By Kimberly Ramkhalawan
Chinese immigrants first came to Trinidad and Tobago in 1806 as part of the British Colonialists attempts to introduce new labour following the abolition of slavery. But this would not work out as it was found out they were not suitable to such labour. Instead many of them returned or voyaged to other countries such as the United States. However, many of them settled becoming small gardeners and establishing small businesses becoming butchers, and shopkeepers.
Shopkeeping would lead many of them to set up little food cabinets selling their cuisine. This has resulted in a number of Chinese styled restaurants which are quite popular in Trinidad and Tobago. In fact it can be said they were some of the first to establish affordable formal dining restaurants across the country offering their cuisine adapted for the Caribbean palate.
These meals offered have now become part of the Trinidad and Tobago local cuisine and often found to be part of weekly meals served within the average home. While Chinese still comprise of a small percentage of the population, their sauces, food staples such as noodles and jasmine rice can often be found in any given supermarket near the lane with other sauces such as Ketchup, Pasta sauces and such as the local population has ensured the supply and sale of brands such as Lee Kum Kee and Kikkoman.
One favourite is Sweet and Sour Chicken. While not necessarily sour, but more so a little tangy, it is often accompanied with egg noodles or plain Jasmine Rice and stir fry vegetables or known in the menu as chunky vegetables.
INGREDIENTS
Seasoned chunks of chicken breasts (salt, fresh green seasoning)
1 cup all-purpose flour
2 cups of vegetable oil for frying
One large Bell pepper cut in to large pieces
A can of Pineapple Chunks
A Knob of Ginger grated
2 cloves of garlic diced
One medium sized onion chopped large
½ cup Sweet Chilli sauce
1 tbsp corn starch
1/8 cup of water/ Pineapple juice from can
½ tbsp ketchup
2 tbsp Sesame Oil
1 tbsp Olive Oil/Vegetable oil
Chives chopped for garnish
METHOD
Preheat two cups of vegetable oil in a frying pan. Coat chunks of chicken in the all purpose flour with a light dusting of flour, and fry until golden brown.
In a separate bowl, whisk together sweet chilli sauce, ketchup, pineapple juice/water together with corn starch until there are no longer lumps.
In a wok, or a skillet, hot sesame seed oil along with other oil. Saute onions until near translucent, then add ginger and garlic along with chopped sweet peppers and pineapple chunks. Throw in already fried chicken chunks and toss. Add prepared sauce whisked earlier. Ensure all pieces of chicken are coated with sauce and turn off heat once sauce bubbles and has thickened to glossy texture over chicken. Garnish with sprigs of chives chopped.
Serve over Fried noodles along with chunky vegetables or plain jasmine rice.
SIDE NOTE: Fried Noodles are simple, as after boiled and strained, they are tossed with sliced onions fried in a wok using Sesame Seed Oil and soy sauce. While Chunky vegetables are simply fresh vegetables such as blanched Brocolli, Cauliflower, carrots and sweet peppers, tossed in garlic, ginger, chives in a hot pan, and left to simmer for 3 minutes to get slightly tender to bite.