Sunday, February 26, 2012

Tommy's Beer Cafe, Glebe

When I walk pass this restaurant, I always see people inside. This must be a sign of good food! :) Finally I have a chance to dine in it and I have prepared myself on an empty stomach for the meat that I am going to eat. :p
Our Dishes Ordered
I haven't tried duck sausages before, so I ordered it as entree. However, it wasn't what I expected and I can only taste the chili.
Duck Sausage
Mr Nikon wants to have some pork crackling. Some of the crackling is too hard which I cant even bite it off.
Pork Crackling
After the bad start to our entrees, the pork belly is quite juicy and tender. The crackling is crispy! One bad thing about it is that the serving is a bit small comparing to other dishes.
Pork Belly
Miss J wants to try their Vienna Schnitzel which is veal schnitzel with kipfler potato, steamed vegetables and pickled gherkin aioli. The veal is moist and I cant stop eating those potatoes!
Vienna Schnitzel
We cant missed out on the sausages and order the tonight special, Mixed Sausage Platter!
Mixed Sausage Platter
We were so full which we have skipped the desert! :)

Tommy's Beer Cafe
123 Glebe Point Road
Glebe NSW
(02) 9660 6870

Sunday, February 12, 2012

Petaling Street, Sydney

After my trip to Malaysia, I would love to find a restaurant which has similar hawker food. Miss Laughter highly recommends Petaling Street. As the name suggested, I would expect some authentic Malaysian hawker food. Since it was our late supper, we only tried some dishes. The food didn't disappoint. Miss Laughter and I already arranged another date to go back for a proper meal! :)
Mee Goreng Mamak

Petaling Street
760 George Street
Sydney NSW
(02) 9280 1006

Monday, February 6, 2012

Making of Nian Gao with Coconut Flavour (椰汁年糕) for Chinese New Year

It is day 15 of 2012 Chinese New Year and this will be my last post about making Chinese New Year food. How can I did not try to make Nian Gao 椰汁年糕 for Chinese New Year?

Ingredients for Nian Gao
Coconut milk and Flour mixture
The hardest part is to mix the coconut milk with the glutinous rice flour.
Ready to Steam
Steamed for about 1 hour 45 minutes... the Nian Gao is ready!

Nian Gao with Coconut Flavour (椰汁年糕)
Pan-Fried Nian Gao with a Pot of Chinese Tea!
I like it pan-fried with egg coating. :)

Thursday, February 2, 2012

Making Poon Choi (盆菜) for Chinese New Year

After the success of making the water chestnut cake, I tried to make another Chinese New Year food, Poon Choi 盆菜. It is composed into different layers of ingredients. Each ingredient layers has to be in that particular order. It is mainly consists of pork, chicken, dried mushrooms, pig skin, squid, dried beancurd stick and Chinese radish. The most important part of this dish is the stewed pork. It used to be using the wooden type of "big bowl". Nowadays, it is either aluminum or stainless steel due to hygiene purpose.
Chinese Radish
First layer is the Chinese radish to absorb all the sauce. 
Lotus Root
Deep Fried Tofu
Second and third layer should be the squid and pig skins. I have replaced them with lotus roots and deep fried tofu.
After 3 layers of Ingredient
Dried Beancurd Stick
Forth layer is the dried beancurd stick.
Slow Cook Pork Belly

Stewed Pork
Fifth layer is the stewed pork.
Fish Paste

Dried Oysters

Dried Mushrooms
Soy Chicken

Broccoli to Decorate
Top layer consist of dried mushroom, fish paste, prawns, chicken and dried oysters. I have also used broccoli to decorate.
All Assembled and Ready to Serve! Enjoy!!!