Another popular noodle - Dry rice noodle!!!

Beside the original dry noodle, we also need to consider about another famous dry noodle which is dry rice noodle. Many people may not like to eat dry noodle, so there is another choice for them, the dry rice noodle with beef as picture above.

Different to the dry noodle, dry rice noodle use the rice noodle which has different taste with the orginal noodle like mi-goreng. Dry rice noodle is harder to cook so there is no good instant product of it. The rice noodle is well known in many different food, the most popular is Pho of Vietnamese. So do you wonder how it will taste when it is cooked like the dry noodle?The answer is so obvious, like the rice noodle with soup, the dry rice noodle can become the favorite food for many people who love to eat noodle.

For being the first time your children try their first noodle, dry rice noodle can be a better choice than dry noodle since the rice noodle is sweeter and easier to eat than the noolde. So the food can be the best choice for many children. just becareful that once your children try the food, they may want to eat it every day.

Vietnamese rice paper rolls

Method

1. Combine chicken, cabbage, beansprouts, capsicum, mint, 1/3 cup coriander, 2 tablespoons lime juice and fish sauce in a large bowl.


2. Place 1 rice paper round in a medium bowl of lukewarm water for 15 seconds or until just soft. Place on a clean tea towel or paper towel.


3. Arrange 1/4 cup of the chicken mixture along the centre of rice paper round. Fold ends in and roll up firmly to enclose filling. Repeat with remaining rice paper rounds and filling. Serve with sweet chilli sauce and remaining coriander

Notes

• You will need 1/2 cup shredded cabbage.


• Rice paper rounds are a staple of Vietnamese cuisine. Made from rice starch, they're a healthier alternative to deep-fried spring rolls, and are gluten free.


• Variation: You could use cooked prawns or cooked pork fillet instead of the chicken.

Shan Cheng Hot Pot - Haymarket

Feeling like hotpot whilst out in the city. Lucky for us, there's plenty of hot pot places for us to choose from. The one we chose this time was Shan Cheng Hot Pot - filled with people - with pretty much every one of them speaking Mandarin or Cantonese. Made me feel as though I was in China :(




We sat down and had a good list of things to choose from. One thing was the soup base. I don't do chilli, and my friends do chilli extreme. The perfectness of this split pot is that my friends could have their super extra chilli side and I could have my chicken stock non-chilli soup side.


In terms of dunking ingredients, I ticked off a variety of "balls" - cuttlefish balls, beef balls, tofu fish - beef tripe, oysters, fatty beef slices, chinese cabbage, bean curd, king oyster mushrooms, corriander and white raddish. Yes - a whole heap of food.

Food-wise, everything was frozen, including the four oysters ($10) which were pretty fail. So hint - don't do seafood here. But everything else, we pretty much do frozen stuff for hot pot anyway so it didn't matter too much.

In terms of the soup-base, my side was pretty good and tasty. My friend's super hot hot hot side were seriously... super hot hot hot! My friends were almost dying from the hotness (and trust me, they take chilli really well).









Overall, food at this place is OK. The soup base was also OK. My partner almost died eating it, but he was also super addicted to it that he couldn't stop eating it (even though it was killing him). The atmosphere here wasn't great - unless you like the feel of being in a super crowded city in China. Service was average and pricewise, our bill came to around $100.

The Restaurant that you should GO!!!

If you love Thai and Japanese food and you want to eat them both. What should you do? Go buy the food of each restaurant and enjoy it? OR just go one place and enjoy everything that you LOVE?

Now I recommend you to go the Imma restaurant that is the combination of Thai food and the Japanese food. The Imma restaurant is located within Mr.B's hotel at the conner of Pitt and Goldburn st. They offer the experience to combine both authentic Thai and Japanese cuisine within one place.

They serve only the freshest produce under the supervision of head chefs Toshiya Kai and Uthaiwan Chumvorathayee. A combination of quality food and stunning comtemporary design will absolutely assure everyone a great dining and drinking experience.

Moreover, there is a bar that people can enjoy their drinking with various kind of drinks after people finish the meal at Imma restaurant.

RAIN!!!!!!!!!!

Something called Sushi ♥

Sushi is the most traditional food in Japan. Nowadays, it becomes very popular all over the world, lots of sushi shop located in almost food courts.Sushi is a Japanese delicacy consisting of cooked vinegared rice combined with other ingredients likes seafood and vegetables. Raw meat sliced and served by itself is sashimi.

Although there are a number of Sushi types that most people order, in reality, you can choose any combination of fish and vegetables you like. Therefore, in addition to some of the better-known Sushi types, you can be as imaginative as you like and create your own Sushi variety.

The first list includes some of the most common ways in which Sushi is made:Although there are a number of Sushi types that most people order, in reality, you can choose any combination of fish and vegetables you like. Therefore, in addition to some of the better-known Sushi types, you can be as imaginative as you like and create your own Sushi variety. The first list includes some of the most common ways in which Sushi is made:

• Bara Sushi – The vinegar rice and ingredients are mixed as a salad
• Chirashi Sushi – The rice bed has various layers of fish and is served in a bowl called Gomoku Sushi or Iso-don
• Futomaki – This is a large Maki roll that has many different ingredients using Nori, which is a seaweed wrap
• Inari Sushi – Instead of using the traditional vinegar rice, brown, fried tofu is used
• Nigiri Sushi – Vinegar rice topped with a slice of raw or cooked fish, or vegetables
• Okonomi Sushi – This is home-style Nigiri
• Onigiri – This Sushi is made with regular steamed rice and rolled into a ball with other ingredients
• Oshizushi – Vinegar rice and other ingredients of choice pressed into a mold
• Temaki – These are cone-shaped seaweed rolls also called a hand roll

  After u see those pictures, would u like to try something called Sushi? I'm a sushi lover ♥

  
  

VietNamese foods Cont!!!!!

PHO :

For Vietnamese; Pho is life; love and all things that matter. In Vietnam; Pho is mostly a restaurant food. Though some people prepare it at home; most prefer going to noisy soup shops. Here are a few tips:
- Pho comes with a variety of toppings including rare beef; well-done beef and slices of brisket; tendon; tripe and even meatballs. If you’re a novice; try pho Tai Chin; which includes the rare and well-done beef combination.
- Sprinkle some black pepper; then add bean sprouts; fresh chili and a little squeeze of lime to your bowl. Using your fingers; pluck the Asian basil leaves from their sprigs and; if they’re available; shred the saw-leaf herbs and add to the soup. Add little by little; eating as you go. If you put the greens in all at once; the broth will cool too fast and the herbs will overcook and lose their bright flavors.

What do we need for makingthe best spaghetti?

I love to eat noodle so spaghetti is one of my favorite. The problem we noodle lovers have is how and what you need to make the best taste for your spaghtti.

The answer is simple.To make delicious spaghetti we need to know how to make successful pasta first that is cooked to perfection and packed with flavour.
First, we need to ring a large saucepan of salted water to the boil. Salt increases the boiling point of the water and enhances the flavour of the pasta.

Second, we can add the pasta and stir occasionally to stop the pasta from sticking to the bottom of the pan. I reckon you to not add oil to the water otherwise it will stop the sauce from clinging to the cooked pasta.

Last, we can cook the pasta following packet directions or until al dente, which is Italian for "to the tooth". To test this, remove a piece of pasta from the pan and take a bite. It should be cooked but still slightly firm in the centre. Drain, but don't rinse the pasta as this will wash away the starch that is needed to absorb the flavours of the sauce.

Vietnamese Foods!!!!!!!

Food seems to very important for every person in country. Looking at the differences of areas, we can have the variety of foods around the world. There are thousands of ingredients for people to cook various foods. In particular area of Vietnam, they have many ways to cook perhaps for their family or the visitors. For instance, in the North of Vietnam, people often taste more salty and hotter when comparing to the South of Vietnam, people always like to eat the sweet foods.
Generally, Vietnamese eat mainly rice and noodles; moreover, bread is not daily family food. Delicious bowls of noodle soup with vegetables and meat can be purchased everywhere inexpensively for breakfast or even lunch. Each average meal consists of three to five dishes. Tourists can enjoy Vietnamese food everywhere at deluxe restaurants or even at street cafes.

There is proudly range of different foods from up to down in Vietnam. Each location, there is a special food that people can recognize it when they arrive. For example, ‘Pho’ and ‘La Vong Fish-pie’ are famously eaten in the North of Vietnam, while the southern people more likely to eat ‘Nem Chua’.

CHA CA LA VONG (LA VONG FISH-PIE) :

The inventor of this fish-pie came from Doan family on Hang Son Street, Hanoi. In 19th century, Hanoi people normally baked pork, but he baked fish-unstinking fish to make fish-pie. Hanoi people then soon got infatuate it and his eating-house turned prosperous. Henceforth, the name of the street was changed into Cha Ca (fish-pie) from its former name Hang Son (Paint Street) due to success of his eatery.

To Hanoi people, the taste of Cha Ca remains as it was. To have tasty pie, shopkeepers have to select good fish with solid fresh, less bones and good scent. Processed fish is mixed in fish sauce, pepper, galingale, saffron and rice-ferment. Then put on a fire-tongs and grilled right on the eaters' table. Eaters, while eating, have to fan the fire, turn upside down to make both sides baked. Then they put the fish into a bowl of boiling fat and consumed with rice vermicelli, groundnuts, spices, dried rice-cake, sliced onion leaves, some drops of lemon juice and a little coleopteran.

Hanoi people try fish-pie only in Autumn, when the cold wind is blowing outside, spices are in season and a group of friends slowly drink and enjoy the food in a small restaurant on Cha Ca street, what a wonder it's!

BUN BO HUE (HUE BEEF VERMICELLI) :

All over Vietnam, you can find and enjoy beef-vermicelli and it seems tastes from all parts in the country meet and make up special flavor of Hue vermicelli. Hue people enjoy beef-vermicelli in their own way and the food here is a combined art of something fashionable, something very popular. Hue connoisseurs rarely enjoy the food in well-decorated restaurants, and an eating place frequented by tourists is opposite to city post-office on Ly Thuong Kiet Street. Beef-vermicelli is consumed here day and night, the broth-pot is kept boiling but this is not the most visited one because Hue city folks only have beef-vermicelli in the morning and they have their own choice.

Itallian Tiramitsu TIPS!

Tiramisu - literally means "pick me up". how "romantic", a dessert has something to do with picking up chicks/guys. yeah it's from one of the romantic nations Italy.

Tiramisu is an Italian dessert with a specific soft sweet cheese "Mascarpone". it's layered with coffee & alcohol mixture dipped biscuits and mascarpone & cream mixture. it shouldn't be too hard if you have the right tools and a good teacher, which is this blog. Today i'm gonna teach u how to make a gud tiramitsu! Excited already? Aha?

Firstly, all we need is:

Mascarpone Cheese 250g

thickened cream (or double cream)

3 eggs, white and yolk seperated

pure cocoa powder for baking
"drinking cocoa" has sugar and other stuff mixed in it and it normally contains only about 20% cocoa.

lady's finger, which is a biscuit not a body part

this biscuit is used because it's more like a dried sponge cake, and it absorbs the coffee and alcohol well, yet wont be soaking wet or be easily squashed.

And some wine, preferably Marsala. in this one we used Southern Comfort and Dark Rum. Southern Comfort is a sweet liquor and dark rum has a strong flavor. so we mixed those two to enhance the flavor and texture of the final product. some restaurants even use 7 different kinds of alcohol.

This is the ingredients list:

2 cups strong black coffee
1/2 cup marsala
3 eggs, separated
1/3 cup caster sugar
250g mascarpone
300ml thickened cream, lightly whipped
1 large packet of sponge fingers (savoiardi)
cocoa, for dusting

• Method:
  

Pour coffee and marsala into a shallow dish. Set aside.

Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.

Beat eggwhites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.

Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.

beat the egg white with electric mixer on high until it's firm and stiff.

beat the thickened cream as well until it's fluffy

mix the cream, egg white and mascarpone cheese together until they're smooth and well combined. don't beat with the mixer, this is to keep the cheese as smooth as possible.

coffee and alcohol mixture, we used dark rum and southern comfort.

first layering of fingers, and then cream mixture.

second layer on top of the first

dusting on top

Done!

Look at me here i'm tips.

1. To dip the lady's finers into the coffe, you can't soak it totally or the whole thing will be too wet, like soaking wet. but if you don't dip it enough it'll be too dry. approximately push one biscuit into the mixture so that the liquid's covering the biscuit, for 2 seconds. when you take it out, it should NOT look dripping or too wet, but it should be easily noticeably heavier, just, like it's been soaked in liquid.

2. Try to layer them evenly, thickness of cream should be more or less thickness of biscuits. also be aware if you want to push the biscuits on the top layer down, don't push too hard, or the cream between the biscuits will be pushed out on the sides and the whole thing won't be as creamy. just try not to push them if you don't need to.

3. Don't add gelatin.

ARE U READY FOR MAKING THE BEST DESERT IN THE WORLD?