Cuisine Magazine, Sep/Oct 2019 (#196)

  • Five-spice chicken with Sichuan aromatics (page 15)

    from Cuisine Magazine, Sep/Oct 2019 (#196) Cuisine Magazine, Sep/Oct 2019 (#196) by Fiona Smith

    • Categories: Dressings & marinades; Main course; Spring; Asian
    • Ingredients: whole chicken; dark soy sauce; Shaoxing rice wine; five spice powder; raw sugar; peanut oil; garlic; fresh ginger; red chillies; Sichuan peppercorns; spring onions; dried chillies; rice wine; sesame oil
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Notes about Recipes in this book

  • Sweet & sour tempeh (Kering tempe)

    • chezlarios on March 06, 2022

      I used tamarind concentrate rather puree because it's what I had on hand -- my sauce turned out way darker than in the picture (almost black!). I should've googled it beforehand; apparently you should use less concentrate and combine with water, oops!

  • Ginger puddings

    • Foodycat on July 08, 2022

      Thickened but not to a scoopable curd - but I don't know if it was because my milk was wrong (I used goats milk) or that I didn't have enough ginger. Wonderful flavour though, slightly sweet and intensely warming and gingery.

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  • Published Sep 01 2019
  • Format Magazine
  • Page Count 164
  • Language English
  • Countries New Zealand

Publishers Text

Cuisine is the ultimate reward for people who love food, wine and good living. Inspire your taste buds with abundant new recipes in each bimonthly issue, feast your eyes on the latest restaurant reviews and explore the latest releases of New Zealand and imported wines.