Crispy Fried Beef Chillie
From the Schezwan Sichuan Schezuan region this dish is spicy and aromatic.
Regional cuisine in China is vast, and this type of food is popular among the subcontinent of India Pakistan Sri Lanka and extends to UAE where the residents are largely from the sub-continent.
Spicy and flavourful this Chinese dish is adopted by the locals wherever they may be cooking it up and serving. It is adapted to their food palates and often spicier than the Chinese folk would eat.
Crispy fried beef should be double fried for best results. It helps retain the crisp finish to this dish- essential to the title.
3 cloves of garlic
1 thumb size piece of ginger
1 small onion
1 1/2 tbsp soy sauce
Marinate the meat for 20 minutes
1/2 cup warm water
1/3 rd cup soya sauce
1 tbsp sesame oil
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.