Australian_Gourmet_Traveller_May_2017

MILK MADE
Stir-fried milk. “It’s a strange dish with a strange name,”
says Patrick Friesen, chef of Sydney’s Queen Chow. But
after trying it at Pang’s Kitchen in Hong Kong’s Happy
Valley he decided it needed to be on the new Enmore
restaurant’s menu. The traditional Chinese dish is made
from roughly equal parts milk and eggwhite, and usually
served with scallops, but at Queen Chow Friesen serves
it with roe, prawns and fried bread – “Who doesn’t like
toast with their scrambled eggs?” he says.
merivale.com.au/queenchow>