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Everything posted by whisks

  1. my sister made a pavlova we had a barbeque went to the pieman's place for a party to watch all the goings on on sydney harbour, the opera house and everything else on macquarie street (and also got to meet the eggman's wife!!!!)....oddly enuf, the pieman didn't put any pies out, which i thot would be easy enuf for him to do and had rachel perlow's rainbow jelly, but in australian colours (yellow and green) sofar, it's been great. we might top it off with chinese takeaway - more australian than maccas, i say.
  2. ugh .....pcl....u ask a difficult question....it's in parramatta (out west) in a sort of arcade (not a street frontage). it might be george st parramatta......i'm pretty sure i've spelt "temasek" correctly tho.... there's a toss up btwn the hainan kai fun there and at istana.....my personal favourite is istana, but really, i love going to both. temasek has a more malaysian feel. both are very excellent.
  3. i had a laksa there the other day - i mustn't have been paying attention to how good it was....i think i'll have to do a proper taste test and compare it with the one in king st, to's in north sydney and istana. to be honest, i think i'm happy just to have laksa, as long as it isn't that horrible stuff they try and pass off as laksa at non malaysian/singaporean places..... one thing i will say about the place in hunter arcade, i seem to remember the prices were pretty reasonable.....must find an opportunity to go there again. also mustn't forget to include the laksa at temasek.....
  4. hi taubear, you're keen to go to pymble from artarmon! i'll keep that place in mind, although i don't dine much in pymble (tables, and that's just about it). the place in north sydney is "to's" - on miller st, downstairs in the building next to the watchmaker's (next to what used to be the commonwealth bank, on the corner)....if you need better directions, let me know. the assam laksa Niall mentions is only available on saturdays (i think). my cousins like the haw fun - the "wet" one, but i haven't had it because i don't go there often, so have to have my laksa fix....i guess i should go with a few people who want to share. if you like pekingese food, there's grape garden on willoughby rd (opposite the school). haven't been there for ages, but if it's run by the same people who ran it a couple of yrs ago, it's pretty good - and closer for you. they do spring onion pancakes (chong yau pang) which is good, but better still is the sauce you dip it in - i really go for the sauces - they really make the dumplings wonderful. otherwise, i'd say i like my dumplings better even tho i'm a novice. their duck is good, as are their cold meats dishes. since you're in artamon, can you tell me what the places along the railway line are like? i always drive past and wonder whether they are worth trying. let me know how you find these places - we may have totally different ideas as to what tastes good. ttyl lynn
  5. thanks for telling me Trish. i take it you put it in half of the jello? i was thinking to make some in indiviual silicone molds - i don't know if you've seen the one for caneles? i thought that would be quite pretty. i hope i might get the chance sometime this week to do them. thanks again. lynn
  6. since i can't find the recipe, could someone tell me what was used for the white layers...i'll figure it out after that, unless someone could guide me to the recipe.
  7. you're right. i did a comparison to see if there was any difference, and there was, albeit insignificant to me, but significant to the purists out there. people should do what suits them best. things like that are more important to those in the old country than the ones who have been overseas for a generation.
  8. origamicrane's Sago in coconut milk with mango and grapefruit might be a nice way to enjoy your coconut milk as well. i had something similar when i went to this restaurant in hong kong called east west (i think), except the liquid was orange, rather than white. i remember it was simply delicious. lynn
  9. my cousin's wife is puk fong, and she is quite adamant as to what goes with what. we bought snow pea sprouts to fry with some beef or pork and she said we couldn't do that - the sprouts were only suitable for seafood dishes. my cousins and i wouldn't have the foggiest as to the appropriate combinations - as i told her, regard me as a westerner because i was born here (sydney) and my cousins have been here for a very long time. nice to know you would have done the same as us though, with the cilantro and pork. i remember muttering to my cousins, in hokkien, that she could tell us all the secret techniques, but they would be lost on us (i talk to her in cantonese and in really bad mandarin because she doesn't understand hokkien). oh well, i made wor tip again today and used whatever i had on hand for the filling and they were fine - better than bought, and the skin was very nice and silky. i'll just tell her that her filling suggestion have been well regarded! i've sent my cousin a link to your pictorials - no need to tell you that she was suitably impressed. i hope you realise that you are a godsend to people like us. thanks again. lynn
  10. try to get hold of some malaysian kueh recipes - they always use up tons of coconut milk. the other thing i make which uses alot of coconut milk is what i call coconut pie. it is basically a sweet impossible pie with coconut milk instead of milk. that will take care of a couple of cans. you'll find that the kueh will be very popular, so you could double or triple quantities if there are other people helping you to eat. good luck. lynn
  11. fresh rice noodle are already cooked - the only thing is, if they have become a little stale, heating them does freshen them up. you should be able to tell how they are. the best is not to refrigerate them and use them immediately. failing that, freshen by either using the microwave, hot water, or if you are frying them, by frying!
  12. whisks


    thanks jayne. i found the paula wolfert recipe eventually, which sounds like what i'm looking for - crunchy, crusty and caramelly outside and custardy inside, but which is the chocoale canele recipe i am looking for? or does the addition of chocolate/cocoa significantly alter the ultimate texture of the canele? caneles have been one of those elusive things for me - most of the recipes i have tried have been more cakelike (not there was anything wrong with them), but having tried the original in france, i want nothing but something close to authentic. this is one of the very few recipes where i have been so persistent in trying to attain perfection. i want to know the secret!!!! i have looked at paula's recipe and now have the batter sitting in the fridge and will report back to let you know....the perfect chocolate canele recipe is now what i'm looking for. thanks for your help. lynn
  13. ah leung, thank you from the bottom of my heart for being so kind as to post these tutorials. i come from a family where cooking has always been avoided whenever possible. this perhaps why i have such a voracious appetite (pardon the pun) for all things to do with food. i have never known where to look nor whom to ask about techniques and the like - whenever i cook chinese, it isn't far off from what westerners do - thrown it in the pan and stir! this is one reason why i cook western food almost all the time. however, 2 nights ago, i went to my cousin's place and his wife (from china) showed us all how to make the dough for swei gau and wor tip. she also enlightened us about the appropriate combinations of meats and vegetables - we had cilantro and pork mince for the filling which according to her was a definite no no. cilantro is to be used with lamb when making dumplings. i just told her very simply not to regard me as chinese, but as a westerner! your legacy is honourable! thank you again. lynn
  14. today, a bowl of miso soup with really al dente egg noodles and slice wagyu beef... yesterday, barbequed chicken legs with this reallly delicious sauce my cousin made which had chillis, fish sauce, palm sugar and good nes knows what else. it was so good. sigh.
  15. whisks


    is there any chance that you could pass on the recipes for the regular and chocolate caneles? thanks
  16. hi, you didn't specify where on the north shore you are located, but from the sounds of the places you have tried, you might be around chatswood or thereabouts. a little gem tucked away in some little hole in the wall? golden swallow in gordon i think is pretty good. what got me in was the salt and chilli soft shell crab (chiu yim yin hok hai) and the salt and chilli eggplant (chiu yim ai gwa)(yes...i know, salt and chilli....but it was so good...). i quite liked the bitter melon and beef as well. i'm not sure if these are items on the menu or not, since i stumbled onto these dishes merely by sticky beaking at the table next to me..... rude, i know, but, hey, anything to make new discoveries. other restaurants no doubt have the same dishes, but for a hole in the wall eating place (i don't know if this place qualifies for "restaurant"), it's good and i assume reasonably authentic. there's another one in chatswood that one friend said was good, but i haven't managed to get there yet. if you like malaysian food, to's in north sydney is another little place you might like to try, if you haven't already. and, if you're prepared to make the trip up to thornleigh, istana does wonderful chicken rice (hai nan kai fun). there's also an indian restaurant there which sounds good, but i haven't gotten around to trying..... i hope these meet your criteria. (btw, i love going to lee's fortuna in crows nest cos it's so homey for me (i've been going there since i was a little girl) and they all look after me so well. it's an australian chinese restaurant, but i do think it has its merits)
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