I got this recipe out of a Bon Appetit magazine and made it with Mandarin Oranges in a can since Tangerines aren’t in season.. I served it over Rice, and my family LOVED it.. Easy to make, didn’t take long at all, and was very yummy…
Beef was a scarce commodity in Taipei dishes when I was there. Therefore, it was used sparingly, and the flavor was intensified when served. This recipe comes close to capturing the remembered taste…
The unique Ying Yang design is for presentation. Just before serving, combine both sides to mix shrimp and chicken in a pool of sweet tangy tomato sauce with creamy eggy goodness. Heaven on earth!
Make and share this Cantonese Style Steamed Fish recipe from Food.com.
This is one of Steve Raichlen’s recipes from: Steve Raichlen’s Favorite Grills, Memorial Day Cookout, Game Day which appeared in F&W Magazine in June, 2006 edition.The guava barbecue sauce can be made ahead & can stay in the refrigerator for up to 5 days. The sauce can be used for ribs or chicken; it tastes great!
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