tag:blogger.com,1999:blog-74946348693097336162024-03-14T11:10:37.437+08:00foodoalbumTHE FOODOGRAPHERFoodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.comBlogger147125tag:blogger.com,1999:blog-7494634869309733616.post-56200233993372891672014-06-17T23:09:00.000+08:002014-06-22T19:39:02.886+08:00Feeding the inner sloth <div align="justify">
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<span style="font-size: x-small;">I am a lazy person. There - I've said it. And whilst I can make excuses for my extremely long hiatus from the world of blogging due to work, travel, blah blah blah... truth is I reached a point like many bloggers do when it becomes a lonely business of putting words and pictures out into the big bad world wide web - not really knowing if anyone out there actually bothers or cares about your obsessive overtures about your gluttony.</span><br />
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<span style="font-size: x-small;">So it was fairly ironic that it was the nice people at <a href="http://www.menulog.com.au/">Menulog</a> (No.1 site for online takeaway in Australia) who dropped me a note about using their site to order food delivery (read lazy dining) that prompted me to put the proverbial pen to paper to reignite my food ramblings.</span><br />
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<span style="font-size: x-small;">I'll be the first to admit that I have never been big on ordering food delivery - mostly because despite my laziness, I would rather do a pick up because I feel like this gives me more control over when I get food in my tummy - I don't like the feeling of having to wait for food to come to me (which explains why I am always impatient in restaurants and a bad dinner date). Having said that, <a href="http://www.menulog.com.au/">Menulog</a> does give you access to ordering online for pick up from your local restaurants as well to cater for, I imagine, the likes of neanderthals like myself.</span><br />
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<span style="font-size: x-small;">But I digress - and gave this online ordering business a go. What was surprising was how easy it was to do - drop in your postcode to find restaurants in your area that have partnered with <a href="http://www.menulog.com.au/">Menulog</a>, click on the restaurant of your choice to view their menu, select your items, including any special requests and boom - confirm your order via credit card and almost instantly, a text message from the restaurant is sent to you confirming when your order will be delivered directly to your door.</span><br />
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<span style="font-size: x-small;">On a cold wintery <a href="http://www.menulog.com.au/takeaway/inglewood-wa">Perth</a> night I decided to opt for the appropriate comfort food - curry. And <a href="http://www.menulog.com.au/saffron-indian-restaurant">Saffron in Inglewood</a> has always been a local favourite. We opted for the Goan fish curry, Lamb Nanitali, plain naan and plain biryani rice. Complimentary pappadums added texture and happiness to our dinner. The text message indicated that it would be approximately an hour for the food to be delivered which, I assumed, was longer than usual due to it being a Friday night when other inner sloths come out (or rather stay in) to feast. And so, I decided, whilst waiting, to whip up some simple Bombay potatoes as pictured (fried crispy par boiled baby potatoes, turmeric, chilli, ginger, onions, curry leaves and mustard seeds) - truth be told, these babies kept me from going blind from hunger in the waiting period.</span><br />
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<span style="font-size: x-small;">The food arrived within the indicated time and I collected the takeaway package from the deliveryman in my pyjamas - which was kinda weird but kinda liberating at the same time - knowing I could stuff my face in the comfort of my own digs shortly after.</span><br />
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<span style="font-size: x-small;">The verdict on the food? The Goan fish curry was rich and tasty - however both M and I agreed that it needed more lemon juice to cut through the richness and lacked the chilli kick we are used to when we have ordered this dish in the past. Lamb Nanitali was something we had not tried before and was essentially a lamb curry with lentils. The lamb was well cooked and the dish was well seasoned. The lentils however we found to be a little heavy which also meant it had absorbed a lot of the curry sauce that we typically smother over our naan bread and rice. The naan and plain biryani rice were solid and perfect accompaniments to our dinner - the latter in particular spiked with generous amounts of the restaurant's namesake to give the dish a beautiful golden hue.</span><br />
<span style="font-size: x-small;"></span><br />
<span style="font-size: x-small;">All in all Saffron will still be a place we will come back to for solid Indian fare - perhaps they were a little off on the night due to the Friday night madness but with eating indoors in your pyjamas made simpler by surfing menus on <a href="http://www.menulog.com.au/" target="_blank"><span style="color: #1155cc;">Menulog,</span></a> we might just click and pick the next time we feel like feeding our inner sloths.</span><br />
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<a href="http://saffronindianrestaurant.com.au/"><span style="font-size: x-small;">http://saffronindianrestaurant.com.au</span></a><br />
<span style="font-size: x-small;">907B Beaufort Street, Inglewood WA 6052</span><br />
<span style="font-size: x-small;">(08) 9272 3459</span></div>
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<span style="font-size: x-small;">*Note this was a sponsored review by Menulog</span></div>
Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com1tag:blogger.com,1999:blog-7494634869309733616.post-58412979110601633532012-05-22T22:27:00.002+08:002012-05-22T22:27:42.770+08:00Recreating ramen<div align="justify">
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Ok... so it has been a long time since my last post.<br />
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A long... long time in fact.<br />
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And to the few out there that who have been generous enough with your time to have read any of my entries from the past few years, I have had quite a bit of an unannounced hiatus from the fickle world of blogging. But rest assured that despite the pause button being pushed on my ramblings in the blogosphere, my appetite and embarrassing obsession for food has very much been in play.<br />
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So fast forward almost a year on from my last entry, I thought I would share a recent recreation of one of my favourite dishes and one that still sits at the top of my list of deathrow meals (assuming I am convicted of my greed) - tonkotsu ramen.<br />
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Ever since I first tasted this incredible Fukuoka dish of Hakata style noodles in a rich, almost unctuous pork based broth, I have always wanted to have a go and making this dish at home. And it was only recently when I bolted a few recipes from the library that is the web as well as obscure Japanese cookbooks (I am fluent in pictorial step by step guides), that I set out to making this ultimate comfort food.<br />
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And so - 3kg of pork marrow, trotters and chicken bones later (along with other condiments made with love), I slurped on something that was pretty darn delicious (but to be honest still a long shot from that amazing product found in Fukuoka) and ultimately comforting.<br />
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For those of you that are crazy enough to do this, <a href="http://norecipes.com/blog/tonkotsu-ramen-recipe/">http://norecipes.com/blog/tonkotsu-ramen-recipe/</a> has a pretty easy to follow recipe that will yield great results. <br />
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My next challenge will be to make my own ramen noodles (Self challenge accepted I say!). <br />
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Watch this space...</div>
</div>Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com9tag:blogger.com,1999:blog-7494634869309733616.post-84227685636573799662011-07-24T15:50:00.004+08:002011-07-24T16:28:49.993+08:00Clarences - Haute bar food<div align="justify"><img src="http://i412.photobucket.com/albums/pp207/ckscheng/2011-07-09.jpg" width="480" /><br /><br /><br /><br /><div align="justify"><img src="http://i412.photobucket.com/albums/pp207/ckscheng/P1040912.jpg" width="480" /><br /><br />Being just a short drive away from our neighbourhood, Clarences bar has become a recent favourite haunt for M and I to pop in for a drink or two. The bar itself has become a bit of a hot spot amidst the sea of choices you find yourself wading through in the bustling suburb of Mount Lawley. This despite having a non-descript entrance that doesn't scream out for attention.<br /><br />The interior of this bar/bistro is uber cool - eclectic artwork, comfy dining booths and an awesome courtyard out the back that is just perfect in the warmer months of the year. The drinks list here is also pretty interesting, with an interesting selection of beers and probably one of the largest lists of ciders I have seen around Perth.<br /><br />We popped in on the weekend for a late lunch and were pretty excited at what read like a very innovative menu. The flavour combinations sounded clever and put a twist on typical bar favourites. And so we ordered with much anticipation.<br /><br />We started off with the Crispy baldivis rabbit legs with aioli. This was pleasant enough - crispy crumbed rabbit legs simply seasoned on top of shaved fennel and aioli. I would personally have preferred a dressed bit of fennel as this element of the plate fairly dry. The aioli itself also lacked punch - and would have rounded off the dish with a tad more creaminess and salt.<br /><br />We also ordered the crab, confit chicken wings and celeriac remoulade. This presented nicely - the confit chicken wings were tasty and as lowbrow as this sounds, reminded me of spam (probably from the pork fat it was rendered in) - not that this is a bad thing. The sides were actually combined - not what I had expected given the punctuation (not to mention the confit chicken wings) that interjected between the words "crab" and "celeriac remoulade". This however was tasty enough. The dish however needed texture - Perhaps a crispening of the chicken wings post confit or even substituting celeriac with an apple slaw instead would have made this a more memorable dish.<br /><br />We finished off with the Clarences cheeseburger which came with a side of hand cut chips. As "cheesy" as it sounds, this was probably the dish we enjoyed the most. A simple house made brioche bun with coarsely grounded beef, just melted cheese and a bit of sliced pickle for acidity. The hand cut chips were delicious and went down well with our cider. The only gripe I would have on this was presentation - maybe it comes with wanting food to photograph well but this dish had lots of yellow (think brioche bun, cheese, hand cut chips) and was screaming out for a bit of green to spike its visual appeal. But heck - at least it tasted good.<br /><br />All up - Clarences is a great spot to pop in for a drink and a casual bite to eat. The menu is inventive but some tweaks in execution and a a bit of thoughtfulness in how ingredients come together on the plate could go a long way in making it a brilliant gastrobar in this city of ours.<br /><br /><strong><span style="font-size:85%;">Clarences<br />566 Beaufort Street<br />Mount Lawley</span></strong></div></div>Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com6tag:blogger.com,1999:blog-7494634869309733616.post-84583250694184554802011-06-06T23:29:00.005+08:002011-06-07T00:05:17.499+08:00(definitely)Crispy (sorta)Mexican roast pork tortillas<div align="justify"><img src="http://i412.photobucket.com/albums/pp207/ckscheng/P1040815.jpg" width="480" />
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<br />My current food fad is a new found fascination for Mexican cuisine - no... not Tex Mex "Gag-a-mole" microwaved cheese-caked nachos... I'm talking about the zingy, spicy, fresh and complex flavours of Mexico.
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<br />I guess my feelings towards the things I used to hate about what I thought was a representation of Mexican food (think dodgy kebabs dressed as burritos, the aforementioned nacho disasters, etc) are exactly the same emotions towards the misrepresentations of Chinese food that make me cringe (I don't want to come across as a food snob but special fried rice and combination chow mein aren't exactly special or a sought after combo in China).
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<br />And so - in my journey towards discovering the flavours of ol' Mexicana, I whipped up my interpretation of that cuisine over the weekend in the form of a super crispy roast pork belly marinated in fire roasted green chilli, fresh coriander, lime juice/zest, garlic and olive oil.
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<br />In keeping with theme, I decided to serve this in a tortilla (store bought - I am only an el novice!) topped with home made guacamole (pimped up with fresh lime, coriander and chopped tomato) and a fire roasted red capsicum salsa. The flavours worked incredibly well together - the kick from the heat of the chillis and the tang of the limes balanced beautifully with the sweetness of the capsicums. And of course - the super crispy crackling on the pork belly added an addictive textural element to creaminess of the avocado in this comforting dish.
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<br />As far as food fads go - this one is definitely here to stay - just as I know that there is hope beyond the thick battered sweet and sour pork atrocities that are so prevalent in Chinese restaurants all over the world - my dream is that I will find myself in the streets of Mexico one day laughing with a few amigos at those nasty nachos. Viva la Mexico! Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com1tag:blogger.com,1999:blog-7494634869309733616.post-24298245462709565642011-06-06T12:22:00.006+08:002011-06-06T21:30:33.907+08:00And they're back again (Free double passes giveaway!)<div align="justify"><img src="http://i412.photobucket.com/albums/pp207/ckscheng/photo.jpg" width="480" /><br /><br />It seems like almost a year ago... ok - it has almost exactly been a year ago when I waxed lyrical about the exciting prospect of the Good Food & Wine Show arriving into the sleepy city of Perth. And with that news came the reminder of my love hate relationship with this city that has so much offer but is just so stuck in its old ways... and don't get me started on all things unrelated to the food scene because that could be the start of a whole new other blog.<br /><br />Nevertheless, it's events like the GF&WS that remind the hopefuls in this city of ours that there is more to Perth than overpriced, lacklustre plates... that there are purveyors and restaurateurs out there that are proud to be West Australian but aren't ashamed to admit we need change. And I'm so excited to say that as quick as the past year seems to have flown by, Perth <strong>HAS</strong> experienced change. I only have to look to my neighbourhood to see the opening of two highly successful Melbournesque cafes,the pending arrival of a gourmet deli and very soon, two exciting new small bars.<br /><br />And so, with the marking of the second post to encourage readers to attend this year's GF&WS from 15-17 July 2011 at the Perth Conventre and Exhibition Centre, I am proud as punch to offer one lucky reader two free tickets to this worthwhile event (reality TV celebrity chefs included). All you have to do is leave a commment against this entry on what is the one change (be it restaurant, cafe, new ingredient to the markets, etc) you have experienced in the Perth food scene over the past year that has given you the most joy and hope for our city. The winner will be announced on this blog on the 20th June (Monday) so check back in to claim your prize!<br /><br />Good luck!<br /><br />www.goodfoodshow.com.au </div>Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com5tag:blogger.com,1999:blog-7494634869309733616.post-54162508580964950402011-05-27T23:04:00.003+08:002011-05-27T23:27:54.976+08:00It just ain't the same<img src="http://i412.photobucket.com/albums/pp207/ckscheng/P1040049.jpg" width="480" /><br /><img src="http://i412.photobucket.com/albums/pp207/ckscheng/P1040045.jpg" width="600" /><br />I have just returned from a trip from Singapore where, as usual, the itinerary consisted of the next destination to eat, the tight timeslots for snacking and a whole lotta satisfaction.<br /><br />And whilst it can often be easy to forget the food that you miss whilst living in a different country to the one you grew up in, I have found with every visit a clear reminder that some things will always be better in Asia... full stop.<br /><br />One of my favourite regular haunts of late everytime I am in Singapore is a coffeeshop just off the hustle and bustle of Chinatown. Whilst seemingly like just another of the many coffeeshops in Singapore on the outside, this eatery on a quiet street filled with loads of character boasts some of the most kickass char siew wanton mein (barbecued pork wanton noodles) ever... and I mean kick ass.<br /><br />As a popular reality cooking show currently airing would describe, the "hero" of the dish here is without doubt the char siew. Perfectly sweet and caramelised with just the right amount of marbling in the melt in your mouth pork, this is truly something special that you realise will never be replicated in Australia.<br /><br />The noodles here are also served al dente (which gets a big tick in my books) in a dark sweet soy sauce - perfectly balanced with a mild but savoury sambal chilli. The only let down would probably be the wantons here - not particularly memorable with not a whole lot of flavour... but then again, with the "hero" of this dish being so damn good - there'll be plenty to write home about before you return to your adopted country to realise, quite sadly, that some things will just never be the same.<br /><br /><strong><span style="font-size:85%;">Foong Kee Coffeeshop<br />6 Keong Saik Road<br />Singapore</span></strong>Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com0tag:blogger.com,1999:blog-7494634869309733616.post-58146715552711977702011-03-19T20:12:00.003+08:002011-03-19T20:42:49.671+08:00That Little Mexican Place<img src="http://i412.photobucket.com/albums/pp207/ckscheng/P1030522.jpg" width="480" /><br /><img src="http://i412.photobucket.com/albums/pp207/ckscheng/P1030523.jpg" width="480" /><br /><img src="http://i412.photobucket.com/albums/pp207/ckscheng/P1030528.jpg" width="480" /><br /><img src="http://i412.photobucket.com/albums/pp207/ckscheng/P1030533.jpg" width="480" /><br /><br /><img src="http://i412.photobucket.com/albums/pp207/ckscheng/P1030526.jpg" width="480" /><br />Mexican food outside of the States and of course... Mexico... has a pretty bad rep due to the confusion with tex mex cuisine - consisting usually of sloopy greasy nachos and soggy burritos. Of course, just like good chinese food isn't about satay chicken and mongolian lamb, real Mexican food is nothing like tex mex has made it out to be. Quite the opposite, authentic Mexican food is fresh, light, complex and darn right exciting.<br /><br />That Little Mexican Place in North Perth (and now also in Vic Park)... is exactly as its name describes.. a small eatery that serves up honest Mexican food. We dropped by for a lazy weekend lunch - crab meat empanadas, freshly made tacos with shredded pork and salsa verde, shredded goat tamale and a beautiful albondigas in chipotle and tomato salsa. Everything was fresh, zingy and so exciting to eat. The empanadas were a highlight - the beautiful corn pastry encasing perfectly seasoned crab meat. The albondigas were also incredibly addictive - mexican meatballs served piping hot in a chipotle and tomato sauce - smoky, rich and so moreish.<br /><br />The food at TLMP is very well executed - and for those who may not have discovered what real Mexican food is all about, it is a fantastic place to visit to taste what I think is truly one of the most underrated cuisines in the world.<br /><br /><span style="font-weight: bold;font-size:85%;" >That Little Mexican Place<br />382 Fitzgerald Street<br />North Perth</span>Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com1tag:blogger.com,1999:blog-7494634869309733616.post-61136544529082256252011-02-27T23:05:00.004+08:002011-02-28T22:48:33.066+08:00When close is almost enough<img src="http://i412.photobucket.com/albums/pp207/ckscheng/P1030353-1.jpg" width="480" /><br /><img src="http://i412.photobucket.com/albums/pp207/ckscheng/P1030355-1.jpg" width="480" /><br /><br />Let's face it. Hawker fare will never be the same here in Perth as it is in South East Asia. Not only are prices phenomenally ridiculous here, you constantly find yourself desperately seeking that familiar flavor of a well cooked hawker dish.<br /><br />Enter Newton Circle which is perched in, of all places, a food court in the city. This long running establishment is packed during the office lunch hour and offers a range of hawker items at reasonable prices (for Perth city's crazy standards).<br /><br />The most popular items here are clearly the Char kway teow and Hainanese chicken rice. The former is more akin to a Singaporean version with a slight dousing of sweet soy sauce with the addition of lap cheong (Chinese sausage) and the latter is more Malaysian in flavor with a more savoury soy dressing.<br /><br />The verdict? As cliched as it sounds, it definitely is not as good as what you can get in most hawker centres in Singapore or Malaysia... at literally a fraction of the price. But it works to at least satisfy a craving. The Char kway teow has that sometimes elusive charred "wok hei" flavor which is a good indicator for any great wok fried dish. The seasoning however lacks depth and body which you find it the gutsy versions you might be used to.<br /><br />The chicken rice is generous but the meat is definitely on the tough side (which is always made worse by most chicken rice establishments here that microwave the chicken before serving). The rice also lacks the ginger and garlic hit you expect when you tuck into this iconic dish. What is pretty good here is the chilli sauce - laced with lemon juice, it bears some resemblance to the lime spiked versions you get in Singapore.<br /><br />All in all, Newton Circle is not a bad spot to visit when you want to find the familiar - it won't stop you yearning for the real stuff... but at least it helps jolt the food memory till the next time you find it.<br /><span style="font-weight: bold;"><br /><span style="font-size:85%;">Newton Circle<br />4/207 Murray Street<br />(Sidewalk cafe on the top floor of Carillon arcade)</span></span>Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com0tag:blogger.com,1999:blog-7494634869309733616.post-37438898640079125682011-02-27T22:32:00.002+08:002011-02-27T22:49:41.134+08:00Panko Pangritata<img src="http://i412.photobucket.com/albums/pp207/ckscheng/P1030420.jpg" width="480" /><br /><br />For dinner tonight, M and I whipped up a quick but very tasty spaghetti with pan roasted field mushrooms, chilli, thyme and parmesan cheese. But something was missing... and so, I decided to add a textural dimension to our pasta dish - pangritata. <br /><br />Pangritata is basically a poor man's parmesan born from Southern Italy. Breadcrumbs toasted in olive oil, garlic, chilli and seasoned with sea salt... the humble ingredients add crunch, loads of flavour and lots of fun to a basic spaghetti dish.<br /><br />But what was special about my pangritata tonight was that because I didn't have any leftover crusty bread which I would normally process into breadcrumbs, and also frankly because I was too lazy to clean up, I used, in a stroke of rare genius (well to me at least it was), leftover panko I had in the pantry. And the results were surprisingly good. The panko crumbs crispened up perfectly and were so easy to make. Tossed through our pasta dinner, it turned something something so simple into something truly special.Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com0tag:blogger.com,1999:blog-7494634869309733616.post-70202439280148636212011-02-06T10:25:00.002+08:002011-02-06T10:48:55.779+08:00Eggstatic<img src="http://i412.photobucket.com/albums/pp207/ckscheng/P1030172.jpg" width="480" /><br /><img src="http://i412.photobucket.com/albums/pp207/ckscheng/P1030173.jpg" width="480" /><br /><img src="http://i412.photobucket.com/albums/pp207/ckscheng/P1030180.jpg" width="480" /><br />Ok - a word of warning to egg haters and vegans - this post may offend. And whilst I fully respect that everyone has their preferences on what they eat and equally what they don't, I have never been a closet eggnophile - I LOVE EGGS. There is something so rich and comforting about perfectly cooked eggs that is just so satisfying. And as much as some may try to deny it - I firmly believe that an egg makes a simple savoury dish look (and taste) fabulous.<br /><br />I recently discovered a fail proof way to cook ni-tamago eggs - probably one of the best ways to enjoy the tastiest free range eggs you can get your hands on. Ni-tamago refers to the eggs that are most commonly found in ramen shops all over Japan - just set egg whites enveloping a creamy, gelatinous egg yolk that is still slightly ever so runny. Simply cook eggs straight out from the fridge in lightly boiling (not vigorously such that the eggs are tumbling around in the pot)water for approximately 7 minutes (for medium sized eggs). Remove and drop into an ice bath laced with malt vinegar (this apparently helps in the peeling process). Leave for approx 1/2 hour until the egg is completely cool - peel and eat. <br /><br />They are fantastic paired with, as pictured above, Bovril noodles which I have previously blogged about, with Rosa's morcilla sausages on toast or simply by themselves.<br /><br />Delicious.Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com0tag:blogger.com,1999:blog-7494634869309733616.post-79768151451239680772011-02-05T22:22:00.002+08:002011-02-05T22:56:13.753+08:00Spanish Flavours<img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%202010/P1030139.jpg" width="480" /><br /><br />For those of you out there who have previously discovered the incredible chorizo at Spanish Flavors, previously in Wembley, Rosa and her little deli have moved to the Leederville/Mount Hawthorn border.<br /><br />Rosa is a bit of a celebrity here in Perth - her chorizo sausages are widely regarded as the best in town with many restaurants procuring directly from her. More importantly, Rosa has incredible charisma and a wicked sense of humor - the pint sized providore never failing to put a smile on your face in the little time you spend in her store.<br /><br />Along with the new premises, Rosa has now introduced an adjoining cafe which serves up a small menu of spanish dishes drawing from some of her products that she has on sale. M and I sampled her spanish ham croquettes before we made our purchases on the weekend. The verdict? As much as I wanted to love the croquettes here, and as much as I wanted Rosa's cafe to be brilliant - it wasn't. The croquettes were, to be honest, a little bland and were a tad dry. This was definitely a far cry from the most incredible croquettes I tasted at Movida in Melbourne which I've previously blogged about. And as friendly as the service was from her family members, it was unfortunately a little clumsy and showed that there were definitely teething problems that needed to be dealt with between the kitchen and front of the house.<br /><br />But all is forgiven with purchases from Rosa's deli. Her morcilla sausages (or spanish black pudding) is out of this world. Simple pan fry till crispy at home and top with a crispy fried egg for one of the most stunning weekend breakfasts. Or fry up some of her delicious chorizo until you render that delicious paprika spiked oil - toss in a can of chickpeas, a couple of spigs of thyme, thinly sliced red onion and flat leaf parsley. Finish with a squeeze of lemon juice and mop up with crusty toasted bread. Yum.<br /><br /><span style="font-weight: bold;"><span style="font-size:85%;">Spanish Flavors<br />413 Oxford St<br />Mount Hawthorn</span></span>Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com0tag:blogger.com,1999:blog-7494634869309733616.post-50916423591028087922011-01-27T22:37:00.002+08:002011-01-27T23:01:09.733+08:00Spicing things up<img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%202010/photo3-1.jpg" width="480" /><br /><br />I have blogged about Arigataya several times before - it is, in the absence of a trip to Japan, the best version of ramen here in Perth. And whilst there are definitely shortcomings that I can choose to pick at in terms of the preparation of its belly pork and the consistency of the ni-tamago, it still ticks alot of boxes - not the least of which is the fact that you can order a free kaedama (an extra portion of noodles to add to your remaining broth) <br /><br />My favourite variation here is definitely the miso ramen - the broth has great depth and is always served piping hot. And on the subject of hot, Arigataya has recently introduced a spicy version of its ramen variations - a deep red broth which probably looks more lip numbing than it actually is. Delicious and mildly addictive, this will have you slurping on another kaedama before you know it,<br /><br /><span style="font-size:85%;"><span style="font-weight: bold;">Arigataya</span><br /><span style="font-weight: bold;">62 Roe Street Northbridge </span></span>Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com0tag:blogger.com,1999:blog-7494634869309733616.post-21744915616748356352011-01-24T23:25:00.007+08:002011-01-25T22:22:01.606+08:00More than toast<img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%202010/photo2.jpg" width="480" /><br />I'll admit - whilst I like to romantacize the idea of dining out on a lazy weekend for breakfast, more or often than not this turns out to be sadly disappointing. You see, whilst Perth has no shortage of breakfast spots, the majority are overpriced and offer up bland and boring takes on the first meal of the day.<br /><br />Cue Toast in East Perth overlooking Claisebrook cove - a small, no frills addition to the popular waterside restaurant strip. Their menu is well priced and adds just enough of a spin to old favourites (think potato, mint and fetta pancakes with smoked salmon, poached eggs sour cream and chives or polenta toast with mushrooms, soft italian cheese and parsley). The service is warm and inviting - definitely an unpretentious breakfast spot that dares to be different and pleases even the breakfast romantics like myself who have fallen in love with it.<br /><span style="font-size:85%;"><br /></span><span style="font-weight: bold;"><span style="font-size:85%;">Toast<br />21/60 Royal Street<br />East Perth WA 6004<br />(08) 9221 0771</span></span>Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com0tag:blogger.com,1999:blog-7494634869309733616.post-87778094673740084272010-12-12T09:00:00.003+08:002010-12-12T09:20:43.714+08:00Batavia Corner<img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%202010/P1000134.jpg" width="480" /><br /><img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%202010/P1000138.jpg" width="480" /><br /><img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%202010/P1000136.jpg" width="480" /><br />One of the things I have come to love as part of falling in love with my now wife, M, is the food of Indonesia where she was born. This was also one of the highlights for me when I visited her folks in Jakarta over a year ago - where I was introduced to some darn tasty stuff that I hadn't previously been exposed to. Indonesian food, like so many other great cuisines, is regional - and with that comes a myriad of interpretations of dishes that each region is fiercely proud of and becomes known for.<br /><br />One particular dish I fell in love with in Jakarta was a beef soup in a light coconut broth - Soto Daging Betawi. And it was with much delight when M and I stumbled upon one of our now much frequented cheap eats in Perth - Batavia Corner in East Victoria Park. This humble little eatery whips up some of the best sotos (or soups which are commonly eaten with rice in Indonesia) in Perth - with all their soup bases made from scratch (which makes a world of difference in this case). Melt in your mouth beef and tendon pieces in a perfectly seasoned broth with the celery, tomatoes and just a small amount of coconut milk (fresh - not packaged I might add) - I would go so far as to say the version here is actually superior to the one I tasted in Jakarta.<br /><br />Batavia Corner also does a lovely Nasi Kuning Komplit, which is tumeric scented coconut rice served with sides of fried chicken (of course), urap urap (a delicious coconut vegetable side), crispy crumbed prawns and a very addictive side called kremes (which I can only described as tasting the best crispy bits of KFC). The pempek (fried fish cake in a tangy sauce) here is passable - and is one thing that Jakarta is much more competent at - but serves to satisfy any cravings you may have of this textural dish.<br /><br />All in all - Batavia is a great spot to visit to sample Indonesian fare - and until I next visit M's hometown to meet her family (and of course to eat myself silly), it is a spot we'll come back to to satisfy our cravings.<br /><br /><span style="font-weight: bold;font-size:85%;" >Batavia Corner<br />912 Albany Hwy<br />East Victoria Park, 6101</span>Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com0tag:blogger.com,1999:blog-7494634869309733616.post-27272833767586560042010-11-30T21:48:00.006+08:002010-11-30T22:32:45.437+08:00When bad is good<img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%202010/photo.jpg" width="480" /><br />Ok I'm back... it has been way too long since my last post and I suppose most readers out there would have either assumed I had gone MIA or lost interest in food altogether... well I can assure you it was DEFINITELY not the latter.<br /><br />I have over the past few months, married the love of my life, bought and moved into a new house and come to terms with the new found responsibility of being dad to two pups (well they're both something like 90something in human years but in typical parent speak - they'll always be kids to me).<br /><br />Nevertheless, my point is I am back. And during all that time, while I've stopped dishing up my insights on my fascination with food on the table that is this blog, I have not stopped eating, pondering and photographing.<br /><br />And so I'll start sharing a few gems that have been uncovered during this hiatus. I will also start by prefacing that M and I had established a new mantra over the past few months to start discovering more of Perth. Yes, it is quite easy to dismiss this sleepy town as a gastronomic ghost town - and in many ways it still is. But what we have decided to do is put away the better part of our pre-conceptions and just venture out to try stuff - regardless of how unlikely we expect to like places we would normally shun away from due to lack of decor, publicity and general appeal.<br /><br />Shanghai Flavours in Northbridge is one of these places. Dark, dingy, green fluorescent lighting, a kitchen that is clearly audible with constant shouting and decor that can only be described as stuff you wouldn't even sell on eBay, this was one of those places M and I had always tried to avoid as all the signs yelled (or that could equally have been the cooks in the kitchen) at us to stay away. But we stuck with our conviction and ventured in... and boy were we rewarded. What was also surprising was that whilst Shanghai Flavours is obviously meant to excel in Shanghainese cuisine, it was a Szechuan style dish that blew us away. The Szechuan hotpot here with a choice of beef or fish is incredibly addictive. Numbing szechuan peppercorns balanced with a consistently well seasoned broth and chilli oil hits the flavor buttons on your palate in all the right places. And whilst it probably doesn't look like much, just like the restaurant itself, looks in this case are more than deceiving. <br /><br />Well worth a try (if you can get past the dining environment).<br /><br /><span style="font-weight: bold;font-size:85%;" >Shanghai Flavours<br />Shop 2, 375 William Street<br />Perth, 6000</span>Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com1tag:blogger.com,1999:blog-7494634869309733616.post-83015470194277301582010-06-07T22:42:00.009+08:002010-06-07T23:20:46.457+08:00Flavour combinations - Bovril braised pork belly<img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%2009/SDIM2935-3.jpg" width="480" /><br /><br />It is a well know and self publicised fact that I adore the dark, sticky, savoury goodness of Bovril. A rather old fashioned ingredient that is known as a condiment to stir into porridge, a convenient instant soup base or in the case of my family, stirred through instant noodles topped with finely sliced spring onions and crispy shallots - eaten with a runny fried egg... (I'm tempted to whip up some right now just thinking about it!)<br /><br />But for too long this ingredient packed with bovine goodness has been one dimensional for me - always associated with a quick noodle fix. But in one of those moments just this weekend where all you think about is what to cook for your next meal, I began to wonder... surely, something that tasted so good must be good for something else... surely there must be a way of reproducing the flavours that work so well into something else that I adore that will... dare I say... make it taste even more amazing?<br /><br />Enter the pork belly. I HEART pork belly... a hugely underrated cut that promises melt in your mouth goodness from the thin layers of fat that render to transform into an almost gelatinous consistency... perfect in a slow braise or even roasted to crispen the skin for perfect crackling.<br /><br />And so - it would make complete sense to marry the beefy, savoury richness of Bovril with the sweet, butteriness of the pork belly... and complete sense it was! I marinated the pork belly overnight in a marinade made from Bovril (of course), mirin, cracked pepper, bay leaves, garlic and shallots (which were grated in).<br /><br />I then pan seared the pork belly on all sides and poured in the marinade, a little sake to deglaze the by now sticky, gooey pan, and a touch of water. I then threw in a few whole shallots and smashed garlic cloves to simmer with the pork belly for about 45 mins on a low to medium heat.<br /><br />45 minutes later, the pork belly is removed and cut into bite sized chunks. The stewing liquid is reduced to a syrupy consistency and knob of butter is thrown in to finish the sauce (butter tastes AMAZING with Bovril) and to give it a beautiful gloss.<br /><br />After plating up, smother the pork belly with very finely sliced spring onions and crispy fried shallots. Eat with piping hot steamed rice and a fried runny egg to pay homage to the way Bovril has always been eaten in my family.<br /><br />I promise you'll love this recipe.Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com0tag:blogger.com,1999:blog-7494634869309733616.post-71854941245212772222010-05-30T18:03:00.006+08:002010-06-01T23:06:26.101+08:00Tummies get ready to rumble<div align="justify"><img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%2009/150508122629_goodfood-detail.jpg" width="400" /><br /><br />Perth has always been neglected on the gastronomic map of Australia - and to be completely honest, this has not been without good reason. For too long, this sleepy city has produced an alarmingly large proportion of poorly conceptualised restaurants which underwhelm in service and food but overwhelm in price and lack of interest.<br /><br />But things are changing - and slowly the city is beginning to awaken from the culinary comatose that has plagued it for much too long. Talented chefs and artisanal food stores are injecting the much needed adrenaline into the veins of Perth's food scene, and with it, energising the people who live in it with the realisation that this city also has much to offer.<br /><br />And whilst I am under no delusion that Perth has a long way to go in achieving the same food culture that is so prevalent in sister cities like Melbourne... I remain hopeful. So it is with much excitement that I await the arrival of the Good Food and Wine Show right here in my adopted city.<br /><br />In its third year here in Perth, the event will showcase over 150 food, wine and beverage exhibitors. Of course, a definite huge draw card to the show is also the celebrity chefs that will be "performing" cooking demonstrations over the 3 day event. I say "performing" in inverted commas because whilst I am excited at the prospect of seeing Gary Mehigan, George Colombaris (both of Masterchef fame) and Matt Moran whip up culinary delights with hopefully a bit of humour and wit thrown in, other segment descriptions have already started to make me cringe.<br /><br />Take Manu Feildel's "Spinning plates" segment - <em>"He is the fun, feisty, fancy Frenchman from My Kitchen Rules, now see him juggling his culinary skills with his circus skills."</em> So he's going to be spinning plates whilst cooking up a meal at the same time... right... NEXT!<br /><br />Nevertheless, events like the Good Food and Wine Show are well worth supporting... afterall, it's publicity that leads to interest... interest that leads to awareness... and awareness that ultimately leads to choosing and demanding the right food direction for this city.</div><br /><div align="justify"></div><div align="justify"><strong><span style="font-size:78%;"></span></strong></div><div align="justify"><strong><span style="font-size:78%;"><a href="http://www.goodfoodshow.com.au/index.asp">http://www.goodfoodshow.com.au/index.asp</a><br />In Perth July 2-4</span></strong> </div>Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com0tag:blogger.com,1999:blog-7494634869309733616.post-69601627425396493712010-03-16T22:31:00.006+08:002010-06-16T22:59:22.167+08:00Hidden Star<div align="justify"><img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%2009/IMG_4742.jpg" width="400" /><br />Its always nice to stumble upon the unexpected... to taste something which you totally expect to be only passable, only to find your tastebuds pleasantly surprised. This was the case when M and I decided to pluck up enough courage to have dinner at Bintang cafe, an very non-descript, slightly rough around the edges Indonesian restaurant in East Vic Park. We are both fans of the slightly cleaner looking Batavia cafe around the corner which serves really spot on Indonesian sotos (or soup) and have often wondered about its poorer cousin just around the corner.<br /><br />Don't get me wrong - not everything is good here - most of what we had ordered tasted at best ordinary... the pempek (Indonesian fried fish cake) was too doughy and had an accompanying sauce that lacked the tang that normally makes this dish very addictive. The satays here were a little too overcooked and burnt, leaving an unpleasant bitter taste despite being smothered in peanut sauce.<br /><br />Things were not looking good... until we tasted the home made Mie Ayam (or simply fresh egg noodles with a chicken and mushroom topping). Simple... yes. Tasty... very much so. The texture of the home made noodles was great - firm to bite and perfectly seasoned with the basic toppings. Nothing fancy here... just well made, well seasoned noodles... Coupled with the home made kickass sambals on offer here.. this was unexpectedly delicious.<br /><br />Our adventure into a meal at Bintang (which incidentally translates to "star" in Bahasa Indonesia) was an unexpected surprise... and this is one hidden star where we'll probably keep coming back to for a cheap noodle fix.<br /><br /><strong><span style="font-size:85%;">Bintang Cafe<br />12/910 Albany Hwy, East Victoria Park</span></strong></div><br /><a href="http://www.urbanspoon.com/r/338/1474237/restaurant/Perth/Victoria-Park/Bintang-Cafe-Indonesian-Cuisine-East-Victoria-Park"><img alt="Bintang Cafe Indonesian Cuisine on Urbanspoon" src="http://www.urbanspoon.com/b/link/1474237/biglink.gif" style="border:none;width:200px;height:146px" /></a>Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com0tag:blogger.com,1999:blog-7494634869309733616.post-58176765912657219022010-03-02T21:04:00.013+08:002010-03-02T22:54:56.356+08:00My Favourite Ingredient<div align="justify"><img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%2009/IMG_4784.jpg" width="400" />
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<br />There are many ingredients that I love to cook and eat with... but above all of the exotic and sometimes painfully expensive ingredients that I can think of, the humble egg takes the numero uno spot in every single way - flavour, texture, versatility and visual appeal. To me... a perfectly cooked egg can transform any dish from pedestrian to something completely memorable and extraordinary.
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<br />And so, waking up unusually early on a lazy Sunday morning (I blame this crazy Perth heat) gave me the perfect opportunity to experiment with cooking my favourite ingredient with a new technique - slow poached in its shell.
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<br />Readers who remember my post from late last year on Cumulus Inc (that fantastic breakfast spot in Melbourne) will remember how I fell in love with the 65/65 egg dish. Basically an egg poached in its shell at 65 degrees celcius for 65 minutes - I was swooning over the creamy texture of the not quite set egg yolk with the barely set egg white. And so, figuring I had time to dedicate to giving the mighty egg what it deserves, I set out to recreate this dish.
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<br />Now a word of warning - this did take a little bit of love and care during the cooking process (particularly if like me, you don't have the luxury of a induction hob which helps with maintaining a constant temperature)... but I firmly believe that food cooked with love is food worth cooking. Plus - the reward makes it all worthwhile.
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<br />I simply used a candy thermoeter and immersed a super fresh free range (please) egg in cold water which I brought to a warm bath of 65 degrees celcius (never allow the water to come to the boil or the dish is ruined).
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<br />Slow is the name of the game here - but 65 minutes on, crack your egg in a dish and you'll marvel at how beautifully shaped and intensely flavoured this super ingredient truly is. All that's left to do is to serve with fresh toast soldiers and a glass of orange juice for breakfast heaven... eggs-actly the way it should be.Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com1tag:blogger.com,1999:blog-7494634869309733616.post-59844065352760720552009-12-12T09:45:00.008+08:002010-06-16T23:00:43.462+08:00Red Cabbage - So close yet so far<div align="justify"><img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%2009/IMG_1902.jpg" width="400" /><br />Red Cabbage has built up a very strong reputation over the past 2 years for serving inventive modern British food right here in Perth. And having driven and walked past it almost everyday (its literally a stone's throw away from my apartment), it had up to this point always been one of those places that was so close to home it didn't seem like a priority to visit.<br /><br />But a gathering of friends from overseas recently gave us the perfect opportunity to sample what has been raved about by reviewers as one of the top 5 restaurants in Perth. Naturally, we proceeded to Red Cabbage with fairly high expectations.<br /><img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%2009/IMG_1872-1.jpg" width="400" /><br />The menu on first glance was impressive - inventive, playful combinations by a chef who obviously is aware of how things read on paper can really make a difference. We were of course excited and ordered a few entrees which read beautifully - the roasted pork belly on watermelon relish , the roasted quail with green papaya salad and tempura oysters topped with a crispy potato chip and aioli.</div><div align="justify"> </div><div align="justify"><img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%2009/IMG_1875.jpg" width="400" /><br /><img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%2009/IMG_1877.jpg" width="400" /><br />The result? Beautifully presented food that didn't quite hit the mark in execution. The pork belly was a stunning looking dish - but seriously lacked flavour and to be completely honestly - needed a bit more cooking time to either render a bit of the fat from this prized cut or at least achieve a melt in your mouth texture in the protein.</div><div align="justify"> </div><div align="justify"><br />The oysters - whilst tasty - were nothing out of the ordinary - the potato chip on top was completely unnecessary and in my mind, cheapened the dish (as did the bright blue salt the oysters were garnished on).</div><div align="justify"> </div><div align="justify">The quail was without a doubt, overcooked - which meant it was dry and chewy. Accompanied by a salad that was much too acidic - this dish simply did not work for me.</div><div align="justify"> </div><div align="justify"><br />I could go on to describe the range of main courses we sampled but they were, to put it bluntly, forgettable and not something that I will be coming back anytime soon for. The crumbed braised beef brisket in my beef dish however, was something I will remember for a while to come - purely because it was so dry and unpleasant that I was a little shocked that how different my dining experience was compared to the rave reviews that this restaurant has been receiving.</div><div align="justify"> </div><div align="justify"><br />Perhaps they had a bad night - perhaps sometimes hype gets in the way of honest opinion - but for me, Red Cabbage is one of those places that is so close - yet still very far from what it could be.</div><div align="justify"> </div><div align="justify"><strong><span style="font-size:85%;"><br /><a href="http://www.urbanspoon.com/r/338/1370641/restaurant/South-Perth/Red-Cabbage-Perth"><img alt="Red Cabbage on Urbanspoon" src="http://www.urbanspoon.com/b/link/1370641/biglink.gif" style="border:none;width:200px;height:146px" /></a><br />Red Cabbage</span></strong></div><div align="justify"><strong><span style="font-size:85%;">49/15 Labouchere Road</span></strong></div><div align="justify"><strong><span style="font-size:85%;">South Perth</span></strong></div><div align="justify"> </div>Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com0tag:blogger.com,1999:blog-7494634869309733616.post-90466037664021476042009-11-28T09:25:00.005+08:002010-06-16T23:03:17.478+08:00Ha-Lu-Lujiah!<div align="justify"><img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%2009/IMG_1717.jpg" width="400" /><br />We had the joy of celebrating my mum's birthday (who happened to be in town this week for a visit with her closest friends) last night at probably one of my favourite places to eat in Perth - Ha Lu - a Japanese izakaya style restaurant. As usual, I over-ordered and over-indulged. But everything was so perfectly executed that what seemed like a constant flow of beautifully presented clean tasting dishes was a true joy. Highlights included the kakuni pictured above (uber tender stewed pork belly) and the warm japanese salad with roasted vegetables.<br /><div align="justify"><img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%2009/IMG_1710.jpg" width="400" /><br /><div align="justify"><img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%2009/IMG_1722.jpg" width="400" /><br />We also ordered an interesting twist on the very homely dish of nikujaga (typically a hot pot of sliced beef onion and potatoes). Instead of the traditional simmered dish, Ha Lu has a revamped version that takes the form of a crispy creamy potato dumpling stuffed with sliced beef and topped with sliced onions and a soy dashi broth that is poured at the table.<br /><br />The tuna and poached onsen style egg was a delicious combination of flavours and textures with tender sashimi tuna, crispy wanton crisps and and a creamy poached egg.<br /><br /><div align="justify"><img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%2009/IMG_1712.jpg" width="400" /><br />The wagyu beef tataki here is brilliant - melt in your mouth slivers of wagyu fillet served with seasonal root vegetables and an addictive ponzu sauce. The other beef dish ordered however was the only disappointment of the night. Diced wagyu beef steak with yuzu kosho pepper whilst sounding unbelievable on the menu, was overcooked and dry - probably due to the cubes being diced too small and a real letdown to an otherwise flawless meal.<br /><div align="justify"><img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%2009/IMG_1724.jpg" width="400" /><br /><br />Nevertheless - Ha Lu continues to be probably the best Japanese restaurant to eat in town. I left the restaurant content, very full, and looking forward to my next visit to sample new dishes introduced to the menu (given I had pretty much ordered everything in one seating).<br /><br /><span style="font-size:85%;"><strong>Ha Lu<br />Shop4 / 401 Oxford Street, Mt Hawthorn </strong><br /></span></div></div></div></div></div><br /><a href="http://www.urbanspoon.com/r/338/1370343/restaurant/Perth/Leederville/Ha-Lu-Mount-Hawthorn"><img alt="Ha-Lu on Urbanspoon" src="http://www.urbanspoon.com/b/link/1370343/biglink.gif" style="border:none;width:200px;height:146px" /></a>Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com0tag:blogger.com,1999:blog-7494634869309733616.post-35009704183465249782009-11-22T23:36:00.003+08:002009-11-24T17:11:56.205+08:00First attempts: Daily bread<div align="justify"><img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%2009/IMG_1652.jpg" width="400" /><br /><br />Keeping in theme with satisfying food cravings from dishes I grew up with in Singapore, I attempted to whip up some roti chanai over the weekend. These were surprisingly easy to make from scratch - although my version probably needed alot more grease and also the very coordinating flipping of the dough to get it paper thin (something which I attempted to do but failed miserably in) for it to taste truly authentic </div><br /><br /><strong>Roti Chanai</strong><br />1) Mix 500g plain flour with 2 tablespoons ghee, 1 teaspoon salt, 1 teaspoon of sugar, approx 1/2 cup of lukewarm water and 1/4 cup lukewarm milk in a large bowl. Knead gently for 10 minutes until you end up with a smooth, elastic dough.<br />2) Form approx 12 balls of dough from the dough, coat in ghee and cover with clingfilm wrap. Leave to rest in a cool place for an hour.<br />3) Roll out each ball as thinly as possibly and fold each end into the centre to form a parcel. Sprinkle with olive oil and fry in a hot pan for approx 3 minutes on each side until golden brown.<br />4) Just before serving, clap your hands together around the roti to fluff it up. Serve with a spicy coconut curry and remember to use your hands!Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com0tag:blogger.com,1999:blog-7494634869309733616.post-51266304692783606762009-11-22T00:59:00.008+08:002009-11-24T17:03:44.864+08:00Pumpkin risotto with chargrilled prawns and prosciutto wafer<img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%2009/IMG_1626-2.jpg" width="400" /><br /><br />Alright, before I start with this recipe - I do realise that it has a strangely high proportion of its ingredients starting with the letter <span style="font-size:130%;"><span style="FONT-WEIGHT: bold">"P"</span></span>. Yes - that's right, <span style="FONT-WEIGHT: bold;font-size:130%;" >p</span>umpkin, <span style="FONT-WEIGHT: bold;font-size:130%;" >p</span>rawns, <span style="FONT-WEIGHT: bold;font-size:130%;" >p</span>rosciutto, baby <span style="FONT-WEIGHT: bold;font-size:130%;" >p</span>eas... and the all important <span style="FONT-WEIGHT: bold;font-size:130%;" >p</span>armesan cheese... it wasn't till I started plating up that I was tickled by the natural pairing of ingredients beginning with the same alphabet (yes I am a geek).<br /><br />Anyways - here's a simple recipe for this smashing pumpkin dish.<br /><br /><span style="FONT-WEIGHT: bold">Pumpkin risotto</span><br />1) Roast half a pumpkin roughly chopped with shallots and garlic tossed in sea salt in extra virgin olive oil. Add to approx 4 cups chicken stock, simmer briefly and blend with a food processor.<br />2) Use pumpkin stock to cook risotto in the usual way (ie. fry up arborio rice in olive oil with chopped onion, garlic and a glass of white wine and add stock one ladle at a time for approx 20 mins until rice just gives on the bite).<br />3) Throw in a knob of butter and a handful of parmesan cheese - mix through and cover for 5 minutes for the rice to rest before serving.<br /><br /><span style="FONT-WEIGHT: bold">Prosciutto wafer</span><br />1) Sandwich prosciutto between two sheets of baking paper and place a weight on top (e.g baking dish). Bake in a hot oven (approx 180 degrees) for approx 20 minutes.<br />2) Remove tray and remove baking paper.<br /><br /><span style="FONT-WEIGHT: bold">Chargrilled prawns</span><br />1) Skewer each prawn from head to tail to hold its shape when cooking. Season generously with sea salt and cracked pepper.<br />2) Pan fry prawns in a hot pan with olive oil - about a minute on each side.<br />3) Reserve oil.<br /><br /><span style="FONT-WEIGHT: bold">To plate up</span><br />1) Plate risotto in a ring mould on one end of the plate. Top with chargrilled prawns. Drizzle reserved oil used to fry prawns over risotto. Sprinkle with parmesan cheese.<br />2) Lay prosciutto wafer on other side of plate and garnish with boiled peas refreshed in cold water.<br />3) Bon appetit!Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com0tag:blogger.com,1999:blog-7494634869309733616.post-84032868375929427122009-11-22T00:57:00.004+08:002010-06-16T22:58:29.082+08:00Putting the Extra in Ordinary...<div align="justify"><img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%2009/IMG_1609.jpg" width="400" /><br /><br />I recently blogged about a new ramen bar in Northbridge, Perth. And whilst I was not overly impressed with the broth that was served with their homemade noodles - I was more than addicted to the toppings that came with each bowl - most especially the roast pork or chashu. Literally melt in your mouth pork belly that has been braised to perfection in a very delicious concotion of what is most likely soy sauce, sake, mirin, sugar and ginger - really special stuff.<br /><br />And so, in a stroke of genius (at least I like to think so), I visted Arigataya ramen again and ordered a bowl of japanese curry rice (kare raisu) - with... wait for it, the aforementioned roast pork as a topping.<br /><br />The curry here on its own was very generic and unfortunately made from a packet roux that tasted all too familiar (we rely on this stuff at home when we're too lazy or time pressed to whip a dinner up). However, paired with the delightfully tasty roast pork - this was one very satisfying lunch - and cheap too!<br /><br />Just goes to show... sometimes the ordinary just needs a dose of something extra to make it oh so special...<br /><br /><strong><span style="font-size:85%;">Arigataya Ramen<br />Roe Street<br />Northbridge, Perth</span></strong></div><br /><a href="http://www.urbanspoon.com/r/338/1504588/restaurant/Perth/Arigataya-Northbridge"><img alt="Arigataya on Urbanspoon" src="http://www.urbanspoon.com/b/link/1504588/biglink.gif" style="border:none;width:200px;height:146px" /></a>Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com0tag:blogger.com,1999:blog-7494634869309733616.post-58861172518494746232009-11-19T23:31:00.006+08:002009-11-21T09:43:00.379+08:00Sweety and Savoury<div align="justify"><img src="http://i412.photobucket.com/albums/pp207/ckscheng/Foodoalbum%2009/IMG_1364.jpg" width="400" /><br />I love the contrast of sweet and savoury flavours - when perfectly balanced, its an addictive combination that is strangely moreish. A pumpkin risotto with crispy salty prosciutto... a juicy ripe tomato with a sprinkling of sea salt... or in the case of a brilliant breakfast dish - crispy bacon on french toast drizzled with maple syrup.<br /><br />We found ourselves at Deli Chicchi in Mount Claremont over the weekend for a lazy breakfast with friends we had not caught up for a while. A beautiful spot for a lazy weekend breakfast or brunch - it even has a section dedicated to cookbooks and produce you can purchase while you're waiting for your food.<br /><br />This very cool breakfast spot perched on a street corner has simply but very tasty options for breakfast. From the zucchini and haloumi fritters to the roasted tomato, mozzarella and avocado bruschetta. <br /><br />Oh - and of course the highlight of the day - the aforementioned french toast. Crispy bacon, fluffy french toast, warm maple syrup - yum! <br /><br /></div><div align="justify"></div><div align="justify"><strong><span style="font-size:85%;">Deli Chicchi</span></strong></div><div align="justify"><strong><span style="font-size:85%;">Strickland Street</span></strong></div><div align="justify"><strong><span style="font-size:85%;">Mount Claremont</span></strong></div>Foodographerhttp://www.blogger.com/profile/13748347028065726586noreply@blogger.com0