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Wednesday
March 10, 2010
Dates Chutney recipe
27 Feb2010
Chutney is normally taken as condiments. Either with pappadums, rice or roti, whatever you fancy. That’s up to you. This easy dates chutney recipe is favorites amongst my sisters. My younger sister would always beg me to make it. Granted, her chutney is preserved for her. Oh! she better come and collect hers soon, Suz will finish it in no time. (Recipe after the jump)
A little excerpt from wikipedia on Chutney:
Chutney is loan word incorporated into English from Hindi. It is derived from caṭnī, a term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix.
In the old days, chutneys were ground with a mortar and pestle made of stone or an ammikkal (Tamil). In modern days, electric blenders replace the stone implements. Various spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil, usually gingelly or groundnut oil.
Chutneys usually are wet, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several Northern Indian languages use the word for fresh preparations only. A different word achār applies to preserves that often contain oil but are rarely sweet. Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid.
- In: Recipe| Starters/Snacks| Vegetarian
- Tags: Chutney, Chutney recipe, Dates, Dates Chutney
Cheese Cake recipe
20 Feb2010
Say Cheese!
This cheese cake recipe is adapted from a Malaysian Flavour’s magazine May-June 2007 edition. It is said to be the “simplest and lightest of New York style cheesecake, and almost effortless to make”. The writer said “impossible to fail”. I must say, it is all true. It was very easy to make. See it for yourself. The pictures turned out better than I expected.
Recipe after the jump
- In: Cakes/Kueh| Recipe
- Tags: cheese, cheese cake, cheese cake recipe, lemon, Recipe
Flourless Hazelnut Chocolate Cake recipe
11 Feb2010
Chinese New Year happened to fall on Valentine’s Day. This flourless hazelnut chocolate cake recipe is to die for and I’m sure your sweetheart will love you for it, if you baked it for her or him on Valentine’s Day. This recipe is adapted from The Australian Women’s Weekly magazine.
Recipe after the jump:
Walnut Cookies recipe
30 Jan2010
Looking for some ideas to bake for Chinese New Year? Why not try Walnut Cookies? An easy and simple recipe to follow. Check it out after the jump:
- In: Cookies| Recipe
- Tags: Chinese New Year, Walnut, Walnut Cookies, Walnut Cookies Recipe
Cutler & Co
24 Jan2010
It was my aunt’s 60th Birthday and she chose this place to celebrate. Why? Well, the restaurant won so many awards, “Restaurant of Year” (2 hatted restaurant), “Chef of the Year” and “Best New Restaurant” for 2010. Located on Getrude Street, Fitzroy. The Restaurant was an old metal factory and surely depicts what the architecture in the interior. Funky and modern lighting with high ceiling. Rustic walls blend in with the modern fixtures like the bar. A huge cellar was on display with a long list of wines.
Salad Lyonnaise
We made reservations at 6.30pm. Bookings were booked out from 8.30pm. That’s how busy this restaurant is. We were greeted by the friendly staff. All dressed in black uniform. Drink orders were taken first. Birthday girl ordered her Rose. Me? well, beer of course. Sapporo, from Japan. The menu has only a few item which is good. I hate those long list of items. So, making decision to order was easy. Since we are not big eaters (well, with the exception of my cousin… still a growing boy LOL), we ordered one entree, one main and the dry aged Angus rib eye (1kg, huge, huh?). I loved the shaved shaved fennel salad and the fresh horseradish. They go so well with the rib eye. Dessert was just divine (sorry I forgot to take photos). Well, overall… great food, great atmosphere, great staff. Will be back.
Angus Rib Eye
Cutler & Co
55-57 Getrude Street
Fitzroy Vic 3065
PH: 03- 9419 4888
(Booking for the dinning area is essential)
www.cutlerandco.com.au
- In: Restaurants| Tasted
- Tags: Cutler & Co, Fitzroy, Getrude Street
Food Journey in Korea
29 Dec2009
A few months ago, I was vacationing in Korea, now one of my favorite place to visit. We were there on a tour for 6 days and another 4 days on our own. The only negative thing on the bus tour was with a Mandarin speaking tour guide. Sigh! Lost in translation but thank God, there were nice people on the bus who help with the translation LOL… Though I do understand the basic Korean language. Thanks to my addiction… Korean dramas LOL. My family and friends know that I am a Korean drama addict. So going to Korea was highly anticipated and exciting. Shopping and eating were top on my list. If you ask me to do it again, I won’t hesitate. I love the fresh food, the people (maybe not the haraboji (old man, grandfather), the weather and everything else were wonderful.
Sigh! I took too many photos and have not gotten the chance to filter them. (I’ll post them all soon)
Most Korean food are spicy which suits me just fine. I think I may have too much kimchi in the first week LOL. (err.. don’t think you want me to go into details). The first two days in Korea, we spent in Jeju Island. The flight took less than an hour from Gimpo Airport. It was still Autumn, so the weather is just cool (around 20-22C). Mandarin oranges were in season. Jeju Island has one of the best produce in Korea. People from the mainland would buy by the boxes home. A must do in this island is to try their fresh seafood. Live optopus/cooked is a delicacy, dipped in chili sauce or wasabi (see picture above). Not much else to see here except to visit one of the biggest Teddy Bear museum. I spotted the most expensive and original Louis Vuitton Teddy Bear costing about US$220.000. Amazing, right? I couldn’t resist but I bought a teddy bear from the souvenir shop. How could I not…
After spending two nights in Jeju Island, we were off to Everland Theme Park in the mainland. Felt like a kid again… This theme park is the biggest in Korea. Family and their children would the fill their weekends in this park. It is almost impossible to visit the park on the weekends. Lucky for us, we went on a weekday. Other places visited were Mt Sorak National Park, Hot Spring Theme Park, Changdeok Palace, Toy Kino (biggest collection of toys), Korea Movie World. Besides visiting all these place, we also had a DIY kimchi lesson. We also ate one of biggest Bimbibap (mixed rice – see below).
I shall not bore you with my journey which I wish I could share more… here are some of the food (not all are posted but will post soon).
- In: Vacation
- Tags: Korea, Korea Vacation
Curry Prawns Recipe
21 Nov2009
This Curry Prawns dish is heavenly delicious, you’ll want to have it everyday. Here’s the recipe after the jump.
- In: Curries| Recipe| Seafood
- Tags: Curry, curry prawn recipe, Curry Prawns, Prawns, Recipe
Kaya Recipe (Pandan flavored coconut egg jam)
14 Oct2009
Kaya, is a local jam made from eggs, sugar and coconut milk, and is flavored by pandan leaves, and later sweetened with sugar. Kaya jam is a very popular spread in Singapore and Malaysia. It was originated from China in the Hainan province. The jam itself tastes sweet and is somewhat creamy, with a hint of coconut and eggs in it. Kaya is originally brown in coloured, however can be artificially coloured into a green spread. Kaya is often used as a spread in breakfast and goes fabulously well with bread that has been toasted over charcoal, and a slab of butter on it. It is an increasingly popular breakfast with Singaporeans, hence the name Kaya Toast.
Kaya toast goes along well with a cup of coffee and a plate of soft boiled eggs, which is cooked by hot water. Upon cracking a dash of pepper is sprinkled onto it followed by soya sauce.
Kaya toast is made after the cook slices a single piece of toast into half, and spreading a generous amount of kaya followed by a slab of butter. It is then covered up together and served hot. The slab of butter and the taste of the jam is what made this toast popular.
source: http://www.kaya.sg/kaya.htm
This is my mother’s recipe who taught me when I was a girl. Hope y’all try it for yourself, recipe is after the jump:
- In: Recipe
- Tags: kaya, kaya recipe, pandan
Nasi Lemak Recipe – kampong style wrapping
6 Sep2009
Have you ever tried nasi lemak wrapped the old fashioned way, with newspaper and banana leaf. This so called kampong-style way of packing will ensure that the rice stays more fragrant. I am sure Malaysians and Singaporeans have seen or missed this nostalgic versions/memories. This simple nasi lemak is accompanied by ikan bilis (anchovies) and curried tamarind gravy. Brings back the memories, right? Here’s the easy recipe to share:
Nasi Lemak Recipe after the jump
- In: Hawkers Food| Recipe
- Tags: ikan bilis, Kampong Nasi Lemak, Nasi, Nasi Lemak, Nasi Lemak Recipe
Shira Nui, Sushi Restaurant
1 Aug2009
This Sushi Restaurant is owned by Owner Chef Hiro Nishikura. This little hidden treasure is a great find. It is located next to The Glen Shopping centre and so it is not hard to miss the restaurant. As soon as you step into the restaurant, you’re greeted with “irrasshaima se” (welcome in Japanese) by the waitresses and Chef Hiro. Chef Hiro is always behind the the sushi bar. As soon as you’re seated, we were served with the side dishes… pickled bamboo with bonito, cold noodles mixed in mayo and steamed Chawan mushi. Here’ re what we’ve ordered. Oh! Don’t forget to book ahead. This small restaurant only seats 20+ .
Shira Nui
247 Springvale Road
Glen Waverley 3150
Tel: 03-9886 7755
More photos after the jump
- In: Restaurants| Tasted
- Tags: Glen Waverley, Japanese, Shira Nui
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