400 g kangaroo fillet, trimmed and sliced, into thin strips
1 bunch baby bok choy, washed
2 tsp birdseye chillies, chopped
1 tsp shallots (not spring onions), chopp, ed
1 tsp garlic cloves, chopped
1 tsp fresh green ginger, chopped
25 ml chinese brown rice wine
1 tbsp black beans, washed and drained
150 ml light beef stock
50 ml soy sauce
1 tsp fish sauce
1 tsp freshly ground black pepper.
Directions
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.
Servings: 6 servings
Kangaroo Strips With Bok Choy & Chilli Blac Recipe brought to you by Recipe Ideas
Categories: Asian; Australian; Chili; Chinese; Meat
The History of Recipes
We can track the history of `recipes` way back into distant history, in truth as far as early Egypt, and possibly even further. Interesting though that maybe, sadly, these old cook books were just simple pictorial instructions for food preparation.
In fact, the most ancient recipe found, according to experts are some tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Continuing our culinary historical journey, we find two books from the 1300s - a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian curry that is popular today, but rather descriptions of the types of food eaten by the nobility of the time. Over the succeeding few hundred years, the powerful and rich houses strove to lay on the best banquets, and because of this chefs and their recipes increased in prestige. Notwithstanding that, it was during the 1800s that cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, trying out, and recording popular recipes of the day. When we get to the twentieth century, cook books were starting to become popular due to higher levels of literacy, increased leisure time and a general increase in wealth. The TV revolution gave us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Kangaroo Strips With Bok Choy & Chilli Blac recipe.
