Posts tagged as:

asian

Pineapple tarts

by jeroxie January 17, 2012

Pineapple is translated as ‘Ong Lai’ in Hokkien. Direct translation means prosperity come. And what colour is the flesh of the pineapple? It’s yellow which is a close colour to gold especially once the pineapple jam is cooked. Gold means wealth and prosperity as well. For me, it just starts damn bloody good. Pineapple tarts can be eaten in one mouthful. And once a year, I indulge to having as many as I can!

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Making char siew with pig cheeks

by jeroxie February 11, 2011

Char Siu or Char Siew or Chashu is fatty pork that is slightly charred and/or caramelised to give a nice and smokey aroma. I am not sure about you but I love char siu. Actually I just love pork in general. The char siew recipe that I am about to show you is really easy to make and it contains no red colouring as the ones that we see hanging in the windows of many Chinese restaurants. I did not char grill them as it will be too smokey and also it causes a lot of splattering. It may not be as fragrant but it works for me.

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Chillipadi mamak kopitiam, Flemington

by jeroxie February 4, 2011

Flemington is fast becoming the Asian food mecca in Melbourne. We have 2 high profile Malaysian Chinese eateries that is in heavy competition to each other – Laksa King and Chef Legenda. A Chinese yong tao fu shop and another Chinese dumplings and BBQ place is opening up soon. And now, Chillipadi Mamak Kopitiam has joined in fun. And apparently a sichuan place is opening up near Coles on Racecourse road! All the food I like is just round the corner from us. Hooray!

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Curry chicken

by jeroxie October 19, 2010

This is my version of curry chicken. The weather was prefect when I made this. We are in Spring but somehow it still felt wintery at times. So before it gets too warm, I need to squeeze in a couple more curries. Curries is one of those things that can be quite personal. Everyone has a personal favourite recipe. I prefer mine with a little more spice kick. Kickback on the chillies if required or kick it up if you are more of a chilli freak than we are!

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Delicious Vietnam #7 – My first balut

by jeroxie October 17, 2010

Balut draft – 2nd of May 2010. Another old post in draft. I deleted the whole post and started writing it with a new perspective. I shall start with thanking Tammi for opening up her house to us. I can vaguely remember how the conversation started and who started it but it seemed like a dare to most of us to try balut. We have a few seasoned balut munchers amongst us – Anh, Phil Lees & Billy. We were in safe hands. We also decided to try balut from different suburbs – Richmond, Footscray and Springvale.

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Chef Lagenda, Flemington

by jeroxie September 21, 2010

Next to the newly re-opened Laksa King is another Malaysian restaurant, Cafe Lagenda. It has been rumoured that this place is opened by a previous chef or partner. Mister is adamant that the chef in this kitchen is the previous chef from Laksa King. Does anyone know anything? Gossip?

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Twice cooked ox tongue

by jeroxie September 12, 2010

You might ask – “What the hell if wrong with you, girl?” First the pig ears and now a tongue that belongs to an ox? That was indeed a weekend of odd animal parts. Born and raised in Asia, I was brought up to love offals. Grandma used to make pig brains soup for me as I was a very sick kid and she believed that it will make me feel better and grow stronger. I was also fed liver soup 4 times a week. And there are memories of her cooking Chinese medicine with sometimes weird animal body parts for the family. I can vividly recall the medicinal bitterness of the soup. What candy? No way! Grandma never believed in that. I am having a quiet chuckle to myself, thinking of all the screwed up faces of my dad, mum, uncles and aunties. There’s an old saying “the more bitter the medicine, the better it is for you.”

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Meatless Monday #29 – Kimchi gyoza

by jeroxie July 16, 2010

One could never really tire of kimchi. It is one of those little dishes that the more you eat, you more you want to eat it. Last week, Mister made a lot of kimchi and due to its fiery nature; many friends were reluctant to set their tongues and tummies on fire.

This recipe depends on the extent of your chilli tolerance. Please find the recipe for the gyoza dough here. It is so easy. There is a high tolerance for mistakes. Too wet, add more flour. Too dry, slowly add water into the dough. Please remember to work the the dough before making a decision for adding either more flour or water. Your hands are the best tool. I will advise against using any kitchen gadgets. The dough is ready when it feels soft and it is not sticky.

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Meatless Mondays #28 – Kimchi

by jeroxie July 9, 2010

Mister and I had a much more grandeur idea for this week’s Meatless Monday dish but all fell apart when both of us had a little too much fun on Friday night and paid for it on Saturday. There was no luxury of a sleep in as we headed off early Saturday morning to catch up with @cloudcontrol for grocery shopping at St. Kilda’s farmers market.

Saturday was a total write-off. Napping or rather sleeping in the afternoon and then followed by @eatnik’s birthday party. And it was also a night of disappointment when Argentina was defeated by German, 4 goals to nil. It was the one team that I had so much hope to win this worldcup. Dreams and hopes were shattered that night.

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International Noodles Incident Party – Homemade Ban Mian with minced pork and mushrooms

by jeroxie June 20, 2010

The Chinese has been making and eating noodles since 2000BC. Like rice, it is a part of the staple diet. It is always part of many Chinese festivals like Chinese New Year and also a must have dish on birthdays. I remember that my grandma would make us a bowl of mee sua. We aren’t allowed to ‘cut’ the noodles while eating it as it signifies longevity.

We are spoilt in Melbourne with great food and produce. But there are just some dishes that rarely hit the right spot. One of these dishes is Ban Mian. It is a type of egg noodle that is very popular in both Malaysia and Singapore. Some use anchovies as the base soup and some places have different toppings. I find the broth served here either very bland and the noodles not well made. Or maybe I am just not looking the right places.

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International Dumplings Incident Party – Tang Yuan

by jeroxie May 12, 2010

Masterchef Australia has began and in its first challenge, the contestants were told to create something from their childhood memories. We were away in Hobart and so I missed out on that series but I heard that almost everyone had tears! I guess that is the part of being on reality TV. They need tears and stories to hit top ratings. I am sure they succeeded. Even though many will think that contestants should not cry on TV but if it is something touching as childhood memories, then I am sure tears will flow irregardless. It is just that TV makes use of the opportunity to capture it as this is what most audience are after. They love the tears and it is something to bitch about.

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Meatless Day Challenge #16 – Corn Fritters

by jeroxie April 16, 2010

Totally inspired after our brunch at Miss Jackson, I decided that I will make corn fritters as part of this week’s challenge. I will consider corn as a very humble and versatile dish. It can add colour, flavour and texture to a dish. It can be eaten simply by itself, roasted and topped with a nob of butter and a sprinkling of salt. I mean who doesn’t love corn-on-cob? And also not forgetting the sweet corn dessert back in Asia. Can you think of any other corn delights?

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Beef short ribs dangmyeong – Noodle Party

by jeroxie March 29, 2010

Noodle Party Invite!

An invitation to a Noodle Party! Christine and the Big Scary Kitchen, Fried Wontons 4 U and Momofuku for 2 are having a virtual noodle party. We’re all going to make our own take on a noodle dish and post them up at the same time. If you are following on twitter, search for hashtag #noodleparty.

I was really glad to be invited to this noodle party by @friedwontons4U and @momofukufor2. It was almost a no go for me as I had too much backlog of posts and own errands to do over the weekend. But I manage to squeeze this in as I failed in my last couple of attempts of cooking dangmyeong. Dangmyeong is a type of glass noodle made from sweet potato starch and it is a very popular noodle used in Korean Cuisine.

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Cookbook Challenge W16 (Noodle) Mee Siam

by jeroxie March 9, 2010

Lontong, mee siam, fried carrot cake and kaya toast are just some of my favourite breakfast that I must have when I am back in Singapore. I will take an early drive to the nearest hawker center for my daily morning fix. It is normal to have something spicy along with a super sweet kopi (coffee with condensed milk) for breakfast. And since I am usually back only for a short visit, I tend to indulge in more than one breakfast a day!

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The search of the best tonkotsu ramen in Melbourne

by jeroxie March 7, 2010

A call to all Melbournians – Where is your favourite ramen shop?
I am not sure when Mister started his craze for Ramen, in particular, Tonkotsu. I thought long and hard and it seems that Menya Noodle Bar in Sydney is the culprit. Mister discovered this place while on a short visit up in Sydney. The next time we were up there, he insisted that we had to pay homage to this place.

Before I carry on with my rambles, let me briefly explain what tonkotsu is. It is a cloudy pork soup base. It’s cloudiness comes from being cooked with crushed pork bones for hours. Hence, its porky aroma and heavy pork tastes in its broth.

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