Ingredient
Kangaroo tail 2 lb
Potato 1
Tomato 1
Carrot 1/2
Red wine 2 oz
Butter 1 slice
Seasoning
Satay sauce 1 tbsp
Chicken powder 1 tsp
Sugar 1 tsp
Salt 1 tsp
Sauce
Thickening :
Corn starch 1 tsp
Method
Blanch and drain kangaroo tail.
Heat butter in a hot wok. Saute satay sauce, chicken powder, sugar and salt. Add kangaroo tail and 1 oz of red wine. Simmer over heat until done.
Transfer kangaroo tail to a container and cover with microwave cling film. Steam for 4 hours until tender.
Peel and chop carrot, tomato and potato. Cook carrot in boiling water. Deep fry potato until lightly browned. Drain.
Serve the kangaroo tail in ca casserole. Heat 1 oz of red wine and 1 bowl of kangaroo tail gravy in a wok. Put in carrot, tomato and potato. Thicken the sauce with corn starch solution and pour over the kangaroo tail.
