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Strathfield Good Food Guide : Strathfield Food Guide 2015
Chef KW Barbecue Shop Where did you learn how to cook? I learnt how to cook in a Chinese restaurant in Hong Kong. It served traditional Cantonese food so I learnt the technical skill there. I continued cooking when I moved to Australia in 1986. What is your earliest memory of food? My earliest memory of food was eating a meal with my entire family. It’s not only my earliest but also my fondest memory. How long have you been a chef? I’ve been a chef for over 30 years now. It’s been a long time! What food do you serve? We make Chinese roast duck, which is very popular with our customers. Char sui, which is roast glazed pork, is also another favourite. But we also sell chicken feet, marinated squid, fat pork and chicken giblets. Usually our customers buy a whole duck, which they can have for dinner but we also have diners who sit in and enjoy our roasted meats with a plate of rice and Chinese greens. What is your specialty? The char siu and roasted fat pork would definitely be two of our specialties. What is your signature dish? Our roast duck is our signature dish. It is very delicious. Where do you source your ingredients? We source our pork and duck from local farms in New South Wales and we make sure it is fresh. It is important that our meat is of the highest quality. Where do you like to eat? I like to eat at other local restaurants in Homebush West. ourstrathfield.com.au AROUND THE WORLD YOU’LL NEED 2kg oven-ready duckling, 2 tsp salt 4 tbs maltose or honey, 1 tbs rice vinegar, 1 /2 tsp red food colour (optional) Stuffing: 280ml warm water 1 tbs oil, 1 tbs finely chopped spring onion, 1 tsp finely chopped fresh ginger root, 1 tbs caster sugar, 2 tbs Chinese rice wine (or dry sherry), 1 tbs yellow bean sauce, 1 tbs hoisin sauce, 2 tsp five-spice powder Roast duck METHOD Clean duck well. Remove wing tips and lumps of fat from inside vent. Blanch in boiling water for a few minutes, remove, dry well then rub duck with salt. Tie neck tightly with string. Liquid stuffing: heat oil in saucepan, add all ingredients, bring to boil and blend well. Pour mixture into duck and sew it up securely. Dissolve maltose or honey with vinegar and optional red colour in warm water, brush several coatings all over duck then hang it head down to dry in airy, cool place for min 4-5 hours. Cook: preheat oven to 200C. Hang duck head down on the top rack, place tray of boiling water at bottom of the oven. Reduce heat to 180C after 25 minutes, cook for 30 minutes, basting with coating mixture. Serve: let duck cool, remove string, pour stuffing out for gravy. Chop the duck into bite-sized pieces, then serve hot or cold with gravy poured over it. 2014/2015 | 35 99 The Crescent, Homebush West 9746 2891
Strathfield Good Food Guide 2016
Strathfield Good Food Guide 2013