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Items tagged "Chinese food":

  1. Old school Sticki family cooking. Hartdale Park venison and vegetables with satay sauce. The satay is more Vietnamese than Hong Kong style in flavour, the vegies crisp.

    The trick with venison is resting the meat. I used schnitzel, thinly pounded then cut into mouthfuls. So in stirfrying, dust wirh corn flour and sear quickly, then remove from the wok to rest while you build the rest of the dish.

    Next fry the vegetables, except bean shoots, for a couple of minutes then put them aside. Build your sauce in the pan using a gelatinous stock and appropriate condiments.

    When it is ready, reintroduce meat, resting juices, vegetables and add beanshoots to the wok. Add a little more corn flour or arrowroot to thicken if the beanshoots release water and warm it all through. Season before serving with Vietnamese style fish sauce, a more gentle umami which is less pungent than the Thai variety.

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  2. Noodles are an untidy business when turned out of a wok into a pan. But they can be so delicious. These started out with a crunch - fried egg noodles that relax into slippery strands once aquainted with sauce.

    I went old school Cantonese for their topping, used @warialdabeef scotch chain and stir fried it with black beans, garlic, onion, peppers, carrot, mustard greens and bean shoots. The traditonial seasonings and sauce base were used. Mr hoovered up most, but there is a little left for lunch. Yum!

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  3. It’s the simple things on a sunny day. Crunchy rare breed Gypsy Pig pork belly seasoned with 5 spice salt and cumin seeds. A little hoi sin sauce, rice and a plate of blanched mustard greens.

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  4. Autumn comfort, thick homemade congee with tofu skin, dried scallop, fish balls, pork floss and a little fish sauce. Because I can.

    My grandmother ate congee instead of steamed rice with meals when she was elderly, “Less fattening”, she said. The combo of twice daily Tai Chi exercise plus low carb, high protein diet possibly helped her get rid of both her Parkinson’s Disease and Diabetes.

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  5. Quiet home dinner. Soy sauce chicken with the traditional geung chung (minced ginger, spring onion)

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  6. Warming, homemade pork, prawn and homegrown red mustard filled boiled dumplings, dressed with millet vinegar garnished with homegrown aromatics - garlic shoots, chilli and spring onions

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  7. I shed my South East Asian tendencies and went healthy Northern Chinese tonight. Boiled pork and shrimp dumplings with a salad of buckwheat soba, seaweed, homegrown mustard greens and a chilli black sesame dressing. Maximum thrust umami!

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  8. Chinese comfort food. Black bean @warialdabeef Girello on crunchy crisp noodles.

    I marinated 150g of shredded Girello in 3 teaspoons of a rough paste of salted black beans with garlic, 2 tablespoons of cornflour, a splash of light soy sauce, a teaspoon of sugar and a tablespoon of minced ginger soaked in rice wine.

    I fried off a sliced large onion half, took it out of the wok and then browned the beef. Next in went sliced carrots, two ladlefuls of my concentrated homemade gelatinous beef stock, half a teaspoon of oyster sauce, a minced garlic clove and 2 teaspoons of finely ground Sichuan pepper.

    When the sauce thickened, I threw in a bunch of homegrown bak choy, homegrown garlic chives and a generous splash of Vietnamese fish sauce. Crisp egg noodles were warmed through in the oven to receive this sauce, creating both crisp and soft umami noodles. Wonderfully satisfying!

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  9. My @Greenvalefarm pork jowl Char Siew finished with orange blossom honey.

    It’s the best ever secondary cut dish. Textured, rich, umami, sweet and scented. People say it has a ‘je ne sais quoi’ hidden flavour, that comes from my family’s marinade that lists 12 ingredients in the recipe.

    For me it’s the holy grail of Cantonese barbecued pork, totally addictive.

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  10. Cheek by jowl. Lunch today featured Warialda Belted Galloways beef cheek. Dinner was this beautiful rare breed Greenvale Farm pork jowl.

    I marinated it in lecsó - Hungarian paprika paste - mixed with Chinese white fermented chilli bean curd which has a yielding soft cheese texture and is super umami. Just simply roasted I garnished it with Geung Chung, a Chinese ginger and spring onion relish.

    Blanched organic bak choy was seasoned with sesame oil and a teaspoon of oyster sauce, the combined juices poured into the steamed rice cooked in dashi. Quietly elegant. Very satisfying.

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  11. Easy home cooking. Crisp Cantonese layers of textures.

    It took me a long time to learn how to pace stir frying on a piss-weak home stove so that I got my textures right without stewing. I had to give up my wok for a cast iron skillet and developed a technique of staggering cooking times for the ingredients. But I nailed it eventually.

    Here crunchy egg noodles are a bed for shitake mushrooms, Gypsy Pig sirloin schnitzel, crisp celery, choi sum, bean shoots.

    The sauce of homemade stock, Chinese cooking wine, white pepper, light soy and oyster sauce gradually softened the noodles.

    My aromatics started with onion and garlic then at the finish included ginger, spring onion and fresh coriander. Plate licking good.

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  12. Homemade duck fried rice. Because the leftovers told me just how they wanted to be eaten.

    I had a leftover roasted Milawa Freerange duck breast that I’d marinated and crusted with lime juice mixed with Red fermented bean curd (紅腐乳/南乳) and some proper Hainan style rice cooked in chicken stock and aromatics.

    In the fridge there was Chinese Lup Cheong sausage, enoki mushrooms and spring onions. So I diced and fried them with garlic, an egg and seasoned with white pepper and oyster sauce.

    And my special touch? Once cooked I stirred through gueng-chung, the ginger and spring onion relish that is served with lobster and dishes like Hainan Chicken rice. Scrumptious!

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  13. Because we love to eat crunchy crisp noodles, I made black bean @warialdabeef popes eye, Asian greens and red peppers to go on them.

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  14. Tea smoked duck & steamed barramundi cooked for friends.

    Tea smoked duck is not a dish you see often. It is claimed to have originated in central China, though you will find it listed in the cuisine of many regions. It takes up to three days to prepare if marinated to full effect, so is best left to a special occasion.

    After slow marinating in a rub of Chinese sorghum spirit, ginger and spices you air dry the duck, then blanch it to tighten the skin. This also renders some of the fat. Then you air dry it again before smoking over tea leaves, rice, sugar and cassia bark to assist the smoky flavour to penetrate the skin.

    I reduced the blanching water to a concentrate, and poured the resting juices from smoking into it to make a broth. The juices are flavoured with star anise, cassia, mandarine peel and spring onion stuffed in the duck cavity. I served this at the start of the meal.

    Next stage is steaming the duck. I added lemon to my steaming water to draw some of the more intense smokiness off the skin.

    Just before serving I rubbed the duck with potato starch and deep fried it to crisp the skin. The meat was moist and tasty. Well worth the effort.

    The barramundi was steamed and seasoned in the traditional manner, with the hot oil added from the deep fryer to sear the skin, ginger and spring onion topping.

    In the background are Mantou (Bao - steamed bread) which curiously were said to have been invented by Zhuge Liang - known as Crouching Dragon - a famous Chinese strategist and inventor who live in the 1st century AD, the Three Kingdoms period. Mantou were said to be the heads of the enemy war lords and soldiers battling in a war to unify China under their command.

    I have a porcelain statue of Zhuge Liang in my home. I knew nothing of him when I spotted the statue in a dark and dusty shop in the world heritage listed part of Hoi An in Vietnam. When I brought him home my father was amazed, he told me I had purchased a fellow strategist who loved to cook - serendipitous!

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  15. A dodgy photo of my fragrant Chinese sticky BBQ pork ribs - Siu Pi Gwut - and blanched gai lan dressed with sesame oil.

    The recipe for the ribs is a closely guarded secret my father learnt from a Hong Kong Master(Sifu) Roast Meat Chef in the 1970s. The complex marinade makes them quite addictive and more fragrant than you’ll find in most Chinese restaurants.

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