Dumb Ozzie Sandwiches

Man after eating sandwiches like this in Japan (nice katsu sandwiches)

I'm back to this horseshit stuff in oz. Ugh

Fresh Udon!

Look! its freshly made! and it actually tastes pretty good... cheap as well, 1 cold udon, 1 soup udon, 1 udon with sauce, 1 salad and a drink for $130, not bad!.

Food of Palm Cove

Spent just 3 days in Palm Cove, QLD and managed to stuff myself.... Italian, modern Australian, seafood... all yum, all fresh. Gotta love the lemon lime bitters. Wonder why the drink is not available in the rest of the world???

The perfect soft boiled egg

BB K's Birthday Cake

Mango cream dome... Yummm!

Today's lunch

Baked escargots & porkchops over spaghetti

Fried Rice

Made some fried rice. Guess the ingredients!

Nasi Goreng

One of my favourite fried rice combos.. Nasi Goreng!! At the old favourite restaurant Ayam Goreng just down the road from UNSW you can pic yourself up probably one of the best nasi goreng dishes in the whole of Sydney. Add the grilled chicken and the sambal chilli that will probably blow your ass off your butt, this is one great meal

You want Fresh?! We got Fresh!

What happens when reel (haha pun intended!) men go fishing?! we eat stuff RAW! thats right.... fishing ain't complete unless you eat what you catch.... so here we show you... the boat, the fish, the sashimi! It doesn't really get any fresher than this!

Oh and in case you were wondering, the Yellow Fin Tuna tasted marginally better than the Slipjack Tuna

Wagu

Jobsey and Tash took me for Wagu beef at Rengaya in North Sydney.



I've had wagu beef before, but it was never as nice as this.

Shanghai Dumplings

Although other members of the rice300 blog may have had other ideas, the title in fact refers to Shanghai's most famous food - the 小籠包. Instead of posting a review of the more renowned 南翔小籠包, I decided to get off the beaten track and try a less well known dumpling shop. Was it a lucky day for me - it certainly was ! The skin was thin as is expected from all good 小籠包, but what was so outstanding about these dumplings was the soup. It was a perfect blend of pork and crab flavour - more specifically pork and crab fat (蟹粉). Here are some pictures of the dumplings and the manufacturing process. Although shy, the 小籠包 ladies were very happy to oblige our request to take pictures of them. Haha.

Olive Sandwiches

Before I got to know G and Dave we had one thing in common.. A love for sandwiches at the Olive sandwich store in the Strand! Here's my two favourite sandwiches;



The wonderful chicken schinztel Sandwich with deep fried zuchini!



The awesome meatball sandwich!

Hope this rewaken some tastebuds D and G!

My Favourite Noodle Dish (Kohmen Zenbunose)

Learn about my favourite noodle dish, and how to get it.

Go to the Kohmen ramen bar in Shinjuku (just in the Kabuki-cho area). There are other Kohmen ramen bars in Tokyo, but I haven't tried them yet.

Here is the Google Map

Order this dish off the menu (Kohmen Zenbunose - Kohmen means soya, Zenbunose means with all the toppings). I order by pointing to the picture. At AU$10 it's cheap enough to eat for every meal of the day.


The guys behind the bar get busy...


You get this.

Select ingredients from the plate on the left and drown them in the soya noodle soup on the right. Yeeeeeaaaaah.

Noodle soup close-up. Look at the fatty tasty soup.



Close-up of the ingredients. Egg with the yolk not completely cooked - so it goes gooey in the soup. Freshly barbequed juicy pork. spring onion. Dark stewed pork chunk. bamboo shoots. japanese leeks. seaweed crunch. and these amazingly stinky fried garlic chips.

Eat your way to heaven. You might get there faster with all the fatty goodness clogging your ateries!

Squilla, Mantis Shrimp, Lai Liu Haar

I'd been interested in eating these for over one year (saw them on T.V.), and finally got a chance in Ipoh.

In Cantonese "Lai Liu Haar" means "Pissing Prawn". They're longer than normal prawns, and they squirt some sort of liquid when you lift them out of the water. They also don't have the expected pincer claws... instead they have articulating arm jaws like the insect "Mantis", hence the name.

Here they are on death row...


Here they are on my plate...

They're very big, and reasonably tasty. More like a lobster than a prawn.

I found their third name "Squilla" on the web, and their wikipedia entry here.

They sound pretty intense:

...strike by rapidly unfolding and swinging their raptorial claws at the prey, and are capable of inflicting serious damage on victims significantly greater in size than themselves. In smashers, these two weapons are employed with blinding quickness, with an acceleration of 10,400 g and speeds of 23 m/s from a standing start. Because they strike so rapidly, they generate cavitation bubbles between the appendage and the striking surface. The collapse of these cavitation bubbles produce measurable forces on their prey in addition to the instantaneous forces of 1,500 N that are caused by the impact of the appendage against the striking surface, which means that the prey is hit twice by a single strike; first by the claw and then by the even bigger force from the collapsing cavitation bubbles that immediately follows. ...

Here's a Lai Liu Haar bashing the shit out of a crab. You can see it crack the crab's claw near the end.


These things are the Spartans of the sea.

Ipoh Nga Choi

I'm back from holiday. Spent 9 days in Ipoh.

Ipoh isn't that exciting for tourist sights. I like to call Ipoh the "Geelong of Asia". But there is some nice food to eat.

Ipoh Dau Gheh (Nga Choi/Beanshoots).


Ipoh is a limestone area with a lot of caves and hills similar to the Guilin area of China. Local theory has it that the limestone water produces a special beanshoot described by the Malaysians as "short short fat fat one".

Anyway, the Ngah choi is short strong and juicy. It is awesome to eat. This dish at the local canning garden food stall "Kam Hor" was cooked with soy and sprinkled with spicy salt. This made eating it like eating steak. I could've eaten this on my own, but I had to share.

Here's a video of us buying some more Nga Choi from the Ipoh market. This old lady had huge barrels full of the stuff. Dubious hygiene with handling money and fresh vegetables, but it's damn tasty.

Classic Food Combo - Corn!

Feast your eyes on this!

Classic Food Combinations : Bacon and Egg

This segment is in recognition of combining at least 2 food items that utterly transforms the individual parts to make a totally magnificent marriage of gastronomic heaven. Since most of us on this site love our food I hope you guys contribute your well-loved food combinations! To kick start.. BACON AND EGG!

I'll let Trappa describe his love for bacon and egg

It’s sik cos u get the combo of textures and flavours – crispy bacon, salt explosion and smokey pork taste, soft melt in the mouth section of fat, hopefully a crackly sliver of rind, springy egg white, dome of the yolk pierces to yield soft warm buttery contents, u get to mix them up like an artiste! Selecting a bit of bacon, a bit of egg to create a perfect blend on the tongue! And if yer a fking wanker u could foam it all up and serve it to toffs

Twat of the Week : El Bulli

This blog entry is sure to illict some controversy as Jobsey/Wozza take their first aim at rice300 at a much lauded and highly praised restaurant EL BULLI! It's had the title of best restaurant in the world for a number of years. And it probably deserves it. But to hell with that as the inauragual rant of Jobsey/Wozza begins!

Official Praise #1

People travel from around the world to dine at El Bulli, his restaurant in Roses, Spain, where diners experience the new and exciting food that is at the forefront of the industry.

The foam (espuma) is a signature trick of Adris. Using nitrous oxide in canisters, Adri pours in liquids and gelatine and pours out a variety of flavours, from orange to foie gras.

Response JW

U ever heard abt the worlds best restaurant in spain where the stupid motherfking head chef serves up versions of dishes that incorporate foam? Like he foams up everything and makes it look great and arty and fking miniscule – what a fking joke man, cuisine like that makes me utterly sick

Official Praise #2

When El Bulli is shut, Adri and his team decamp to Barcelona, where he has a laboratory. Those six months are spent deconstructing food to what sometimes seems like its atomic elements, and then reassembling in a very different way.

Response JW

They take a scientific approach to cooking! NASA takes a scientific approach to cooking too man – freeze dried powdered sh*t!

Official Praise #3

It is almost impossible to get a table at El Bulli. It is open only from April to October and has fewer than 50 covers. It opens only for dinner, and has only one sitting.

Response JW

Its a good opportunity for people to work out who are the world's biggest fking twats by who gets a table.. I have more respect for maccas man… can u imagine if maccas only opened for 6 months in the year?

Good times and Pizza

Happy snaps from Haberfield! That bruschetta was bloody awesome tasting too!

XI YAN SWEETS AT STAR STREET

After bumping into the Mr. Lee, I decided its time for a dinner. I dont want to run around looking for good food but guess what? Star Street is right next to me... hhehehe.. I heard there is one restaurant "XI YAN" which made excellent Tofu, Tomato and Desert. Man, this restuarant is amazing. Its kinda those fusion thing but man, they made really good food. The Pomelo juice in the first pic is excellent; it sparked your appetite tremendously. Raddist patties XO sauce is always my favourite but the best is the tofu (sorry forget to take pics) and the tomato. Dont know how to explain in words. .it is just that good. Go try it out :P

Address:
shop 1, g/f, wing fung st (next to star street) , wanchai (more towards admiralty) HK.