Kylie-kwong

Kylie Kwong’s Stir-Fried Beef With Black Bean Sauce Recipe

Chef, restaurateur and author Kylie Kwong has just launched a range of delicious DIY kits and ready-to-heat meals, so we’re sharing a recipe by hers truly that can be created in under ten minutes! Using the Cooking with Kylie Kwong Black Bean Sauce, this stir-fried beef recipe is inspired by her own family traditions, bringing authentic Chinese cuisine to your table.

RELATED: The Most Incredible Homemade Pizza You Will Ever Taste

Serves 2, or 4 with steamed rice

Ingredients:

300 g beef fillet or rump, cut into 1 cm slices

2 tbsp vegetable oil

1/2 white onion, cut into 1cm slices

1  large red chilli, finely sliced

190g tub Woolworth’s Cooking with Kylie Kwong Black Bean Sauce

Method:

  1. Heat the oil in a hot wok until surface seems to shimmer slightly. Add the beef and onions and stir-fry for 2 minutes.
  2. Add the 190g tub of the Cooking with Kylie Kwong sauce and stir-fry for 2-3 minutes or until hot and all the beef is tender and coated.
  3. To finish, add chilli slices, toss to combine and serve.
July 2, 2015

Kylie Kwong’s Blue Eye and King Prawns with Lemon Honey Onions

Entertaining this weekend? Pick up some fresh, local seafood for this spectacular summer recipe from celebrity chef Kylie Kwong.

The combination of salty, sweet and sour flavours is evident in so many cuisines – Asian, Middle Eastern, European – and it’s a trio  of tastes that I adore. In this recipe, the lemon and honey onions work as a beautiful relish for the delicate flavours  of the prawns and fish. In cooler climes, haddock or cod can be substituted for the blue eye.

Ingredients

16 uncooked king prawns
pinch sea salt and cracked pepper
400 g blue eye fillet, cut into large pieces
1 oxheart tomato, roughly sliced
small handful of chopped flat-leaf parsley

Stock
3 garlic cloves
8 slices ginger
1 tablespoon sea salt
½ cup (125 ml) olive oil
1 stick of celery, sliced
1 small carrot, peeled and finely diced
1½ tablespoons sliced lemongrass
2 vine-ripened tomatoes, sliced
small handful of flat-leaf parsley leaves, cut in half crossways
½ cup (125 ml) white wine

Lemon and honey onions
1½ tablespoons extra virgin olive oil
10 small salad onions, trimmed
1 small red onion, sliced
½ teaspoon sea salt
2 tablespoons honey
1 tablespoon lemon juice

Method

1. Peel and devein the prawns, but leave the tail intact. Reserve heads and shells for stock. Butterfly the prawns by making a shallow cut along the back – this helps them to cook quickly and evenly.

2. To make the stock, pound garlic, ginger and salt with a mortar and pestle until you have a fine paste. Heat oil in a small heavy-based saucepan, add garlic paste, celery, carrot and lemongrass, and gently fry for 2 minutes, or until aromatic. Stir in tomatoes and parsley, then add reserved prawn heads and shells and gently fry for 1 minute. Pour in wine and simmer for 2 minutes, or until alcohol has evaporated. Add 1 cup (250 ml) of water and simmer, uncovered, for 20 minutes. Have ready a fine strainer over a large bowl. Ladle stock into strainer, gently pressing the ingredients to extract as much liquid as possible. Set aside.

3. For the onions, heat oil in a frying pan and add onions and salt. Gently fry for about 2 minutes, or until onions are lightly browned. Add honey, reduce heat and simmer gently over low heat for 2 minutes. Add lemon juice and simmer, uncovered, for about 10 minutes, or until slightly thickened and caramelised.

4. Season prawns with a little salt and pepper, and cook in a heated, oiled frying pan until lightly browned and just tender. Remove prawns from pan and cover with foil to keep warm while you poach the fish.

5. Return stock to a small saucepan and bring to the boil; add fish pieces and reduce heat. Poach very gently, uncovered, for about 3 minutes, or until just tender. Place sliced tomato in the centre of a large, shallow bowl and arrange prawns and fish on top. Spoon over stock and top with onions. Garnish with parsley and serve immediately.

kyliekwong

November 28, 2013

Q&A with Celebrity Chef Kylie Kwong

Owning a small business is not easy, so we’re getting behind the Shop Small – a Big Month for Small Business campaign. The campaign runs throughout November and encourages everyone to shop local and support the country’s small retailers.

Celebrity chef Kylie Kwong has been supporting local businesses and producers since she opened her Sydney restaurant Billy Kwong 13 years ago, and chats to SHESAID about why shopping small is so important for our communities, and shares her favourite local haunts and tips for small business operators.

What does Shop Small mean to you?
Shop Small to me is all about ‘the spirit of community’ – it is about looking after each other; it is about frequenting our precious local small businesses – supporting those who bring colour, character, personality and that wonderful person touch to our day-to-day live –  so we can in turn create a dynamic, nurturing and vibrant community together!

What are some of your favourite local haunts in Surry Hills?
Reuben Hill Cafe
121BC Enoteca
Crown Street Grocer
Barberia Hair Salon

Who are some of your favourite local producers that supply the restaurant?
Patrice Newell’s Biodynamic Garlic – Hunter Valley
Melanda Park NSW – Certified-Free Range Pork
Burrawong, South Coast – Free Range Ducks
Rod + Laurie Marr’s – Biodynamic Eggs – Oberon
Rainforest Foods – Davidson’s Plums + Macadamia Nuts – Northern NSW Riverland

It is these small, artisanal producers who give Billy Kwong its colour, versatility, character and unique flavour!

As a small business owner, what are your best tips for growing a small business?
Before you even consider opening the doors on your small business, you absolutely MUST do a business plan guided by an accountant or experienced business person; the commercial viability or lack of;  of the proposed business, will soon sort out where your passion sits!  It is not enough to have the creative vision and ideas for the business plan, you have to always work very closely with an accountant or business person so that your idea and vision is also commercially viable. Take good care of yourself so that you as the business owner can continue to grow your business based on steady and sound decision making.

What are you looking forward to cooking this summer?
I am really looking forward to going fishing with my brother and his family in the stunning waters around Akuna Bay and simply grilling our daily catch on the back of his boat! Simple, fresh, locally sourced, delicious.

 What are your favourite small businesses? Tell us in the comments!

November 24, 2013