Ce'nedra

I don't think it's a good idea to eat raw chicken anything...is it?

Must hurt for the guys huh?

On the Amalfi, they make a kind of 'fish sauce' as well by salting anchovies and then reserving the liquid which is leftover... ← Thanks for that piece of info That salt book by Mark Kurlansky sounds really interesting. I wonder if it's available in Australia? Probably expensive too huh? What else does the book say about fish sauce (if you rememeber that is)?

Yep that's how my mum often cooks our vegies for dinner As for the peanuts, that sounds so yummy but since it's fried, it would defeat the purpose of me trying to have a 'healthy' congee dinner so unfortunatley, I'd probably have to forgo that

LOL I see My friend lives really closeby to the Powerhouse Museum so maybe I can stop by next time I visit her Tonight I ate at Ichiban Boshi with my friend and had one of my favourite ramen there -tantanmen! It's actually a spin off the Chinese dan dan mian and not really considered a 'ramen' but that doesn't concern me as its sooo good. You must try it if you haven't already done so! EDIT: I forgot to add that the bowl is HUGE! So filling I think my belly is about to pop soon Address: The Galeries Victoria Level 2, 500 George St P: (02) 9262 7677

little ms foodie: Your caprese is gorgeous! Love the tomatoes. Prawncrackers: Your back hock with vegies is the type of meal I haven't had in ages and would love to have soon. Looks delish -I love the contrast of colours Could I have the recipe please (I probably have been asking this question so many times already but I really can't help it because all the meals looks so good!)? Oh wait, please only offer it to me if it's simple -I can't work with complicated recipes hehe. Today, I ate out with my friend for tantanmen (a Japanese ramen spin off the original Chinese dan dan mian) and I'm sooo full it's not even funny. Afterwards, I went for Mexican churros with a dark chocolate dip and ended it with a big glass of mocha chocolate smoothie mmm... I didn't cook this of course but I just wanted to share because it was truly delicious The photo is slightly dodgy because I took it with my phone.

I have no idea why there were so many to be honest. I think we just had no idea what would be an appropriate amount to make haha! There's only four people in our family after all The flavour wasn't toooo bad I suppose...tasted kinda like a green tea smoothie (but with the wrong texture) lol! Well, actually, now that I think about it properly, it does taste fairly nice...just not AT all what we were expecting. Oh and yes it was done awhile ago -early this year. It wasn't a happy day I'm afraid -though it does make a funny story now Wow you are so creative David! I would NEVER have thought of that...once I see a ruined meal, I just weep and mope. I have tried saving a Mexican dinner before (turned out ok) but with desserts, I have no idea where to begin! Well thank you for your inspiration. That really is a good idea -I'll keep that thought in mind Mmm sweet and simple! I like it Thanks, I can impress my mum next time I make dessert now hehe Ooo...sounds like a good idea How do I do that though? Add some cream and leave in freezer?

Welcome Ce'nedra! Yeah I am a new poster but a VERY long Lurker...Hmmm the weight of the ddeok... I knew I should have weighed some but I don't have any in the house right now. I am thinking the weight of the rice cake is around 400 grams. I will try to get to the store tomorrow and buy a package and make the recipe, but I can't promise anything I am still in the throws of trying to get my house in order. Not to mention Volks fest is going to start next weekend. Is your name from the David Eddings book? ← I've been 'lurking' around this forum for quite awhile too ha! That's fine with me -I can always wait. No rush here Oh yes! Ce'nedra from The Belgariad. Wow you read it too?! I love David Eddings -my absolute favourite author Great characters

Thank you! Hahha! And umm...let's just hope your friend never finds this post (It really doesn't look bad at all though lol)

LOL! You're right -it DOES look like pea soup somewhat hahhaa..eww..

prasantrin: thanks alot for your time and effort You are entirely right! Spot on! That is exactly what she meant -wow, what would I have done without you?! Surely never ever open the book again And yes, that's a hell lot of stock Which is why I initially assumed that there could be NO way she actually meant 6 litires by that '1 quantity' haha! Aww you are lucky...I can't wait for summer here! Winter is supposed to be well and over but it's been FREEZING for the last few days Maybe you can take advantage of making some gooood bbqs -boy, do I love bbqs

Not quite dinner but this definately was regrettable! I'll quote it since I just posted it in the other thread.

Oh and just so everyone can have a good laugh at me -check out my failed green tea creme brulees Silly me and my sister made these in muffin paper cups for some diddlydoo-dumb reason...and you know how you're supposed to half-fill the baking dish or whatever with water? Well my sister thought you had to add water to the actual CREME BRULEE!! Sad to say, our creme brulees weren't quite creme brulee considering they never seemed to solidify Oh and we don't even have a flaming torch to make the crisp sugary topping NOR does our grill work! 'Tis was a gloomy day

Can anyone recommend me a recipe for pickled radish that's just the right amount of saltiness without feeling too heavily pickled (if that makes sense)? I'd love for one to still have this freshness to it

I really love Asian sweet potato chips...*drool*

Argghh! I'm so envious at all of you people! Do you know what I have for 'dessert' every night after dinner? FRUITS! Only! It's rare for us to have an after-dinner treat -so sad so sad... And OMG! dystopiandreamgirl...I am just lost for words at your shell cake... Dianabanana: Your's makes me feel so homey and warm inside...it's the comfort kind of dessert that grandma makes! That's my mum's favourite sort of cake (ish). Can I have the recipe for it please? It looks just delish! And David Ross: that is THE ultimate winter dessert Mmm...desserts...fats...cream...mmm...

milgwimper:: You are so cute ahaha! Thanks alot for the recipe -I really enjoy the Korean love of mixing sesame with soy sauce, sugar and so on. It's such a perfect combination How much is "6 cups Rice Cake ovalettes" though? lol! My mind doesn't work in terms of cups unless it's liquid hahaha! Stupid me... Oh and you're a newbie like me too! Hi -welcome!

sandra: Yep Wildfire definately had a Brazilian influence with the whole chargrilled meats on sharp ends going on. I thought it was nice but not the best. A bit pricey if you're talking about pure enjoyment of the food (I've tasted better). But it's not all that expensive if you're thinking about it in terms of quantity I suppose...it was basically never-ending supplies of meat! Shalmanese: Yes it's a real shame with Kopitiam. I never knew the Powerhouse Museum had a cafe/restaurant?! Does it have a name or is it just referred to as 'Powerhouse Museum'?

Yes! I read that the ancient Romans used some form of fish sauce that is very similar to the Asian kind back in the days. That's really interesting now that I think about it because I can't imagine say, Italian cuisine with that kind of flavouring. It'd be very peculiar! And yeah the Chinese in general go EVERYWHERE around the world. They're very good with business lol!

Dejah: Thank you! I think I'm settled on the gai lan thanks to you Well I could have pickled radish (the salty kind) on other days as well. I will go with your Cantonese influence since the congee we make at home is of the Cantonese kind anyway There's no better congee than the century egg/pork (or chicken) kind in my personal opinion. It's sooo tasty and creamy and velvety smoooth! I'm thinking of flavouring mine with oyster sauce next time though so I wonder if the gai lan with oyster sauce stir fry is a bit of an overload...ehh, what the hell lol. Mmm...Chinese cruellers...sooo good with congee.... What kind of peanuts to people normally eat with congee?

Thanks for your help Although for the red braising stock, the recipe makes 6 litres! That sounds a bit much for one meal...I'm really confused now

Ok I haven't had any response when I posted this question in the Australian thread yet and I'm pretty desperate so I'll repeat it here lol.

liuzhou: Interesting pack you've got there lol! A classic bag ahhaha! Dejah: I like fresh vegies too but I just wonder if the taste goes well with my century egg congee hmm... If I was to make pickled vegies, do you think the sour or salty kind is a better choice for congee? What is commonly eaten with it anyway? I'm just so used to eating congee by itself but if I have it for dinner, it's a totally different case. I need to feel 'complete' otherwise I won't be satisfied! Yeah I'm weird...

Kopitiam Cafe Cuisine: Malaysian The food here is good and the prices fairly cheap. Variety hmm...not much. The service, however, is atrocious! Sure we came in pretty late but rather than telling us that they were closing soon, they decided to turn the lights off while we were still pigging out! And to top it off, after we payed, they would take our money with no reply and no smile (actually, they looked pretty grumpy). As you have came to realise, we found the service to be very rude, which is pretty sad considering the food isn't bad at all. With that said, I don't think I'll be returning. There are other good Malaysians around in Sydney. I do like that this place had a very homey, authentic ambience though. Malacca chendol (dessert drink) -nice and coconut-y Roti canai (flat bread with curry sauce) -I really liked this. The bread was also crispy and buttery mmm... Char kuay teow - a bit oily for my liking. I've had better. Nasi lamek -my first time trying it. I liked it -in fact, they used the same sauce as the one in roti canai curry sauce above. Hakka-style pork -rich and delicious! The flavours remind me of my mother's cooking which is always a good thing I loved the crunchiness of the wood ear mushrooms. Address: 594 Harris St Ultimo NSW 2007 P: (02) 9282 9883

Feel free to contribute Wildfire Restaurant Cuisine: Seafood/Mediterranean/American Mixed platter Various dips that went with the platter Herb potatoes Cute miniature tongs! Chargrilled prawns Chargrilled chicken & sausages My plate Beef Ahh...the view from Wildfire -the Sydney Harbour Bridge Address: Overseas Passenger Terminal West Circular Quay The Rocks NSW 2000 P: (02) 8273 1222 Fax: (02) 8273 1223