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Thaaank YOU to whoever sent me a box of gourmet love this week! Tonight I get to pop a bottle of booze free champagne to celebrate border crossing approval for a group of 25 women's human rights defenders escaping the Taliban. #FuckYeahThank heavens for @amy.l.blain who included a #saltedchocolate #rye #cookie in my box of @threemillsbakery goody delivery today, or I'd have gone from 10 till 9 with nothing at all to eat! @tilbarealdairy #glassofmilk #milkandcookiesI ate! ... I cooked, and I ate! #HainaneseChickenRice, SusanStyle: cooked in the #slowcooker served with loads of #fresh #greensauce, #sesameoil and #sweetsoysauce. I'm feeling good for the #micronutrients from all that #ginger #garlic #onion #coriander, I haven't had any 9f those for a very long time.
Tag Archives: Chinese Food
Haw-sin sauce
I don’t know if you’ve seen The Canberra Times today, but I’m in it. I’m pretty excited. Susan Parsons wrote a lovely piece on my foraging for her Kitchen Garden column in Food & Wine. In honour of the occasion … Continue reading
Posted in Autumn, condiment, Side dish, Summer, Winter
Tagged Chinese Food, foraging, sauce
2 Comments
Chinese style haw-sin sauce (product description)
This is a complex, sweet and sour Chinese style barbeque sauce with body and depth of flavour. Made with wild hawthorn berries, it has a subtle fruitiness like quince or apple (to which the hawthorn is related). It is mildly … Continue reading
Black pepper beef
I made pho this weekend and had a little thinly sliced beef left. I’d been meaning to cook crisp fragrant duck wings all weekend. I bit the bullet and decided to make a little Chinese spread for us for Sunday … Continue reading
Sweet and sour pork
I have fallen in love with the natural sweetness of the free range pork produced by Boxgum Grazing. I’ve been thinking that their pork strips would make a lovely sweet and sour pork. We’ve all experienced the greasy, stodgy sweet … Continue reading
Egg fried rice
I spent six months in China and did not see ‘special fried rice’ once. This of course was because I did not travel to the south eat of the country, home of the Cantonese cuisine that is so well know … Continue reading
Gong Bao Ji Ding (Kung Pao Chicken)
There has been one dish remaining for me to cook, on my journey of rediscovery of Chinese cooking. When I posted Sichuan supper, I told you of my love of this dish. Gong Bao Ji Ding is a famous dish … Continue reading
Fragrant crisp duck wings
The recipe for these duck wings is based on the crisp fragrant duck of Sichuan in China. It’s usually used on a whole duck, but I think this is a little bit extravagant. Besides, I have fond memories of the … Continue reading
Sichuan supper
Several years ago, I undertook a wonderful journey through China. I spent about six months there, studying in the north east, then crossing the country through the middle, to the south west and back again. There’s a new cooking program on SBS … Continue reading
