Text 65, 60 rader
Skriven 2007-12-30 19:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Winter feast 1 618
==========================
 BF> [sigh]  I remember the Royal East. 1996.   Just about the <best> food 

That was actually a pretty nice meal. I enjoyed it.

 BF> and the only true Chinese meal I ever had.

Pooh. You can get "true Chinese" food even closer to home; may
I suggest a trip to New York City, where under the watchful eye
of Aura (should she choose to return from basking in her almost
namesake aurora at Yellowknife) you can eat a very respectable
Chinese meal at any of a number of places.

 BF> [sigh] I'm pretty sure I will never have such a meal again. 

Silly Burt, Boston is not so far away as, say, Australia.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Kangaroo Strips with Bok Choy and Chilli Black Bean Sauce
 Categories: Chinese, Kangaroo
   Servings:  6

    400 g  Kangaroo fillet, trimmed and
           -sliced into thin strips
      1 bn Baby bok choy, washed
      2 ts Birdseye chillies, chopped
      1 ts Shallots (not spring
           -onions), chopped
      1 ts Garlic cloves, chopped
      1 ts Fresh green ginger, chopped
     25 ml Chinese brown rice wine
      1 tb Black beans, washed and
           -drained
    150 ml Light beef stock
     50 ml Soy sauce
      1 ts Fish sauce
      1 ts Freshly ground black pepper.

  Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks
  attached. Heat some oil in wok; add shallots, 3/4 of chillies, 3/4 of
  garlic and ginger and saute quickly for 30 seconds until aromatic. Add the
  brown rice wine and reduce until it thickens. Add black beans, stock, soy
  sauce, and bring to boil. Cook for five minutes then take off heat and set
  aside.

  Heat some oil in a clean wok; add the remaining garlic and chillies, then
  kangaroo strips. Toss quickly for a few seconds over high heat. Add the
  warm sauce and the bok choy leaves. Cook quickly for a few seconds until
  leaves are wilted, for one minute only. Season with fish sauce and freshly
  ground black pepper. Pile onto centre of plate and serve immediately.

  Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From an
  article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83.
  Courtesy, Mark Herron.

MMMMM

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