Hong Kong Heat Boiler Seafood hotpot&BBQ

During the holiday, Bowen and I went back to Hongkong and visited a famous seafood & BBQ restaurant. Though the environment of the restaurant wasn't very appetizing, it has been in action scenes in various award wining movies and visited by many famous artists.

What is so special about the restaurant is that we had the most authentic Hongkong BBQ and Hotpot at the same time. Everything we had tasted so fresh almost felt like the seafood is swimming in our mouth. However, my heart was too soft to cook those alive seafood, so Bowen performed all cookings. 

On that night, we ordered bamboo shells, shellfish, king prawns, and many other fresh seafood. of all the food I had that night, I liked the bamboo shells the best. We put in on the BBQ and cooked for 3 minutes, with a touch of some salt and pepper, at the instance of the my first bite, so many layouts of different tastes came to my, the texture was so rich. It is the definitely the best seafood that i ever had in my life yet. Besides, the hotpot was also nicely cooked by Bowen's Aunt and Uncle and it was definitively one of the best food experience that i ever had in recent history.

BBQ and Hotpot

Bamboo shellfish on the right

Bowen Cooking a pot

Abalone on the BBQ

I really hope that I could find a similar restaurant in Sydney.

Yubai (Viola) Zhou

Cooking Pork

In China, every household will cook pork, but everyone might have different method to cook pork. Today, I will cook pork by a traditional local Shanghai most homely approach, without too much seasoning and spices, as long as using soy sauce, sugar, cooking wine and ginger.

1.Rinse pork               

2.Cutting into small pieces

3.Shotting ginger loose    

4.Heating the pot          

5.When it become a little

                                    hot, pouring a small amount of oil

6.When oil heat, put into  

          the pork

7.Stirring fry a small fire

                                   slowly unitl the pork becomes white

8.pouring wine and shooting

              ginger loose

9.putting soy(proportional 

                                          master,  soy sauce do not look back too                                      much, if you can add enough color)

10.Water (with meat level, 

                                         you can also add some submerged pieces,

                                         see the extent of the seal of each pot)

11. turn a small fire to  

                                        boil and simmer for about one hour              stamped

12.When chopsticks could 

                                    insert easily it almost finished

13.Into the amount of sugar 

                                       (like sweet may be appropriate to add                                            some), the fire sauce, you can use a spoon                      to scoop up the Drizzle

FINISH!!!!!

TIP:                                                                              1.Selecting the best pork

2.To choose fresh but not frozen pork

3.stir-fried pork when low heat, slowly extract oil

4.as long as you can twenty-three ginger, cinnamon and other spices you do not need onions fennel

5.pay attention to the proportion of soy sauce, soy sauce do not add too much time, if not enough discretion to add color

6.be sure to put the sugar, do so out of Pork color is more beautiful

7.when a small fire stew to simmer, do not hurry

8.when the juice to be careful sticky end

Chicken Sushi!

This meal is very simple, quick and is loved by almost everybody!

This is just a basic chicken sushi. All you need is Seaweed, chicken, rice, rice vinegar and cucumber.

As long as all of the rice is compacted and sticks together, rolling the sushi should be no problem, so long as you have a bamboo mat.

With a small dab of water on the exposed seaweed, the roll will stick firmly.

Although traditional Japanese sushi utilises fish as the primary protein in the dish, this westernised version still allows for the classic sushi experience that can be enjoyed wherever you are.

Stew pot-huang ji huang

Stew pot is prepared onsite by the waiter, firstly, waiter would put a layer of butter in bottom of the pot, then put a layer of onions, ginger, garlic, onion, add a layer of chopped chicken, lastly he will put a delicious sauce on the to

p.

Actually, stew pot has been invented about 200 years. Therefore, chefs accumulated extensive experience and unique way of eating. Stew pot has cool fragrant flavor and technology intensive but easy to operate. In Sydney, there is a delicious stew pot restaurant which tucked away in an inconspicuous alleyway is Huang Ji Huang Simmer Pot. Relationship to this chinese 黄记煌 chain is uncertain, but does appear they sell the same sort of thing. And you could design your pot, you can select ingredients are placed in a pot with special spices and sauce, this is then simmered for 15-20 mins. The staff will do all the cooking for you though. So it's nice and easy. Then you just dig in! After you finish these, you could choose add water into pot. You can choose additional staple food what you want to eat and it is just like having hot pot. It is a really good choose in winter Sydney

Tetsuya's

My best dining experience I have had was at Tetsuya’s. This amazing restaurant was the greatest experience was unparallel with the service and Menu selection. The meal was a predominantly fish set menu with matching wines. An exception to the fish theme was the Tea Smoked Quail Breast which was a small proportioned delicacy. The Confit Ocean trout was the highlight of the night cooked to perfection. The matching wines with the meal heightened the overall experience and compliment the meal very well. The final dish was their signature chocolate cake this was a melt in the mouth chocolate overload.  This dining Experience is highly recommended although expensive it is something that can never be overlooked in Sydney.

 

Ryo's Japanese Ramen

miso soup ramen and spicy chicken soup ramen

some japanese crispy fried chicken

Today Bowen and I went to a Japanese famous ramen shop called Ryo’s for dinner. The shop is located at 125 Falcon st, Crows Nest. It took us about 15 minutes to drive there from Macquarie. This was the third time we came to this restaurant. Ryo’s gained a good reputation of famous ramen in Sydney. As usual, when we arrived there, we waited in line for about 10 minutes outside the restaurant until we got a seat.
I ordered the most popular ramen “Ramen in soy sauce flavored pork soup with roast pork, nori and egg”. The pork was cooked perfectly and melted in the mouth. The noodles were light and springy. The soup was impressively full of flavor with a nice combination of nori and egg. I love it so much!
Bowen ordered “Ramen in spicy hot flavored pork soup with roast pork, egg and shallots”. This is another popular ramen especially for those who enjoy spicy food.
We also ordered the fried chicken. The chicken is yummy and crispy without oiliness. The chicken tastes more awesome with mayonnaise. It is a amazing addition to our ramen.

Viola Yubai Zhou

Chinese Hunan food

 Today, i go to enjoy an authentic hunan cuisine in Sydney. Hunan cuisine, is one kind of the long history of chinese cuisine. It is also a major cuisine in Chinese food culture. Actually, as far as back as the Han Dynasty, there was a formed hunan cuisine in Hunan Province and their cooking technique had gotten a very high level. Hunan is located in the southern region of China, the best geographic position cause superior natural conditions which is warm climate and abundant rainfall. Meanwhile, Xiangxi is a mountainous area and it teem with a larger number of good food material such as bamboo shoot, mushrooms and venison. In this restaurant, the use best food material and traditional cooking technology to copy best hunan food in Sydney. Due to the limitation of the restaurant, you have to book before one day. And they will only provide six dish every night, but they will always update the menu.

Kangaroo Shepherds Pie

Tonight's dinner was something a little different. Having neither cooked,  nor tried kangaroo kangaroo before, I was not sure what to expect.

This dish is a healthier version of an ordinary shepherds pie, contains over a kilogram of food and only has about 550 calories. The filling contains carrots, celery, onion and kangaroo mince, and is topped with pumpkin.

Honestly, this was one of the best shepherds pie I have ever had. The pumpkin on top developed a crispy texture, whilst also absorbing the juices of the dish that allowed it to develop a sweeter taste than one would usually expect. The kangaroo, although not too dissimilar to beef, offered a unique element to the dish. In addition to this, kangaroo is considered one of the leanest meats available, and was a very good addition to this pie.

The ingredients are as follows:
200g celery
200g carrot
200g onion
200g kangaroo mince
400g pumpkin
250ml beef stock
1 table spoon Worcestershire sauce
1 table spoon gravy mix

Method:
1.Cook the celery, carrot and onion for 5 minutes on the stove.
2. Add browned kangaroo mince, beef stock, sauce and gravy mix and bring to the boil. Lower the heat and let simmer for 20 minutes
3. Steam and purée the pumpkin
4. Pour the mince mix into a pie dish and cover with the pumpkin
5. Place dish in oven for 20 minutes

James Harte

Nantian Temple Vegetarian Lunch

Today, two of our members, Bowen and Viola(Yubai) went to the festival in NanTian Temple near Wollongong, and enjoyed their special vegetarian noodle-soups: Wonton Noodle Soup and Vegetarian Char Siew Noodle Soup. Although the Char Siews and Wontons were made of Toufu and other bean products, the taste and texture were quite similar to real meat. Char Siew was quite chewy, but colour additives were added to make them look like real Char Siew. The Wonton noodle soup was priced at $13.00 and Char Siew noodle soup was priced at $12.00, personally, I think they are a little bit overpriced for what ingredients they have, however, it was a good experience overall :)

On our way to Nantian Temple

Nantian Temple

Wonton noodle soup and vegetarian char siew noodle soup