My China: Stories and Recipes from My Homeland by Kylie Kwong

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Notes about this book

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Notes about Recipes in this book

  • Stir-fried pork fillets with dried red chillies

    • Dishyrishie on April 28, 2015

      Actual ingredients: . Pork fillet . Garlic . Ginger . Shao Hsing wine . Chinese black vinegar . Light soy sauce . Dried chili flakes . Sichuan pepper Needs some more flavour - citrus maybe.

  • Steamed chicken with hot and sour dressing

    • Yildiz100 on December 10, 2017

      I made the sauce as written with two exceptions. I substituted Japanese soy for the Chinese light soy sauce and I reduced the cilantro from 2 tbs to 1 tbs. This was excellent though a bit too salty, probably due to my soy substitution. The cilantro was just right for me. (I appreciate cilantro only as a background flavor.) I didn't make her steamed chicken. Instead I served this with rotisserie chicken allowed to cool to room temp. It was really delicious and I will make thus again and again. It is really a great way to make a grocery store rotisserie chicken taste special.

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  • ISBN 10 0007271042
  • ISBN 13 9780007271047
  • Published May 06 2008
  • Format Hardcover
  • Page Count 496
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins Publishers
  • Imprint Collins

Publishers Text

My China: Stories and recipes from my homeland charts Kylie Kwong's inspiring journey to explore the food and culture of a vast and enigmatic country. Her tireless quest for new encounters, techniques and flavours is captured with stunning location photography, richly textured narrative and 80 authentic recipes. Kylie Kwong is a fourth generation Australian-Chinese who embarks on a memorable and life-enhancing journey to rediscover her heritage and explore the culinary delights of the land of her ancestors. From the rural simplicity of her ancestral village in China's southwest to the wilds of the Tibetan plateau and the stylish modernity of Hong Kong and Shanghai, Kylie travels through ten different cities and provinces, recording her impressions and experiences- not just of the vast array of food and flavours, but also of the rich history, culture and people of a land she is passionate about. Like her great-grandfather, who emigrated to Australia during the gold rush, Kylie was born hungry for opportunity and adventure. Her own personality is a fusion of two nations- born and raised in modern Sydney, and shaped by Chinese traditions, culture and sensibilities, Kylie meets a China which is equally varied and full of extremes. She explores every aspect of the country and meets many intriguing characters along the way, sharing extraordinary meals in glamorous Shanghai restaurants, as well as humble bowls of noodles and pickles from wooden village stalls. Kylie takes the authentic recipes she comes across and adapts them perfectly for cooking at home. With its wealth of stories, recipes and photographs, My China will inspire dreamers to travel and will whet the appetite for a taste of the orient. Recipes include: - Caramelised Pork with Ginger and Vinegar - Poached Asparagus with Soy Sauce, Chilli and Peanut Oil - Stir-fried Lotus Root with Fresh Shitake Mushrooms, Ginger and Carrot - Kung Po Chicken - Pumpkin Fritters

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