Posts Tagged ‘Xinjiang cuisine’
I miss Asian food. I still cook stir-fries and curries at home but we’ve rarely eaten Thai, Chinese, Indian or Malaysian, all favourites in multicultural Sydney. I’ve been feeling dejected about having to cross the border to sate my love for these cuisines. With the exception of Din Tai Fung, the American palate for Asian food seems sweet.
Located on Lake City Way with plenty of parking, Chiang’s had a bright and spacious dining room. Chinese watercolour paintings and calligraphy decorated the walls. To go orders were brisk business as we perused the Chinese and American menus. I giggled at the American menu of sweet and sour pork, and lemon chicken.
Tea was poured as we chatted and the lazy Susan was full of dishes as the waiter shuffled plates and bowls. An apt name, the spicy hot fish fillet on Romaine lettuce (水煮魚) was fiery and appetising. Succulent white fish fillets were doused in a saffron coloured sauce, its heat tempered by crunchy cos leaves.
Flatbread filled with minced green onions, the green onion pancake (蔥油餅) was light and crispy.
The enoki and black mushrooms wrapped in bean curd (素黃雀) was plain in appearance. I could eat half a dozen of these flavoursome, wrinkly parcels.
Served in a basket lined with aluminium foil, there were equal qualities of chicken and chilli in the five star spicy hot chicken (辣子雞). Similar to popcorn chicken, the morsels were coated in a spiced batter and despite the amount of chilli, were surprisingly mild.
The requisite mound of sautéed green vegetables was refreshing.
Tender and earthy, pieces of tea smoked duck (精緻樟茶鴨) were wedged in steamed buns and eaten by hand.
A platter of homemade pan fried noodles Shanghai style (上海粗炒麵) was rustic comfort food. Dense noodles were tossed with slivers of pork and spinach.
A literal translation, steamed tofu of strong odour (蒸臭豆腐) was a bubbling crimson pot. You can smell the fermented tofu before you see it and it is a traditional street food of Hong Kong.
From Xinjiang, an autonomous region of northwest China, the spicy hot lamb with cumin flavour (新疆羊肉) was pungent. Slices of lamb, onions and chilli were homely and warming.
And lastly, a side of steamed corn bread bun (窩窩頭). Steamed in bamboo, the cone shaped corn bread was hollow for scooping up sauces.
Our delectable feast concluded with fortune cookies from Tsue Chong. I will have an opportunity!
Sincere thanks to Naomi for introducing me to Chiang’s Gourmet!