The Cook and the Chef

Modern Chinese (4x21)

Yayınlanma tarihi: Tem 01, 2009

Do you remember heading to the local Chinese takeaway for a bit of dodgy sweet 'n' sour pork and beef with black bean? Ever since the Gold Rush Chinese food has been a part of the Australian food scene, but for a long time Australians had a very limited view of what Chinese food was all about. China's a huge country, but most of the early Chinese settlers who arrived here were from the Southern region of Guangdong, home of Cantonese cuisine, so Cantonese-style dishes dominated here. Furthermore, the Chinese settlers adapted their food to suit Aussie palates, dumbing it down for an audience suited to plainer fare. These days it's all starting to change though, and we're starting to find out about the amazing variety and sophistication of true Chinese cuisine. Simon loves the fact that you can easily buy fresh Chinese produce, so in the kitchen he prepares a simple but delicious dish centred on a classic Chinese ingredient, fresh silken tofu. Maggie admits that the wok is unfamiliar territory, but as a tribute to great Chinese food she tries her hand at Sung Choi Bao. Recipes - Chinese Fried Eggs - Steamed Silken Tofu - Sung Choi Bow (lettuce cups) - Kylie's Oxtail