Posts tagged as:

fresh ingredients

Tomatillos and avocado salsa

by jeroxie March 2, 2011

A visit to the farmers market over the weekend is always fun. There may not be new produce all the time but I love to soak up the excitement in people when they talk about an ingredient or discuss about ways of cooking a piece of pig tail or pope eye Last weekend at Gaswork farmers market, I managed to pick up a beautiful slab of pork shoulder from Gypsy Pig and stumbled upon tomatillos.

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Meal to Share (Russian) – Kissel

by jeroxie February 28, 2011

Here comes another edition of Meal to Share. It is becoming something that I look forward every month. This month, we are travelling to Russia. This is a unknown territory to me. What is Russian cuisine? The first thing that pop to mind is caviar! Sorry, no caviar this time but this meal is simple but very yummy! It will be so perfect for the winter months ahead.

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Meatless Mondays – Double broccoli with Israeli couscous

by jeroxie February 21, 2011

When I first saw this broccoli recipe on 101 Cookbooks, I knew that I have to make this. Simple and clever dishes like this makes me smile. I took the idea and changed some of the ingredients. I used what I got in the pantry and refrigerator. It is so easy to get out there and buy ingredients that we only ever use once or twice and then forgotten until an invasion by ants or get thrown out during the once a year pantry clearing day. I am ashame and disgusted with myself. This bad habit will have to go.

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Cookbook Challenge (rice/noodles) – Char Kway Teow

by jeroxie February 13, 2011

I am always envious of those that have acquired culinary and cooking knowledge from their parents or grandparents. Many of you will speak of being in the kitchen with mums or grandmas and learning from them. I used to watch grandma cooked but that did not last long. And as my parents were working to support a young family, there was little time to cook and mum never baked. I never had to cook for myself. And even when I came here more than a decade ago, I survived on instant noodles and microwaved food.

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Vegetarian lasagna

by jeroxie January 24, 2011

I have just completed and posted a list of all my recipes ever since I started this blog. I need to revamp of the recipes and do a re-post and delete the old. It is all about improving ourselves, isn’t it? Setting up the list also made me realised that I have been very slack in creating and making more vegetarian food and with the meatless monday challenge. Shall try and jump back onto the wagon and do it once a month.

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Roast salmon with salsa verde

by jeroxie January 11, 2011

I watch a lot of food TV channels on Foxtel. And I do adore Rick Stein. I love his simple and no fuss cooking. He was the first few TV chefs that I still love so much. I think I have watched his many food series at least twice over or maybe three times. I have a couple of his cookbooks which I don’t cook much from. Not sure why but I prefer watching him on TV than reading his cookbooks. To be honest, his cookbooks are so boring in comparison to his TV shows. It seems to be lacking in personality.

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Creamed corn soup with ham hock

by jeroxie November 18, 2010

My cravings for food never ends and I highly doubt it will ever end. After my brunch catch up with Ms V at The Premises, I had huge cravings for creamed corn. So I decided to take upon myself to make some the weekend when hell was about to break loose as it was the day when we started to prep for the Melbourne Food Bloggers Dinner. It was the calm before the storm. I needed something comforting and assuring.

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Ichi Ni, St. Kilda

by jeroxie October 5, 2010

Mister has been eyeing to try this Ikazaya joint, Ichi Ni, for awhile. So after work one night and a secret meeting with fellow bloggers (all will be announced soon), both of us decided to head to Ichi Ni for some Japanese goodness. We didn’t think that we needed to book during mid week and Ichi Ni isn’t the most public transport friendly place. However, the place was packed and we were very fortunate to grab the last 2 seats at the counter.

Typical Melbourne. The teapot and cups are all odd coloured an shapes. But the green tea definitely spoke for itself. Strong grassy taste but not offensive. Very refreshing and just a joy to sip throughout the meal.

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Fennel, kohlrabi & orange salad & the Winners of Manzanillo

by jeroxie September 25, 2010

Here are the winners of Manzanillo Extra Virgin Oil from Cobram Estate

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Fresh seafood everywhere – Sydney Fish Market

by jeroxie September 19, 2010

We knew that it will be another full day of eating so we decided to walk from Darlinghurst to the Sydney Fish Market (Pyrmont NSW). It took us about 35mins. Not too bad and it was a nice interesting walk. Walking through the CBD and then over the Anzac Bridge to get to the markets.

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I made Rojak

by jeroxie September 5, 2010

What the hell is rojak? Rojak is a savory fruit and vegetable salad. You may think that it sounds gross but it isn’t. I love a good rojak is one of the hawker sensation that I must have when I head back to Asia. It is very well known in both Singapore, Malaysia and Indonesia. Basically, rojak means “mixed up”. There are many different types of rojak. There are rojak versions that are just fruits as seen in the street carts of Jakarta. In Singapore and Malaysia, there is a verion of Indian rojak. Indian rojak has added eggs, deep fried prawns and uses a different sauce. It is definitely much heavier. The rojak that I crave has loads of fruits and vegetables and smoothered with a sweet, salty and spicy sauce topped with roasted, crushed peanuts.

Why did I decide to make rojak? The nice people of King of Fruit sent me a box of pineapples and other goodies. The first thing that came to mind was rojak. Good rojak is hard to find in Melbourne and some of the interpretations that I find here aren’t too appealing to my tastebuds. It is either too sweet or too sour or just boring. The most recent one that I tried was at Old Town Kopitiam Mamak and I hated it. There is way too much sauce and I can’t taste anything else… maybe just the sour green apple. Sorry but yuck!

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What ears? Pig ears did you say?

by jeroxie September 1, 2010

Pig ears are usually served as an appetizer or side dish in many Chinese dinners. It can have a crunchy texture from the cartilage. I love it soft and very gelatinous. This reminds me of a favourite dish called Kway Chap. It’s flat rice noodles. It is served in a light soy broth with side dishes like soy egg, tau pok (fried beancurd), pig’s intestines, fatty pork, pig ears, salted mustard green and some other side dishes. This dish makes me miss Singapore, the hawker centers and supper after clubbing.

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International Incident Scones Party – Pumpkin scones with sweet tomato jam

by jeroxie August 22, 2010

I remembered the first time I made scones. That was for a domestic economic class at secondary school back in Singapore. It was terrible. It was so hard so all my classmates laughed at me and called them rocks. No one ate any of it. They all went straight into a bin. I was traumatised by the incident and can remember it vividly. This is a real mental challenge for me. I want to do it well so badly.

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Meat glue fish and meat balls plus steamboat extravaganza

by jeroxie August 12, 2010

I bought a 50g sachet of Transglutaminase that I bought a couple of months ago out of curiosity. Transglutaminase or meat glue bonds protein together and is used industrially to make meat and fish balls. Prior to this, I have tried binding fatty bacon with kangaroo. Just to note, it does not bind fats! The meats still held together and it was quite a challenging taste. Imagine smelling bacon but tasting kangaroo. I was a little thrown off but the overall flavour was really interesting and actually, good!

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