Food adventure

This is the short adventure around Sydney's most exciting food destination. Hope you enjoy our video.

If you have any requires, just let us know and we will go have a bite.

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Green Curry

Green curry, Kaeng khiao wan literally is sweet green curry is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish. Other Thai curry dishes are identified solely by their colors, such as yellow and red curry. Green curries tend to be as hot as red curries, both being hotter than phanang/padang curries. However, green curries, regardless of heat, have a definite and desired sweetness that is not usually associated with red curries.

The main ingredients for the sauce consist of coconut milk, green curry paste, eggplant, pea, sugar, fish sauce, kaffir lime leaves, and Thai basil leaves. The consistency of its sauce varies with the amount of coconut milk used. Green curry paste is made by pounding in a mortar green chillies, shallots, garlic, galangal, kaffir lime peel, roasted coriander and cumin seeds, white peppercorns, shrimp paste and salt. The paste is briefly fried in split coconut cream, then coconut milk, meat or fish, and vegetables added along with a pinch of palm sugar. Finally, kaffir lime leaves, large mild chilies and Thai basil are added just at the end of cooking for fragrance. When the curry is made with fish or seafood, krachai (wild ginger) is added. Thai green curry can be made using readily available commercially made curry paste.

Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, pork, chicken, and fish ball. Its a true Thai delicacy which give a little spice in your meal.

Loh Mee

Loh mee(noodles) is famous in Penang, Malaysia and is different compare to other noodles available. Loh mee comes with braised meat ingredients with robustly savory starchy gravy flavored with five-spice powder and egg white. rice and egg noodles in broth thickened with corn starch and beaten eggs, served with eggs which some feature duck eggs, meat slices and bean sprouts. The different spices in the flavorful and pungent gravy is what that enticed the taste of the Loh Mee.  Loh Mee by mixing the gravy with some red chili sauce and finely minced garlic… The gravy is extremely fragrant with the different spices and ingredients used. The thickness of the gravy coats the yellow noodles very well. This dish can be bought is every corner of Penang, however there are more famous loh mee then others, so you will need a local Penangnite to show the location to taste the best and true authentic flavors 

Pad Thai

Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spicinessof Thai cuisine is well known. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter. 

Pad Thai  is a dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments (crushed peanuts, garlic chives, pickled turnip, cilantro, lime, spicy chili oil, chili powder, vinegar, fish sauce, sugar). It is usually served with scallions and pieces of raw banana flower. It is listed at number 5 on World's 50 most delicious foods in 2011.

Curry Mee

Curry Mee is a dish that is unique to Malaysia, usually made up of thin yellow egg noodles and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, cockles, chicken, egg and mint leaves. In certain places in Southeast Asia, especially southern Malaysia and Singapore. 

Penang is also famous for curry mee. There are numerous Curry Mee stalls in Penang and each stall has its own kind of soup. Some have their coconut based stock reddish while some comes in a lighter pale color version, at times known as White Curry Mee. There are also different kinds of add-on such as curry chicken, fish balls and fish cakes.  There is plenty of flavor in this bowl of noodle , you get the fresh mint smell and the creamy coconut milk and spicy chili soup. It usually comes with additional chili paste. It adds flavor to the soup besides making the curry look more reddish. This Curry Mee comes with many cubes of pig’s blood, cockles, taupok (bean curd), cuttlefish and prawns.

Satay (Sate)

Satay or sate, is a dish marinated, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Satay originated in Java, Indonesia.Satay is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand as well as in the Netherlands, as Indonesia is a former Dutch colony.

Indonesia has the richest variations of satay in the world. The satay variants in Indonesia usually named after the region its originated, the meats, parts or ingredients its uses, also might named after the process or method of cooking. such as madura satay, padang satay, ponorogo satay, tegal satay, ambal satay, blora satay, matang satay, banjar satay, makassar satay, buntel satay, lilit satay, pusut satay, ampet satay, marrangi satay, sweet satay, and many more.