Thursday, November 25, 2010

Ever tasted or heard of Kopi (Coffee) Luwak??


While we were holidaying in Bali, we came across this cafe Excelso which served Kopi Luwak. Have no idea what I'm talking about? It's actually droppings of an Asian Palm Civet (Paradoxurus hermaphroditus) known as this lil' fella in the picture below.

Yes, you heard me right, droppings = poo, sounds yucky yet? 
Wonder how this works? The Asian Palm Civet aka Luwak, eats the coffee berries and then passed through its digestive system. Then the droppings go through thorough washing, drying, light roasting, brewing and other processes until it is ready and safe to be sold and consumed. 
Can you believe that these droppings is also known as one of the most expensive coffee in the world. 

Anyway, my parents are coffee lovers and decided to give it a try...

It was served in this.....Take a look at the video below that I've recorded on how the Kopi Luwak was served.
video

The aroma of the Kopi Luwak is mild, nothing strong like an Americano or black coffee. But it was definitely an experience. Don't worry, there were no sh*tty smell at all.
I'm not sure whether you can get it here in Australia or anywhere else in the world besides Indonesia and maybe Indonesian restaurants. But if you haven't tried it, you should, you only live once! :)

Enjoy!

Wednesday, November 24, 2010

i'm empowered.

" The best life you can live is the life you really want to live, not the one society dictates. There are so many choices that you have the power to make." 

- Jodhi Meares

Sunday, November 21, 2010

How do you tell it's good Chocolate?!

adapted:scientopia.org

All our senses (sight, smell, sound, touch and taste) come into play. Here are a few pointers that might help you tell whether it's high quality Chocolate.
adapted: The chocolate and coffee bibble.

Based on Appearance:
Chocolate should be smooth, brilliantly shiny and pure mahogany-black in colour.

Based on Smell:
Chocolate should not smell excessively sweet.

Based on Sound:
Chocolate should be crisp and make a distinct "snap" when broken into two. 
If the chocolate splinters, it is too dry; if it resists breaking, it is too waxy.

Based on Touch:
Chocolate with a high cacao butter content should quickly start to melt when held in the hand; this is a good sign. In the mouth, it should feel ultra smooth with no hint of graininess, and it should melt instantly.

Based on Taste:
Chocolate contains a kaleidoscope of flavours and aromas that continue to develop in the mouth. The basic flavours are bitterness with a hint of acidity, sweetness with a suggestion of sourness, and just a touch of saltiness, which helps release the aromas of cocoa, pineapple, banana, vanilla and cinnamon.


*Cacao - The botanical name and refers to the tree, the pods and at one the unfermented beans from the pods. The term is now used for beans that have been fermented.


Friday, November 19, 2010

Ultimate Aussie Surf & Turf with Beer Sauce

The other night, we had a Surf n Turf with Beer Sauce for dinner, recipe by using Carotino oil.

You can also view the recipe at Carotino's website - look for 'Ultimate Aussie Surf 'n' Turf with Beer Sauce., they have other recipes there too.

Anyway, here's the recipe. It's a great Summer dish especially when Summer is approaching!

Ingredients:

Turf (Beef)
Note: For best results it is highly recommended that you use these BBQ Cuts:
Fillet Steak, Scotch Fillet or T-bone (one per person)
Carotino Oil
Salt
Pepper

Surf (Prawns)
Medium to large peeled and de-veined green prawns (3 per person)
1 tablespoon Carotino Oil
3 crushed garlic cloves
Salt
Pepper

Beer Sauce
2 tablespoons Carotino Oil
½ cup brown sugar
1 onion finely minced
100 ml chilli sauce
2 teaspoons soy sauce
3 tablespoons Dijon mustard
125 ml Lager beer
Salt
Pepper

Cooking Instructions:
Beef (for scotch fillet medium-rare)
1. Remove meat from refrigerator (cover with cling film) an hour before cooking to enable the meat to reach room temperature
2. Season meat with salt and pepper.
3. Brush both sides of meat with Carotino oil.
4. Add meat to a "sizzle hot" bbq grill plate.
5. Place meat at 90 degrees and cook for 1 1/2 minutes.
6. Rotate meat 45 degrees (This will create the classic diamond grill marks on the meat) and cook for another 1 1/2 minutes.
7. Turn meat over and place uncooked side at 90 degrees and cook for 1 1/2 minutes.
8. Rotate meat 45 degrees and cook for another 1 1/2 minutes.
9. Remove from grill, place in a dish and cover with foil. Allow to rest for about 2 minutes.
Note: Cooking time will vary according to the thickness of the meat and how people like their meat cooked; whether rare, medium-rare or well done.

Prawns
1. Combine Carotino Oil, crushed garlic, salt and pepper in a bowl.
2. Add prawns to bowl and coat well.
3. Place prawns on a "sizzle hot" bbq grill plate.
4. Cook about 2 minutes on each side until prawns turn white (Do not over cook)

Beer Sauce
1. Combine Carotino oil, brown sugar, onion, chilli sauce, soy sauce, mild mustard, lager beer in a saucepan and bring to boil. Simmer for 1 minute.
2. Season with salt and pepper


Enjoy!

Friday, November 12, 2010

Make your own Ice-cream Cake

Thinking of making a birthday cake? 


Why not make an Ice-cream cake instead? Definitely sounds more interesting than a normal birthday cake right?

So it's easy, you only need a few ingredients and no more than 20 minutes of your time.

This is definitely a shortcut way.

You'll need:
500ml of any flavour/brand ice cream you want - thaw it for 5-10 mins before assembling.
Some snacks - chocolates, biscuits (oreos, any other)

1. Use a freezer proof bowl/tin;baking tin (it can be of any shape). Layer it with glad-wrap. 2 layers is better. Do make sure you've got enough at the top to wrap and cover the ice-cream.

2. Mix the ice cream in a mixer for 1 minute or so, but not until it looks soft/melty. 

3. Throw in whatever you want, oreos, snickers, mars, pods, wafer, maltesers, anything basically.

4. Mix properly and pour it into the bowl/tin. Cover it properly with the wrap. Press it lightly to make sure it fills every corner of the bowl/tin. 

5. Put it back into the freezer. Freeze till it firms up again and only remove it from the bowl/tin without the glad-wrap upside-down onto a serving plate when you're ready to use. 

Enjoy!

Thursday, November 11, 2010

NuffNang Xmas Party @ Bavarian Bier Cafe

Yes yes, it's almost Christmas time already. NuffNang Xmas Party was held on the 10th November @ Bavarian Bier Cafe.

We had free flow of drinks and some food. Apologise no food photos as I arrived late, and all the food was gone...

Great party, met up with new awesome friends!

Bloggers including Suze, Betty, JaniceJayne, Samantha, Leanne, Stephanie, Adeline, Angie, Karen, Rita, Minh and many others.

Started off with Mango Beer

Betty, Janice & Myself

Myself & Suze


Janice & Myself

Betty, Janice, Myself & Suze

Myself & Angie

Betty & Myself

Angie, Myself & Rita

Myself, Jayne, Sam and Suze

Leanne & Myself

Stephanie & Myself

Leanne, Adeline, Myself and Stephanie

Sarah & Myself

Merry Christmas NuffNang!

Friday, November 5, 2010

Chefs Gallery Restaurant

Have you heard of Chefs Gallery before? It's not an Art's Gallery. It is a restaurant. They serve home-style Northern Chinese food. 


They stand by these quotes...
"Fresh and delicious handmade food is the cornerstone of our restaurant."
"Our signature handmade noodles are a must-try dishes. Tirelessly folded, stretched and pulled, our noodles are made and cooked to order."
"From the original 'mama dough' to the 'baby dough'."

We were lucky, we got to sit at the side tables where we have the full view of what's happening in the kitchen!! Yay...

Let's check them  out now shall we...


Handmade noodles, the chef is stretching and pulling the dough.

Handmade Dough Noodles Making
video

Handmade Noodle Making
video





 Chef's own golden snowflake chicken 


Fluffy Chinese roti served with pork floss - thumbs up!

Wok fried medium grain rice with 3 types of eggs (chicken egg, salted duck egg & century egg) - thumbs up!

Chef's own handmade egg tofu lightly pan fried, topped with preserved vegetables - thumbs up!

 Spinach noodles work fried with seafood with dried prawn roe - no big deal (prawn roe taste is really strong), will try their other noodles next time instead.

 Prawn dumplings steamed in a fine clear pastry - the filling is great, but the pastry, it's a little sticky.

Dumpling Pastry Making 
video

OMG, this is just too cute! It was on Halloween day too, and we ordered the 'Steamed pumpkin pastry dumpling filled with lotus paste', and did not know what to expect. We din't want to order 'piggy face' bun when everyone was, so we ordered this..and we definitely weren't disappointed at all. - Thumbs up!




Haha, since it's Halloween, why not turn this pumpkin into a Halloween pumpkin instead :)


Overall, I would recommend this place to anyone. We'll definitely go back there the next time to try their other dishes. As you can see, we ordered quite a fair bit for 2 people. And we ate all of them in just 1 sitting. 

Head there...when you see KFC at the corner on George St, just turn down as if you're heading to Darling Harbour and you'll find it.
Chefs Gallery Restaurant
Shop 12 (facing Bathurst St)
Ground Floor Regent Place
501 George St, Sydney
02 9267 8877