tag:blogger.com,1999:blog-50016863460902319292024-03-13T09:19:39.579-07:00foody.phileSydney based food bloggers. Two people, Two cameras, Two tummies, One passion.foodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-5001686346090231929.post-78210334799617462362011-05-10T22:20:00.000-07:002011-05-10T22:20:15.937-07:00Movin Out!Hey Guys, sorry for the long hiatus of Foodyphile! We have moved to www.foodyphile.wordpress.com Its still the same, just different provider and different layout! We are still catching up with updates that needed to be done after many months, but we are back in town and updating it as much as we can. Thanks for the support fellow foodies!<br />
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Do give us a visit at our new website and tell us how it looks!<br />
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Cheers!<br />
Foody & NomNomNom<br />
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www.foodyphile.wordpress.comfoodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.com0tag:blogger.com,1999:blog-5001686346090231929.post-42653900739018841192010-12-28T07:22:00.000-08:002010-12-28T07:22:08.631-08:00Tokyo & Yokohama - Sneak PeakHeyyaaa!<br />
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Update has been unbelievably slow lately, sorry guys! Foody is currently on holiday in Tokyo & Yokohama and will be visiting Hong Kong & Macau next week. While I have the chance to hog some net, then I will post <img alt=":)" class="wp-smiley" src="http://s2.wp.com/wp-includes/images/smilies/icon_smile.gif?m=1234413205g" /> There are still lots of photos to edit, but heres just a little sneak peek of what will come up <img alt=":D" class="wp-smiley" src="http://s0.wp.com/wp-includes/images/smilies/icon_biggrin.gif?m=1234413205g" /> Below are just pictures and a little description. In depth review will come soon!<br />
Hope all of you out there are having an amazing time. Merry Christmas & Happy Nu’ Year! Lets hit 2011 with all we’ve got!<br />
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<a href="http://foodyphile.files.wordpress.com/2010/12/mg_2158a.jpg"><img alt="" class="aligncenter size-full wp-image-204" height="400" src="http://foodyphile.files.wordpress.com/2010/12/mg_2158a.jpg?w=600&h=400" title="_MG_2158a" width="600" /></a><br />
<a href="http://foodyphile.files.wordpress.com/2010/12/mg_2176a.jpg"><img alt="" class="aligncenter size-full wp-image-215" height="400" src="http://foodyphile.files.wordpress.com/2010/12/mg_2176a.jpg?w=600&h=400" title="_MG_2176a" width="600" /></a><br />
<a href="http://foodyphile.files.wordpress.com/2010/12/mg_2172a.jpg"><img alt="" class="aligncenter size-full wp-image-214" height="400" src="http://foodyphile.files.wordpress.com/2010/12/mg_2172a.jpg?w=600&h=400" title="_MG_2172a" width="600" /></a><br />
Ramen – Yokohama (Will get the name soon)<br />
<a href="http://foodyphile.files.wordpress.com/2010/12/mg_2102a.jpg"><img alt="" class="aligncenter size-full wp-image-206" height="400" src="http://foodyphile.files.wordpress.com/2010/12/mg_2102a.jpg?w=600&h=400" title="_MG_2102a" width="600" /></a><br />
<a href="http://foodyphile.files.wordpress.com/2010/12/mg_2111a.jpg"><img alt="" class="aligncenter size-full wp-image-207" height="400" src="http://foodyphile.files.wordpress.com/2010/12/mg_2111a.jpg?w=600&h=400" title="_MG_2111a" width="600" /></a><br />
<a href="http://foodyphile.files.wordpress.com/2010/12/mg_2123a.jpg"><img alt="" class="aligncenter size-full wp-image-209" height="899" src="http://foodyphile.files.wordpress.com/2010/12/mg_2123a.jpg?w=600&h=899" title="_MG_2123a" width="600" /></a><br />
<a href="http://foodyphile.files.wordpress.com/2010/12/mg_2116a.jpg"><img alt="" class="aligncenter size-full wp-image-208" height="899" src="http://foodyphile.files.wordpress.com/2010/12/mg_2116a.jpg?w=600&h=899" title="_MG_2116a" width="600" /></a><br />
Best Japanese Spaghetti House! – Shibuya<br />
<a href="http://foodyphile.files.wordpress.com/2010/12/mg_2185a.jpg"><img alt="" class="aligncenter size-full wp-image-217" height="600" src="http://foodyphile.files.wordpress.com/2010/12/mg_2185a.jpg?w=600&h=600" title="_MG_2185a" width="600" /></a><br />
<a href="http://foodyphile.files.wordpress.com/2010/12/mg_2180a.jpg"><img alt="" class="aligncenter size-full wp-image-216" height="600" src="http://foodyphile.files.wordpress.com/2010/12/mg_2180a.jpg?w=600&h=600" title="_MG_2180a" width="600" /></a><br />
Im in heaven. Mont Blancs!<br />
<a href="http://foodyphile.files.wordpress.com/2010/12/mg_2266a.jpg"><img alt="" class="aligncenter size-full wp-image-219" height="400" src="http://foodyphile.files.wordpress.com/2010/12/mg_2266a.jpg?w=600&h=400" title="_MG_2266a" width="600" /></a><br />
<a href="http://foodyphile.files.wordpress.com/2010/12/mg_2265a.jpg"><img alt="" class="aligncenter size-full wp-image-218" height="400" src="http://foodyphile.files.wordpress.com/2010/12/mg_2265a.jpg?w=600&h=400" title="_MG_2265a" width="600" /></a><br />
Dad’s Recommendation, damn he knows his food too!<br />
<a href="http://foodyphile.files.wordpress.com/2010/12/mg_2293a.jpg"><img alt="" class="aligncenter size-full wp-image-223" height="400" src="http://foodyphile.files.wordpress.com/2010/12/mg_2293a.jpg?w=600&h=400" title="_MG_2293a" width="600" /></a><br />
<a href="http://foodyphile.files.wordpress.com/2010/12/mg_2292a.jpg"><img alt="" class="aligncenter size-full wp-image-222" height="899" src="http://foodyphile.files.wordpress.com/2010/12/mg_2292a.jpg?w=600&h=899" title="_MG_2292a" width="600" /></a><br />
<a href="http://foodyphile.files.wordpress.com/2010/12/mg_2278a.jpg"><img alt="" class="aligncenter size-full wp-image-221" height="899" src="http://foodyphile.files.wordpress.com/2010/12/mg_2278a.jpg?w=600&h=899" title="_MG_2278a" width="600" /></a><br />
<a href="http://foodyphile.files.wordpress.com/2010/12/mg_2270a.jpg"><img alt="" class="aligncenter size-full wp-image-220" height="899" src="http://foodyphile.files.wordpress.com/2010/12/mg_2270a.jpg?w=600&h=899" title="_MG_2270a" width="600" /></a><br />
Everything and Anything about Green Tea, Everything&Anything!<br />
<a href="http://foodyphile.files.wordpress.com/2010/12/mg_2137a.jpg"><img alt="" class="aligncenter size-full wp-image-212" height="400" src="http://foodyphile.files.wordpress.com/2010/12/mg_2137a.jpg?w=600&h=400" title="_MG_2137a" width="600" /></a><br />
<a href="http://foodyphile.files.wordpress.com/2010/12/mg_2156a.jpg"><img alt="" class="aligncenter size-full wp-image-213" height="400" src="http://foodyphile.files.wordpress.com/2010/12/mg_2156a.jpg?w=600&h=400" title="_MG_2156a" width="600" /></a><br />
BRING THIS TO THE REST OF THE WORLD PLEASE?!<br />
<a href="http://foodyphile.files.wordpress.com/2010/12/mg_2125a.jpg"><img alt="" class="aligncenter size-full wp-image-210" height="899" src="http://foodyphile.files.wordpress.com/2010/12/mg_2125a.jpg?w=600&h=899" title="_MG_2125a" width="600" /></a><br />
<a href="http://foodyphile.files.wordpress.com/2010/12/mg_2131a.jpg"><img alt="" class="aligncenter size-full wp-image-211" height="400" src="http://foodyphile.files.wordpress.com/2010/12/mg_2131a.jpg?w=600&h=400" title="_MG_2131a" width="600" /></a><br />
Gyu Bei – Ropponggi<br />
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There will be alot more posts guys, in the meanwhile, enjoy the pics!foodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.com1tag:blogger.com,1999:blog-5001686346090231929.post-16518676931916925562010-11-28T01:00:00.000-08:002010-11-28T01:38:28.439-08:00Perth Again<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><style>
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</style> </div><div class="MsoNormal" style="font-family: inherit;"><span lang="EN-US" style="font-size: small;">What else can you do in Perth besides residing and relaxing while viewing the spectacular view provided in their most natural state. There is such a difference when you compare Sydney and Perth. Sydney is havoc and Perth is tranquil. But don’t let the cool & collected manner fool you. Perth has some of the best restaurants I have ever tried. Some people say that I’m biased towards Perth, but when I take them to my favorite restaurants, they always get the surprised factor. I’ve brought friends over from Sydney just for a quick holiday trip to Perth and all of them miss Perth’s food.</span></div><div class="MsoNormal" style="font-family: inherit;"><span lang="EN-US" style="font-size: small;">I think the food in Perth has gotten up high on the ladder of delicious foods, due to the fact that Perth is rich demographically and topographically. Weather plays an important role to fresh produce and especially towards their taste. </span></div><div class="MsoNormal" style="font-family: inherit;"><span lang="EN-US" style="font-size: small;"><b>Dim Sum - Golden Century, Perth </b></span></div><div class="MsoNormal" style="font-family: inherit;"><span lang="EN-US" style="font-size: small;">For this second part of the Perth’s post, I’ve decided to hit upon my favorite Chinese restaurant. Dim Sum in the morning, I don’t think you can go wrong with Dim Sum in the morning. There are so many varieties to tingle your taste buds, sweet, sour, salty are balanced perfectly. When you think your stomach is about to explode, then try ordering their Jellied Tofu with Ginger Sugar syrup. </span></div><div class="MsoNormal" style="font-family: inherit;"><span lang="EN-US" style="font-size: small;">A must order when you are having Dim Sum, Siu May – Fresh Prawn and Pork dimsim, Hagao – Fresh Prawns wrapped with soft, chewy flour skin, Ja Liong – Chinese fried Doughnut wrapped with think steamed rice flour and served with tasty sauce, Ham Sui Kok - Braised minced pork and mushroom encased in rice flour dough and deepfried, Lo Mai Gai – Sticky rice with pork, salted egg yolk and Chinese sausage, Pai Kuat – Braised Pork Spare ribs, Char Siu Pao – Steamed bun wit bbq pork fillings. </span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJ3N0-Uj7sqlGyLDu5jnarZxWLuvGAYINUsfvaFFs0c5GRS8MMV18zDJv6cgRS_s0wp93NkgTVKVWSsR7imi8ljRcP4Jvgn8S7SdHM7ZrEdddescszbJE2HhGU7m-x74wzLwzdNAmNMXh/s1600/_MG_1638a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJ3N0-Uj7sqlGyLDu5jnarZxWLuvGAYINUsfvaFFs0c5GRS8MMV18zDJv6cgRS_s0wp93NkgTVKVWSsR7imi8ljRcP4Jvgn8S7SdHM7ZrEdddescszbJE2HhGU7m-x74wzLwzdNAmNMXh/s640/_MG_1638a.jpg" width="426" /></a></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span lang="EN-US" style="font-size: small;">Fried Squid Tentacles! Lovely!</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBjl7ocPMRaliTomXSVaHFfJxRspnQojUZ7NHRjXo8QUKJPVzYXblz_knLDvMfZHdz1zbO8rjmZSPb3x5yQD__s-kByc1RRXD6w4k5biYW_0IHlZ1J_m3tXZOE7bLWXYM8jcr2pMMzBf7/s1600/_MG_1620a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBjl7ocPMRaliTomXSVaHFfJxRspnQojUZ7NHRjXo8QUKJPVzYXblz_knLDvMfZHdz1zbO8rjmZSPb3x5yQD__s-kByc1RRXD6w4k5biYW_0IHlZ1J_m3tXZOE7bLWXYM8jcr2pMMzBf7/s640/_MG_1620a.jpg" width="426" /></a></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span lang="EN-US" style="font-size: small;">Fresh steamed meatball.</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span lang="EN-US" style="font-size: small;"> </span></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5spCOuSugzqp0jI_Pq7ts5svYmqy_rwbLWtb5w1ImFtjZD1aiEX6atNjfXZeKZhH2ydbmfl1OmST3-07U85gnvUFZbQeLiPN2hS2qQ20S3A8eY5kQNzQ1Vx26UX9EisGxyU7mMP_vNKI9/s1600/_MG_1639a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5spCOuSugzqp0jI_Pq7ts5svYmqy_rwbLWtb5w1ImFtjZD1aiEX6atNjfXZeKZhH2ydbmfl1OmST3-07U85gnvUFZbQeLiPN2hS2qQ20S3A8eY5kQNzQ1Vx26UX9EisGxyU7mMP_vNKI9/s640/_MG_1639a.jpg" width="426" /></a></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span lang="EN-US" style="font-size: small;"> </span></div><div class="MsoNormal" style="font-family: inherit;"><span lang="EN-US" style="font-size: small;">Lo Mai Gai</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span lang="EN-US" style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQUHfCMPcGObFnujeiCxxc9IGQfT0jHx6T1hJXxrm1z2H9nrqv7GaHY-H9e5YmRika7pdk8PAY0S33XNM1Xk82tTAwEDdE4EQjRPREU22VpA_yNHZLdZiUIdOqP_QZl97X-Ad7BZEmgMl/s1600/_MG_1634a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQUHfCMPcGObFnujeiCxxc9IGQfT0jHx6T1hJXxrm1z2H9nrqv7GaHY-H9e5YmRika7pdk8PAY0S33XNM1Xk82tTAwEDdE4EQjRPREU22VpA_yNHZLdZiUIdOqP_QZl97X-Ad7BZEmgMl/s640/_MG_1634a.jpg" width="426" /></a></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span lang="EN-US" style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span lang="EN-US" style="font-size: small;">Pai Kuat.</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span lang="EN-US" style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3NRfyrq4opD5QlK5pVGRyk6z2EKOvee2WROEwOmOPwiq2BJAIDzI1UfI-HFQTCRgr59wxkVL6ujL3QIuLdmHhR-EYUtU2UxJ5Lm6jXhASXzTbbClqrx0feH_vRpKOE9UeJCLkcafzQ8p/s1600/_MG_1627a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3NRfyrq4opD5QlK5pVGRyk6z2EKOvee2WROEwOmOPwiq2BJAIDzI1UfI-HFQTCRgr59wxkVL6ujL3QIuLdmHhR-EYUtU2UxJ5Lm6jXhASXzTbbClqrx0feH_vRpKOE9UeJCLkcafzQ8p/s640/_MG_1627a.jpg" width="426" /></a></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span lang="EN-US" style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span lang="EN-US" style="font-size: small;">Siu May.</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><b><span lang="EN-US">Dinner - Hong Kong BBQ Restaurant, Perth.</span></b></span></div><div class="MsoNormal" style="font-family: inherit;"><span lang="EN-US" style="font-size: small;">Having Chinese for dinner can lead into a jaw dropping moment just even by looking at the menu size. There will be at least 50 different types of dishes and the server would come to the table ready to take your order, after only 5 minutes you have been seated. For dinner, we went to Hong Kong BBQ and started the night with Snow Crab cooked with salted egg yolk. </span></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2EEBUL91SEqiGJtxAdpZuYDPCzwmb7dw5sIPILkkaCzBhB_ECI-3Nw1bZ9d7te5m3lLtMJN_pu0E7lYkZmZfL-hTvOEurmq-tM15hxVkB657lEcuZ3z0PDuP2dy29XRXbhxQC_xl_x0V/s1600/_MG_1720a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq2EEBUL91SEqiGJtxAdpZuYDPCzwmb7dw5sIPILkkaCzBhB_ECI-3Nw1bZ9d7te5m3lLtMJN_pu0E7lYkZmZfL-hTvOEurmq-tM15hxVkB657lEcuZ3z0PDuP2dy29XRXbhxQC_xl_x0V/s640/_MG_1720a.jpg" width="426" /></a></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81EowDt69tDlQLwLaweG9o164lgzyzXbkNHy7x2NU7UjxpdkMeT0zFCZn3UpaWg9_Ip6bnQLHJDbkk3WTMXE6FF6MDJCjwlcELWLzfyZ-ppZYkhET-EUWjS_TkTDk1QEpJ7XEtxm34hHd/s1600/_MG_1721a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81EowDt69tDlQLwLaweG9o164lgzyzXbkNHy7x2NU7UjxpdkMeT0zFCZn3UpaWg9_Ip6bnQLHJDbkk3WTMXE6FF6MDJCjwlcELWLzfyZ-ppZYkhET-EUWjS_TkTDk1QEpJ7XEtxm34hHd/s640/_MG_1721a.jpg" width="640" /></a></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span lang="EN-US" style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span lang="EN-US" style="font-size: small;">This is my favourite style of cooking snow crab, it is crispy, salty and theres a slight hint of sweetness to it too. The batter has crumbled egg yolk in it and also, it has onions, celery and crumbled egg yolk all over the dish. Crab is perfectly cooked, sweetness of the meat shines right through. Cracks the shell open, and meat just glistens all the way. It is not everyday that we can afford snow crab, but once financial support is right behind you, make sure to try this beast of the sea out!</span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span lang="EN-US" style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRYYr6o6ORTKmAu-lD9T4zeTVKqrrYBAsGnSuf8ib6QQPBgENuQQ-j6ByKX5ZsAvI4PNiiSZuYlMO6sCW0L584LfnjAWACUIiWYVG-7qtJSpzkhGqnIuK0yNHBWxTVaRUQ-NYsYhl2meA/s1600/_MG_1751a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRYYr6o6ORTKmAu-lD9T4zeTVKqrrYBAsGnSuf8ib6QQPBgENuQQ-j6ByKX5ZsAvI4PNiiSZuYlMO6sCW0L584LfnjAWACUIiWYVG-7qtJSpzkhGqnIuK0yNHBWxTVaRUQ-NYsYhl2meA/s640/_MG_1751a.jpg" width="640" /></a></span></div><div class="MsoNormal" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span lang="EN-US" style="font-size: small;"><br />
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</span></div><div style="font-family: inherit;"><span style="font-size: small;">Scallops, steamed with xo sauce and vermicelli. Food is about balancing flavours and this dish exactly produces such magnificent flavour. The heat and saltynes are provided by the xo sauce and the vermicelli acts as the sauce holder. The sauce has this slight sweetness to it and all of these flavours compliments the delicate texture of the scallops.</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: inherit;"><span style="font-size: small;">Steamed Chicken, sounds simple, but, this dish is nothing but simple. You have to order it 24 hours prior eating it. The yellow coloured chicken might help you to jump to a conclusion that the chef had used colouring to achieve such colour, but, the yellow colour has been achieved by making extreme master stock using lots of dried scallops and reduced. This chicken dish probably one of the best thing I have ever tried in my life. It is so succulent, it is salty but it wont distract your palette. The aroma of ginger, dried scallops and herbs are projected very vividly in this dish. A must try if you ever have the chance!</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: inherit;"><span style="font-size: small;">Deep Fried Squid with Salt and Pepper, I got introduced to this dish a long time go by my dad and until now, we almost certainly will order this everytime we go out for a meal. Batter has to be perfect, it has to be crispy, but it also needs to cook quickly to allow the squid not to be overcooked. There is nothing worse than an overcooked squid. For me, a squid needs to be able to be eaten with such ease, it should never be tough and must always be fresh.</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: inherit;"><span style="font-size: small;"><i>Golden Century Restaurant</i></span></div><div style="font-family: inherit;"><span style="font-size: small;"><i>1/191 James Street<br />
Northbridge WA 6003<br />
(08) 9328 2388</i></span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"><i>Hong Kong BBQ Restaurant</i></span></div><div style="font-family: inherit;"><span style="font-size: small;"><i><span id="search" style="visibility: visible;">76 Francis Street<br />
Northbridge WA 6003<br />
(08) 9228 3968</span></i></span></div>foodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.com0tag:blogger.com,1999:blog-5001686346090231929.post-27635063306537122202010-11-23T08:08:00.000-08:002010-11-23T09:43:45.248-08:00Vans Cafe, Perth<div style="text-align: justify;">Yes, I am in Perth now for a quick gateway and the first thing I did was to visit my favorite cafe- Vans Cafe. This cafe has been opened for a fair bit of time and it surely hasn't lost its customers. I went in today and it was still packed as usual. Good food served with good service. Atmosphere is also nice, just people chilling and enjoying their amazing food.<br /></div><div style="text-align: justify;"><div style="text-align: justify;"><br />The menu changes according to the season, which I think, is a must to all restaurants. Its using the very best ingredients at its peak in terms of quality. At Vans, we ordered Handmade Chips with Aioli, Pink lamb wellington with minted pea puree and goat cheese mash and Harvey Fillet of beef served with Polenta chips.<br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkN1K33zSC3ncYC3rB2jzC43KxLOpYBevbZwGZwwDuQbISYkQQXvkOgRNBE1UAlYVL1X73Wt2UjugjBu7G8-kEdokUpjYaPnOGfpv15zQnGyAj8HXb8mpL07L3n_gSQxyC5yC5LpcjH1jH/s1600/_MG_1766a.jpg" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkN1K33zSC3ncYC3rB2jzC43KxLOpYBevbZwGZwwDuQbISYkQQXvkOgRNBE1UAlYVL1X73Wt2UjugjBu7G8-kEdokUpjYaPnOGfpv15zQnGyAj8HXb8mpL07L3n_gSQxyC5yC5LpcjH1jH/s640/_MG_1766a.jpg" border="0" height="640" width="426" /></a></div><br />Lamb Wellington, seared lamb wrapped in prosciutto and wrapped again with pastry. Pastry is perfect, lamb is moist even though it could be more on the pink side, goat cheese mash was amazing and minted pea puree cuts the richness very well. Overall, a very good dish. Bravo!<br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBArWE7VroqsUDGnSbSAxHmZx-dUBumvLbdEso6lTyfeo754xrVzX_SsCIQai2TKq1rpZl4OsdwRAhGLXidjTFMSFsxi9ITebZ9mzVqc_vjFRnx3o0MB-xvzfnh9mMVhUwn1bnogf7ZyAM/s1600/_MG_1790a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBArWE7VroqsUDGnSbSAxHmZx-dUBumvLbdEso6lTyfeo754xrVzX_SsCIQai2TKq1rpZl4OsdwRAhGLXidjTFMSFsxi9ITebZ9mzVqc_vjFRnx3o0MB-xvzfnh9mMVhUwn1bnogf7ZyAM/s640/_MG_1790a.jpg" border="0" height="426" width="640" /></a></div><br /><div style="text-align: justify;">Vans make some amazing handcut and handfried chips I must say. It is crispy and mash potato-like on the inside. A must try.<br /></div><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh54mAubF0eTH6BLpfh8xBUNXYFjVnEgNEZKegXvZatWu0sDhB5JlRnyk0j3WW8jXjxP7ueqPg1nARXB7QbJnT8IfMhGCmWanzWkKWa5Ln254bPmI37rXYeZGllmetVKSs4ls3dYowRdmRz/s1600/_MG_1777a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh54mAubF0eTH6BLpfh8xBUNXYFjVnEgNEZKegXvZatWu0sDhB5JlRnyk0j3WW8jXjxP7ueqPg1nARXB7QbJnT8IfMhGCmWanzWkKWa5Ln254bPmI37rXYeZGllmetVKSs4ls3dYowRdmRz/s640/_MG_1777a.jpg" border="0" height="426" width="640" /></a></div><br /><div style="text-align: justify;">Harvey Fillet of beef. Beef was cooked to perfection. We ordered Medium Rare, it came out pristine! Jus was tasty, but it could do with some more refinements. Polenta Chips was amazing. It melts, it crumbles and its so delicate!<br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijdXue2sgovZG73g0wvuoqrTQwOxS1D3Aj72XY706c7lOSEtYe8LzGxVrQVl-nmGYuwS2FdCeOJ7J5U6OIOZazkj_2XH6oWWP8SRvMdLcAAiQg8YWXpL5MOhQ5E4EtxsuyyJbYbe9Hu5-e/s1600/_MG_1820a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijdXue2sgovZG73g0wvuoqrTQwOxS1D3Aj72XY706c7lOSEtYe8LzGxVrQVl-nmGYuwS2FdCeOJ7J5U6OIOZazkj_2XH6oWWP8SRvMdLcAAiQg8YWXpL5MOhQ5E4EtxsuyyJbYbe9Hu5-e/s640/_MG_1820a.jpg" border="0" height="640" width="426" /></a></div><br /><div style="text-align: justify;">Afterwards, just across from Vans, theres also one of my favourite coffee shops. Cimbalino. Cimbalino originally started in the suburb of Dalkeith but now, they got a couple of shops opened across the city. My preference is the Cottesloe's shop. Latte made to perfection. Its creamy, slides down your throat and the house blend is lovely too. Sweetness is visible, aroma is well developed and the blend is very well balanced.<br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfZUJEjpGRNsCiUNE3IG7It0svui6lxNIhC0Aczh6QVnKZ8Z4m0_W1EqN0utlaTKZluLj-hxzwLnjgle5AVGxo51Ib_vvK4JVzVlhgwOFRwTG5x60wu-spQMnwi6LJgkDPnqNNXAmmEhr/s1600/_MG_1822a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfZUJEjpGRNsCiUNE3IG7It0svui6lxNIhC0Aczh6QVnKZ8Z4m0_W1EqN0utlaTKZluLj-hxzwLnjgle5AVGxo51Ib_vvK4JVzVlhgwOFRwTG5x60wu-spQMnwi6LJgkDPnqNNXAmmEhr/s640/_MG_1822a.jpg" border="0" height="640" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div>foodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.com0tag:blogger.com,1999:blog-5001686346090231929.post-27746937989426259942010-11-21T22:53:00.000-08:002010-11-22T22:50:13.805-08:00A Taste of Nostalgia (Singapore)<div style="text-align: justify;">Singapore is synonymous to a food haven. Ranging from quaint Kopitiam tucked away under a building to the World top 50 renown Iggy's restaurant. While those ubiquitous Western fast-food chain continues to infiltrate Singapore, I find myself craving for the authentic street food in this little red dot I have called home for almost 4 years. This short trip back to the island was like walking down a memory lane and more about tracing back my old favorites, rather than finding new ones. Enjoy!<br /></div><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-LTUP63daLMfqceC5pu2gN58ew0klSEZj8TKDpE01RTnXAECM2jXBxs6xcn0IeA6CMJRALLtHtp_QbclC6pwkhhx-JE6se41_bMK38zM9xioFofazdx1MIJou6dSsW5XRCdsIVoOxgEMI/s650/P1000458.JPG" /><br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiSTw8hnvtMYsw30gsbPI2FN5ZaPCLi2gEW-OR07YzyYc3Wny2okMEKZMYfyyjYUGxXzYabqckt60aRnIme1YBW3jbxhU_44Qc_XGVTtu_XZzZyGYRvkmRSRNOh_lDcUAGEx1JP6-_hGE3/s650/P1000463.JPG" /><br /><br /><div style="text-align: justify;">The almighty Yakun kaya toast Set A with iced coffee, my all time favorite. In between the crispy toasts is <span style="font-style: italic;">kaya</span> or coconut custard spread and slabs of butter. Mix those gooey egg yolk with a bit of soy sauce and eat it the Singaporean way- lather those scrumptious yolk on the toast and sink your teeth into heaven! Wait till you hit the thick slab of butter, it only gets better with the slight salty taste of butter amidst the sweet fragrant <span style="font-style: italic;">kaya</span>. I have tried various other toasts around Singapore, from Toast Box to Killiney Road coffee shop, but Yakun kaya is still the winner!<br /><br /><div style="text-align: justify;">I am also unabashedly addicted to its iced coffee or kopi peng - iced milk coffee (sweet). Coffee, condensed milk and ice never taste better!<br /></div><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFAmcX9S5APXqdIBj7mMJp534gD8XlAgmlXwinZ9AaicEuwaomFGRLrHj7dFAy6nwsCpiEcZfA-DaBan7spv9uQ4oI4i06et6Oy4_wO3WtRmzz1OnqMm1TtJYEsD30tYUtusWtRRV-nygE/s650/P1000564.JPG" /><br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAp75eFAzNUWHGXIXc6SPoKEomgXQfaeBYKYpCoqtktPmgMjfutnevMhqv4-FcK27O0BrIYkl_e2bLz7De3bpZ-hpLD2ATI2oZbFlCGCjFo2zTJKBgiC4OIrBzV3qt-bDB-NtAc-gAaEZ3/s650/P1000569.JPG" /><br /><br />A trip back to Singapore will not suffice without eating its national favorite food- chicken rice! My personal favorite has always been Wee Nam Kee Chicken Rice. Conveniently located at Thomson Road, Novena, this place serves the most succulent, plump and silky chicken. I like my chicken steamed, not roasted, simply to savor the juicy skin. The rice is fragrant and separated, just the way chicken rice should be. The chilli here is sans rival! It has the garlic kick needed to spice up the chicken to another new level, a perfect balance of spiciness and sweet. Scoop the rice, chicken, chilli, a tinge of ginger and drizzle it with sweet soya sauce. Now that's the perfect scoop for you!<br /><br />I have also tried the exorbitant version of chicken rice at a whopping $25 per plate in the new Marina Sands Bay and it does not even come close to Wee Nam Kee! As a testimony to how much I love this dish, I came back to this place thrice during such a short trip.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb236c3ieNumMqEi29Z0geXGGfGyu7mdu1HDonCJxPmp9iyA-rgncQq2xCSVg3Hve_Hx28J1Epx9JO495A87HbHghq-qnSoeWKLEZfDBjG45pgQ1HWJfvwoCDS1qhxMoaXHSlHS0IFbnYh/s650/P1000547.JPG" /><br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielElnCIAxMU4xWtra3obRvEGlfAvFX9Zwj44KkmcRSYnuii08NGBE5lpFhNqXwRZKRm-G7SltopP0xvndgxonkbGt0tyqUwkEUrW4BQkauhkZJReKIKVI4z28eY9dOQMZq3OU_uYEUSBk/s650/P1000549.JPG" /><br /><br />Just a few shops beside Wee Nam Kee is a famous Mee pok stall- Whitley Road Noodle. This has been one of my favorite local haunt for dry Mee pok! Upgrade your noodle to a $4 Mee pok and you get generous toppings of fish balls, sliced fish cakes, minced meat and <span style="font-style: italic;">tauge</span> (or bean sprouts). Consisting of chilli, oil, vinegar and soy sauce, the sauce is a testimony towards the cook's skill and experience. The lard (so bad for the waistline but heaven in your mouth!) also adds to the smooth texture of the noodles. The noodles here are springy with a good consistency, so well cooked that you'll be slurping the noodles with such vigor that heads turn and mouths drool!<br /><br /><div style="text-align: justify;"><span style="font-style: italic;">Sambal belachan </span>is a staple in Singapore dishes. This condiment is made from pounded chilli with toasted shrimp paste (belacan) in a stone mortar to which sugar and lime juice are added. You will see this chilli paste added almost anywhere to your dishes, especially noodle dishes like Mee pok.<br /></div><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwd7pUlk9qLvyZwuZxSbzyNK91TkdqNWy0bOXwfBnFY22JzkQUzldOFWtO6v-Jlujw7izftRc4Na8qrlgU-7ioNJ5AiPV9vJ65kAXpOubZ5BtSXbwem5JI9ww-GUS5BWJvoAh-5vLppZo6/s650/P1000699.JPG" /><br /><br />I am paying homage to another noodle place- Tiong Bahru Wanton Mee! This noodle is of a different texture than a meepok. Smaller in size, its a smoother version of egg noodles. This dish has <span style="font-style: italic;">char siew</span>, crispy wantons, <span style="font-style: italic;">ngoh hiang (</span>minced pork and prawn, rolled inside a beancurd skin and deep-fried) and of course, <span style="font-style: italic;">sambal belachan</span>.<br /><br />Never underestimate the sea of people queuing for food during lunch time. Singaporeans are willing to wait for good hawker food, regardless of the heat and jostling. Getting a table in hawker centres in Singapore is also near to impossible, requiring ample of patience and a bit of selfish die-hard mentality. The only way to ever get a table during lunch time is with a "Tissue-booking of tables" system- literally placing packets of tissues on the table to indicate that the tables are taken.<br /><br /><div style="text-align: left;">Have a look! <a href="http://singaporeseen.stomp.com.sg/stomp/sgseen/what_bugs_me/200300/tissue_booking_of_tables_i_ve_never_seen_such_behaviour_in_other.html">http://singaporeseen.stomp.com.sg/stomp/sgseen/what_bugs_me/200300/tissue_booking_of_tables_i_ve_never_seen_such_behaviour_in_other.html</a><br /></div><br />This trip is not complete without snacks! Squeeze in time to try all these:<br /><br />- Bon Chon chicken wings at Ion. The new rage from Korea! Finger-licking good.<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1TnrOwGwx6HglpV-mc8MI4wglqj3yxrsjCkeLjYp6lW1p31JWtlCoRzRcA3zvXOXSjPnYM2PVVrvPDXHuGe2bwJPdE8BCAk2e6ZxzTnEpBz11JCBl6yrfBqFuwmE0qgAIuZoAyMy7P2dv/s650/P1000426.JPG" /><br /><br /><div style="text-align: justify;">- Durian pancakes for the durian lovers at Takashimaya Food Hall. The pancake is crispy to a crepe texture with cold, creamy durian flesh wedged generously in it.<br /><br />- Beard Papa cream puff at Takashimaya Food Hall. Scrumptious cream puff coated with chocolate with vanilla bean filling. YUM!<br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimmFsz-KD1vHytQmMfEa1M933171xFudv40HBP37jzanX83gaS1yX3492C5fvU0IaZXaoEicHy87YUQ7fM7tr908A8LK82IxFsKt6ZUXDWp1s3o0aHkOhqmSYF4zhart1ca94eClXF_SPb/s650/P1000497.JPG" /><br /><br />- Japanese tako yaki balls with diced octopus filling. It is topped with okonomiyaki sauce, ponzu, mayo, green laver and fish flakes<br /></div><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbQuarfBcvDySy7t4qLuOiM0FPaiGbArpqY6p4POLLinRUWyaaLaPTLQSloRsTjkuJUCP_St9VGS5SW16E5sTjODhEm0V1_hmjFv9Ct3R2bvFHH3ZbcSTbwJgHaxxuvNKN47QWjoz_sFgb/s650/P1000469.JPG" /><br /><br /><div style="text-align: justify;">- Udders Icecream at 155 Thomson Road (besides United Square). Ice cream for adults with flavors so wild it blows your mind. I have tried their Connoisseur section inspired by alcoholic beverages. They have flavors like Rum Rum Raisin, Bailey’s & Bourbon, Lychee Martini and Orange Choc Bitters, not to mention the Asian-inspired flavors and my personal favorite, their Mao Shan Wang Durian ice cream!<br /><br />- The $1 ice cream vendor by the road side. Blocks of icecream sandwiched between wafers or bread, your choice!<br /></div></div>nomnomnomphilehttp://www.blogger.com/profile/05348207481333887368noreply@blogger.com2tag:blogger.com,1999:blog-5001686346090231929.post-81962968511339322212010-11-18T05:13:00.000-08:002010-11-18T05:13:25.579-08:00Min Sok Chon, Sydney<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAy66BPwPMpxquQlDCA6gvtkFUiccAJZPTk7I-8j47QYAhkuagkiEj7A10XYCx80DvAGvjO9Iou9dmgLRezOXuzfJaQUNWhfXeWDjsRxJydOGRcK2uHaczv24-mIfqBLgk4dywXL0LguIx/s1600/_MG_1022a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAy66BPwPMpxquQlDCA6gvtkFUiccAJZPTk7I-8j47QYAhkuagkiEj7A10XYCx80DvAGvjO9Iou9dmgLRezOXuzfJaQUNWhfXeWDjsRxJydOGRcK2uHaczv24-mIfqBLgk4dywXL0LguIx/s640/_MG_1022a.jpg" width="426" /></a></div><br />
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There are lots of places to go to eat Korean in Sydney. Many of my friends have suggested me to try Min Sok Chon. I went there tonight with a couple of mates just to have dinner and to try their food. When I eat Korean, I expect the meats to be well marinated, tender and juicy and the taste has to be there but not overpowering. A good test for a Korean restaurant is to try their basics and see how they turn the basics into something memorable. Basics for me ranges between Bulgogi, Galbi, Gamjatang, Pae Jun and Jap Chae.<br />
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I enjoy Korean food very much when it is spectacular. Lucky for us Sydney people, I have to say, I have tried many awesome Korean food especially at Strathfield area. It is a fair bit of a drive if you live in the City area, but trust me, its worth the drive. One of my favorite Korean restaurants has got to be Bassim in Strathfield. Order their So Galbi when you are there. Mind blowing.<br />
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Back to Min Sok Chon, so we ordered Bulgogi, Jap Chae, Braised Pork Belly and Korean crispy chicken wing. As always, when you are in a Korean restaurant, the first thing that comes on to the table would be their many condiments. Kimchee, stewed potatoes and cold sweet and sour beansprouts just to name the few. My first comments to these condiments are, its tasteless. I love the sweet, sour and salty beansprouts usually. But this time, it was just tasteless. It seems like they made it, so that the condiments are there. Made with no love and passion and it shines right through.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLThFqt6UDVfQ2B_uocDLiLM4Gz1RVV8ZkMzyYAOSgX3n_LB9wTXOt88Pez9dh0MPRUIj8nDQ8oq6PaWykvFhCoSY5xjPJrVjD-_FlvMm88bYBbDxi_Hr7mDeuOZ5PBrRf0us29FDltCsE/s1600/_MG_0982a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLThFqt6UDVfQ2B_uocDLiLM4Gz1RVV8ZkMzyYAOSgX3n_LB9wTXOt88Pez9dh0MPRUIj8nDQ8oq6PaWykvFhCoSY5xjPJrVjD-_FlvMm88bYBbDxi_Hr7mDeuOZ5PBrRf0us29FDltCsE/s640/_MG_0982a.jpg" width="426" /></a></div><br />
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The first dish that came was our Jap Chae. Jap Chae is a clear mung bean vermicelli, marinated with soy sauce, sugar and sesame oil and tossed with vegetable and a touch of thinly sliced meat. Jap Chae is supposed to be not too overpowering in flavors, but the balance has to be extremely perfect between salty and sweetness. The Jap Chae tonight, was very sweet. The flavors were too bold and they need to tone it down a bit.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavHQdJlV_AgEU4C1e5PX33slFVurG77XnsEy5DZf0pBP_XTVlyf8SjowcDbGB4WUwx3Hcs2d4m1-l1KsNhR6rdT-01bmM-8hE1dZ1HRtbKweyn3ytM95hCPXw3tKGNApnPqjU39cVHNpX/s1600/_MG_0993a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhavHQdJlV_AgEU4C1e5PX33slFVurG77XnsEy5DZf0pBP_XTVlyf8SjowcDbGB4WUwx3Hcs2d4m1-l1KsNhR6rdT-01bmM-8hE1dZ1HRtbKweyn3ytM95hCPXw3tKGNApnPqjU39cVHNpX/s640/_MG_0993a.jpg" width="426" /></a></div><br />
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Bulgogi was the second dish to come and Bulgogi is basically, thinly sliced beef that needs to be marinated with grated pear, soy sauce, garlic, salt, sugar and sesame oil and fried quickly with vegetables. The key to the perfect Bulgogi is that it has to be tender, especially with the thinly sliced meat, it is very easy to overcook it. But once again, the meat was from the wrong cut of beef and there was a lot of sinew.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkECOSRW-cIl_alyMWw4DgoSXGHB1f_aOGYL2fNC8YKPQ-F0n3mY4mOPFR-ndtEM9a1c_9Ketd35e01r4THvgY6xrwmf81L6ZsmVTsNgo0gtqJYEy0IAoJPQUkSRWaZjBOQXtTivr7UdB/s1600/_MG_1010a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkECOSRW-cIl_alyMWw4DgoSXGHB1f_aOGYL2fNC8YKPQ-F0n3mY4mOPFR-ndtEM9a1c_9Ketd35e01r4THvgY6xrwmf81L6ZsmVTsNgo0gtqJYEy0IAoJPQUkSRWaZjBOQXtTivr7UdB/s640/_MG_1010a.jpg" width="426" /></a></div><br />
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Third dish was the Braised Pork Belly. Braised with sugar, soy sauce and I tasted some cooking wine in it too. Pork belly is a cut of meat that needs either to be roasted or braised really slowly until the meat is very tender. The meat tonight was dry and tough. Only means one thing, that they didnt braise it long enough. The taste was substantial but if it had been able to melt in your mouth, then it would have been so much better.<br />
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Fourth dish, the battered chicken, deep fried and coated with a sticky sweet sauce. This was probably the highlight of the whole dinner. Chicken was succulent, sauce was reasonably tasty, but it seems that they were using frozen battered chicken wings. The batter was tough and it wasn't light at all. Its like chewing through a crispy dough. But other than that, it wasn't too bad.<br />
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In conclusion, I would not eat here again if I don't have to. But push comes to shove, when am craving for Korean food really badly, I think I'll visit this restaurant again.foodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.com0tag:blogger.com,1999:blog-5001686346090231929.post-9161332906302987322010-11-16T01:56:00.000-08:002010-11-16T01:56:25.964-08:00Saucijzen Broodjes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLULzoF5iun2CkRMVivwvfKqvI4lyxBz6QrHTzlYK-cYKDDYWWhP-QIcVkRraJiZ3DbVmdBteW88gyKo3BRiyaN_XIrV555yAgRqQfbMQb0Qb0cvjsV-k7fqJ4zLOogb21AEJ0AQwe0gd-/s1600/_MG_0936a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLULzoF5iun2CkRMVivwvfKqvI4lyxBz6QrHTzlYK-cYKDDYWWhP-QIcVkRraJiZ3DbVmdBteW88gyKo3BRiyaN_XIrV555yAgRqQfbMQb0Qb0cvjsV-k7fqJ4zLOogb21AEJ0AQwe0gd-/s640/_MG_0936a.jpg" width="640" /></a></div><br />
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Saucijzen Broodjes is Dutch for Sausage Rolls! My very first post in this blog was about sausage roll at Bourke St Bakery, Sydney. I'll mention it again now, I LOVE SAUSAGE ROLLS!<br />
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I have also been making sausage rolls ever since I could cook. Experimenting with different types of ingredients, even vegetarian sausage roll or even SPAM sausage roll (It wasn't that bad actually, just very very salty. I bet you SPAM could last for an entire nuclear war).<br />
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I've even tried to replicate Bourke's Pork and Fennel and it turned out quite similar actually. But today, I bought some Jamon Iberico ham. Jamon Iberico is cured ham that originates mostly from Spain area. The word Iberico is derived from the Iberian Pigs (Black feet pigs or Black pigs). In order for Jamon to be called Jamon Iberico, it has got to be at least 75% pure Iberian Pigs.<br />
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When I went to Spain, I went to their local market and bought some expensive Jamon Iberico, it costed me 50Euro for 100grams. That tasted absolutely amazing. It melts in your mouth. It shines. Its not too salty and most importantly, the taste. Its totally different to what we get in Australia. Even the most expensive Iberico in Australia, tastes totally different to what I ate in Spain.<br />
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My sausage roll today is made up of, Jamon Iberico, Pork Mince, Parmigiano, Nutmeg, Caramalized onions and carrots.<br />
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<i><b>Heres the Recipe</b></i><br />
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<i>300gr Pork Mince with Fat</i><br />
<i>100gr Jamon Iberico (roughly chopped)</i><br />
<i>1 Onion (finely diced)</i><br />
<i>1 Carrot (finely diced) </i><br />
<i>2 eggs</i><br />
<i>1 egg for egg wash </i><br />
<i>1/2tspn finely grated nutmeg </i><br />
<i>1 1/2 cup of fresh breadcrumbs</i><br />
<i>1/2 cup of freshly grated Parmigiano (Parmesan)</i><br />
<i>2tbsp Extra Virgin Olive Oil</i><br />
<i>Frozen Puff Pastry (Preferably Careme brand)</i><br />
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<i><b>Directions</b></i><br />
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<i>Saute the Roughly Chopped Jamon with a little bit of Olive oil until crispy and take it out and put it into a mixing bowl.</i><br />
<i>Sweat your finely diced Carrots and Onions with no colours. Add a touch of salt & pepper and sugar and let it caramelize. Once everything is cooked, put it into the same mixing bowl as above. Let these ingredients rest and cool down.</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9attlwbjcyY3sljt-Jbvb6gFhrhe-nqfDlVRhxXZ6Am-VewV_mYYrKSWspqCyqY1UIkJEOquQg7SDucqJ7hV_M7MZgPa6_vs28NbZgLjwfJP7qRqW7lVhesqidktlGtKoluyT_z1VHOw8/s1600/_MG_0926a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9attlwbjcyY3sljt-Jbvb6gFhrhe-nqfDlVRhxXZ6Am-VewV_mYYrKSWspqCyqY1UIkJEOquQg7SDucqJ7hV_M7MZgPa6_vs28NbZgLjwfJP7qRqW7lVhesqidktlGtKoluyT_z1VHOw8/s640/_MG_0926a.jpg" width="426" /></a></div><br />
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<i>Once cooled, put in the rest of your ingredients, pork mince, grated nutmeg, eggs, breadcrumbs, parmigiano, olive oil, salt & pepper and mix thoroughly. Once mixed, take out your puff pastry from the freezer and thaw it. Let the filling mixture sit while waiting for your puff pastry to thaw.</i><br />
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<i>Once thawed, you can do any shapes and sizes you want. Cut the puff pastry into your desired shapes and fill it with the fillings. </i><br />
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<i>Once you have done your sausage rolls, brush the sausage roll with the egg wash prior putting it into the oven. </i><br />
<i>180'c for 30 minutes or until golden brown.</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlR70Wh5B_HrY1mYmGeBhVsxiXHVLVnn1JTVm2ZGNlPmEGcT2M0ebUyAbeJ3L5ja38HOL0KrrIOHvvMxjwDU1TCRgdBoHTbrsDINwx8Z79LVutZV9T9cPxONwXIytyImsxwz9vcjljqN1/s1600/_MG_0930a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlR70Wh5B_HrY1mYmGeBhVsxiXHVLVnn1JTVm2ZGNlPmEGcT2M0ebUyAbeJ3L5ja38HOL0KrrIOHvvMxjwDU1TCRgdBoHTbrsDINwx8Z79LVutZV9T9cPxONwXIytyImsxwz9vcjljqN1/s640/_MG_0930a.jpg" width="426" /></a></div><i> </i><br />
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<i><b>Plating up</b></i><br />
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<i>Sauce on the side and enjoy it!</i><br />
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</i>foodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.com0tag:blogger.com,1999:blog-5001686346090231929.post-92199901118080910942010-11-15T04:39:00.000-08:002010-11-15T04:39:21.882-08:00Azuma's Mont Blanc<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnAHS7LlEJ3aZeGdvFyKCXoOqbtMz3oQu6OZkKmzSlJ2oJJWVqTPiZq-_1-UECB4fBkeknf0toy0bS-3HfBXqnPjPVYC0IehegFZ97vvtnhQ_1DplabWNZwB8CDOP944Np_jXRv27pt2I/s1600/_MG_0842a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnAHS7LlEJ3aZeGdvFyKCXoOqbtMz3oQu6OZkKmzSlJ2oJJWVqTPiZq-_1-UECB4fBkeknf0toy0bS-3HfBXqnPjPVYC0IehegFZ97vvtnhQ_1DplabWNZwB8CDOP944Np_jXRv27pt2I/s640/_MG_0842a.jpg" width="426" /></a></div><br />
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I'm definitely not a cake person. But if I was given a Mont Blanc cake, I would hug the person, literally. I love this cake. I tried it in Japan a couple of years ago and I fell in love with it straight away. The cake is very simple, its chestnut puree, cream, it can either have a sponge cake base or short crust pastry base.<br />
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Personally, I prefer the sponge cake base, because it just has that smoothness in it and I think it goes very well with the rest of the ingredients. It is very hard to source this delicacy in Australia. There are chestnut cakes available at many cake shops, but its nowhere near what I had tasted in Japan.<br />
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The guys at Azuma Bakery, Sydney just raised the game in making cakes. I have got to say, the Mont Blanc is near perfect. The use of shortcrust pastry, at a glance, looks very dense and dry, that it wont crumble in your mouth, but, they do! There is a simple filling of whipped cream in the middle the chestnut swirls on the top and peeled whole cooked chestnut on the very top.<br />
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For you guys who have no tried this cake before, you should. The taste is amazing. Its not too sweet and its not too heavy too on your palette.foodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.com0tag:blogger.com,1999:blog-5001686346090231929.post-62040844375971798212010-11-12T15:53:00.000-08:002010-11-12T16:51:57.257-08:00Cafe Sopra, Waterloo<div style="text-align: justify;">What makes a combination of an old warehouse chock-a-block full of fresh ingredients and a light-filled cafe above it? That is Cafe Sopra at Waterloo, the original cafe has been so successful that it has opened 2 other branches at Potts Point and Walsh Bay. The Italian Fratelli Fresh vegetable and fruits store below also stocks some of the quirkiest tasting jams, seasonal fruits, Italian dry pasta, sardines and olives. They also have some of the juiciest, biggest oranges and tomatoes I have ever seen.<br /></div><br /><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHJAKMRFEUPtOf3T56vtjAlHwh_3t2JqMsBl08JaMbwXTI6xGRs_38HzFUxy5C-28fdoBFS06x5206LkMKg5fVb5fCECxbJ6OHEfexzzvBsW8iR_KY_uop1tbeRIPuABU-YBzOEmA9gY4F/s650/P1000257.JPG" /><br /></div><br /><div style="text-align: justify;">The decor of the cafe is simple, high ceilings with whirring fans and wooden timber beams spanning across the room. The rustic feel is complete with a tall blackboard menu scribbled and scrawled with white chalk. The menu by chef Andy Bunn also changes according to what is fresh in store. Why cant we have more of this kind of cafes in Sydney!<br /></div><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Bh3M0u5j6ssGLhCf9gBMnvc2Hqn3loAx_6YRCaurppHBdU2lJy_mhMe-yInSU40fhY2SOQgs7Vg1Z_MZ0iBOGrb9qqWYZSPy3zme9YWl8hmcWQ-PFw9W9HEe8YwrlUYF9NZjkVVWDZBs/s650/P1000265.JPG" /><br /><br /><div style="text-align: justify;">First up was good old battered dory with aioli. Unfortunately, the batter was soggy and there were pieces of the dory that were not adequately covered with batter. I could not think of anything worse than fish and chips with not enough golden batter. Other than that, the dory was juicy and fresh.<br /></div><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjag6jRaEkCGvG_FxU0U6NN1QMx1ToY1hUDw9OEZimdr8T2TjcMkEs5FYbeNSi5fqKF_WmhY-tWCqONmTehhqFpduVUDWXAadq_kjUeePZndg3C9FYo0vbim-SGx11I7eDTYJP4cB9PFhz5/s650/P1000271.JPG" /><br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQpDBKkfH4vo2R6nw7KNwPIZhaEwGLphPUs4AYXeUMe7abv4bo1Wu_Tjvcy4uiV5v8AncVIKiUhZZUlo_BDsSUd8mL12VGwmwjRsKYtLmusZDZazMT8of9vqqydTwNBTfIrCewftIIj-UE/s650/P1000273.JPG" /><br /><br /><div style="text-align: justify;">I decided to go with this dish, creamy smoked trout fishcake with soft-boiled eggs and caper mayo. The creamy smoked trout was encased in a perfectly fried crispy shell. The caper mayo adds an Italian touch to this beautiful dish, complementing and injecting a slightly tart touch to the smoked trout.<br /></div><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3bWHjNefl-8rSA2oydAd5Ne4pA8KmUdY8Lcvmtl4_jE-WAFJj6rAKVs0CcZ7A4Q-6qHnOktpue-4A9exh_hjzDpEmzh0jVl5ELzDaTQRoZZngigXs92hQvblcDNVdaiM98b0UPfDzssG/s650/P1000291.JPG" /><br /><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCevT6T0GZ9rdeH4r7uZwOscTkS0I2nLq38r3DSNkRWvaQkZmBXy5fjkMHvIX7FZBRlmRvgF0C39vF3XqVc0zGITV0D4ALuFV4ZUP2ocMKAKBsSoeN8n-eFv7QvWBP0i8-aKNj4hBYiEQK/s650/P1000292.JPG" /><br /><br /><div style="text-align: justify;">The Bannofie pie was a definite show stealer, fresh light cream, bananas, dulce de leche on a crusty base. Sinking your fork into it, the entire layer crumbled away easily. The combination was a winner and I have to say the base was <span style="font-style: italic;">ahhhh-mazing</span>. I could not stop scraping the plate for leftover crumbs. This Bannofie pie is inarguably one of the best I've had in Sydney!<br /><br />Oh, and this Italian joint has won One Chef Hat in 2009 and 2011, not bad at all ;) I will definitely come here just to cure my sweet tooth craving. I might just have dreams about that pie for all you know!<br /></div>nomnomnomphilehttp://www.blogger.com/profile/05348207481333887368noreply@blogger.com2tag:blogger.com,1999:blog-5001686346090231929.post-85512249283827445822010-11-10T04:29:00.000-08:002010-11-12T16:48:45.420-08:00Literally "Bubble Tea"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeZSnZeoZA7SCxU6gpEo_seTKSco23RC5oNMtWyTBOa__lG0uneTH4arFxinMiZ5bzIpWU3cfTosbSMtC2pm6IeDdqpOKGLhaA4ijFxJnYhB1azMGb6LsZw31teQRdnsMeuMVGYFuHsDAE/s1600/_MG_0752a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeZSnZeoZA7SCxU6gpEo_seTKSco23RC5oNMtWyTBOa__lG0uneTH4arFxinMiZ5bzIpWU3cfTosbSMtC2pm6IeDdqpOKGLhaA4ijFxJnYhB1azMGb6LsZw31teQRdnsMeuMVGYFuHsDAE/s640/_MG_0752a.jpg" border="0" height="640" width="426" /></a></div><br /><br /><div style="text-align: justify;">Imagine if you could have the texture of a caviar, that burst in your mouth feeling, but instead of the taste of proper caviar, it would be apple & vanilla, lemon, orange or anything that you want?<br /><br />Ferran Adria, Chef of El Bulli discovered this method of suspending any liquid by its self. He started with Pea Ravioli with no pasta skin. It was just floating and it has this very thin skin that would hold its content but once you put it into your mouth, it would just burst out.<br /><br />This is my first attempt on making a dish using two agents : calcium chloride and sodium alginate.<br /><br />Its seriously fun and give it a shot guys! You can get these two agents from Essential Ingredients or order it online.<br /><br /><b>Recipe</b><br /><br /><em>For the tea mixture:</em><br /><em>3 tsp Loose Tea (Your Preference)</em><br /><em>325 grams water</em><br /><em>5 tbsp Sugar</em><br /><em>3 grams <strong>food grade</strong> sodium alginate (approx. 1 tsp)</em><br /><br /><em>For the bath:</em><br /><em>1500 grams cold water</em><br /><em>10 grams <strong>food grade</strong> calcium chloride (approx. 2 tsp)</em><br /><br /><b><em>Directions</em></b><br /><br /><b><em>Tea Mixture</em></b><br /><em>Bring the water to a boil in a pot and put in your sodium alginate slowly to prevent clumps. Your water should thicken considerably. If there are lumps, run it through a fine sift without pushing it with a spoon. Let gravity do it.</em><br /><em> </em><em></em><br /><em></em><br /><em>Make a very strong cup of tea and add the sugar and stir until it has fully dissolved. Run it through a sift to get the loose leaf out of the concentrated liquid tea.</em><br /><br /><em>Pour the tea into the sodium alginate mixture and stir slowly until it has fully been infused. </em><em>Let this cool until room temperature has been reached. </em><br /><em></em><br /><em></em><br /><b><em>Water Bath</em></b><br /><em>Use a container that is quite shallow. Preferably 23cm x 23cm x 5cm and pour the water in and also your calcium chloride and stir until it has fully dissolved. Store in the fridge for about an hour. </em><br /><em></em><br /><em>To make the caviar, I would put the tea sodium alginate mixture into a squirt bottle, and slowly drip the content to the water bath. Then the magic would start to happen. Scoop the caviar using a small fine sift and run it under cold water before serving.</em><br /><em></em><br /><em></em></div><em></em>foodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.com0tag:blogger.com,1999:blog-5001686346090231929.post-67978799016287520132010-11-09T05:49:00.000-08:002010-11-09T19:48:33.740-08:00Beef Teriyaki - Tribute to Sun Katsura<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXsNdUWf0NqAc8jGuK8PfDlPIwLOZbMdDHiQl3QNryOg7hpZhbzFX0okrr8nnMzsqmcZBSKN-7mjnvR6NcoJuYHgEt3-r3RdCVO0nio2JbBfWUr-SN-iTpus_lnb-qGV7plz3ohvdlXn35/s1600/_MG_0410a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXsNdUWf0NqAc8jGuK8PfDlPIwLOZbMdDHiQl3QNryOg7hpZhbzFX0okrr8nnMzsqmcZBSKN-7mjnvR6NcoJuYHgEt3-r3RdCVO0nio2JbBfWUr-SN-iTpus_lnb-qGV7plz3ohvdlXn35/s640/_MG_0410a.jpg" border="0" height="640" width="426" /></a></div><br /><br /><div style="text-align: justify;">Any of you guys from Perth? Back then, when my friends and I were craving for Beef Teriyaki, the only place that we would hit was a small Japanese Restaurant in Claremont called Sun Katsura. There are limited seats available, less than 10 and if you insist on sitting down, you would be waiting for some time.<br /><br />The beef is cooked simply with salt and pepper, cut into bite-size pieces. The sauce drenches the beef, emulsifying with the juice oozing out of the beef ! The sauce has this well-balanced salty and sweetness to it and nutty flavor given from the garlic butter. The whole dish is served with a big bowl of rice accompanied with a plastic spoon to scoop this amazing sauce.<br /><br />I was craving for Sun Katsura during my last visit to Perth about 6 months ago and I was literally devastated to find the restaurant has closed down. Since then, I am determined to recreate the sauce with the right balance.<br /><br />Good news is I think I've come close to recreating Sun Katsura's Beef Teriyaki<br /><br />So, here's the recipe guys!<br /></div><br /><i><b>Ingredients</b></i><br /><br /><i>Scotch Fillet Beef</i><br /><i>2 Cloves of Garlic (Sliced)</i><br /><i>2 tbsp Butter</i><br /><i>3 tbsp Shoda Shoyu (Less Salt Soy Sauce)</i><br /><i>1 tsp Cooking Sake</i><br /><i>2 tbsp Mirin</i><br /><i>3 tbsp Sugar</i><br /><i><br /></i><br /><i><b>Directions</b></i><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6j94nRuV2CAX-Zj0NJ4sk62ji-OF7EgpxJNFrmj7k2yAH2NS1HchL1rjiXnFq1lEWSlrjZU-Z9dOSZW0UBXC0ymf_PQgWBphVhKOP1zG-vzMyd4V0cuOb3hgtnzLZYOzZhfK2Na1OwVL/s1600/_MG_0393a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6j94nRuV2CAX-Zj0NJ4sk62ji-OF7EgpxJNFrmj7k2yAH2NS1HchL1rjiXnFq1lEWSlrjZU-Z9dOSZW0UBXC0ymf_PQgWBphVhKOP1zG-vzMyd4V0cuOb3hgtnzLZYOzZhfK2Na1OwVL/s640/_MG_0393a.jpg" border="0" height="640" width="640" /></a></div><br /><br /><div style="text-align: justify;"><i>Heat your pan, ready to sear the beef.</i><br /><i>Season your beef only using salt and cracked black pepper. Add olive oil to the pan and sear your beef to your liking. I usually do medium rare. </i><br /><i>Once cooked, rest before cutting.</i><br /><i>Don't wash this pan, because it will be used for making the sauce </i><br /><br /><br /><i><b>Sauce</b></i><br /><br /><i>Put your butter and sliced garlic and fry it slowly. Let it brown slowly without it burning the butter. </i><br /><i>Use the same pan as you cooked your beef and put the Shoda Shoyu, Mirin, Sake and Sugar. Make sure the sugar has dissolved completely and taste constantly. The taste is supposed to be a balance between salty and sweet. I prefer mine to be slightly sweet.</i><br /><br /><br /><i><b>Plating up</b></i><br /><br /><i>Slice your beef into bite size and put it into a semi-bowl type plate so it can hold the sauce. Once beef is set on your plate, put the Shoda Shoyu sauce first, then the garlic butter on top. Serve with steaming hot bowl of rice and you are set!</i></div>foodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.com0tag:blogger.com,1999:blog-5001686346090231929.post-38094886718974993502010-11-08T02:10:00.000-08:002010-11-09T19:54:02.026-08:00Marinara<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BIYSXF-4UDbUGr9CPaDetR3_SccGZS9qWEaMIw62tgPmjJKNGQYuWpfnd0vR4IExjYsgpjZBzSt9tNwkY-zKteaOtm7B9meJVL5KkoyOAZcYZ6mMGqoODs7k95d1YTRTfEb70p-oF8bP/s1600/_MG_0264a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0BIYSXF-4UDbUGr9CPaDetR3_SccGZS9qWEaMIw62tgPmjJKNGQYuWpfnd0vR4IExjYsgpjZBzSt9tNwkY-zKteaOtm7B9meJVL5KkoyOAZcYZ6mMGqoODs7k95d1YTRTfEb70p-oF8bP/s640/_MG_0264a.jpg" border="0" height="640" width="502" /></a></div><br /><br /><div style="text-align: justify;">A marina can either be horrible or really spectacular. My preference for a marinara is that its not drenched with the tomato sauce so as to be able to taste the fresh seafood, parsley and olive oil.<br /><br />Some people proclaim that fresh pasta triumphs over supermarket mass-produced dry pasta. However nowadays, even Barilla will give you a reasonable pasta. The only difference that I can taste from Barilla and other high end brands for dried pastas is that, the more expensive ones have textures, created by running the fresh dough through a plastic dye instead of the copper dye. When I said texture, I meant, that it has a rough skin to the pastas. This will allow the pasta to hold the sauce better than the smooth ones.<br /><br />For today's marinara, I have decided to make my own fresh pasta using a very simple recipe.<br /></div><br /><i><b>Fresh Pasta Recipe</b></i><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQWDR6XLGXqqaNQwdZem5jDucremXzFZYOkRNrujw0MgPuiLu1Z0axnMzqmjLDSU-l-vB7PaR8bPlYQMpC9ArpUFU5h8jz9dgVcaTNYvQPCmUda18NJp6xICSxowgmD0zbP2K5lMTlRjM/s1600/_MG_0238a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtQWDR6XLGXqqaNQwdZem5jDucremXzFZYOkRNrujw0MgPuiLu1Z0axnMzqmjLDSU-l-vB7PaR8bPlYQMpC9ArpUFU5h8jz9dgVcaTNYvQPCmUda18NJp6xICSxowgmD0zbP2K5lMTlRjM/s640/_MG_0238a.jpg" border="0" height="426" width="640" /></a></div><br /><br /><div style="text-align: justify;"><i>For every 100gr of flour= use one whole egg (2 for a more golden color) </i><br /><i>A dash of olive oil and salt.</i><br /><i>Mix this whole recipe and knead it until its smooth.<br />Cling wrap it very tightly with no air bubbles.<br />Let it sit in the fridge for about an hour.</i><br /><br /><br /><i>Once it has been rested, you can flatten the dough using a pasta machine or do it by hand. From this point onwards, it all depends on your preferences. You can make it any shape you want it to be but just remember, the thickness of the pasta has got to be around 1-2mm thick. Remember to dust everything and every time you do anything to the dough with flour. Once cut, dust heavily with flour, this will prevent your pasta from sticking. If you are making this a day or two ahead, then you need to air dry it. Hang it loosely in your clothes drying rack :)</i><br /></div><i><br /></i><br /><i><b>Marinara Recipe (Serves 2)</b></i><br /><i><br /></i><br /><i>4 Fresh Prawns, Skin on.</i><br /><i>10 Mussels </i><br /><i>100gr Fresh squid/calamari</i><br /><i>2 Cloves of Garlic, Diced</i><br /><i>8 tbsp Extra Virgin Olive Oil</i><br /><i>5 tbsp of Canned Diced Tomatoes</i><br /><i>1 Fresh Tomato, Skin and Seed off.</i><br /><i>Fresh Basil</i><br /><i>Fresh Parsley</i><br /><i>Fresh Lemon</i><br /><i>Chilli Flakes (Optional)</i><br /><i><br /></i><br /><i><b>Directions</b></i><br /><br /><div style="text-align: justify;"><i>A pot of boiling salted water for your pasta. If you are using dried pasta, then give your self around 7 minutes and for fresh pasta, it takes around 3 minutes. Timing is crucial, so, when your pasta is done, your sauce needs to be ready too.</i><br /><br /><i>Heat extra virgin olive oil, and put in fresh tomatoes, chilli flakes (optional) sliced garlic wait until garlic is slightly golden. Put in your canned diced tomatoes and basil, mussels and let it simmer for around 1-2 minutes under medium heat, lid on to allow steam to cook the mussel. Once mussels are cooked (the shells are opened), put in your prawns and cook it for around one minute on each side. </i><br /><i>By this time, your pasta should be just about ready. Before putting your pasta into the sauce, put in your squid/calamari and cook it for about 40 seconds. Then, put in your pasta. If the whole dish looks too dry, then put a tablespoon of the salted water from the pot. </i><br /><br /><i>Salt and Pepper to taste and a squeeze of lemon and chopped parsley to finish it all off. </i><br /><br /><i><b>Plating Up</b></i><br /><br /><i>Be rustic! Nice big bowls and just dunk everything in!<br /><br />A drizzle of Olive Oil will be awesome too!</i></div>foodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.com0tag:blogger.com,1999:blog-5001686346090231929.post-1481597409303641082010-11-06T06:02:00.000-07:002010-11-09T19:16:35.573-08:00Breakfast at Kazbah<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDx9qO7puSh5jN18adCAuKrC7EpcNYF-AWn8Us_RiyZnw5Wvf7odnaUgnenHyF3EbdbT_ArNJyA2nWuBfrkn6ma1SifXirx3tG_bvLuaO1LW7mEQDWmX6hNCbTdO_SZz1yLwrBUSjIb7WS/s1600/_MG_0126a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDx9qO7puSh5jN18adCAuKrC7EpcNYF-AWn8Us_RiyZnw5Wvf7odnaUgnenHyF3EbdbT_ArNJyA2nWuBfrkn6ma1SifXirx3tG_bvLuaO1LW7mEQDWmX6hNCbTdO_SZz1yLwrBUSjIb7WS/s640/_MG_0126a.jpg" border="0" height="640" width="426" /></a></div><br /><div style="text-align: justify;">I've never been a breakfast type person, I know its terrible. But, sometimes, I crave for just a relaxing morning, good coffee, good food and good friends. Just gather around and just chat what has been happening in their lives. This sounds as if I'm living in a movie eh?<br /><br />But, it is quite rare to find a restaurant that serves breakfast other than the usual menu list. Yes, Eggs Benedict and Big Breakfast will always be nice, but, I got recommended to go to this Moroccan Restaurant, Kazbah, located in Balmain, Sydney. My mind kept on wondering what sort of food do the Moroccans eat for breakfast? I did some research last night, and it didn't sound bad at all and very interesting combination of flavors. At first, I was expecting it to be the usual but, its nothing but usual when I got there this morning. There were actually people lining up to eat in this restaurant and lets cut to the chase, if this restaurant was like any other restaurant serving the norm typed breakfast, then I don't see why people would line up. There has got to be something special about this restaurant.<br /><br />So, my friend and I walked in, and directly, the waiter served us very well. Since the restaurant was packed, he asked us, whether if we don't mind sharing a table, which we perfectly understood. So, we said yes, we don't mind. Once we sat down, he came back again and told us, he would leave one seat gap in between customers for the shared table. I thought, why don't all restaurants do this? Instead of packing people like sardines in a tin can into a shared table.<br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQ06S373XvRLD5UAqTLxCAC49d8PhGjiR10z5HHEzVPP5dHPnNmZcCCToyA_rxVaHBZLPlVbxHtRbc_pR5JE24DhSgjVd2uE_aH8q75GrE08r0LAZs6ZbE8vaWwoPGPaJy004bMzuKM9Q/s1600/_MG_0102-2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQ06S373XvRLD5UAqTLxCAC49d8PhGjiR10z5HHEzVPP5dHPnNmZcCCToyA_rxVaHBZLPlVbxHtRbc_pR5JE24DhSgjVd2uE_aH8q75GrE08r0LAZs6ZbE8vaWwoPGPaJy004bMzuKM9Q/s640/_MG_0102-2a.jpg" border="0" height="640" width="426" /></a></div><br /><br /><div style="text-align: justify;">We ordered the Lamb Tagine - Minced lamb, caramalized onions, roasted tomatoes, egg, spinach and capsicums. For the second dish, we tried the Bisteeya, its a filo pastry dish with prawn, capsicum and feta cheese.<br /><br />Both dish came at the same time but, we dug in to the Tagine straight away because the aroma coming out from that dish was just mind blowing. There are herbs, spices and everything you could imagine coming from a kitchen in Morocco. Just that distinct smell of Cinnamon, Cumin, Sweet Paprika and many others. Complex, but well made for each other. A serve of grilled Turkish Bread and Pita and a wedge of lemon was standing by on the side of the Tagine. I dipped the bread into the Tagine and flavors were just phenomenal. Its nothing but tasteless but also, its not overpowering which is very important in all dishes. Next, would be trying out the lamb mince and the runny egg yolks and the spinach. The lamb mince was very moist, very well seasoned and it was absolutely delicious.<br /><br />We tried the Bisteeya and I expected the prawns would be tough because the dish had to undergo the extreme temperature of an oven. But, once again, I was proven wrong, the prawn was succulent, the feta cheese gave this salty and crumbly texture to the dish. The flavors are there, but for me, it lacks a bit of a punch. It was very subtle compared to the Tagine. But, seasoning was perfect and ingredients were excellent. I think, this dish needs a little bit more salt and pepper and also, chilly flakes to give it the heat kick. A dash of lemon would lift this dish up. The most surprising thing about this dish, is how light it is. It looks like as if it would be as hard as a brick, just from the outer appearance but, when the knife goes in to cut it, you know, this is actually a very light dish. Pastry was magnificent, a hint of sesame seeds on the top to give it the extra crunch texture was perfect.<br /></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NHuwyAvpxJaztXEWO8yVQpDiEQxYKGhFWiDgfhD97fKumTKE3hC_lQ1JAdHpPhSLnIDCT84mPM9V6tybp-G7dGBDun76gARTqjyJf-dSANPsr9ch_EE0YuWxhQDZcGSTLNwCw3x7pCc9/s1600/_MG_0152a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NHuwyAvpxJaztXEWO8yVQpDiEQxYKGhFWiDgfhD97fKumTKE3hC_lQ1JAdHpPhSLnIDCT84mPM9V6tybp-G7dGBDun76gARTqjyJf-dSANPsr9ch_EE0YuWxhQDZcGSTLNwCw3x7pCc9/s640/_MG_0152a.jpg" border="0" height="640" width="425" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkA3oHStSTvci3WMABofkIvRUPMX6_7LP1sLcMPdvHolRuJn2V4ihow3QUTiI5QzIgdPEO45IXkpWUtprTZX6fHJuOCairmdSvBh7_OwEyCQ6jqJcszNhCwcG0LNIm2LiEyh8nZlffdFv/s1600/_MG_0155a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJkA3oHStSTvci3WMABofkIvRUPMX6_7LP1sLcMPdvHolRuJn2V4ihow3QUTiI5QzIgdPEO45IXkpWUtprTZX6fHJuOCairmdSvBh7_OwEyCQ6jqJcszNhCwcG0LNIm2LiEyh8nZlffdFv/s640/_MG_0155a.jpg" border="0" height="426" width="640" /></a></div><br /><br /><div style="text-align: justify;">I would recommend Kazbah to everyone especially to those people who have always been eating the usual breakfast. This restaurant will surprise your taste buds in the best possible way. I still want to try their lunch and dinner menu.<br /><br />Good job Kazbah!</div>foodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.com0tag:blogger.com,1999:blog-5001686346090231929.post-27606039129133755682010-11-04T03:42:00.000-07:002010-11-04T05:28:52.645-07:00Squid Ink Linguine with Broccoli Cream Sauce and Egg<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEel9KcQPTQTSSMzjZ2B3tuY3ZCjZh2GvDxJ6Am8HLj-yliabDJLQT6UUyIG-dBormuxMy_LBuh99lBB4zQDehcZDOkJ0DMDqKnPcnTu2D5vMfiVqK20XP6jUO4z3ux4oVVdyq9ntGSKLn/s1600/P1000152-1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEel9KcQPTQTSSMzjZ2B3tuY3ZCjZh2GvDxJ6Am8HLj-yliabDJLQT6UUyIG-dBormuxMy_LBuh99lBB4zQDehcZDOkJ0DMDqKnPcnTu2D5vMfiVqK20XP6jUO4z3ux4oVVdyq9ntGSKLn/s640/P1000152-1a.jpg" border="0" height="420" width="640" /></a></div><br /><br />Whoever hates broccoli when they are little kids clearly has not tried this recipe yet. This recipe is inspired by the infamous Buon Ricordo's <span id="search" style="visibility: visible;"><em>Fettucine</em> al tartufovo , with a twist. I have used squid ink linguine instead of plain fettucine and added broccoli to it. The</span> marriage between runny egg yolk, cream and broccoli is irresistible! If I can pull off this simple recipe, so can anyone ;)<br /><br /><span style="font-style: italic; font-weight: bold;">Ingredients</span><br /><span style="font-style: italic;">Squid ink linguine</span><br /><span style="font-style: italic;">3 Dollops of Butter</span><br /><span style="font-style: italic;">150 ml of Cooking cream</span><br /><span style="font-style: italic;">1 Broccoli (Only use the florets/head)</span><br /><span style="font-style: italic;">1 Egg</span><br /><br /><span style="font-style: italic; font-weight: bold;">Directions</span><br /><span style="font-style: italic;">Add pasta to boiling water (with salt). In a separate pan, melt butter, add finely chopped broccoli florets/head and pour cream. Let it simmer in low heat for 3 minutes. Toss in your al dente pasta into the cream. Fry/ poach egg. Serve it on the linguine.</span><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6bCRhSHIFRTzWLGfbZ0rcwm1DUb_UPOej4R3Zf7P-eAwy4rPNo06XWFS64LV8nwkf1wBGExPBmhK2Tb9eL8HDAYpO8m7EhPFG9sQkBWwLpXnH-8XugIsxuCkJm6EXzsF9sQTI1k3rMxXr/s1600/P1000163a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6bCRhSHIFRTzWLGfbZ0rcwm1DUb_UPOej4R3Zf7P-eAwy4rPNo06XWFS64LV8nwkf1wBGExPBmhK2Tb9eL8HDAYpO8m7EhPFG9sQkBWwLpXnH-8XugIsxuCkJm6EXzsF9sQTI1k3rMxXr/s640/P1000163a.jpg" border="0" height="376" width="640" /></a></div><br />Poke your egg yolk. I like mine runny. Mix well with the linguine and marvel at how tasty a simple dish can taste!<span style="font-style: italic;"> </span>foodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.com0tag:blogger.com,1999:blog-5001686346090231929.post-25015509144627399442010-11-04T02:56:00.000-07:002010-11-04T02:56:30.326-07:00Aubergine with a twist<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyVC3fPSS_urRjDHYoig3CvBbEcfIr8BYu1aCrMtmwD2S12wRZet3lzPJmKKsX2pzo2tvdfo82tZRWmyNRNIj6z1e4Wobg2c5bY23lVMk4pu7F7S2SmRYqCwkED2Lj-LaKHyKC1G3IBOM/s1600/_MG_0022a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyVC3fPSS_urRjDHYoig3CvBbEcfIr8BYu1aCrMtmwD2S12wRZet3lzPJmKKsX2pzo2tvdfo82tZRWmyNRNIj6z1e4Wobg2c5bY23lVMk4pu7F7S2SmRYqCwkED2Lj-LaKHyKC1G3IBOM/s640/_MG_0022a.jpg" width="425" /></a></div><br />
I've got to confess that, I am not a healthy person. Started my day today with instant packaged noodle and grabbed a burger from McDonald with a medium size Coke on my way home from work. Yea, I love burgers, all kinds of burgers, mostly meat based burgers but I've tried a couple of vegetarian burgers. Feeling somewhat, surprised that I would actually order a vegetarian dish. Anyway, my first introduction to a vegetarian burger was from Four Ate Five Cafe, Surry Hills. That burger blew my mind away, simply because I never expected vegetarian food could be as tasty as that. Now am home, and for some reasons, I have an eggplant in my fridge. Weird. Got to be my mum who purchased it when she came here for her holiday.<br />
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Thinking of what I can do with this sad looking vegetable, then, I remembered I watched an episode of Gordon Ramsay making Aubergine Caviar and it looked so tasty. It looked very moist and its very intimidating for me just to see how it would taste like. I added my twist to his recipe by using chilli flakes, a touch of nutmeg and grated fresh Parmesan in the end.<br />
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Gordon Ramsay, used sour cream to incorporate his eggplant puree and I did not, simply because I didn't have any type of cream in my fridge today. Usually I always have thickened cream laying around. I do have a substantial waistline. So, today, I decided to do my version, a tad bit spicy, not as smooth as a puree because I wanted some textures in it. <br />
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I was gonna keep it as a true-blue vegetarian dish, but, Jamons is in the fridge! Who could resist Jamons?! definitely not me. I'm a sucker for shiny, fatty, melt in your mouth, food. Wagyu, Pork Belly and Roast Ducks are my Achilles heel. Might grab some roast duck tonight actually. NO! I'm on diet! To prepare for my massive feast, 10 meals a day type feast, in Singapore, Japan and Hong Kong. Oww yes, holiday is coming very soon and I cant wait! This year has been somewhat, a packed year for me. Lots and lots of weddings to photograph and lots of overtime at work. Alright, I should stop venting and write this recipe down. Oh hold on! I need to give my dog his dinner first. No wonder he is looking at me with "Puss in Boots" eyes. Yes yes Marshall, my bad.<br />
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Alright, now back to this recipe.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQLLuITPnp7_o7tW-mFU6PSWTVv6dAKxbZGRMcpLvAPA6j5unionfaN8PYFvm_8OR6paRwX8CniEcmpLQ7VUCbB1Z3BcqZ_QXYNmI817L_LR9047YuYViziLTknm-gdCiqAHNP6GzxC5b/s1600/_MG_0130a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmQLLuITPnp7_o7tW-mFU6PSWTVv6dAKxbZGRMcpLvAPA6j5unionfaN8PYFvm_8OR6paRwX8CniEcmpLQ7VUCbB1Z3BcqZ_QXYNmI817L_LR9047YuYViziLTknm-gdCiqAHNP6GzxC5b/s640/_MG_0130a.jpg" width="640" /></a></div><br />
<i><b>Ingredients</b></i><br />
<i>1 medium size Eggplant</i><br />
<i>1 Clove of Garlic (Sliced)</i><br />
<i>Nutmeg (Whole or Powdered)</i><br />
<i>Chilli Flakes </i><br />
<i>Extra Virgin Olive Oil </i><br />
<i>1 sprig of Rosemary</i><br />
<i>Fresh Parmesan </i><br />
<i>Salt & Pepper </i><br />
<i>Burger Buns</i><br />
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<i><b>Directions</b></i><br />
<i>Preheat your oven to 200'C </i><br />
<i>Cut your Eggplant lengthwise and criss cross it with a sharp knife, about 1cm deep.</i><br />
<i>Stab your Eggplant with the Rosemary and wedge your sliced garlic in between the criss cross.</i><br />
<i>Sprinkle some nutmeg or grate fresh whole nutmeg on the Eggplant. Be easy on this, you don't want it to overpower the Eggplant. </i><br />
<i>Drizzle some Extra Virgin Olive Oil on the Eggplant. Salt and Pepper to taste.</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kcbuXfc7LWC6qKNIvlf1dCTEleZE76r-I_9U2YZo4fkPa63OmyDbApczYsDeNDE4wqy1n1BBEFUDhBLL70iFGyG4Wkd-UM0Zt8mkVGuxiviOjJbkAYN1nW_iwV_wVTZVNLFtmUXAjRDZ/s1600/_MG_0171a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kcbuXfc7LWC6qKNIvlf1dCTEleZE76r-I_9U2YZo4fkPa63OmyDbApczYsDeNDE4wqy1n1BBEFUDhBLL70iFGyG4Wkd-UM0Zt8mkVGuxiviOjJbkAYN1nW_iwV_wVTZVNLFtmUXAjRDZ/s640/_MG_0171a.jpg" width="640" /></a></div><br />
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<i>Put it on a baking tray and wrap it with aluminum foil and cook it for about 40 minutes.</i><br />
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<i>Once cooked, spoon the Eggplant's flesh using a spoon to a chopping board and roughly chop it until the consistency you want it to be have been achieved. </i><br />
<i>Once chopped, incorporate grated fresh Parmesan and fix the seasoning using salt & pepper if needed.</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVEUIUXG-xkB0eXq7mnnxG56KM88dPlxuxbbE80T9Esh06ursENL4c9Aqm1IW55l_yKRpuN8mXYDEp6jqVFt7KgnkDU4h5SG3XQCa-7JEBi9p5nhCVGS0SCETY-ciYolRidH9EJM350oXJ/s1600/_MG_0006a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVEUIUXG-xkB0eXq7mnnxG56KM88dPlxuxbbE80T9Esh06ursENL4c9Aqm1IW55l_yKRpuN8mXYDEp6jqVFt7KgnkDU4h5SG3XQCa-7JEBi9p5nhCVGS0SCETY-ciYolRidH9EJM350oXJ/s640/_MG_0006a.jpg" width="426" /></a></div><br />
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<i><b>Plating up</b></i><br />
<i>Cut your Burger Buns in half and grill it and spread some butter. Spoon your Eggplant to the bottom half of the bread and put any kinds of toppings you like. I put some Jamons on mine!</i>foodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.com0tag:blogger.com,1999:blog-5001686346090231929.post-8680807606277347482010-11-03T02:56:00.000-07:002010-11-03T05:53:27.066-07:00Fish & Chips<div class="separator" style="clear: both; font-family: inherit; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqqLx7NE5YlmmrmH0EZqhstxrAP_fqFz_HXaTN1AUBYDi4Yi7jxXBQvf61bcd6mM7K9lSeDmQZjXro35ETQuQ_10c-34a8TpvzlN4buNVgVH-aA02O5DIfzaaHNTpSjUzKrs4MubJPuJ1q/s1600/tumblr_l19qd8dw9G1qznjs4o1_500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqqLx7NE5YlmmrmH0EZqhstxrAP_fqFz_HXaTN1AUBYDi4Yi7jxXBQvf61bcd6mM7K9lSeDmQZjXro35ETQuQ_10c-34a8TpvzlN4buNVgVH-aA02O5DIfzaaHNTpSjUzKrs4MubJPuJ1q/s640/tumblr_l19qd8dw9G1qznjs4o1_500.jpg" width="426" /></a></span></div><div style="font-family: inherit; text-align: justify;"><span style="font-size: small;"><br />
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<div style="text-align: justify;"><span style="font-size: small;">My cravings has been taking over my life lately! Fish & Chips, today and its just one of those cravings which I cannot contain. I just had to have it right there and then!</span><br />
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</span><span style="font-size: small;">For me, Fish & Chips, are either great or bad. Many restaurants are now diverting from fresh fish, fresh batter, to frozen battered fish. Am not saying all restaurants do that, but I've had $20 Fish & Chips and it was frozen battered fish. Its just a disappointment that a chef would allow his kitchen to do such thing. It does not have to be an expensive thing, even using simple Whiting Fillets or even, Basa fillets you can uplift this classic into another level. Yes, there are other expensive fish out there that will boost everything to an amazing dish, using Cod, Turbot or even Shark. It is very hard to get your hands on some Turbot in Australia. I've only seen it once and it was frozen. But there's a saying, it is better to have frozen fresh fish rather than to buy something that isn't fresh at all.</span></div><div style="text-align: justify;"><span style="font-size: small;"><br />
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</span><span style="font-size: small;">My personal preference, would have got to be Cod. The texture is perfect, it is very smooth, the meat's thickness is just right and if cooked right, it just glistens and oozes with its juices.<br />
</span><span style="font-size: small;">The important thing about cooking Fish & Chips is that, the fish has actually got to steam inside the batter, not having a direct contact with the hot oil. That is why, it is very important to dust your fish with dry flour prior dipping it into the wet batter. The temperature of the oil also plays a major role in cooking Fish & Chips. Preferably around 180'c (if you dip a wooden chopstick into your hot oil and it starts to produce small bubbles around the chopstick, then your oil is around 180'c) and the timing of the actual cooking is probably, the most important aspect. It will determine whether it is an excellent or substandard dish.<br />
</span></div><div style="text-align: justify;"><span style="font-size: small;">Personally, my preference for the perfect batter has to be crispy and very light. For me, the Japanese have perfected this technique with their Tempura dishes. Their batter is unbelievably light and super crispy and it is not easy to replicate this. Tempura batter cant entirely enclose the main ingredients with it but also, in saying this, it has to cover it enough.</span></div><div style="text-align: justify;"><span style="font-size: small;">Anyway, back to Fish & Chips, and here is my recipe in creating my perfect recipe. I've created this recipe for people who does not have a Siphon on hand. But if you readers have a Siphon on hand, I would recommend putting the whole wet batter into your Siphon. For every 500ml of wet batter, I would use 2 Chargers. Once charged, stick it in your fridge for at least an hour. A cold batter, will help it to help it to be a super crispy batter.<br />
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</span></div><div style="text-align: justify;"><span style="font-size: small;">We haven't talked about chips yet! Yes, for me, chips have got to be super crispy, not soggy or oily. The potato has to be fluffy and not clogged. I have used Heston's triple cooked chips for this recipe and it works like a charm. Yes, it would take about twice the time in making it, but trust me, its worth your time.There are times, when you get a sudden hit of Fish & Chips cravings and you don't feel like cooking it your self. Your house would stink of oil and the preparation can be time consuming. It is perfectly fine to go down your local Fish & Chips and just order it. I do this mostly too! But, once in a while, when you have a sudden urge to cook, try this recipe.<br />
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</span><span style="font-size: small;">Now all you guys got to do, is, imagine that you are in a Fish & Chips shop, the smell of pickled onions, oil and the amazing noise when chips are dropped into the hot oil.<br />
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</span><span style="font-size: small;"><i><b>Ingredients</b></i></span></div><div style="text-align: justify;"><span style="font-size: small;"><i><b> </b></i><br />
</span><span style="font-size: small;"><i><b>Batter</b></i><br />
</span><span style="font-size: small;"><i>A cup of beer</i><br />
</span><span style="font-size: small;"><i>A cup of flour</i><br />
</span><span style="font-size: small;"><i>Half a sachet of dry yeast</i><br />
</span><span style="font-size: small;"><i>A pinch of salt<br />
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</i><i><b>Chips</b></i><i> </i></span></div><div style="text-align: justify;"><span style="font-size: small;"><i>Desiree Potatoes<br />
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</i><i><b>Fish</b></i><br />
</span><span style="font-size: small;"><i>Either Cod or Turbot</i><br />
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</span><span style="font-size: small;"><i><b>Directions</b></i></span></div><div style="text-align: justify;"><span style="font-size: small;"><i><b> </b></i><br />
</span><span style="font-size: small;"><i><b>Batter</b><b> </b></i><br />
</span><span style="font-size: small;"><i>Whisk all the batter ingredients, set it aside until fermentation of yeast is visible (bubbles showing on the surface of the batter)<br />
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</i><i><b>Chips </b></i><br />
</span><span style="font-size: small;"><i>Peeled Potatoes, cut into reasonable chips size. Boil it in salted water for about 6-7 minutes. Put it on a baking rack and freeze it. </i><br />
</span><span style="font-size: small;"><i>Fry it on a low heat for about 6 minutes. Freeze it again. Fry it again on high heat for about 5 minutes. Perfect chips, crispy on the outside and mash potato texture on the inside.</i><br />
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</span><span style="font-size: small;"><i><b>Fish </b></i><br />
</span><span style="font-size: small;"><i>Dust your fish with flour and tap any excess flour so its only a thin coating. Slap it slowly on the wet batter and fry it on a medium heat for about 6-8 minutes depending on the thickness of the fish. It is recommended that when frying your fish, that the there is enough oil in your pan. It has to submerge.</i><br />
</span><span style="font-size: small;"><i>Serve it with malt vinegar! and sprinkle salt and pepper to taste.<br />
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</i><i><b>Oh yes, Coriander Mayonnaise!</b></i><br />
</span><span style="font-size: small;"><i>If you want to make it simple, buy the mayonnaise. Buy the best mayonnaise you could possibly buy. Add half a lemon, salt and pepper to taste and finely chopped coriander.</i><br />
</span><span style="font-size: small;"><i>If you want to be posh about it, put about 3 drops of truffle oil in the mayonnaise, and you can call it a truffle coriander mayonnaise!<br />
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</i><i><b>Plating up</b></i><br />
</span><span style="font-size: small;"><i>Be as crude or as haute as you want it to be guys! Serve it even on top of scrunched up newspaper if you want to! Just do the things that will bring memories back as if you were in your favorite Fish & Chips shop!</i></span></div></div>foodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.com0tag:blogger.com,1999:blog-5001686346090231929.post-13978095445855984032010-11-02T05:35:00.000-07:002010-11-03T05:36:17.039-07:00Black Sesame Tang Yuan (汤圆) with Ginger and Pandan Syrup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyMzJoeLf5Az8Appt-MJZ23IRbTgFp-nqwcci1LbDWzv7vDde9ykeNpW5SOd5GuNRH3UuTmk2QLeM4os4lV7WRk70d_YPDdJrEAVyUmZvmsY4-Y09o9a-ia5BDuvBT26B23AOz8bUhr5S/s1600/P1000120a.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindIQ97Q_gbhjmntp7rbFzcxQxLMbLjj6TgGXUe88JBb73fe7ZU7XpxHbinWJ5vZwmPe8gLsB4OgiVZ4oDe3g66K5bByFFh4QEBDzo-7-K8LzN3I-eqMWuFb41g1eD8cCIzZ3cdh2Muozi/s1600/P1000114.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" id="BLOGGER_PHOTO_ID_5534931815834193186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindIQ97Q_gbhjmntp7rbFzcxQxLMbLjj6TgGXUe88JBb73fe7ZU7XpxHbinWJ5vZwmPe8gLsB4OgiVZ4oDe3g66K5bByFFh4QEBDzo-7-K8LzN3I-eqMWuFb41g1eD8cCIzZ3cdh2Muozi/s400/P1000114.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" border="0" height="400" width="400" /></a><br /><div style="text-align: justify;">Today, I was shivering and sneezing from the cold weather when I had a sudden craving for black sesame tang yuan <span lang="zh-Hans">(汤圆) that I just had to satisfy. This Chinese delicacy is made from glutinous rice flour and filled with sweet black sesame paste. Other fillings may be walnut paste, chopped peanuts or red bean.</span><br /><br /><span lang="zh-Hans">Back in Singapore, tang yuans are often paired with fresh bean curd and soy milk, instead of my version of ginger and pandan syrup. Biting into one, the black sesame paste will ooze out. l like the ginger syrup version as the slight spiciness of the ginger will cut through the sweet sesame paste, blending well with the pandan aroma. This is indeed the perfect winter remedy.</span><br /></div><span lang="zh-Hans"><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyMzJoeLf5Az8Appt-MJZ23IRbTgFp-nqwcci1LbDWzv7vDde9ykeNpW5SOd5GuNRH3UuTmk2QLeM4os4lV7WRk70d_YPDdJrEAVyUmZvmsY4-Y09o9a-ia5BDuvBT26B23AOz8bUhr5S/s1600/P1000120a.jpg"><img alt="" id="BLOGGER_PHOTO_ID_5534933516417205202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyMzJoeLf5Az8Appt-MJZ23IRbTgFp-nqwcci1LbDWzv7vDde9ykeNpW5SOd5GuNRH3UuTmk2QLeM4os4lV7WRk70d_YPDdJrEAVyUmZvmsY4-Y09o9a-ia5BDuvBT26B23AOz8bUhr5S/s640/P1000120a.jpg" style="display: block; margin: 0px auto 10px; text-align: center;" border="0" height="359" width="640" /></a><br /><span style="font-style: italic; font-weight: bold;">Ingredients</span><br /><br /><span style="font-style: italic; font-weight: bold;">Ginger and pandan syrup</span><br /><span style="font-style: italic;">5 cups of water </span><br /><span style="font-style: italic;"> 1 cup of brown sugar</span><br /><span style="font-style: italic;">2 thumb size ginger</span><span style="font-style: italic;">, sliced</span><br /><span style="font-style: italic;"> 2</span><span style="font-style: italic; text-decoration: underline;"></span><span style="font-style: italic;"> pandan leaves</span><br /><br /><div style="text-align: justify;"><span style="font-style: italic; font-weight: bold;">Directions</span><br /><span style="font-style: italic;">Boil water in a pot. Add in ginger (peeled and sliced thinly for that extra zing) and pandan leaves. Bring to boil for around 5 minutes. Add sugar and boil for another 5 minutes. Reduce heat and simmer for 15 minutes to slightly thicken the syrup. Take out pandan leaves and ginger and voila!</span><br /><br /><span style="font-style: italic;">Boil tang yuan in another pot of water. Ladle tang yuan out of the boiling water once it has floated to the surface. Serve hot with ginger and pandan syrup.</span></div>nomnomnomphilehttp://www.blogger.com/profile/05348207481333887368noreply@blogger.com0tag:blogger.com,1999:blog-5001686346090231929.post-6222174649631209092010-11-02T03:58:00.000-07:002010-11-03T05:40:03.112-07:00Singapore Chicken Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHaBj12gHXgn2OPcLsoV5RH8LgEKpoqii9bwhjfLzatHZbzEM1sH8jMGl-0H_YzswbD3md1PXka3IeLQu2bqCO1ZhT5xeRWA0uzAK5KdPuof3Uvq_2B0TD7PbCIggiSNJhWS8RIqpmCk2U/s1600/_MG_9982a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHaBj12gHXgn2OPcLsoV5RH8LgEKpoqii9bwhjfLzatHZbzEM1sH8jMGl-0H_YzswbD3md1PXka3IeLQu2bqCO1ZhT5xeRWA0uzAK5KdPuof3Uvq_2B0TD7PbCIggiSNJhWS8RIqpmCk2U/s640/_MG_9982a.jpg" border="0" height="448" width="640" /></a></div><br /><div style="text-align: justify;">Singapore is very well known for their diverse culture, from Chinese, Indians, Malaysians and many others. From the diverse culture, automatically, it will also play a huge effect towards their culinary substance. I spent a small part of my life in Singapore and every time I go on holiday, I try my best to visit Singapore as often as I could. One of my favorite dishes, has got to be their Chicken Rice. Other than the Chicken Rice, Rojak, Char Teow Kway, Sambal Pari, Mee Pok and Laksa are the food that will make me drool nonstop. I just miss those kind of humble food, that you can have anytime of the day, without feeling bloated. I don't think I have ever eaten a horrendous food in Singapore. It has always been either good or great.<br /><br /><span style="font-family: georgia;">Tonight for dinner, I've decide</span>d to cook Singapore Chicken Rice because I've been craving for this since last week and cooking it has just got to happen! It took me a good year to figure out how to make my perfect Chicken Rice. When I say my perfect Chicken rice, it has to bring that sense of eating it like you are in Singapore. Trying to replicate Wee Nam Kee or Novena Chicken rice, one of the best Chicken Rice in Singapore, is a tall order. Trying to get the skin to the right consistency is probably the hardest bit to do. But, I've figured it out and I wish you guys would try this recipe out and tell me what you think! Yes this recipe has a lot of ingredients but I think it would be worth it! :)<br /><br /><br /><i><b>Ingredients</b></i><br /><br /><br /><i><b>Chicken</b></i><br /><i>Whole Chicken or 4 Maryland Chickens</i><br /><i>2 1/2 thumb size Ginger, Sliced</i><br /><i>10Cm Lemon Grass</i><br /><i>1 Garlic (1 Bowl cut in half)</i><br /><i>Whole White Peppercorns</i><br /><i>4 Tbsp Salt</i><br /><i>Half an onion</i><br /><br /><br /><i><b>Chilli Sauce</b></i><br /><i>2 Fresh Chillies, add a birds eye chilly if you want it hot</i><br /><i>1 Clove of garlic</i><br /><i>1 Tbsp of Sugar</i><br /><i>1 1/2 Tsp of Lemon Juice</i><br /><i>100ml of water</i><br /><br /><br /><i><b>Chicken Sauce</b></i><br /><i>A ladle of Chicken Stock from the poaching liquid</i><br /><i>2 Tbsp Light Soy Sauce</i><br /><i>1 1/2 Tbsp Sugar</i><br /><i>Salt to taste</i><br /><i>Powdered Chicken Stock</i><br /><i>1 Tsp Sesame Oil</i><br /><br /><i><b>Chicken Rice</b></i><br /><i>2 Cups of Rice</i><br /><i>4 Sliced Ginger</i><br /><i>4 Cloves of Ginger, finely chopped or pasted. </i><br /><i>Water to cook the rice in the rice cooker will be replaced with poaching liquid.</i><br /><i>2 Tbsp of Cooking oil</i><br /><i>1 Tbsp Salt</i><br /><br /><br /><i><b>Directions</b></i><br /><br /><i><b>Chicken</b></i><br /><i>In a large pot, put your chickens, ginger, lemongrass, garlic, peppercorns, salt and onion all in one pot. Put cold water into the pot, make sure all the chickens are submerged underwater. Bring it to the boil slowly under low heat and once the water hot, cook it for 1 hour and 15 minutes. Skim stock when needed.</i><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-1tub6tdJWm1aDPqxUC5aDL5qtyR0MTAJ3OH31hpnGDQ5950lxOEt0HUQSt01RB008mRb3JR4c1sn0eE4H_8Fx8wxkQGnn_wbc67fbznWKfl2iquGmCu7tOgaa4FJUIRcpZR4TS6AAzk/s1600/_MG_9972a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-1tub6tdJWm1aDPqxUC5aDL5qtyR0MTAJ3OH31hpnGDQ5950lxOEt0HUQSt01RB008mRb3JR4c1sn0eE4H_8Fx8wxkQGnn_wbc67fbznWKfl2iquGmCu7tOgaa4FJUIRcpZR4TS6AAzk/s640/_MG_9972a.jpg" border="0" height="640" width="426" /></a></div><br /><i><br /></i><br /><div style="text-align: justify;"><i>When chickens are cooked, prepare a big bowl of cold water (lots of ice) and lift the chicken out of the pot very carefully, trying to keep the skin as pristine as possible and shock it to the cold water and leave it in the cold water until chicken is completely cool. This will take around 30 minutes. Water might need to be refreshed every 15 minutes. This is a very crucial part of cooking the chicken, which will give the chicken's skin that superb texture, a slight crunch to it.</i><br /><br /><i><b>Chicken Rice</b></i><br /><i>Wash rice well, drain. Put poaching liquid until about there is a Centimeter of liquid floating on top of the rice grains. Then Oil, Ginger, Garlic, Salt goes in and mix thoroughly. Cook it with a rice cooker. Once cooked, stir the rice to prevent clogging of the rice and even distribution of oil.</i><br /><br /><br /><i><b>Chicken Sauce</b></i><br /><i>A ladle of poaching liquid, Soy Sauce, Sugar, Salt to taste, Powdered Chicken stock to taste and once everything has been infused and tastes correct (its supposed to be salty, only a small amount will be used) put in the sesame oil at the last minute.</i><br /><br /><br /><i><b>Chilli Sauce</b></i><br /><i>Chop your chillies and Garlic and pound it using a pestle and mortar or a food processor. Once semi-smooth put it into a milk pan, put water, lemon juice and sugar and warm it up to get ride of the raw smell of both the chillies and garlic. Modify the ingredients to your liking.</i><br /><br /><br /><i><b>Plating up</b></i><br /><i>Chicken Rice on the bottom, Chicken dressed with the chicken sauce and Chilli on the side or on top of the rice. Personally, I like to add Caramel Thick Soy Sauce which you can find it down in your local Asian Grocer.</i><br /><br /><br />Hope you guys will enjoy this, and any critiques, do post a comment! Cheers!</div>foodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.com1tag:blogger.com,1999:blog-5001686346090231929.post-57977257271721774232010-11-01T23:10:00.000-07:002010-11-03T05:40:42.733-07:00Phở at Xiclo Chatswood<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6PtmuLPz44-QhiyFfZD1wZv0gMqlxnPwaNuua_wr38kIIIUTqxgiwNrqbtQq_eI8iyRQVcZT-SyyejEwENEpWEZu4YyYyM3L9jXf1pffRXos_R8dFNcETTsoDLK0chZyQvDeC9Oyd36g/s1600/_MG_9919a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6PtmuLPz44-QhiyFfZD1wZv0gMqlxnPwaNuua_wr38kIIIUTqxgiwNrqbtQq_eI8iyRQVcZT-SyyejEwENEpWEZu4YyYyM3L9jXf1pffRXos_R8dFNcETTsoDLK0chZyQvDeC9Oyd36g/s640/_MG_9919a.jpg" border="0" height="640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjms9OxO0Tx31J5xeryhWcwJEd2VHhHcHYTyOac44gZipypk3WzdpGn9PRtAFRr913rFcjJyDwxBei7MmnZ8PF4WOWOfxk22-A-JJ-aELZAHzi6Hr63RiRVc14a_TXyrpH7doQS5A9WHLpN/s1600/_MG_9922a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjms9OxO0Tx31J5xeryhWcwJEd2VHhHcHYTyOac44gZipypk3WzdpGn9PRtAFRr913rFcjJyDwxBei7MmnZ8PF4WOWOfxk22-A-JJ-aELZAHzi6Hr63RiRVc14a_TXyrpH7doQS5A9WHLpN/s640/_MG_9922a.jpg" border="0" height="426" width="640" /></a></div><br /><div style="text-align: justify;">Phở pronounced <span class="IPA" title="Pronunciation in IPA">"fə̃" has always been one of my favorite dish since I have been growing up in Australia. For me, it brings back memories of street food in Indonesia, where I am from. The soup is amazingly intricate but very delicate at the same time. This goes the same to </span>Phở or Thai's Boat Noodle. The taste of the stock needs to have that rich pork and beef flavors through it with a hint of herbs which includes ginger, cinnamon and many other herbs. I assume, to get the rich consistency, the stock would need to be cooked for hours. I would say, four hours minimum to get every single flavors out and transferred to the stock and trust me, Phở's stock would tingle your taste buds. If you have not tried Phở before, I would recommend you to try some! Try the basic beef ball if it is your first time, then if the taste suits you, I would recommend the Raw Beef Phở (My Favorite) and don't worry about the scary "Raw Beef" introduction to your delicate soup, because, the hot soup will eventually cook your beef to perfection, giving it the smoothest and most tender beef you will ever want. And for the last choice, I would say, you should try Special Beef Phở, this consists of many offal such as, tendons and tripe. If these sorta internal organs are up your alley, then this would be the Phở to be ordered during your next visit to a Phở parlour.<br /><br />Today, for lunch, after many errands, I was craving for some Phở and decided to go to Xiclo Vietnamese Restaurant, in Chatswood, Sydney and ordered their Special Beef Phở. I have tried many Phở places across the country. My favourite has to be Bihn Min in Northbridge, Perth. But Xiclo has always tingled my palette every time I eat Phở at their restaurant. The stock is very tasty, sometimes, it is too tasty for my liking, too strong in terms of flavors, but they surely know how to make Phở. Yes there are many other Phở parlours through out Sydney, but most of them resides in Cabramatta or Bankstown and if you want a quick hit, those places can be a bit too far.<br /><br />I recommend Xiclo for people who always wanted more flavors out of their stock. This restaurant makes a hell of a stock. For people who lives in the Northern Area of Sydney, you really might want to check this place out. Also for readers who reside in the City area, Xiclo has another restaurant opposite Market City, but for some odd reasons, customers are scarce every time I pass Xiclo's City Restaurant.</div>foodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.com0tag:blogger.com,1999:blog-5001686346090231929.post-76755809041201455302010-11-01T04:05:00.000-07:002010-11-03T05:42:33.199-07:00Bacon & Egg<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOW7URep2afqW-tcWXvfRFfplYHHg9t7k7gKFyOJ4Bk8JiqPtXB3AAiIuWUV9piRNg6mmiJei-V8edD7XqUtZ_Pr9JKYwgOzJEgCHcXhSOU0WRUfLbXQNbjJXuEb-QKbiNkTcmxhiSuQkl/s1600/_MG_9889a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOW7URep2afqW-tcWXvfRFfplYHHg9t7k7gKFyOJ4Bk8JiqPtXB3AAiIuWUV9piRNg6mmiJei-V8edD7XqUtZ_Pr9JKYwgOzJEgCHcXhSOU0WRUfLbXQNbjJXuEb-QKbiNkTcmxhiSuQkl/s640/_MG_9889a.jpg" border="0" height="640" width="426" /></a></div><br /><br /><div style="text-align: justify;">We all know how Bacon & Egg tastes like, they serve it at every single breakfast drive through, they have it in many ways and many styles. With muffins, with holandaise sauce, wedged in between a crusty roll with a dollop of barbecue sauce straight from a squeeze bottle. There are many ways in which these two ingredients can be combined together.<br /><br />For my next recipe, I've contemplated whether to make a deconstructed Egg Benedict or a classic Bacon & Egg Muffin. But, after a long thought, I've decided to make it simple boiled eggs, with bacon infused cream served with a bunch of thyme on the side, not to be eaten but rather to be hand held while eating the meal and bring it close to your nose prior having your spoonful. This will allow the aroma of herbs to puncture your senses but not to kill it with its flavors.<br /><br /><br /><i><b>Ingredients</b></i><br /><i>4 Quail Eggs</i><br /><i>50Gr Butter (Melted)</i><br /><i>4 Egg yolks</i><br /><i>1 1/2tbsp White wine vinegar</i><br /><i>1tbsp Olive Oil</i><br /><i>3tbsp Thickened Cream</i><br /><i>150Gr of Jamon (Spanish Prosciutto)</i><br /><i>A Bunch of Thyme </i><br /><br /><br /><i><b>Directions</b></i><br /><i><b>Sauce</b></i><br /><i>Put your 4 Egg Yolks in a mixing bowl on top of hot water in a pot. Whisk continously while adding melted butter slowly to make an infusion. Once it has become shiny and smooth and it has started producing ribbons during whisking, put the thickened cream in, then rest it.</i><br /><br /><br /><i>Heat your pan, medium heat, Olive Oil in, and put around 100-120Gr of Jamon and fry it until it is golden brown and crispy. Let this content cool down and once it has cooled down, put it in the egg sauce and stir, leaving it there for around 15 minutes. *It is very important that the fried Jamon must be at room temperature prior mixing it with the egg sauce, otherwise, the sauce will turn into scrambled eggs.</i><br /><br /><i>Once the infusion has been sitting for around 15 minutes, then strain everything through a fine sift pushing it down with a spoon to get the most out of your Jamon. Salt and Pepper to taste. </i><br /><br /><br /><i>To warm it up, do it under a very low heat and whisk continuously and remember, don't let it become scrambled eggs and do not heat it up until it boils. </i><br /><br /><br /><i><b>Egg</b></i><br /><i>Bring water to a boil, put your quail eggs in, for 2 minutes exactly. Lift it out of the boiling water and shock it into a bowl of cold water and this will stop the cooking process immediately. Leave it to cool down for a couple of minutes before peeling the skin. This will give you a runny yolk.</i><br /><br /><br /><i>p.s If you want to be posh, you can drop a couple of drops of truffle oil into the Egg Sauce.</i></div>foodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.com0tag:blogger.com,1999:blog-5001686346090231929.post-86113545613655234242010-10-30T22:56:00.000-07:002010-11-03T05:41:06.202-07:00Beef Don<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIVgjlW20-dlb8qOGQd4JvV1DhkiODAOFcTx9FF8n4bNCDHVkou-OSPQKMczAgbImVnQ3ZLhkpG3gUpbSRMAiV8diHjLgnUpjuXLebrgg-xVjOv7P20ArXqu3tCl_6tO49RLINjLF4Q3Y/s1600/_MG_9755a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIVgjlW20-dlb8qOGQd4JvV1DhkiODAOFcTx9FF8n4bNCDHVkou-OSPQKMczAgbImVnQ3ZLhkpG3gUpbSRMAiV8diHjLgnUpjuXLebrgg-xVjOv7P20ArXqu3tCl_6tO49RLINjLF4Q3Y/s640/_MG_9755a.jpg" border="0" height="640" width="516" /></a></div><br /><div style="text-align: justify;">Beside eating, I love to cook. In fact, I've been cooking longer than I've been snapping pictures. For me, cooking has always been this gateway from all the havoc things that are happening on the daily basis. I love to cook Japanese and French cuisines. Marriage that most people would think, that would end up to be a disaster, but when its done right, the taste would blend in perfectly. The intense attention towards perfection in creating a single dish has been mastered by both countries.<br /><br />Here's my first recipe entry. Its sort of like, comfort food for me. Having an Asian background, beef teriyaki has always been one of those things, that my mum makes. Its cheap, its healthy and most importantly, its super tasty.<br /><br />Here's my Recipe for my perfect Beef Don.<br /><br /><i><b>Ingredients</b></i><br /><i>150gr of Sliced beef</i><br /><i>100ml Shoda Shoyu / Soy Sauce (Less Salt)</i><br /><i>2tbsp Mirin</i><br /><i>2tbsp Dashi (Bonito stock) *Powder or Liquid form</i><br /><i>1tbsp Sake</i><br /><i>5tbsp Sugar</i><br /><i>2 Cloves of Garlic, Sliced.</i><br /><i>A knob of butter.</i><br /><br /><br /><i><b>Directions</b></i><br /><i>Melt butter in a pan, put the sliced garlic and cook it under low temperature until golden brown.</i><br /><i>Shoda Shoyu, Mirin, Dashi, Sake goes into the garlic infused butter and stir.</i><br /><i>Sugar goes in into the pan. If the flavors are too strong, then you might want to add a dash of water.</i><br /><i>Reduce this until it thickens. 50% reduction under medium heat.</i><br /><br /><br /><i>Pan fry your beef with a very hot pan. Salt and Pepper to taste.</i><br /><br /><br /><i><b>Plating up</b></i><br /><i>Fluffy Rice on the bottom, beef on top of the rice and the garlic and soy glaze on top of the beef.</i></div>foodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.com2tag:blogger.com,1999:blog-5001686346090231929.post-60875797655964058262010-10-30T21:08:00.000-07:002010-11-03T05:41:23.993-07:00Tara Tea Room Scones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXGGL1uwsW5qkiEV8gPBJCoys8zwa6fSC5L_GjnALjDScpOUzUcRHhiiqDPmIfnotudF-jOxe16gdR3Ui_PiGpzf5DL6uNT3l0XoA_uITo9OPHXtltGy8NCnndMEkq-Sdq4fMECJvXO7w1/s1600/IMG_1330.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxErzjO9HFdBetpSzVUCCCJVWB4vbNdzijDKvz32X_V92K4T_kLyXWRoEl86FTdI0Kydkk5drC2WS-_6WWoPka5yon9jYStC8rz4WpHpow4jdre1YvLv_7QwHS-7WRrGUo5zdtH_oZIoZf/s1600/IMG_1328.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 486px; height: 346px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxErzjO9HFdBetpSzVUCCCJVWB4vbNdzijDKvz32X_V92K4T_kLyXWRoEl86FTdI0Kydkk5drC2WS-_6WWoPka5yon9jYStC8rz4WpHpow4jdre1YvLv_7QwHS-7WRrGUo5zdtH_oZIoZf/s400/IMG_1328.JPG" alt="" id="BLOGGER_PHOTO_ID_5534058472572626210" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzZfc8UxRiQ3GajU5QWblJYTpuLNA_IZleMWCnReddcElV1n4KjhYic-jd4pAyufBlcByqjLBQjl4Ix-SeofokIhcupbKh06kDfTQiCvRk1oBfOoaUbHqsvA4GePVE0VBE9-XLWZTEK6_W/s1600/IMG_1329.JPG"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXGGL1uwsW5qkiEV8gPBJCoys8zwa6fSC5L_GjnALjDScpOUzUcRHhiiqDPmIfnotudF-jOxe16gdR3Ui_PiGpzf5DL6uNT3l0XoA_uITo9OPHXtltGy8NCnndMEkq-Sdq4fMECJvXO7w1/s1600/IMG_1330.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 480px; height: 311px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXGGL1uwsW5qkiEV8gPBJCoys8zwa6fSC5L_GjnALjDScpOUzUcRHhiiqDPmIfnotudF-jOxe16gdR3Ui_PiGpzf5DL6uNT3l0XoA_uITo9OPHXtltGy8NCnndMEkq-Sdq4fMECJvXO7w1/s400/IMG_1330.JPG" alt="" id="BLOGGER_PHOTO_ID_5534058638058285938" border="0" /></a><br /><br /><div style="text-align: justify;">Have I already got your tongues wagging? These Irish treasures are Tara Tearoom scones in The Rocks. Voted as the best scones in Sydney by Sydney Morning Herald, they are only open on the weekends from 10am-5pm and oh boy are they worth the trip there. The place is quaint, with a backyard and a small art gallery above. I love how the place settles for a rustic, old feel with a fireplace and wooden framed pictures adorning the walls.<br /><br />Scones make the world go round. Irresistible fluffy texture that makes you <span style="font-style: italic;">ooooommph</span> and <span style="font-style: italic;">mmmmm</span> when you sink your teeth into these golden little things. With just the right crunch on the crust, the butter taste blends well with the double clotted cream and home-made boysenberry jam. I will lather slabs of cream and jam on them, taking small bites to savor the taste. They sure are finger licking good.<br /><br />I had my scones with English Breakfast tea, served in tea pots with knitted cosies. Despite its full-bodied and robust taste, it makes a perfect complement with the scones. This place is definitely a keeper.</div>nomnomnomphilehttp://www.blogger.com/profile/05348207481333887368noreply@blogger.com2tag:blogger.com,1999:blog-5001686346090231929.post-15543058245652316212010-10-30T06:24:00.000-07:002010-11-03T05:41:38.680-07:00Bourke St Bakery<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzewjSn2ZPKyIFAqRqPa2IVEcGkelTaAcnCJADC10Xeh2ujg_8GIzTVs7Qa2Qq08z4SincQFqPxYrpksABeHreyNrqkr6FCLrdeeW5rghkbe3O9ijJMybC89mMweUKGGbthyphenhyphensN8fpCHzK/s1600/_MG_3998a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzewjSn2ZPKyIFAqRqPa2IVEcGkelTaAcnCJADC10Xeh2ujg_8GIzTVs7Qa2Qq08z4SincQFqPxYrpksABeHreyNrqkr6FCLrdeeW5rghkbe3O9ijJMybC89mMweUKGGbthyphenhyphensN8fpCHzK/s640/_MG_3998a.jpg" border="0" height="416" width="640" /></a></div><br /><br /><div style="text-align: justify;">How can a sausage roll be so good? The guys at Bourke St Bakery, Surry Hills, surely have perfected the technique in making the perfect sausage roll. For me, the perfect sausage roll, has to have the crispy and light pastry on the outside, and on the inside, the filling has to be moist and tasty.<br /><br />I have been a big fan of sausage rolls ever since I set my self to reside in Australia around 15 years ago. My fond memories of the perfect sausage roll, was walking down the alley of my High School towards the "tuckshop." Back then, the school only had Mrs Macs line of Pies and Sausage Roll. I still remember, only on Tuesdays, is when the Sausage Rolls are perfect. Its because simply, the new stock just got delivered on Monday. Haha..<br /><br />Back to Bourke St Bakery and enough of me venting out my childhood memories. My favourite filling has got to be Pork & Fennel. The aroma from the fennel is noticeable but not overpowering. It compliments the pork in the very best possible way. It has this slight "earthy-ness" to it. It seems that the filling isn't too complicated in terms of ingredients, and that's why I love it. Sometimes, you eat all of these posh Sausage Rolls from expensive Haute Cafes, yes they are lovely, but for me, simplicity has always been the way to go.<br /><br />Scrunch down the paper bag, Squeeze the tomato sauce and Make the biggest crumbs mess in your life.<br /><br />A must go for Pastry Lovers. They also have lots of others pastries in-store. I recommend their Carrot Cakes and Pain Au Chocolat.</div>foodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.com0tag:blogger.com,1999:blog-5001686346090231929.post-29864949687666229672010-10-30T06:01:00.000-07:002010-11-03T05:41:48.922-07:00Hi from Sydney!<span style=";font-family:arial;font-size:100%;" ></span><span style=";font-family:arial;font-size:100%;" ></span><div style="font-family: georgia; text-align: justify;font-family:";"><span style="font-size:100%;">Hi guys!</span></div><div style="font-family: georgia; text-align: justify;font-family:";"><span style="font-size:100%;"><br />Just wanting to introduce foodyphile to the world! There's only a couple of things to say at the moment. Those things are just that, this blog will be splurged with photos of our daily meals, our drive-far-to-satisfy tummy food and our love for photography.</span></div><span style="font-size:100%;"><br /><span style="font-family: georgia;">There's only 3 words to say: NOM NOM NOM</span><br /></span>foodyphilehttp://www.blogger.com/profile/05878951440948955557noreply@blogger.com0