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joyousnudibranch · 4 years ago

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’Twas a funny day today! :D This morning, I woke up from the weirdest dream. I was living in a dormitory somewhere in Japan and a friend was visiting my room, then we realized that the ceiling was coming down. We walked outside (somehow we were so calm) and heard that something big crashed on the roof. I couldn’t see what it was but soon the whole building collapsed, burying rescue workers and media reporters. But my friend was facing the other way and kept joking with someone... Gee, I was so happy when I woke up! :( At 8 am, a friend of mine and I met up to clean the small public toilet in the mountains. I definitely wanted to hang the laundry before leaving home, so I was late for like 10 minutes, which wasn’t a big deal at that point. 今日はオカシな日でしたワ。ｗｗそもそも、朝起きる前の夢が可笑しかった。私が寮みたいなトコに住んでて、友達が部屋に来てた時、天井がどんどん下がって来た。外に出て、屋根に何かデカいものが墜落したらしいと聞く。それが何か見えなかったけど、見てるうちに建物全体が崩れ落ち、救助の人やTVのレポーターが下敷きに。で、パニクった私が大変だとわめくのに、友人は違う方向を向いて誰かと冗談言ってるばかりで...。そこで目が覚めて、ああ夢でよかったと。で、今日は8時に待ち合わせ、例の山の中のトイレの掃除当番に。でもどー��ても洗濯物を干してから出たかったので、私10分ほど遅れる。が、まだその時点では、遅れることはたいしたことじゃないと思われていた...。

But then on our way to the toilet, we saw many construction guys on the road. The sign there said that the road was going to be closed for paving work. We begged and they let us drive through, but we were told to come back in about an hour. Now we HAD TO hurry! There were many stones on the road from the heavy rain the other day. We were worried about getting a flat tire but we couldn’t slow down. We got there, cleaned the toilet as fast as possible, then drove back like Formula one driver! LOL が、山のトイレに向かう道の途中に、道路工事の人々が。看板には舗装工事で通行止めの旨が。ゲー！行ったら帰りに通行止めにひっかかって帰れないのでは？？？とにかく事情を言って通らせてもらったけど、1時間くらいで帰ってきて工事開始前に通り抜けるようにと。さぁそこからは本気で急いだ！またよりによって先日の豪雨で、道に石がゴロゴロ。パンクの恐怖におびえつつも、急いで運転・超特急で掃除・大急ぎで帰りの運転と、(私は乗ってるだけで運転はもう一人の人におまかせでしたが）たぶんトイレ掃除の所要時間最短記録を樹立したね。間違いなく。ｗｗ　帰りには、工事のおっちゃん達に、車の窓から満面の笑みで挨拶しながら、無事通らせてもらえました。

After the hectic work, I rewarded myself with my favorite hobby: fishing. ;) Caught two 24 cm marble rockfish! THAT really made my day. :D そんなバタバタの後は、自分の一番好きな趣味の時間で癒されようと、釣りに。^^）24㎝のガッシー君を2匹とは、悪くない。^^)💕 And when I came home, I found a burnt pot in the kitchen waiting for me. OMG, it was me...! This morning, I wanted to re-heat black tea in a pot while hanging the laundry. And I totally forgot about it and left home in a hurry ... AHHHHHH!!!

で、家に帰ってみると、台所に空焚きで底が焦げた鍋が待ってました。あー！ワタシ今朝、紅茶を鍋で温める間に洗濯物を干して、干し終わったらお茶の事完全に忘れてそのままトイレ掃除に出発したんだ...！！！orz

Anyway, the fish turned into this Chinese-inspired dish: deep-fried marble rockfish with sweet ‘n sour sauce. It was the main dish of our dinner tonight and everyone loved it. ともあれ、ガッシー君��ちは、今夜のメインのおかずになりました。ガシラ（カサゴ）唐揚げ甘酢あんかけ。両親も喜んで食べてました。

My dessert was one thick slice of this orange drizzle cake I baked last night. This time I used Ban-oh kan orange which is a type of pomelo (I heard). It is much more juicy than ponkan orange and has refreshing sourness. I like this version of orange drizzle cake than ponkan orange version. Enjoying this dessert with a nice cup of tea was the best way to end this funny day, after all. ;) デザートには、昨夜親が寝た後で焼いといた、晩王柑を使ったオレンジ・ドリズル・ケーキを一切れ。晩王柑という柑橘は、文旦の自然雑種だそうで。コレを植えてるみかん農家というのはほぼ無いらしい。そう思うと、ウチには晩王柑が2本ある上に小林柑もあるというのは、じいちゃんよっぽどいろんな種類を網羅したかったんだなぁ...。晩王柑は、ポンカンよりずっと果汁が多く少し酸味がある��で、ケーキに爽やかさが加わって美味しい。私はポンカンバージョンよりも、こちらがずっと気に入りました。💕 このケーキと紅茶をゆっくり楽しむのが、このオカシイ一日の最後の締めくくりとなりました。終わりよければすべてヨシ。^^）

#toilet cleaning #fishing #marble rockfish #ban-oh kan orange #orange drizzle cake #deep-fried rock fish with sweet and sour sauce #weird dream

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missguomeiyun · 4 years ago

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Homecookings [August ed.]

Is summer over yet........ ?! Seriously. I really dislike summer. .. I just dislike heat & sun, in general. Not that I overheat easily but it doesn’t feel good, you know what I mean? I am sooooo looking to fall! & then during the winter months, I’ll be looking forward to spring.

As you know from the individual posts, I went to Hmart for the 1st time since this whole thing started & I on like a shopping spree. I went on a wknd to the U of A location of Hmart, & bcos of other errands, I only had ~30mins in there. I did “speed shopping” in there & didn’t revisit any aisles more than once lol it was so much fun! But other than that, I had some night shifts this month, which occurred during the hottest days -.-” so I mean, it was nice bcos the commute to work was rather cool (midnight to 0800h), but trying to sleep mid-day was a struggle, like it always has been for me; however, it was worse bcos it was so hot! So yes, I didn’t sleep for a few days. At all. Like maybe 3 hrs over 3.5 days ish. It’s baaaaaad, I know.

Anyway, let’s move onto the food; you’ll see what kinda of stuff I eat when I’m doing night shifts :P

I started doing this thing where I add kim mari (deep fried seaweed rolls that contain glass noodles inside) to my ddeokbokki’s. I love the extra crunch/texture it brings to the dish!

Due to the heat, salad rolls became my family’s primary choice for “lazy dinners”. We’ve tried diff ingredients, just to switch it up. Like obviously we’ve had the ‘traditional’ kinds that contain Thai basil, shrimp, lettuce, pickled carrots etc.. but we also had chicken & basa fish as ingredients. Oh! & we also stuffed some home-grown basil into the rolls too.

Post-night shift meal that was eaten ~0900h. .. so I guess this was my breakfast. Had leftover salad roll with kimchi, pan-seared tofu with cucumber & soy sauce, & hard boiled egg with this new sauce I discovered in my fridge. It’s a Chinese condiment that has small mushroom pieces marinated in a specialty soy sauce lol can be used for cooking or simply topped on rice. It’s pretty good actually!

Another post-night shift meal. .. kimchi jjigae that has tofu, kimchi, & napa cabbage. I ate it with small ciabatta bun & fried egg bcos I LOVE eggs! I never wanna eat anything too heavy when I’m working night shifts bcos I eat 6 ‘meals’ over the course of 24 hrs... so essentially I’m consistently eating. I still don’t really have a coping mechanism or some sort of system that would allow me to be not hungry & can sleep. Maybe eating so much is why I can’t sleep...? But then I get hungry, which also doesn’t allow me to sleep.. . I don’t know. I DON’T KNOW!

Been into this recently - daily berry blend. I usually prefer my fruits ‘fresh’ but there’s a few bags of frozen fruits in the freezer so I’ve been making this. It contains honey, water, frozen home-grown cherries from summer(s) ago, frozen berry blend (blueberry, blackberry, cherry, & raspberry), & a small handful of frozen avocado cubes. TBH, I don’t like the frozen avocado. It has this lemon-y/lime-y flavour to it; it may have been added to prevent the avocado from blackening *shrugs* I am not even sure if it’s lemon/lime, but it has a sourness to it (& no, it’s not expired). So then I started adding some to this drink (just to get rid of the frozen avocados).

Bought these for my niece but I think I enjoy it the most! It is a large Pepero stick, but the fun part is that the chocolate part contains pop rocks so you get 3 different textures! The biscuit stick, smooth chocolate, & the poppin’ rocks~

Cold noodles with a chicken + mushroom + celery + cabbage stirfry using the package-included bibim sauce. Spicyyyy!!!

Scallion & baby mussel pancake with soy sauce. Such a nice, little appetizer! This was actually my 1st time adding baby mussels to the pancakes. Even though the mussels were small, I still cut them up into smaller pieces. I just find that the distribution is better this way!

...Sad moment in my life: I have finished my last pack of these banana almonds. Where can I get more in Edmonton?!

Beef brisket with fat & flat rice noodles. This was such a hearty meal... I have a thing for noodles soups. The broth was made from beef brisket & bones that’s used for brewing soup. My brother put in daikon radish, some spices, & cane sugar. It was light but amazing!

Bulgogi x ddeokbokki ??? haha there was a lot of beef brisket leftovers.. . so I shredded some & made a simple bulgogi consisting of only beef, cabbage, & carrot (no onion, green onion, garlic etc). I stir-fried it with (frozen) cylindrical rice cakes. Then added some water, bulgogi sauce, a small bit of gochujang, & .. . the rice syrup!

^This is an old photo that I have posted before but posting for you as a reminder :P I used this in traditional spicy ddeokbokki. Yes, it made a sweet & spicy ddeokbokki - I neither liked nor disliked it. It was just a different flavour. Just like how every place has their own recipe for it. But for bulgogi, I can honestly say it made a difference with a small teaspoon amount. Bulgogi sauce is already sweet, but this enhanced it & made it even sweeter. I am probably going to use MOST of this syrup for bulgogi instead of for what I had originally purchased it for (ddeokbokki).

Trying this coffee bean for the 1st time. I got this as a gift last yr.. . slowly working my way thru my beans :D it comes in whole beans in the bag, & then I used my electric coffee grinder to grind a small jar of it. I usually grind a whole bag like this & then just . .. brew it till it is all done. Trying to grind in smaller batches & thus not letting the ground beans sit out for too long this time.

BONUS photo: my backyard.

#homemade #homecooking #food #healthy #cooking #cook #summer

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delicatelythoughtfulpatrol · 5 years ago

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一本风靡美国70年的英文中餐菜谱，附菜名翻译一览

今天介绍一本最早的英文中餐菜谱——《中国食谱 - How to cook and eat in Chinses》，一本风靡美国70年的中国菜谱！

1945年出版时就是英文版。学翻译的小伙伴不妨看看这篇文章涨涨知识。

先来说说这本神奇的菜谱——《中国食谱 - How to cook and eat in Chinses》，作者杨步伟。

菜名和菜谱

这本菜谱兼容南北，既有大肉也有小菜，面食，火锅，大部分都是寻常家里饭桌上能见到的。也有"炒蒲公英"，"涨蛋"，"橘羹"这些我闻所未闻的。

这些菜谱详细到所有配料的精确配比，分量，解释起饮食习俗来也深入浅出，这是中国人所不习惯的表达方式，却也是它能在西方迅速被接受的重要原因。

另外，值得一提的是，书里的示意图很像老教科书里的生物解剖图，但因为解释的是滚刀切的技巧，握筷子的手势，显得严谨又很可爱。

正如胡适的预测，stir-fry等词在现在的中餐馆和烹饪教材里随处可见，却没想过最初的翻译就出自这本书。

《中国食谱 - How to cook and eat in Chinses》，作者杨步伟。杨步伟，一个地道的中国女人。光绪十五年出生。小时候家里人叫她"小三少爷"，调皮贪玩，她说自己天不怕地不怕就只怕鬼，和家里长辈，私塾老师斗智斗勇，拔马尾巴的毛，还打过黎元洪的屁股，十几岁才换了女装。

后和赵元任结婚，育有一女。杨步伟当过女校校长，后来赴日学医，加入过同盟会，又创建医院，开过饭馆，又办清华进城的公交车，又做过手提包卖，后来相夫教子之余写了很多书，其中还有一本风靡欧美几十年的中国菜谱。

这本菜谱是在康奈尔的图书馆偶然被发现的。1945年出版时就是英文版，杨步伟说自己英文一般，这本书是自己写中文版，女儿帮忙翻译，丈夫修改而来的。

她在前言介绍说自己也是伴着"优雅的女人不进厨房的观念"长大的，出国前甚至没有打过一颗蛋，但因为留学期间不喜欢日本菜才学了做菜。学习的方式就是 with an open mind and an open mouth (敢想敢吃敢问)。

胡适作序时说，杨步伟和女儿一起创造的一些新词或术语，终于可以贴切地向外国人解释中国烹饪技艺，比如"Stir-fry"(炒),"Meeting"(烩),"Plunging"(蘸)，大胆预测的话，这也可能对英语词汇产生重要的贡献。

赛珍珠作序说，作为一个不熟悉中国食材和饮食习惯的外国人(其实赛珍珠算大半个中国人)，她通过这种结合了西方生活经验的菜谱写作方式，终于开始了解具体怎么烹饪中餐，和中餐烹饪技巧的精华所在。

民国第一美食博主

《How to cook and eat in Chinese》再版了二十多次，也被翻译成十几种语言。虽然今天的菜谱已经不拘泥于图片和文字，甚至不少美食教程视频都拍的美轮美奂，但杨先生在我心里却是当之无愧的民国美食"博主"第一人。

她说，"美国的烤栗子永远不好吃。有的裂口，有的太生，这是加热不均匀且断断续续导致的。中国的栗子是在沙子里炒的。不断搅动热沙子，这样栗子四面八方的温度都合宜。最后，栗仁又软又香，像是烤得恰到好处的地瓜一样。"

胡适说，"她的几百张菜谱，正如这张用沙子炒栗子的菜谱一样，是无数节俭朴素、心灵手巧的男女思考和尝试的结晶。它们如今被准确地记录在这里，是为了让所有愿意思考和尝试的人获益并感到快乐。"

下面翻译摘录部分她的总结。

中餐的形式

"我们习惯菜佐饭，和美国正好相反，而不是面包佐菜。中国小孩总是喜欢多吃菜少吃饭，就像美国人一样，但其实多吃米饭才会被视作乖巧而有礼貌的行为。"

"湖南，安徽等地通常习惯吃三餐，每餐都有白饭，其他地方早餐会更简单一些，比如把米煮粥，很多外国人去东方以前都没吃过。还有一些地方习惯吃两餐，两餐之间会夹着几次点心，晚上还会有宵夜。比如广东的一些餐馆就会以午茶做的好而出名。"

"参加宴会的时候在别人夹了菜以后动筷子才是礼貌的，主人为了避免礼让尴尬可以在开餐的时候主动给客人夹菜。"

"饭后吃水果是欧洲传来的习惯，中国人是习惯于在两道菜之间吃水果的。"

把中国展示给世界的人

虽然只是一本食谱，赛珍珠却说它值得诺贝尔奖，因为它第一次系统地让美国人知道了中国菜到底是什么味道。

文化的冲击浸透在生活的各个角落，味蕾的感受最能让人记住。他们初到美国，在接受西方异奇的同时用一种直接易懂的方式表达了一句--"这是我们的真故乡味"。

赵元任曾经走遍大半个中国研究各地方言，后来又在加州大学伯克利分校教授中国语文和语言学。这本《中国食谱》在欧美各国流传，是上世纪很多厨师，餐厅老板和家庭主妇的必读书，去年还出版了中文译本。把中国展示给世界的人还有好多好多，今天写下这篇文章是为分享这本有意思的"中国味"，也为向他们致敬。

杨步伟的书

另，杨布伟的三本书里都有赵元任的批注，或补充或感慨，有时候他们一来二去还会在批注里斗嘴，在我看来是最默契的生活情趣。

金婚的时候，杨步伟在庆祝宴上赋诗:"吵吵闹闹五十年，人人都说好姻缘。元任今生欠我业，颠倒阴阳再团圆。"赵元任也和诗一首:"阴阳颠倒又团圆，犹似当年蜜蜜甜。男女平权新世纪，同偕造福为人间。"

最后我又找了一些菜名的翻译供小伙伴参考，下次再遇到老外问这些菜名的翻译，直接甩出英文，让他们惊艳吧，拿走不谢噢~

头盘餐前小品

1.各式刺身拼Sashimi Platter

2.锅贴Pot Sticker

3.辣汁脆炸鸡腿Fried Chicken Legs (Spicy Hot)

4.鸡沙律Chicken Salad

5.酥炸大虾Fried Prawns

6.酥炸生豪Fried Oysters

7.酥炸鲜鱿Fried Squid

8.海哲分蹄Smoked Jelly Fish

9.五香牛展Special Beef

白云凤爪

10.白云凤爪Chicken Leg

11.琥珀合桃House Special Honey Walnuts

12.脆皮春卷Spring Rolls

13.蜜汁叉烧B.B.Q. Pork

汤羹类

1.花胶鲍鱼火鸭丝羹Congee Pike Maw With Roast Duck

2.红烧鸡丝翅Chicken Shark's Fin Soup

3.竹笙烩生翅Bamboo Shark Fin Soup

4.粟米瑶柱羹Corn with Dry Scallops Soup

5.竹笙海皇羹Bamboo Seafood Soup

6.鸡蓉粟米羹Corn & Chicken Soup

酸辣汤

7.酸辣汤Hot & Sour Soup

8.法国海鲜汤French Style Seafood Soup

9.法国杂菜汤French Style Vegetable Soup

10.杂锦云吞汤Combination Won Ton Soup

11.芥菜肉片咸蛋汤Mustard Green Salted Egg Soup

12.火鸭咸蛋芥菜汤Roast Duck Salt Egg / Mustard Green

13.西葫牛肉羹West Lake Beef Soup

14.三丝烩鱼肚Fish Soup

15.蝴蝶海参羹Sea Cucumber Soup

16.四宝豆腐羹Steam Tofu Soup

龙虾蟹类

1.法式咖喱焗龙虾French Curry Lobster

2.法式芝士牛油焗龙虾Cheese Lobster

3.上汤焗龙虾Special Style Lobster

4.蒜茸蒸龙虾Garlic Style Lobster

5.豉椒炒肉蟹Crab

6.上汤姜葱焗蟹Green Onion Crab

椒盐蟹

7.椒盐蟹Spicy Salt Crab

8.粉丝咖喱蟹煲Rice Noodle Curry Crab

虾鲜鱿贝类

1.菜远虾球Shrimp with Tender Green

2.白灼中虾Boil Shrimp

3.点桃虾球Walnut Shrimp

4.油泡虾球Crystal Prawn

5.柠檬虾球Lemon Prawn

6.咕噜虾Sweet & Sour Prawn

7.蒜茸蒸虾Steam Prawn w/ Garlic Sauce

8.四川虾球Szechuan Shrimp

四川虾球

9.豆瓣酱鲜鱿Fresh Squid

10.虾龙糊Shrimp w/ Lobster Sauce

11.韭王象拔蚌Gold Chive Geoduck

12.韭王花枝片Gold Chive Squid

13.椒盐鲜鱿Pepper Salt Fresh Squid

14.豉汁炒三鲜Mixed Seafood w/ Black Bean Sauce

15.马拉盏炒鲜鱿Special Fresh Squid

16.碧绿炒带子Tender Green Scallop

17.双菇鲜带子Mushroom Fresh Scallop

18.豉汁炒大蚬Clam w/ Black Bean Sauce

19.姜葱生豪Oyster w/ Ginger, Green Onion

20.豉汁炒青口Mussel w/ Black Bean Sauce

21.豉汁豆腐蒸带子Tofu Scallop w/ Black Bean Sauce

海鲜鱼类

1.清蒸游水石斑Steam Live Rock Cod

2.清蒸蒜茸带子Steamd Scallop w/ Garlic Sauce

3.豉汁煎焗塘虱Catfish w/ Black Bean Sauce

4.清蒸龙利Flounder

5.清蒸海鲈Fomfret

6.蒸金钱片塘虱Steam Catfish

7.辣汁串烧鱼B & Q Fish Stick w/ Hot Sauce

8.西兰炒雪鱼球Pan Fried Snow Fish w/ Green

9.菜远石斑球Tender Green Rock Cod

10.豉汁石斑球Steam Rock Cod w/ Black Bean Sauce

11.油泡石斑球Crystal Rock Cod

12.川味石斑球Szechuan Rock Cod

酱爆石斑球

13.骨香石斑球Fried Rock Cod Bone

14.咕噜石斑球Sweet & Sour Rock Cod

15.鱼腐扒菜胆Yu Fu w/ Vegetable

鸡鸭鸽

1.脆皮炸子鸡(半)Fried Chicken (Half)

2.红烧石岐项鸽Roast Pigeon

3.豉油皇乳鸽Pigeon w/ Soy Sauce

4.姜葱油淋鸡(半)Green Onion Chicken (Half)

5.北京片皮鸭Peking Duck

6.酸甜明炉烧鸭(半)Roast Duck (Half)

7.柠檬鸡球Lemon Chicken

8.西芹腰果鸡球Vegetable Cashew Chicken

9.咖喱鸡Curry Chicken

10.豉汁炒鸡球Chicken w/ Black Bean Sauce

11.四川炒鸡球Szechuan Chicken

菜远鸡球

12.菜远鸡球Chicken w/ Tender Green

13.宫保鸡球Kung Pao Chicken

14.豉汁黄毛鸡(半)Chicken w/ Soy Sauce

15.咕噜鸡Sweet & Sour Chicken

16.八珍发菜扒鸭(半)Combination Duck (Half)

17.子罗炒鸡片Ginger & Pineapple Chicken

18.游龙戏凤Chicken, Shrimp, Squid w/ Mixed Vegetable

19.龙凤琵琶豆腐Egg, Chicken, Shrimp, Steam Tofu

猪牛肉类

1.酸甜咕噜肉Sweet & Sour Pork

2.菜远炒排骨Spareribs w/ Tender Green

3.豉椒排骨Spareribs w/ Black Bean Sauce

4.凉瓜炆排骨Bitty Melon Spareribs

5.京都骨Peking Spareribs

6.椒盐排骨Pepper Salt Spareribs

7.豉椒焖排骨Spareribs w/ Black Bean, Pepper

8.菜远炒牛肉Broccoli Beef

凉瓜炒牛肉

9.凉瓜炒牛肉Bitty Melon Beef

10.黑椒牛仔骨Black Pepper Short Rib

11.椒盐牛仔骨Pepper Salt Short Rib

12.中式牛柳Chinese Style Beef

13.四川牛肉Szechuan Beef

14.干扁牛柳丝String Beef

15.柠檬牛肉Lemon beef

16.麻婆豆腐Mar-Boh Tofu

煲仔类

1.北菇海参煲Mushroom Sea Cucumber Duck Feet

2.诸诸滑鸡煲Chicken Clay Pot

3.鸡粒咸鱼茄子煲Salt Fish Chicken Egg Plant Clay Pot

4.粉丝虾米杂菜煲Rice Noodle Vegetables Clay Pot

白萝卜炖牛肉

5.罗白牛腩煲Beef Stew w/ Turnip Clay Pot

6.支竹羊腩煲Dry Tofu Lamb Clay Pot

7.火腩生豪煲Roast Pig Oyster Clay Pot

素菜类

1.豪油冬菇Oyster Sauce Mushroom

2.什笙上素Bamboo Vegetable

3.红烧豆腐Fried Tofu

4.��素丁Vegetable Roll

5.罗汉腐皮卷Vegetable Egg Roll

6.素咕噜肉Vegetarian Sweet and Sour

7.蒸山水豆腐Steam Tofu

8.鲜菇扒菜胆Mushroom Tender Green

鲜菇扒菜胆

9.炒杂菜Mixed Green Tender

10.清炒芥兰Chinese Green Tender

11.盐水菜心Salt Green Tender

12.干扁四季豆String Bean Western Style

13.上汤芥菜胆Mustard Green Tender

炒粉、面、饭

1.龙虾干烧伊面Lobster Teriyaki Noodle

2.上汤龙虾捞面Lobster Noodle

3.杨州炒饭Yang Chow Fried Rice

4.虾仁炒饭Shrimp Fried Rice

5.咸鱼鸡粒炒饭Salted Egg Chicken Fried Rice

6.蕃茄牛肉炒饭Tomato w/ Beef Fried Rice

7.厨师炒饭House Fried Rice

8.生菜丝炒牛肉饭Beef Fried Rice w/ Lettuce

9.招牌炒面House Chow Mein

10.鸡球炒/煎面Chicken Chow Mein

11.蕃茄牛肉炒面Tomato Beef Chow Mein

12.海鲜炒/煎面Seafood Chow Mein

13.虾子姜葱捞面Ginger Green Onion Noodle

干烧伊面

14.干烧伊面Teriyaki Noodle

15.鸡丝上汤窝面Chicken Noodle Soup

16.菜远炒牛河Vegetable Beef Chow Fun

17.豉椒排骨炒河Sparerib w/ Black Bean Chow Fun

18.星洲炒米粉Singapore Noodle (Hot Spice)

19.鸳鸯馒头Shanghai Buns (12)

20.上汤水饺Dumpling Soup

21.上汤云吞Won Ton soup

22.丝苗白饭Steam Rice

甜品

1.雪哈红莲Bird Nest Red Bean Soup

2.椰汁炖雪哈Coconut Bird Nest

3.玫瑰红豆沙Red Bean Soup

椰汁西米露

4.椰汁西米露Coconut Tapioca

5.百年好合Red Bean Fresh Lily Bulb

厨师精选

1.酸甜咕噜肉Sweet & Sour Pork

2.京都骨Peking Spareribs

3.豉椒排骨Sparerbis w/ Black Bean Sauce

4.凉瓜排骨Bitter Melon Spareribs

5.菜远炒排骨Spareribs w/ Tender Green

6.菜远炒牛肉Beef w/ Tender Green

7.豉椒炒牛肉Green Pepper Beef w/ Black Bean Sauce

8.柠檬牛肉Lemon Beef

9.四川牛肉Szechuan Beef

10.辣汁炸鸡腿Fried Chicken Leg w/ Hot Sauce

11.柠檬鸡球Lemon Chicken

12.杂菜鸡球Chicken w/ Mixed Vegetable

13.豉椒炒鸡球Chicken w/ Black Sauce

14.四川炒鸡球Szechuan Chicken

15.咖喱鸡球Curry Chicken

16.菜远炒鸡球Chicken w/ Tender Green

17.宫保鸡球Kung Pao Chicken

腰果鸡球

18.腰果鸡球Cashew Chicken

19.酸甜咕噜鱼Sweet & Sour Fish

20.酸甜咕噜虾Sweet & Sour Shrimp

21.柠檬炒虾球Lemon Shrimp

22.菜远炒虾球Shrimp w/ Vegetable

23.四川炒虾球Szechuan Shrimp

24.四川炒鲜鱿Szechuan Squid

25.豉椒炒鱿Squid w/ Black Bean Sauce

26.红烧豆腐Fried Tofu w/ Tender Green

27.炒杂菜Mixed Vegetable

特价小菜

1.豆腐虾Tofu & Shrimps

2.白灼虾Boiled Prawns

3.椒盐虾Spicy Slat Prawns

4.豉椒虾Black Bean Sauce Prawns

5.滑蛋虾Prawns with Eggs

6.油泡虾Crystal Prawns

7.时菜虾Vegetable Prawns

8.四川虾Szechuan Prawns

9.茄汁虾Prawns with Ketchup

10.豉汁炒蚬Clams Black Bean Sauce

11.时菜斑球Vegetable Rock Cod

12.豉汁斑球Black Bean Sauce Rock Cod

13.椒盐龙利球Pepper Salt Fried Flounder

14.香煎鲫鱼Pan Fried Fish

15.时菜鲜鱿Vegetable & Squid

16.椒盐鲜鱿Salt and Pepper Squid

17.豉椒鲜鱿Black Bean Sauce Squid

18.酥炸鲜鱿Deep Fried Squid

19.四川鸡Szechuan Chicken

20.宫保鸡Kung Pao Chicken

当红炸子鸡

21.当红炸子鸡Crispy Fried Chicken

22.柠檬鸡Lemon Chicken

23.腰果鸡Cashew Nuts Chicken

24.甜酸鸡Sweet & Sour Chicken

25.时菜鸡Vegetable & Chicken

26.咖喱鸡Curry Chicken

27.豉椒鸡Black Bean Sauce Chicken

28.京都上肉排Peking Spareribs

29.椒盐肉排Pepper Salt Fried Spareribs

30.梅菜扣肉Preserved Vegetable & Pork

31.豉汁排骨Black Bean Sauce Spareribs

32.时菜排骨Vegetable & Spareribs

33.蜜汁叉烧B.B.Q. Pork

34.炸菜牛肉Pickled with Beef

35.蒙古牛肉Mongolian Beef

36.姜葱牛肉Ginger & Green Onion Beef

37.豪油牛肉Oyster Sauce Beef

38.时菜牛肉Vegetable & Beef

39.豆腐牛肉Tofu and Beef

40.四川牛肉Szechuan Beef

41.柠檬牛肉Lemon Beef

42.椒盐牛仔骨Pepper Salted Fried Beef Ribs

43.火腩塘虱煲Roasted Pork & Catfish Clay Pot

44.东江豆腐煲Tofu in Clay Pot

45.海鲜煲Seafood in Clay Pot

46.八珍煲Assorted Meat in Clay Pot

47.柱侯牛腩煲Stew Beef Basket

48.鱼香茄子煲Eggplant in Clay Pot

49.虾米粉丝煲Dried Shrimp & Noodle in Clay Pot

50.咸鱼鸡豆腐煲Salted Fish & Chicken Tofu in Clay Pot

51.蒸山水豆腐Steamed Tofu

52.红烧豆腐Braised Tofu

53.麻婆豆腐Bean Sauce Tofu

54.干烧四季豆Braised Green Bean

55.鱼香茄子Braised Egg plant

鱼香茄子

56.蒜茸豆苗Garlic Pea Greens

57.豉汁凉瓜black Bean Sauce & Bitter Melon

58.上汤芥菜胆Mustard Green

59.北菇扒菜胆Mushroom & Vegetable

60.清炒时菜Sautéed Vegetable

61.蒜茸芥兰Garlic & Broccoli

62.豪油芥兰Oyster Sauce Broccoli

63.豪油北菇Oyster Sauce Mushrooms

64.炒什菜Sautéed Assorted Vegetable

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lagranja78-blog · 6 years ago

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Introduction to Peruvian Food

One of the great attractions of Peru is its food. Almost every Peruvian dish is prepared with imagination and contains rice and potatoes plus chicken, pork, lamb or fish as the base. Also included in many of the dishes is a different kind of hot pepper native to Peru, which is either of the yellow aji or red rocoto type.

When the Spaniards came to Peru 500 years ago, they introduced chicken, pork and lamb. Potatoes and other ingredients were already being grown in Peru and the Spanish took those back to Europe. Today over 200 kinds of potato can be found in the Lake Titicaca area which vary greatly in size, color and texture. Peruvian potatoes can be brown, blue, yellow, and purple in color and be as small as nuts or as large as oranges.

There are many popular national dishes in Peru. Ceviche is probably the most famous and is fish or mixed seafood with lime, lemon or occasionally sour orange used as a marinade. To give ceviche its gusto, hot peppers, green pepper, garlic and onion are then added to the marinade. The dish is served cold with corn on the cob and slices of cold sweet potato pollo a la brasa.

Parihuela is another seafood dish which is the like the French bouillabaisse. It is made with fish and shellfish, cooked in a strong broth, and is light enough to be eaten during the summer months. Chicharron is a Peruvian dish that is based on deep fried meat, pork, or seafood. It is usually served with rice and an onion salad called Sarza.

Rocoto relleno has as its base the rocoto chili which is one of the spiciest chilies in the world, at fifty times spicier than a jalapeno. The entire insides and the seeds of the rocoto are removed and filled with fried ground beef and pork mixed with chopped onions and sliced hard-boiled eggs with an additional special seasoning. A slice of mozzarella cheese is placed on top and then baked for fifteen to twenty minutes and served immediately. Aji de gallina is the closest dish you will find to a Peruvian curry, with shredded chicken cooked in a spicy milky-like cheese sauce.

Lomo saltado is a very popular Peruvian dish that is made of fried marinated steak, tomato and onion with fried potatoes, served with white rice.

A very traditional Peruvian dish from the highlands is Cuy which is guinea pig and has a taste similar to rabbit. It is considered a staple of Andean cuisine and can be baked or barbequed and served with a hot sauce. It is typically served on special occasions but many locals will eat it on Sundays each week with the family.

Pachamanca is a very traditional way of cooking meat in the ground, normally on special occasions. A cairn of stones are heated in a hollow in the ground onto which meat and potatoes are placed, covered by further hot rocks and straw and then buried with earth to slow cook.

Other Peruvian favorites include papa la huancaina which is potatoes served with a spicy sauce, olives, lettuce and egg; papa rellena which is potato patties stuffed with meat; and seco de frejoles, which is lamb stew and boiled beans cooked in a green sauce, served on white rice and raw onions seasoned with aji and lemon. A further staple is pollo a la brasa which is spit roasted chicken served with fried potatoes and salad.

The cuisine in Peru varies according to geography with distinctive dishes found on the coast (although these vary from the north to the south), the Andean region and the Amazon basin. A particular favorite in the Amazon jungle for example is Tacacho. This dish consists of balls of mashed, baked and deep fried bananas which are seasoned and spiced and accompanied with either sausage, pork or beef. The dishes listed above are some of the best known but there are plenty more to try. There are also numerous types of soup and desserts (Suspiro Limeno is a particularly good desert) common to Peru, as well as tasty snacks such as empanadas.

In addition, Peru has been influenced by Western culture and dishes such as pizza have become popular. However, they make it their own way by baking in old-style, wood-burning ovens which have been traditionally used for preparing many of Peru's most famous dishes. The Chinese immigrant population has also made their mark with Chinese style "chifa" restaurants being common.

All in all you would need several weeks in Peru to try all the dishes on offer and you can be sure that there is plenty of variety to keep your taste buds interested.

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amwilburn · 6 years ago

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Peninsula Peninsula Seafood Restaurant

Peninsula Seafood Restaurant @ Oakridge

Sour & Spicy soup. I've had many, many traditional Chinese sour & spicy soups in my life; this was one of the best ... I loved the shrimp. 4.25 stars.

Sashimi salad: with some sort of vinaigrette, something like corn flakes for a bit of crunch, it was mostly pretty good, except I bit into a huge mass of ginger, which painfully spicy for me. Neither of us was brave enough to try the raw fish; however the flavour of everything other than ginger was pretty good. Can't give an accurate rating without trying the fish, but it looked and smelled fresh.

Sweet & Sour pork, served in pinapple: 5 stars. Crispy, lean, no inedible fat or tendon... Amazing. Beautiful presentation as well.

Rock cod: full of bones -- that's normal for this type of cuisine, but would've been forgiveable had the fish been fresh. It was slightly past due; not uncommon for fried fish at a Chinese restaurant. 2 stars

Deep fried taro strands were a great appetizer.

Lobster: fresh, properly cooked. Could've used a larger portion & a hair more seasoning, 4 stars.

Tenderized black pepper beef sirloin w/ asparagus. Tender, lean (fat and tendon free) and delicious. Asparagus is buttery, but not wilty. 5 stars

Crispy chicken: again, high quality poultry. Pretty moist, even the white meat. 4 stars.

Japanese pumpkin curry seafood: not what I'd normally order, but excellent prawns, scallops and fish - Miles better than the earlier rock cod. The pumpkin was delightfully sweet and creamy; the curry was nice but could've been more intesnse (more savoury to overcome the sweetness of the pumpkin). 4.25 stars.

The veggie greens weren't good... Property cooked, yes, but an overabundance of ginger left me with flashbacks of the salad. Pass. 2.75 stars.

Finally the fried rice (which should've arrived earlier to make use of the pinapple sweet & sour pork sauce, the pumpkin curry, etc) was decent. Not too oily; clean tasting, but also kind of pointlessly served after all the dishes that it should've accompanied. 3 stars.

Foie gras on red Chinese sausage: the foie gras was as smooth as it should be; however the Chinese sausage was inconsistent; wife's piece was quite good (4 stars), a little on the salty side for the red sausage, but the sausage on my piece was insanely salty (2.5 stars - the actual foie gras was good though). 3.25 stars average between the 2 pieces.

They ended with a unique pineapple bun (not actually pineapple, it's just called that because of the crust on top). Pretty good; the Mrs really enjoyed them.

Recommended: The sweet & sour pinapple pork, taro strings, sour & spicy soup, black pepper beef, pumpkin curry, lobster.

Avoid: fried fish, and ask for little, or no ginger in the veggies and sashimi salad.

Overall: while traditional Cantonese cuisine isn't my preferred cuisine, this was pretty good; the best dishes would give Kirin a run for its money. 8.4 /10, 4 stars.

Please note this was the menu for a corporate event, so the restaurant may have been giving it their all.

Photos by Michelle W

#foodblog #foodblogger #foodie #yvreats

#foodpics #food #foodie #food blog #food blogger #yvr eats #foodgasm

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elliecahulogan-blog · 5 years ago

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Waterfront Manila Pavilion’s Chinese New Year Buffet: A Feast Fit for Emperors

Food aficionados and believers in the the power of food to usher in favorable fortune, will have luck on their side when Waterfront Manila Pavilion Hotel ushers in the Year of the the Dog. For the coming Chinese New Year, Chef Maurice Toh (Toh Khoon Meng) will offer treats from traditional Chinese cookery as well as recreations of wellloved dishes by Chef Lee Yan Feng of the hotel’s former Peony Garden Chinese restaurant.

At its height in 2005, the Peony Garden became the go-to restaurant for authentic Cantonese cuisine with a subtle Malaysian touch of flavor. As the restaurant’s culinary head, chef Feng designed the menu following the Cantonese cooking dictum of using only the freshest ingredients.

This year’s Chinese New Year Buffet brings back the rich flavors of Peony Garden. It includes heartwarming Egg and Rice Noodle Soups (filled with prawns, lapu-lapu slices, fish balls, fish cake, a variety of mushrooms, fresh vegetables, tofu, and so much more), the creamy Double Boiled Pumpkin Seafood Soup, and the spicy Hot and Sour Szechuan Soup.

Dimsum lovers can have their fill of flavorful siomai, ha kaw, chicken feet, and asado siopao. The salad bar, too, offers an array of healthy but scrumptious choices such as Fried Garlic and Dry Seafood Cucumber Salad, Hot Bean Chicken Salad, Fried Tofu Salad, Century Eggs with Ginger and Mixed Green Salad.

The main course lists tasty and filling entrees as Steamed Barramundi with Jiang Zheng Sauce, Deep-fried Boneless Chicken with Sweet and Spicy Chili, Stir-fried Clams with Ginger & Chilli Onion Sauce, Garlic Salt & Pepper Pork Rib, Deep-fried Pork Rib with Honey Sauce, and Stir-fry Green Bean with XO Sauce.

Mini appetizers include such exotic creations as Black Fungus Salad in Asian Dressing, Crispy Prawns Spring Rolls with Mango Sauce, and Deep-fried Prawns with Mixed Fruit Salad and Corn Flakes. The carving station features succulent choices like Cantonese Char Siu Pork Belly, Lechon Pork Belly Roll, Soy Chicken, and Roast Duck.

Of course, those with a sweet tooth will find delight in the buffet’s dessert selection -- Chinese Pineapple Cookies, Tikoy (Nian Gao), Leeches Almond Jelly, Longan with Grass Jelly, Mango Pudding with Pomelo Sago and Coconut Milk, Green Tea Cream Brulee with Gula Melaka, Rock Melon Sago, Assorted Fruits Jelly, Assorted Chinese Cookies, Assorted Filipino Dessert, and Egg Tarts.

Waterfront Manila Pavilion’s Chinese New Year Buffet is available from February 16 at Php 1,200 per persons, and only Php 600 for children aged 6 to 11 years old. In addition, groups exceeding 6 or more persons can enjoy the “6+1 Promo” where 1 of the group gets to enjoy the Chinese New Year Buffet for free. Reserve a seat now and call Seasons restaurant at (02) 526-1212 loc. 2318.

Now on its 50th year, Waterfront Manila Pavilion continues to create extraordinary experiences of comfort, convenience and luxury as it brings back the pleasurable amenities and offerings from the past.

###

For inquiries and reservations, visit the Waterfront Manila Pavilion Hotel at United Nations Avenue corner Maria Orosa Street in Manila. Log on to www.waterfronthotels.com.ph or call 5261212 for inquiries and reservations; Follow @WaterfrontMNL for regular updates.

#CNY #Chinese #lunar new year #Chinese New Year #Year of the Dog #2018 #hotel #buffet #waterfronthotels #press release #media

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silkloss7-blog · 5 years ago

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Hopper To It: Toongabbie, Sydney's Little Sri Lanka

It's time for a little adventure out west to Toongabbie and Pendle Hill to visit Sydney's little Sri Lanka. Here you'll find a delicious array of dishes, hoppers, roti as well as a surprising mix with Malaysian food (go figure), friendly service and just a rollicking good time!

The song "Heaven is a Place on Earth" plays us into Toongabbie. I am in the car with my sometime vegetarian friend Laura. At 5pm she picked me up from my place and we drove across Sydney. 55 minutes and an ungodly number of 80's love songs later we have arrived at Toongabbie where people are busy making the rush hour dash home from work.

X Dreams

Our first stop is X Dreams, based purely on two reasons: the name for starters but also that Laura had been told that it has Sydney's best Sri Lankan food. "Is it a jewellery store?" we ask as we drive past it. The owners of X Dreams own a jewellery store as well as the eatery next door.

It's very busy here and we are the only non Sri Lankan patrons which is the sort of thing that confirms that the food is authentic and good. The man behind the counter is super friendly and when we ask him for recommendations he puts together a delicious tray full of goodies for us including goat curry to pepper chicken.

We hear the clang of the pans when they make kotthu rotti (chopped roti) in the background and we order some hoppers to add to our order as well as a sweet rose drink.

We bring our tray to our table situated next to the spare tissue boxes, tomato sauce (odd!), salt, pepper and cutlery. "It's banging," says Laura and I agree. The pepper chicken is delicious, the goat curry aromatic in cardamom and the rice is plentiful. And the deep fried lamb and vegetable roll are so addictively crunchy that I find it hard to stop at just a few bites. The beetroot curry is also wonderful. The only thing we don't really love is the fried chicken as it is dry.

We also really fall for the hoppers. We have an egg hopper which is spongey and thick in the centre with a beautifully crispy edge and the cheese hopper has that added layer of cheese that delights us so.

And then the piece de resistance is the milk hopper with coconut milk and jaggery sugar. The guy had warned us that once we tried one we'd want another and he's quite right. Heaven is a place on earth indeed eating one of these.

Lunge time!

X Dreams highlights: pepper chicken, beetroot curry, milk hopper, cheese hopper, vegetable or lamb roll

Amma's or Kikiz

Right next door to X dreams is Amma's or Kikiz. Amma is the mother and Kikiz is the daughter and they're in the process of transitioning the business over which is why they have both signs. The pictures signal a mix of Sri Lankan and Malaysian goodies like Char Kway Teow and Nasi Lemak.

We take a seat inside the restaurant and are offered several menus. Its hard to choose but we start with a delicious milk tea with ginger ($4) and go with their specialties: a crab curry as well as a more Malaysian offering of fish head curry with paratha.

Fish Head and 2 Paratha $15

The Sri Lankan couple next to us are curious about our ordering style. For their part they're ordering nasi goreng. And here the sound of the kotthu or chopped roti is like a musical rhythm. "It's food music-it's fusic!" exclaims Laura.

Crab masala curry $18

The crab masala curry arrives and it is very pungent in aroma. While it smells fierce the flavour is actually really good, it's a dark curry full of spices. The fish head curry arrives, also a pungent curry and we dip the roti into both curries, the crab curry being the favourite of the two.

We take a short stop at the grocery store to explore things-I am curious about a wood apple drink and I buy some masala flavoured Lays chips.

Amma's highlights: milk and ginger tea, crab masala curry

Dish

Then it's over to Dish which is just around the corner. There is also a Dish at Glebe and chef Manjula Fernando first started here in Toongabbie testing out the ground before opening up in Glebe this year.

The menu is shorter here in Toongabbie and there are also bain maries where you can get takeaway. We order a Sri Lankan Faluda rose flavoured shake with ice cream drink with sago pearls at the bottom and it's sweet and delicious but not overpoweringly so. It is quieter here with two tables occupied.

Faluda with ice cream $5

Rice and curry $11.50

Our tray arrives and there's glistening yellow rice as well as a rich spiced pork curry. There are three vegetables that come along with it and we adore the kale salad. The jackfruit that we'd read about wasn't very exciting but the potato curry was creamy and tasty.

Kottu roti $12

And we also enjoy the Kotthy or chopped roti that reminds us of stir fried noodles. The Wattalapam that I had so enjoyed at Lankan Filling Station is different here. Here it is more a syrup cake whereas there it was more a pudding which I preferred.

Watalappam $5

Dish highlights: faluda with ice cream, kale curry, potato curry, kottu rotti

Cinnamon's

When we walk around the corner we see that Mathura's is closed (they're said to make a killer dosa) so we head across the other side of the railway station to one of the more unusual restaurants. Cinnamon's is a not for profit restaurant that sort of looks like it is decorated like a wedding venue.

The couple that own it are religious and it is staffed by them and volunteers and there is a large glossy red statement wall with their mission statement on it. There is one other table dining and inexplicably along with Sri Lankan food there is pizza (with neon flashing sign), bruschetta, nachos and a dish called "Tentacles" aka fried frankfurts on the menu as well as Sri Lankan food.

Prices are also higher here than at other places with most dishes at $27.90. They recommend a "Cinnamon's Special" and a "Mixed Fried Rice" which comes with your choice of a meat dish. We hear the clanking of the pots against the strains of wedding tunes and we're both wondering whether we can make it to any other places as it is just after 9pm on a Wednesday night. Before long our dishes arrive and they're absolutely enormous.

Sri Lankan Mixed Fried Rice $27.90 (right)

The mixed rice is like a fried rice with some extra spices and Chinese chilli paste-it's very good and there's no way we can finish it. The devilled chicken that it comes with is like a Sri Lankan sweet and sour chicken that is juicy, peppery and moreish (spoiler alert: I ate all the chicken in this as Laura couldn't as she could smell capsicum and she's allergic). There is also a pineapple and cabbage salad to the side.

Cinnamon's special $27.90

The cinnamon special however is our favourite. It's a gorgeous yellow rice cooked in stock with a battered boiled egg, devilled prawns, fried chicken strips and a delightful green chilli sambol on the side. When we ask for takeaway containers (we hate wasting food) they look at how much we've eaten or not eaten as the case may be, and think that we are crazy (that's ok, we're used to it). And with that we high tail it to Pendle Hill for our final stop.

Cinnamon highlights: Cinnamon's special

Pendle Hill

Alas the sweets shop in Pendle Hill looks to be closed although it was supposed to be open. We console ourselves with a stop at a takeaway shop to buy an Indian cashew burfi and rasgulla milk ball and pop into a grocery store where we buy some Sri Lankan sweets (semolina cookies and sesame balls) as snacks for the road. We get into Laura's Mini Cooper and snack on these, slightly dejected at anticlimax for our last stop.

The sesame ball is rock hard but tasty, the Rulan Aluwa semolina sweet is grainy and reminds me of a less sweet sesame snap. The rasgulla is sweet and wet in texture while the burfi is dry. We pop on 80's hit Gloria and make our way back towards home.

Ten To Ten

Yam pudding $4 and butter cake $6

We drive past the station and then Laura spots a place that is open. Doing a quick u-turn we dash out of the car determined to catch them before they close. The first shop "ten to ten" sells a yam pudding and a Sri Lankan butter cake so we buy both for $10.

Flavours Of Ceylon

Then stop a few doors down at Flavours of Ceylon where they are still open and cooking. There's a stand that looks like the kind you might find on a tropical beach, except it's in the front room of a takeaway place. They make some recommendations but they're all rice based and we groan slightly, "We've eaten a lot of rice tonight" we explain, although we probably don't make a lot of sense.

"How about a string hopper biryani?" he says. We tell him again that we don't feel like rice but he explains that there is no rice, they use hoppers. "Oooh!!" we exclaim excitedly and an order is placed for the string hopper biryani.

As we wait Laura lies down on the chairs, "I need a moment," she says as it is nearing 10:30pm and we've been eating for 4 and a half hours. Then she cracks open the yam pudding and butter cake. The yam pudding is comforting and familiar and slightly sweet but not overly so. And the butter cake is pretty much like any sort of butter cake but it's a popular sweet in Sri Lanka.

String Hopper biryani with prawns $19

Our food is ready and comes out in a large styrofoam container. It smells wonderful. It's a takeaway place but we want to try it while it is hot so we taste some. And it is delicious. This is one of the finds of the night along with the hoppers at X Dreams. It really is like vermicelli noodles but with so much flavour. There are school prawns and a eggplant paha on the side that is so good I want to buy a whole serve and there's also ikan bilis or chilli anchovies. The Malaysian influence is very prevalent here and all of the restaurants except for X Dreams incorporated some amount of it.

Biscuit cake $5

To finish we also buy a biscuit cake which is pretty much like the biscuit refrigerator cakes made with Marie biscuits, chocolate and butter. It's rich and sweet and utterly dangerous. "You take that, I don't need it in my house," says Laura.

Flavours Of Ceylon highlights: hopper biryani, eggplant paha, biscuit cake

When we arrive at my house we divide up the food that Laura has kept in the chiller bag in her car boot. There's so much delicious food that I can't wait to wake up the next day and eat because leftovers are life!

So tell me Dear Reader, do you like food adventures? Have you eaten much Sri Lankan food? Have you ever been to Toongabbie or Pendle Hill to eat?

These meals were independently paid for.

X Dreams

14 Aurelia St, Toongabbie NSW 2146 Wednesday to Monday 7am–10pm Tuesday Closed Phone: (02) 8677 0420

Amma's Or Kikiz

18/20 Aurelia Street, Toongabbie, Sydney, NSW Tuesday to Sunday 8am–9:30pm Closed Monday Phone: (02) 7806 2335

Cinnamon's

1/465-481 Wentworth Ave, Toongabbie NSW 2146 Monday to Friday 5:30–9:30pm Saturday 2:30–10pm Sunday Closed Phone: 0498 116 753 cinnamonsrestaurant.com.au

Flavours of Ceylon

17 Joyce St, Pendle Hill NSW 2145 Wednesday to Friday 11am–2pm, 5–10pm Saturday 11am–10pm Sunday 11am–2pm Closed Monday and Tuesday Phone: 0414 262 318

Source: http://www.notquitenigella.com/2018/11/26/sri-lankan-food-toongabbie-pendle-hill/

#read more #see more #check it out #interesting #learn more

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badgerkick0-blog · 6 years ago

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Hopper To It: Toongabbie, Sydney's Little Sri Lanka

X Dreams

We hear the clang of the pans when they make kotthu rotti (chopped roti) in the background and we order some hoppers to add to our order as well as a sweet rose drink.

Lunge time!

X Dreams highlights: pepper chicken, beetroot curry, milk hopper, cheese hopper, vegetable or lamb roll

Amma's or Kikiz

Fish Head and 2 Paratha $15

Crab masala curry $18

We take a short stop at the grocery store to explore things-I am curious about a wood apple drink and I buy some masala flavoured Lays chips.

Amma's highlights: milk and ginger tea, crab masala curry

Dish

Faluda with ice cream $5

Rice and curry $11.50

Kottu roti $12

Watalappam $5

Dish highlights: faluda with ice cream, kale curry, potato curry, kottu rotti

Cinnamon's

Sri Lankan Mixed Fried Rice $27.90 (right)

Cinnamon's special $27.90

Cinnamon highlights: Cinnamon's special

Pendle Hill

Ten To Ten

Yam pudding $4 and butter cake $6

Flavours Of Ceylon

String Hopper biryani with prawns $19

Biscuit cake $5

Flavours Of Ceylon highlights: hopper biryani, eggplant paha, biscuit cake

So tell me Dear Reader, do you like food adventures? Have you eaten much Sri Lankan food? Have you ever been to Toongabbie or Pendle Hill to eat?

These meals were independently paid for.

X Dreams

14 Aurelia St, Toongabbie NSW 2146 Wednesday to Monday 7am–10pm Tuesday Closed Phone: (02) 8677 0420

Amma's Or Kikiz

18/20 Aurelia Street, Toongabbie, Sydney, NSW Tuesday to Sunday 8am–9:30pm Closed Monday Phone: (02) 7806 2335

Cinnamon's

1/465-481 Wentworth Ave, Toongabbie NSW 2146 Monday to Friday 5:30–9:30pm Saturday 2:30–10pm Sunday Closed Phone: 0498 116 753 cinnamonsrestaurant.com.au

Flavours of Ceylon

17 Joyce St, Pendle Hill NSW 2145 Wednesday to Friday 11am–2pm, 5–10pm Saturday 11am–10pm Sunday 11am–2pm Closed Monday and Tuesday Phone: 0414 262 318

Source: http://www.notquitenigella.com/2018/11/26/sri-lankan-food-toongabbie-pendle-hill/

#read more #see more #check it out #interesting #learn more

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bordersmash8-blog · 6 years ago

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Life Is Sweet: Chanthaburi

Chanthaburi, otherwise known as the city of the moon lies along Chanthaburi River. It is known for its gems and fruit as well as its own style of cuisine marrying fruit and savoury and sweet dishes. Come and explore this charming town and taste the region's delights!

A man paints vivid red brush strokes on a lantern while a cat lazily stretches in the heat. The pastel coloured narrow laneways of Chanthaburi are as pretty as the gems and fruit that the area is known for.

Located on the east side of Thailand, Chanthaburi is roughly 3.5 hours drive away from Bangkok, around halfway between Bangkok and Koh Mak. Many Thais use Chanthaburi as a halfway pit stop although this town has charm in spades that warrants more than a pitstop.

From the pastel French colonial architecture to the riverside where trade the trade route commenced it was a transport and commercial centre. The area is a blend of Thai, Chinese and Vietnamese people with many playing roles in the government and as merchants.

Our guide Ms O. from Take Me Tours stops at an ice cream shop. It is the town's oldest ice cream shop and for the neat sum of 12THB or $0.50cAUD you can choose one of the many colourful flavours of ice cream on offer.

I go for their most popular, the Thai milk tea, all creamy goodness on the inside with the outer of Thai tea. It slakes my thirst and cools the heat on this warm, sunny day.

Snakefruit grows all year around in Chanthaburi

We follow O down Sukhapiban Rd, dodging motorbikes where she stops frequently pointing out and buying us snacks to eat. Some stores sell precious jewellery along with snakefruit or salacca.

Chanthaburi chips

"Try these Chanthaburi chips and guess what they're made of!" she says smiling. I try one and it's like a potato or cassava chip. I'm way off. It's a durian chip (albeit one without that signature strong odour).

Elephant bananas that are shaped like tusks

She stops to buy us some Guay Nam wa or small bananas to snack on later and points out the elephant bananas hanging. These are given their name because they resemble elephant tusks.

She tells us that Chanthaburi was also known as a producer of white and black pepper-said to be spicier than normal although this industry has receded nowadays.

Another popular item to eat are noodles. With many Chinese and Vietnamese living here they sought to find a Thai made source for rice noodles and Chanthaburi was chosen as one of the areas that would supply rice noodles to Thailand. The rolling hills were ideal for growing rice and the rain from the mountains delivered enough water to grow rice.

Vertical slat houses

She points out quirky details like the architecture. Before they learned about construction, walls were built with vertical wooden slats. These would eventually prove costly to replace with the inevitable water rot and after that houses were built with horizontal slats. Some of these vertical slat houses remain.

O is from Chanthaburi and she tells us that the people here are less money focused. To that point, when we express an interest in a couple frying fish sweet meat they give us some for free to taste. We pass lots of fluffy little dogs who stand in front of shop entrances, keeping guard in the most adorably friendly way.

We stop at one store that sells different types of Thai cakes. Some are dry and sweet and made from beans while another stores sells light, crisp butter cakes made using an old family recipe. The grandmother whose recipe they use is sitting at the front of the store.

Vegan food store

O then stops at a vegan store where we try delicious tofu crisps that are full of flavour and are so good that many buy a packet to take home.

Vegan chips with kaffir lime and chilli

Street signs are adorned by rabbits. Because Chanthaburi is known as the city of the moon there is a belief that the moon has a pattern of a rabbit on it.

Inspecting the gems

We stroll through the gem market with its Arabic and Indian traders. Even the air smells different and is perfumed with Indian and Arabic spices. People sit on the sidewalk and look at gems through loupes.

We stop by the town's Gothic style Catholic Cathedral of the Immaculate Conception, a rather European looking structure which was constructed (but not completed) during the French occupation.

Then we take a short drive to the main shrine where we shake a vessel filled with numbered bamboo sticks and then toss some rocks to find our fortune.

And then it's off to dinner at Chanthorn restaurant to try some of Chanthaburi's local delicacies. The food in Chanthaburi is distinctly sweet, even the savouries. And if you come during May to July you'll come in prime fruit season where you'll be able to try dishes like massaman curry with durian, rambutan duck curry and a spicy mangosteen salad.

Sauteed crab with coconut milk

We start with a crab coconut dish with crudites inclduing baby corn, cabbage and tiny eggplant which is one of my favourite dishes. It has a generous amount of crab in it and a mild sweetness with creamy coconut.

Stir fried Chanthaburi noodles with crispy crab

Then we segue towards small spicy and sweet crab with rice noodles. These are wonderful and the most popular dish at the table.

Pork curry with chamung leaves

The pork curry comes with bai chamuang or lightly astringent herbs to balance the rich, creamy and sweet curry.

Hot and sour soup with snapper, pineapple, tomato and egg

I also adore the seafood soup that has a richly flavoured stock. Even though there are so many dishes competing for my attention I have three bowls of this soup.

Chicken massaman curry

And the massaman curry is similarly rich and sweet with peanuts and soft fall off the bone chicken meat. They give us the stem of the cardamom to eat with the curry-this is an acquired taste and it tastes distinctly of menthol.

Stir fried shrimp with cardamom stem

O ordered milder items for our table because a couple of writers couldn't eat spicy but she does order one spicy dish for me. It's a spicy prawn stir fry cooked perfectly with a sweet and spicy sauce. I feel the wonderful rush of chilli on my tongue.

Stir fried string beans with dried shrimp in shrimp paste

Even the snake beans served with garlic chips are fantastic with just the right amount of crunch.

Deep fried soft shell crab with garlic and black pepper

Dessert is a mixture of things that O had purchased. We start with two types of bananas, one whiter banana with seeds in it as well as a yellow banana. They're a little different from what we get in Australia but only by a bit.

There's also coconut ice cream, durian ice cream and iced snakefruit in syrup. Snakefruit or salacca is grown all year round in Chanthaburi unlike in other areas. Durian is also grown here along with longan and mangosteen.

There's also a soup that they serve using malva nut that is said to be good for upset tummies and to treat diarrhea. It's a mild, sweet soup.

My home for the evening is the Baan Luang Rajamaitree, named after the former owner, a wealthy merchant who was dubbed "The father of rubber". It is a historic inn with a small museum downstairs. Each room is different and there is a focus on tranquility. Walk up the stairs that ask guests to "be quiet" and observe the house rules (no gambling, smoking, loud noises, cooking, fire or pets).

Many of the rooms have a loft style layout with an open staircase or bunk beds. I am staying in the Withi Chan room which is all on one level with two single beds and ensuite bathroom. It's simple and clean and there's a fridge with water and a tea and coffee service.

The bathroom has a quirky layout. There isn't soap at the sink but there are very basic toiletries with a pump dispenser of soap and shampoo in the shower. The shower recess is the base of a large wine barrel. The beds are very firm although comfortable. After a shower, I fall asleep earplugs in to the hum of motorbikes and a nearby club playing music. It's not so much tranquil if you are staying on the street side and I'd recommend a river side room.

The next morning Sophia and I walk around the town for a little while before we have breakfast. The town's folk are busy having breakfast. The noodle store across the road on the corner is doing a fast trade with its herbal pork soup (which we will have for breakfast). Across the road sticks of meat are being grilled.

We stop by a stall that is selling crispy rice flavoured with Thai herbs and spices. The crispy bottom was always my favourite part of fried rice and we watch the man press a thin layer of rice on the bottom of the wok to make it all crispy! We buy some as a snack for the upcoming plane ride.

The inn's breakfast is on the ground floor terrace and when guests check in they pre-order a choice of the herbal noodle soup with pork, an Asian breakfast with pork meatball congee and dumplings or an American breakfast of eggs and sausages.

There is also provisions for a Continental style breakfast on the tables and we spoon congee and dumplings and watch river life outside as we breakfast, reluctant to leave Chanthaburi.

So tell me Dear Reader, have you ever been to Chanthaburi? Do you like the combination of sweet and savoury or fruit with your protein?

NQN was a guest of the Tourism Authority of Thailand but all opinions remain her own.

Take Me Tour

takemetour.com/ [email protected]

Chanthorn Phochana Restaurant

102/5-8 Benjamarachutis Rd., Wat Mai, Chanthaburi 22000, Thailand

Luang Rajamaitri Historic Inn

252 Sukhapiban Rd., Watmai Mueng Chanthaburi 22000, Thailand Phone: +66 88 843 4516 baanluangrajamaitri.com/en/

Source: https://www.notquitenigella.com/2019/05/03/Chanthaburi-thailand-tour/

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abiteofnat · 7 years ago

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AVOCADON’T EVEN TELL ME ABOUT WHERE THERE IS GOOD GUAC…

Because last month in six days I ate Mexican food for dinner six times. That’s right, every single dinner somehow started with a big ole basket of tortilla chips and ended with greasy fingers and 3-6 tacos in my stomach. I think at one point I just began to expect that my night would end in rice and corn tortillas, and then it just kept happening…

Is this anywhere near a complaint? ABSOLUTELY NOT. Mexican is in my top three favorite categories of food, the other two being Italian and Mediterranean (but bagels always, always coming in first above all), and so I tend to be a harsh critic. There’s also different types of Mexican food: the traditional, authentic type that’s hard to find but life changing when you do, the 3 a.m. places that are the real reason we even go out in the first place so we can end up in front of a chimichanga of shame after a somewhat irritating house party, and then the nearly authentic kind that has a dash of flair added. I LOVE ‘EM ALL. Most of these will be a mix of the first and last kind, as everyone who knows me knows the only 3 a.m. place I frequent is Allende Restaurant even though everyone else is a Taco Burrito Palace bitch. That Allende rice and white tile walls; nothing will comfort you and your premature hangover quite like it. When your friend is crying over that fuckboy and your friend’s friend drank about six beers too many? Take them to Allende! Can’t cry when you’re choking on horchata!

I haven’t done a good taco roundup in a while and for a city that loovvesss margaritas as much as Chicago does it’s about time. How can I even write this after being up to my ears in salsa verde without wanting to throw up? IT WAS ALL JUST THAT GOOD. I’m living vicariously through my own memories from the past week and I am legitimately excited to write about these tacos.

HERE WE GO.

1. Adobo Grill

On any given menu, there’s about 10% of things I have no interest in eating. Add on the 80% I can’t actually eat due to being vegetarian, and that leaves 10% of a menu that is up for grabs. The fact that the happy hour taco offered the night we went to Adobo Grill was one of the most astounding tacos I’ve ever had literally blows my mind- what! are! the! odds! For $2 a piece you could assume that it’s going to be chicken, beef, or some odd mixture because at Adobo the taco platters come in sets of three tacos with rice and beans for $15-19 so why would they give the good stuff for cheap… AND INSTEAD IT WAS A LUCIOUS FISH TACO, GRILLED TO GOLDEN PERFECTION. Topped with pico de gallo and spicy mayo sauce? Add in some of their fresh to death guac and a little spicy red salsa? It was almost tooooo good. The single corn tortilla held up beautifully against the moist, meaty fish and they did not skimp on anything even though it was 5:30 p.m. and happy hour drinks were flowing and the restaurant could have really taken advantage of that. These tacos have not left my mind, or my heart…

Another thing so wonderful about this place: the patio! It’s open and covered in tasteful twinkle lights, with the giant mural (pictured) of a happy skeleton man a and some flowers that play off the orange and purple hues of the decor. To sit outside right across from Second City (great date night all in one city block!) and sip a Modelo pretty much means fucking euphoria, and then add in guac that actually tastes like guac and not avocado slime? KABOOM. As much as I want to say all guac is good guac Adobo puts a lot of places to shame (cough cough Chipotle how the frick is that shit celebrated so widely) and gives you a TON of incredible guac for $9. Chip score: 8/10. Guac score: 10/10. Vibes: 10/10.

Insider scoop: Go for happy hour until 6 p.m., splurge for guac, add the salsa to everything, and order a side of plantains with sour cream. Never had plantains before? This is the perfect place to just trust the food blogger and go for it because you will DIE OVER THEM.

2. Big Star

BIG STAR IS MY KING, QUEEN, AND THE ENTIRE KINGDOM. If you live in Chicago, and it is above freeze-my-nuts-off temperature, it is patio weather and any restaurant that puts 2 chairs and a table out front will be considered a patio destination. Like Adobo (but even better) Big Star goes above and beyond as it’s a mainly-patio restaurant, with bulb lights lights above every stainless steel table and the warmest, most inviting outdoor seating there is once the sun goes down. You can watch the people, see some street art, watch the Blue Line zoom by, and walk to Stan’s Donuts for a wide array of treats afterward (aka a blueberry cheese danish, YUMBO).

Located in Wicker Park, a very artsy n’ cute section of Chicago that’s a bit more on the ~trendy~ side since lots of blogged about restaurants have opened up, Big Star offers tacos a la carte and the best chips and guacamole on that side of the highway. I have gone for the past two years close to my birthday to celebrate because the pitchers are insanely alcoholic and also delicious, serving about 6 glasses in each pitcher. With one marg being $9 and a pitcher being $36, it is an absolute steal and even if only two people are at the table it is worth the high price tag. Best part is that the pitcher comes with a wooden ladle which adds to the vibe of Big Star, but is also hilarious to stir your vat of tequila and juice with. Like witch’s potion, but probably even more dangerous!

Once everyone is seated and with drink, it’s time for the poor waiter to scream over everyone to take the order. While Big Star is mostly outside, it’s verryyyyy loud due to the sheer amount of people and the music pumping from the inside section that leaves the doors/ windows wide open. We were seated near the window and with a group of ten, it was one of those nights that leaves your voice hoarse and your ears ringing but feeling like you had a good as heck time! My favorite vegetarian tacos are the:

- Taco de Zananhorias: try ordering that when you do not speak Spanish and are two margs deep! This taco is the best yet overlooked one on the menu, featuring spiced cooked carrots that are savory and still have a crunch to them, pumpkin seeds for flavor and texture, and an incredible spicy date & yogurt dressing that offers a chipotle kick to offset the sweetness of the carrots and the dates. Wrapped in a corn tortilla, this taco is actually a filling veggie taco that doesn’t just taste like red peppers topped in guac! Which is like 99% of most vegetarian tacos! The flavors in this are worth more than $2.50 a pop, which is what it will cost you.

- Taco de Pescado: Your typical and delicious fried tilapia taco! Beer battered and with the expected crunch of cabbage, top with some line for a perfect fish taco. This is a good standby if you’re weary of the more creative ones.

- THE WALKING TACO: Most of the table ordered this one! It’s a DAMN fever dream to eat! Let me preface by saying honey BBQ twist Fritos are my most coveted, most guilty snack that I find myself eating far too often and usually when I’m having a flip off the universe and treat yourself moment. So take the trusted, panty-dropping crunch of the Frito and then add buffalo sauce, beans, cheese, crema, and cilantro? STILL IN THE SNACK SIZE FRITO BAG? AND YOU EAT IT ALL WITH A FORK? FUCKIN NUTS GUYS. I know for a fact this stretches the authentic “Mexican food” title, but man that was a great business decision to include it. Once a year, as a birthday treat, the Walking Taco is my bitch.

Shoutout to Big Star, the ideal location for any event that needs tequila.

3. Garcia’s Restaurant

Garcia’s feels like home due to the amount of times a meal there has included the same group of close friends, emotional conversations about sorority stuff, and late night escapes from boys that don’t understand when they’re ridiculous, we will go get mole and strawberry daiquiris instead of dealing with them. While I have no photos to share, I do have memories and the assurance that this place is truly authentic. From the large wooden chairs to the flags on the wall, atmosphere lacks but the food is absolutely incredible. I always order the Cheese Enchiladas with mole poblano on top, and it is the real mole that makes you warm from the inside out. It’s thick with notes of cocoa, spices, and not too sweet- almost bittersweet in fact, and with the pull of cheese inside chewy tortillas all rolled up underneath it is a rare find indeed.

The chips & salsa take the cake in my book; they’re perfectly crispy and not greasy, and the salsa will make your eyes water but then before you know it your face is soaking wet because you ate ALL OF THE SALSA ANYWAY. Hurts so good, you know?

And as mentioned the strawberry daiquiri is DOPE DOPE DOPE. Huge for the price, sweet and sugary with all the spicy food, and perfect for late night gossip. Or pregaming, either one.

4. Taco Diablo

An Evanston favorite! The OG Taco Diablo opened a few years ago and was an instant hit in the North Shore as it was a dark, intimate den of Mexican food, a place for casual drinks, and coated in sugar skull paintings and weird demonic creatures dancing around the bar area. Given the logo has little devils in it, it’s fitting that here they take a sultry, somewhat naughty approach to decor and food. We went once or twice a week and craved their guac that has a very specific lime & garlic undertone to it in the best way guac ever could, and the baskets of thin chips with rock salt sprinkled on the sides.

No one was prepared for the morning we woke up and Beloved Taco Diablo had burned down, along with it’s neighboring restaurant Pine Yard. Needless to say, everyone was SHOOK and really genuinely upset that this tragedy struck such loved, run-by-good-people places. So then even more was no one prepared when the ashes were burried and from them rose A NEW TACO DIABO RIGHT ACROSS THE STREET! The owners of this cantina and the conjoining (long time closed) Asian-influence restaurant Lulu’s bought a double lot across the street and just went gung-ho on giving Evanston two of their favorite places back, which was like Christmas 100x over. The tacos from Taco Diablo AND the sesame peanut noodles from Lulu’s??? Next door??? HECKIN’ YES. I have literally downed a -very strong- marg with friends at Taco Diablo and then placed an order for the noodles to go to enjoy later in bed, and if that’s not employing DEMAND AND SUPPLY IDK WHAT IS.

Go here for dinner with friends, a second date or a weekly drink date, and to sample every fucking thing on the menu. Especially the chilaquiles!!!

5. Depot Nuevo

This one is hardest to type because we adore it, cherish it, crave it, owe many years of our lives to it way too much and in fact I will be here this week a couple times already. Depot graced our lives many moons ago in Wilmette and quickly became the neighborhood hub, as it’s downtown and in a real, separate house with a wraparound porch and the same smiling faces greeting you every single time. The menu offers your typical Mexican favorites such as tacos, fajitas, burritos + bowls, and of course guac and salsa, but with a slightly more upscale twist in a casual yet good-enough-for-a-life-event setting. The shrimp taco filled with crispy grilled shrimp, spicy crema, and actual slices of avocado are in my list of favorite foods in the entire world, but order the cheese quesadilla with a side of avocado and rice and holy frickle frackle you will never see quesadillas as a children’s food again. The cheese is juicy, chewy, stretchy, buttery, everything you could imagine and more. House-made corn tortillas and red salsa are impossible to describe, and the pomegranate margarita is the sweet n’ sour necessity to the meal that will linger in your mind for days afterward until you go back.

Don’t brush it off because it’s in the quiet and sleepy suburbs. It is constantly busy, turnt, and I promise people in my friend group will be there heckling the staff and demanding elite service because we keep them in business. I THANK AND APPRECIATE YOUR WORK, DEPOT!

That’s all I’ve got for you today friends, I hope this helps shape some weekend plans and gives you some new happy hour spots! What are your favorite Mexican restaurants?? Always looking for new places!

-Natalie

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joyousnudibranch · 3 years ago

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Such a gorgeous full moon!! You know what? I just did something outrageous. I drank sake on the beach, viewing the full moon. Well, to be more precise, I was sitting on the breakwater steps. And the appetizer was slightly grilled sun-dried fish. ;) They were the fish that I caught Sunday morning. :D

名月があまりにも見事だったので... ちょっとやらかして来ました。浜辺で月見酒。もっと正確にいうと、浜というより、堤防の階段に座って月見酒。^^;; 肴は、炙った干物。でもコレ、日曜の朝に自分で釣った魚で作った、自家製干物っすよ！

These were what I caught. Marbled rock fish, small horse mackerels and sweepers. (I forgot to take photos of the sweepers before gutting them.) 釣果は、ガシラと豆アジと、ハリメ（ミナミハタンポ）。最後のヤツは、開く前に写真を撮るのを忘れてた。

The rockfish were deep-fried, stir-fried with vegetables and seasoned with sweet and sour sauce. ガシラは唐揚げにしてから、市販の酢豚の素を使って酢豚風に。

A couple of horse mackerels were minced raw with green onions, ginger and sesame seeds, miso, sake and soy sauce. This might sound gross, but it tastes great with sake. Or you could top cooked white rice with this paste and pour hot green tea over it, which makes tasty ocha-zuke (cooked rice in soup/tea). This sake was a gift from a friend of mine. My favorite brand.　💕 新鮮なアジの2，3匹を使ってなめろう。コレが日本酒に合う合う！！ちなみにこのお酒は、友達からの頂き物。大好きな銘柄です。感謝！！

The rest of the horse mackerel were marinated with sweet and salty sauce and the sweepers with salty water (I used deep sea salt). Then they were sun-dried. 残りのアジはみりん干し用のタレに漬け、ミナミハタンポは深層水塩で作った塩水に漬け。

Sun-dried fish before being grilled

天日干しをしてできたのがこんなカンジ。^^）

Yeah, I burned the horse mackerels. :P But they tasted OK. And the sweepers!! These were a great success! アジのほうは焦がしてしまった。^^；　けれど味は悪くなかったです。そしてミナミハタンポ！これはもう、間違いナイ！！💕 日本酒との相性は抜群。口に含んだお酒と、美味い脂のハーモニーは絶品です！と私は思う！

Gosh! THIS is what’s great about living in a countryside. :D :D コレこそは、田舎暮らしでしかできない贅沢。^^

#full moon #moon viewing with sake #Minami #Sake #horse mackerel #marbled rock fish #sweeper #sun dried fish

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activekidney73-blog · 6 years ago

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Hopper To It: Toongabbie, Sydney's Little Sri Lanka

X Dreams

We hear the clang of the pans when they make kotthu rotti (chopped roti) in the background and we order some hoppers to add to our order as well as a sweet rose drink.

Lunge time!

X Dreams highlights: pepper chicken, beetroot curry, milk hopper, cheese hopper, vegetable or lamb roll

Amma's or Kikiz

Fish Head and 2 Paratha $15

Crab masala curry $18

We take a short stop at the grocery store to explore things-I am curious about a wood apple drink and I buy some masala flavoured Lays chips.

Amma's highlights: milk and ginger tea, crab masala curry

Dish

Faluda with ice cream $5

Rice and curry $11.50

Kottu roti $12

Watalappam $5

Dish highlights: faluda with ice cream, kale curry, potato curry, kottu rotti

Cinnamon's

Sri Lankan Mixed Fried Rice $27.90 (right)

Cinnamon's special $27.90

Cinnamon highlights: Cinnamon's special

Pendle Hill

Ten To Ten

Yam pudding $4 and butter cake $6

Flavours Of Ceylon

String Hopper biryani with prawns $19

Biscuit cake $5

Flavours Of Ceylon highlights: hopper biryani, eggplant paha, biscuit cake

So tell me Dear Reader, do you like food adventures? Have you eaten much Sri Lankan food? Have you ever been to Toongabbie or Pendle Hill to eat?

These meals were independently paid for.

X Dreams

14 Aurelia St, Toongabbie NSW 2146 Wednesday to Monday 7am–10pm Tuesday Closed Phone: (02) 8677 0420

Amma's Or Kikiz

18/20 Aurelia Street, Toongabbie, Sydney, NSW Tuesday to Sunday 8am–9:30pm Closed Monday Phone: (02) 7806 2335

Cinnamon's

1/465-481 Wentworth Ave, Toongabbie NSW 2146 Monday to Friday 5:30–9:30pm Saturday 2:30–10pm Sunday Closed Phone: 0498 116 753 cinnamonsrestaurant.com.au

Flavours of Ceylon

17 Joyce St, Pendle Hill NSW 2145 Wednesday to Friday 11am–2pm, 5–10pm Saturday 11am–10pm Sunday 11am–2pm Closed Monday and Tuesday Phone: 0414 262 318

Source: http://www.notquitenigella.com/2018/11/26/sri-lankan-food-toongabbie-pendle-hill/

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yewtongue8-blog · 6 years ago

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Trip To Somewhere: Cape Panwa, Thailand

It's time for our annual migration to warmer climates and this year it's a stay in the Southern part of Phuket at Cape Panwa. It's a feast of food with a stay in a signature suite, dinner in an original Sino Portuguese mansion and a cooking class.

Cape Panwa is located on the South East side of Phuket and it takes around an hour to reach there from the airport. A 1am Sydney time arrival in Phuket is a bit discombobulating but Cape Panwa staff graciously speed us through the process and we are whisked off to our suite.

Our suite E304 is a signature corner suite and it's enormous. It starts with a lounge area and a guest bathroom. There's a welcome fruit bowl on the table and a comfortable day bed to lie back in.

The main bedroom has two beds together that makes the bed absolutely gigantic. The bed is on the firm side and there are large pillows and smaller ones and I end up ordering some smaller pillows from the pillow menu. There's a work desk as well as a dressing table and mirror.

The bathroom is an ensuite with a spa tub and a separate shower. There are two sinks, gorgeous smelling toiletries by Thai brand Erb and there is also a skylight in the bathroom.

The spacious wrap around balcony is hidden behind the curtains. Outside there is a jacuzzi tub and a lounge.

I fall asleep after a long hot shower and wake up at 7am. The sun peeks through the edges of the curtains and I pull them back. "Wow," I say out loud waking Mr NQN with my exclamations and the beam of sunlight that floodlights the suite.

Blinking several times I wonder if the colours of the Andaman sea outside are real or just a figment of my imagination. A small boat makes its way across the lightly rippling water, a solo traveller in the morning.

Breakfast

Breakfast is served from 6:30-10:30am every day. The hotel has 205 rooms and suites although the main eating areas and accommodation are within easy walking distance.

We take a seat in a basket chair and help ourselves to a selection of food. There is a fresh waffle and omelette station as well as freshly cut fruit and a range of cheese, charcuterie, hot Asian foods and Western breakfast offerings.

As we will be here for five nights, I try to limit myself but end up getting a lot. My favourite is the pork congee with plenty of ginger, spring onion and chilli fish sauce.

Mr NQN feasts on the fruit platter, yogurt and pastries while I go back for seconds of the congee. There are a few things that change every day and on other days I try some crispy coconut cakes, waffles, some fried dough sticks with pandan custard and sweetened condensed milk. There's always a hot Asian chicken dish as well as noodles and fried and steamed rice.

I also discover the soft bacon (which is still crispy) and make myself a sandwich with a brie, edam and cheddar cheeses, a fried egg, plenty of bacon and Tabasco tomato sauce-delicious!

It's time to explore the resort in the daylight so we head towards the beach. Access to the beach is via two ways: via the steps or you can take the little tram that goes up and down to the beach. Here there is the Bamboo Bar and lots of lounge chairs to relax on.

Main resort pool

Lunch

It's Mr NQN's birthday so we spend the rest of the day doing things that he wants to do. Namely lying on lounge chairs on the beach-I busy my time reading a book and researching where to eat while he reads and goes for a swim in the ocean.

Come 1:30pm it's time for lunch so we go to Bamboo Bar the hotel's main beach bar, just behind where we are sitting and take a seat. It's time for celebratory cocktails that pack a nice alcoholic punch with Thai fruit juice sweetness.

Som Tum Salad 120THB

The menu is made up of a range of Thai and Western dishes from burgers, fries, pizzas, pastas, curries and salads. We go for Thai food although a part of me would love to sink my teeth into a burger (but a Thai style one). My order is the Som Tum Salad which appealed to me in this weather but also because it comes with sticky rice which is just about my favourite rice ever. Although we were warned against ordering it spicy it isn't spicy at all so we have to get some chillies to add to it and then it's spicy and fresh.

Prawn Red Curry 240THB

We both really enjoyed the red curry with prawns with half a dozen prawns and a sweet, creamy coconut base. I eat this with the sticky rice from the som tum rather than the jasmine rice given.

Paprika Twister Fries 130THB

The twister fries are dusted with paprika salt and come with a chipotle ketchup and sour cream. I also ordered a little side of the truffle mayo which I preferred to dip these into. I think some sweet chilli sauce would have been good with the sour cream rather than two types of ketchup.

We can't go past the cake cabinet especially since I insist Mr NQN has a cake on his birthday. I choose the fruitiest number they have: a vanilla cheesecake topped with glistening sour cherries. And for good measure, a bowl of vanilla gelato.

Dinner

For dinner, Panwa House located by the beach is one of Cape Panwa's restaurants housed in a beautiful Sino Portuguese mansion. There is outdoor seating as well as indoor and we take a seat outside and order a couple of cocktails.

Service is a little inexperienced which is a surprise because this is their special occasion restaurant and there is a bit of confusion when ordering food. There is a touch of chaos as the monsoon weather drenches everyone and most of us have to be moved inside.

Top Secret Jam 280THB and Tipsy Monkey 240THB

We order a Tipsy Monkey cocktail which is supposed to come in a coconut but doesn't. Nevertheless it is a nice cocktail with pandan flavours, Cape Panwa's own green tea liqueur and Malibu rum to it. The Top Secret Jam cocktail is made with lychees, watermelon and Cointreau.

Crab meat spring rolls 190THB

We start with crab spring rolls with a very sweet, syrupy plum sauce as well as pickled vegetables. The spring rolls are crunchy and freshly fried and I ask for some chillies to counter the very sweet sauce.

We also order one tasting platter set menu for 1480THB (there is also a daily set menu which makes for a lot of choice along with a full a la carte menu). The first course is a choice of fruit salad or glass noodle salad with vegetables and we go for the latter which is good albeit a bit difficult to eat with a fork.

Rock Lobster With Sweet and Sour Chilli Sauce 450THB

For the other choice went for the lobster served as two halves with a tangy sweet and sour tamarind and onion sauce. The lobster tail meat is removed from the tail and stir fried and then put back in. The presentation is striking and I enjoy this with some sticky rice.

There are two set menus available, a Bangkok one with perhaps more familiar items like tom yum soup and fish cakes but we decided to go for the Southern platter as we like the cuisine so much as it's spicy and punchy. There are five little bowls of delicious little morsels. My favourites are the stir-fried crab with curry powder which is like a mild crab curry, a fried tiger prawn with tamarind sauce (like the lobster above) and the deep-fried fish fillet with lemongrass and kaffir lime leaf.

There is also a sour soup with a salmon fillet and young coconut shoots which is comforting and a salad platter with smoked shrimps (a Phuket specialty) with spicy shrimp paste and crudites like baby corn, fried eggplant and herbs. There's a lot of food-perhaps enough for two here as it also comes with rice. There is also a choice of soft drink with this menu (although we had to ask for it, it wasn't offered to us) and we go for the longan drink which is syrupy sweet.

Mini dumplings in coconut cream

It's time for dessert and I knew exactly what I wanted as it's one of my favourite desserts. It's on the set menu and it's a simple dessert of mini mochi rice flour dumplings in sweet coconut cream. I could eat this every night and it's pure comfort food.

Ice Cream Kati Song Kreung 140THB

I've had this dessert in Koh Samui and adored it. It's a scoop of coconut ice cream served with syrupy palm seeds, sweet sticky rice, poached sweet potato and crunchy peanuts. I add the mix ins to the ice cream and it's a bit crunchy, soft, creamy and sweet at the same time.

The rain has let up so we make a quick dash up to the tram and to our suite!

Cooking Classes

Cape Panwa also offers a 2 day cooking class over Fridays and Saturdays. For the first day you get an intro to the classics of Thai cuisine like Tom Yum Goong, Green Curry and Thai beef salad as well as a sheaf of 30 recipes. And for the second day you get to choose which dishes you would like to make. Plus you get to take home your own apron and chef's hat as well as feasting on everything that you've cooked.

Chef Kan is in charge of the hands on cooking class. We make most of it ourselves but all the measuring is done for us which makes the class easy and fast. We start with the Thai beef salad and then move into the tom yum goong. He gives us tips like always crush kaffir lime leaves before you add them to a recipe if you use them whole.

He also explains that there are two types of tom yum goong: a clear and a creamy. The creamy one has two additional ingredients added to it-a smoked chilli paste and some evaporated milk. He asks us to try the clear first and then he mixes up a creamy version which he then asks us to try. The spicier, creamy version is both of our favourites so we go for that one.

The last item we are making is a sweet green chicken curry. They use chicken breast in the cooking class although Chef Kan tells us that they usually make it with chicken thigh or chicken wings on the bone. There are two types of eggplant in it-the white or crispy eggplant as well as tiny pea eggplants.

White or crispy eggplant

He explains that the white eggplant can be eaten fresh, like an apple or used in crudites or dipped in a spiced salt mixture. The green curry is delicious (and there's also a recipe for the green curry paste). We sit down and feast everything that we've made.

Phuket Old Town

One night we also head out to the Sunday Walking Markets which is a busy attraction in Phuket's Old Town. It's crowded, hectic but replete with eating opportunities.

Getting to Phuket's Old Town isn't cheap for Thai standards, it's around $20AUD/500THB each way. It isn't easy to hail taxis (there's a real shortage of metered taxis) so do take up the offer for a return ride.

Around Cape Panwa Resort

One of the main things about resorts in Phuket is that you tend to stay at your resort. Transport around Phuket is expensive, said to be the most expensive in Thailand and controlled by various interests to ensure that to travel anywhere at a distance, will cost you around $50AUD return.

Because of this, resorts outside of Old Town and Patong tend to have shopping and dining areas within easy walking distance that offer hotel guests an alternative to hotel dining and entertainment. Cape Panwa has one at the bottom of the steep hill and a shuttle bus operates up and down every 15-20 minutes.

There's a small supermarket as well as a Cafe Kantary that sells coffee and tea as well as bakery items, sandwiches, pizza and cakes. There are also massage places dotted along the hill and we sit back and unkink from the flight, muscles happily relaxing as we submit to the pressure from the therapists while we wonder what they talk about with each other as they massage us.

Afterwards we buy some snacks and fruit from the street vendors including 10 sweet tiny pineapples and a kilo of longans for 100THB or $4AUD each. Mangosteens are pricier at around $12AUD a kilo but it's so inexpensive compared to what they cost in Australia.

Come later that night, the street vendors will come out around 5pm and set up and sell hot, smoking food. We buy som tum from a vendor who is the most popular stall on the pier. Even with 10 orders she makes each serve of som tum individually adding each ingredient painstakingly.

Many of the vendors are lovely Muslim women who are friendly and welcoming. We try some wonderful congee with fish and chicken added to it along with a range of spices and peppers. We are invited to take a seat along the boardwalk and tuck our feet under a small table and eat. The food is delicious and the warm humidity tempered by the seabreeze.

So tell me Dear Reader, do you tend to eat at the hotel or go out to eat? Have you ever visited Phuket? And do you do cooking classes while on holidays?

NQN and Mr NQN stayed as guests of Cape Panwa but all opinions remain her own and meals outside the hotel were independently paid for.

Cape Panwa

27, 27/2, Mu 8, Sakdidej Road, Wichit, Mueang Phuket, Phuket 83000, Thailand s capepanwa.com/

Source: http://www.notquitenigella.com/2018/09/21/cape-panwa-phuket-review/

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gandaever · 4 years ago

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DIY LUNCH: Sweet & Sour Fish! Cooked this using my #Saladmaster Wok! Amazing results! #EatsTerrific Ingredients: Set A: 3 pcs medium anduhaw fish, sliced in two Salt Ground black pepper Canola oil Set B: 1/2 cup white vinegar 1/2 cup brown sugar 1/2 cup banana catsup 2 tbsp oyster sauce 1 cup pineapple juice, unsweetened Set C: 2 tbsp olive oil 2 cloves garlic, minced 1 thumb-size ginger, minced 1 large white onion, sliced 1 medium carrot, julienned 1 red bell pepper, sliced 1 green bell pepper, sliced 1 pouch pineapple chunks, drained 1 tbsp rock salt 1 tsp freshly ground black pepper Set D: 1.5 tbsp cornstarch 1.5 tbsp water Procedure: 1. Using Set A: After slicing the fish, pat them dry using a kitchen napkin. 2. Drizzle with rock salt and freshly ground black pepper on all sides. Allow to set for 10mins. 3. Heat canola oil in a non-stick frying pan and fry fish till golden brown on both sides. Take out of pan and set aside. 4. Using Set B, let’s make our sauce. In a deep pan, put in all ingredients: vinegar, brown sugar, banana catsup, oyster sauce and pineapple juice. Mix well until sugar is dissolved. Taste test and adjust to preference. I added freshly ground black pepper and salt. 5. Put pan on stove and bring to a boil. Continue stirring for about 2-3mins. Turn off heat and allow to cool. Set aside. 6. Using Set D, let’s make our slurry. Mix cornstarch and water and stir until fully dissolved. Set aside. 7. Using Set C, heat up your Saladmaster Wok at high heat then pour olive oil. Adjust heat to medium then sauté ginger and garlic together. 8. After 1min, add onions, red and green bell peppers and carrots. Stir fry for about 3mins. Drizzle with freshly ground black pepper. 9. Pour in sauce mixture from Set B. Gradually mix until sauce is well distributed. Adjust to low heat. Simmer for about 3-4mins then turn off heat. 10. Arrange fried fish in serving dish. Pour the sauce mixture over the fish. Perfect for white rice! Bon appetit! (at Marco Polo Residences - Cebu) https://www.instagram.com/p/COrSIKdtAjm/?igshid=4mee6yy6qykv

#saladmaster #eatsterrific

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meshiya-senzui · 8 years ago

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À La Carte Menu

Assorted Mixed Fresh Sashimi ¥1,300

(carefully selected by the chef)

Assorted Mixed-Fish and Local-Vegetable Tempura ¥1,200

(served with your choice of salt or dipping sauce)

Tender, Rich, Pork Belly simmered with Daikon Radish ¥900

(cooked for a half day in sweet and sour sauce)

Today’s Grilled Seasonal Fish ¥700

(ask the staff for more details)

Deep-fried Vegetables in Broth ¥700

(Ten different types of root vegetables are used to create our signature broth.)

Vegetables simmered in *Dashi Broth (*fish stock) ¥700

(We prepare our fresh dashi broth every morning using only the finest natural

ingredients to bring out the taste of the vegetables.)

Japanese-Style Omelette ¥600

(This popular omelette, using dashi broth, is fresh and light.)

Juicy Deep-fried Tofu ¥600

(This crunchy tofu is served in a soy-sauce stock.)

Deep-fried River Shrimp ¥600

(This shrimp is deep-fried without batter and sprinkled with rock-salt. It goes well with beer.)

Edamame (Boiled Green Soy Beans) ¥300

(Once you start eating our freshly-cooked edamame, you won’t be able to stop.)

Assorted Japanese Pickles ¥300

(Prepared in fermented organic rice bran, these pickles are said to be the secret

of long life.)

Green Tea and Japanese Salted-Plum (Ume) topping on rice. ¥600

(The scent of the dashi is refined. Eat it with wasabi for an extra kick.)

Green Tea and Salmon topping on rice. ¥600

(The scent of the dashi is refined. This light item is a perfect finish to your meal.)

Green Tea and Sesame-Marinated Sea Bream topping on rice. ¥850

(The marinated sea bream is served on top of rice that you pour a rich stock over)

Rice and Miso soup ¥300

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arreiseanaj-blog1 · 8 years ago

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Best lunch restaurants in Toronto in 2017

CHABROL

90 Yorkville Ave., 416-428-6641 Doug Penfold and Niall McCotter of Cava have added a tiny charmer of a French bistro, Chabrol. In summer it’s one of the nicest patios in town. Their delectable French classics comprise tartine of raw trout that is cured on housemade bread topped with radish and chervil. Perfect papillote with leeks, sea asparagus and Swiss chard with exceptional vermouth beurre blanc of fish. Ballotine of chicken is perfect moist white meat with buttery roasted fennel and apple with emerald green watercress soubise (creamed onion sauce). But ttoro, a southern French bouillabaisse with impeccable seafood must be eaten by one in strong rich saffron-scented broth. And for dessert, classic French apple tart. The room is so tiny you are able to see — and smell — the buttery French apple tart baking in the glass-fronted oven. It’s drenched in Calvados sabayon at the table and built on puff pastry. Require a large spoon.

PATRIA

480 King St. W., 416 367 0505 King of clubs Charles Khabouth made a really lovely eatery, as he always does. Patria is two floors with interesting lighting, a giant embroidered artwork installation as well as a tall wall of wine bottles. And his partner Hanif Harji ensures the impeccable quality of the piquant pleasures of southern Spain. Three- year-old cured ham that is is superbly nutty thanks to the acorns the hoof that is black free-range pigs ate; this is a carnivore. Patria brings in artisanal wines and cheeses from Spain, and serves the cheeses at room temperature, with sweet grilled oil and /tart quince jelly -kissed baguette. Their azure that is Spanish is a farmhouse product which provides a run for the money to French Roquefort. They do terrific tapas. Creamy/ manchego that is crisp croquettes. Fab fresh house- a salad that is big turns into way more enjoyable than veg are. Patria’s kitchen does the conventional foods of southern Spain but lighter and jazzier. With spinach sounds ordinary but tastes exciting chickpeas stewed. Additionally very southern Spanish and more correctly cooked is fideos with clams and chorizo, thin pasta that was short stewed in spicy tomato broth, infused with smoke atop totally cooked fat clams.

CAMPAGNOLO

832 Dundas St. W., 416 364 4785 Campagnolo has matured into a rock solid champion of Italo-comfort food, alla nonna, from warm cheesy gougères pastry in the breadbasket. In between are high-flavoured house-made pastas with fantastic tomato sauce constructed on browned garlic and guanciale. That is substantial cooking — Upscale Ital-mamma food. And the room feels increasingly gracious as the rest of the popular restos in town mimic their chance take on fine food.

JABISTRO

222 Richmond St. W., 647-748-0222 Amusing Ja is much very popular now. With that comes somewhat harried service and less focus on detail. We still love their aburi and oshi, and the likes of fatty tuna handrolls with tuna that melts on nori and the tongue that crackles like glass. Agedashi is a splendor of smoky Japanese soup stock with deep fried BC clams, green onion and eggplant. And how adroit to infuse miso soup with lobster! The house special JaBistroll is real crab uni and salmon rolled in rice studded with flying fish roe in sauce that’s a cross between light and hollandaise mayo — still delightful.

LA CASCINA RISTORANTE

1552 Avenue Rd., 416 590 7819 Chef Luca Del Rosso is that rare man who challenges himself every night to make an ever changing menu composed mostly of the foods his grandmother made in Abruzzo. Here is the countryside Italian cooking that many pretend to but few master, for it is deceptively simple but many-layered. Seemingly complicated although basic antipasti like beans with red onions and roasted squash with sweet peppers showcase chef’s gifts. Chef woos us with his various excellent homemade pastas, often scented with truffles. He cooks it with fire and sources meat from local farmers. Who cares if both room and place are anti-fashionable? Here is Italian style, the true deal.

Engagement party venues

YASU

81 Harbord St., 416-477-2361 Yasu’s commitment to great sushi is unwavering, which is why it’s such a booking that is hard to get. They book 30 days out for his or her set dinner, $80 for 18 perfect pieces if sushi made before your eyes and delivered in a calm and measured minuet. No more, no less. No tempura, virtually no tables, no teriyaki. Just a tiny simple white room with every one of the dazzle on the tongue. 12 fortunate folks sit in the sushi bar and watch chef Yasuhisa Ouchi and his helpers do the hand dancing, preparing one sushi at a time. You get what was flown from around the world, because week: Ruby red ocean trout from Scotland, although it changes depending on fish markets. Impossibly sweet scallops from either Hokkaido, Japan or Gasp. Sweet fresh uni from Japan so chip it breaks like glass. Deep red rich toro tuna like butter. Monkfish liver with shiso leaf and ponzu sauce. Hay that was just seared smoked Spanish mackerel with chili and grated daikon. Like an edible jewel box.

Rasa

196 Robert St., 647-350-8221 Interesting food Annex style: Means multi-culti and super cool dark woodsy room. They greet you with mini- yummy onion butter and muffins, and the cooking is ever more guaranteed, flavours that are huge and exciting ideas. Bangkok Bowl is fab — super-crunchy deep-fried delightful mango jicama slaw punctuated with peanuts that are smoked and squid with just charred tuna. We adore rich cheese sauce, topped with crunchy slivers of fried onion that is deep and the charred Brussels sprouts with sweet/sour/spicy Scotch bonnet vinaigrette. And oh schmaltz for smooth, jalapeño for heat, chicken skin for crisp, the hot magnificence of rare strip steak with pickled shrimps for sour and fish sauce mayo for salty. The sinful enjoyment of pork belly that was sauted made complex -spice, hot with gingered carrot puree, exotic with charred scallions and bok choy, sophisticate with puffed rice on black sesame puree.

ENOTECA SOCIALE

1288 Dundas St. W., 416 534 1200 Sociale is refusing to coast, has upped its game. Still the same precious southern Italian cooking, but better! The best comfort food: Arancini, deep-fried balls of risotto stuffed with oozing mozzarella du bufula. Cotechino — Tender house-made pork sausage with perfect well-flavored lentils spiked with puckery marinated and grilled radicchio. Must eat: Bucatini with perhaps the very best pasta sauce in town, a success of three fixings. Crispy crunchy tomato guanciale and chile. In addition, we adore the pillowy gnocchi with chile- tomato sauce that is kissed and smoked ricotta. Inhale creamy rice pudding with currants and pine nuts. That is the best simplicity.

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