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September 25th, 2013 by saltysweetlover
I’ve been to Patisserie Jin several of times, yet only have written about it now….
Having a crave for some dessert I took a drive down to Unley (not a close distant, but I don’t mind hihi..) to buy some cakes (unfortunately just to have it takeaway)… There were not much of a choice left in the display cabinet, but I still managed to get some.. of which I think is appealing (by name or by look)..
Chocolate & toasted hazelnut – dark chocolate mousse and chocolate sponge… I can’t really taste hazelnut flavor much from this cake…I expected to have some sort of hazelnut crunch due to the name… but it wasn’t there…
Blood orange – orange mousse dome with a little bit of orange junks in the middle…..taste nice..(that’s all I can say about this cake)
Peanut, white chocolate and orange – chocolate sponge with a layer of buttery peanut and white chocolate orange mousse… I could not really taste of orange and the white chocolate mousse is a little dense..
Cookie and cream – layer of chocolate cookie, cookie and cream mousse and chocolate mousse sandwich a layer of chocolate sponge. This cake is not as sweet as I thought it would be as there is slight saltiness cut through the sweetness of the mousse… I like it!
Apple and Lemon – layer of vanilla sponge top with lemon mousse and pieces of apple (not much)… the taste of lemon exploded in your mouth after the first bite… ‘it quite sour’….but I love the sourness from this mousse as it tickle your taste bud for another bite…
Melon macaron – I could not resist as I walked pass the macaron section (not a big section). It was a cute ‘smiley face’ melon flavor macaron, sitting there screaming out for my name to bring it home. I’ve been into macaron lately, buying one wherever I goes; maybe because I failed so many time to make them..=(. Taking the first bite… the melon flavor roamed around my mouth…. yum for the flavor… but then there wasn’t a crunch that I expected… it was quite soft….a little, and I mean just a little disappointed… but.. hands up for the flavor.
Toasted almond cookie – packed in a cute little cup were the crunchy, buttery, nutty almond cookie….yum!!
The following were my previous visit to Patisserie jin… luckily it was for dine in…
Jin’s Pot – Strawberry-misu; layers of sponge with strawberry compote and mascarpone cheese in a pot decorated with biscuit flower…. I love the balance flavor of this dish… not too sour, not too sweet… just right… I just have to come back for more….
Vanilla Soufflé – perfectly cooked light and fluffy soufflé served with cold and creamy vanilla bean ice-cream and berry compote… simple!… and sometimes simple is the best!
Churros – crunchy churros with chocolate sauce and fruit salad….
September 15th, 2013 by saltysweetlover
This was my second time coming back to Steven ter Horst Chocolatier for my dessert treat… even after a full stomach on all-you-can-eat Korean BBQ, I still could not resist the idea of buying some desserts from this place.
Never really like to try much citrusy dessert…. but decided to this time because ‘Lemon Lust’ just look amazing with the glossy lemony yellow dome petite. Not only it look amazing, it tasted amazing too - light and fluffy lemon mousse, centered with chocolate praline cream, cocoa sponge base, lemon glazed and toasted almond. The combination of taste was just like…YUM!!!… Even if you don’t like sour dessert (which this was not that sour at all, I’ve tried sour one!)… you should give this a try…
Mascarpone dream – creamy mascarpone mousse, centered with caramel hazelnut cream on a hazelnut dacquoise biscuit base, finished with glossy caramel glazed and decorated nicely with gold painted hazelnut. I had this dessert about 3 years ago, the presentation was slightly different, but the texture and flavor of this petit cake were pretty much the same (except to my memory, the caramel taste were stronger back then (the second picture).
Salted Caramel Tart – Crumbly short pastry filled with rich salted caramel and chocolate ganache…. It was a rich dessert… sweet…but not too sweet as the salt flakes cut through the sweetness of caramel and chocolate…
Hazelnut Heaven – After the first spoon, I knew that I can’t stop eating this…. It dissolved in your mouth. The smoothness of the silky hazelnut praline mousse and vanilla bavarios with a little chewiness of the sultana and the hazelnut biscuit base that has a nice popping crunch to it (I realized later that it was rice bubble) compliments each other really well…… This is really heaven!
The Fraux – creamy and fluffy vanilla mousse with almond daquoise biscuit base coated with milk chocolate and almond… just like my favourite ice cream Magnum Almond… simple but delightful.
Nuts about Chocolate – it’s all about nuts and chocolate for those who addicted to these two ingredients would need to try this out. Crunchy toasted chocolate almond with hazelnut dacquoise, silky-smooth chocolate cremeaux and creamy chocolate chantilly cream… this is one of those ‘melt-in-your-mouth’ with a ‘WOW’ dessert….
Loved it, liked it, enjoyed it…. I’ll be back again next time.. hoping to try out other desserts.. and of course their chocolate…..See you again =) !!!
September 7th, 2013 by saltysweetlover
After a long half a day walk around Victor Harbor, we were finally hungry and decided to have lunch at Norfolk Café.
It’s very strange that every time we go for western cuisine, I always get tempted to have steak; so again my meal was a 300gr rump cooked to medium well served with chips, salad and mushroom sauce. My steak was a bit over cooked therefore it was a little bit tough and strong burnt taste. I have quite a generous amount of mushroom gravy on my steak, but it’s a pity that it did not have the mushroom flavor that I fancied about. My chips were crunchiest out of the three meals that we’ve ordered, but I was taken back by the lamb-ee aftertaste from the chips.
My partner went for a chicken schnitzel. Crunchy crumb on the outside and juicy, tender chicken is what we’re looking for when a schnitzel came to the table…. But his schnitzel is on the verge of overcooked as the chicken was a bit dry, and his chips were undercooked… no color and no crunch at all.
Salt and Pepper Calamari used to be my favourite, therefore I have an expectation of this dish. The calamari are to be tender, and the crumbs are to be crispy with appropriate amount of salt and pepper seasoning. However, what came to the table was perfectly cooked calamari, but it was not crispy and lack seasoning and it was not hot, just warm.
We were definitely full after the meal… but were we satisfy?…. hmm… not really!
Hotel Victor -Norforlk Cafe
Corner Albert Place & Esplanade
Victor Harbor, 5211, Australia
September 2nd, 2013 by saltysweetlover
I’ve known of this restaurant for a while now, yet never have the chance to try it out even though I really wanted to. So, this time we have to try it out no matter what. After having a browse at their website, we’ve decided to go here for a Wednesday’s lunch with my family as they have the ‘Wednesday’s Ribs’ special, buy a ‘full rack ($42)’ and pay at the price of ‘half a rack ($28)’. This restaurant is known for their Ribs; therefore Wednesday is the best day to go.
We already know what we came here for, so we were very quick at choosing our dishes.
Garlic bread for entrée. I loved their garlic bread, and my partner agreed to this too…. It was buttery, herby but not over sickening as there was a slight sour taste to it to cut down on the fattening taste (and I think it was made with sourdough bread).
‘Buffalo wings’ another specialty of this restaurant. Chicken wings marinated in two ways, ‘Buffalo Spice’ & ‘BBQ Plum’ served with garlic aioli. We tried the combination of the two. I preferred the BBQ plum wings, as I found it more flavorsome, sweet and sour with a bit of tang from the BBQ sauce. While their Buffalo Spice has a sour and spicy taste…. It was nice when you dipped it into the garlic aioli.
Before consuming the hand-licking ribs, we were giving bibs to wear on our neck to prevent from the dripping sauce and also a disposable wet towel/tissue to wipe our hands.
On other days you would be able to try both flavors of ribs if you order the combination for the price of a full rack, but because it a special ribs day, there for we have to order a rack of each, Pork and Beef. The ribs were slow-cooked in BBQ sauce then finished off on the grill and served with crunchy chips.
It’s probably just me but I find the ribs are a bit tough.. I would love for it to be a bit softer… so that it would be easier to eat it off the bone… (even though I did manage to eat the meat off the bone.. but with a bit more effort). Beef ribs has more meat portion than pork ribs, so that when I first bite into the rib, I get flavor from the coated sauce, but when you I took a second bite (not as much sauce).. it’s seemed to be a bit lack of flavor and the beef taste was strong….
I always like to have a fresh salad with the meat; therefore I ordered a garden salad, but would love for it to have some dressing though…
For what we’ve ordered, it was too much for just three of us to eat… and we have to pack the rest home…..
It was an enjoyable lunch with great service and we were satisfied with what we came for….
August 30th, 2013 by saltysweetlover
Every time I am in Magill area, I could not resist myself from coming here, a small dessert café recently operated, located on Magill Road, Stephney. I happened to know of this via purchasing a voucher from scoopon and from then… I fell in love with this café.
They offer dessert but also quick bite savories for breakfast and lunch such as foccacia, croissant etc…
Chocolate Truffle Cake – The combine of layers of soft and moist chocolate sponge, smooth and fluffy dark chocolate mousse, enriched with dark chocolate ganache and a chocolate macaron has created a deliciously melt in your mouth piece of cake. It is a sweet and rich dessert, but the bitterness of dark chocolate makes the cake not too sweet to eat. For I am, who love chocolate, this cake is could not be missed and accompanying with a hot tea/coffee… I am delighted!
Earl Grey and Orange Blossom Panna cotta – Smooth, creamy and fragrance layers of earl grey and orange blossom infused panna cotta. Even though it is a bit sweeter than what I normally like, I still love it and would order one every time. (Just drink a little bit more tea in between bites).
Coffee and Caramel Mousse cake – layered of coffee and caramel mousse wrap with chocolate/coffee sponge cake (sorry I can’t remember clearly whether it is coffee or chocolate cake) and finished with Italian meringue. I like the taste of the coffee and caramel mousse, but I do find it a bit too sweet… (maybe it’s just me)
Green tea Cheesecake – Not overly sweet or sour cheesecake with strong flavor of green tea accompanied by sweet and buttery red bean and chocolate ganache sandwiched between two layer of chocolate sponge cake decorated with whipped cream and strawberry. Green tea and red bean are known to compliments each other well and this cheesecake just proved that.
Tasting platter – a taste of six miniature dessert; Waffle with Belgium chocolate sauce and toasted flake amond, cream brulee with toffee crisp, earl grey panna cotta, salted caramel and pistachio ice-cream, lemon meringue tart ( or strawberry tart), chocolate truffle cake (or chocolate brownie). This platter provides great combination of flavors and textures. For people who are indecisive of what they would like to have, this would be a great choice (you get all in one dish).
Nothing would be better when you get delicious food, great atmosphere and excellent service. There is only one waitress in the front house, yet she pretty much does everything by herself (I am sure there are other people in the kitchen though), from taking orders, making coffee, serving food to customer; it must be tiring, but she never fails to put on a smile. She gives you a pleasant and welcoming feeling… which is what you want when you’re eating out, you expect great service and she give you that.
125 Magill Rd Stepney
Stepney, SA 5069
(08) 7225 9998
August 25th, 2013 by saltysweetlover
It’s been a long time since I’ve written any blog; I guessed it due to the busy life. Now that things are settled… here I am continue with my food blogging journey….
My partner and I took a drive to the East side of Adelaide and search for a lunch location. We drove to Magill Rd, Norwood and my partner suggested Alma Tavern as it was known as the pub of the area. There are two eating area in this hotel; the Restaurant for people who want to experience fine dining with quality service, and the Bar are for people wanting a casual atmosphere, and we decided to choose the Bar.
Browsing through the menu I already know what I’ll have but my partner was a bit indecisive. I chose my meal from the special menu: 300gr Sirloin Steak cooked to medium well (I can’t eat raw meat) topped with char-grilled chilli, lemon and pepper squid and served with beer battered chips and salad. My partner on the other hand chose Alma’s Burger served with beer battered chips, pickled gherkin, chutney and aioli.
The bar was full of customers, and probably that was why we waited quite a while for our meal to arrive. The food looked quite appetizing and we were quite hungry so we dug into it right away.
I was happy with how my steak cooked, but on the other hand I was disappointed that my food was not as hot as I wanted it to be. To be prompt, the steak was just slightly warm, while the squid were just cold and the only hot element on my dish was the crunchy chips…. and this dish does not come with any gravy, therefore we have to ordered a separate jug of mushroom gravy at an extra cost. I think the consistency of the mushroom sauce was right but unfortunately it was lack of seasoning… it was a bit bland.
However, my partner was satisfied with his burger… it was what a gourmet burger should be…. Thin burger bread with thick, juicy and flavorsome beef patty top with fried egg, crispy bacon, tomato, lettuce and onion, accompanied with pickled gherkin, chutney and aioli. And lucky for him, his burger was hot!
We left the tavern with a full stomach. While my partner was happy with his beer and burger, I on the other hand think that it was quite standard and did not have ‘wow’ i was looking for…..
July 25th, 2012 by saltysweetlover
It was my birthday! I am a year older. ‘Cherish it more’ I told myself.
I got my birthday celebrated a few times this year. Wow!
‘Aren’t you lucky to have your birthday celebrated more than once?’ My partner asked me.
Yeah…I think I am lucky!
On my birthday, my partner and I went to Vietnam restaurant in Pennington to have dinner. This restaurant has operated for 28 years and their reputation is high. They are normally very busy so I think booking is a must. They offer both Vietnamese and Chinese dishes that everyone loves.
A must have dish in this restaurant is the BBQ Quail, one of the Vietnam Restaurant’s signature dishes. Quail marinated in lemongrass and chilli and char grilled to perfection served with salt & pepper lemon dressing. It was sweet, salty, spicy (I don’t really like spicy food, but I don’t mind having this dish) and the aroma of char grilled makes it all perfect.
Another signature dish of this restaurant is Sugar Cane Skewered Minced King Prawn. Hot skewered minced prawn balls top with a little bit of spring onion oil then serve with fresh lettuce, mints, rice vermicelli, pickled cabbage and rice paper for you to roll your own cold rolls and dip into a home-made sauce. This dish is full of flavor and it is a healthy option for people who are health conscious (I really enjoyed this dish as I feel less guilty from eating it =-) …).
According to my partner’s culture (Chinese), we must eat long life noodle on our birthday; therefore we must have a noodle dish. We ordered a Combination Chow Mein, soft thin egg noodle stir fry in meat/seafood and vegetables. I thought the noodle would be stir fry together with meat and vegetable, but it wasn’t the case this time, it was oil tossed and topped with combination stir fries. Give in to the flavorsome stir fries, but the noodle was a bit dry and not enough flavor.
My partner’s all time favorite is sweet and sour pork, but I prefer Peking sauce, so we went for Crispy ribs in Peking sauce this time (My way again! Am I mean? Nah…It was my birthday after all). Thinly batter coated tender pork ribs tossed with onion and carrot in sweet Peking sauce created a classic but sensational dish.
There are many more dishes that I would like to try but we were too full… So we will return next time to try out the other dishes (along with my favorite one).
My birthday dinner with my cousins was two days after my actual birthday’s date. This was the first time we dine at the North Restaurant, the Adelaide Casino’s signature restaurant located on Station Road in North Adelaide. This is a fine dining restaurant, so expectation of services and food are high.
We were lead into the inner table (near the counter) that was pre-booked by me, and I am glad that I did because they were quite packed. Menus were given and we quickly browsed through to decide on what we’re having. I viewed the menu of this restaurant online already so I pretty much had in mind of what to order.
For appetizer we had 2 serves (6 slices) of sourdough garlic bread. It was enriched with butter, garlic and herbs, whereas the sourdough would cut through the fattiness taste, and the char marks makes it more appetizing.
North-style Kilpatrick Oysters. Baked oysters with red onion, bacon and Worcestershire sauce enticing you to dig in straight away. To be honest, I found it a bit too salty for my liking.
Love to see a quail dish on the menu, so without a question we’ve ordered the ‘Five-spiced Quail’ entrée. Perfectly cooked five-spiced marinated quail on almond puree, served with dried fruits sherry vinegar relish and candied prosciutto (I love the sweet crunchy prosciutto…it’s a different texture).
How can anyone miss out the crackling pork when it’s on offer? Another entrée; deliciously looking crispy skinned pork belly and seared Japanese scallops topped with fresh julienne carrot, onion and sweet granny smith apple on smooth cauliflower puree and sweet gingered black bean paste. The pork belly was so tender that it melts in your mouth; while the skin gives you a great crackling when bite into.
I really like when restaurant offers tasting platter; it give you the chance to try out the different dishes that you would like to try but cannot finish if it were to order as individuals. So the Entrée tasting trio was delivered to our table; Crispy-skinned pork belly (tasting version of previous mentioned pork entrée), Seared Moreton Bay bug tails with asparagus yuzu cream and squid ink soil, and crispy Sumac-Sichuan pepper calamari served with chorizo-tomato fondue. The plate was cleaned within a few minutes (as it was shared between the 5 of us).
Seems like to have a lot… but that were just entrées…. Here come the mains,
Roasted duck breast glazed with maple syrup-Dijon and confit duck leg croquettes served with sautéed Swiss chard and beetroot fondant. The texture of the elements on the dish complements each other very well. While the duck breast was tender and juicy, the croquettes were crispy, the Swiss chards were chewy and the crunch from the beetroot and its dehydrated flakes create a beautiful dish.
Oven-roasted chicken breast stuffed with semi-dried tomato pesto was ready to be demolished after the beautiful duck dish. Succulent stuffed chicken breast served with mustard seed smoked bacon coarsely mash potato, steamed broccolini, crispy chicken shank and southwest sauce.
We all love meat and seafood so ‘Surf and Turf plate for two’ could not be a miss. Eye fillet medallion cooked to medium, lamb cutlet, bbq marinated chicken, rock lobster tail, and fish fillet, crispy calamari and oyster Kilpatrick were presented deliciously on the plate with the addition of lyonnaise potato, broccolini, garden salad accompanied by chorizo-tomato fondue and North’s tartare sauce for dipping.
The plate looked very appetizing and it all taste good. The only let down for me was under seasoned lamb cutlet (I am very sensitive with strong lamb taste) which makes the lamb taste very lamb-ee. I also think that this particular dish needs type of liquid (sauce/gravy) to enhance more flavors, also make it easier to push everything down because there were a lot of meats.
Overall, it was a pleasant dinner. We all enjoyed it very much.
We couldn’t just leave without taking a tour around the casino (right next to the restaurtant) and try our luck (and it seemed like we weren’t lucky enough because we lost $1 to the pokie machine).
Our days would never complete without desserts, so we headed to Milkaholic, recently operated dessert shop located on Edward Street in Norwood. There was not much lighting in this shop (not very good for photos), but they do have a manual generated flash light for people to read their menu. Their desserts are mostly Asian inspired.
As I mentioned before, I love when restaurant/shops have tasting plates on offer, because that means you can try various flavors in one order.
I could not go passed ‘Moshing Plate 2’ that consists of durian panacotta , coconut ice cream, black sticky rice with coconut cream, and pandan sago with sticky palm sugar syrup. Compliment to the durian panacotta that has full of flavor and the heavenly creamy coconut ice-cream, I was on the other hand quite disappointed with the other two elements of the dish. The black sticky rice does not give me the ‘wow’ tasting I was looking for, it has an artificial sweetness after taste that I am not fond with. Pandan sago on the other hand was flavorless, even though the palm sugar syrup was extra sweet.
Mochi Galore, glutinous rice ball with three different fillings, black sesame, coconut and pumpkin, served with hot sweet ginger syrup. Sweet! It was all that I could taste from this dish, even though you can still taste the flavor from the fillings, but the sweetness has overpowered everything…
We also ordered a few drinks:
The Bango, a fruit smoothie with mango, apple juice banana and frozen yoghurt.
Peanut butter, toffee, milk and ice cream frappe.
Iced burnt caramel with a scoop of ice cream.
Our night ends here! Were we satisfied with our desserts? Hmm…….I also question that!
73 Addison Rd, Pennington SA 5013
(08) 8447 3395
North Terrace Adelaide SA 5000
(08) 8218 4273
61a Edward St, Norwood SA 5067
(08) 8431 9922
July 18th, 2012 by saltysweetlover
My cousins and I head out to Mekong Thai Restaurant on Hindley Street. It’s been a while since we’ve been to this restaurant (I think it was in 2008). It was quite crowded for a Tuesday night, as most of the tables were seated.
My memory of this restaurant is that this was the first place I tried the Roti bread and black sticky rice pudding (and I actually fall in love with it.) Their Mee-goreng was also nice even it was a vegetarian dish back in 2008. Therefore, we decided to come back here to try out other dishes as well as having our favorites.
Let’s share our experience this time round.
We were seated at the table located near the open entrance of the restaurant. It wasn’t too cold because there was a heater above our table. We were given the menu, and I quickly scanned through to see their dessert list… and there was none. I was a bit skeptical because I remembered I tried the black sticky rice pudding here. My cousin then told me they had their dessert menu on a whiteboard hanging on the wall (I let out a sigh of relief as I was really looking forward for the dessert).
The first dish came to our table was Satay Kangaroo (initially we ordered beef, but we’ve never tried satay kangaroo before so we decided to give it a try). Kangaroo taste a bit like beef but it’s a bit chewier and the flavor is stronger. The satay sauce taste nutty, satay-ee, a bit salty and a little bit overly sweet. The dish was spotless (kidding) because we actually like it (my cousin finished it off *wink*).
Yum… is the second dish that was delivered to our table. It’s a Thai’s fresh salad with steamed squid (you have the choice of squid, chicken or beef) dressed with tamarind and Thai chilli sauce. This is a cold salad dish..
How can I describe this dish?… It was salty, sour and predominantly HOT!HOT!HOT!…It was so spicy (to the point that I couldn’t handle, I’ve got tingling in my ears *ugh*)…and that was it…my chopsticks were down.
Sambal Lautan… A Malaysian’s stir fry combination seafood and vegetable in chili and tamarind sauce. Does this look kind of similar to the previous dish? Yes it does! The only differences were the raw salad and cooked vegetables, as well as there were more seafood types in this dish (mussels, squid and prawns) and it’s a main dish so it was ‘hot’! Hot in two ways…. Temperature wise and flavor wise *huhu* Again… it’s too hot for me… (I was about to cry and my cousin? Probably the same)
Here came our saver! The old classic Mee-goreng! Seems like I have not taste such a good Mee-goreng before… it was delicious! (especially after those ‘hot’ dishes’, and not that those dishes weren’t nice, it was just not to my liking). Stir fry thick egg noodles with chicken, egg and vegetable in soy, kechap and oyster sauce. What more can you ask from a Mee-goreng dish? Nothing much, it was full of balance flavors and the noodle cooked just right. Best of all, it makes me feel like I can enjoy the rest of my meal again.
This Roti bread arrived the same time as our Mee-goreng. It’s just the classic Roti; buttery, flaky and crunchy.. No complain at all.
We’ve ordered another dish, but the kitchen forgot about it so we cancelled it and went for our desired dessert ‘Black sticky rice pudding’.
The pudding was sweet with the crunch of the black sticky rice serve with smooth and creamy coconut milk. It was just perfect…not overly sweet and not too creamy… and we were in heaven =)…..
Overall, it was an ‘ok’ dinner. There are up and down… and we got what we came here for.
So are we going to come back here again? Sure we will (just not to order ‘hot’ dishes again’).
Mekong Thai Restaurant
68 Hindley Street Adelaide SA 5000
Did we ended our night there?
Of course not!.
We headed to The Original Pancake Kitchen for more dessert treat (we only had one dessert at the restaurant…And we all love desserts). The shop located in the side street off Hindley St (and just about 3 min walk from Mekong Thai restaurant). They open 24 hr/day, so head there if you are hungry in the middle of the night.
You can come here for a proper meal too as they offers both savories and dessert pancake dishes. Minimum order is one item per person.
We had our dinner…. now is our dessert time!
A dish that we always order when we come to the Pancake Kitchen is Russian Blintz. Hot French crepes filled with Philadelphia cream cheese top with warm blue berry sauce and ice-cream. What can you ask for from a dessert? Rich cream cheese, warm thin crepes and cold ice-cream give you the kick for your taste bud. I do think that the serve is a bit big (great for the price) and it is quite rich.
How can we come to The Original Pancake Kitchen and not order an original pancake? So we went for the classic Short Stack (2 pancakes) serve with cream and ice-cream (extra cost).
We ordered two drinks; an iced mocha and a mango smoothie. I was quite disappointed with their mango smoothie. I expected to be mango-ee… but all I could taste from it were banana and vanilla.
The night ended and we returned home with a full stomach….
The Original Pancake Kitchen
13 Gilbert Place Adelaide SA 5000
July 15th, 2012 by saltysweetlover
This is one of the best dishes from the Korean’s cuisine. Bibimbap means mixed rice in Korean where ‘bibim is mix’ and ‘bap is rice’.
I love it. I would order it every time I go to a Korean restaurant.
This is a very simple and healthy dish, it just consist of steam rice mixed with a variety of vegetables serving in a stone bowl (clay bowl/pot) with seasoned Korean chilli sauce.
Even though its simple, it would take a bit of time get everything together, because there are quite a few elements and each one needs to be cooks individually.
I cooked this dish with the ingredients available in my pantry at the time; therefore you can add pretty much anything you like to eat, from vegetables to meats.
Let’s start cooking.
- 2 cups bean sprouts
- 1 onion
- 1 medium carrot
- 1 Egg
- 2 bowls of cooked rice ( hot)
- 2 shitake mushroom (if you use dried one then you have to soaked in hot water for a few hours then drain)
- ½ cup thinly sliced beef/pork fillet
- ½ tsp soy sauce
- ½ tsp sugar
- ½ tsp cooking wine
- ½ tsp sesame oil
- 1 garlic clove (minced)
- pinch of salt
- 3 tbsp Korean red pepper paste
- ¼ tsp soy sauce
- 1 tsp apple/rice vinegar
- 1 tsp sugar
- ¾ tsp sesame seeds
- 1 tsp sesame oils
- ½ tsp minced garlic
- In a bowl mix all the ingredients together and marinate the thinly sliced beef/pork fillet. Set aside for it to absorb the flavor.
- To make the sauce, just mix all of the ingredients together (taste and adjust to your liking)
- To prepare the vegetables:
- In a bowl, add bean sprout and cover with hot boiling water (from the kettle) for about 4-5 minutes (or until you see it become translucent) then drain. Sprinkle with a bit of salt, ½ tsp of sesame oil and mix well.
- Julienne the carrot and slice the shitake mushroom and onion.
- Pan fried each vegetable separately with a little bit of olive oil and flavor lightly with salt & pepper (do not overcook the carrot and onions as it would become mushy when you mix it in the rice).
- Pan fried the marinated meat until cooked.
- Fry one egg, sunny side up (the yolk should not be cooked).
- In a stone/clay bowl, placed 2 cup of hot cooked rice, all the cooked vegetable and meat on top and round the rice and lastly will be the sunny side up egg in the middle.
- Place the stone/clay bowl onto the stove under medium heat (if you have a lid the cover the bowl/pot so that everything is hot). It shouldn’t take too long for the bowl to be hot, so don’t let it unattended. You just want to create a crust on the bottom of the bowl, not burn it.
- Remove from the stove with extra care (probably by using thick cooking gloves as you don’t want to burn your hand as the bowl should be quite hot).
- Add the sauce and its ready to be mixed and enjoy…
Note: You can use other vegetables such as zucchini, Chinese cabbage, seaweed, cucumber, lettuce etc…
July 11th, 2012 by saltysweetlover
I love this treat. My family love this treat.
It’s crunchy and chewy on the outside, and the inside is soft and powdery. I normally enjoy having it flatten (by flatting it with your hand) so that when you bite into the ball, you get both textures at the same time.
This dish is very easy, so please have a try and tell me whether you like it.
- Mung bean filling
- 250g split peeled mung beans
- 110g sugar
- 125ml cup warm water
- 10g salt
- 1 pack of frozen young shredded coconut (defrosted)
- 670ml warm water
- 220g sugar
- 500g bag glutinous rice flour
- 160g rice flour
- 30g baking powder
- 60g cup mash potato flakes
- 10 g salt
- Sesame (to coat)
For the Mung bean filling:
- Rinse and soak the split mung bean in hot water (hot tap water is fine) for at least an hour, and then drained.
- Steam the bean until soften (to the point where you can smash it with your fingertip), roughly about 20-30 minutes.
- In the mean time, dissolve water, salt and sugar in warm water.
- Transfer the mung bean into a mixing bowl and smash coarsely (I find it easier to smash it when it hot).
- Add in the sugar water and mix well. Then mix in the coconut.
- Allow it to cool then form into small balls (I like it small so I made 40 balls, you can make less and bigger if you want)
- Cover with a clean tea towel (refrigerated if not use straight away).
For the dough:
- Prepare a bowl/tray fill sesame seeds.
- Dissolve sugar, salt and water in a large mixing bowl, and then add in the potato flakes follow by baking powder. Stir well to dissolve.
- Mix the rice flour and glutinous rice flour together in a separate bowl, then add into the sugar mixture.
- Mix well to form a ball of dough (this dough does not need to be kneaded). If you find that the dough is a bit dry add in a little bit of warm water at a time (it should be a wet dough consistency).
- Divide the dough into small balls (should be the same number as your mung bean filling. In my case, I made 40).
- Flatten the ball with the palm of your hands and thin it out a bit (the dough should not crack or else it is too dry)
- Place the mung bean filling in the middle of the wrapper, then fold the edges together and seal it by rolling in the palm of your hands.
- Cover with sesame seeds by rolling it into the prepared sesame seed bowl/tray. Rolled it in your hand again to make sure that the sesame sticks to the dough.
- Allow to rest for 1 hour at room temperature and cover with a tea towel.
- Heat the frying oil to about 165-170°C (or until your wooden chop stick bubble in the oil).
- Submerge the sesame balls into the hot oil (depend on your wok/frying pan, I placed 10 at a time). Cook until golden (turn it frequently), remove and drain.
Tip: Check to see whether you have made a successful sesame ball is to hold one in your hand (when it not too hot) and shake it a bit. If you hear the sound of the filling inside move around then it’s perfect to enjoy with a cup of tea.
Note: You can also cook the mung bean in a rice cooker. Just fill it with enough water to cover the bean. Turn the power off when you see it boil for a while (when the rice cooker releases steam). Open the lid to check whether the bean had soaked up all the water and beans are soft (it should be), then close it and leave it in there for about 10 minutes.}« Previous Entries