Wednesday, December 29, 2004

I feel so sorry...

Hi everyone, I will not be updating the blog for awhile.

I am totally out of words after hearing what happened in Asia.

Let's all keep praying.

Earthquake and Tsunami Appeal

Caristas Australia or call 1800 024 413

Care Australia

Red Cross or call 1800 811 700

International Federation of Red Cross and Red Cresent Societies

Oxfam-Community Aid Abroad or call 1800 034 034


Friday, December 24, 2004

No milk?

I wanted to have a cup of coffee so badly but there is no milk in the fridge but I have a box of vanilla ice-cream in the freezer, maybe this will do the trick. Black coffee with ice cream...hmmm and maybe a tablespoon of Bailey.

Here's a picture of my experiment...

And the verdict is 7 out 10. Not too bad for a homemade plunger coffee served with ice-cream and a shot of Bailey. It is almost like the ones that are served in cafe.

Tip 1: Coffee temperature should not be too hot if no ice-cream will melt very fast.
Tip 2: If one prefers hot coffee, scoop ice-cream immediately once taken out from freezer - rinse scoop in hot water before scooping.

Monday, December 20, 2004

Simple Breakfast! is just too hard to find a good yummy one that is low fat in content and at the same time tasty.
I have tried a couple of sausages around my place for instance, organic beef and veal, chicken and garlic and etc. Sadly nothing was as good as the Broadway Fresh Food's veal and chive. Mine currently favourite. It is not as oily as most of the sausages I have tried and also the meat is so tender that I kept forgetting that it is sausages. The only problem was that it wasn't salty enough for me but the problem can be solved with a few dash of salt.

Here's a picture of our big breakfast!

How to tell that the sausages do not have high content of fats..

- when pan fry, if sausages produce lots of smoke means it is high in fats.


Sunday, December 19, 2004

xmas eve dinner

this is the first time I am cooking a Christmas Eve dinner and I am kinda worry cause I have never done any Chirstmas Dinner before.

I know I will be okie with the dessert but I have got no idea whether I should try making a traditional Christmas dinner or just stick to something safe and cook what I really know and not experiment on such suggestion anyone...??

Saturday, December 18, 2004


I was going through my digital camera picture and found this picture I took 2 week ago when I held a small little gathering with my Korean mates. The couple bought us a huge cheesecake which has profiteroles surrounding it.
Here's the picture

The cake was pretty light and went well as a dessert after our huge meal.
It was light and creamy. Even though we were hoping that the profiteroles were filled with custard instead of cream .

And this pretty cake is from the Cheesecake Shop at WILLOUGHBY.
The Cheesecake Shop is a franchise and even though with franchise, most cakes should taste the same. Personally I feel it still taste different from the Maroubra outlet and Canberra's one. In other words, WILLOUGHBY still make one of the better ones.

Tuesday, December 07, 2004

Spicy miso paste porky

I love making this dish especially when I have thinly sliced pork in my freezer. This dish was taught by a Korean friend of mine who is a really good cook and honestly I prefer her Korean home cook food compare to the commercial ones we get here. Anyways this dish is relatively simple to make and little cleaning. For a slight creative, try sandwiching in between burger bun or wraps or even sushi.

Heres the tasty spicy miso paste stir fry pork. I know there is a proper name for this dish in Korean...but I cant remember what it is called.

Sliced Pork / sliced chicken / diced chicken
lots of sliced garlic
1 brown onion, chopped
1-2 tbsp of Korean spicy miso paste
1 tsp of chilli powder
a bit of salt and pepper and sugar
a bit of sesame oil

Marinate meat with spicy miso paste, chilli powder, sesame oil and sliced garlic overnight or at least 2 hours.
Heat work with oil and brown chopped onion.
Add meat and sprinkle a bit of salt, pepper, stir fry till cook.
Garnish with spring onions and serve with rice.

Monday, December 06, 2004

me online again...

So happy to be back blogging again...finally quitted my waiteressing job and now back to being a good housewife >:) and looking forward to go back to uni next year >:)

Waitressing..... was an eye-opener for me as I was working in a fine dinning restaurant. I managed to learn a couple of recipes through observations and will be sharing it with everyone once I get my hands on it.

I was lucky to met a couple of well-known people such as ministers, judges, media owners and etc. And often they are humble and have a great sense of humour. There was this incident, a long bean slipped onto the table while I was serving a well-known public member......he just picked it up and popped it into his mouth and said with a smile "now it is gone and no one will know".

It was a present experience to meet most of them however I was glad that I quitted and never need to go back to a place whereby I usually end work with a big huge moodiness cloud on my head. Luckily, I have great family members that were willing to listen to my complaints........thank you >:)

Conclusion, I realised that most kitchen staffs have bad temper ( maybe from all the stress they get in a commercial kitchen ) and some older wait staff feel either insecure or plainly have a huge ego and enjoy bossing younger staff ....or maybe it is just the place I worked in....oh well, I am definitely not suitable to work in commercial angry kitchen....

Looking forward to go back and do some home cooking in my happy little kitchen that is filled with joy and I do enjoy cooking and baking and my motto of the day is..... good food is from someone who enjoys making it and not from someone who find it a chore.