New favorite recipe,
500g pork mince
1 bunch coriander chopped fine
1 onion chopped fine
1 chili sliced v.fine
4 Tsp ish (I use about one lap of wok of each, low flow bottles) each of Sweet chili, Dark soy, white vinegar, fish sauce.
3-4 leaves of silver-beat shredded.
brown mince and onion, with chili, add vinegar and coriander, stir, cover and steam, add sauces and silver-beat don't stir yet leave it on top, cover again and steam until silver-beet is limp. stir the eat. Tonight I had it with bread. Probably good with rice, as that is how I have normally had it in restaurants.
About Me
- a Shi
- Queanbeyan, NSW, Australia
- After a life long interest I started training in Kung Fu in 1996 at age 14, I now have my own club in Queanbeyan and train regularly with my teacher ShiGong Bai Long-Zai-Xia. Again after long interest, I started to learn about the history of Chinese tea in 2004?? I learned from Wei Burns, an ex-pat from Fugien provience China. From her I learned the art of Gong Fu Cha. Brewing Chinese tea with lots of steps, to get the best taste possible. As you may have guessed I have an interested in China, I have never been there, but I do intend to go, so to help me when I do go there I have just started an undergraguate degree in Asian Studeis (Chinese). So this will cover most of my what I talk about any other information you will have to tease out of me. P.S. there will be occasional refrences to whiskey!
1 comment:
Yum. I had chicken laab last night. The laab recipes I have seen use a few teaspoons of toasted ground rice as well to give it a bit of a nutty, crunchy texture.
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