Tryst with Grub

I am back after a short hiatus. A foodie's journey is always laced by fusion and usually cuminates by bringing flavorful twists to crowd favorites.  In this recipe the flavor of Bilimbi is married with the ubiquitous Hakka Noodles along with Sino Indian condiments.

The bilimbi sauce is prepared by following the method for making fruit compotes. It is made savory by the addition of cloves and  optionally star anise to give it that Sino touch. Blend the cooked bilimbi with pepper corns and ginger garlic paste into a fine paste. In a wok , add some coconut oil, the Malayali innovation to Chinese food. Those of us who have grown with the chilli chicken experience will know what I am talking about. Add a few dried red chillies, followed by some Zucchini. Add enough paste and let the Zuchhini steam for a bit. Pop in cooked Hakka noodles, followed by a splash of Soy and Paneer Cubes. Voila !