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Strathfield Good Food Guide : Strathfield Good Food Guide 2012
2012/2013 | 41 around the world 4/41TheBoulevarde,Strathfield87460666 How long Have you been a cHef? I’ve been in Australia for about 20 years and cooking in a restaurant for 10 years. wHere did you learn to cook? I learnt to cook from my mother and my family in Rangoon (now called Yangon) in Burma. wHat type of food do you serve? We serve traditional Burmese dishes. Mostly soup with rice noodles, fish soups and curries. wHat is your speciality? Our specialties are the fish soup with vermicelli, the steamed fish (barramundi) and bagan chicken, which is a deep fried dish. We also serve a dish called kone boung. You can have it with either chicken, pork or beef with dried chili and oyster sauce. It’s a dish that is modified a little to be in keeping with Australian tastes. wHere do you source your ingredients from? We get most of our spices, like dried chilli and bean flour, direct from Burma. Our vegetables and fresh herbs we mostly source from Flemington Markets and our meat and fish are from a Bankstown wholesale supplier, Bo Yip Supplies. ourstrathfield.com.au fish soup with vermicelli you’ll need: 5kg whole catfish 1kg garlic 1 egg 1kg lemongrass 2kg brown onion 1 tsp yellow tumeric 500g rice flour 1 litre fish sauce vegetable oil 10 litres water 500g vermicelli 1 bunch coriander 40 | strathfield Good food Guide SuSan Lin Chef@ bagan burmese restaurant we get most of our spiCes direCt from Burma metHod: To make the fish stock, bring the water to the boil. Add the whole fish and continue to boil until it falls apart. Remove bones. To the stock add oil, onion, garlic and lemongrass. Add rice flour and fish sauce. Simmer for 3 hours. The soup will reduce to about 4 litres. Hard-boil an egg and remove shell. Divide soup into bowls. Chop egg and add to soup. Add vermicelli and coriander and serve.
Food Guide 2011
Strathfield Good Food Guide 2013