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Oriental Beef

Beef and BroccoliThis is probably the simplest of the easy oriental series so far. While I was doing my online research (seeing how others have photographed the dish) I came across the phrase “takeout standard” on a couple of blogs. I won’t provide links here as it probably is not fair to diss the efforts of fellow food bloggers. But, let’s get real. If the height of culinary ambition is to match the dross sold in most Chinese take-out, we are wasting each other’s time. So, either read on my friends, or reach for the phone and that menu you found in the letterbox. 

Cha Shao Beef cooked smallIn the fairytale, Beauty falls in love with the Beast, without knowing that inside the outer ugliness was the handsome prince of her dreams. It is a bit like my Cha Shao Roast Beef, crispy and crusty on the outside with lean deliciousness within.

The Beast, on the other hand, saw Beauty and immediately fell deeply in love with her and her obvious charms. It’s a bit like that with me and Bill Granger‘s wonderful Mango Pudding. It was love at first bite.

It’s my own fault. I suggested that as I was cooking for the Wife and myself, I might include my eldest and her boyfriend in the pot. They gratefully accepted my offer. Then they did what great negotiators the world over do when they have a deal over the line. They changed the terms.

My love of Oriental cooking came from a period in my working life when I ate in Chinese restaurants at least once a week. I have spent over 30 years in advertising and during the late 80s and early 90s, I would dine out, often in excellent Chinese restaurants including  the Orchid Szechuan on Dublin’s Pembroke Road or in the Imperial on Wicklow Street (great for Dim Sum). In those days, it was perfectly normal enjoy a three course meal with wine (often lots of wine) for lunch on an almost daily basis. Those habits have been diminished by time, social convention and economic change but my love of oriental fare and cooking have not been eroded.

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