Xinjiang LAMB SKEWERS 

Kao Rou – ‘meat charred to order)

  • 2 onions – roughly chopped
  • 3 tabs stock powder
  • 1 tab potato starch (or corn starch)
  • 2 eggs beaten
  • 1 kilo lamb shoulder, cut into 3cm pieces – don’t trim the fat
  • 500 ml water

Put all ingredients in a bowl and marinate overnight

Thread onto skewers and cook on a BBQ

When browned and cooked sprinkle with a combination of

  • 1 tabs salt
  • 1/4 cup ground cumin
  • 2 tabs chilli powder
  • 1 tabs chilli flakes

SWEET AND SOUR PORK

(I found this recipe in Gourmet Traveller and it is worth trying)

  • 500 gram pork neck – cut into pieces
  • 1 tsp five spice powder
  • 2 tsp light soy
  • 2 tsp Shaoxing wine
  • 1 tsp fresh ginger – grated

Mix together and set aside to marinade – mix in 1 beaten egg before dusting with corn flour or rice flour. You can drain the pork and cook again for a crispier result if you want but I have found that with draining properly it holds the crisp finish.

Deep fry in peanut oil in wok – Drain and put aside – Pour off excess oil leaving a little to start the vegetables (you can make your choice of vegetables but I have listed the usual suspects)

  • 2 cloves garlic
  • 1 onion – finely slices
  • 3 spring onions
  • 1 small pineapple cut into cubes
  • 6 tiny tomatoes
  • 1 capsicum

Measure the sauce ingredients , combine and pour over the vegetables – you can thicken with a little cornflour dissolves in water

  • 3/4 cup chicken stock
  • 1/2 cup tomato sauce
  • 1 tabs castor sugar
  • 1 tabs rice vinegar
  • 2 tsp light soy
  • 1 tsp dark soy
  • 1/2 tsp sesame oil

Lastly add Pork

Serve with steamed rice and sprinkle with chopped spring onions

ENJOY!

ZHOUG (Zhug)

  • 1 1/2 bunches of coriander or parsley
  • 10 cloves garlic
  • 8 small hot chilli
  • 3 cardamon pods
  • 2 tabs olive oil

Process together – store in sealed jar

Suggestions :  use as a cooking base for meats or vegetables, delicious and spicy