Sunday, October 21, 2007

Describe Satay

Crikey! Thats like asking you to talk about Worcestershire sauce. There aren't enough words in the world to describe it. It just is.

But occasionally I have to talk about it. and this is one of them. So as I'm typing, a jar of Jimmy's Satay Sauce and a litre of water sit by my keyboard as I prepare to take the plunge.

(FYI - Jimmy lives at the back of the fridge and only comes out for Steamboat.)

Aroma: Well there's not much like it... Its Heady, makes you want to take a deep breath, like someones roasting coffee, or garlic (read the label) Definitely savory and very inviting. Hrm... I want to stick my finger in. Thank God, I had enough sense to bring a spoon along.

Taste: First thing I think of is peanuts, or nuts. There's a bit of a pause, something savory I think, but my tastebuds are mesmerized by the peanuts. Then Pow! Corr! the spice hits you!
The chilli has now clear one nostril and I have an urge to sneeze. Hrm... Go back for more...

Five samples later and I'm no better off.

So my Satay Description is
A unique spice mixture, based on ground peanuts, which add a fragrant crunch and flavour to the roast-garlic and spice sauce, while soothing the stimulating chilli power.

Friday, October 19, 2007


Steph and I went to Prime in GPO Sydney last night.

We dined on a Wagyu Terrine for entree then had Black Angus Rib Fillets, with Potato Gratin and Roasted Tomatoes with a side serve of snow peas and sugar snaps.

And the service was delightful! Richard was attentive, by our sides and patient enough with all my questions.

I chose to have a glass of red with my main, he gave me a Pino and a Cab to try, both were nice but I picked the Cab for its fuller body. . Which is quite rare for me as i find Cab's too heavy for my palette, but this one was just right.

I truly enjoyed myself, and both Steph and i were tingling with happiness as we polished off our steaks.

Then for dessert we had Poached Nashi.

We are definitely going back!

Thursday, October 18, 2007

Jacky Cheung Concert 2007

Ive been meaning to do this for a while... Here is one of the clips i recorded at JC concert 2007.

For the interest of your fellow colleagues and your eardrums make sure the volume is on low.

Hehehe Mum and I had a ball! The grandma that sat next to me now has a deaf ear on her right. But hey if you go to a concert youre suppose to go crazy! If you don't then just stay at home and watch it on DVD!

In this clip he's asking if we want him to speak in Mandarin or Cantonese? (Im shouting Cantonse - if you haven't guess!) Then he said if he spoke in canto he would sing more mando songs or vice versa. And the whole crowd quieten and chuckled at the dilemma.

Ill upload more to Youtube later.

Saturday, October 13, 2007

Thairiffic Crows Nest

Attractive & cooked to perfection. The whole barramundi is lightly battered & fried, then dressed with zippy tamarind sweet chilli sauce, enhanced with lime juice & shredded basil, garnished with a crown of enoki mushrooms.
Roast duck is complimented by the sweet plum sauce spiced with garlic, cinnamon, star anise. Served with shitake mushrooms & bok choy greens
This salad is a tasty intrigue of grilled king prawns, crisp banana bell blossoms & toasted coconut, tossed with a zesty dressing of lime, mint, chilli jam & lemongrass. The salad is topped with fragrant shallots & served with Mee Grob

Falcon Street, Crows Nest
02 9906 8716

Monday, October 08, 2007


Chilli Chicken

Sashimi Deluxe

Barbequed Squid

Masashi Dining Bar
Address: 447 Pitt Street
Sydney 2000 Australia
Phone: (02) 9280-0377

Wednesday, October 03, 2007

Present Ideas...

With Chrissy around there corner, I think I've found the most tackiest present EVER.

Hat Stand/Funny Terracotta Pot can be used for cooking

For Christmas last year Steph and I got a Tagine... (A really funny terracotta pot and plate.)

Now I've been educated I know that a Tagine is a slow cooking pot, that comes from the countries of Northern Africa. and since North African cooking isnt something I reguarly practise the Tagine has acted as our hat stand on my cupboards... but this is about to change!

I've been watching the Hairy Bikers Ride Again* on SBS, and they did a recipie with a Tagine. While Showcasing Morocco they did this yummy recipe of essentially meatballs in rich tomato sauce with runny eggs. And I love eggs! Maybe I was a raccoon in a past life... The recipe is below

Kefta tagine (meatballs with eggs)
by Simon King and David Myers from The Hairy Bikers

Serves 4
Preparation time 30 mins to 1 hour
Cooking time 10 to 30 mins

For the meatballs
500g/1lb 2oz minced beef or lamb
1 onion, very finely chopped
3 garlic cloves, crushed
1 tsp ground ginger
1 tsp ground cumin
½ tsp chilli powder
1 tsp paprika
small handful coriander leaves, finely chopped
small handful flatleaf parsley, finely chopped
1 free-range egg yolk (to bind)
salt and freshly ground black pepper

For the tagine
2 tbsp olive oil
1 small onion, finely chopped
2 tbsp tomato purée
1 x 400g/14oz can chopped tomatoes, drained
2 tsp clear honey
200g/7oz frozen peas
4 free-range eggs
handful parsley, chopped, for garnish

1. Preheat the oven to 200C/400F/Gas 6.
2. For the meatballs, place the beef, onion, garlic, spices, fresh herbs and egg yolk into a large bowl. Season with salt and freshly ground black pepper and mix well. Knead with your hands to form a smooth paste. Roll into walnut-sized balls and set aside.
3. For the stew, in a tagine or heavy-bottomed lidded casserole heat the olive oil, add the onion and sweat until translucent.
4. Add the meatballs and cook until lightly browned on all sides. Combine the tomato purée with the canned tomatoes and add this to the tagine along with the honey. Cover and simmer for ten minutes.
5. Add the peas to the tagine or casserole and stir. Carefully break the eggs onto the top of the stew. Place the tagine or casserole into the oven and bake until the eggs are cooked to your liking, approximately ten minutes.
6. Garnish with chopped parsley and serve with couscous.

The show itself is plenty funny! Think of it as a mix of Surfing the Menu and Two Fat Ladies and 2 really big hairy Leprechauns (minus the green) and you'll get the idea... See its interesting!

*Produced by the BBC ( I love BBC & ABC - The Oz one)

Heres there blog for the boys