Inside Lyndey's Kitchen | Episode 4 - How to Stir Fry
A classic Asian style chicken, vegetable and rice noodle stir-fry is demonstrated with an emphasis on best stir fry practices.
A classic Asian style chicken, vegetable and rice noodle stir-fry is demonstrated with an emphasis on best stir fry practices.
Three classic cuts are presented (rump, scotch fillet and new york also called sirloin or porterhouse). The new york cut is cooked in a frying pan;
Two common methods of cooking fish are explained and demonstrated. Snapper fillets are firstly steamed with chilli and ginger and then pan-fried to achieve a crisp skin.