Haaka Beef, First Attempt, Not There Yet

Hakka Beef2

There is a restaurant in Vancouver, BC, Canada called the Chili Pepper House. It is a small restaurant that serves Haaka food. Hakka is from a race of people from south Asia. The food has influences from China and India.

The Chili Pepper House makes incredible dishes using fresh ingredients and I love their food and go there every chance I get. Unfortunately, I don’t get to Vancouver as often as I like. So, if
I want Hakka food, I will have to learn to make my own.
This is my first attempt at imitating this cuisine. I have put it together using the seasonings I tasted in the food but it will not be authentic Hakka food, just my pale comparison.
The ingredients I used were:
• 1 1/2 pounds beef sliced thinly
• 4 cloves garlic, chopped
• 1 cup onions cut to half slices
• 1/2 cup sweet peppers
• 1/2 tablespoon ground coriander
• 1/2 tablespoon ground cumin
• 1/2 tablespoon chili powder
• 2 cups sliced vegetables (I used snow peas, green beans and carrots)
• 1/2 cup water
• 1/4 cup soy sauce
• 2 tablespoons cornstarch
• oil for stir frying

I begin stir fries by getting all the ingredients out in advance.
I mixed the soy sauce and water and dissolved the cornstarch in the mixture. Set aside. I fried the beef in batches to lightly brown, adding oil as needed.

Hakka Beef

Remove the beef from the wok. Add oil if necessary and stir fry the onions and green beans until hot. Add the coriander, cumin and chili powder. Stir fry for 1 minute or until the spices are aromatic.

Add the beef and vegetables and stir fry until the vegetables are bright and hot. Stir the cornstarch and liquid mixture and add to the beef and vegetables. Stir until sauce thickens and serve.

Hakka Beef1

The Verdict
I hit the spices mixture ok. However, Hakka food is big and bold. I definitely didn’t add enough of them. In my next effort I will double the spices. She Who Must Be Obeyed also said there wasn’t enough sauce. I will increase the liquids and cornstarch by 50% next time.
This tasted good but I wouldn’t recommend making it until I get the seasonings closer.

The experiment continues!

The Old Fat Guy


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