tag:blogger.com,1999:blog-68406629632226474912024-03-14T21:02:20.344+11:00teenagefoodieteenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.comBlogger285125tag:blogger.com,1999:blog-6840662963222647491.post-78971061164268735592012-01-15T18:42:00.000+11:002012-01-15T18:42:43.911+11:00The final stretchAs you probably know I have issues with promises but this one I better keep.<br />
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Over the next week or two I'll be doing a 4-part series on my overseas trip then it'll be the end of this blog. I'll try and make them interesting but I've really lost the blogging motivation. I just don't have the will to blog when juggling uni, part time job and sport and whatever else decides to pop up.teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com4tag:blogger.com,1999:blog-6840662963222647491.post-18421059374524833362011-12-01T01:26:00.000+11:002011-12-01T01:26:29.970+11:00MIA much? ASIA TRIPFor the last few months this blog has seen little to pretty much no proper food posts. I haven't been happy with my photos of my cooking, mainly due to my want to just dig in instead and also I've been forgetting my camera when I've been going out to eat, and don't mention using my phone, it's a piece of shit. Wish I could throw it at Vodafone for selling me such a dodge phone, but then all their customers want to do that, it's nicknamed Vodafail for a reason.<br />
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Back to food, I've been cooking but nothing really worthy of blogging *ahem supermarket roast chicken for dinner*. And if I'm not eating at home then I'm probably eating at work/sneaking freshly fried chips and then paying the consequence by burning my mouth from both oil and steam burn. But I've found the perfect combination, freshly fried chips with mayo, rib sauce and hot sauce(basting as we call it at work). Sooooo good, too bad customers can't try it.<br />
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And I've been working a second job lately (all that shopping and eating in HK doesn't fund itself) that has required me to wake up at 6:40am to get to work at 7:45am. I am most definitely not a morning person which meant a buttered raisin toast sandwich in the car on the way to work, where my brother would drive and I'd hold his sandwich until we hit a red light. (Umm is that illegal? I have an inkling it is).<br />
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Otherwise, I'm leaving in 3 days for Beijing, then Tokyo and then to Hong Kong. In my mind I know I should be overjoyed that I'm finally visiting my most wanted to visit country (Japan) at last and not to mention my favourite cuisine but I'm not for some reason. Not even motivated to look up places to eat. I think I've decided this time, I'm just going to not have a 30 dish long list of things I really really want to eat in Hong Kong. Just going to eat local and what I can't get here.<br />
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As I was cleaning my room, I found two books on Honkie food that I had gotten for my Vce Chinese Detail Study *shudders* and flicked through them to see if there is anything that I didn't try last trip.<br />
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<ul><li>The book starts with curry fishballs which are pretty much a staple anyways and you don't need to go out of your way for. </li>
<li>But the second dish the book looks into is fake sharkfin soup which is actually a proper hawker kind of dish in Hong Kong. I think its all about the texture and treasures in the "little bowl sharkfin soup". </li>
<li>It goes on to siewmai on a stick which is usually sold at the same stall as curry fishballs. But what interests me is the more delicate dumplings that aren't done very well here which I'm looking forward to when I have yumcha in HK. </li>
<li>A breakfast item, zhu cheong fun, which are white cyclindrical rolled rice sheets the size of a finger drizzled with special sauces (like sesame, chilli and a soy based one). Craving a nice bowl for breakfast.</li>
<li>Hopefully I get to eat these fishcakes that are sold at the start of the street by distant uncle lives on in a more ruralish part of china. If the stall is still there, they were delicious, a whole bag for like a buck or two aussie.</li>
<li>Razor clams and small live prawns. Razor clams because they're great for sticking to delicious sauces and we can't get them here and small live prawns that have been poached and dipped into chilli soy sauce because it's one of my favourite foods in HK. So sweet and fresh. </li>
<li>Chinese preserved meats especially on claypot rice because the prices here are ridiculous and not to mention the difference in portion size when at a restaurant. </li>
<li>Polo (pineapple) buns. Especially with a chilled chuck of butter in the middle of the hot fluffy bun, heart attack but its only once or twice during the trip!</li>
<li>Egg baked fish intestines, sounds gross but tastes delicious. Supposedly its not very hygienic. </li>
<li>Congee for breakfast cos I'm an old grandma. They give you a quarter of a century egg in your congee here, over one whole one in HK, for a third of the price. </li>
<li>Prawn eggs mixed in egg noodles? Something like that, looks so delicious, texture wonderland. I'm guessing much like tobiko?</li>
<li>Fried fish skin with soup noodles. Just try it. </li>
</ul><div>Thats all that I can think of for now. If you manage to read to this point, you probably want your time back, but at least you know some of the less known deliciousness' in HK. </div><div>It's late at night and I woke up at 6:40am to go to work today, sorry that this post is all over the place. </div><div><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><b>Rest assured, there will be a flood of posts in a week or two's time, all about Beijing, Tokyo and HK. </b></span></div><div>Due to lack of internet I cannot say when these posts will be up, but I'll hopefully write them up at the end of each day and post them when I have internet. </div>teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com2tag:blogger.com,1999:blog-6840662963222647491.post-69698275061500485922011-10-18T13:33:00.000+11:002011-10-18T13:33:48.217+11:00Full 360This is not a review or a recipe post.<br />
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In a month a half's time this blog will have done a 360, a full cycle. The very reason why I started blogging was to document and share the great foods of Hong Kong, which explains the weblink name, Honkiememories, for the blog. And during the 2 years that I have been posting here I have learnt and discovered so much about food. About my passion, although there were times where I hit the blogging wall and have only recently gotten back into it.<br />
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Needless to say I'm incredibly excited. The thought of the shopping and food is driving me through this exam period. However things in HK aren't very cheap any more, especially since the exchange rate has dropped =[ Meaning I'll have to work extra shifts at work and save up more.<br />
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I'll probably blog as often as I can in HK so I don't end up with a backlog of posts. So if you're interested, come and check every now and then over summer or you can look at my Hong Kong posts from the start of the blog. However, I'm considering to end this blog after the trip. It just feels like I've accomplished what I want with the blog.<br />
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Please drop a comment if you have any good suggestions on where to eat in HK, or what foods are must eats.teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com3tag:blogger.com,1999:blog-6840662963222647491.post-71963880325118796802011-10-18T11:33:00.000+11:002011-10-18T11:33:50.071+11:00Malaysian Festival QV Market<div class="separator" style="clear: both; text-align: justify;">On Sunday, at Queen Victoria market was the Malaysia Festival which mainly consisted of delicious food. There weren't many stalls, I would say 15 or so including a chorizo and churros one, a takoyaki one and a few tornado potato ones. If you've been following this blog for a while, you'll probably realise 80% of the time I eat out it's Malaysian food. It's no coincidence, I love the cuisine. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-pTXRTlN3bvM/TprG6rN3HTI/AAAAAAAABHc/Zdub67Fu-QA/s1600/P1080131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-pTXRTlN3bvM/TprG6rN3HTI/AAAAAAAABHc/Zdub67Fu-QA/s320/P1080131.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Curry Puff $2</span></b></div><div class="separator" style="clear: both; text-align: justify;">From the stall that sold the satay, I really wish I looked at their stall name because their satay sticks were sooo good. The curry puffs, crisp but nothing spectacular inside. Not saying it was bad but the quality of the other foods on offer were just so high. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-J-0AFGjzjSk/TprHXl79tVI/AAAAAAAABHk/jyUY1kcMVu0/s1600/P1080132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-J-0AFGjzjSk/TprHXl79tVI/AAAAAAAABHk/jyUY1kcMVu0/s320/P1080132.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Assam Laksa $5</span> and <span class="Apple-style-span" style="font-size: large;">Teh Tarik $3</span></b></div><div class="separator" style="clear: both; text-align: justify;">I was expecting a msg flavoured soup with soggy mushy noodles but this was good quality assam laksa. The noodles were very springy still except the fork provided were incredibly inappropriate as the gaps between the prongs were a lot thinner than the fat noodle. But the noodles weren't the highlight of this dish, it was the soup. They were definitely not stingy on the ingredients, plenty of fish and spices, giving the soup a massive punch of flavour. The teh tarik was decent but not amazing as it wasn't very "pulled" but had a strong tea flavour. The bag it came in was like in true Malaysian style. There was more in the bag than in the picture, it was just too tempting before I took a picture. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OMoCXI-7sZo/TprH04jhbgI/AAAAAAAABHs/9y-zsuwAXGk/s1600/P1080138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-OMoCXI-7sZo/TprH04jhbgI/AAAAAAAABHs/9y-zsuwAXGk/s320/P1080138.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Satay $10</span><span class="Apple-style-span" style="font-size: x-small;"> (for 10)</span></b></div><div style="text-align: justify;">Best satay I've had in Melbourne hands down. They were done on charcoal which gave it that delicious smoky flavour. The beef had a little fat on it which made it even tastier whereas the chicken was leaner but still incredibly delicious. The satay sauce was the proper stuff. A little part of me cries every time I read a satay recipe that only uses a jar of peanut butter and coconut milk to make satay sauce, it is so much more. Lemongrass, shallots, garlic, spices all combine to make an incredibly delicious sauce. The pressed rice cakes were great for soaking up the rest of the satay sauce. This satay reminded me a lot of the ones from Mamak in Sydney. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5dFEG97Qbwc/TprIS_JGWeI/AAAAAAAABH0/hGN3OHsu4jI/s1600/P1080139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-5dFEG97Qbwc/TprIS_JGWeI/AAAAAAAABH0/hGN3OHsu4jI/s320/P1080139.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">The charred crispy bits =]</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Most definitely coming back next year. Hopefully they promote it a bit more as I only found out from the boy who got an email from the Malaysian club at uni. There were a few flyers up at uni but they weren't very noticeable.</div>teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com5tag:blogger.com,1999:blog-6840662963222647491.post-65133343012496564572011-10-05T08:21:00.000+11:002011-10-05T08:21:45.340+11:00Eating Out: Menya [City, 3000]<div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">We were originally planning on going to Coconut House but as we were walking there we remembered that Menya was only a few doors down. With Malaysian and Japanese my two favourite cuisines we were faced with a dilemma. The prices at both are about the same ($8-$10) and meals come out very promptly. The difference is Coconut House is more flavour packed whereas Menya has much larger portion sizes. <o:p></o:p></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-di2k8Cs4odE/TokUz1EvbpI/AAAAAAAABHA/MtzOTIr_T8g/s1600/P1080113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-di2k8Cs4odE/TokUz1EvbpI/AAAAAAAABHA/MtzOTIr_T8g/s320/P1080113.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Curry Katsu Don $8.50</span></b><o:p></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><b><i>Likes</i></b>:<o:p></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">+ One whole crispy pork cutlet<o:p></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">+ Very Japanese curry<o:p></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">+ Tender vegetables<o:p></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><b><i>Disikes</i></b>:<o:p></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">- The large portion size felt like a waste as it was impossible to finish<o:p></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">- The pork coating was very salty<o:p></o:p></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0MkGjpILroI/TokVQA8KkKI/AAAAAAAABHE/VlqaP2yHZ7I/s1600/P1080110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-0MkGjpILroI/TokVQA8KkKI/AAAAAAAABHE/VlqaP2yHZ7I/s320/P1080110.JPG" width="320" /></a></div><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Oyako Don $8.50</span></b><o:p></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;"></div><div class="MsoNormal" style="font-weight: bold; line-height: normal; margin-bottom: 0.0001pt;"><b><i>Likes</i></b>: <o:p></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b>+ </b>Heaps of egg, chicken and crunchy veggies<b><o:p></o:p></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b>+ </b>Nice sweetish sauce<b><o:p></o:p></b></div><div class="MsoNormal" style="font-weight: bold; line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="font-weight: bold; line-height: normal; margin-bottom: 0.0001pt;"><b><i>Dislikes</i></b>:<o:p></o:p></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b>- </b>Lacked seasoning (I think more sauce would have made it even better)<b><o:p></o:p></b></div><div class="MsoNormal" style="font-weight: bold; line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b style="font-weight: bold;">Food</b><b>: </b>It’s decent but nothing incredible, usually Japanese has very distinct flavours and good seasoning. Just felt lacking here.<b><o:p></o:p></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b style="font-weight: bold;">Service</b><b>:</b> You get led to your table, you order +pay at the counter, grab a number and the meals will come out promptly. Tea and water are all self service.<b><o:p></o:p></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b style="font-weight: bold;"><span lang="EN-AU">Environment</span></b><span lang="EN-AU"><b>: </b>A rather large restaurant for the city and clean but you’re still packed like sardines and during lunch it runs at full capacity. </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b style="font-weight: bold;"><span lang="EN-AU">Value</span></b><span lang="EN-AU"><b>: </b>I challenge anyone to finish 2/3 of the rice, an impossible feat unless you are starving.</span></div><br />
<a href="http://www.urbanspoon.com/r/71/1597278/restaurant/Victoria/CBD/Menya-Ramen-Melbourne"><img alt="Menya Ramen on Urbanspoon" src="http://www.urbanspoon.com/b/link/1597278/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com2tag:blogger.com,1999:blog-6840662963222647491.post-89417657920479768892011-09-25T23:36:00.000+10:002011-09-25T23:36:19.738+10:00Eating Out: Ajisen Ramen [Glen Waverley]<span class="Apple-style-span" style="background-color: white; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 18px;"><span class="street-address">85 Kingsway</span><br />
<span class="locality">Glen Waverley</span>, <a class="quiet-link postal-code" href="http://www.urbanspoon.com/zip/71/3150/Victoria-restaurants.html" style="border-bottom-color: rgb(1, 68, 167); border-bottom-style: none; border-bottom-width: 1px; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: black; text-decoration: none;">3150</a></span><br />
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This post is about a month late =S Been soo caught up in other things (*ahem* tetris addiction).<br />
If you haven't heard Ajisen has also decided to join the Asian empires in Glen Waverley. Has anyone else realised that every restaurant has more than one location in Melbourne? (Petaling Street, Ampang Tofu, RaRamen, Claypot King, Crazy Wing, Monga Dessert)<br />
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Like usual all the floor staff speak Chinese, it's incredibly cramped and noisy.<br />
<a href="http://www.flickr.com/photos/blau92/6126954962/" title="P1080022 by teenagefoodie, on Flickr"><img alt="P1080022" height="300" src="http://farm7.static.flickr.com/6184/6126954962_652baeac95.jpg" width="400" /></a><br />
<b>Ajisen Ramen+Corn</b><br />
For some reason it's cheaper to get the Ajisen Ramen and add corn for $0.50 than to get the Corn Ramen which is a $1 more than the Ajisen Ramen, it applies to all the additional topping and it's just the exact same thing.<br />
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<b><i>Likes</i></b>:<br />
+ Springy noodles<br />
+ Large serving<br />
+ Decent soup, I think better than Ramen Ya but still not a good tonkotsu.<br />
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<b><i>Dislikes</i></b>:<br />
- Barely any meat<br />
- No menma (my favourite)<br />
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<a href="http://www.flickr.com/photos/blau92/6126960288/" title="P1080024 by teenagefoodie, on Flickr"><img alt="P1080024" height="300" src="http://farm7.static.flickr.com/6079/6126960288_2f5786f382.jpg" width="400" /></a><br />
<b>Gyoza Ramen</b><br />
Nothing special, very average gyozas.<br />
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<a href="http://www.flickr.com/photos/blau92/6126965114/" title="P1080026 by teenagefoodie, on Flickr"><img alt="P1080026" height="300" src="http://farm7.static.flickr.com/6077/6126965114_be8cc89a63.jpg" width="400" /></a><br />
<b>Kari-age</b><br />
Massive chunks of chicken with a weirdly yellow batter. Nothing special yet nothing bad either.<br />
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<b><u>Food</u></b>: <b><span class="Apple-style-span" style="color: #a64d79;">7/10</span></b> Can't really say anything bad about it (except for generous msg use), but also nothing particularly special. Standard ajisen.<br />
<b><u>Service/Environment</u></b>: <b><span class="Apple-style-span" style="color: #a64d79;">7/10</span></b> Very cramped but decent renovation.<br />
<b><u>Value</u></b>:<span class="Apple-style-span" style="color: #a64d79;"> <b>7/10</b> </span>The most basic ramen is under $10 so it's alright however it is the only shop that does it in the area so that must be accounted for. They have entree+ramen deals for around $15 which is what I got. Be warned that it is quite a bit of food. The 2 of us had a bowl of ramen each and shared an entree and left quite full (and we went after an afternoon of badminton and ultimate frisbee)<br />
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<i style="font-weight: bold;">Verdict? </i>I wouldn't go out of my way for it, if I happened to be in the area and felt like ramen then I would go, otherwise I'd probably pass. Remember it is the only place in the area that does tonkotsu ramen.<br />
<a href="http://www.urbanspoon.com/r/71/1605032/restaurant/Victoria/Ajisen-Ramen-Glen-Waverley"><img alt="Ajisen Ramen on Urbanspoon" src="http://www.urbanspoon.com/b/link/1605032/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com1tag:blogger.com,1999:blog-6840662963222647491.post-62706803649399012912011-09-25T22:56:00.000+10:002011-09-25T22:56:11.978+10:00The end of Yum Cha Inn<div class="MsoNormal" style="line-height: normal;"><span>Uncle has decided to close the chapter of Yum Cha Inn so in the last few days of their business I had to visit one more time and eat my favourite dish, Curry chicken wrapped in bread. I had many other favourites but they were dishes that I could either get at other restaurants or there could be a chance that I could eat again at some family gathering. The curry chicken wrapped in bread was something that I have not found here yet, a Malaysian dish that some Malaysian friends have never even heard of, and not a dish that my uncle (or anyone) would probably make for a family gathering because of the amount of effort and time required to make it is quite ridiculous unless you’re making more than one at a time. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal;"><span><br />
</span></div><div class="MsoNormal" style="line-height: normal;"><span>It was a bittersweet moment you could say, knowing that it would probably be the last time I’ll ever get to taste the dish until I travel to Malaysia and try to hunt for a place that sells it. I guess roti chanai will have to suffice until then or possibly brioche dipped in Malaysian curry chicken. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal;"><span><br />
</span></div><div class="MsoNormal" style="line-height: normal;"><span>I do admire my uncle for being able to manage the restaurant and work 7 days a week for around 4 year s definitely requires an immense amount of motivation, passion and dedication. I question myself whether I would have the same drive to keep on making dim sum everyday for lunch service for longer than a month let alone a few years. There’s no doubt my uncle deserves to take a break. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal;"><span><br />
</span></div><div class="MsoNormal" style="line-height: normal;"><span>Just an inspiration. <o:p></o:p></span></div><div class="MsoNormal" style="line-height: normal;"><span><br />
</span></div><div class="MsoNormal" style="line-height: normal;"><span>P.S The restaurant has been bought by the Chinese Crazy Wing chain. They make the chilliest thing I have ever tasted, it was unimaginably chilli. However I tried it at the one in the city not Glen Waverley. </span></div>teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com1tag:blogger.com,1999:blog-6840662963222647491.post-22239092940224178982011-09-01T12:14:00.000+10:002011-09-01T12:14:04.827+10:00SorryBeen neglecting my blog a bit recently<div>But I've started a new job and it's really eating up my time and energy</div><div>Uni + work + homework + 3 hours travel time every day = dead teenagefoodie</div><div><br />
</div><div>Working at a "fast" food restaurant has been an experience.</div><div>I'm starting to get sick of the food that I used to love. </div><div>I thought it would be more systematic than it is.</div><div>But I do love the rush you get from that super busy moment and trying to get all the orders under control.</div><div><br />
</div><div>My birthday was a week ago and I just went out for hotpot with friends.</div><div>Probably the last hotpot for the year as it's Spring now and getting warm. </div><div>Went out for dinner with family to celebrate both Dad's and I's birthday.</div><div>Nothing particularly special.</div><div><br />
</div><div>The photography club at uni had a food workshop on food photography run by a food blogger which I was so excited about</div><div>However I didn't manage to get my hands on a ticket</div><div>And was pretty upset about it.</div><div>Hopefully they have a similar event next year. </div><div><br />
</div><div>That's all for now.</div><div>I'm typing this in my class</div>teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com4tag:blogger.com,1999:blog-6840662963222647491.post-63507537516611680662011-08-07T20:55:00.000+10:002011-08-07T20:55:05.898+10:00Cooking: Olive and Rosemary FocacciaThis is not only simple but the result is amazing. Soft fluffy bread. Except I didn't realise how much it'd rise, next time I'll spread it over two trays. I've changed the steps a bit as there really isn't a point in preheating your oven 2 hours before you need it.<br />
<a href="http://www.flickr.com/photos/59319254@N05/6017262818/" title="Olive and Rosemary Focaccia by teenagefoodiecooking, on Flickr"><img alt="Olive and Rosemary Focaccia" height="266" src="http://farm7.static.flickr.com/6013/6017262818_45930d9e76.jpg" width="400" /></a><br />
Recipe from Life Magazine (Sunday Age) by Karen Martini<br />
<br />
<b><u>Ingredients</u></b><br />
600g <b>bread </b>flour<br />
7g dried yeast<br />
1/2 tsp salt<br />
2 eggs, lightly beaten<br />
40ml extra virgin olive oil<br />
250ml water (doesn't need to be warm)<br />
160g olives, pitted and roughly chopped<br />
1 sprig of rosemary, finely chopped.<br />
flaked sea salt<br />
<br />
<b><u>Method</u></b><br />
<br />
<ol><li>Mix flour, yeast and salt in an electric mixer (dough hook). Add in eggs, oil and water. Mix for 10 minutes on medium speed. Don't worry if there are little bits of flour that don't stick to the main ball, it'll stick by the end of the 10 minutes, and if not it really doesn't matter that you're missing tiny bits of flour. </li>
<li>Turn out dough and knead into a smooth ball. Put it back into the bowl and cover with clingwrap. Leave in a warm place until doubled in size.</li>
<li>Line a baking tray.</li>
<li>Once risen, tip dough onto a lightly floured surface and fold in most of the olives and rosemary. Place it into the prepared tray and press it out. Let it prove for an hour. Preheat oven to 200 degrees with 15 minutes left to prove. </li>
<li>Snip the top if you want for a textured surface. Drizzle over a little olive oil and sprinkle with flaked salt and remaining olives. </li>
<li>Bake for 20-25 minutes.</li>
</ol>teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com2tag:blogger.com,1999:blog-6840662963222647491.post-21364471961666462792011-08-07T20:09:00.000+10:002011-08-07T20:09:07.671+10:00Cooking: One chicken chicken soupI actually used Karen Martini's recipe that was in The Sunday Age's Life magazine earlier this year. However there are just too many ingredients and steps. The concept behind it is all you need, change it to suit your fridge/taste.<br />
<div><a href="http://www.flickr.com/photos/59319254@N05/6016703239/" title="One chicken chicken soup by teenagefoodiecooking, on Flickr"><img alt="One chicken chicken soup" height="266" src="http://farm7.static.flickr.com/6011/6016703239_123e3bf66d.jpg" width="400" /></a></div><div>Serves 4.</div><div><b><u>Ingredients:</u></b></div><div>1 whole chicken</div><div>vegies of own choice (carrots, celery, onion...)<br />
salt and whole peppercorns<br />
herbs of you're choice (thyme/rosemary)<br />
2 shallots, diced<br />
2 garlic cloves, diced<br />
a few mushrooms of choice (choose strong flavoured type eg porcini, shiitake), rehydrated if dried and diced.<br />
150g pasta, optional if you want to make chicken noodle soup<br />
frozen peas, corn, optional.<br />
<br />
<b><u>Method:</u></b><br />
<br />
<ol><li>Remove the two breasts off the chicken. Chop up all the vegies however you like (not too small as they will cook for a while). Place the chicken carcass with the legs still attached, vegies, a few peppercorns and herbs in a stockpot. Fill up with water <b>just </b>enough to cover and simmer for 45 minutes. </li>
<li>Meanwhile cook the shallots and garlic in some oil until cooked then cool. Dice up the chicken breasts roughly and place into the food processor with a generous sprinkling of salt. Blitz for a minute until it is quite gelatinous, add the cooled shallots mixture and mushrooms. Blitz again until combined. Set aside. </li>
<li>Skim the soup of oil. Then take the chicken out and place the pasta in. Shred all the meat on the chicken. Set aside.</li>
<li>Add the frozen corn and peas, bring back to the boil. Drop spoonfuls of the chicken mince mixture into the rolling boil soup. Cook until the meatballs are floating then add back in the shredded chicken. Taste and season accordingly. </li>
<li>Serve. </li>
</ol></div>teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com0tag:blogger.com,1999:blog-6840662963222647491.post-23094973282459285842011-07-26T21:05:00.001+10:002011-08-22T15:36:16.741+10:00Eating Out: Darac Grill & Bar [City]<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial,helvetica,sans-serif; font-size: 12px; line-height: 18px;"><span class="street-address">51 A'Beckett Street</span></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial,helvetica,sans-serif; font-size: 12px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial,helvetica,sans-serif; font-size: 12px; line-height: 18px;"><span class="locality">Melbourne</span></span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial,helvetica,sans-serif; font-size: 12px; line-height: 18px;">,</span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial,helvetica,sans-serif; font-size: 12px; line-height: 18px;"> </span><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial,helvetica,sans-serif; font-size: 12px; line-height: 18px;"><a class="quiet-link postal-code" href="http://www.urbanspoon.com/zip/71/3000/Victoria-restaurants.html" style="border-bottom-color: rgb(1, 68, 167); border-bottom-style: none; border-bottom-width: 1px; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: black; text-decoration: none;">3000</a></span><br />
<br />
My friend took me here for lunch as she really wanted to try it and I'm glad she did because I really like it. Food and atmosphere is great, service is lacking though.<br />
The ordering sheet is incredibly confusing but for the lunch set menu there are 3 main steps<br />
1. Choose steamed rice or pasta.<br />
2. Choose you main dish (Beef, pork, prawn, tofu)<br />
3. Choose your side (8 options)<br />
4. Choose regular ($9.50) or large ($10.50) size meal and if you want a drink write that down too.<br />
<br />
They have other things on the menu as well but everyone on our table went for the lunch set.<br />
<br />
<a href="http://www.flickr.com/photos/blau92/5977623714/" title="Spicy Prawn and Takoyaki $9.50 [Darac, City] by teenagefoodie, on Flickr"><img alt="Spicy Prawn and Takoyaki $9.50 [Darac, City]" height="300" src="http://farm7.static.flickr.com/6003/5977623714_a5e97cff29.jpg" width="400" /></a><br />
<b><span class="Apple-style-span" style="font-size: large;">1. Rice 2. Spicy Prawn 3. Takoyaki</span></b><br />
<b><i>Likes: </i></b><br />
+ Presentation<br />
+ Spicy sauce<br />
+ Succulent prawns<br />
+ Salad to make you feel healthy<br />
+ Included takoyaki sauce and mayo<br />
<b><i>Dislikes</i></b><br />
- 4 prawns the rest was just onion<br />
- A tiny tako (octopus) piece in takoyaki.<br />
- Wasabi mayo had no wasabi taste<br />
<br />
<a href="http://www.flickr.com/photos/blau92/5977616356/" title="Spicy Prawn and Takoyaki $9.50 [Darac, City] by teenagefoodie, on Flickr"><img alt="Spicy Prawn and Takoyaki $9.50 [Darac, City]" height="240" src="http://farm7.static.flickr.com/6123/5977616356_96e07f6322.jpg" width="320" /></a><br />
<b><span class="Apple-style-span" style="font-size: large;">1. Pasta 2. Spicy Prawn 3. Takoyaki</span></b><br />
I like the plate =]<br />
<a href="http://www.flickr.com/photos/blau92/5977609494/" title="Beef and Takoyaki $9.50 [Darac, City] by teenagefoodie, on Flickr"><img alt="Beef and Takoyaki $9.50 [Darac, City]" height="240" src="http://farm7.static.flickr.com/6027/5977609494_cf14ef348f.jpg" width="320" /></a><br />
<b><span class="Apple-style-span" style="font-size: large;">1. Rice 2, Beef Bulgoki 3. Takoyaki</span></b><br />
<b><span class="Apple-style-span" style="font-size: large;"><br />
</span></b><br />
<a href="http://www.flickr.com/photos/blau92/5977602678/" title="Tofu and Soba Salad $9.50 [Darac, City] by teenagefoodie, on Flickr"><img alt="Tofu and Soba Salad $9.50 [Darac, City]" height="375" src="http://farm7.static.flickr.com/6150/5977602678_1f532a8ec3.jpg" width="500" /></a><br />
<span class="Apple-style-span" style="font-size: large;"><b>1. Rice 2. Tofu 3. Soba salad</b></span><br />
Not much choice for vegetarians<br />
<br />
<b><i>Food:</i></b> <b><span class="Apple-style-span" style="color: red;">8/10</span> </b>Nothing special but nothing to fault either. Mediocre. Well seasoned, strong flavours.<br />
<b><i>Environment:</i></b> <b><span class="Apple-style-span" style="color: red;">8.5/10</span> </b>It's got a really cosy bar feel to it. Very well decorated with random pieces/objects scattered everywhere.<br />
<b><i>Service</i>:<span class="Apple-style-span" style="color: red;"> 6/10</span></b> Full house so service was slow and things were forgotten. Food took a while to come out but did come out pretty much all at once.<br />
<b><i>Value:<span class="Apple-style-span" style="color: red;"> </span></i><span class="Apple-style-span" style="color: red;">8/10</span> </b>Lunch for under $10, nice clean presentation, reasonable serving size.<br />
<br />
<i style="font-weight: bold;">Verdict?</i> Definitely coming back to try some non lunch set things. The environment has got me.<br />
<br />
<a href="http://www.urbanspoon.com/r/71/1555538/restaurant/Victoria/CBD/Darac-Grill-Bar-Melbourne"><img alt="Darac Grill & Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/1555538/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com2tag:blogger.com,1999:blog-6840662963222647491.post-60327085068614670962011-07-26T20:38:00.000+10:002011-07-26T20:38:15.737+10:00Cooking:Smoked Salmon & Avocado Timables<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: -webkit-auto;"><a href="http://www.flickr.com/photos/59319254@N05/5976970177/" title="P1070477 by teenagefoodiecooking, on Flickr"><img alt="P1070477" height="300" src="http://farm7.static.flickr.com/6025/5976970177_a2b291c35d.jpg" width="400" /></a></div><div style="text-align: -webkit-auto;">Adapted from Coles Magazine, Autumn 2011.</div><div style="text-align: -webkit-auto;"><br />
</div><div style="text-align: -webkit-auto;">3 avocados, diced</div><div style="text-align: -webkit-auto;">1 tbsp dill<span class="Apple-style-span" style="font-size: x-small;"> (I didn't have any so I omitted)</span></div><div style="text-align: -webkit-auto;">1 tbsp mayonnaise</div><div style="text-align: -webkit-auto;">tabasco</div><div style="text-align: -webkit-auto;">1/2 lemon, juiced</div><div style="text-align: -webkit-auto;">1 tbsp super finely diced red/spanish onion</div><div style="text-align: -webkit-auto;">400g smoked salmon</div><div style="text-align: -webkit-auto;"><br />
</div><div style="text-align: -webkit-auto;">In a bowl mix the avocado, dill, mayonnaise, a few dashes of tabasco, lemon juice, onion all together and add salt to taste. </div><div style="text-align: -webkit-auto;"><br />
</div><div style="text-align: -webkit-auto;">Line 4 moulds with plastic wrap and then put 2 slices of smoked salmon into it ensuring the brown/grey bits cannot be seen. </div><div style="text-align: -webkit-auto;"><br />
</div><div style="text-align: -webkit-auto;">Fill the mould with the avocado mixture, pat down firmly and then fold any overhanging salmon bits in over the avocado mixture. Refrigerate until ready to serve. </div><div style="text-align: -webkit-auto;"><br />
</div><div style="text-align: -webkit-auto;">To serve place a plate on top of the mould, flip and then pull down on the plastic wrap to unmould. Discard plastic wrap and garnish with a little bit of dill. </div><div style="text-align: -webkit-auto;"><br />
</div><div style="text-align: -webkit-auto;">Makes 4</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/59319254@N05/5977553132/" style="margin-left: 1em; margin-right: 1em;" title="P1070474 by teenagefoodiecooking, on Flickr"><img alt="P1070474" height="240" src="http://farm7.static.flickr.com/6005/5977553132_e63ae21de6.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com1tag:blogger.com,1999:blog-6840662963222647491.post-17785104635231445582011-07-26T20:06:00.001+10:002011-07-26T20:38:51.073+10:00Cooking: Tofu with Preserved/Century Egg<a href="http://www.flickr.com/photos/59319254@N05/5976982913/" title="P1070473 by teenagefoodiecooking, on Flickr"><img alt="P1070473" height="300" src="http://farm7.static.flickr.com/6028/5976982913_9906fb2d0b.jpg" width="400" /></a><br />
I've actually never had this dish before at a restaurant but I've seen pictures of it and was really curious about the taste. It's definitely a summer dish that goes quite well with rice. Just beware that you keep the tofu cold so it doesn't go off.<br />
<b>WARNING</b>: Century egg is an acquired taste, if you have never tasted it don't make this dish.<br />
<br />
<b><u><span class="Apple-style-span" style="font-size: large;">Recipe</span></u></b><br />
<span class="Apple-style-span" style="font-size: x-small;">(Serve as part of a chinese meal)</span><br />
<span class="Apple-style-span" style="font-size: x-small;"><br />
</span><br />
1 block silken tofu<br />
1 preserved/century eggs<br />
2-3 tbsp soya sauce<br />
1 tbsp finely sliced spring onion<br />
1 tbsp oil<br />
1 tsp sesame oil<br />
XO sauce if desired<br />
<br />
Slice the silken tofu very thinly on the plate that you are serving the dish (not plastic! as you'll be pouring hot oil on it) on as it will be very difficult to move the tofu. Dice the century egg and place on top of the tofu. Pour the soya sauce over the egg and tofu.(XO Sauce as well if desired) Scatter over spring onions. Heat the oil until smoking and then straightaway pour it over the spring onions. Drizzle the sesame oil on top and serve.teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com4tag:blogger.com,1999:blog-6840662963222647491.post-28925772588365007872011-07-22T11:20:00.000+10:002011-07-22T11:20:34.735+10:00Cooking: Wicked Wings?<a href="http://www.flickr.com/photos/59319254@N05/5960723129/" title="My Wicked Wings by teenagefoodiecooking, on Flickr"><img alt="My Wicked Wings" height="333" src="http://farm7.static.flickr.com/6023/5960723129_00372a7fb9.jpg" width="500" /></a><br />
<b><u><i>Background:</i></u></b><br />
Who doesn't love KFC's wicked wings, crunchy on the outside, fatty juicy meat on the inside and a spicy kick. But wicked wings aren't exactly cheap $3.25 for 3. This recipe makes about 16 for the same price and most of the ingredients are ones you have in the pantry and want to use up. The secret is in the seasoning and the flour coating.<br />
<br />
<b><i><u>Recipe:</u></i></b><br />
<b>Ingredients:</b><br />
+ 1kg wings (wings with the drummette attatched though you can use just wings if you want)<br />
+ chilli/cayenne powder<br />
+ cumin powder<br />
+ garlic powder<br />
+ onion powder<br />
+ 2 cups plain flour<br />
+ 2 eggs whites<br />
+ neutral oil for deep frying<br />
<br />
<b>Method:</b><br />
<br />
<ol><li>Chop the wingtips off the chicken wings (you can save these for stock if you wish). Then chop the wing into the wing and the drummette. Place into a large bowl.</li>
<li>Place a tsp each of chilli and cumin powder over the wings and 1/2 tsp garlic and onion powders (adjust accordingly to taste). Mix and let to marinate whilst you prepare the batter. </li>
<li>Place the flour into a large bowl and add 2 heaped tsps of chilli powder, 1 tsp each of cumin and salt, 1/2 tsp garlic and onion powder<span class="Apple-style-span" style="font-size: x-small;"> (or use whatever "11 secret herbs and spices" coating recipes you can find on the net)</span>.<b> Then add a tbsp of water and using fingertips rub it into the flour like if making a crumble. </b>Continue to add small amounts of water until 1/3-1/2 of the flour mix contains little round circles of flour/crumble. This part is essential to making the super crispy crunch part to the coating. </li>
<li>Whisk the egg whites till very frothy but <b>not </b>meringue consistency. </li>
<li>Heat up the oil to 180 degrees or until a wooden chopstick bubbles when placed in the oil. </li>
<li>One at a time dip the piece of chicken into the egg white just enough to coat, drip off excess, place into the flour and coat generously then deep fry *. Once the chicken floats and is of golden colour it should be cooked through but do check (around 5 minutes?). Place on paper towl</li>
<li>If you are worried the chicken will go cold, place it in a <b>warm </b>oven until ready to serve. </li>
</ol><br />
*I suggest you deep fry one piece of chicken as a test first and taste it to check if any additional spices need to be added.teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com4tag:blogger.com,1999:blog-6840662963222647491.post-52798292384453215452011-07-22T01:26:00.000+10:002011-07-22T01:26:33.443+10:00Cooking: Grilled Garlic Butter Mussels<a href="http://www.flickr.com/photos/59319254@N05/5960729419/" title="Mussels by teenagefoodiecooking, on Flickr"><img alt="Mussels" height="400" src="http://farm7.static.flickr.com/6027/5960729419_9f19ee072d.jpg" width="300" /></a><br />
<br />
<b><u>Background:</u></b><br />
<span class="Apple-style-span" style="font-size: x-small;">I was flicking through a seafood grill cookbook and saw a few recipes for oysters, scallops and mussels all topped with flavoured butter and then put on the barbie. I really liked the idea and instead of using the barbie I just put my mussels under the grill. The results were delicious though I did learn a few things along the way and steps that I would do differently next time. Sorry I don't have exact measurements for ingredients as I just went by feel.</span> I'm sure you can judge how much to use and it really is up to you how buttery/garlicky/chilli you prefer. Leftover butter can be used to put on steaks or even used to make a pasta sauce.<br />
<br />
<b><u><i><span class="Apple-style-span" style="font-size: large;">Recipe</span></i></u></b><br />
Makes 30-40 mussels depending on mussel size. Up to you how many per serving (4 people entree)<br />
<b>Ingredients:</b><br />
+ 1kg mussels, debearded and scrubbed.<br />
+ a couple of tbsps of softened butter<br />
+ 1-2 cloves of garlic (depending on size and preference)<br />
+ 1/2 tsp chiili flakes<br />
+ chopped parsley (or any other <b>subtle </b>herb of preference)<br />
<br />
<b>Method:</b><br />
<ol><li> Mince the garlic as fine as you can (a japanese mincer plate is very very convenient and achieves almost puree consistency) and add it to the butter along with the chilli and chopped parsley. Mix well and then shaped into a rectangle log on clingfilm and then wrap it up and put it in the freezer to firm up. <span class="Apple-style-span" style="font-size: x-small;">(I didn't firm up the butter which made it very hard to portion out onto the mussels, so don't skip this step, it'll save you time)</span></li>
<li>Boil an inch of water in a saucepan/pot that can fit all the mussels (if not possible cook the mussels in batches). Tip the mussels in and place the lid on. Give the saucepan a gentle shake every now and then. <span class="Apple-style-span" style="font-size: x-small;">(I actually grilled open my mussels but I don't recommend it as it made the shells incredibly brittle)</span> </li>
<li>After 2 mins take out any that are open and place onto a plate. Place the lid back on and continue cooking mussels that aren't open. Check every minute until all mussels are open, if some mussels refuse to open, chuck them out or if you're in my household, pry them open at you're own risk. </li>
<li>Once the mussels are cool enough to handle, take away one side of the shell and discard. Align all the half shell mussels onto a baking tray. </li>
<li>Take the butter out and cut into 1cm or less cubes and place a cube on top of each mussel.* (make sure you don't put too much as it can become very oily and slightly unpleasant mentally to eat. Thinking of that waistline.</li>
<li>Grill until the butter has melted and then an extra minute to cook the garlic. </li>
<li>Serve! </li>
</ol><div>*I didn't add salt to the mussels as they usually are salty enough from the seawater but do taste a mussel before you put the butter on top to check, if it does need seasoning sprinkle a smidgen of salt over the mussels. </div>teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com2tag:blogger.com,1999:blog-6840662963222647491.post-58677904410685695732011-07-18T23:36:00.000+10:002011-07-18T23:36:00.004+10:00Eating in South AustraliaA couple of weeks ago my family drove up to South Australia. We stayed mainly in Adelaide which is a beautiful city. I loved the old buildings however I only had my digital camera with me, not the DSLR and it was always at night when we walked by them so I didn't manage to take many decent photos.<br />
But this is my food blog so I'm only going to post the food I had on the trip in this post. If I have time I'll do a post on all the non food aspects of the trip on my other blog (which you can find if you click "view complete profile" in the about me section).<br />
<br />
I don't remember all the names of every place we ate at, let alone dish names and prices.<br />
<br />
<b><u><span class="Apple-style-span" style="font-size: large;">Day 1:</span></u></b><br />
At lunch at a Cafe in Horsham. Spinach, pumpkin and ricotta pie $8ish. Lots of variety in the salad.<br />
<div style="text-align: left;"><a href="http://www.flickr.com/photos/nonfoodieponderings/5949092933/" title="P1060882 by nonfoodieponderings, on Flickr"><img alt="P1060882" height="180" src="http://farm7.static.flickr.com/6008/5949092933_09f537ab3e_m.jpg" width="240" /></a></div><div style="text-align: left;">Went <b>Cafe Kowloon</b>, Chinatown in Adelaide for dinner. </div><a href="http://www.flickr.com/photos/nonfoodieponderings/5949098641/" title="P1060917 by nonfoodieponderings, on Flickr"><img alt="P1060917" height="240" src="http://farm7.static.flickr.com/6140/5949098641_2953f432ce_m.jpg" width="180" /></a><br />
We were feeling pretty adventurous that night, we chose a stir fried crocodile dish and fish poached in chilli stock/oil (水煮鱼)<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5949105025/" title="P1060922 by nonfoodieponderings, on Flickr"><img alt="P1060922" height="180" src="http://farm7.static.flickr.com/6127/5949105025_427bc62040_m.jpg" width="240" /></a><br />
This was sooooo chilli it was like delicious torture. Good to try everything once right?<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5949236906/" title="P1060920 by nonfoodieponderings, on Flickr"><img alt="P1060920" height="180" src="http://farm7.static.flickr.com/6123/5949236906_6485e55b6c_m.jpg" width="240" /></a><br />
These seaweed beans were good to counteract the chilli fish.<br />
<br />
<b><u><span class="Apple-style-span" style="font-size: large;">Day 2:</span></u></b><br />
Went to the oldest German town in Australia, Hahndorf, and ate lunch there. We ended up at a little cafe which was actually run by an Asian (Korean?) couple and tried some German sausages which were very good.<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5949110679/" title="P1060954 by nonfoodieponderings, on Flickr"><img alt="P1060954" height="240" src="http://farm7.static.flickr.com/6126/5949110679_44609faf50_m.jpg" width="180" /></a><br />
That night we found ourselves in Chinatown once again trying a restaurant which is very famous in Melbourne.<br />
NOODLE KINGDOM where we ordered the exact same two bowls of noodles we did when we went to the Preston one in Melbourne. The menu and prices are the exactly the same.<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5949117453/" title="P1070016 by nonfoodieponderings, on Flickr"><img alt="P1070016" height="240" src="http://farm7.static.flickr.com/6011/5949117453_1a5c406008_m.jpg" width="180" /></a><br />
The sauce bottles were DISGUSTINGLY DIRTY<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5949680962/" title="P1070018 by nonfoodieponderings, on Flickr"><img alt="P1070018" height="180" src="http://farm7.static.flickr.com/6004/5949680962_ed20f719b2_m.jpg" width="240" /></a><br />
The Lanzhou Beef Noodles<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5949268718/" title="P1070019 by nonfoodieponderings, on Flickr"><img alt="P1070019" height="180" src="http://farm7.static.flickr.com/6136/5949268718_8460eaa839_m.jpg" width="240" /></a><br />
These beef skewers were the hit of the night. Well marinated but very oily.<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5949252146/" title="P1070015 by nonfoodieponderings, on Flickr"><img alt="P1070015" height="180" src="http://farm7.static.flickr.com/6122/5949252146_ce594c8252_m.jpg" width="240" /></a><br />
The spicy lamb noodles. Disappointingly bad compared to the ones at Preston.<br />
<br />
Overall: Adelaide Noodle Kingdom sucks compared to the Preston Noodle Kingdom.<br />
<br />
<b><u><span class="Apple-style-span" style="font-size: large;">Day 3:</span></u></b><br />
Headed up to the Barossa Valley and had lunch at Maggie Beer's Farm Shop. I loved the shop and I think I tried/tasted every product. I really regret not buying a bottle of vino cotto as both my brother and I loved it, but I'm pretty sure you can get it here anyways.<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5949276614/" title="P1070062 by nonfoodieponderings, on Flickr"><img alt="P1070062" height="240" src="http://farm7.static.flickr.com/6005/5949276614_0d6999a75b_m.jpg" width="180" /></a><br />
Pheasant Farm Pate was my favourite out of all the pate's and we got the big sized tub because we LOVE our pate. It was rich and the jelly had an intense flavour, however I wasn't a fan of the peppercorn/berry things on the top.<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5949872498/" title="P1070061 by nonfoodieponderings, on Flickr"><img alt="P1070061" height="240" src="http://farm7.static.flickr.com/6143/5949872498_7c4dc3d0b0_m.jpg" width="180" /></a><br />
For dessert we got a creme caramel each because no one wanted to share. I actually really liked the slight bitterness to the caramel as it gave a sharp edge to the eggy rich custard.<br />
<br />
And of course we had Chinese for dinner again <b>BUT</b> this was probably one of the better/top chinese meals I've had all year. The restaurant actually isn't in Chinatown, it's on Grote St, newly renovated, very spacious and slightly grand. The place is called <b>J Restaurant </b>and I don't know why it only has 75% on Urbanspoon but it definitely deserves higher. <i>Exceptional value, I have no idea how they make money.</i><br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5948730745/" title="P1070144 by nonfoodieponderings, on Flickr"><img alt="P1070144" height="180" src="http://farm7.static.flickr.com/6147/5948730745_7aa1be7c8a_m.jpg" width="240" /></a><br />
Well braised pork trotter/hock/leg. Glistening with lots of sauce to dip the meat into, great with rice.<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5949295970/" title="P1070146 by nonfoodieponderings, on Flickr"><img alt="P1070146" height="180" src="http://farm7.static.flickr.com/6128/5949295970_5fd7a1fa8a_m.jpg" width="240" /></a><br />
Deep fried eggplant $10ish Crispy outside, soft inside.<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5949304792/" title="P1070147 by nonfoodieponderings, on Flickr"><img alt="P1070147" height="180" src="http://farm7.static.flickr.com/6149/5949304792_c7ac9851b3_m.jpg" width="240" /></a><br />
Chinese celery, tofu and bamboo. Nice and refreshing.<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5948758915/" title="P1070148 by nonfoodieponderings, on Flickr"><img alt="P1070148" height="180" src="http://farm7.static.flickr.com/6129/5948758915_30da2a76db_m.jpg" width="240" /></a><br />
Fried cripsy duck. Boneless duck is of course a winner =]<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5949332674/" title="P1070153 by nonfoodieponderings, on Flickr"><img alt="P1070153" height="240" src="http://farm7.static.flickr.com/6014/5949332674_165aa3aa58_m.jpg" width="180" /></a><br />
Fried fish, looked and tasted great.<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5948768257/" title="P1070149 by nonfoodieponderings, on Flickr"><img alt="P1070149" height="180" src="http://farm7.static.flickr.com/6012/5948768257_a0b71f7df8_m.jpg" width="240" /></a><br />
My favourite dish of the night. The crab!! Spicy and finger lickingly good. There was so much crab that we couldn't finish it (7 people...) The crab itself wasn't the freshest but the sauce and the lotus root and other vegetables were very good. When you finish half of it they come and retop the sauce and add some more vegies to it. And it was <b>ONLY $22.50. </b><br />
<b><br />
</b><br />
Only downside to the restaurant was that there was msg used (which is very common for chinese restaurants).<br />
<br />
<b><u><span class="Apple-style-span" style="font-size: large;">Day 4:</span></u></b><br />
I didn't take a picture of lunch but it was Fish and Chips down at Victor Harbour. We went to a place that was runners up in the South Australian Fish and Chip competition or something like that. It was pretty good I must say. Not the best but up there.<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5949339794/" title="P1070211 by nonfoodieponderings, on Flickr"><img alt="P1070211" height="240" src="http://farm7.static.flickr.com/6026/5949339794_796be35018_m.jpg" width="180" /></a><br />
Since the weather was so nice in Adelaide we couldn't resist getting ice creams. I'm actually quite surprised how well this photo turned out, I could almost just lick the screen. Cookies and Cream =]<br />
<br />
We then went to Glenelg where we walked the entire main street trying to choose where to eat and finally gave up when we reached the end and chose <b>Glenelg bbq inn</b>. Little did we know that this would be the most memorable meal of the trip.<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5948792225/" title="P1070248 by nonfoodieponderings, on Flickr"><img alt="P1070248" height="180" src="http://farm7.static.flickr.com/6024/5948792225_45999e4f44_m.jpg" width="240" /></a><br />
<i>Mixed Grill $26.5</i><br />
There is actually a large sausage and a lamb shaslick (kebab) under that steak.<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5948800875/" title="P1070249 by nonfoodieponderings, on Flickr"><img alt="P1070249" height="180" src="http://farm7.static.flickr.com/6012/5948800875_714dab3a8b_m.jpg" width="240" /></a><br />
<i>Mixed Grill $23</i><br />
Same as above except a chicken shaslick instead of lamb.<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5949373038/" title="P1070253 by nonfoodieponderings, on Flickr"><img alt="P1070253" height="180" src="http://farm7.static.flickr.com/6018/5949373038_fcf8a47cbf_m.jpg" width="240" /></a><br />
<i>Porterhouse Steak 400g $25</i><br />
Dad suggested I get the 400g instead of the 250g as it was only $3.5 more. I came to regret it as this steak was the biggest slab of meat I ever tackled. At least an inch thick an about the size of my hand I struggled but somehow managed to finish it. The char/crust was delicious, cooked medium rare as I requested.<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5949364802/" title="P1070252 by nonfoodieponderings, on Flickr"><img alt="P1070252" height="180" src="http://farm7.static.flickr.com/6147/5949364802_687f3f7d56_m.jpg" width="240" /></a><br />
<i>T-Bone 850g+ $30</i><br />
I have no idea how my brother managed to eat it all. It was the size my face and probably about an inch thick.<br />
Keep in mind that my brother is probably one of the skinniest guys around, except he has a bottomless stomach.<br />
<br />
<b><u><span class="Apple-style-span" style="font-size: large;">Day 5:</span></u></b><br />
Lunch we ate at KFC in Port Adelaide and I must say it was probably the best and biggest KFC I've had in YEARS. I think we all know what KFC looks like. Loved the Hot and Spicy Chicken.<br />
<br />
For dinner we went to <b>Mandoo Korean Dumplings</b> which is a bit of a hole-in-the-wall kinda place. It is run by a Korean family which are extremely welcoming and kind hearted.<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5949389160/" title="P1070343 by nonfoodieponderings, on Flickr"><img alt="P1070343" height="180" src="http://farm7.static.flickr.com/6025/5949389160_3866b367fc_m.jpg" width="240" /></a><br />
We had the <i>Mandoo-jeongol</i> for 4 $45<br />
It was a really nice warming meal with lots of vegies to make us feel better after all the meat we had been eating. The dumplings weren't a hit as they were incredibly dry inside but it was fun discovering which dumpling you got as there were 3 or 4 different ones. I liked the corn one the most, the kimchi one was a little too strange for me.<br />
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<b><u><span class="Apple-style-span" style="font-size: large;">Day 6:</span></u></b><br />
We headed down to Mt Gambier and stopped at a town by the sea which I have already forgotten the name of. There I had a great cranberry chicken and avocado foccacia, something I must recreate for lunch.<br />
<br />
That night we ate at what seemed to be the most popular restaurant in Mt Gambier on a Tuesday night, <b>Wild Ginger. </b><br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5949397524/" title="P1070356 by nonfoodieponderings, on Flickr"><img alt="P1070356" height="240" src="http://farm7.static.flickr.com/6135/5949397524_002c375240_m.jpg" width="180" /></a><br />
<i>Thai Fish Cakes $7.90</i><br />
The sauce was great but that was really all that was going for it.<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5949405500/" title="P1070358 by nonfoodieponderings, on Flickr"><img alt="P1070358" height="180" src="http://farm7.static.flickr.com/6001/5949405500_1ccef60eb2_m.jpg" width="240" /></a><br />
The prawn special that night.<br />
Very generous, succulent prawns and crunchy vegetables.<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5949413962/" title="P1070361 by nonfoodieponderings, on Flickr"><img alt="P1070361" height="180" src="http://farm7.static.flickr.com/6135/5949413962_c84854cc5b_m.jpg" width="240" /></a><br />
<i>Phad thai $17.90</i><br />
Nothing spectacular but still very tasty.<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5948867531/" title="P1070362 by nonfoodieponderings, on Flickr"><img alt="P1070362" height="180" src="http://farm7.static.flickr.com/6014/5948867531_4a74a04094_m.jpg" width="240" /></a><br />
<i>Matsaman curry $20.90 (of course we had to try it after Masterchef)</i><br />
Tender falling apart beef with lots of spices. The pickled dish on the side was a good contrast to the rich curry.<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5948875941/" title="P1070364 by nonfoodieponderings, on Flickr"><img alt="P1070364" height="180" src="http://farm7.static.flickr.com/6013/5948875941_c68fae028d_m.jpg" width="240" /></a><br />
<i>Phad Char Seafood $21.90</i><br />
This one was on the spicier side with lots of perfectly cooked seafood and vegetables.<br />
<a href="http://www.flickr.com/photos/nonfoodieponderings/5948883655/" title="P1070368 by nonfoodieponderings, on Flickr"><img alt="P1070368" height="180" src="http://farm7.static.flickr.com/6026/5948883655_a13e543d16_m.jpg" width="240" /></a><br />
Dessert of black sticky rice with coconut milk. So nice but so full.<br />
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<b><u><span class="Apple-style-span" style="font-size: large;">Day 7:</span></u></b><br />
Lunch bought some pies from the local bakery in Port Fairy, they sucked.<br />
<br />
Went to Laksa King for dinner, completely packed and had to kill an hour to wait for our table. Can't say 100% worth the wait, but it was still some pretty damn good laksa. That area is starting to become MalaysiaTown with Chillipadi, Ampang Tofu, Chef Legenda all in that strip.<br />
<br />
That concludes the South Australia trip. Took me almost 2 hours to get all the photos in and type up this post.<br />
<br />
<u><i><b><span class="Apple-style-span" style="font-size: large;">Up next</span></b></i></u><br />
-Mussels with garlic chilli butter<br />
-My Wicked Wingsteenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com2tag:blogger.com,1999:blog-6840662963222647491.post-78418360306925280772011-07-11T12:28:00.000+10:002011-07-11T12:28:52.455+10:00Welcome back?I haven't really blogged much for the past month or two<br />
However expect to see more posts soon as I have a post on my week up in South Australia coming up and a few things I've cooked recently.<br />
I've been pretty busy lately and I've finally managed to just get a few days at home and of course I spent most of the time in the kitchen.<br />
So stay tuned guys<br />
Teenagefoodie is getting off her lazy ass and coming back.teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com1tag:blogger.com,1999:blog-6840662963222647491.post-38667750069422775372011-06-17T15:00:00.001+10:002011-06-17T15:04:41.616+10:00Eating Out: ChilliPadi [Melbourne Central]I wasn't going to post this one due to the fact that I was only going to try one dish and I was eating there on a free voucher. However the food was just too good that I must share it with you guys.<br />
<br />
I had received this voucher from uni and it was going to expire soon so I decided to go try out Chillipadi. I always had the idea that chillipadi was expensive Malaysian food but when I saw the menu I realised it wasn't. It is actually average priced (meaning most dishes around $10) in a very nice environment.<br />
<br />
Back to the voucher it said that you had to online book before you go but since it was quite a last minute decision (12am midnight decision with the boy because he had a voucher too) I thought I'd book, then check in the morning if I got a reply, if not tweet Chillipadi. Didn't have a reply, I think there might have been a problem since the Chillipadi guy/girl told me I was supposed to get an automated reply, so I tweeted and booked through twitter. Oh technology =]<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/blau92/5840927961/" style="margin-left: 1em; margin-right: 1em;" title="Nasi Lemak [Chillipadi] by teenagefoodie, on Flickr"><img alt="Nasi Lemak [Chillipadi]" height="375" src="http://farm6.static.flickr.com/5077/5840927961_28b202bf90.jpg" width="500" /></a></div><br />
<div style="text-align: center;"><b><span class="Apple-style-span" style="font-size: large;">Nasi Lemak</span></b></div><div style="text-align: left;"><b>Likes:</b></div><div style="text-align: left;">+ BEST RICE!!! I have no idea what they cook their rice in but it was full of flavour<span class="Apple-style-span" style="font-size: x-small;"> (chicken stock? the boy said pandan and coconut, but I felt like there was something more to it than just coconut rice)</span></div><div style="text-align: left;">+ Tender chicken with a rich runny curry sauce for the rice =] </div><div style="text-align: left;">+ Fragrant sambal that didn't make me cry like the one at Nasi Lemak House</div><div style="text-align: left;">+Crunchy ikan bilis and peanuts</div><div style="text-align: left;">+ Achar, something that you don't always get with nasi lemak, good refreshing hit.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>Dislikes:</b></div><div style="text-align: left;"><b>- </b>None. Does the achar being deceptively chilli count? </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">This nasi lemak did make me notice something. Since whenever the boy and I go out to have Malaysian <span class="Apple-style-span" style="font-size: x-small;">(which is probably way too often)</span> we never get the same dish. But that day we had to because the voucher was for nasi lemak. And whilst we were both eating it, I realised we both ate it differently. The boy likes eat all the sambal<span class="Apple-style-span" style="font-size: x-small;"> (no idea how he does it)</span>and then mix everything together like it's fried rice. <i>Is that how Malaysians eat it? </i>But I like to keep all my components separate. At the end the boy convinced me to try it his way and I'm not converted. Unlike how he converted me from Honkie wonton noodles to Malaysian wonton mee. I think the boy may have broken his record for downing a nasi lemak but it makes it a little awkward because then he's just watching me eat mine and I feel like I should give him some. And when you read this K仔, don't change your ways, I like it the way it is.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/blau92/5841479792/" style="margin-left: 1em; margin-right: 1em;" title="Teh Tarik $2.90 [Chillipadi] by teenagefoodie, on Flickr"><img alt="Teh Tarik $2.90 [Chillipadi]" height="500" src="http://farm3.static.flickr.com/2678/5841479792_8e1ae5536e.jpg" width="375" /></a></div><div class="separator" style="clear: both; text-align: center;">Also got a hot teh tarik extra because it was sooooo cold.</div><div class="separator" style="clear: both; text-align: left;">It was pretty frothy on the top and milky all the way through. Only complaint would be it was soooo sweet I felt like I was going to OD on sugar/condensed milk. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><u>Food</u></b>: <span class="Apple-style-span" style="color: #990000;"><b>9/10</b></span> The great thing about the nasi lemak was that it was so consistent through the elements, from prior Melbourne nasi lemak experience there is usually a standout component and then the rest if just average/below average. The intense sweetness of the nasi lemak wasn't my preference though I did ask the boy whether it was supposed to be this sweet and he said it varies, some people like it this way. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><u>Service/environment</u>:</b> <b><span class="Apple-style-span" style="color: #990000;">8.5/10</span></b> Service wise it was excellent. All service was done by one waiter, who was enthusiastic (for once!) and truly cared about your needs. He was concerned that the teh tarik wasn't super hot and to tell him if we wanted it hotter, I thought it was pretty hot...I mean the tarik-ing does cool it down. And he moved us further into the restaurant as he realised he placed us in a pretty cold spot. Which led to environment problem of Chillipadi being right in the entrance of MC and it gets very cold near the front door in Winter.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><u>Value:</u></b> <span class="Apple-style-span" style="color: #990000;"><b>9/10</b></span> For the quality of the food, it is exceptional value. </div><div class="separator" style="clear: both; text-align: left;"><b>Accessibility: </b>Could be a little hard to find and you might walk into Chilli India next door, but hey its the same chain of restaurants. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><i>Verdict</i></b>: Definitely coming back to try other dishes. Damn I fell into the trap of voucher advertising but the food is just too good. </div><a href="http://www.urbanspoon.com/r/71/760453/restaurant/Victoria/CBD/Chillipadi-Melbourne"><img alt="Chillipadi on Urbanspoon" src="http://www.urbanspoon.com/b/link/760453/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com3tag:blogger.com,1999:blog-6840662963222647491.post-89986771800653979852011-06-17T14:19:00.000+10:002011-06-17T14:19:18.178+10:00Drinks at Old Town Mamak and Ramen Ya revistedSorry I haven't posted in almost a month.<br />
Because of this awesome time of the semester called EXAMSSSS<br />
I still have one more to go but I want to just post this stuff before I forget.<br />
<br />
Last Friday I went out with my friends which I only saw a few times all semester due to the fact that we all go to different unis/campuses.<br />
<br />
We went to Ramen Ya for lunch. I first visited Ramen-Ya about nine months ago. I wasn't completely blown away by it but it was pretty good for the standard of Melbourne ramen. Fastforward nine months later...in my opinion it has gotten worse. The tonkotsu base was lacked depth, no gelatinous-ness whatsoever, tasted like a cheats broth of msg. All the other components were about the same and of a relatively good standard.<br />
<br />
<b>September 2010</b><br />
<a href="http://www.flickr.com/photos/blau92/5042521793/" title="Charshu Tonkotsu Ramen $10 by teenagefoodie, on Flickr"><img alt="Charshu Tonkotsu Ramen $10" height="375" src="http://farm5.static.flickr.com/4092/5042521793_e92d684d95.jpg" width="500" /></a><br />
<br />
<b>June 2011</b><br />
<a href="http://www.flickr.com/photos/blau92/5841469506/" title="Tonkotsu Charsu Ramen [Ramen Ya] by teenagefoodie, on Flickr"><img alt="Tonkotsu Charsu Ramen [Ramen Ya]" height="375" src="http://farm3.static.flickr.com/2726/5841469506_f8924bcd91.jpg" width="500" /></a><br />
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You can see from these two pictures that the soup from the first one was a lot more milky (which is good as it means the bones in the soup have been boiled for long enough for the marrow to break down).<br />
<br />
Later in the afternoon we decided to get some drinks because of the msg overload from lunch. We went to Old Town Kopitiam Mamak at QV.<br />
<a href="http://www.flickr.com/photos/blau92/5840924381/" title="Cham and Bandung Cincau [Old Town Kopitiam Mamak] by teenagefoodie, on Flickr"><img alt="Cham and Bandung Cincau [Old Town Kopitiam Mamak]" height="500" src="http://farm3.static.flickr.com/2482/5840924381_b48631957b.jpg" width="375" /></a><br />
Left: Bandung Cincau which is a rose syrup milk with grass jelly<br />
Right: Cham which is milk tea and coffee mixed together.<br />
<br />
I absolutely love the mugs and the great atmosphere of Old Town Mamak.<br />
<br />
Both drinks were around $3.50-$4.teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com0tag:blogger.com,1999:blog-6840662963222647491.post-27375988664180346812011-05-23T20:55:00.000+10:002011-05-23T20:55:50.873+10:00Eating Out: Palms Foodcourt and Restaurant [Glen Waverley, 3150]<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 18px;"><span class="street-address">213-215 Blackburn Road</span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 18px;"><span class="locality">Glen Waverley</span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 18px;">,</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 18px;"> </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: arial, helvetica, sans-serif; font-size: 12px; line-height: 18px;"><a class="quiet-link postal-code" href="http://www.urbanspoon.com/zip/71/3150/Victoria-restaurants.html" style="border-bottom-color: rgb(1, 68, 167); border-bottom-style: none; border-bottom-width: 1px; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; color: black; text-decoration: none;">3150</a></span><br />
<br />
For the past 12 weeks I've eaten out pretty much every Friday night yet I seemed to have only reviewed a couple of places. I have no idea how that works...but I think some contributing factors include not bringing my camera and being wayyy too hungry to care after 2 hours of intense frisbee.<br />
<br />
From around week 2 the boy and I have said we should try Curry and Chips as I pass it everyday to and from uni. And 10 weeks later we end up at last Friday night where I said "we're going to Curry and Chips cos otherwise we'll never go" and guess what we stood outside the door and decided to go Palms Foodcourt behind us instead.<br />
<br />
<a href="http://www.flickr.com/photos/blau92/5742285940/" title="Curry Laksa $9.50 [Palms Food Court] by teenagefoodie, on Flickr"><img alt="Curry Laksa $9.50 [Palms Food Court]" height="213" src="http://farm4.static.flickr.com/3117/5742285940_75297717ef.jpg" width="320" /></a><br />
<b><span class="Apple-style-span" style="font-size: large;"> Curry Laksa $9.50</span></b><br />
<b><i>Likes</i></b>:<br />
+ Lots of spices<br />
+ Correct noodles<br />
+ Lots of tofu puffs to soak up the soup<br />
<b><i>Dislikes</i></b>:<br />
-Soup was way too thick with not enough coconut milk<br />
- Hardly any toppings<br />
- No vegies except for beansprouts. <br />
<a href="http://www.flickr.com/photos/blau92/5741737601/" title="Hainanese Chicken Rice $9 [Palms Food Court] by teenagefoodie, on Flickr"><img alt="Hainanese Chicken Rice $9 [Palms Food Court]" height="213" src="http://farm6.static.flickr.com/5108/5741737601_e02399e17b.jpg" width="320" /></a><br />
<span class="Apple-style-span" style="font-size: large;"><b>Hainanese Chicken Rice $9</b></span><br />
<b><i>Likes</i></b>:<br />
+ Decent serving size<br />
+ Sauces had a strong taste<br />
<b><i>Dislikes</i></b>:<br />
-Chicken was BITTER<br />
-Chicken contained lots of bones, little meat and was not cleaned of innards<br />
-Rice wasn't chickeny<br />
-Soup was worse than msg soup, had a weird aftertaste.<br />
<br />
<b><u>Food</u></b>: <span class="Apple-style-span" style="color: #cc0000;"><b>6/10</b></span><span class="Apple-style-span" style="color: #990000;"> </span>Chicken rice was the worst I've ever had. Curry laksa possibly passable.<br />
<b><u>Service/Environment:</u></b><span class="Apple-style-span" style="color: #cc0000;"><b> 7/10 </b></span>Seems relatively renovated except the tables are just way too close to each other.<br />
<b><u>Value:</u></b> <span class="Apple-style-span" style="color: #cc0000;"><b>5/10</b></span> Sure you're getting dinner for under $10 per person but if you think about it you can a curry laksa for the same price at Laksa King which is many times better and a chicken rice from Wong's Lucky Bar for $1 cheaper and a billion times better....go figure<br />
<b><u>Accessibility:</u></b> A few minutes walk from Syndal Station, otherwise also accessible by bus.<br />
<br />
<i style="font-weight: bold;">Verdict? </i>I have a feeling this place is only good for the Indian food and not the Malaysian food. The Malaysian food is easily summed up by the boy "I realise why my parents don't come here anymore". ONLY reason I <i>might</i> come back is for their Indian side.<br />
<a href="http://www.urbanspoon.com/r/71/1426514/restaurant/Victoria/Palms-Foodcourt-and-Restaurant-Glen-Waverley"><img alt="Palms Foodcourt and Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/link/1426514/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com3tag:blogger.com,1999:blog-6840662963222647491.post-58706573305961406242011-05-23T18:40:00.001+10:002011-05-23T18:42:15.428+10:00Masterchef Training: [Week 3]Once again no recipe for this week. Because I'm such a last minute person I spend my weekends frantically rushing assignments/essay/other homework and therefore don't get to cook.<br />
However, some good news my very first Masterchef Magazine arrived earlier this week and I was super excited. Yes, I like over 5000 other aussies bought the deal from that deal website which I have forgotten the name of already. So stay tuned there are a few dishes I want to cook from the mag.<br />
<br />
A quick overview of the Masterchef week:<br />
<b>Sunday:</b> The rabbit mystery box. I don't think I'll be attempting this one, at least not until holidays. I have found a butcher which sells them (Pinewood Shopping Centre near Coles) if you're interested.<br />
<b>Monday: </b>Pressure test of bombe alaksa. This one I will definitely attempt. I don't think I can do it under timed conditions as I only have one ice cream machine.<br />
<b>Tuesday: </b>Celebrity chef challenge of PIE!! Also going to attempt to make pie over the holidays, without kidneys though thanks :)<br />
<b>Wednesday:</b> Team challenge<br />
<b>Thursday:</b> Pressure test again. 10 minute dish. I would have either made steak <span class="Apple-style-span" style="font-size: x-small;">(thicker than that guys though) </span>with coleslaw or pan fried salmon steak (pink just cooked centre for that creaminess) with some sort of avocado.<br />
<b>Friday:</b> Masterclass, I still haven't finished watching it yet.<br />
<br />
Thats all for this week.teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com0tag:blogger.com,1999:blog-6840662963222647491.post-72719839970340281772011-05-15T17:48:00.000+10:002011-05-15T17:48:24.334+10:00Masterchef Training: No recipe [Week 2]I think I might add into these posts what I would make each episode (except for Chefs Challenge, Team Challenge Masterclass). Masterchef weeks start on the Sunday by the way.<br />
<br />
<b>Sunday:</b> Taste test followed by Invention Test = Potstickers/Gyozas.<br />
<b>Monday: </b>Dish that got you into food = Typical chinese meal of 3 dishes 1 soup. One stir fried dish. (helping Mum make dinner at night)<br />
<b>Tuesday, Wednesday, Thursday, Friday:</b> Not applicable.<br />
<br />
I didn't cook anything along the lines of Masterchef this week. Only a Stir Fried Noodle dish (炒河粉) and a Pasta Bake over the weekend.<br />
<br />
Mystery Box tonight though. Maybe I'll cook something next week.teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com2tag:blogger.com,1999:blog-6840662963222647491.post-68228117319167163512011-05-15T00:33:00.001+10:002011-05-15T00:34:08.615+10:00Masterchef Training: Roast Tomato Soup [Mystery Box, Week 1]I wrote this on Monday with the intention of inserting a photo along with post but I have decided against it because the photo turned out pretty bad.<br />
<br />
First week of Masterchef and I've already missed Masterclass and the start of last nights ep.<br />
Attempted to make tomato soup last night and it was a massive fail. Didn't use a recipe and I'd never made it before, I was destined for success =.="<br />
<br />
<b><u><span class="Apple-style-span" style="font-size: large;">Fail Tomato Soup</span></u></b><br />
<b>Ingredients: </b><br />
<ul><li>1/2 Onion, diced.</li>
<li>Handful of grated carrot (omitting next time)</li>
<li>8 super ripe tomatoes</li>
<li>Stock of some sort, preferably homemade chicken stock.</li>
<li>Chilli flakes</li>
<li>Salt + Sugar to taste</li>
</ul><div><b>Method:</b></div><div><ol><li>Put tomatoes under the grill for 25mins.</li>
<li>Saute onions and carrots until almost mush. </li>
<li>Peel tomatoes and put the flesh in with the onion and carrots.</li>
<li>Add stock and chilli flakes. </li>
<li>Blend it all up with a stick blender. </li>
<li>Season and taste constantly</li>
</ol><div><b><i>What I will do differently next time: </i></b></div></div><div># Burn tomato skins over an open flame/blowtorch.</div><div># Omit carrot as it made the soup orange and didn't affect taste at all. </div><div># Use homemade stock, if not chicken not beef. </div><div># Less chilli more sugar</div><div># Pass it through a sieve</div><div># Make a crunch factor.<br />
<br />
#After going through the recipes of the contestants on the Masterchef website, they had a lot more ingredients than I thought was available. I would have definitely used bacon to get that smoky flavour. </div><div><br />
</div><div><b><i>What I learnt:</i></b></div><div># A good tomato soup is not easy to make, you have to get flavour out of no where.</div><div># 45 mins may feel like ages in a lecture but it feels like nothing in the kitchen</div>teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com2tag:blogger.com,1999:blog-6840662963222647491.post-35327134939346535622011-05-05T00:03:00.000+10:002011-05-05T00:03:29.868+10:00Eating Out: the booth 路边摊 [Box Hill]612 Station St, Box Hill 3128<br />
Accessible by train, tram and bus.<br />
<br />
I believe this place closed for some reason as they reopened early last month. The food here has always been alright but we never came back again for some reason until I saw they had reopened (suggesting the food may have changed).<br />
<br />
Their menu is very extensive and the indecisive ones will find it a nightmare trying to choose a dish. I do like how they describe what is in each and every dish. The food in order that they came out.<br />
<a href="http://www.flickr.com/photos/blau92/5657112151/" title="Three Cup Chicken Rice $8.50 [The Booth, Box Hill] by teenagefoodie, on Flickr"><img alt="Three Cup Chicken Rice $8.50 [The Booth, Box Hill]" height="300" src="http://farm6.static.flickr.com/5104/5657112151_cf4299f015.jpg" width="400" /></a><br />
<b><span class="Apple-style-span" style="font-size: large;">Three Cup Chicken Rice 三杯鸡饭 $8.50</span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Taiwanese restaurant means must try either Beef Noodles and/or Three Cup Chicken.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">One word to describe this dish, disappointing. </span><br />
<b><i>Likes:</i></b><br />
+ Served in claypot (does not represent cooked in claypot, please note the difference)<br />
+ Fresh basil used.<br />
<b><i>Dislike:</i></b><br />
- Chicken, cooked for so long that the bones were mushy.<br />
- Chicken meat had little flavour<br />
- Majority of the chicken were little chicken wings (I'll explain why further down)<br />
- Very oily<br />
- Soupy not dry like it should be<br />
<a href="http://www.flickr.com/photos/blau92/5657117649/" title="Beef Noodle Soup $8.50 [The Booth, Box Hill] by teenagefoodie, on Flickr"><img alt="Beef Noodle Soup $8.50 [The Booth, Box Hill]" height="300" src="http://farm6.static.flickr.com/5221/5657117649_93360f7461.jpg" width="400" /></a><br />
<b><span class="Apple-style-span" style="font-size: large;">Beef Noodle Soup 红烧牛肉面 $8.50</span></b><br />
Choice of Original, Rice, Tau Shou (knife shaved?) +$1.50 or Cat's Ear +1.50 Noodles.<br />
<b><i>Likes:</i></b><br />
+ Fatty braised soft beef cubes<br />
+ Rich soup<br />
+ Generous serving<br />
+ Pickled sour vegetables to balance out the fatty beef<br />
<b><i>Dislikes:</i></b><br />
- Lack of fresh vegetables<br />
<a href="http://www.flickr.com/photos/blau92/5657699036/" title="Special Chicken Noodle Soup $8.50 [The Booth, Box Hill] by teenagefoodie, on Flickr"><img alt="Special Chicken Noodle Soup $8.50 [The Booth, Box Hill]" height="300" src="http://farm6.static.flickr.com/5149/5657699036_f75b8925e2.jpg" width="400" /></a><br />
<a href="http://www.flickr.com/photos/blau92/5657703984/" title="Special Chicken Noodle Soup-Deep Fried Chicken Drummetes $8.50 [The Booth, Box Hill] by teenagefoodie, on Flickr"><img alt="Special Chicken Noodle Soup-Deep Fried Chicken Drummetes $8.50 [The Booth, Box Hill]" height="300" src="http://farm6.static.flickr.com/5226/5657703984_8a6016e9e9.jpg" width="400" /></a><br />
<b><span class="Apple-style-span" style="font-size: large;">Special Chicken Noodle Soup 路边摊招牌面 $8.50</span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If you come here you must try the chicken drummettes. Their specialty. They push the meat down which makes it different and easier to eat all the meat without getting it all over your face. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><b><i>Likes:</i></b></span><br />
+ Super crispy well marinated chicken (Yes you get 4 for that price with noodles)<br />
+ Light broth with noodles (chicken drummettes is very strong flavoured already)<br />
+ Soya marinated egg<br />
<b><i>Dislikes:</i></b><br />
- None that I can think of<br />
So what happens to all the little chicken wings that come connected with these drumsticks? They get thrown into the three cup chicken pot instead.<br />
<a href="http://www.flickr.com/photos/blau92/5657709972/" title="Beef Wrap $9 [The Booth, Box Hill] by teenagefoodie, on Flickr"><img alt="Beef Wrap $9 [The Booth, Box Hill] " height="375" src="http://farm6.static.flickr.com/5141/5657709972_527da51d89.jpg" width="500" /></a><br />
<b><span class="Apple-style-span" style="font-size: large;">Beef Wrap 牛肉卷饼 $9</span></b><br />
Another of their specialty, not sure whether it's worth the $9 but it is very delicious and filling.<br />
<b><i>Likes:</i></b><br />
+ Crispy yet slightly chewy spring onion wrap/pastry.<br />
+ Tonne of marinated beef (reminds me of those ridiculous meat sandwiches they have in America)<br />
<b><i>Dislikes:</i></b><br />
- Hot outside cold inside, however this is actually done on purpose, it's just that I'm not used to the hot/cold difference.<br />
<br />
<b>Food:</b> <b><u><span class="Apple-style-span" style="color: red;">8/10</span></u></b> The three cup chicken pulled it down, all the other dishes are very good.<br />
<b>Service/Environment:</b> <b><u><span class="Apple-style-span" style="color: red;">7/10</span></u></b> It is very cramped and noisy. However service was attentive and the food came out very quickly despite the place being full house. The use of electronic ordering by the waiter/esses is probably the reason behind it.<br />
<b>Value: <u><span class="Apple-style-span" style="color: red;">9/10</span></u></b> Serving sizes are generous, family of 4 adults struggled to finish it. Prices are very very reasonable.<br />
<br />
<b><i><span class="Apple-style-span" style="font-size: large;">Verdict?</span></i></b> Become one of my new favourite places at Box Hill, but then again I have many favourite places at Box Hill.<br />
<a href="http://www.urbanspoon.com/r/71/1548492/restaurant/Victoria/The-Booth-Box-Hill"><img alt="The Booth on Urbanspoon" src="http://www.urbanspoon.com/b/link/1548492/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com2tag:blogger.com,1999:blog-6840662963222647491.post-60724825276582858162011-05-03T12:25:00.001+10:002011-05-03T12:31:08.285+10:00Training for Masterchef, Join Me =]This idea came to me last year but I couldn't do it as there was no time in year 12 to cook (But there was time to watch every episode of Masterchef Sun-Fri =P). Now at uni I'm finding equally if not more challenging to find the time to cook. Instant noodles do not count as cooking by the way.<br />
Many friends of mine told me to sign up for Masterchef last year, however I knew I didn't have the skills or knowledge to. However it would have been really cool to be the youngest person to audition, whether I would get chosen was another issue. Currently I don't actually plan to audition for Masterchef because I know that I'll throw my university degree away to pursue a career in cooking. Another problem is the lifestyle that comes with being a chef. It's a hard job/life that you won't be appreciated for (something I find many people overlook) keep in mind I'm not saying any job is easy but standing up all day until the wee hours of the morning in an incredibly hot environment 6-7 days a week for decades is not what I'm prepared to do.<br />
<br />
So getting back on track, what was the idea?<br />
To do the challenges they face on the show in my/your own kitchen (well mums kitchen, she's quite possessive of it). I'm leaning more towards the mystery box challenge as I'll probably only have enough time to cook once a week. Otherwise the invention test is also a pretty good option.<br />
Please join me in this "training"/"challenge" what ever you may like to call it.<br />
<br />
On the first episode (Sunday night May 1st) they had to cook something with basic ingredients. I'll have to watch the part where they list all the ingredients they can use. I'm thinking roasted tomato soup with (spicy) flatbread croutons. Probably not enough to wow the judges but enough to satisfy my tomato soup craze (Heinz is the best out of 4 brands I've tried so far, Campbells being the worst and Aldi coming in second, I don't remember Coles but obviously it wasn't good enough to stay in my memory)<br />
<br />
PS. Currently in the library reading Adam Liaw's Two Asian Kitchens and I'm loving it, I shall get my own copy for myself one day. Hopefully it'll be the first cookbook I'll ever buy.teenagefoodiehttp://www.blogger.com/profile/12136454664167080347noreply@blogger.com1