Our first video on Eating Out

Hey FOODIE LOVERSSSSS!!

The gang at Azn Food Station recently went to lunch at a Japanese Noodle Bar in Eastwood and
we managed to film our whole dining experience! We uploaded the video on to You Tube, so
please have a look at it. The link will be provided below:

http://www.youtube.com/watch?v=E9z421tJFj0

Here is the info on the restaurant if you decide to check it out! (:

Official website: http://www.facebook.com/pages/Ichiraku-Japanese-Noodle-Bar/221050257922984
Address: Shop 2, 4A Hillview Rd
              Eastwood NSW 2122
Telephone: (02) 9858 2211     

Until next time, take care!

pohxox

Eating Out- Dessert Culture!

So I was wondering the streets of the city with my friends looking for a late night asian dessert house and along the busy strip stood Passionflower. The cafe whose ice-cream affair began in 1997, allures us, foodie lovers on a platform longed for Asian exotic ice creams and desserts.

The brand is synonymous with 'Asian exotic ice cream signature flavours:- black sesame, sticky rice, japanese green tea, durian, lychee rose, pandan, jackfruit and taro.'

Instead of ordering individual desserts, we all decided to share a huge dessert consisting of six ice cream scoops served with fresh fruit.

The six delicious flavours were:

• black sesame
• green tea
• mango sorbet
• hokey pokey
• vanilla bean
• taro

The verdict: the dessert tasted sooooo unbelievably GOOD. We all enjoyed it. Passionflower was a great dessert house which did not drain our wallets. We will sure be visiting it again very soon! You all should give it a try. Its a definite stand out amongst the crowd.

INFO:

Address:

Shop G12, Capitol Square
730-742 George Street
Haymarket, NSW 2000

Opening Hours:

Sunday to Thursday: 10am - mignight
Friday & Saturday:    10am - 1am

Phone number: (02) 9281 8322

Email: people@passionflower.com.au 

Until next time, foodie lovers!

pohxox

A Sweet Treat - Black Sesame Ice Cream

Ice Cream Ice Cream.
We all want ice cream
You scream
I scream
We all want Ice Cream!!

lol.

Getting back to the point. One of the my less important goals every year is to try a different flavour of ice cream. I use to always choose the one flavour: cookies n cream but then one day i discovered green tea at my local baskin robbins and that was it. I said my farewells to good old cookies n cream and since then green tea and I became have been the best of friends for the past 4 years. However, this year, when i was at a gelato shop with my family i decided to try a new flavour: black sesame!! I wasnt quite convinced that it would live up to the flavour of green tea but boy was I wrong. So now i'm proud to introduce to you my good friend black sesame!!!!!!!!!!!!!!!!!!!!! And you know what, what's even better then buying ice cream is making it. So heres a special secret recipe of black sesame ice cream courtesy of the japanese cooking book 'okashi' by Keiko Ishida~

Ingredients

• 200 g Fresh Whole Milk
• 3 Egg Yolks
• 60g Castor Sugar
• 50g Black Sesame Paste
• 100g Whipping cream

Method

1. Heat milk in a saucepan almost to the boiling point, then remove from heat and set aside.
2. In a mixing bowl, beat egg yolks and sugar until pale yellow in colour.
3. Add warm milk and mix well. Return mixture to the same saucepan and heat very gently, stirring constantly, until it thickens to form a custard.
4. Transfer custard into a mixing bowl. Place bowl in a larger bowl half-filled with iced water to cool. Add black sesame paste and mix well. Set aside.
5. In a chilled bowl, whip whipping cream until stiff peaks form. Add whipped cream to custard and fold through. Transfer mixture to an ice cream maker and churn according to the manufacturer's instructions.
6. Store in the freezer or serve immeadiately!

(:

pohxox

Chinese Spare Ribs in Szechuan Sauce

For this Chinese Spare Ribs in Szechuan Sauce recipe, the Spare Ribs should be cut into 2.5cm/1″ pieces. I have given 2 cooking methods for Chinese Spare Ribs in Szechuan Sauce, and which method you use really depends on the type of spare ribs. If your ribs are thick and meaty then use the Oven method but if the ribs are not so meaty, as in many Chinese Spare Rib dishes, then the frying method is ideal.

Ingredients for Chinese Spare Ribs in Szechuan Sauce

750 gm Spare Ribs cut into 2.5cm/1″ pieces
Vegetable Oil for deep frying (Method 1)
1 Tbsp Vegetable Oil (Method 2)
1 Cup Szechuan Sauce1 Tbsp Water

Method 1 (Frying)
1. Put the vegetable oil into a wok or large pan and place over a medium heat. When the oil is hot, add the spare ribs and fry for about 5 minutes or until the spare ribs are cooked and nicely browned.
2. Pour off all but 1 Tbsp of the oil. Add the Szechuan Sauce and mix well so all the ribs are coated with the sauce. If dry add 1 Tbsp water. Continue cooking for 2 minutes.
3. Remove from the heat and serve.

Method 2 (Oven)
1. Pre heat oven to 180 Deg. Celsius (Temperature Converter)
2. Wrap the spare ribs together in foil and place in the oven. Cook for about 1 hour.
3. Remove the spare ribs from the oven and set aside.
4. Using a wok or large pan, add 1 Tbsp Vegetable oil and place over a medium heat. When the oil is hot, remove spare ribs from the foil and add to the wok. Fry for 2 minutes or until nicely browned.
5. Add the Szechuan Sauce and mix well so all the ribs are coated with the sauce. If dry add 1 Tbsp water. Continue cooking for 2 minutes.
6. Remove from the heat and serve


reference:http://www.cookasianfood.com/chinese-recipes/chinese-spare-ribs-in-szechuan-sauce/

^Black pepper Crab^

Ingredients:

• Crab
• sunflower or peanut oil approx. x 1.5 cups (enough to cover crabs)
• long red chilli x 1 sliced
• garlic x 5 cloves sliced
• whole black pepper corns x 2tblsp
• light soy sauce x 4tblsp
• oyster sauce x 1tblsp
• sugar x 1tblsp
• water x 1.5-2 cups
• spring onions x 4 - 5

 

Method:

1. Dismember crabs, remove shell, get rid of guts and gills, chop body in half.
2. Heat oil in wok til just smoking hot.
3. Cook the crab for 2 - 3 mins until half cooked, then remove them from the wok and traansfer the crab onto a paper towel.
4. Add the black pepper and then simmer for a minute or so.
5. Add the chilli and garlic fry for another minute, then add the soy sauce, oyster sauce, sugar (be quick!).
6. Put the crab back in, give it toss through.
7. Add water.
8. Simmer for 3 mins.
9. Add spring onions, toss through for another minute. Then your're ready to plate and serve.

Enjoy! (:

EATING OUT

The best ramen in Sydney!

Eversince my trip to Japan, I have been a huge ramen fan and everybody in my family knows that (: However good ramen is hard to find in Sydney. To my surprise, my older sister said she had found the place where they apparently sold the best ramen you can find here. I was skeptical at first, given the number of different places I have tried over the years but I was curious at what this particular restaurant had to offer. Hidden in the small suburbs of Crows Nest is the small quaint shop called Ryo's Noodles. When we arrived here at about 6pm, I was astonished to see a long que wrapped around the store already. In my head, I was thinking, is this for real? Needlessly to say I started to get excited. This place must be gooood and boy it was when we finally got into the place a half hour later. But before I share with you all the ramen goodies, I'm gonna give you ramen newbies the low down of this spectacular dish!

WHAT on earth is Ramen (ラーメン) ?

Ramen is a noodle soup dish which originally came from China before being adopted and changed by the Japanese. Almost every locality in Japan has its own variation of ramen, from the tonkotsu (pork bone broth) ramen of Kyushu to the miso ramen of Hokkaido. The noodles are made from wheat and is served in a meat or fish based broth flavoured with soy sauce or miso. In addition, they are a variety of toppings served with the dish as well including slice pork, dried seaweed, bolied egg, bean sprouts, corn, green onions and kamaboko (japanese processed seafood product).

So back to Ryo's noodles restaurant, we ordered (sorry i didnt take many photos):



Karage chicken served with jap mayo



Ramen noodles in pork stock soup

As you can see, I ordered the pork ramen ($9.80) which was soo yummy. You can tell the noodles were freshly made because they felt silky smooth and the soup was pefectly balanced and flavoured well. The atmospehere at the restaurant was buzzing with chatter but the staff are well mannered and helpful. As the place can only seat 25 people at one time, you can feel a bit squashed inside the tiny shop. Its also best to get here early because as the afternoon turns into night, the que gets unbelievably long. When we left the restaurant at around 7pm, the que of people stretched out far past the shop! With parking, you'll have to settle for one of the spots on the quiter surrounding streets and then walk over to the restaurant.

Ryo's noodles info:

Opening Hours: Thu-Tue noon-2.30pm, 5pm-9.30pm

Address: 125 Falcon Street, Crows Nest NSW 2065

Price range:  Entree: $2-$11.50

                     Mains: $8.30-$12.50 (note**- the only payment accepted is cash)

Contact: (02) 9955 0225

Anyway, I hoped you enjoyed this post! Until next time, take care!
poh_xox

Japanese food sample models!!

Hello everyone ~

Those people who have been to Japan  are guaranteed  to see these in the restaurant show case display!

I think it is really interesting art techniques that entertain/ amaze people, so I decide to share with everyone!

So what are they ?? 

Shokuhin sample known as Food sample model is a display models mainly used in  Japanese restaurants to attract customers~
They look so real  but they are not =(
Some examples of food samples ~

! caution -  NOT EDIBLE!

Sandaes!- http://blog.saru.chu.jp/?eid=477934

Restaurant displays- http://blogs.yahoo.co.jp/oohru531/48019962.html

 

 

 

 

The food models displays not only attract customers, but also a strategy to advertise food menus effectively!
Instead of looking at menus, customers choose what they want to eat by  their sight, raising appetites!
  I'm really interested in making these beautiful art creations =D 



Representation of moment series  ( Reality representation of food)

Just looks so real..    http://ja.wikipedia.org/wiki:Spaghetti_sample_by_yaraaa_in_London.jpg

lol Ramen spilled      -http://koezou.blog92.fc2.com/blog-entry-239.html

There are many more that I love to share with you guys but I will leave it till next time~

LOVE FOOD SAMPLES  =] 

（○＾ω＾○）M.Y