Recipe for Goan Chow Chow

My Extreme Love & Keeda for Cooking as well as Eating Tasty Goan Food was planted in me by my favourite Fernandes family, who'vetaken such good care of me, like their own child, since I was little

I've no words to describe the number of things Antu uncle and Cecil aunty (God Bless her soul)would feed me from time to time. Different things for Lunch & Evening Chao and not forgetting the mid meal snacks

Be it Chow Chow, Batata Chop(that's what they call it), Shevyo, Sorak,Tantiam Kodi, Goan style Chilly Chicken(so cute right), Beef Chilly Fryand so on.

When I went to visit them at their place after many years in 2022, My 76 year old Antu uncle, insisted that he prepare my favourite Sungta Bende Kodi for his Kuki(what they call me) in spite of notbeing that great in health.

The taste was the same as the Good ole days!

Apart from their popular Prawn curry, another of my favourite was always the Goan Chow Chow that Antu uncle makes. He makes it till date for almost all their family occasions and it is Deeee-li-cious. I remember how he’d always send me a big bowl of it whenever he would make it and say “Kuki, Tomato Sauce galun kha haan” (kuki, put tomato sauce and eat)

My Mum, for some reason didn’t fancy the Goan Chow Chow as much so she never made it at home. She preferred making Chinese Hakka noodles instead.

When I started dating Floyd, the first family function I was invited to at his place was for the Borivali Church Feast. I clearly remember it was a lunch party and at the buffet table I spotted my favourite Goan Chow(as my MIL and her family call it). I think I did a hundred summersaults in my head on seeing that but I had to behave myself to create an “impression” and all that 😊 😊So, I took a little and enjoyed each and every bite of it.

When I moved to Dubai, we lived with Floyd’s Mum for a bitand every time she’d ask “what to make for dinner” my instant reply would be “CHOW”. It didn’t only taste so yum but it also made me relive those beautiful childhood memories of my relationship with Antu uncle, Cecil aunty, Lorraine and Spencer and all the fun in Sylvester building, Chira Bazar, Bombay.

When my Mommy-in-law was leaving UAE for good, I noted the recipe for Chow from her. Along with that she shared her memories of my late Father-in-law(God bless his soul) who loved her the most and would always bepresent in the kitchen by her side, accompany her while she cooked. Andwhenever she made Chow, he’d ask “I’ll Mix?” He used to get excited to mix the chow as he’d say “you cut all the veggies and did all the tedious work, so now let me help.”

So, when I made Chow for the first time, Floyd and Ireplicated the same “I’ll Mix” moment and Floyd said that it made him feelnostalgic as he’d always see his Dad doing this part of the chow!

I Cannot Thank God enough for blessing me with such beautiful people in my life who have introduced me to Good Food, Tasty Cooking and Memories to cherish for a Lifetime

I dedicate this recipe post to my Antu Uncle, Cecil Aunty, My Mommy-in-law, my late Daddy-in-law and my sweetest husband Floyd who goes as crazy as me when he sees CHOW!!!

Course Main Course

Cuisine Goan, Indian

Keyword Chow, Chow Chow, Goan Noodles

Servings 4 people

Ingredients

250gms(approx. 2 large nos. or 2 cups after cutting) Carrots– long cuts
200gms(approx. 2 nos. cups after cutting) French Beans –long cuts (My uncle doesn’t put French beans but my MIL does)
150gms(approx. 1 nos. Large or 1 cup after cutting) Green Capsicum– long cuts
340gms Chicken or Pork Cold cuts or Franks(Cocktail) – longcuts
2 Eggs – beaten with a pinch of salt in a bowl
1 Maggi cube(I use the Indian Veg cube. If you’re using theforeign cubes, then add only half)

For Boiling the Noodles

400gms Noodles(or Spaghetti) – I have shared pictures ofvarious options nof noodles you could use
2 Tbspn Rock Salt or 1 Tbspn Fine Table Salt
Water(fill the vesselto 3/4^th of it’s capacity)
1 Tbspn Oil

For boiling the Chicken

200gms Chicken breast with bone or 180gms boneless(approx 1cup shredded chicken)
¼ Tspn Salt
¼ Cup water

Tspn – Tea Spoon, Tbspn – Table Spoon, Gms – Grams, Kg –Kilograms, ½ - half, ¼ - quarter, Nos. - pieces/number

The Cup used is a Measuring Cup. Incase you use anyother cup the measurement and quantities may vary

Instructions

Follow these steps to boil the Chicken

In a small vessel add the chicken, water and salt.
Put the lid on and let it boil on medium heat for about 15minutes
After 15 minutes, take off the lid and let the chicken boil on high heat until all the water evaporates
Once all the water evaporates, turn off the heat and allow the chicken to cool to room temperature
Once the Chicken is cooled too room temperature, de-bone thechicken and shred it
Tip: If you’re in a hurry, you can also de-bone and shred the chicken with the help of two forks.
Shred the Chicken and keep aside(if there’s any left after you’re kids have attacked most of the chicken)

Follow these steps to boil the Noodles

Here are some references of noodles that you can use
Tip: In Bombay you can use the Popo Mein or the Veg Leong noodles. In Dubai I use the Emirates Spaghetti or Canton noodles
In a large Pot, add the water, salt and Oil and bring it toa boil
Important note: The Oil helps keep the noodles separated once strained. If you do not add oil, the noodles will all stick to each otherand you will have a lumpy lousy Chow. This tip is important for boiling any kind of pasta as well
As soon as the water comes to a rolling boil, add the noodles in and give it a stir. Let this be on high flame
After about 10-15 minutes, check if the noodles are cooked by picking a noodle strand from the vessel(with the help of a spoon ofcourse) and pressing it. If it easily breaks in half, the noodles are ready
Turn off the heat and strain the noodles in a colander
Since noodles are usually very long, for Chow, I like to cut the boiled noodles randomly with the help of my fish cutting scissors(wonder what my MIL or Antu uncle will think of this idea hahaha). You can skip this step incase you like long noodles or incase you do not have a kitchen scissor; you can break the noodles down while mixing with the vegies in the vessel itself. Totally your choice

Follow these steps to Fiiiiiiinaaallllllly make the Chow Chow 😊

In the same vessel that you’ve boiled the noodles in, add 2tspn of oil and add the Carrots, Capsicum and French bean. Add a pinch of salt
Some Gyaan: The salt helps the veggies to release its own juices and this helps the veggies to cook without having to add any water
Let this cook on medium high heat with the lid off for about 5 minutes and then put the lid on and let the veggies get cooked. You can open the lid to stir it at intervals in between or else the veggies will get stuck at the bottom of the vessel.
Once the veggies are cooked, take it out of the vessel and keepit aside in a plate.
In the same vessel, heat 1 Tspn oil
Add the beaten egg
Rigorously stir the egg in the vessel and so as to scramble it.
Once the scrambled egg is ready, take it out too and keep alongwith the veggies
In the vessel, heat 1 tspn oil
Add the cold cuts/cocktail and mix well until the cold cuts change it’s colour and get a slight crispcoat. This step will take about 10 minutes or so.
Once the cold cuts are done, mix the veggies, scrambled eggs and boiled chicken on medium heat for about 2-3 minutes and turn off the heat.
Now add the boiled Noodles and Maggi cube.
Mix Mix Mix.
Note: Ensure the vessel is nice and large or else mixing will become difficult and messy. Incase it is a big batch and you do not have avery large vessel, you may have to do the mixing in two batches.
Once it’s all mixed, check for salt. If all good, then justplace the vessel on low heat with the lid on for about 5-7 minutes or until the Chow becomes nice and Hot.
Note: We do this step since everything was sauted separately and if we just mix it without heating it all together, it may get spoiled if it remains for the next day.
You can also add sauted Prawns in the Chow. It tastes really good
Once it’s heated up well, turn off the heat and enjoyyyyyy this super delicious Chow Chow or Chow with Tomato Ketchup! Sooooooo good! I’mjust wondering could it be because of so many steps and so much work involvedin making this dish, it was named “Chow Chow” for this very reason maybe???Like when we’re fedup of someone talking loudly or continuously, in disgust, wesay in Konkani “matshem Chyaon Chyaon bondh kor!”
Savvvvvvage!!! What do you think??? 😊😊

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