| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 1 3/16 |
kg |
Shin beef left whole |
| 5 |
|
Sprigs coriander |
| 1 |
|
Sliced Lebanese type cucumber. (small sometimes called 'burpless') |
| 2 |
ts |
Cornflour mixed with |
| 3 |
ts |
Cold water as thickening |
| 5 |
l |
Hot water |
| 20 |
|
Cloves |
| 3 |
|
Cinnamon sticks |
| 1 |
ts |
Green peppercorns |
| 5 |
|
Shallots (green onions) |
| 150 |
g |
Fresh ginger root |
| 1 1/2 |
ts |
Ground black pepper |
| 700 |
g |
Chinese rock sugar (or raw sugar) |
| 60 |
g |
Salt |
| 500 |
ml |
Light soy sauce |
| 200 |
ml |
Rice wine or dry sherry |
INSTRUCTIONS
SPICY SOYA STOCK
CHINESE NEW YEAR DELIGHTS FROM BRISBANE: Lest you thought my recent account
of Brisbane's high standards of cuisine was an exaggeration have a look at
those two beauties. They were published in today's newspaper..... =46rom
Augustine's, a place that blends East and West comes
Boil up the stock for 15 minutes then add the shin beef and simmer gently
for 1 1/2 hours. Remove the beef and cut into slices when cool, placing on
a plate to which the sliced cucumber has already been laid out. Place 200
ml of the stock in a small pan and thicken with the cornflour mix, stirring
constantly as it's brought to the boil. When thickened pour this sauce over
the beef and garnish with coriander leaves. Don't dump that lovely stock,
it will keep for several days ion the fridge or much longer in the freezer.
Posted to FOODWINE Digest 29 Jan 97 by Tom Mc Rae
<t.mcrae@MAILBOX.UQ.EDU.AU> on Jan 30, 1997.
A Message from our Provider:
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