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Thursday, July 30, 2009
Crispy Duck like Beijing duck style
Ashfield - Shanghai food haven
The crispy pumpkin bun with red bean paste filling is chewy but not heavy, a satisfying dessert to end the meal.
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Saturday, July 25, 2009
Multicultural Marrickville - Vietnamese noodles
Beef Pho : the two criteria I look for in good pho are the soup must be flavoursome (boiled in bone marrow for more than 10 hours without the help of MSG and it must be piping hot to scald the noodle to a smooth but firm texture. They are generous with basil leaves, bean sprouts, spring onions, chilli slices and lemon.
The lady owner recommended the pork chop broken rice with egg combination. It certainly did not disappoint. However, the layered pork could have been sliced more finely. The crispy pork chop is coated with more batter than the typical fried pork chop dish but it was not greasy and contain mostly lean meat.
The rice rolls are thin and smooth with lean minced meat enveloped and steamed. The steamed bean sprout and mixed vegetables however were not properly prepared by the kitchen hand. The crispy shallot, batter and wanton skin goes well with the ham and steamed rolls. Unlike the dish served at one Cabramatta restaurant, this place does not include crispy cake. I can testify that the dipping fish sauce mixed with chilli is authentic. A Vietnamese teacher once confided that freshly pounded chilli and shredded carrot must be added to the fish sauce and sugar mixture that has not been diluted with too much water.
This was a delicious and filling lunch that cost us only $25 for three mains.
The dessert "three coloured ice" and "cheng poh leung" are from another restaurant down the street - Old Thanh Huong.
Thursday, July 9, 2009
Asian Cakes and Pastries available in Aussie Land
Sago pudding coated with fresh shredded coconut.
Kueh Talam - layered pandan mung bean and coconut rice cake
Sunday, July 5, 2009
Delicious and good value European Cuisine in Balmain
The management and staff are mostly Czechs but the menu is diversely continental European. Though the lunch menu is limited to two pages - one for entree and one for mains, there are enough good choices even for the fussy and hungry diners.
To start off with the drinks, the dark kozel lager was the recommended drink for those who want something sweet and light. The alcohol content is only 3.8 per cent and there is no hint of bitterness.
This apple drink contains some alcoholic topping which looks like some blue copper sulphate solution in a chemistry laboratory but it isn't. The taste is pleasant and refreshing.
Check out the serviette!
Here comes the food. This main size vegetable platter is appealing in looks and taste. The serving is sufficient for up to four persons to share as an entree or appetizer. The crumbed and fried camembert cheese melts in the mouth. The cauliflowers and mushrooms are not overcooked and has no taste of greasiness though they are deep fried. With the pan sizzled potatoes, the warm vegetables blend very well with the fresh and crisp garden salad greens , carrots and tomatoes with the ranch dressing at the side.
The roast duck is the signature dish. The half duck portion is reasonably priced and there's a choice of quarter of a duck for those who prefer a lighter main meal. All the mains are served with stuffing and sauerkraut. The duck skin is crispy and the juicy and tender meat is tasty. It is like tasting confit which less salty. The picture speaks for itself and needs no elaboration.
Coming up next is the smoked pork prepared from whole leg and not overly seasoned.
Verdict : a classic and delicious meal that is good value for money.
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Special Vietnamese Rice Vermicelli Noodle - a bit of the everything makes the best dish
The thin rice stick noodles are best steamed so that they are soft and pliable but not too wet. However, most restaurants would blanch them. Just hope that the cooks are not in a such a hurry that they omit draining the water away and dilute the taste of all the other ingredients and condiments. This place in the northern district is not often crowded and the kitchen staff usually takes care that the food is properly cooked.
The Chinese description on the menu 撈檬 literally means tossed lemon? Indeed the dressing of Vietnamese fish sauce, shredded carrot and a hint of pound chilli and brown sugar brings out the extraordinary taste of this dish. You could always ask for another serve of the dressing sauce if you like to make the dish more savoury and sour. If you're not allergic to nuts, the crunchy crushed peanuts are absolutely delicious.
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