Ce'nedra

I forgot to post the rest of my Apple, Cinnamon & Sour Cream cake

What exactly IS Calpis btw? I've drank it twice (if I remember correctly) and thought it tasted pretty nice but have no idea what's going down my throat

Thanks so much everyone for the recommendatations! I'll take photos of the dishes when I go and shall post it in my 'EATING OUT in SYDNEY Pictorials' thread I'm most likely going for lunch or dinner -don't know when yet and still looking for a dining partner argh! Also, why is it that the cuisine in Bicol is so different from the rest of the Phillipines?

OMG all the bentos are so cute! I wish I had one packed for me when I went to school! nakji What'd you have inside your gyozas?

Offtopic but how do you make Chiu Chow Chicken? Being long lost Chiu Chow, I'm interested

Is there a difference b/w the northern and southern versions of Vietnamese yogurt? I'm not familiar with Hanoi food (my parents have a strong dislike for it).

Yep yep although my parents were born in the south of Vietnam and yet all my contact with Vietnamese cuisine/culture is still heavily influenced by Chinese cuisne. For eg the seafood egg noodle soup, duck noodle soup, etc etc. Although that could also be because my parents are ethnic Chinese. Still, the food I eat even out is very much Chinese-inspired, if not of Chinese origin. I really wonder which dishes are exclusively Cambodian in origin/influenced. Btw, the Chinese had much more influence on the Vietnamese than the French did (well, compare 1000 yrs of domination compared to 100 yrs...wait, is it 100 yrs? I'm not too clear on Vietnamese history).

By "sauce", you mean Worcester, chuunou, or konkatsu sauce?? If so, that's very unlikely. But, come to think of it, people in Osaka may be capable of doing so, since they can eat tempura with these sauces. ← Well really just anything that adds an additional 'flavour' to the congee. For eg, the Chinese sometimes serve their congee with a dash of soy sauce on top. I'm sure there are other sauces too...

Hmm I never knew it was so similar. I'm very familiar with Vietnamese cuisine and I'd expect some influences vice versa considering they're neighbours but I always thought of Vietnamese as having more Chinese influence than Cambodian. The large use of fresh herbs and raw vegetables, along with local produce, is what I considered to have made it distinct from Chinese cuisine. Otherwise, the Vietnamese eat alot of food that the Chinese would also eat. I've seen a Cambodian restaurant menu before and to me, it looked like alot of the food was 'borrowed' from the Vietnamese but nothing particularly unique to the Cambodians. I hear they like alot of pungent food.

Thanks for providing me with answers! I'm wondering, do the Japanese ever eat their congee with a sauce? It's probably not common but does it exist?

Beautiful pictures. I haven't had a chance to try all that much Sichuan cuisine yet although I do love but I have eaten. So much chilli oil argh! Not sure if I can handle it...

Great photos Fat Guy. I'm not sure how authentic that is because I've never tried Cambodian cuisine but it looks a hell lot like Vietnamse from your post. Are the two cuisines really similar? Does anyone know?

Hey, I'm planning to go to a Filipino restuarant since I've never tried Filipino cuisine so can anybody recommend some dishes for a newbie? Thanks!

I wonder the exact same question as the creator of the post. I absolutely adore Korean cuisine but for some reason, it's not that popular over here too. I mean, sure, alot of other Asians eat it now that Korean pop culture is so big, but it's not really embraced by the population here in Australia as a whole. Why why why?! Maybe it's the overload of redness? It does look a bit dangerous...and my cousin isn't very fond of it...

I eat mine hoisin sauce, sate sauce, a squeeze of lemon and sesame oil.

My sister, who's living NY, told me both Vietnamese and Chinese food over there sucks a$$. On the other hand, Japanese and upmarket restaurants are of a higher quality than most other places.

Hmm Vietnamese yogurt has a different sweet-sour taste to it than Western yogurt. I love it! My mum knows how to make it -maybe I can ask her...

Holy moly! How did you make this?! Bitter melon soup (eaten with rice)

I used plum sauce Easy and convenient. Tepee: You sure know how to make food that is a feast to the eyes You even manage to make simple meals so gorgeous! And I bet they're lipsmacking delicious too Dejah: Boy do those look good! As for the bitter melon, I've only recently (well, in the last couple yrs) developed a liking for it. As a child, I would always stay away from it but there's just something about bitter melon and its likes that grows with you... Here's how we do ours:

If that was the case, then I prefer 'Chinese-Australian' cuisine because the local ingredients here are much more fresh and likely to be free of overloaded chemicals and whatnot compared to China. Also, because of all the health freak-ness in this country, the amount of fats and oils are much more suited to my palate. So long as the cooking techniques are the same, I prefer the so called 'Westernised' version of my Chinese food. However, if you're talking about the Western-FLAVOURED Chinese cuisine (which is the point of the original post) then hell yeah, I prefer authentic Chinese.

Chilli Plum Beef Stir-fry

Np I used chicken. I love baby corns and thought it'd add a nice contrast to the CKT. Yep yep, in my home, none of us are exactly traditionalists in terms of cooking, culture, lifestyle, religion or ANYTHING really lol. As long as it tastes good, we're more than happy to use it And if there's something we dislike, we're also more than happy to disregard it. Although admittedly, there ARE a few rules for certain cuisines that I strongly stick to, in particular Chinese and Vietnamese cuisine. I can also get a bit defensive However, when it comes to the amount of fats and oil that are 'traditional' for many recipes, my family gives those the finger Chilli Plum Beef Stir-fry

I'm afraid I can't contribute anything to this conversation about baos (it's way out of range ). Char kway teow

Shelby: Wow look at all your fresh produce! Looks both delicious and heart-warming I particularly love your pizza and apple pie -comfort food at its best! What's your secret recipe? Char kway teow

For my cousin's (late) birthday, she invited me and her other girlfriends (thoughh I must take the credit for suggesting the place hehe) to a girlie day out for High Tea at the the Tea Centre (in the Glasshouse). If you read the blog The Journal of a Girl who Loves to Cook, you will know that the blogger Su Yin held this delightful High Tea Not only was it delicious and worth alot of effort and time to prepare, it was also a real bargain! Only $35 per set for 2! You just don't get that for high tea (split that in two and that's $17.50 per perseron)! Anyway, if you're interested in attending an exclusive High Tea (booking is essential) by Su Yin (she is returning to Malaysia soon noooo! ), keep a look out on her blog as she might be holding another one due to high request. Do it now before it's too late arghhh! Anyway, we all had a great time and Su Yin was very sweet too Address: Tea House @ The Glasshouse 146 Pitt Street, Sydney