Friday, December 28, 2007
All things pink and cute corner, love the flower shape muffin tray.
Everything was displayed nicely and attractively inside the store. I never buy anything from here. I prefer to shop at Executive Chef in Southbank (wholesale to both trade and public) or online (a lot cheaper than instore prices).
I recently scored a pair of Calphalon omelette pan (20" & 25") from Executive Chef for only A$119.
January sale please come quick! Le Creuset please come to mama!
Thursday, December 27, 2007
What's the magic with Guess? I wouldn't know, I wouldn't caught dead wearing the apparels or accessorizing in the brand, for fear of looking like my neighbour's amah >.<
There were throngs of tourist everywhere! Oh, you can tell cos they always deck out in backpack, crossbody and sneakers. Yikes, sneakers in summer! Locals wear thongs, the shortest skirts and pants and the skimpest tops :^).
Aiya no lah, of course, tourists always has a guide in their hands mah. More than half the people has some sort of guides and some wear socks with slippers, YIKES! Where's the fashion police?!
Bubbly of choice - Lindauer Fraise (strawberry sparkling wine) A$15.96
Braised 'lionhead' meatballs
My first attempt at the infamous Shanghai? dish. Turn out not too bad.
Ingredients (serves 2):
200g pork mince
2 slices stale bread soak in water
Grated ginger (add according to taste)
Sliced spring onion (add according to taste)
Chinese leaves (wong nga pak, I use whatever greens is in my fridge)
1. Add bread (which should be mushy) and ginger and spring onion to mince and marinate with salt, sugar, light soy sauce, a tbsp cornflour and dash of sesame oil.
2. Mix in the marinade by hand and stir the mixture in 1 direction using a pair of chopsticks till the mixture is sticky. Cover and keep in fridge until ready to use.
3. Divide the mince into 4 and shape into balls.
4. Brown the meatballs (I shallow fry them using non-stick frypan, alternatively you can deep-fry them). Drain well in kitchen towel.
5. In a saucepan, put in the meatballs and add enough chicken stock or water to just cover them. Put in the chinese leaves (sliced or whole leaves as you like).
6. Season with a tbsp light soy sauce, 2 tsp sugar, a dash of sesame oil and add salt to taste.
7. Bring to a quick boil and turn the flame to lowest and cook for 30 minutes (longer if you double or triple the portion).
8. Thicken the soup/sauce with cornstarch before serving.
Note: The vegetable will release a lot of fluid during the process of cooking, if you don't like it too soupy, reduce the amount of chicken stock.
Asparagus with Scallops
Thursday, December 20, 2007
James Street Market
Wet market is non-existent in Brisbane. James St is an affluent part in Brisbane city so the market is also 'upmarket'. The car park is lined with Porsche, Mercs, Ferrari and all luxurious brand name car you can think of. The ladies stroll around clutching Chanel and Hermes. Obviously the prices are also 'upmarket'.
In the deli section of Spoon, you can find gourmet food from all over the world and Lick's ice-cream which sadly is not to my taste. I bought a burnt caramel 900L tub and it sat forgotten in the freezer for months after 1 taste.
The meat counter inside the market filled with Bangalow sweet pork *drool*.
There is also a seafood section at the far end which also has a small sushi counter.
You can find a florist and French Twist (bakery) on the left as you enter. Caution: avoid French Twist unless you have deep pockets, quality is mediocre but comes with hefty price tag.
Friday, November 16, 2007
Wednesday, November 14, 2007
The mini versions look cute, I just got to try all the colours!
Thursday, November 08, 2007
Tuesday, November 06, 2007
Chicken pie ($??)
Sausage and egg pie ($??)
Curried scallop pie from Shells on Melbourne
Chicken and vegetable pie from one of the bakeshop in Stones Corner ($3.50)
Monday, October 29, 2007
Tuesday, October 23, 2007
Monday, October 15, 2007
Pan au amande
Pain au chocolat
Thursday, October 11, 2007
As soon as we finished dinner, I quickly cut the cake, took photo of the wicked cross-section 'pose' and attacked the gateau with Princess. EVERY mouthful sent us to seventh heaven. Such a dainty and complex creation with layers of almond genoise sponge, milk chocolate mousse and dark chocolate mousse covered in glossy chocolate coating and decorated with chocolate squares at the side and chocolate macarons & chocolate curl on top. The sweetness is within acceptable level, less sweet compared to Canele's gateau.
Chouquette will be sorely missed when I leave Brisbane one day *sob*sob*