* I have decided to sometimes blog about food that I've made at home, otherwise there's not going to be many entries over the next few months.. It will be a good thing for me so I can keep track of what dishes I make too often / not enough etc.
First up is Beef with Black Bean and Chinese Cabbage (with rice of course). The greens were fried with garlic and
haa mai, some chicken stock powder, black pepper and some cornstarch to thicken.
The cut of beef is oyster blade. Quite cheap (IGA had it for $12.99/kg) and I liked the look of it cos it had decent marbling, a nice bit of fat along the edge (like rump) and some cartilage running through the middle. This was marinated overnight with a load of garlic (5 or 6 cloves I think), black bean sauce (which has more garlic), dark soy, rice wine, sesame oil, black pepper and cornstarch. Onions were first fried off, then beef was added and stir fried till done. Mum's ground chilli was added at the end.
I quite like oyster blade. The meat was still quite tender, and the slight chew from the fat and cartilage is making my mouth water as I type this up haha. What would've made this really really good would've been some wok hei, the smokey breath of the wok caused by oodles of uber high heat. Using the wok burner that I left at my folks place would've worked, however my BBQ side burner, while hotter than the indoor burner, probably doesn't flow enough gas.
I also broke my wok chan (spatula). Must buy a better quality one than K-Mart crap...
CB and I had dim sum lunch in Northbridge today as I wanted to go wok hunting. We went to a familiar dim sum place and while there was a huge crowd at the door, we were seated straight away. Food came out fast and eventually slowed down, topping off with chicken feet and fried squid. Yum!
It doesn't look that appetizing but it sure is tasty. Rice is under the fried egg, baked beans, tomato, onion, chilli, tomato paste and tomato sauce. Chinese cabbage was prepared the same way before, with garlic and haa mai, some chicken stock powder, black pepper and some cornstarch to thicken.
Some of the guys wanted to play Rock Band / Guitar Hero last night, so they popped round and we cranked out some tunes (haha). When 6:30 rolled around, we headed out for some chow, and ended up at the local Mickey D's. I was rather hungry and went for a large McFeast meal, with 6 nuggets. Sauce was barbecue.
Bacon hocks are great for both flavour and meat, provided you give it a lot of time. Unfortunately, I started making soup at nearly 6pm and by 7pm, I was so starving, I had to strip the meat off the bone and have a bowl.
First up is Beef with Black Bean and Chinese Cabbage (with rice of course). The greens were fried with garlic and haa mai, some chicken stock powder, black pepper and some cornstarch to thicken.
Four Seasons Combination Platter: Spring Rolls, Prawns Cutlet, Pork Knuckles and Jellyfish with Duck Meat.
Skarks Fin Soup with shredded Chicken.
Stewed Duckling with Chinese Mushroom.
Sauteed King Prawns with Macadamia Nuts.
Poached Chicken with vegetables.
Steamed Fresh Whole Fish.
Sea Salt Pork Ribs.
Combination Fried Rice.
Chilled Mango Pudding.
Wedding Cake.
CB and I stopped off at the roulette table on the way back to the car, where I put down $5 on number 8. This was due to us being seated on table 8, 8 being a lucky number for the Chinese and also being told I didn't embrace my inner Asian. The picture above tells the rest of the story. 35:1 odds, and it landed on 8! woot woot!
