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.

Michelin Star

The term "Michelin Star" is a hallmark of fine dining quality which is pretty funny considering that Michelin is, in fact, a tire company. But the Michelin company launched its first guide book in 1900 to encourage road tripping in France, and started anonymously reviewing restaurants by means of a three-star system in 1926. The reason Michelin stars are so coveted is that most restaurants receive no stars at all. For example, in the Michelin Guide to France 2009, 3,531 restaurants are included, but just 548 received a star. Most of these restaurants, 449 received one-star, 73 received two stars, and 26 received three.  Now they travel the world tasting the best foods. The video shows from the Masterchef Kitchen to the 3 Michelin Star Restaurants. Brilliant food and food plating that has every right to be a holder of the Michelin Star. Every food critics and reviews need to know what is considered delicious and what makes the standards. This allows restaurants to improve and compete against the world.


This video is taken from www.youtube.com/mishelinstar

Rujak

Rujak is a traditional fruit and vegetable salad dish commonly found in Indonesia, Malaysia and Singapore. In Indonesia, among the javanese, rujak is an essential part of the traditional prenatal ceremony called tujuh bulanan (seventh month). Special fruit rujak is made for this occasion and later served to the mother-to-be and her guests. It is widely known that the sweet, spicy and sour tastes of rujak are adored by pregnant women. The recipe of rujak for this ceremony is similar to typical Indonesian fruit rujak, with the exceptions that the fruits are roughly shredded instead of thinly sliced and that pink grapefuit is an essential ingredient. It is believed that if the rujak overall tastes sweet, the unborn would be a girl and if it is spicy, the unborn baby is a boy.

The typical Indonesian fruit rujak consists of slices of assorted tropical fruit such as water apple, pineapple, raw mangos, jicama, cucumber, kedondong and raw red sweet potato. The sweet and spicy-hot  of the dressing is made of water, palm sugar, tamarind, salt bird's eye chilli and red chilli pepper. All of the fruits are sliced to bite-size and put in the dish. The dressing is poured on the fruit slices. An addition of simple mixture of salt and ground red chilli is put on side as the alternative for those who love a salty taste of their rujak.

Chee Cheong Fun (Rice Roll)

Chee Cheong Fun is a dish of hand cut steamed flat rice noodle rolls without any filling. This little bites is a popular snack in Penang as it is simply tasty, filling and the price is reasonably cheap. The taste suits both the old and the young. 

There are many Chee Cheong Fun stalls around town, the taste and texture may vary from each outlet. The rice noodles are mostly sourced from the supplier, some with springy texture while others slightly chewy. It all comes drizzled with the three basic sauces – sweet sauce (tee cheou), shrimp paste (hae ko) and chili sauce along with a dash of oil and toasted sesame seeds. The taste is pretty different compare to your everyday food. Most may not stand the smell as they use shrimp paste, but the taste is really good. The shrimp sauce is rich and flavorful although slightly watery. Not to be missed is the aromatic chili sauce with an appealing thick texture and nice taste. Its sweet and spicy and thick.

Quay Restaurant - Peter Gilmore's Chocolate Cake

Quay Restaurant is located near the Sydney Harbor. Quay is a delight in modern gastronomy, with beautifully crafted dishes and an equally beautiful view onto Sydney Harbour. This dessert is prepare by Peter Gilmore which is his famous 8 textures of chocolate, exquisite chocolate cake. It arrived with a hot chocolate sauce in a separate copper handled pot, which when poured on top, melted into the pudding, like a glorious chocolate volcano. It was sublime. The presentation was amazing and the technique is more airy. The chocolate crumble made of different chocolate is so soft and airy along with the pudding and light chocolate shavings that look and taste like piece of art.  I know I'll be choosing this dish if I return to Quay. With a glass of sweet wine, it would probably only a one time experience, Apparently his dates have all been served a dish of this and well let’s just say that he considers it his primary seduction tool. So give it a try and you may never leave.

This video was from www.quay.com.au

Xiaolongbao (小籠包)

Xiaolongbao is a type of steamed bun from eastern China, especially Shanghai is really famous of this cuisine. It is usually steamed in small bamboo baskets, hence the name (xiaolong is literally small steaming basket). Xiaolongbao are often referred to as soup dumplings or simply dumplings in English, but are not regarded as "dumplings" in China.

Xiaolongbao usually contained crab meat and soup within flour skin which will be really hot when you take the first bite. Therefore, you will need some certain method to eat the Xiaolongbao. Firstly, you need to make a hole on the flour skin. Secondly, you will have to drink the soup. Finally you can eat the Xiaolongbao.

Spaghetti

Spaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour. Traditionally, most spaghetti was 50cm (20 in) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25-30cm (10-12 in) lengths. A variety of pasta dishes are based on it, from spaghetti alla Carbonara or garlic and oil to a spaghetti with tomato sauce, meat and other sauces.

An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano and basil), olive oil, meat, or vegetables. Other spaghetti preparations include using Bolognese sauce, alfredo and carbonara. Grated hard cheeses, such as Pecorino Romano, Parmesan and Grana Padano, are often added. it is also sometimes served with chili 

Carne Asada

Carne Asada is one of the Mexican cuisine. It means grilled meat, though any type of dry heat cooking may be used. The mat can be marinated by rubbing with olive oil and salt or with spice rubs such as lemon and pepper or garlic salt, lime or worcestershire sauce before cooked on a grill. The meat can be served alone or chopped and can be used in tacos, burritos, piruetas or quesadilladas. Carne Asada is often served with fresh guacamole, grilled onions, black beans or frijoles charros and fresh salsa. 

When purchasing carne asada from meat markets, consumers have two options available to them regarding the amount of preparation the steak has undergone prior to purchase, the first one is prepared marinated meat, serving as a time-saver for the home cook but typically at higher cost. The second choice is no preparations, unprepared meat, allowing for a home cook to create one's own marinade.

You guys should give it a try and u'll love it!

Chicken Cordon Bleu

Chicken Cordon Bleu is a popular dish of boneless chicken breast pounded and rolled around a pork meat and a soft cheese such as mozzarella, Swiss or bleu cheese that is coated with bread crumbs or flour to be fried or baked. Chicken Cordon Bleu is a relatively recent American creation, drawing upon techniques from both Chicken Kiev and similar schnitzel dishes. This dish give you a different feel when you take a bite as you first taste the crispy bread crumb, then the tender soft chicken breast, then the succulent pork, and finally you reach the soft melted creamy layer of cheese. Its a spectacular dish that amazes you by gracing you with different flavors in a bite. Now this dish is available nearly everywhere around the world.

Mapo doufu (麻婆豆腐)

Mapo doufu is a popular Chinese dish from the Szechuan province and probably the most famous dish in western countries. This dish combined with doufu cook in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often cooked with fermented black beans and minced meat, usually pork or beef. 

This dish involves different characteristic which more than just spicy but  numbing, spicy hot, hot temperature, fresh, tender and soft, aromatic, and flaky. All these elements makes this dish became a delicious dish.

Beef chow fun (乾炒牛河)

Beef chow fun is a typical Cantonese dish, made from stir-frying beef, hefen (wide rice noodles) and bean sprouts and is commonly found in yum cha restaurants in Guangdong, Hong Kong, and even overseas, as well as in cha chaan tengs. This dish contain beef, Chinese hefen and some vegetables. Chow fun can be dry fried and wet fried which gives two different tastes. Dry-fried beef ho fun is made by first stir frying beef strips until they are half-cooked. Bean sprouts and onions are then fried in oil. The ho fun is added and stir fried very quickly, along with soy sauce and heated oil. Finally, the beef is added. It is really common in Hong Kong, China or even oversea like Malaysia.

Rack Of Lamb

The rack of lamb is one of the most prized and tender cuts of meat. Racks are relatively simple to prepare and quick to cook. Rack of lamb is considered the most famous dish in a western menu. Usually the rack of lamb is prepared in a garlic-herb-honey-mustard crust. It a great-tasting show-stopper and give you a taste that’s explodes in your mouths. The taste is by far exquisite. However the rack of lamb must be prepared well giving a tender, rare lamb that is at a pink state when you slice the meat. It will melt like butter when it touches your tongue and “wow” felling will force you to be craving for more after a slice. Therefore it’s a must try dish, however you need the right restaurant to serve it to give you a moment of fantasy after a bite.

The Mamak

The Mamak is located in China Town, Sydney. The stalls dish out a unique hybrid of Malay, Chinese and Muslim Indian cuisine. The atmosphere at Mamak is much the same as Malaysia. By the entrance, the diners are entertained by roti cooks who knead and stretch dough with artisan flair. They spread the flatbread thinly before folding it and tossing it on to the griddle, smothering it with oil.

One of the Mamak’s specialties and must try dishes is the famous roti canai ($5) is crisp-edged and flaky, yet soft and stretchy. After cooking its quickly scrunched, then served on a silver platter with two curry dips, including a spicy dhal, plus a dollop of jammy sambal. It's unexpectedly rich and filling. They also serve other dishes like murtabak, roti bawang and roti telur.

Nasi lemak was pretty delicious and reminded me of Malaysia. The basic nasi lemak (AU$7.50) comes with coconut rice and sambal, peanuts, ikan bilis (crispy fried anchovies), cucumber and hard-boiled egg. You can then choose to add curry (chicken, fish, lamb or vegetable AU$3), sambal (prawn or calamari AU$4) or fried chicken (AU$3). 
A must try is also their teh tarik which is made in front of the customers, especially when the teh tarik maker’s a bit of a showman and pulls the tea with a flourish from cup to cup at quite spectacular heights. 
Not to mention the chicken satay which was by far the best ever i have eaten. It was succulent with fragrant strips of chicken, smoky from the charcoal grill, are served simply with spanish onion and cucumber with a nutty, spiced sambal-based dipping sauce.

The food is quite cheap and utterly delicious, the service is efficient. The experience will give your taste buds meltingly moist and brimming with flavour. They feed you quickly because they know there’s always someone else waiting in that queue for your table. Overall its the best Malaysian taste, one can get in Sydney.

Koththu Roti කොත්තු රොටි

Kothu, Koththu Roti or Kothu Roti  කොත්තු රොටි is a Sri Lankan cuisine|Sri Lankan dish, originating from Batticaloa, Srilanka.The direct origin leads back to an individual under the alias Nallathambi "Govinthan" Seenithambi Kaluwanchikudy. It is made from a Sri Lankan type of bread called Godamba Roti, and vegetables, egg, or meat, and various spices. An optional spicy gravy is usually served with a kottu rotti. A hot kottu is generally eaten as a dinner meal. The common varieties include beef and chicken as well as egg and vegetable Kottus made for vegetarians.

It is traditional to make the kottu on a heated iron sheet, used specifically for the purpose, and the kottu is chopped and mixed using two blunt metal blades. This clashing of metal on metal creates a very distinctive sound, and the beat of kottu being prepared can be heard rising up from any small roadside restaurant in Sri Lanka.

Bibimbap (비빔밥)

Bibimbap is a signature korean dish, the word literally  means "mixed meal" or "mixed rice". It is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chilli pepper paste). A fried or raw egg and sliced meat are common additions. The ingredients are stirred together thoroughly just before eating. 

A variation of this dish, dolsot bibimbap (stone pot) is served in a very hot stone bowl in which a raw egg is cooked against the sides of the bowl. The bowl is so hot that anything that touches it sizzles for minutes. Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil, making the layer of the rice touching the bowl golden brown and crisp.

Since the late 20th century bibimbap has become widespread in different countries, due to its convenience of preparation. It is also served on many airlines connecting to South Korea. Also, Bibimbap is listed at number 40 on World's 50 most delicious foods readers' poll compiled by CNN Go in 2011.

What better way to provide a simple yet nutritious meal than to prepare tasty bibimbap :)