There were some leftover burito wraps from our mexican dinner a couple nights ago, so I thought I’d whip something up for lunch. This is really simple. Microwave the wrap for about 1-1.5 minutes, place on flat chopping board or plate. Spread some cheese spread or bread dip (I used a crabmeat and chilli spread) and some seeded mustard. Top with a slice of turkey, some shaved ham, sun-dried tomatoes, fresh basil and mozarella cheese. Sprinkle some pepper, salt and chilli powder. Voila! Lunch ready in 5 minutes! You can use any topping you want. Be adventurous, try different things. I’m not a big fan of fresh basil as its got a really strong taste, but when mixed with sun-dried tomatoes, the effect was excellent! They both sorta balance each other out and makes the wrap really tasty.
Archive for June, 2007
Alan’s a really huge fan of Jamie Oliver as many of his dishes are fusion style. This, here is one of the recipes available on his website. It was my first time making carbonara this way and was really apprehensive of how the sauce would turn out. I wasn’t sure what exactly was meant by “silky” texture. At first, we thought we had added too much water but it turned out to be just nice. I would have to say about 1/3 cup water per 100-120ml cream. I had to replace some of the ingredients as I couldn’t get them at the last minute. Instead of linguine, I used egg pasta, and bacon for pancetta. I also added some fresh basil just for its taste. The effect was equally good and it was a thumbs up all around. For those interested, you can get the recipe from http://www.jamieoliver.com/recipes/pasta.
Point Revolving Restaurant is the signature restaurant of Wrest Point. I’ve heard so much about this place but never got the chance to go there. This anniversary, Alan and I thought we’d give it a shot and see if it lives up to its name.
The view from up there was amazing, simply indescribable. You get a 360 degree view of Hobart City, Derwent River and Mt Nelson. I have to say of all the restaurants I’ve been to thus far, this place definitly has the best views. We managed to capture the nightlights of Hobart, but I would love to go back on a nice summer evening, as the view would be absolutely stunning!
As for the food, it wasn’t as good as Marque IV but definitely deserves a thumbs-up. I had the Veal Marsala while Alan had the Martini of Salmon Tartare for entree and the Civet of Venison and Chocolate for mains. He thought the entree would come in a martini glass as he’d seen it on some website before, but he was wrong! The meat were done to just the right texture and accompanying sauce complimented and did not overpower the dishes – bringing out its natural sweetness and tenderness. For those who are in the mood to splurge, I suggest going for one of those dishes which are cooked and served at your table. There was a table near us who tried that and the aroma was just sensational. Nothing beats watching your food cooked and served sizzling hot immediately!
The highlight of our night was the dessert. Since we couldn’t afford to have our mains cooked at our table, we opted to have dessert done at our table. :p It was really cool! We watched the manager prepare the sauce for the crepes and he even gave a commentary – explaining what was being added and the method of making. Sadly, the crepes were pre-made, so only the sauce was made at the table. But nevertheless, it was an entertaining experience. They were served delicately on a platter with fresh-made vanilla ice-cream and terrine (I believed it was grapefruit, mixed berries and I can’t remember the third flavour). Yum!
For those in Hobart, or visiting Hobart, the place is definitely a must. Even if not for the food, go for dessert/coffee just for the view.
I’m not too sure if this is an authentic vietnamese dish but it’s served in one of the Vietnamese restaurants here in Hobart and is a favourite of many. My housemate, Krystal came up with her own version and this is a recipe I got off her.
- Chicken thighs, washed and cut to about 1.5 inch pieces
- Soy sauce
- Fish sauce
- Dash of sesame oil
- Garlic flakes, optional
- Lime juice
- Lemon juice
- Fresh Chillies
- Fish Sauce
- White vinegar
- Season chicken thighs with seasoning for at least 1 hour.
- Coat with breadcrumbs and garlic flakes. Deep fry or roast in oven at 200C.
- Mix ingredients for sauce together. Dissolve sugar either by heating mixture in a saucepan or using the microwave. Sauce is sweetish with a touch of sour and spicy. Adjust according to taste.
- Serve with warm rice (I read somewhere you could cook rice with mint leaves) and omelette.
Yee Sang or yusheng is a Chinese-style raw fish salad. It usually consists of strips of raw fish (commonly salmon), mixed with shredded vegetables and a variety of sauces and condiments. This dish has always been associated with Chinese New Year celebrations. It is available in restaurants during the CNY festival and is normally eaten as a symbolic meaning to raise ‘good luck’ for the coming year. Being a fan of raw salmon, I’ve always loved this dish. Since being away from home, I’ve not properly celebrated CNY the ‘Malaysian’ way! It has been 3 years since I’ve had this dish and was craving it especially this year. Hence, began my quest of finding recipes available.
I looked up many recipes but many of them consisted of ingredients I find very hard to get in Hobart, and some require a fair bit of preparation. So, I combined different stuff from different recipes and came up with my own recipe! I’ve always been a first time flop and was afraid I’d be embarassed in front of friends. Surprisingly, it was edible! Definitely worth the time and effort.
- Fresh yam/taro
- Unripened mango
- Sweet potato
- White radish
- Wonton skins
- Raw sslmon fillet, sliced thinly
- Peanuts and sesame seed, roasted
- Apricot jam
- Plum sauce
- Shred white radish, carrot, yam, sweet potato and mango. Split shredded yam into 2 portions, colour one portion green, and the other red.
- Cut wonton skins into thin strips.
- Heat oil in saucepan/wok. Deep fry wonton skins, sweet potato and lastly the yam.
- Mixed salmon with a bit of brandy and lemon juice.
- Pound roasted peanuts and sesame seed.
- Arrange attractively on a round platter with salmon in the centre.
- For the sauce, mix apricot jam, plum sauce, lime juice, honey and sesame oil in a saucepan. Add sugar and salt according to taste.
- Sprinkle peanut and sesame seed over arranged platter. Pour sauce just before serving.
This is my boyfriend, Alan’s creation. He got this off some Internet video but couldn’t remember half of the ingredients and quantity used. Thus, he reproduced his own recipe! I wasn’t beside him when he was preparing this as it was my turn to kick back and relax! From what I understood, he used fresh basil, lime, salmon (obviously), english spinach and olive oil. As for the rest, you’ll have to ask him yourself! The result was surprisingly good – the salmon (according to him) was actually done right for the first time. He pan fried the salmon to brown it, blended the basil into paste and added lime. Then spread it onto the salmon and grilled it in the oven. That is all I know. In conclusion, it was an amazing effort for a guy who hardly goes into the kitchen! If only, there was nice, chocolaty dessert after…mmmm….yum…. :p
Prawn Mee (or Hokkien Mee as the Penangnites call them) is my favourite hawker dish. Whenever I’m at a hawker centre, unless I was sick or didn’t feel like it (which wasn’t often), I would definitely order this dish. Since coming to Aus, I would have to say this has been my strongest craving. Last year, a close friend shared the secret to his grandmother’s Prawn Mee. After a few trial and errors, I finally made a soup base which even I would have to say I am proud of. For those of you wanting to make this at home, I suggest you start storing the prawn shells (every single one of it, especially the head) ahead of time. I collected mine over a period of 4 months before making this dish. The soup was boiled for nearly 10 hours over low heat. The only thing I am still trying to perfect is the chilli. Anyone with a good recipe to share? :p
- Prawn shells (lots of it)
- Bean sprouts
- Pork fillets
- Eggs, hard boiled
- Pound (or blend) prawn shells till mashed up.
- Heat oil in wok and fry belacan till fragrant. Add prawn shells and fry till fragrant.
- Boil water, add prawn shells to water and bring to boil. Lower heat and allow to soup to boil for at least 6hours. Add salt, pepper and sugar according to taste.
- Just before serving, steep pork in soup till cooked. Slice it, set aside. Halved the eggs and blanched bean sprouts.
- Divide noodles, pork, egg and bean sprouts into bowls and pour soup over. Bon appétit! :p