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Strathfield Good Food Guide : Strathfield Good Food Guide 2012
46 | strathfield Good food Guide andreW kIM we use a special chilli that i import from my home town in Korea 2012/2013 | 47 pubs & providores 27EvertonRoad,Strathfield97474630strathfieldhotel.com.au How long Have you been a cHef? I have been cooking for seven years, both in Australia and Korea. wHere did you learn to cook? I learnt from my boss who was a master chef in Seoul and across Korea. wHat type of food do you serve? A lot of our food is Korean. We also serve local foods – things like steak and pasta. wHat is your speciality? Our chilli dishes are our specialty. Ginseng chicken is also really popular and our chilli pork belly is another favourite. I marinate the pork in my own special spicy chilli sauce for over five hours. We also have giant ice cream which is an Asian-style dessert. It’s loaded with all sorts of fruit and it’s a dish for three or four people to share. Our customers have a lot of fun eating this one. wHat is your signature disH? The barbecue chilli chicken is the specialty of the house. It’s quite light because of the way it’s cooked. We use a special chilli that we import from my home town in Korea – it’s quite spicy, but also very sweet. You can’t get chilli like these anywhere else. ourstrathfield.com.au ginseng chicKen you’ll need: 1kg chicken pieces 2 large garlic cloves (cut into slivers) 1/2 cup corn flour 2 cups vegetable oil 1 tsp sugar 1 tsp salt 1 tsp lemon juice 1 tsp mirin sauce 1/2 tsp pepper wHere do you source your ingredients from? Our fish is bought at auction from the Sydney Fish Market. Most restaurants aren’t able to purchase it that way, but we like to get it at auction so that our fish is really, really fresh. All of our fruit and vegetables come from Flemington Market. chef @ wHelans stratHfield Hotel metHod: Combine soy, ginseng root, sugar, garlic, half salt and pepper, lemon and mirin in a large bowl. Add chicken pieces and cover. Refrigerate for 4 hours. Add oil to deep fryer and heat. Season corn flour with remaining salt and pepper. Dip chicken in the flour add chicken to frying pan to cook. Deep fry for approximately 5 minutes until browned and crispy. Remove chicken and drain on paper. Garnish with ginseng root and serve with chilli sauce.
Food Guide 2011
Strathfield Good Food Guide 2013