Chilli Plum Beef
From an old Australian cookbook. An Australian cup is 250 ml. A tablespoon is 20 ml. Prep time doesn’t include time to marinate.
BBQ Pork Spareribs
This is an adaptation of a traditional Chinese recipe suitable for cooking on a barbecue. You will need a barbecue with a hood for best results, or you can do the boring thing and cook in an oven. It has a really nice sauce that goes well over plain rice.
Chicken With Cashews
A Chinese type of Chicken with Cashews recipe. I added less peanut oil when I was stir-frying as I thought six tablespoons was a bit to much. I used chicken liquid stock instead of water to give the recipe more flavour. I use bean sprout instead bamboo shoots (personal taste) however I think you could add any vegetables you wish without dramatically altering the flavour. When I make this again I would add cashews to the wok to allow them to warm a little instead of sprinkling them at the end. The recipe said the yields is four servings but we had small servings for three people. This recipe is from ‘Cooking with Love’ by Friends of Karen, Inc Does not include marinating time.
Gang Bao Chicken
I have tried and tried for years to get this recipe from my favourite Chinese Szechuan Restaurant and there it is in today’s newspaper!!! We have even had a Recipezaar get togethers to try and pick the ingredients! From Double Eight Chinese Restaurant in Broadbeach. Thanks to Joan and John Mei. Can also be called Kung Pao Chicken or Gong Bao Chicken but I have gone with the original restaurant name.
Sweet and Sour Chicken
I fancied some sweet & sour chicken with a good quantity of nice thick sauce but couldn’t seem to find a recipe so came up with this. I used Bill Hilbrich’s recipe#2641 as a starting point for the sauce. It makes a generous size dish for two with lots of sauce for the rice / couscous or you could use say 500g of chicken and divide it four ways.
