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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Japchae


The key to this dish is the noodles - sweet potato starch noodles have a great slippery texture and become translucent when cooked. You'll find them at most Asian grocers.

You'll need

500 gm sweet potato starch noodles 100 ml vegetable oil 1 onion, thinly sliced 10 gm ginger (about 2cm piece), finely grated 2 garlic cloves, finely grated 600 gm (about 1/3) Chinese cabbage, shredded 100 gm each black fungi and shiitake mushrooms, sliced 250 gm beef fillet, thinly sliced 125 ml (½ cup) soy sauce 60 ml (¼ cup) Shaoxing wine 60 ml (¼ cup) rice malt syrup (see note) 2 tsp caster sugar 2 tsp sesame oil 2 eggs, beaten To serve: sesame salt

Method

  • 01
  • Cook noodles in a large saucepan of boiling water until tender (2-4 minutes). Drain and set aside.
  • 02
  • Heat 20ml oil in a wok over high heat, add onion and stir-fry until tender (2-3 minutes), remove from wok and set aside. Add another 20ml oil to wok, add ginger, garlic, cabbage and mushrooms and stir-fry until tender (2-3 minutes), remove from wok and set aside. Heat 40ml oil in wok, add beef and stir-fry until golden (2-3 minutes), then add soy sauce, Shaoxing wine, malt syrup, sugar and sesame oil and stir-fry until reduced by half (3-5 minutes). Add reserved ingredients back to wok, season to taste with freshly ground pepper and keep warm.
  • 03
  • Meanwhile, heat remaining oil in a frying pan over high heat. Season egg to taste and add to pan, swirling to coat base, then cook until golden (1-2 minutes). Turn and cook for another minute, then transfer to a chopping board. Roll up into a log and slice into thin ribbons. Scatter over hot noodles and serve with sesame salt to the side.

Note Rice malt syrup is available from Asian grocers.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Dark and nutty stout.

Featured in

Sep 2010

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