Korean Seafood Shallot Pancake - comfort food for cold weather

Sizzling on a cast iron hot plate - crispy on the outside, spongy on the inside. I love those with generous servings of octopus and prawns with crunchy spring onions to balance the taste. Dip in light soy sauce and Korean chilli paste. Great for cold weather.

Phew! The animals are not about to be s...

Where are they taking the lamb, goat and alpaca?

Fortunately, the concerns of many spectators were unfounded. The animals were heading towards the parking area, not the adjacent butcher shop.

Only in Australia ... Aussie Aussie Aussie - oy oy oy!

From my proud Aussie friends :

Being Australian is about driving in a German car to an Irish pub for a Belgian beer, then on the way home, grabbing an Indian curry or A Turkish kebab, to sit on Swedish furniture and watch American shows on a Japanese TV.


Oh and.... Only in Australia ... can a pizza get to your house faster than an ambulance.

Only in Australia ... do supermarkets make sick people walk all the way to the back of the shop to get their prescriptions while healthy people can buy cigarettes at the front.

Only in Australia ... do people order double cheeseburgers, large fries and a DIET coke.

Only in Australia ... do banks leave both doors wide open and chain the pens to the counters.

Only in Australia ... do we leave cars worth thousands of dollars in the driveway and lock our junk and cheap lawn mower in the garage.

NOT TO MENTION ....

3 Aussies die each year testing if a 9v battery works on their tongue.

58 Aussies are injured each year by using sharp knives instead of screwdrivers.

31 Aussies have died since 1996 by watering their Christmas tree while the fairy lights were plugged in.

8 Aussies had serious burns in 2000 trying on a new jumper with a lit cigarette in their mouth.

ANZAC Day - Lest we forget - in memory of

Burwood Memorial : in memory of those who sacrificed for the country. Most of the war heroes fought in wars of other countries, not in Australian territory.

ANZAC Biscuits

Makes 25

60 g butter
1 tbsp golden syrup
2 tsp water
½ tsp bicarbonate of soda
½ cup rolled oats
½ cup desiccated coconut
½ cup plain flour, sifted
½ cup brown sugar

Preheat oven to 160 C.
Heat the buter and syrup in a saucepan over low heat until the butter is melted. Then add water and set aside.

Combine remaining ingredients in a mixing bowl. Then pour the warm butter mixture over and stir to combine.

Line 1 large or 2 small baking trays with baking paper. Roll level tablespoons of mixture into balls and place on the tray about 5 cm apart. Flatten slightly with a fork.

Bake for 12 mins or until golden brown.

Remove from the oven and leave the biscuits on the tray for a further 5 mins. Then allow to cool on a wire rack.
Store in an airtight container.

Recipe by Guillaume Brahimi, published in the GW Living of SMH

Moruya Weekend Market

A view of the markets in the distant, from the northern bank of the river.

This market has many more stalls than most suburban or rural weekend markets probably because everyone who lives or visit the Batemans Bay area seek recreation at the famous Moruya markets. Ideally, an open air market should cater to a diverse crowd, offering good food, entertainment, local arts and crafts, second hand stalls, toys, electrical goods, etc. Moruya seem satisfy all these criteria.

This is the famous spring roll stall. The lady who looks Indochinese in appearance worked ceaselessly to meet the orders of the crowd lining up in front of her stall while her manager keeps things under control. There are only two choices - vegetable spring rolls or thinly rolled minced pork rolls.

The other goodies are the freshly squeezed orange juice and macadamia nuts. I was surprised to see exotic Tibetan cuisine sold here, a change from the usual kebas and sausages. Next to it are the honey and prawns stall.

Some of the preowned goods are in pretty good condition and reasonably priced. Do check out handiwork and crafts among stalls selling similar things. I realized what a bargain I got when I saw another stall charged at least 20 per cent more for the same stuff.

Scenic Moruya

The Moruya bridge was touted as the inspiration for the iconic Sydney harbour bridge.

The calm waters of Moruya river with blue mountains in the background.

A relaxing walk is a good way to end a morning's tour of Moruya.

Historical Lighthouse and Wildlife on Montague Island, NSW

Montague Island was once a fertile hunting ground for the Aboriginal people. It is now classified as a nature reserve with restricted access and commitment to preserve the environment and wildlife.

It was drizzling but the trip was not cancelled as the dark clouds were clearing when it was time to leave the wharf. On record, for every three tours booked, only one materialised, which means that two out of three were cancelled due to poor weather conditions. Count ourselves fortunate to be able to land on Montague Island!

After a rough ride across the choppy seas, we were sure glad to disembark smoothly. The water was clear and welcoming but too cold to entice the majority to go snorkelling.

The lighthouse on Montague Island was first advocated in 1873 encountered many trials and tribulations due to inexperience and tardiness of contractors and masons and harsh conditions of transporting building materials from the mainland. The only material available on the island was granite which had to be transported uphill for construction.

A downpour came without much warning as we were climbing the steep slope towards the peak where the lighthouse sits.

The lighthouse keepers' quarters as it was (shown above). The head lighthouse keeper's house has modern decor and full facilities to accommodate visitors who want to stay overnight at the lighthouse.

After a few cups of hot tea, the able-bodied took a climb up the lighthouse for a bird's eye view of the surrounding.

Then we were on our way again, still half drenched. Walking around the island, we saw yet another beautiful aspect of the lighthouse.

If you think this looked precarious, I assure you that the seas were actually much calmer on our way back.

For information and pictures of the wildlife on Montague island, please check out my Nature blog :

http://australianature.blogspot.com/2009/04/fur-seals-on-montague-island-off.html

- Copyright Reserved

Mogo zoo showcases endangered species

Sponsored by businesses and industries, Mogo zoo sustains some endangered species under natural conditions akin to their original habitat with the aim of preserving and conserving these animals. We managed to catch a couple of feeding times. The zoo keepers gave interesting talks and interacted with the animals. Not many zoos allow visitors to see animals, including the ferocious ones, at such close range.

The red panda has a pretty maroon coat. Like the white counterparts, this animal loves to eat bamboo leaves. He's probably camera shy, hiding behind the bamboo branches or climbing on the tree top.

The enigmatic Scimitar Oryx lives and grazes harmoniously with the zebra and giraffe in wide open spaces.


Feeding the Sumatran Tiger

Serval cats are considered the mildest among the wild cat family. They are playful, quarrelsome but quite harmless unless aggressively provoked and attacked.

African lions are more intimidating while the Snow lions puts on cavalier air.

The tapirs loved their bath. They have grown attached to the zookeepers who take care of their daily needs.

The Primates

This Lar Gibbon family members love a variety of fresh fruits for all their meals. The male was indifferent while the females don't mind getting closer to visitors.

De Brazza monkeys are agile and strong swinging from rope to rope mimicking life in the dense jungle. Doesn't the silhlouette resemble that of a human being?

Tiny monkeys slightly bigger than the human palm are really cute and fun to observe. The are cooperative and help each other out.

Tamarins (picture above) and Pygmy marmoset (picture below)

Otters are playful little creatures. It was enjoyable watching these play mates glide around the rocks and the water.

Milk Bars and Dairy Cafes in Aussie South Coast

Great tasting foods are made from the essential ingredient of the freshest cow's milk. Here in the south coast, cattle and horses raised on green and luxuriant rolling hills and undulating plains are well fed compared to their cousins in the dry outback and the subtropical north coast.

One could find good cheeses, latte, homemade ice-cream, gelato and shakes from the abundance of the milk bars and cafes in the quaint little townships that boasts of local arts, crafts, wine, honey and traditional foods. The scenic attractions and good food beckon visitors to return for more next season.

This is one of the many cafes and milk bars that span across the South Coast. The quality of food and pricing are more attractive than those in the Hunter Valley area.

Celebrating birthday in public

Politicians, constantly under the glare of the media, don't have much private lives. They enjoy the public attention even after shedding some important responsibilities.

I caught a glimpse of former Immigration Minister under the Howard Government and currently Liberal Party parliamentarian Mr Philip Ruddock at the mall last week. We didn't hang around longer as we're not really interested in getting a slice of the rich chocolate cake.



Was it really his birthday? Or could it some publicity stunt? Or the local council's way of garnering support their programmes graced by a VIP?

End of Line Skin Care Products

Why does it often happen that when you've found a product that suits you, the manufacturers would drop the bombshell and declare they are the end of line items and will not longer by produced in future?

The usual reasons given are :

1. unpopular, which is defined more by the vendor rather than consumers. Many popular products have been terminated.

2. they must keep products in a range, for instance, honey, orange, or seaweed, and the product can't be sold in isolation.

3. satisfying some esoteric and high principled criteria such as fair trading, organic, natural, etc.
4. not in line with the overall marketing strategy

Dim Sum - Yum Cha - Phoenix Claws / chicken feet

You don't have to pay an arm and a leg to sample "pheonix claws". The exotic name has elevated the humble deep-fried chicken feet braised in spiced soy sauce to a delicacy status. We found this suburban seafood restaurant serves well-cooked chicken feet. There wasn't any hint of rancid reused oil and salty taste.

Chicken feet are a great source of glucosamine / chondroitin which helps to strengthen your cartilage and reduce arthritic effects. So much for promoting the health benefits of chicken feet. But you just can't convince some folks to try it.

Crimson Rose Blossoms

Red and pink roses from my garden

I sympathise with friends and other color blind people in the world who are unable to differentiate and appreciate the extreme light and dark shades of pink and green.

Exotic Fruits of Australia - tropical and temperate - land of abundance

Australian agricultural produce has been remarkably successful despite the odds of having a third of arid and non-arable land and drought in recent years.

A fruit box containing seasonal fruits and vegetables fresh from the farms delivered right to your doorstep by Aussie Farmers.

Australian Hami Melon : originally grown in Xinjiang, China. They don't taste as good as the real McCoy. The shrivelled and wrinkly looking ones supposedly taste sweeter than melons with smooth and shiny skin.

Cherries season is very short - from late October till Christmas when the small town of Young comes alive, teeming with activities, with local visitors flocking to the orchards to pick their own and stock up on cherry jam and wine.

Quinces make wonderful warm desserts for autumn/winer season and jam preserves.

Some exotic tropical and subtropical fruits are now available in fresh food markets in Australian cities and suburbs. However, some fruits that are not grown in abundance and you'd need to travel up north to savour the fruits, juices and ice-cream.

Rose Apple or jambu ayer have been cultivated successfully in Cairns, northern Queensland.

Achachar which is native to South America has been successfully adapted to Australian soils and climate. The result of many years of research, experimentation and development. It tastes like a mixture of buah duku and mangosteen. The high price of this fruit is accounted for by years of research and development. You may ask : is this worthwhile?

- Copyright Reserved for all photos and prose on this blog.

Best Singapore / Malaysian Food in Sydney

There were not more than a handful of Singapore/Malaysian restaurants in the CBD areas back in the 1980s. Fortunately, diners have more choices now as the proportion of Southeast Asian migrants have multiplied by leaps and bounds.

A sign that we have arrived in a diverse and multicultural society is the availability of popiah - yam bean, lettuce and prawn wrapped in fresh pastry skin and not deep-fried.

Nonetheless, SM cuisine especially hawker fare / street food are considered pretty exotic stuff. To make up for the higher price, the customer usually gets huge servings with king prawns and quality ingredients.

Fried Rice Noodle - Char Kway Teow

IMO, the best Singapore and KL char kway teow (fried with dark soy sauce) in Sydney metro area can be found in Thornleigh while the best Penang fried kway teow can be found in Ryde.

Prawn Noodle Soup or Har Mee is a combination of yellow noodles and fine rice vermicelli steeped in mildly spicy prawn stock.

A stone's throw away, another Malaysian restaurant Istana serves a Malay version of prawn noodles call Mee Yok which is equally good. Don't forget to check out their fried mee siam (unlike the gravy version). They are famous for dishes such as the Udang Istimewa better known as cereal chilli prawn with crispy curry leaves.

Mee Rebus : I love this KL version. The prawn and onion fritters accompaniment are tasty and the noodles takes in the smooth and thick curried sweet potato gravy. Makan@Alice only serves this dish every Sunday fortnight.

I'm not particularly fond of KL Hokkien noodles which is a tad too salty as the noodles are drenched in thick dark soy sauce.


Temasek used to be the rare oasis for homesick Malaysians and Singaporeans to seek solace. Sited in Parramatta, the second largest city in NSW after Sydney CBD, it has built its reputation on more than 20 years of stellar food. However, the prices have creeped up yearly and the service is slow and snooty. A couple of years back, former staff of Temasek set up their own upmarket restaurant in the affluent north shore area and named it Ginger and Spice.

To's Malaysian Gourmet in North Sydney specialises in laksa lemak and serves up hundreds of bowls each lunch time to the working elite in the vicinity.

Singapore Kitchen at West Ryde is known for its Singapore style Hokkien noodles which is better known as fried prawn mee. Another recommendation is fried oyster omelette which is actually inexpensive at $14 considering the large fresh oysters embeded in crispy egg crepe fried in high wok heat.

Both the Kopitiams (under different management) do not live up to expectations. The one at Ultimo (near Chinatown) is a well patronised small eatery. The pricing is affordable so don't expect large portions and marvellous food. The other Kopitiam in the northern suburb of Eastwood shop no. 282 on the other hand has many expensive items on the menu.

Those who have the time and courage to prepare your own chilli crab at home could do so by all means. The Flemington and Cabramatta markets sell mud crabs by the kilo at half the price charged by restaurants (currently at $40 upwards per kilo). Kuali is well known for the curry crab while Harry's in the city and Singma in Kensington (south of the city) have established a reputation for chilli crab.

For more good eats in Sydney, please refer to the following link :

http://www.eatability.com.au/au/sydney/cuisines/malaysian.htm

I will be taking a friend visiting from overseas for the "best" noodles. I hope the standards of our restaurants do not disappoint.