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Post by shayneh2006 on Jun 28, 2015 19:25:34 GMT 10
There was a recent thread mentioning this publication.
I am sure just about every home cook has a copy of the Womens Weekly Chinese cook book.
That said, over the years I have cooked many recipes from it and, these days I don't really use it all that much as I have better here, favorites.
Last week I had a go cooking this for the first time and...........OMG!!!!!!!
Tonight, it was cooked again as last week, I just couldn't get enough of it.
Fairdinkum, I cannot talk highly enough about how this tastes
The recipe calls for the addition of Curry powder to be added twice (2tsp + 3tsp) so, and experiment was to be had. I added 2tsp of a recent Aldi purchase + 3tsp of your standard Keens.
The meat I used was Beef Rump, brined for about 6 hours in a mixture of GM seasoning, a touch of water along with some Bi-carb. 
This is the recipe that, like all households, have that selected true tried that the family love, that will be cooked often.
5 stars 
Shayne |
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Post by chrisg on Jun 28, 2015 19:43:27 GMT 10
 Looks bloody amazing mate I really have never, ever, cooked a recipe from a Woman's Weekly cookbook,and my wife and I when we merged libraries ended up with about a foot of them, that has not delivered. My all time favorite is "The Cooking Class Cookbook" so long out of print, fortunately we have two, rather tatty and stained copies Cheers |
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Post by smokey on Jun 28, 2015 20:03:29 GMT 10
Just had a look at my AWW 1970 cookbook, Only has three Chinese recipes in it  This curry dish isnt one of them but the prawn omelet with sauce brings back some memories. Looks good, Did the Bi - carb velvet the beef? |
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Post by shayneh2006 on Jun 28, 2015 20:12:34 GMT 10
Looks good, Did the Bi - carb velvet the beef? And every time I use it, the wife.... "how do you get the meat to be so tender".......
.......and I haven't let her in on the secret 
Years back, I had always wondered how they do it in the Chinese resteraunts... and that's how
Shayne
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Post by smokey on Jun 28, 2015 20:26:31 GMT 10
Been doing the same playing around with the wok burner, I havent told them either. BTW, They loved your S&S pork. They cant get a handle of how different stir fry is in our house now. The missus is quite pleased with her purchase,,, Even though she has no interest to actually use it herself. It can be a little intimidating particularly when you get those flame ups. Oh, Is the Aldi curry powder any good?
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Post by shayneh2006 on Jun 28, 2015 21:16:42 GMT 10
Oh, Is the Aldi curry powder any good? Yeh, the Korma is really good.
That's the only on e I have tried.
I was actually at Aldi yesterday and as the powders are from a catt a few weeks old, my local didn't have many left.
I might have to grab a few more if I get a chance to before they are all gone.
Here is a link to the manufacturer in the UK www.fiddespayne.co.uk/spices/curry-spices.htm
Shayne
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Post by gatsby on Jun 29, 2015 5:05:41 GMT 10
Sorry to be dense but what is GM seasoning?
Will have to look up the bi-carb tenderising haven't run across it before.
Thanks for sharing.
Love the dish looks great!
Cheers
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osdave
Junior Member
Posts: 80 
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Post by osdave on Jun 30, 2015 16:13:03 GMT 10
Sorry to be dense but what is GM seasoning? Will have to look up the bi-carb tenderising haven't run across it before. Thanks for sharing. Love the dish looks great! Cheers Was about to ask the same regarding GM. I can still remember from years ago the first time I used bi-carb. A fair bit over done with it and it turned out inedible. Second time was a winner though and still love it on a stir fry. Dave |
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Post by chrisg on Jun 30, 2015 17:06:16 GMT 10
Make that three. I think Mick may be a tad confused, the AWW cookbook is one thing, the targeted ones in softback that there are a profusion of in any decent newsagent are another. Some of them are pretty indifferent and some of them are gold, I THINK Shayne is referring to the specifically Chinese one ? (It's Gold ) You do have to be very careful with bicarb but it can really arc up a stirfry Cheers |
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Post by smokey on Jun 30, 2015 17:31:25 GMT 10
What, Me Confused? Now that's an understatement if ever I heard one I looked in the old book to see if it was in there, Its not. I guess my book was from the days when "Pigs In Blankets" were hoit de toit. Dunno what GM seasoning is, Maybe Gara Massala. Or General Meat Ie salt and pepper. |
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Post by chrisg on Jun 30, 2015 18:14:20 GMT 10
I really am not joking about how many of these cuisine/appliance specific cookbooks AWW has, take a look: womensweeklycookbooks.com/We seem to have not only most all of them, although the kid specific ones have been handed down and don't need diabetic stuff, but we also have some that are no longer in print. They really are an absolute treasure trove, and a curate's egg The main cookbooks, in hardcover, we seem to have those in profusion but I know why, frequent gifts, especially to young friends - no better gift could you give a teen heading to their first flat or share. With one proviso - it's like geology, about five years later you can tell them forget all that now let's REALLY learn how to cook Cheers |
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osdave
Junior Member
Posts: 80
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Post by osdave on Jun 30, 2015 20:44:39 GMT 10
We got a box of the soft back ones given too us years ago. A heap of boxes had been left at a mates courier company and not picked up.
Like a lot of cookbooks you dig through them and find a gem here and there among the drivel. The one that got the biggest workout was titled "finger food".
We still have about a dozen different ones stashed away somewhere.
Dave
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Post by chrisg on Jun 30, 2015 21:51:03 GMT 10
Yep, totally agree with that Dave, some of them I've never opened twice, others are decidedly battle-scarred Cheers |
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