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— 35 days ago #
Happy New Year everyone!
We hope everyone had a wonderful holiday and now refreshed to face the routine of work & play.
Here at fu, we are busily trying out recipes so that we can introduce something unique during Chinese New Year. We’ve also been scouting around the outer Sydney suburbs looking for a second location to open. So if anyone out there would like us to open near you – do drop us a line and let us know where.
For those interested in CNY – here’s a googled caption
THE YEAR OF THE TIGER
02/14/2010 – 02/02/2011 (Metal)
According to the Chinese Zodiac, the Year of 2010 is the Year of a Golden Tiger, which begins on February 14, 2010 and ends on February 2, 2011. To the Chinese, it is the start of the Golden Tiger Year. The Tiger is the third sign in the cycle of Chinese Zodiac, which consists of 12 animal signs. It is a sign of courage. This fearless and fiery fighter is revered by the ancient Chinese as the sign that wards off the three main disasters of a household: fire, thieves and ghosts. On New Year’s day itself, it is beneficial to celebrate, to be happy, to have smiling faces, and to refrain from scowling, quarreling, or criticizing anyone.
GONG XI FA CAI ( respectfully wishing you joy and prosperity in the coming year)
from all at fu
— 286 days ago #
We are now open daily for lunch serving our take on yum cha.
One of my all time favourite yum cha dishes is the cantonese chee cheong fun.
In Cantonese – chee cheong means pig intestines and fun means noodle; this is because it resembles the intestines of a pig. I hope I haven’t put you off though as it is definitely a dish worth trying.
Here at fu – we have roast duck wrapped in the silky rice noodle roll – it’s steamed with escallot crisps in soy duck jus. We have 3 other fillings : garlic prawns, char siew (bbq pork) and the vegetarian version – pumpkin & shitake. It’s really slippery at first so make sure you have a spoon handy when trying to pick it up with chopsticks. Do try it – it’s delicious.
— 364 days ago #
We are very excited in introducing 2 new specials. Sambal belacan egglant (pictured here) and Emperor’s steamed pork dumpling. Sambal is a Malay condiment very popular in Indonesia, Malaysia & Singapore. Belacan is the malay word for shrimp paste. Every household has their own special way of making sambal – and from my nyonya heritage comes this recipe where chillis, eschallots (or brown onions in australia), garlic and good quality belacan is long fried till frangrant. It goes very well cooked with kang kong or seafood or here steamed with eggplant.
Emperor’s steamed pork dumpling isn’t your typical dumpling per se. It is called the emperor’s dumpling because royalty don’t tend to have to fill their bellies with pastry – there is no dough wrapping the most delicious filling. Here ground pork is marinated with shao xing wine, sesame oil, lup cheong & wood ear fungus. It is then steamed with a delicate oyster based sauce.
I do hope you try both dishes – they represent fu manchu well – dishes that are fundamentally chinese but inspired by our regional home cooking. Enjoy!
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