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Strathfield Good Food Guide : Strathfield Good Food Guide 2012
20 | strathfield Good food Guide Christine Chung the flavours and spices we use are a big favourite with our regular customers 2012/2013 | 21 Chinese 480LiverpoolRoad,StrathfieldSouth96425272 How long Have you been a cHef? I have been cooking professionally since I was a teenager. I started cooking for my parents in our family restaurant, probably around 26 years ago now. wHere did you learn to cook? The first cooking I did was when I was a child. My daddy taught me to cook, and I cooked for the family in our home. After that, I began cooking in my family’s restaurant in Hong Kong. wHat type of food do you serve? We serve a range of foods from China, Malaysia and Thailand. Some of our dishes are a little less traditional and styled more to Australian taste. For instance, we have a laksa which is quite a bit milder than the traditional style. I create my own soup and add more coconut milk than the Singaporean laksa. It has a much milder, subtle taste. wHat is your speciality? Our beef rendang is really popular. It’s a potato and beef curry, and it’s a little bit different from the traditional Malaysian style. We like to add a little extra heat to it. It’s very good. Some of our other specialties are the yam chicken, Szechuan chicken and the salt and pepper dishes – these are the ones we are best known for. The flavours and spices we use are a big favourite with our regular customers. wHere do you source your ingredients from? To keep our vegetables really fresh, we like to ourstrathfield.com.au metHod Mix salt, pepper, five spice, half of the corn flour, half of the plain flour and water in a bowl. Marinate pork chops in mixture for half an hour. Heat dry wok on low temperature. Dry fry pork chops for 10 to 15 minutes. Remove and set aside. Add oil to wok and heat on medium to high. Deep fry onion, shallots and fresh chilli to taste. Remove with spoon and set aside. Dip pork in egg and coat in remaining flour and cornflour. Add pork to the oil and fry pork for 5 to 7 minutes or until cooked. Serve with steamed rice and garnish with fresh sliced chilli and onion mixture. salt & pepper pork chop you’ll need 8 pork chops 1 1/2 cups corn flour 1 cup plain flour 2 cloves garlic, minced 4 shallots, sliced 1 brown onion, roughly chopped sliced chilli to taste 1/2 tsp each salt and pepper pinch of five spice 3 eggs, whisked 1/2 cup water 1 cup vegetable oil buy from Flemington Markets and Burwood Fruit Barn in Burwood Plaza. In Asian dishes, it’s important to keep the vegetables crisp – it gives the dish is much more flavour. SeRveS 4 chef @ sun tat cHinese restaurant
Food Guide 2011
Strathfield Good Food Guide 2013