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Archive for January, 2008

 
 

 

 Click here for the recipe :)

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Ssshhh…! I’ve a secret to share! We’ve had access to a friend’s place over the summer while they are back home for holidays. Krys and I have been going there…swimming and making ourselves quite at home! Leaving a townhouse to 2 very mischievous girls may not be a very wise idea!  Since they had a BBQ set there, and since it was summer, and since crayfish is in season now…we decided to go there and party! Ryan’s back from Sydney for a short visit, Jason’s down from Launnie and Alan’s back…so off we went!

Our first stop was Island Market for 2 fresh crayfishes – very much alive and kicking! According to a friend, we had to freeze them for two hours and that’ll put them to sleep. Apparently if you “kill” them while they are alive and kicking, the meat becomes tough. So it’s very important to put them to sleep first. After that, bring a pot of water with salt to boil and put the crayfish in for approximately 2 minutes followed with immersing them in cold water for about 5 minutes. Cut it up and it’s good to go on the barby! Alan kept saying he wanted no part in the “killing” and was going on and on about cruelty to animals. But my video below shows that he was very much part of the killing! Hahaha! :)

Since the little babies had to nap for two hours, we spread out our feasting to last the entire afternoon. Jason and Krys were in charged of the BBQ drumsticks (which were pre-seasoned), while Alan and I prepared the tarragon white wine sauce to go with it. Ryan was photographer for the day and was busy snapping away. Earlier, Krys and I made the potato salad so that was good to go. Krys thinking hot english mustard was dijon mustard, accidentally added a little bit too much into the potato salad. The effect was overwhelming and was clearly reflected on all the faces as we struggled to catch our breath from the “wasabi” effect! The chocolate soufflé was up next and finally the highlight of the day – the crayfish! 

All of us have only ever had crayfish prepared and cooked commercially but have never actually done one ourselves. I was really excited! As my pot was not big enough, I put them in hot water for about 2.5 – 3 minutes, followed by cold water for about 5 minutes. The cutting was a bit of a problem as Duy’s place only had two knives and they weren’t big cleavers. But we managed and that’s what matters! Clean them, a dash of salt and cracked black pepper, a squeeze of lemon juice, brush with a little melted butter and they are good to go on the barby! We prepared thermidor sauce to go with them but the meat was so fresh and sweet that having it just as it is, was perfect! 

All in all, it was a great summer afternoon feast…but promise me to keep it a secret, k?!  :) 

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 Click here for the recipe :)

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My first cake sale! So exciting! Thank you so very much for your support Helen! :)

I was first introduced to this cake 2 years ago when I was preparing for an event at church – Taste of Asia. While experimenting with various asian desserts, Ryan suggested a green tea cake. In order to cater to the australian taste buds, I layered it with cream cheese frosting. The response received from the Australians at church was beyond expectations as it’s never occurred to them to make a green tea cake. 

Green Tea Sponge Cake: 

Ingredients: 

  • 6 egg whites
  • 125 g caster sugar
  • 1/2 tsp cream of tartar
  • 6 egg yolks
  • 100g sugar
  • 1/2 tsp vanilla essence
  • 5 tbsp corn oil
  • 2 tbsp hot water + 1 tsp green tea powder
  • 100 ml double cream
  • 140 g self raising flour

Method:

  • Preheat oven accordingly.
  • Whisk egg whites, sugar and cream of tartar.
  • Whisk egg yolks, sugar and vanilla essence till light and creamy.
  • Add in corn oil, green tea and cream. Mix well.
  • Stir sifted flour and fold gently to mix.
  • Pour egg yolk mixture lightly into egg white mixture. Mix evenly with a big spoon.
  • Pour into ungreased pan. Bake till set.

Cream Cheese Frosting:

Ingredients: 

  • 2 packs cream cheese, softened
  • 125gm butter, softened
  • Green tea (matcha) powder
  • Icing sugar
  • Double cream

Method: 

  • Whisk cream cheese and butter with an electric mixer. Add green tea powder and icing sugar according to taste.
  • Add cream in tablespoonfuls bit by bit just to softened up mixture a little. 
  • Cream cake and decorate accordingly. 

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 Click here for the recipe :)

 

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My first attempt at cooking fish was a success! Woohoo! Do I hear a round of applause? Hehe :) ! I was inspired to cook this after my great meal at Angasi. After that trip, I wanted so much to replicate what I had there hence my brave attempt. 

Ingredients: 

  • Pink ling fillets
  • Proschiuto (also known as Parma Ham)
  • Green beans
  • Salt
  • Cracked black pepper
  • Lemon juice
  • Butter, melted
  • Dried Chives

Method: 

  • Wash fillets and rub with salt and cracked black pepper. Preheat oven to 180C
  • Heat frying pan with olive oil. Pan fry fillets till brown. Remove and set aside.
  • Wrap fillets with proschiuto. Place green beans at the bottom of baking tray. 
  • Reduce oven heat to 160C. Arrange fillets on top and place in oven to bake for about 15-20 minutes. 
  • In the meantime, mix lemon juice, butter, chives, salt and pepper in a bowl. Heat it up in a pan till sauce thickens.
  • Remove fish from the oven and plate it up. Drizzle with sauce and serve.

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pan fried trevalla  seared springfield venison  rock lobster-spaghetti.jpg

I’ve been wanting to do a review on Angasi Restaurant at Binalong Bay but have not found the inspiration to write! Actually my post on Tassie Guide was initially meant to be a review of Angasi. But I got carried away and decided in the end to do a Tassie guide instead :) .  

One of Alan’s close friends was down here for a visit and being the local hosts, we brought him along the East Coast up to Bay of Fires. It was also our first time up there hence I was all excited and looking forward to it. As I was flipping through the East Coast guide, Angasi Restaurant was highly recommended as a local “must-visit” and being a food lover I knew that no matter what, we were making a visit there. 

We were warned that without a booking, we might have a problem getting a place. Fingers crossed, we decided to take our chances and lady luck indeed was with us. The restaurant is nestled on higher grounds overlooking the Binalong Bay beach. The view, without a doubt, was AWESOME!! Angasi’s not big but not too small either. The setting was comfortable and cosy with a hint of elegance. On a nice summer evening, it would be divine sitting out on the deck, sipping a glass of wine, listening to crashing waves and enjoying a great meal.

A round of applause to the chefs here who work hard coming up with lots of variety in the menu and bringing out the flavours of the dishes created . I absolutely loved my fish of the day – pan fried trevalla with a lemon butter sauce! The fish literally melts in one’s mouth and the sauce complimented it to perfection. Alan’s seared springfield venison, although a little small in portion, was tender, juicy and seared perfectly. As for the other two guys, they had the rock lobster spaghetti. In my opinion it was average, exactly what you’d expect a pasta to taste like, nothing very special. But we had fun picking the lobster meat out! All in all, the food coupled with the fabulous view, was definitely deserving of the many awards Angasi’s received over the years.

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