Living out of home means I'm trying more recipes from my ever growing cookbook collection.
I had been struck down with the plague/man flu for most of last week, and didn't really give much thought to dinner. I knew I had chicken mince in the freezer, and I did buy it a few weeks ago for this particular recipe. So I knew it was time for "operation Asian burgers" when Hamsley requested I make them!


I served it without the ribbons of cucumber as me and cucumber don't really get along. I think the cucumber would have been nice and refreshing, balancing out the flavours a bit more.
The sauce is quite rich, maybe it's the simple of ingredient of peanut butter included int the sauce that makes it rather rich in flavour.
The pattie is packed full of flavour, and we still really enjoyed the burgers. These would be great at a summer BBQ with a couple of ice cold beers or ciders!

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Guest chef, Iron Chef Mumma has been busy in the kitchen again. She has been trying a few new recipes each week from her massive collection of magazine tear outs. I know most of us have a folder like that. A few nights before these amazing ribs, we got served a portugasmic Portuguese chicken. I will be making that myself one day. But today, let's focus on the ribs.

The ribs were bloody good. That's all really that can be said about them. So deliciously tasty, so tender, so the dish I wanted to come home to after a crappy day at work. I suggest you make yourself a batch and see for yourself!


Crisp-Fried Pork Ribs with Pepper-Salt
"This is a popular dish with Chinese communities around the world. The salty flavour stimulates the appetite, so it is usually one of the first courses to be served at a banquet. The Chinese traditionally use bony pork ribs for this dish. A pile of bones beside the plate is a sign that the been has been thoroughly enjoyed." 

1/4 cup dark soy sauce
1/3 cup hoisin sauce
1 tablespoon chopped garlic
2 tablespoons Chinese cooking wine
3 teaspoons, sugar
1 kg meaty pork ribs, chopped into 4cm pieces
1 1/2 cups cornflour
3 cups vegetable oil for deep-frying
2-3 tablespoons pepper salt
2 fresh red chillies, seeded and finely chopped

1. Mix the soy sauce, hoisin sauce, garlic, wine and sugar in a large bowl. Add the pork, mix well to coat with the marinade and leave for at least 2 hours or overnight.

2. Remove the pork from the marinde and drain for 15 minutes on a rack over a bowl. Coat lightly with the cornflour.

3. Heat the oil in a work or pan substitute for deep-frying. Add half the pork until it is crip and brown, about 3 minutes. Using a wire mesh scoop, remove the pork from the oil and drain on paper towels. Repeat with remaining pork.

4. Heat a wok or non-stick frying pan without oil and dry cook the pork ribs. Sprinkle the pepper-salt and shopped chillies over and stir-fry for about 1 minute to evenly distribute the spices; serve.

Substitutes:
- You can use barbeque sauce or tomato ketchup to replace the hoisin sauce
- You can use dry sherry or sake to replace the Chinese cooking wine
- Plain table salt mixed with white pepper or Chinese five-spice powder, at a ratio of four to one, can be used in place of the pepper-salt.

Serves 4-6.

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Yesterday I made my first trip down to the South Melbourne markets with Alana. She had been before and suggested we go potter around there and get the famous "South Melbourne Market Dim Sims" for lunch.

Theses guys have been making dim sims for 60 years, and I've heard LOADS of people rave on about them, so I wanted to see what the fuss was all about. Every time we walked past there seemed to be a line of people queuing. Every where we walked around, there was someone eating a dim sim. I got one fried, one steamed, Alana got 2 fried as you can see below:

As you can see by Alana's lovely hand modeling yet again, these babies are HUGE!! If you like your dim sims from the fish and chip shop, you will most definitely like these. They took me back to my high school days of buying dim sims from the canteen for lunch, except they were at least 3 times the size! I'd have to say I preferred the steamed version to the fried version. It's a little more healthier and makes me feel like I'm having yum cha on the go... well maybe just a little.

Opposite the dim sim stall is a man in a marque cooking paella! And my goodness it looked and smelt so good. Think I'll have to go back one day to try it. He saw me taking photos and sprinkled some parsley over to make it look even better. Thanks Mr. Paella Man!

You can get heaps of stuff at the market, and all cheaper than the supermarket. I managed to score 2 gourmet tomato sauces for $2! Mind you, they are a bit closer to expiry than the supermarket would sell them for, but that doesn't matter.

Giant strawberries (although they don't look that big in the photo), and lots of ingredients you usually have to go to speciality delis for, are freely available at the markets.

As well as these amazing looking cakes!
Walking around seeing all the fresh produce made me want to buy it all and make a delicious vegetable soup! Next time I will have to go with my little nanna trolley so I don't get sore arms from carrying everything.

It's worth a look around. I got half price Bonds undies, Alana got heavily discounted hair care products, and we both walked away with fresh fruit.
My only tip is bring lots of cash! There is an ATM on site, but most stalls only accept cash as payment. The markets are undercover, so you can go on a terrible winter day like we did.
I can't wait to visit the Prahran market and revist the Queen Victoria market!

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The quest for the best dumplings in Melbourne began once I found out my favorite place in Springvale shut down. Whilst Camy Shanghai is good, it all depends on what day you go. Some days it can be great, some days not so great.
And well Bob's Kitchen is pretty good, I am still on the look out for the best dumplings. My friend Elspeth has suggested a place in Box Hill I still have to check out, but on Friday night I had a go at making my own.

Donna Hay had a recipe for "Potstickers" that looked pretty good. I made an alteration by adding a touch of sesame oil since I love the stuff. I substituted the choy sum, for my favorite vegetable, broccoli, and I served the dumplings with black vinegar instead of soy sauce. I must have this vinegar when eating dumplings, I find soy sauce too salty, and I am slowly showing my friends they way of the vinegar.

I possibly added too much stock when cooking these and they were a bit soupy than the pretty picture in Donna's book, but my goodness they were so tasty! I couldn't believe how good they were. Sure I didn't make the skins myself, but wow, the filling packed a punch. Lovely and gingery and full of flavour. I was a bit greedy and made double the quantity, so I had the rest for Sunday dinner.

Pork Potsticker Dumplings
An adaption from Donna Hay

240g pork mince
1 tablespoon hoisin sauce
2 teaspoons finely grated ginger
2 green onions, finely sliced
a small splash, sesame oil
12 round wonton wrappers
2 teaspoons vegetable oil
1/2 cup (125ml) chicken stock
1 floret of broccoli chopped or 350g of choy sum
soy sauce or black vinegar, to serve

1. Combine the mince, hoisin sauce, ginger and sesame oil and onion.

2. Place spoonfuls of the mixture on each wonton. Brush edges with water, fold in half and press to seal.

3. Heat a non-stick frying pan over medium-high heat. Add oil and dumplings and cook for 2 minutes or until bases are well browned. Add stock and broccoli or choy sum to the pan and cover with a tight-fitting lid. Cook for 6-8 minutes without lifting the lid.

4. To serve, sprinkle vegetables and dumplings with soy or vinegar.

Serves 2.

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As you may have seen in a previous post, a few of us went out for flaming crepes a few weeks ago. Before having dessert we wanted to have some dinner, so we went to a Chinese / Malaysian restaurant just a few doors down.

I had the curry laksa which was very very bland. I had to request for some soy sauce. I added so much soy sauce, and there was still no flavour! I was very disappointed as I was really looking forward to a nice spicy soup with lots of noodles and chicken.

Rob had the Ipoh Ho Fun, which was not what was I was expecting it would be. It was still a delicious looking noodle soup for a cold wintery night. Rob said it was a little bland as well, but not as bad as the curry laksa.

Flaky tofu and a vegetarian fried kway teow were enjoyed by the vegetarians. No complaints of blandness about either dish. The flaky tofu, looking a bit like a creme caramel looked very delicious.

In my opinion, I probably wouldn't go back. I'd be willing to give it another try, but from what I had, it wasn't very authentic. Service was pretty good, prices were reasonable but not that cheap being in South Yarra.

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We started off with some spring rolls:


They were incredibly hot, temperature wise, but once they cooled down they were alright. I would have liked a dipping sauce to go with them, but they were nice on their own.

We also order some noodles:

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There is a reason Camy Shanghai Dumpling is ranked 4 in best restaurants of Melbourne on Urbanspoon. If you want dumplings in Melbourne, you come here. In a side street off the main Chinatown strip are some of the best dumplings in town.

But just because it is ranked very high in the best restaurant list, don't expect fantastic service! It's all part of the fun when you dine out. They are so popular you have to line up to get in. If everyone on your table is not in the queue, you don't get in! If you are looking for a table for 2 and a group of 4 is behind you and a table for 4 just opened up, the people behind you will get in first. Don't argue, that's just the way it works. And make sure you make up your mind quickly as to what you want because they want to get your fed and out as soon as possible so they can keep the people coming in. But like I said, it's all part of the fun at Camy Shanghai Dumpling!

Tea is self service, but you can order soft drinks and beer from the waitresses.
We got an assortment of dumplings to share, but some of the noodle dishes on other tables also looked very appetising.

First up we have the fried pork dumplings. These are by far the most popular, also known as Shanghai dumplings they were nice and crispy with a delicious filling. The skin was maybe a little bit too starchy for me this time, I've had them here before and they were less starchy. Still very nice with the vinegar though.

Then we had some chilli oil dumplings. Dumplings cooked in a broth with chilli oil. Lovely and soft, probably my favorite of the night.

We also had some fried beef dumplings, they look alot like the fried pork ones. Also very nice with the vinegar and very filling.

Definitely an institution for dumpling lovers. It's great for a really cheap feed before heading out for a night on the town. For 4 people with drinks and steamed riced cost us about $7 per head!

Update 09.08.09: I have found it all depends on what day you go. Sometimes the food is fantastic, whilst some days it can be pretty average.

We also went to a cool bar in Richmond, Der Raum. Check out all the liquor hanging from the ceiling! Awesome!!

Der Raum
438 Church St
Richmond VIC 3121
www.derraum.com.au

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Well I officially started my new year's resolutions after the 2nd feast that was Chinese New Year!

Every year my aunty/godmother cooks up a massive feast for a massive group of people. This year she catered for about 16 people.
I must learn her recipes so that one day I can try to recreate "The Feast".


To wet the pallet we had fried wontons. Everyone's favorite, a nice little snack food with a delicious filling.

First up we enjoyed shark fin soup. Most of us had 2 bowls since we only really get this one a year unless you go to a restaurant for it.


Second was the tossing of the Yusheng, new year salad. Nice and refreshing, we had ALOT to go around.

Third up the quails! The main event of the dinner, with my dad cracking the same lame jokes, and fighting over the last one. They are accompanied by a salt and pepper mix to dip you bite size pieces of quail in. So delicious, this recipe I must get!


There was also these yummy prawns and roast pork belly.

Just when you thought you were full, out comes the lobster noodles.


Then dessert. What feast would be complete without dessert?
Mum made a cheesecake and we had lots of fresh seasonal fruit including lychees and longans.


Once again thank you to my aunty for cooking this feast with one of her nearest and dearest friends helping her out.
We look forward to doing it all again next year!

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Gong Xi Fa Cai or Happy Chinese New Year to you all!

As most of you knew, Australia Day this year was also Chinese New Year Day. Being half Malaysian means the family, extended family and friends of the family get together for one hell of a feast. Usually everyone will bring a dish whether it be noodles, dumplings, curry, sweets, etc...
We all dig in, over eat, eat some more then go home and start our new years' resolutions of losing weight AGAIN. I know I didn't stick to it from the 1 st of January so I can try again now.

This year I am truely excited as it is the year of the Ox, the animal that I am. And I'm pretty true to my Chinese horoscope too: "Oxen are bright, peace-loving, often easy-going and trusting. But, on the other hand, they can also be stubborn, methodical, and fiercely competitive, with, shudder, fierce tempers to boot."
I just discovered I'm a wooden ox too.
To find out what your Chinese horoscope is have a look here: http://www.tuvy.com/entertainment/chinese_horoscope.htm

So back to the feast:

There were alot of people to eat all this food. Most people went back for second servings and we all took leftovers home! My favorite dish was the pig's trotters. Sounds a bit weird but they are cooked in the most amazing sauce, I could live on them with rice alone. ... Well maybe them and chocolate so I don't get sick of them!

Then the traditional new year salad: Yusheng. To find out more: http://en.wikipedia.org/wiki/Yusheng


And then, some how, we all have room for dessert:


As usual, it was a delicious feast.
My god mother prepares another feast next weekend which I will be missing out on. She prepares quail, lobster, prawns, shark fin soup and all the other special dishes and trimmings. There is always next year!!

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It's been a while since I ate out.
The benefits of being in between jobs is you have some time to catch up with people during the week. Today my boyfriend, his parents and myself headed to Springvale, to a restaurant we have been trying to take his parents to for some time.

Whilst the place might look a little, as we say "dodgy", the food and service is always reliable and hard to beat. We have tried ordering the same things at different places, but are always drawn back here.

First up we started with "Dan Dan Noodles":

We often refer to it as spicy bolognese. Fresh egg noodles with bean sprouts and very spicy sauce that covers the mince. It also has a slight sweetness to it which helps to deal with the spiciness.
Before eating, you give it a good stir so all the noodles are covered in the sauce and then you can dig in. Even though I love and can handle spicy foods, my nose was running whilst eating this one!

Next up we got some "Pork & Prawn Wonton Soup":

To be honest, the wontons mum and I make taste better, but this was a bit of a different flavour, and was still good. We all agreed this was our least favorite dish, but we all still enjoyed it.

Next up was the big specialty, "Pork Fried Dumplings":

To tell you how good they are, we only ordered one plate to begin with, and then ordered another plate half way through. We could have ordered a third plate but we didn't want to make ourselves sick.
There is something about the way they make them here that makes every other place that tries to make them taste mediocre. The dumplings are fried to a perfect crsip with a filling that is just delicious. You then dip them in the special vinegar and you forget that they are covered in oil and not very healthy. Once you try the dumplings here you will only then understand why I travel out of my way to eat these.

We often buy the packs of frozen dumplings to take home and cook ourselves, and at only $6 for 15 pieces, you can't go wrong.
Lunch for the 4 of us only came up to $31, including chinese tea. That's not even $10 a head, and we were all full!

Shanghai Gourmet
Shop 25 & 51
268-274 Springvale Road
Springvale VIC 3171
Ph: 9546 0862

Closed Tuesdays.

*UPDATE 16/4/09 : This restaurant is no longer open.

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