooms, or baby corn.
• Experiment with different protein options like tofu or paneer for a vegetarian version.

Serving advice

Serve the Pakistani Chinese Fusion Thali on a large platter, arranging each dish in its own section. Garnish with fresh coriander leaves for a pop of color. Accompany the Thali with steamed rice or noodles.

Presentation advice

To enhance the presentation, use vibrant and contrasting colors in the dishes. Arrange the stir-fried meats and vegetables in an appealing pattern. Serve the Thali on traditional Pakistani or Chinese dinnerware for an authentic touch.