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Strathfield Good Food Guide : Strathfield Good Food Guide 2013
2013/2014 | 21 CHINESE Shop16,MarketsPlaza,SydneyMarkets,HomebushWest87893636 Where did you learn to cook? My mother taught me to cook and when I was younger I would cook for my parents and my three sisters. I started work in restaurants as a kitchen hand and began work as a chef in a very famous restaurant in Hong Kong – The Golden Crown in Tsim Sha Tsui. What are your earliest memories of food? I remember my mum cooking mooncake during the Chinese Moon Festival celebration. How long have you been a chef? For 30 years. I wasn’t really interested in study and my mum encouraged me to become a chef. She is 86 now and I still cook for her often. What type of food do you serve? We serve a lot of Chinese-style seafood, particularly crab. Chinese dishes such as steamed coral trout, Shandong chicken and crispy chicken are very popular. Other customer favourites are pan-fried stuffed scallops with minced prawn, BBQ pigeon and pork ribs with imperial sauce. We also get a good crowd for yum cha on Sundays. What is your specialty? People say our steamed fish is the best. We use very high quality, fresh fish such as a coral trout from Sydney Fish Market. What is your signature dish? We are famous for our crab dish. We sell our crab below market price and people constantly come here for it. ourstrathfield.com.au METHOD Boil water in a large wok. Place fish on a plate, sitting above the water in the wok, and steam for 15 minutes. Combine and heat sugar, seasoning sauce, MSG and soy and keep warm. Heat peanut oil until just smoking. Remove the fish from the wok, place on a serving platter and drizzle with the oil. Pour the soy mixture over the fish, sprinkle with ginger, shallots and coriander and serve with steamed rice. (Cooking time for a 500g fish is 10-12 minutes. A 1 .5kg fish needs about 20 minutes.) Steamed fish with sauce YOU’LL NEED 3 cups water 1 whole coral trout, gutted and scaled 1 tbsp white sugar 2 tbsp Maggi seasoning sauce 2 tbsp MSG (optional) 1 tsp Japanese soy sauce (such as Kikkoman) 1 tbsp peanut oil 1 knob of ginger, thinly sliced 1 shallot, diagonally sliced 1⁄2 bunch torn coriander Where do you source your ingredients? Our crab comes from the Fish Market. We pick it up ourselves so that it is very fresh. All of our fruit and vegetables are from Sydney Markets. Chef Tingha Sydney Markets
Strathfield Food Guide 2015
Strathfield Good Food Guide 2012