My bad. I have neglected my baby for almost 3 weeks …tsk tsk tsk…

Been extremely busy during SK’s visit 2 weeks ago and now my in laws are here for holiday. I ate 3 times more than my regular food intake and I’ve put on 3 kgs!! boo hoo.

The weather was not great during SK’s visit. It was extremely hot and SK started to realized to appreciate the weather back in M’sia.

@ Tsukiji, High St.
SK’s favourite quote “It’s ok I’m alright”

–
Promise to update more once I find some space to breath Adios.

Posted: March 25th, 2008 under Journal.
Comments: 2

Was out with the boys last Friday for some yummy Korean BBQ dinner.

The restaurant name was Toodouri but MonkeyKing told us in the email was Tu La Le -_- .

The dining atmosphere was pleasant. Love the stainless steel table top, friendly waiting staffs and the kimchi actually taste almost as good as Melb Hwaro. Price wise, quite reasonable compared to other Korean restaurants I’ve been to.

We were given few dipping sauces for our BBQ meats and 3 side dishes.

The guys ordered 2 serve of the pork belly. DJ was so happy because he hardly gets a chance to eat pork at home because of me.

We also ordered a serve of sirlion – this was ok only, I think we left the meat too long on the hot plate. The meat texture was really dry and rough.

Highly recommended beef marinated in special sauce which is actually Beef bulgolgi

Surprise surprise, MonkeyKing did not have a single drop of alcohol during dinner instead he drank coke!

260, Victoria St, North Melbourne.
03 9329 5556

Posted: March 6th, 2008 under Munchies.
Comments: none

Woo hoo… I am rapt!
A very Big thank you to my kind and thoughtful manager.

It took me 4 times to get my bookings thru with Jetstar. Tsk tsk tsk.
This will be my first time flying with budget airline to overseas. Fingers and toes crossed the flight will be pleasant.

Anyway I am very excited now about this holiday.

Sun, beach, food and more food. la la la ~

Posted: March 6th, 2008 under Journal.
Comments: 1

I haven’t been doing anything exciting for the past few weeks except for eating.

2 weeks ago, during the Melbourne food and wine festival, Eve organized a lunch gathering at Enoteca Vino Bar.

DJ and BC were bored while waiting for their meals.

Insalata di baccala e patate con cipolla di Tropea
Sicilian salt cod salad with potato, red onion, EVO oil and lemon

Insalata caprese con bufalina e pesto
Salad of tomoato, buffalo mozzarella and basil pesto.

Maloreddus con gamberi
Small ridged Sardinian gnocchetti with prawns and spicy tomato sauce.

Coniglio all’Ischitan con pomodorini e rosmarino
Slow cook rabbit Ischia style with cherry tomato, white wine and rosemary

Almost everyone was not satisfied with the food, the entree was good but the mains were a bit of a disappointment.

My first reaction towards my pasta was “oh dear, it look like maggots” and for those who had the rabbit, the feed back I got was it tasted like boiled chicken. Well, what do you expect for a $30 lunch package which includes entrée, main, glass of wine and coffee or tea. At least the good company of friends made up the for it.

Although the food was not fantastic but I do like the interior of the restaurant. Very Italiano. I like the in-house deli and vino cellar.

After lunch, we continue our afternoon catch up at the Precinct Hotel, Richmond.

DJ reminiscing his wedding poses with me but too bad I had to hold the camera. I’m sure Damo was enjoying that very moment… hihihi

We all saw something flying in the sky….

A local pub in Richmond that has style and the best part was, the ladies toilet has hair straightener facility. How cool is that!

Posted: March 4th, 2008 under Munchies.
Comments: 2

It has been 6 months since I last ate asam laksa in Malaysia.
I decided to have a go on trying to cook my favourite hawker dish on a lovely Sunday arvo.

DJ helped me out abit. [well most of the time]

Instead of following the instruction of the packet, he tweaked a bit on the preparation method to bring out the flavour of the spices.

Ingredients
About 7 med size brown onions
Asam laksa soup base – I used 2 packets
The ingrediants in the soup base consist of
(chili, tumeric, lemongrass, belachan, galangga, tamarind powder, kesum and kantan flakes)
Asam skin – I dumped in the whole bag which was about 100g
2 cans of 425g Sardines
1 bag of rice drop noodles

Garnish
Mint leaves
Daun Kesum
Pineapple
Cucumber
Red onion
Chilies
Prawn paste

Method [this makes 6-8 serves depending on bowl size]
Soak asam skin
Pluck daun kesum and soak the leaves
Peel onion and ground

Mix the assam laksa soup powder with ground onion with a bit of vegetable oil [Enough to coat the onions and powder mix]. As shown in pic.
Stir fry onion in low flame until fragrant
Add asam skin
Top up with 4L – 5L of water
Simmer for 30 minutes
Add sardines [drain off the tomato sauces]
Stir well and serves.

Wa la… Here’s my version of asam laksa. The soup actually tastes better if it’s left over night.

Posted: March 3rd, 2008 under DJ's cooking, Munchies.
Comments: 2