by clicking the arrows at the side of the page, or by using the toolbar.
by clicking anywhere on the page.
by dragging the page around when zoomed in.
by clicking anywhere on the page when zoomed in.
web sites or send emails by clicking on hyperlinks.
Email this page to a friend
Search this issue
Index - jump to page or section
Archive - view past issues
Strathfield Good Food Guide : Strathfield Good Food Guide 2013
2013/2014 | 13 KOREAN 4AlbertRoad,Strathfield97463004 Where did you learn to cook? My parents taught me in my early life in Korea and I would go to many restaurants, try a variety of dishes and get the chefs to show me how to make them. When I came to Australia five years ago I was taught by the House of Pumpkin’s head chef at the time. What are your earliest memories of food? Some of my fondest memories are cooking family dinners. How long have you been a chef? I have been a head chef for the past five years, but I’ve been cooking much longer than that. What type of food do you serve? We serve many traditional Korean dishes such as bulgogi, fried rice, Korean-style schnitzel, shaved ice desserts as well as international choices like pasta and pizza. We also have an interesting range of drinks and cocktails. What is your specialty dish? Our chilli pork stir-fry is a specialty of the house. The gochujang chilli paste is spicy but not overpowering. This is one of the favourites of our customers. What is your most popular dish? The Korean-style pork schnitzels are always a big hit with our customers. ourstrathfield.com.au METHOD Combine gochujang, sugar, chilli powder, soy sauce, water, garlic, salt and pepper. Add sliced pork. Cook pork in hot dry fry pan (no oil) until browned. Add vegetables and apple to pan and cook for 8 to 10 minutes. Serve with steamed rice. Chilli pork stir-fry YOU’LL NEED 240g pork sirloin, sliced 95g gochujang (chilli paste) 20g white sugar 10g chilli powder 20ml soy sauce 20ml water 1⁄4 cup sliced shallot 1⁄4 apple, sliced 1⁄4 onion, sliced 1 garlic clove, crushed Pinch of salt and pepper (to taste) Where do you source your ingredients? We shop for our fruit and vegetables regularly at Sydney Markets. The produce is of such a high quality and always so fresh. We buy our meats from JR Meats at Silverwater. We don’t purchase any sauces – we make them ourselves on-site at the restaurant. Where else do you like to eat? I pretty much always eat at House of Pumpkin. Chef House of Pumpkin
Strathfield Food Guide 2015
Strathfield Good Food Guide 2012