Skip to main content

Red Chilli Sichuan Restaurant, Chatswood NSW

Red Chilli Sichuan Restaurant on Urbanspoon




In Chinese script (above),the name of the establishment,at the corner of Victoria Avenue and Neridah Street in northern Sydney's Chatswood, means it is the "House of Well Water", an indirect reference to a source of wealth and resources.  The Red Chilli Sichuan Restaurant in English can be snappy and easier to remember, but it is the quality of the food served that will make diners return. Janie and Joyce joined me on a Sunday evening to sample the Sichuanese cuisine that this House offers.   The place we visited, opposite the Chatswood Chase Shopping Centre,  is only but one of a chain operating in the Sydney area.




I am a fan of duck dishes,whether from Tassie, Europe or Asia.  Smoked duck (above) is made by infusion with a choice of tea or lychee - and cooked with camphor wood fire for the aromatic effect.
The version dished out by the House of Well Water was moist, hinted of rubbed spices and with lean meat.
I share below a straight forward recipe I found from
http://m.ifood.tv/recipe/sichuan-smoked-duck

Sichuan Smoked Duck recipe




Servings4

Cusine: Chinese

CourseMain Dish

Main Ingredients: Poultry

Ingredients

1 fresh duck

1 tablespoon salt

1 teaspoon powdered Sichuan peppercorns or sansho

3 spring onions, coarsely chopped

8 cm (3 in) ginger, sliced

1/2 cup Chinese rice wine

3/4 cup black Chinese tea leaves

1/2 cup sugar

1/2 cup bay leaves

4 whole star anise

2 sticks cinnamon, each 8 cm (3 in) in length

4-6 spring onions, white part only, shredded

Sauce:

1/2 cup hoisin sauce

1 teaspoon Sichuan peppercorn powder or sansho

1 teaspoon sesame oil

1/2 teaspoon salt

1/4 teaspoon sugar

1 teaspoon oil

Directions

GETTING READY

1) Wash and pat dry the duck.

2) Sprinkle the duck inside and out with salt and Sichuan pepper by massaging properly.



MAKING

3) Pour over the rice wine and leave to marinate for 45 minutes.

4) Remove the duck from the marinade.

5) Ina wok, heat some water, lower the bird into the wok.

6) With a large ladle, scoop the water over the duck.

7) Blanch for 1 minute, drain and leave to dry while preparing the smoking ingredients.



FINALIZING

8) In a bowl, mix tea leaves, anise, and other ingredients. Put it in the wok.

9) Heat over a moderate fire, stirring, for 2-3 minutes, then put a rack over the smoking ingredients.

10) Place the duck on the rack, cover the wok and smoke the duck over low heat for 1 hour.

11) In individual bowls, put the stirred sauce.

12) In individual bowls, again, put spring onions.

13) When the duck has been smoked, remove from the wok, discarding the smoking ingredients.

14) Heat oil for deep frying and fry the smoked duck over very high heat, turning to cook all over to a golden brown.



SERVING

15) Drain, cut into serving pieces and serve with Steamed Dumplings

16) Serve with sauce and spring onions.





Egg plant slices are a favourite of Asian cuisines, although not mine.
However, I was happy with the combination of a braised prawn and eggplant creation (image above), which lured me with its texture, an emerging sense of chili pepper and an appetising after taste.
Our third dish was literally served on a paper funnel placed over a bowl - easy-on-the tongue silken tofu pieces brewed with ham bits and sitting on an egg-based gravy.  Chinese styled dishes do go well with steamed white rice, although we did not have any that evening.  We did have piping hot smoked tea.



Comments

Popular posts from this blog

Chung Ling Alumni Association Petaling Jaya Klang Valley

Telephone Contact:  +603 7957 0318

85 Degrees Bakery Cafe Hurstville NSW

There are several outlets of this bakery cafe for several years now in Australia.  Did they coem from the USA?

Each franchised outlet is in a busy area, often in suburbs so-called by a diverse Asian demographic.   The one in Hurstville is rather roomy and lots of baked stuff on its shelves.   The base of Sydney operations is in Chester Hill, a suburb south-west of the Sydney city centre.


Some of the cake creations would be viewed as rather leaning on the East Asian dimension  - Strawberry Angel (with chocolate base and top) and Mango Cheese ( with yoghurt).   However, to counter this perspective, there are also Death by Chocolate, US Cheesecake, Coffee Brulee and Blueberry Marble options.    


The pastries are definitely filled with ingredients more suited to perhaps Anime loving fans and non-mainstream cultures - for example, garlic, pork, tuna, green tea, red bean, shallots, pork floss, coconut, Hokkaido butter cream and Boroh or pineapple buns.   Sung seems to be a variation emphasised…

Penang - Lor Mee

Lor mee is another of those street foods that are not commonly available in Western societies, but are easily found in southern China, Thailand, Malaysia and Singapore. The dish is iconic of the Teochew Province in China and has been mainly brought to equatorial climes by immigrants over the last few centuries. It combines snippets of ingredients in a thick savoury sauce. Above, the lor mee with roast pork and sliced hard boiled egg accompaniments at the Fong Sheng Cafe, along Lorong Selamat in Georgetown, Penang - the place was introduced by May Wah and Henry Quah.







The cafe harks back to the seventies or eighties - and maybe earlier - what caught my eye were (above) freshly blended fruit and/or vegetable juices and (below) metal and plastic contraptions of the food trade.
















Hot and cold drinks are easily on offer from the cafe (above and below) at very reasonable prices.







Another version of the dish (below) taken whilst Bob Lee was enjoying them in another cafe or coffee shop in Georgetown…