02 August 2014, 15:15
BakesAuntie Janetts pork...er..Venison
Cooked it up tonight. Recipe from a Chinese lady that use to live on our street in Malaysia. Usually uses pork but I've used chicken, magpie goose and now venison back straps. Bloody fantastic.
02 August 2014, 18:04
ScriptusIt looks like brown stuff on top of white stuff. I think a recipe might prove or disprove your culinary skills, maybe, dunno.

02 August 2014, 18:16
BakesFor those interested
You'll need for the marinade
Chinese cooking wine
Soy sauce
Chinese five spice
salt and pepper
Oil for deep frying
Corn flour
Your choice of chilli sauce
Tomato sauce
Cut your back strap (pork or venison) into 5mm thick medallions, throw into a bowl with marinade (cover meat with cooking wine, add a glug of soy sauce, couple of shakes of 5 spice, pinch of salt and a good grind of black pepper) Leave for a few hours covered in the fridge.
When ready to cook drain off marinade and throw into a plastic bag with a cup of corn flour. Shake around to coat.
Deep fry in batches
When all has been cooked put into a frypan on low heat. Mix your chilli and tomato sauce together (I use a cup of each) and pour over meat, toss to coat.
Serve up on rice.
03 August 2014, 08:24
capowardSounds like good eatin...
03 August 2014, 10:27
georgeldThat plate is too small for such a fine sounding/looking dish. Needs sideboards!!
Tony, that's the first time I've heard: Glug in a long time. I used to sell some diesel additive along with the truck parts and air filters on my route. One of the guys didn't want to mess with measuring it so he just: "pour two or three GLUGS out of a gallon can. Guess it worked as I never heard of him burning up the injectors.
Take care mate,
George
03 August 2014, 12:35
DenisBquote:
Originally posted by Bakes:
, throw into a bowl with marinade (cover meat with cooking wine, add a glug of soy sauce, couple of shakes of 5 spice, pinch of salt and a good grind of black pepper) Leave for a few hours covered in the fridge.
Love the measurements , just the way I do my cooking
The only technical bit was the fancy "medallions" word.
surely there is an Ocker version of "medallions" somewhere.
20 August 2014, 01:21
BiebsI stopped reading when I got to Magpie :-)
20 August 2014, 11:41
Scriptusquote:
Originally posted by Biebs:
I stopped reading when I got to Magpie :-)
Magpie
GOOSE!!!! you you???
