Tag Archives: Chinese Food

Haw-sin sauce

Posted on July 8, 2015 by Susan

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 , , | 2 Comments

Chinese style haw-sin sauce (product description)

Posted on March 30, 2014 by Susan

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 →

Posted in Product descriptions | Tagged , , | 4 Comments

Black pepper beef

Posted on June 3, 2013 by Susan

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 →

Posted in Dinner | Tagged , | 1 Comment

Sweet and sour pork

Posted on March 3, 2013 by Susan

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 →

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Egg fried rice

Posted on March 2, 2013 by Susan

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 →

Posted in Dinner, Lunch | Tagged , , | 4 Comments

Gong Bao Ji Ding (Kung Pao Chicken)

Posted on February 27, 2013 by Susan

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 →

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Fragrant crisp duck wings

Posted on January 29, 2013 by Susan

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 →

Posted in Dinner, In-Betweens, Travel | Tagged , | 3 Comments

Sichuan supper

Posted on January 28, 2013 by Susan

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 →

Posted in Thoughts, Travel | Tagged , | 2 Comments