Strawberry Kiwi Lime Yoghurt Cake

Strawberry Kiwi Lime Yoghurt Cake

Hello Everyone! I know the last two posts have been a bit of a downer; let’s just say I’m starting to feel a little bit better and more of myself this week so I hope that I will be back to my chirpy self soon. That aside, tonight’s recipe is actually one that I made just almost 2 months ago for a very special occasion; my sister’s 23rd birthday last August 23rd! We celebrated her birthday with a yummy all-you-can-eat Korean BBQ dinner at Seoul Garden followed by a surprise visit from a family friend which at that time we had offered to look after their two little boys for a week since their helper had to go back to the Philippines and they couldn’t find anyone else under short notice. Overall it was a fun evening spent with lots of food, cake, and little, but great company!

Happy 23rd Birthday Angela!

The cake that I decided to make for my sister was inspired by a recipe that I found online when I was researching ways that I could incorporate some of the ingredients from my blood pressure friendly list that I compiled at the beginning of the year. This recipe, from that list, features kiwis, strawberries, bananas, and fat-free yoghurt, all of which help lower your blood pressure. This cake is simple and easy to put together, yet is still delicious and guilt-free for when you reach out for a second heap of serving or three (or four)… Or you know the whole cake *cheeky grin* Not that I have done this myself before, you know, have a whole cake for no one else but just me, myself, and I. Anyway, onward with the recipe shall we? But before that, just a quick mention that the original recipe can be found over on SkinnyMs.

Strawberry Kiwi Lime Yoghurt Cake Ingredients

PREP TIME 10 MINS | FREEZING TIME 3 HOURS | SERVES 10-12

INGREDIENTS

For the base

  • 1/4 cup hazelnuts, finely ground
  • 1/4 cup walnuts, finely ground
  • 1 tbsp coconut oil, melted
  • 1 tbsp honey
  • 1 tbsp unsalted butter, melted
  • 1/4 tsp salt
  • Honey graham crackers (enough to make about 1 cup of crumbs)

For the filling

  • 2 punnets (2 x 250g) fresh strawberries, sliced thinly
  • 1 tub (500g) fat free all natural yoghurt
  • 1 large banana, mashed
  • 3 tbsp lime juice
  • 2 tbsp honey

For the topping

  • 2 kiwis, peeled and sliced into thin circles
  • Sliced strawberries (about 2-3 from the punnet)
  • Extra honey graham cracker crumbs (optional)

PS: Please ignore the egg in the ingredient shot, I actually didn’t use it at all even though it was in the original recipe. I decided to go with a no-bake base and therefore omitted the egg from my recipe.

METHOD

  1. Prepare an 8.5-inch springform pan by lining the bases with baking paper and greasing the edges with a little bit of butter. Add all of the base ingredients into a medium-sized mixing bowl and mix until well combined. Press half of the mixture over the base of the prepared pan and set aside in the refrigerator for about 10-15 minutes or until firm.
  2. In a separate medium-sized mixing bowl, combine the mashed banana, yoghurt, honey, and lime juice, whisking well until smooth. Set aside.
  3. Arrange half of the strawberry slices on top of the cooled crust then pour over half of the yoghurt mixture on top of the strawberries in an even layer.
  4. Repeat by adding the remaining half of the base over the top of the yoghurt mixture, arranging the strawberries slices, and the pouring the remaining half of the yoghurt mixture.
  5. Top the cake with the kiwi slices and strawberries slices before placing in freezer for about 3 hours or until completely frozen.
  6. Serve and enjoy! Tip: to cut, hold a knife under hot water for 10 seconds, dry and cut the frozen cake wile the knife is still warm!

Strawberry Kiwi Lime Yoghurt Cake

Strawberry Kiwi Lime Yoghurt Cake

BON APPÉTIT

– Ally xx

myTaste.com

No-bake Avocado Lime Cheesecake

No-bake Avocado Lime Cheesecake

Hello Everyone! Today is a very special day, and for two reasons too! Today is special because God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal live (John 3:16 ESV). A very Happy Easter to all who celebrate the resurrection of Jesus Christ.

Besides today being Easter Sunday, today is also special because Amcarmen’s Kitchen turns 3! On this day 3 years ago I was sitting in my room, quite possibly still in my pyjamas at that time, blankly starting at my list of assignments to complete before the end of the Easter mid-semester break on my second-last semester of my degree. Knowing that I had so much to do in so little given time, I thought the only right thing to do at that moment was to take a nap and hopefully, magically, all my assignments would have been completed by the time I woke up from my nap… Well, that wasn’t what happened, but instead I decided to spontaneously delve into the world of WordPress, and *poof!* Kitchen Headquarters was born. Yes, Amcarmen’s Kitchen was previously known as Kitchen Headquarters in 2014 for a good year and a half before I did a whole rebranding in mid-2015.

As it has been for the past 2 years, I decided to make, not bake, a cake for Amcarmen’s Kitchen, and basically for my family and I to enjoy on behalf of my blog haha. I decided to try something new, while of course still sticking to the theme of using avocado in all my recipes for the month of April. Before we dive into today’s recipe, please do check the original by Sheilla on Chef Sheilla.

No-bake Avocado Lime Cheesecake Ingredients

PREP TIME 15 MINS | SETTING TIME 2 HOURS | SERVES 8-10

INGREDIENTS

For the avocado lime cheesecake mixture

  • 250g cream cheese, softened
  • 50g unsalted butter, melted
  • 300ml crème fraîche
  • 1 large avocado, mashed
  • 1 sachet (7g) clear gelatin or agar-agar powder
  • 1 cup granulated sugar
  • Juice and zest of 2 limes
  • 1 cup ground digestive cookies
  • 1 lime, for garnishing

METHOD

  1. Combine the ground digestive cookies and melted butter in a medium-sized bowl and mix until moist crumbs form. Press the crumb mixture onto the bottom of a 10″ springform pan that has been lined with parchment paper. Chill in the freezer for about 10 minutes to set.
  2. Take 100ml of the crème fraîche and combine it with the gelatin or agar-agar powder in a small saucepan. Stir for about 2 minutes until all the gelatin granules has dissolved. Turn the heat to medium and bring to a boil, stirring for a few minutes until the gelatin has completely melted. Remove from the heat and strain through a fine sieve. Set aside.
  3. Add the mashed avocado, cream cheese, sugar, the remaining 200ml of crème fraîche, lime juice, and lime zest to a large mixing bowl and using an electric mixer with a paddle attachment, mix everything together until smooth and well-combined. Pour in the gelatin-cream mixture and continue to mix until creamy and smooth in texture.
  4. Pour the avocado lime cheesecake mixture into the prepared springform pan and smoothen the top. Chill in the freezer for at least two hours for it to set.
  5. Release the cheesecake from the springform pan and serve right away! Garnish the top with some lime slices and zest. Enjoy!

No-bake Avocado Lime Cheesecake

The taste: amazing! The flavour of the avocado definitely shone through, and the hint of tangy flavour from the lime made the whole dessert refreshing in taste. The texture… Well let’s just say that it is supposed to be creamy and smooth, mine wasn’t as smooth as it could be. It has nothing to do with the original recipe; I think that I may have slipped up somewhere along the way. The obvious was probably that I was on the verge of over whipping the cheesecake mixture that the fresh cream started forming little clumps – I stopped before it severely over whipped. Also, I probably didn’t add enough gelatin to the cheesecake mixture so it didn’t quite set right. I only added half of the sachet in even though the original said ‘1 sachet’ – in my defense I didn’t know if Sheilla’s 1 sachet was the same quantity-wise as my 1 sachet. Oh well, I’ve adjusted the quantity of the gelatin in this recipe so hopefully the one listed above works!

Before I end tonight’s post, I’d just like to take this opportunity to thank first and foremost, my Mom who taught me how to cook. I also thank my other family members and friends who encouraged me to start up my blog because if it weren’t for them, Amcarmen’s Kitchen wouldn’t be here today, and I probably wouldn’t have continued pursuing my passion for cooking at home. Let’s face it, when I cook, I cook for my blog, and my family just so happens to be around to eat it after haha! Finally, to those who think I am just wasting my time on this, or assume that I work in a restaurant as a waitress because I didn’t actually go to culinary school to be able to work in a commercial/professional kitchen, take your negativity elsewhere. I have a degree in Design and I am working in the country’s leading Advertising Agency as a Creative Design and Events Management Executive, as well as a Copywriter. Thank you very much.

No-bake Avocado Lime Cheesecake

No-bake Avocado Lime Cheesecake

BON APPÉTIT

– Ally xx

myTaste.com

Honey Lime Rainbow Fruit & Quinoa Salad

Honey Lime Rainbow Fruit & Quinoa Salad

Hello Everyone! I can’t believe the month is going by in the blink of an eye! It’s already the third week of Cooking with Quinoa and I’ve got another colourful recipe to share with y’all. I’ll keep tonight’s post short as I’ve got nothing much to tell really – other than the fact that it was a slow day at work today, and has been for the second half of last week up until today. Tomorrow may be another slow day and I guess it will be like this for a while until another event creeps up on me. Even though there’s not much to do, I’m still slowly preparing the things that I need to deliver for January’s event so that I won’t find myself stressing out and doing things last minute a month before the event. At least I can enjoy my Christmas and New Years when it comes.

All that aside, if you’re obsessed with fresh fruit, then this is a dish you’d want to whip up as an easy pre and/or post workout meal. This salad is also very versatile in a sense that you can easily mix and match fruit combinations depending on what you like and what fruits are in season. The original recipe can be found over on The Recipe Critic: Tried and True.

Honey Lime Rainbow Fruit & Quinoa Salad Ingredients

PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 4-6

INGREDIENTS

For the salad

  • 1 cup baby spinach leaves, rinsed and drained
  • 1 cup tri-colour quinoa, uncooked
  • 1 large orange, peeled and segmented
  • 1 punnet (125g) blueberries
  • 1 punnet (125g) strawberries, hulled and halved
  • 1/2 pineapple, peeled and cut into bite-sized chunks

For the honey lime glaze

  • 1/4 cup honey
  • 2 tbsp freshly squeezed lime juice

METHOD

  1. Rinse the quinoa before combining it with 2 cups of room temperature water in a medium-sized pot. Turn the heat up to high and bring the quinoa to a boil. Once boiling, cover, reduce heat to low, and simmer until the quinoa is tender, about 15 minutes. Drain and then set aside to cool. Note: Quinoa holds lots of water, so you have to make sure you drain it thoroughly after it’s cooked.
  2. Meanwhile, combine the honey and lime juice in a small bowl. Set aside.
  3. Add all the fruits into a large mixing bowl together with the cooked and cool quinoa. Mix until well combined.
  4. Transfer to a serving dish with the spinach leaves and then drizzled with the honey lime glaze. Serve as a healthy morning or afternoon snack, pre or post gym workout. Enjoy!

Honey Lime Rainbow Fruit & Quinoa Salad

Honey Lime Rainbow Fruit & Quinoa Salad

BON APPÉTIT

– Ally xx

myTaste.com

Honey-Roasted Chicken

Honey-Roasted Chicken

Honey-Roasted Chicken

Hello Everyone! Before I begin with this post, I just want to say that I just realised that two Sunday’s ago was quite possibly the last Sunday that I had off and I probably won’t see another relaxed Sunday at home until the beginning of June. Yes, you read that right! Last Sunday I got up at the wee hours of 3:55am to get ready for work. WORK! Last Sunday we kicked off our month-long sporting event with a 2km and 10km Run that started at around 7am. Our team had to be there by 5am to help set up, prepare, and do a lot more things in order to ensure a smooth event. I was also event photographer that morning so I was constantly moving here and there for a good 5 hours. Though it wasn’t a whole day/night event, it was still tiring – I mean, getting up at 4 in the morning is tiring enough especially when I couldn’t sleep well the few hours before. Anyway, so this Friday will be another opening ceremony, this time for Badminton, and then on Sunday again for Basketball.

Besides my 7-day working months from now until June, I’m thrilled to say that my blog will be turning 2 years old on Saturday! I’ll be posting a recipe up on that day to celebrate 2 years of not giving up on this blog – which I believe is a first! I’ve started up many blogs before (but mainly diary-style) and so far I’ve been able to keep up with this one! I won’t say anymore and save the rest of my tangents for Saturday’s post. Anyway, it’s week 2 of delicious yummy roast chicken and I’ve got a classic recipe to share with you. To be honest, whenI first came across this recipe, I found it weird how it had a hint of ground cinnamon and turmeric in it which in my opinion dominated the honey flavour just a bit. I’ll admit that I much preferred the taste of last week’s roast, but this one is alright too. You can eat it with a whole load of roast veggies and fresh greens, or steamed rice. Don’t forget to check out the original recipe over on SBS.

Honey-Roasted Chicken Ingredients

PREP TIME 10 MINS* | COOKING TIME 1 HOUR 35 MINS | SERVES 6

*plus 4-6 hours of marination, or preferably overnight

INGREDIENTS

  • 2kg whole chicken, washed and cleaned thoroughly
  • 8 tbsp honey
  • 3 tbsp light soy sauce
  • 3 tbsp olive oil
  • 2 tbsp freshly squeezed lime juice
  • 1 & 1/2 tsp ground cinnamon
  • 1 & 1/2 tsp ground tumeric
  • Thumb-sized ginger, minced
  • Butter, for basting
  • Ground salt and black pepper, to taste
  • Assorted veggies, for roasting
  • Cooking twine

METHOD

  1. Combine all the ingredients, except for the butter, in a large mixing bowl. Mix well until combined. Coat your chicken in the marinade and then leave in the fridge to marinate for about 4-6 hours (or preferably overnight). Remove chicken from the fridge 45-60 minutes before roasting to bring it back to room temperature.
  2. Preheat oven to 230C (450F or gas mark 8). Line a baking tray with aluminium foil and place a rack above it.
  3. Start by making a loop with the twine and fastening it around the stub of the neck. Bring it around the sides and tie a knot at the cavity, then pull it tight around the breast. Now, loop the twine around the drumsticks and tie another knot, tightening it until the legs cross.
  4. Place the chicken on the rack and into the preheated oven for 10-15 minutes. The lover the heat down to 175C (350F or gas mark 4) and continue roasting for an hour and 20 minutes more. Baste the chicken with a little bit of butter at every 20 minute intervals.
  5. Once done, remove the oven and set aside to rest for about 10 minutes before serving with seasonal roast veggies, or steamed rice. Enjoy!

Honey-Roasted Chicken

BON APPÉTIT

– Ally xx

myTaste.com

In Asia Restaurant & Bar - DESSERT: POPULAR POPCORN PARFAIT

In Asia Restaurant & Bar

Hello Everyone and welcome back to an all new Review Sunday! I think I will keep the introduction short today just because you’re about to dive into a 2200 word review below and I’m already tired of typing and spinning words out of my brain at this hour of the night. Seriously though, if university essays were this easy to write in less than 4 hours, I’d never hate writing essays (most probably)…

About three months or so, I actually don’t remember, I attended a talk organised by General Assembly on the Business of Food Blogging. It was there that I met Brendon D’Souza from brendonthesmilingchef, and he was indeed a happy smiling chap. Last week he invited me and a few other bloggers for an Instagram Meet Up at In Asia Restaurant and Bar in North Strathfield. He told an interesting story about how he came to know about this restaurant; basically he and his family were driving along looking for a place to hold his graduation dinner. They came across In Asia and I think he pretty much fell in love with the food here and even said that the Popular Popcorn Parfait dessert sold it for him. He met the owner of the restaurant and talked about organising a food blogger’s event to basically build up a social media presence of the restaurant. I’m really glad that Brendon organised this event because it was definitely a great experience for not just me, but for everyone else who was a part of the night. I met a lot of other food bloggers, and shared a few laughs over the night as we all started getting a bit tipsy from the drinks.

Let’s get straight into their menu and what I thought of their awesome dishes:

In Asia Restaurant & Bar - COCKTAILS: SUGAR FLOSS MARTINI
COCKTAILS: SUGAR FLOSS MARTINI
Vodka, fresh strawberries and limes, with candy floss ($16.00)

I remember seeing one of the blogger’s ordering this drink across the other table. Rachael and Angela, who were seated in front of me, bolted over to take a picture of this very photogenic drink that looked like a fluffy unicorn. I wasn’t bothered to get up, only because I was sitting on the inside of the booth(?), not sure what kind of seating it was, but it meant that I had to ask people to get up for me, slide over, and then get out. When the girls returned, we decided to all order a cocktail each and share so that we could get a taste of what In Asia had to offer. I really liked this drink, mainly for the fairy floss and vodka combination, but you can’t really go wrong with strawberry and lime.

In Asia Restaurant & Bar - COCKTAILS: TOBLERONECOCKTAILS: TOBLERONE
Baileys, Frangelico, Kahlua, cream, chocolate syrup, and Toblerone shavings ($16.00)

This was something that I’ve not actually seen before elsewhere, but then again, I’ve only been to how many bars in my life? Yeah, not a lot. Anyway, this was by far my favourite cocktail of the night; alcohol and chocolate? Don’t mind if I do! I’m not a heavy drinker myself, but I’d definitely have 2 or 3 more glasses of this. For me, I couldn’t really taste the alcohol, but that’s okay because it tasted more like a chocolate drink to me, and I like that!

In Asia Restaurant & Bar - COCKTAILS: FINE LYCHEE DAIQUIRI
COCKTAILS: FINE LYCHEE DAIQUIRI
Bacardi, Soho Lychee Liqueur, fresh lychees, and lime ($16.00)

I am currently obsessing over lychees so this drink was also a favourite of mine that night. Loved the sweetness of the lychee paired with a tangy lime. I very much enjoyed this drink and would definitely come back for more of this… And the two above as well *cheeky grin*

In Asia Restaurant & Bar - ENTRÉE: PAN-SEARED CANADIAN SCOLLOPS
ENTRÉE: PAN-SEARED CANADIAN SCOLLOPS
with chilli purée and lime sauce, fresh pear ($15.00)

I love love love love LOVE scollops. Have I told you how much I really love scollops? Well, as you can tell for my love of scollops, it is without a doubt that this was my favourite entrée of the night. The scollops were cooked perfectly and surprised me with that great kick of heat. I say surprised because I wasn’t expecting it to be that big of a kick to my mouth. I found it quite spicy to my liking at first, but loved it as I had more of it. The pear was a nice touch of freshness to the dish as well.

In Asia Restaurant & Bar - ENTRÉE: BARBECUED CALAMARI
ENTRÉE: BARBECUED CALAMARI
with pickled papaya, fennel, cashew nuts, and crispy pork crackling ($15.00)

I honestly cannot remember what my tastebuds were going through when I had this dish. I mean, it was not a bad dish, but I feel like I didn’t have an overwhelming reaction towards the dish like I did with the other entrée dishes. The calamari was cooked well, and the salad was dressed nicely too. I like how they’ve added the crispy pork crackling in the dish for that added crispy element, but they were all gone before I could get any onto my plate (yes, most of the bloggers who I shared the dish with picked most of the crackling out)!

In Asia Restaurant & Bar - ENTRÉE: BETAL LEAF OF POACHED PRAWNENTRÉE: BETAL LEAF OF POACHED PRAWN
with roast coconut, crushed peanuts, ginger, chilli, lime, and caramel sauce: 2 pieces ($12.00)

As soon as this dish hit the tables, I was flabbergasted by its presentation. Loved the shot glasses. Moreover, I was impressed with the flavour combinations in such a little piece of betal leaf wrap. You’ve got the roast coconut, crushed peanuts, together with the ginger and caramel sauce I presume, that is topped with the tender, melt in the mouth poached prawn topped with roe and a tangy hit with a thinly sliced piece of lime, all wrapped in a peppery betal leaf that gave a nice fresh crunch to everything. It was a bit of a guessing game on how many bites you should take with this; it feels a bit big for one bite, but not big enough for two if you get what I mean. I tried two bites, but then you’re left with just the coconut and peanuts at the bottom without the prawn for your second bite. So I just went for it in one bite for my second serve. I find it quite expensive though because that means that one betal leaf wrap if $6.00; it’s quite a spectacular dish, but I don’t know if I’d pay that much for it.

In Asia Restaurant & Bar - ENTRÉE: SEA SALT AND BLACK PEPPER CALAMARI
ENTRÉE: SEA SALT AND BLACK PEPPER CALAMARI
with wasabi mayo and sweet chilli sauce

I had a look back at their main menu and didn’t see this dish so I can’t say how much it’d cost you to order this. There’s nothing much I can comment on this only just because it’s salt and pepper calamari; I mean you can practically get it anywhere you go. Nothing special, but I did like the tender calamari, however not a big fan of wasabi myself.

In Asia Restaurant & Bar - SALAD: TEA SMOKED DUCK BREAST
SALAD: TEA SMOKED DUCK BREAST
with roasted rice, chilli, lemongrass, Vietnamese mint, and tamarind dressing ($22.00)

I felt like it’s quite similar to a Thai dish known as Nam Tok in terms of flavour, but anyway this was a very innovative dish and the flavours were a nice accompaniment to the duck. I actually wouldn’t have been able to tell that the duck was tea-smoked, but nonetheless, the duck was delicious and I wanted more!

In Asia Restaurant & Bar - STIR FRY: WAGYU BEEF
STIR FRY: WAGYU BEEF
with asparagus, shallots, and onion with hoisin sauce ($28.00)

Again, this was nothing special for me because I know how to make a mean beef stir-fry myself. I mean, it’s a good, simple, and humble dish, but nothing really as innovative as what I’ve already covered from this point on their menu.

In Asia Restaurant & Bar - MAIN: CRISPY SKIN SALMON
MAIN: CRISPY SKIN SALMON
with IN ASIA’s spiced Kumara mash, cashew nuts, sweet potato chips ($27.00)

I wasn’t a fan of this dish for several reasons: firstly, I thought that it was a curry-based dish because of the ‘sauce’ and then I was surprised when I re-read the menu again at it was actually kumara mash. In my opinion, it was a bit thin for a mash. I like my mash creamy no doubt, but this felt like it took creamy to a whole other level. Secondly, though the salmon lived up to its crispy skin, it was however overcooked to my liking; it was a bit dry on the inside for me. The only thing I liked on this dish was probably the sweet potato chips. Sorry!

In Asia Restaurant & Bar - MAIN: CRISPY SKIN ROASTED DUCK
MAIN: CRISPY SKIN ROASTED DUCK
with tamarind sauce, pumpkin mash, and navel orange

This I liked better than the salmon dish, and I loved the pairing of the duck with the navel oranges. Though the skin wasn’t as crispy as I thought it would be, it was still a very good dish, and that’s also mainly because I love duck no matter how it’s cooked (just not overcooked of course). You may have noticed as well that there is no price – same what I mentioned above for another dish, I couldn’t find it on their actual menu so sorry to say I can’t make out how much this dish would cost if you want to order this dish.

In Asia Restaurant & Bar - MAIN: KOREAN STYLE BARBECUED WAGYU BEEF
MAIN: KOREAN STYLE BARBECUED WAGYU BEEF
with grilled pear, black sesame, pickled radish, and ginger ($28.00)

This dish wasn’t actually on the pre-planned menu that the restaurant had for us. One of the girls, as she called herself, “that annoying person who just doesn’t like seafood”, ordered this off the menu as the owner of In Asia suggested that she did as he felt bad for having pretty much a seafood-heavy planned menu for the night. I am actually glad that she got to order off their menu and shared a little bit of her food with everyone else because this was a really REALLY lovely dish. The wagyu beef was cooked perfectly and was very tender. The grilled pear, I mean, where do I even begin with this pear? It was so good and paired so well with the beef. It was a match made it heaven.

In Asia Restaurant & Bar - MAIN: CARAMELISED TWICE COOKED PORK BELLY
MAIN: CARAMELISED TWICE COOKED PORK BELLY
with crispy panko egg and sweet tamarind sauce ($23.00)

This was another dish that was ordered off the menu, and yet another great dish that made me happy that she doesn’t like seafood. This was actually my favourite main dish of the night. The pork belly was crispy and sweet, and that panko egg was just lovely. I honestly wanted more of this dish, but since we were only sharing, it made me sad that I could not have more that night. I would definitely recommend this dish if you’re ever thinking of dining here. It is a must! I would definitely go again if it weren’t so far from where I live!

In Asia Restaurant & Bar - DESSERT: MONKEY SNICKER
DESSERT: MONKEY SNICKER
with banana pudding, passionfruit curd, pandan foam, pandan granita, shredded coconut, and coconut ice cream ($12.00)

Finally on to dessert! This was probably not one of the best desserts of the night just because I didn’t enjoy it as much as the other dessert that you’ll see below, both in terms of presentation and flavour. This didn’t really wow me that much I’m sorry to say!

In Asia Restaurant & Bar - DESSERT: MRS B'S FIRST KISS
DESSERT: MRS B’S FIRST KISS
with organic banana lightly battered in shredded coconut and fried, palm sugar caramel, tapioca sauce, and rice puffs, served with passionfruit sorbet ($14.00)

I apologise in advance because I cannot comment on the flavour of this dish, and I will tell you why. So when the desserts arrived at the table, everyone went nuts for this dessert, as well as the one below because of their spectacular presentation. It was almost too beautiful to eat! So I got my pictures, and then I had a sudden urge to go to the bathroom. I thought, okay I’ll go to the bathroom quickly since the other bloggers were still busy taking pictures of the desserts. Came back about 2 or 3 minutes later and this dish was completely demolished. Lesson of the night? Hold it in, no matter how urgent it is. It’s not worth it especially if dessert is concerned and you’re sharing one dish with about 12 other bloggers. I was so sad!

In Asia Restaurant & Bar - DESSERT: POPULAR POPCORN PARFAIT
DESSERT: POPULAR POPCORN PARFAIT
with IN ASIA’s crushed corn flakes, caramel popcorn, grilled sweet corn, and caramel jersey cream ($14.00)

Okay, at least there was a good quarter or so of this dessert left when I came back from nature’s calling. Thank goodness because this dessert was the absolute bomb. I loved the flavours and different textures that you got in each mouthful of the dessert, and I didn’t think that grilled corn would be such a great compliment to the overall dish. The presentation was on point as well. Well done In Asia for this dessert!

There were some ups and some downs with the dishes that we had over the night, but I can safely say that the positives overpowered the negatives greatly. There was really only one dish that was a let down for me, and the others that had minor issues based on just my personal opinion and palette is nothing major to say that it was a bad dish. I’d rate the food of the night a solid 9.5 out of 10; the food really blew me away and clearly the definition of modern (kind of, sort of fine dining) Asian cuisine. For me, it’s sort of somewhere in the middle like it’s not casual but not extreme fine dining either. Not only did the flavours and textures impress me, the presentation of some of the dishes, mainly the entrées and desserts, really blew me away. The service was great as well, though I wasn’t sure why it took quite possibly close to 30 to 45 minutes for the light menu (which were the tea smoked duck salad and the barbecued calamari salad) to come out to the table after entrées – I wasn’t complaining though because I had a pretty hefty entrée to begin with. I’d give the service an 8 or possibly 9 out of 10 anyway. Now, value for money – the dishes here are pretty pricey to be honest but I guess you can say that you actually do pay for what you’re getting. If you’ve got the money to spend, definitely spend it here, otherwise it’s not really a place you can just rock up to if you don’t have the money or for a casual dine.

In Asia Restaurant & Bar
181 Concord Road
North Strathfield, New South Wales
Australia, 2137

– Ally xx

Jelly Brains

Jelly Brains

Hello Everyone and Happy Halloween! I have a simple Halloween dessert idea that will definitely compliment your halloween-themed party! It requires no cooking/skill, only a bit of patience and effort needed really. The only thing you might not have handy at the moment is a brain mould! I purchased this brain mould 2 years ago for a project that I did for an Objects class and it was basically sitting in a box called “Kitchen Stuff” since I started moving here and there. I decided to take it out today (or more like yesterday in preparation for today) to make a Jelly Brain dessert for Marissa’s Halloween Party, which by the time this will be uploaded just happened, or happened yesterday night. I’m really looking forward to this party as this will be the first time, since primary school maybe, that I’ll be dressing up AND going to a Halloween party. I even made my own zombie costume!

Jelly Brains Ingredients

Jelly Brains Ingredients

PREP TIME 15 MINS | COOKING TIME 6 HOURS | SERVES 8-10

INGREDIENTS

  • 1.35L boiling water
  • 3 packs lime flavoured jelly crystals
  • Dark green food colouring, optional
  • Black writing icing

METHOD

  1. Add the jelly crystals into a large bowl of boiling water (follow packet instructions, this required 450ml of boiling water per packet). Stir until all the crystals have dissolved. If needed, add a few drops of green food colouring (or however much you want) to give it a deeper colour. Mix until well incorporated. Set aside to cool down completely as this will affect the outcome of your jelly brain! If your mixture is too hot, or even lukewarm, it will melt the writing icing straightaway.
  2. Outline the veins on the brain mould with the black writing icing. Place the outlined mould into the freezer to let it set. It is important that you place it in the freezer so that it will be able to hold its shape when pouring the jelly mixture into the mould.
  3. Place the mould into a bowl (this will allow the brain mould to stand upright while pouring the jelly mixture into it as well as when placed in the fridge during the setting process), and slowly and gently pour the jelly mixture into the mould from the sides. This will ensure that your veins will not run due to the pressure from the pouring. Cover the mould with cling wrap and place in the fridge for at least 6 hours or ideally overnight before serving. Braaaaaaaaains!!!

Jelly Brains

Jelly Brains

Don’t be afraid to mix up the colours a little bit. When I made them 2 years ago, I used red writing icing to outline the veins and a pineapple(?) flavoured jelly. I also did one part water to two parts evaporated milk to make it look like a real-ish human brain! Also, if you want to make it more for the adults, add tequila, vodka, or any other alcoholic beverage that you fancy.

Jelly Brains

BON APPÉTIT

– Ally xx

myTaste.com

Honey & Lime Wings with Corn Salsa

Honey & Lime Wings

Hello Everyone! So I made this dish two days back and I must say, it was finger-licking good that I just wanted to devour everything in one go! Note that I made enough for at least 3 meals so downing all of them in one go is actually a lot to eat! Oh well, at least I can enjoy this scrumptious meal for another 2 days.

Anyway, I think you can gather from previous posts that I love me some chicken wings! I don’t actually have much recipes for wings up my sleeves, so for today’s recipe I had to do a little bit of research, to find something new that I hadn’t really had before. I then came across this recipe from allrecipes for honey lime chicken wings. A few of the photographs on the recipe uploaded by others who tried out the recipe looked different, but nevertheless, I stuck to the original recipe and just added an extra step to the cooking process. I also served this dish with a lovely fresh corn salsa on the side (which again the recipe for will be posted separately from this the next day). So much yum!

Honey & Lime Wings Ingredients

PREP TIME 5 MINS | COOKING TIME 12-15 MINS SERVES 4-5

INGREDIENTS

  • 15 pcs chicken mid-wings, washed and cleaned
  • 1/4 cup Capilano honey and ginger blend
  • 1/4 cup vegetable oil, for shallow frying
  • 1 clove garlic, finely chopped
  • 2 tbsp plain flour
  • Juice and zest of 1 lime
  • Ground salt and pepper to taste

METHOD

  1. Preheat oven to 180C. In a medium-sized bowl, mix together the honey and ginger blend, lime juice, zest, garlic, salt and pepper. Set aside.
  2. Coat the chicken wings with a flour, salt, and pepper mix. Heat the oil in a large frying pan over high heat and fry the chicken wings until golden brown (about 2-3 minutes per side). Once golden, transfer to a lined baking tray and finish off in the oven for another 6-8 minutes or until cooked through.
  3. Place the cooked wings in the honey/lime mixture one by one and toss to coat well. Serve immediately with a side dish of your choice, in this case I served it with a nice serving of a fresh corn salsa.

Honey & Lime Wings

BON APPÉTIT

– Ally xx

myTaste.com

Spirali with Prawns & Coconut Milk

Spirali with Prawns & Coconut Milk

TGIF! Hope everyone had a good week. Today’s dish is once again pulled from my 1000 Italian Recipes Cookbook, though I must say that the ingredients are hardly Italian at all – but nonetheless packed with flavour and again very little ingredients needed. Today’s post will be a short one as I don’t have a long back story for you to endure before getting to the recipe, but please do enjoy this lovely dish.

Spirali with Prawns & Coconut Milk Ingredients

PREP TIME 10 MINS | COOKING TIME 18-20 MINS SERVES 2

INGREDIENTS

  • 1 cup spirali pasta (or other shaped pasta)
  • 250g tiger prawns, shelled and deveined
  • 1 cup (200ml) coconut milk
  • 1 stalk lemongrass, ends crushed and tips sliced
  • 1 red bird’s eye chilli, sliced
  • Zest of 1 lime
  • Chives
  • Ground salt and pepper to taste

METHOD

  1. Cook the pasta in boiling, salted water according to the packet instructions. Drain and set aside reserving about 2-3 tbsp of the cooking water.
  2. Meanwhile, heat the coconut milk in a small saucepan together with the crushed lemon grass, lime zest and half of the chilli slices. Leave to simmer over low-heat for about 10-15 minutes for the flavours to infuse into the milk.
  3. Add the prawns and leave until they turn pink (about 3 minutes), then stir in the chives and season with salt and pepper.
  4. Fish out the lemongrass stalks and toss through the pasta. Garnish with remaining chilli and lemongrass slices. Serve.

Spirali with Prawns & Coconut Milk

BON APPÉTIT

– Ally xx

myTaste.com