Cheese curd chili recipe is very simple and easy even for beginners. This recipe pairs well with fried rice, Hakka noodles and can also be served as an appetizer. It will surely make your taste buds wanting more. Cheese curds in Australia are easy to get in a local store so I usually make this recipe as a side dish and sometimes as a starter.
Let me share you my homemade cheese curd chili recipe so that you can have something different and delicious to serve your guest next time.
There are lots of ingredients need for this recipe so, let’s start with the ingredients needed to prepare our cheese curd chili
Ingredients
Cheese curds 1 pound
All-purpose flour 3 tablespoon
Corn flour 4 tablespoon
Salt and pepper to taste
Vegetable oil 7 tablespoon
Minced garlic 3-4 cloves
Minced ginger ½ tablespoon
Chopped onion 1 cup
Chopped Green chilies 3 piece
Chopped capsicum 1/2 cup
Chili sauce 1 tablespoon
Soya sauce 1 tablespoon
Tomato sauce 3 tablespoon
Green onion ½ cup
Direction
- Cut the cheese curd into 1-inch cubes.
- Prepare the paste – mix all-purpose flour, corn flour (1 tablespoon), salt and pepper with water.
(Use water as needed, until a medium thick paste is ready).
- Coat cheese curds cubes with the paste and set aside for 10-15 minutes to marinate.
- Heat oil 5 (tablespoon) in a pan over medium flame and deep fry coated cheese curds cubes until golden brown.
- Strain them and drain the excess oil on a paper towel.
- Heat 2 tablespoons vegetable oil in a frying pan over medium flame. Add ginger and garlic and sauté for around 20 seconds.
- Switch the flame to high and add chopped onions and sauté until its light brown. Add capsicum and green chilies and sauté until they get cooked slightly.
(Keep stirring while cooking, all the vegetables shouldn’t be overcooked it should be crunchy)
- Add soya sauce, tomato sauce, chili sauce, and a pinch of salt. Mix all the ingredients properly and cook over medium flame for around 1 minute
- Add fried cheese curds cubes and Stir and cook over medium flame for 2-3 minutes.
- Turn off flame and transfer prepared cheese curds chili dry to a large bowl. Sprinkle the green onion and serve hot with soup or fried rice.
If you love a cheesier dish, you can sprinkle some Mexican shredded cheese to give an excellent cheesy finishing touch.
Quick tips
- Dissolve one tablespoon corn flour with three tablespoons of water and mixing it in gravy will make the paste thicker.
- Adding to much water in the sauce will overcook capsicum and onions and make them soggy.
Cheese curd chili can be an excellent choice for winter, serving chili paneer dry with soup will quickly warm up the body, or you can serve it with Chinese fried rice or schezwan rice as a side accompaniment.
About the Author:
Rosemary Kobe is a homemaker who loves to play with her two little twin-toddlers at her homes in Sydney & Melbourne. She is one of the greatest foodies in Australia experimenting with a lot of dishes at home and occasionally heads out in search of the best burgers in Gold Coast or Melbourne. If you know one – let her know in the comments below or mail me at [rosemariikobe@gmail.com]
