Sliced Lebanese type cucumber. (small sometimes called 'burpless')
2 Teelöffel
Cornflour mixed with
3 Teelöffel
Cold water as thickening
Spicy Soya Stock
5000 Milliliter
water hot
20
cloves
3
Cinnamon sticks
1 Teelöffel
peppercorns green
5
Shallots (green onions)
150 Gramm
ginger root fresh
1 1/2 Teelöffel
black pepper ground
700 Gramm
Chinese rock sugar (or raw sugar)
60 Gramm
salt
500 Milliliter
light soy sauce
200 Milliliter
Rice wine or dry sherry
die Zubereitung:
Chinese New Year Delights From Brisbane: Lest you thought my recent account of Brisbane's high standards of cuisine was an exaggeration have a look at those two beauties. They were published in today's newspaper..... From Augustine's, a place that blends East and West comes
Boil up the stock for 15 minutes then add the shin beef and simmer gently for 1 1/2 hours. Remove the beef and cut into slices when cool, placing on a plate to which the sliced cucumber has already been laid out. Place 200 ml of the stock in a small pan and thicken with the cornflour mix, stirring constantly as it's brought to the boil. When thickened pour this sauce over the beef and garnish with coriander leaves. Don't dump that lovely stock, it will keep for several days ion the fridge or much longer in the freezer.
