Pancit Palabok (Filipino Style Noodles with Prawn Gravy)

Pancit Palabok (Filipino Style Noodles with Prawn Gravy)

Hello Everyone! I might keep this section of the blog short (and I say¬†might because I know that even though I’ve said that, my post will always end up being fairly long by the time I finish writing), because I am feeling a bit overworked and tired today – actually I’ve been feeling exhausted since the beginning of the week and it may be due to a mentally challenging Escape Room challenge that I did with a few friends on Monday evening. Small tangent – we all shared the spotlight on dumb blonde moments!

Tanget aside, tonight’s recipe is a dish that I, of course as all dishes I write about, love but isn’t cooked often at home. The only reason I can think of is maybe because it requires a lot of ingredients and preparation I guess. It’s not so much about how long it takes to make the sauce because in the past, my mom would just use a ready-made powdered version of the sauce that you can easily find on the shelves in the Filipino/Asian food section of your local grocers. For tonight’s post though, I will be making the sauce from scratch just because I want to ūüôā This is also the first time that I have tried making the sauce from scratch and it was a huge success! It’s actually quite easy to make, it just requires a lot of time and patience; but I know for sure that I will not be buying ready-made sauce packets ever again! Unless of course, time is not on my side.¬†I mean, if you’re going to use fresh prawns to top your noodles off in the end, then you might as well take an extra step in salvaging the heads and peels to make a delicious sauce, right?

Pancit Palabok (Filipino Style Noodles with Prawn Gravy)

Anyway, before we jump on to the recipe, I followed Trissalicious’ recipe for making the Palabok sauce from scratch so don’t forget to check her blog out too for her take on this delicious dish!

Pancit Palabok (Filipino Style Noodles with Prawn Gravy) Ingredients



For the prawn stock

  • 500g fresh prawns, heads and peels reserved
  • 1.5L water
  • Ground salt
  • Whole black peppercorns

For the sauce

  • 100g thin sliced pork belly, cut into chunks
  • 3-4 cups prawn stock (see recipe below)
  • 5 garlic cloves, minced
  • 2 small red onions, diced
  • 1 pc firm tofu, finely diced
  • 4 tbsp plain flour
  • 2-3 tbsp fish sauce, adjust quantity to taste
  • 1 tsp achuete powder
  • Ground salt and black pepper, to taste

Noodles and Toppings

  • 500 grams pancit luglug (cornstarch noodles)*
  • Firm tofu, deep fried and cut into chunks
  • Hard boiled egg, sliced
  • Pork crackling (chicharon), crushed
  • Prawns, poached
  • Smoked fish (tinapa), flaked
  • Squid, cut into rings and poached
  • Spring onion

*You may also use bihon (thin rice vermicelli noodles) for this dish


  1. Make the prawn stock: Add the prawn heads and peels to a medium-sized pot and cover with about a litre and a half of water. Season with a bit of salt and whole black peppercorns. Bring to a boil over high heat and then turn it down to a slow simmer. Make sure to press down on the heads and peels as it simmers away to extract as much flavour as you can. Leave it to simmer for about 30 minutes. While the stock is simmering away, you can get a head start in preparing your toppings for the dish. I recommend that you leave the poaching of the prawns and squid for last, when you sauce is almost ready.
  2. Make the sauce: Heat a large frying pan over medium-high and add in the chunks of pork belly. Cook until browned. The oils released from the pork belly should be enough to sauté the garlic and cook the onions, but if needed, add a little bit more oil if there isn’t enough. Then add the minced garlic and sauté until fragrant and golden brown, about a minute, then followed by the diced onions. Cook until soft, about 2 minutes in total.
  3. Add in the firm tofu and give it a good mix. Then, add in achuete powder and plain flour, followed by the prawn stock. Make sure to add the stock in a bit at a time as if making a roux and make sure to mix well after each addition. The sauce should be quite thick, resembling the consistency of a béchamel Рyou may add more water if you want your sauce thinner, or likewise, add more flour if the sauce is feeling a bit thin to your liking. Add the fish sauce and season with some salt and black pepper to taste. Bring the heat down to low and let it slowly simmer away for about half an hour (10-15 minutes if you are impatient); but the longer you leave it on the stove, the tastier the sauce becomes!
  4. Cook the noodles: While your sauce is simmering away, cook the noodles according to the packer instructions, about 15 minutes for the pack of noodles that I got. Once done, drain and divide the noodles equally into individual plates. Also, don’t forget to poach your prawns and squid by this point!
  5. Assemble: Top the noodles with a generous amount of sauce and add your favourite toppings! Serve immediately with a squeeze of calamansi (or lemon) juice and enjoy!

Pancit Palabok (Filipino Style Noodles with Prawn Gravy)

Pancit Palabok (Filipino Style Noodles with Prawn Gravy)


– Ally xx


Mr. Crackles

Hello Everyone and welcome back to an all new Review Sunday! Just a little heads up, next week Sunday will the the last Sunday that I will be doing reviews. I’ve come to a point where I’ve pretty much covered all of the places I’ve been to when I was in Sydney and haven’t been to restaurants, caf√©s, and/or eateries around Brunei – well I have, but I haven’t been in a I-need-to-take-a-picture-of-this-so-I-can-review-it-for-later kind of mood lately. Don’t fret! I will still be posting on Sundays, they just won’t be reviews. Instead, I will be sharing with you some of my design works since I believe that the last time I posted anything design related on my blog was about a year ago; so you’ve got that to look forward to!

Back on topic, today I will be reviewing one of the best places, in my opinion, to get a fairly priced roll of tender, succulent, crispy-skinned pork crackling. Excuse me for a second while I wipe the drool that just dribbled down my chin as I typed that. Only kidding, but seriously, if you’re ain’t watching your calories, this is where you need to be at every opportunity you get! I’ve passed this place so many times before as it’s within probably a 10-minute walk away from campus, but I’ve never really gone inside and tried their rolls until August of last year I think (and I had been living in Sydney since 2011)! My high school friend (and still friends now) Andrew was visiting from Brunei/UK and I decided to take him here for lunch before his flight back to Melbourne, and then Brunei, eventually to the UK. Of course Jialing was with us too; no food adventure would be complete with my partner in crime.

The second time I came here was¬†the Christmas of 2014 I believe, and that was when I saw my friend Marissa post a photo of their special Christmas roll; apple sauce and cranberry relish paired with crispy pork?! Hells yes! Of course I went back with Jialing; she indulged in her Sticky BBQ Pork again. I think I may have gone back a couple times more before I introduced this place to my family when they were over for my graduation in June. Everyone, and of course myself included, loved this place, and how I wish that a Mr. Crackles existed on one of the side streets of Brunei. I’d be their number 1 customer hands down!


Mr. Crackles: Crackles Christmas Roll
Crackles Christmas Roll: Crispy pork, apple sauce, cranberry relish, and herb crumb ($13.50)

As mentioned above, I could not resist saying no to this little gem. I think what got me was the apple sauce and cranberry relish; first, you can’t go wrong with crispy pork crackling being paired with some apple sauce. Secondly, the cranberry relish to really pull the idea of Christmas together in this man-sized roll. The pork was, as always, cooked perfectly; tender, juicy meat with a satisfying crispy crackling for that crunch we all look for in a great roast pork. Everything else complimented the roll nicely.

Mr. Crackles: Braised Beef Cheek
Braised beef cheek, parmesan mash, and gremolata crumble in a soft bun ($13.50)

I mean, I know the presentation of this roll is less enticing and extravagant than that of the other rolls, but trust me when I say that this is one pretty amazing combination of tender braised beef cheeks and parmesan mash in a soft bun. I had actually forgotten that there was mash in this bun when I came around to eating it. This was only because the mash isn’t actually visible when you first look at the bun; it was hidden below the braised beef cheeks. When I took a bite and realised that there was in fact parmesan mash in it, it was a nice surprise indeed. If this special ever comes around again, be sure not to miss out on it!

Mr. Crackles: Sticky BBQ Pork
Smokey bbq, ranch, salad, and onion rings in a soft bun ($13.50)

I must say that amongst the other rolls, this was by far the best looking one out of the bunch. I mean, I still love and prefer a nice crispy pork on my roll, but this was just something else. Onion rings in your bun? Don’t mind if I do! Smokey, sticky, check! A bit messy to eat if you’re biting into it instead of being posh and using cutlery, but who cares really.

Mr. Crackles: Crackles Classic
Crisp skinned slow roast 5 spiced pork belly served with Vietnamese salad in a roll ($13.00)

You’ve heard me talk about the crispy pork before in the Crackles Christmas Roll, so it’s basically that,¬†tender, juicy meat with a satisfying crispy crackling, with a nice touch of fresh Vietnamese salad to compliment the meat.

Mr. Crackles: Manwich
Twice the meat and half the salad on any of our famous rolls ($17.00)

Its like their Crackles Classic Roll only twice as much meat on it for a man-sized bite, but who says women can’t have it too?


Mr. Crackles: Crispy Pork Nacho Fries

This would’ve been flawless for me if it weren’t for the tomato sauce(?) in the nachos. I can’t quite put my finger on what it tasted like to me, but all I know was that it was a bit strong and acidic for my liking. I had to pick out the fries that were least covered in the sauce as I did not want it to go to such a shameful waste. In the end, I ended up leaving about a third of the fries behind, but still eating all of the yummy crispy pork of course!

Mr. Crackles: Buffalo Wings with Blue Cheese Dip
BUFFALO WINGS ($9.00) + blue cheese dip ($1.00)

The chicken packed just the right amount of heat in them and let’s be real here, you can’t possibly go¬†wrong with buffalo wings AND blue cheese dip! These were delicious indeed.

Mr. Crackles: Cup of Crackling

When I first saw these cups of magical cracklings, I knew I needed to devour one. To be honest, I was a bit disappointed with them as they weren’t quite what I had imagined them to be. They were a bit too salty for my liking, hard, and dry. I prefer the crackling on top of those pieces of meat on their rolls than this crackling.

Mr. Crackles is like a Western take on a classic Vietnamese pork roll. Overall, if you want your daily fix of crispy pork crackling, be it in a roll, salad, or topped with your nacho fries, then Mr. Crackles is the place for you. I’d say that their rolls are reasonable priced for the size you get, therefore I’d give value for money an 8/10. For those who haven’t been to Mr. Crackles on Oxford Street just somewhat opposite Taylor Square, you’ll notice that they have very limited seating – 8 seats to be exact. Every time I go there though, I still manage to snag a seat and that’s only because everyone that goes there gets their rolls to go. I guess I can’t really judge the ambience of the place seeing as it’s more of a place where you’d grab your food and eat elsewhere, but if you do end up sitting down at the place to have your food, it’s quite loud from all the traffic noise on Oxford Street. It can also get a wee bit crowded if you go during peak hour, which is usually lunch and dinner I’m guessing. I saw crowded because you’ve got a lot of people lining up and waiting around for their order. If I were to give the place a rating, I’d say 7/10 as it’s alright as a takeaway place, but I’d give it a 4/10 for a sit down place. Besides that, I’m pretty sure you all know that I’m definitely going to give the food a sure 10 for the rolls. The sides had some minor issues with me, but nothing too big that would make me take it out on the rest of the menu.¬†You can’t fault a perfectly great roast pork like that from Mr. Crackles! If you can, than you are not my friend.

Mr. Crackles
155 Oxford Street
Darlinghurst, New South Wales
Australia, 2010

– Ally xx


Belly Bao

Hello Everyone! Finally I’m back with an all new Review Sunday (on a Monday – sorry about that) on the blog! I had a pretty hectic day yesterday and didn’t get around to finishing this post. I spent yesterday morning hanging out with my sister, the afternoon with a fellow food-loving friend, Miao, over some cold drinks and cake, then went to indulge in the not-as-amazing-as-I-thought-it’d-be fireworks display for Singapore’s 50th National Day (might I add also, being sardined between sweaty, wet, and smelly people; it was so gross). Then ended the night meeting Alex, talking about anything and everything while we strolled around the area and eventually made our way to have some food.

So onwards with the review – I’ve only ever been to this place once, but have heard many things about it before it even started shaking up the Sydney scene permanently. I think, that is if I am not mistaken, Belly Bao first started dishing out these buns at various market stalls across Sydney about a year ago. I managed to visit a stall at the Paddington Markets on a Sunday afternoon before the found permanent residency at the GoodGod Small Club in the Sydney CBD.

Belly Bao

So the first and not quite last, but won’t be back in a while kind of thing, time I visited the club was with my friend Marissa on a Thursday, maybe Friday night after she had finished her work. We got to the place at around 6:30pm and the place was already packed. The line to order food was not too long, but a good 20-30minute wait, so while Marissa was lining up to order food, I went around the club quite possibly 7-8 times to look for a seat, and occasionally approach people that looked like they were about to be done, asking if I could have their seats when they were done. Thank goodness I was able to snag a seat for a two just as Marissa was about to be next in line to order the food. So yes, if you do plan on visiting on a Friday or Saturday night, be prepared to hunt down seats for a while and battle the noise a bit (well it is a club after all).


SLOW BRAISED PORK BELLY: Pickled mustard greens, coriander, crushed peanuts, and kewpie mayo ($6.50)

The braised pork belly was well cooked – tender, juicy, and packed with flavour. However, I was not a fan of the pickled mustard greens and the coriander. I was able to look past these because it was actual a delicious bao overall. Perhaps a little bit more kewpie mayo or a spoonful of the stock that the belly was braised it would have been nice as it did feel a bit dry with the steamed bun.

CRACKLING ROAST PORK BELLY: Crackling, pickled radish, coriander, and kewpie mayo ($6.50)

Though I did not have this bao when I was at the club, I did have this when I visited their Paddington Market stall before they opened permanently at GoodGod. Like the first bao, this was also as delicious as the first – tender, juicy pork belly with a nice crispy crackling skin.

SOFT SHELL CRAB: Watercress, chilli a√Įoli, and lemon vinaigrette ($7.50)

Now, I love a good soft shell crab, however I was kind of disappointed with this bao just because the soft shell crab wasn’t as crispy as it could be. It had a bit of a crunch, which I’m guessing came from the shell of the crab anyway, and it was a bit chewy more than crispy. Although I really wanted to love it, it was a sad let down. If it had been the crispy soft shell crab aI hoped it’d be, it would’ve been a great bao especially paired with the chilli a√Įoli and lemon vinaigrette!


Belly Bao - Belly Bao spicy half chicken
SIDES & SNACKS: Belly Bao spicy half chicken ($15.00)

Beside the baos, we also got a couple of sides and we didn’t need to think twice about getting some fried chicken; I mean, who doesn’t like fried chicken? Or better yet, spicy fried chicken? Absolutely delicious, crispy skin on the outside, and tender, juicy meat on in the inside. It wasn’t really that spicy to be honest, but it’s alright for someone who can’t take spicy I guess. Or if you don’t do spicy at all you can just opt to have the non-spicy chicken ūüôā

Belly Bao - Sweet potato fries drizzled with chilli a√Įoli
SIDES & SNACKS: Sweet potato fries drizzled with chilli a√Įoli ($7.00)

You can honestly never go wrong with sweet potato fries, NEVER. This was a pretty hefty order though and I don’t think we even finished them because we were too full in the end to down them all. The fries weren’t very crispy to be honest which was a shame, but were still nevertheless oh so good. For some reason though, I found their chilli a√Įoli super spicy – even more spicy than the spicy chicken so not sure what happened there!


BAONANA SPLIT: Golden fried bao with vanilla ice cream, fresh banana slices, salted peanuts, drizzled with Nutella ($6.50)

Before I begin, I just want to say that I wished they did more desserts for their menu because their golden fried baos are heaven on earth. Maybe they could consider changing up the dessert menu once in a while like how other places change up their dessert flavours once every two weeks. That may just very well attract me towards the place even more! Anyway, I can’t really fault this dessert because I love banana and Nutella, and everything else paired with it. If I had to nitpick this dessert, I just wished that the Nutella was a bit more like a sauce ūüôā

STRAWBELLY BAO: Golden fried bao with vanilla ice cream, fresh strawberry slices, drizzled with condensed milk ($6.50)

From the two desserts, this was the once I actually ordered while Marissa had the first. I’m glad this was the one I ended up because I loved the strawberries and condensed milk drizzle over the whole dessert. It was delicious indeed!


Belly Bao - CHERRY MELON POP & GG ICE TEA(LEFT) CHERRY MELON POP: Freshly juiced watermelon & green apple popped sweet with Fee Brothers Cherry Bitters ($9.00)

(RIGHT) GG ICE TEA: Our classic house-brewed ice tea with fresh mint ($9.00)

Overall, I wouldn’t say that the food is really outstanding, but it’s a pretty good interpretation of traditional Taiwanese street food, “not how grandma remembers it”, or as one has questioned, is bao the new taco? They’re definitely a little more than just average, but would probably not score it more than a 7 out of 10; I just didn’t feel any fireworks as I had a bite of my slow braised pork belly bao. The dessert bao though I feel were on an entirely different level to the savoury baos, and so if I were to score the savoury and sweet separately, I’d give the dessert a higher ranking. Other than that, I suppose that the baos are a good value for money. One of these babies, plus a side or two, with dessert filled me up real good, each bao only setting you back about $6.50 on average. I believe that Belly Bao could have chosen a better place to locate their residency – something more in line with the history of how they started out would have been a much more enjoyable scene I believe. I was imagining a quirky caf√© on the corner of a suburban street that isn’t too far away from the city, like perhaps Bronte or Coogee, with some outdoor seating. I was a bit disappointed to hear that they’ve teamed up with a club scene which feels like the complete opposite of what their food is about I guess; then again this is just my opinion. I’d give the ambience a 4 out of 10, possibly 5 if I am being generous – but yeah, dark, noisy, super packed, not quite the way I want to enjoy these delicious baos.

Belly Bao
53-55 Liverpool Street
Sydney, New South Wales
Australia, 2000

– Ally xx

Roast Pork Crackling with Kale & Quinoa Salad

Roast Pork Crackling with Kale & Quinoa Salad

Hello Everyone! Can’t believe that it’s already the end of June! How time flies by much too fast. I’ve got just about a month left here in Sydney and then it’s quite possibly goodbye for a while. I wish I could stay, I really do, but it’s time for me to move on…

Sorry for the late post; I just got back home from a rather late dinner out with Amrita and Kevin. We had French Galettes and Cr√™pes in Randwick at Four Frogs Cr√™perie, exchanged conversations and laughs, and got up to a little mischief on our walk home. Basically Kevin managed to command Amrita to get into a shopping trolley that we found on our walk and pushed her down the street for a good 10 minutes or so I guess. He gave her a pretty rough ride by letting go on some occasions and leaving her in the middle of the road which made it all the more funny, especially Amrita’s priceless facial reactions.

Kale & Quinoa Salad

Anyway, besides that, this morning/afternoon I was in the kitchen making a lovely Kale and Quinoa Salad to go with my Roast Pork Belly Cracking. The crackling was no doubt well cooked; juicy, tender meat with a crackle to die for, paired with a chilli, garlic, lemon, soy sauce dip that made it all the more enjoyable. Of course, all that delicious but fatty belly needed to be paired with a light and healthy salad. I’ve never actually cooked quinoa before, but I have had quinoa at caf√©s. While I was cooking it, I could smell something burning, and at first I thought it was the quinoa because I could’ve sworn the smell was coming from the pot, and then I remembered my almonds. My poor almonds we’re slightly over-tanned on one side as I forgot that they were roasting in the oven.

Roast Pork Crackling Ingredients

Kale & Quinoa Salad Ingredients


*Includes time needed to set aside the pork belly in the fridge overnight to draw out extra moisture for a crispy crackling when roasted.


For the pork belly crackling

  • 750g pork belly
  • 5-6 dried bay leaves
  • 1 tsp salt, plus more for rubbing
  • 1 tsp whole black peppercorns
  • Oil for rubbing

For the dipping sauce

  • 4 tbsp dark or light soy sauce
  • 2-3 garlic cloves, minced
  • 2 red bird’s eye chillies, slices
  • 1 lemon wedge, juiced

For the kale & quinoa salad

  • 150g organic quinoa
  • 50g roasted almonds, unsalted
  • 1 avocado,¬†peeled, pitted, and cut into small chunks
  • 1 bunch kale, roughly chopped
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • Crumbled feta cheese
  • Ground salt and black pepper to season
  • Lemon juice


  1. Pork Roast Prep: Score the skin with a very sharp knife. Place the meat in a large pot with water, salt, whole peppercorns, and bay leaves. Boil for about 45 minutes to an hour. Remove from the heat and drain, placing in a large bowl lined with a paper towel. Once the meat has cooled down, refrigerate uncovered for at least 24 hours. Refrigerating the meat will help to draw out any remaining moisture. Remove from the refrigerator and bring back to room temperature prior to roasting in the oven.
  2. Roast Pork Crackling: Preheat oven between 220-240C (425-475F or gas mark 7-9). Rub oil and plenty of salt into the scored skin, really getting it into the slits of the score marks. The fat under the skin will react to the salt and that is what makes the skin puff up and crisp up. Roast in the oven for 20 minutes and then bring the temperature down to 160C (325F or gas mark 3) and roast for another 10 minutes. Remove from the oven and let the meat rest for 20 minutes.
  3. Kale & Quinoa Salad: While the pork belly is roasting in the oven, blanch the chopped kale in hot salted water for about 4-5 minutes. Drain thoroughly. Add to a large serving bowl together with the roasted almonds and avocado chunks.
  4. Bring a medium-sized pot of water to a boil. Once boiling, add the quinoa in and cook for about 15 minutes. Once done, drain thoroughly and add to the serving bowl. Season with a bit of salt and pepper. Dress with balsamic vinegar, olive oil, and about 1 tablespoon of freshly squeezed lemon juice. Mix around until well combined. Top with feta cheese.
  5. Dipping sauce: Add all the ingredients together in a small bowl and mix well.
  6. Serve for the family and/or friends and enjoy!

Roast Pork Crackling with Kale & Quinoa Salad

Roast Pork Crackling with Kale & Quinoa Salad


– Ally xx


The Potting Shed at the Grounds

Hello Everyone! It’s Sunday which means another review on the blog tonight for you! Today’s post is one of my favourite caf√©s to date. I’ve been here a total of 3¬†times now and this place always finds a way to impress me. That’s right, I am talking about The Potting Shed at the Grounds of Alexandria! The ambiance, the feels, the food, the service, and of course the ever so friendly, drop-dead gorgeous waiters there – spot on. I came to know about this place through Instagram photos from friends and various food bloggers that I follow.

My first trip here was when my high school friend Andrew came to visit, which was somewhere in mid-August. We, and three of my other friends went along for a lovely Sunday brunch. I remember that day clearly – it started off wet and gloomy, but ain’t no rain gonna stop me from getting FOOD, especially from the Potting Shed. By the time we finished catching up over food (which was a very long time indeed – basically the table next to us seated 3 different customers before we got up and left), the sun came out and it ended being such a beautiful day. My second trip here was for dinner; a complete different feel to the ambiance as it was dark, but food was the same – spot on delicious. The third time, we were a group of about 12 people, gathered together to celebrate my 23rd birthday over a delicious brunch. And finally, I popped by the Grounds for their Christmas markets. I got a photo with Santa and instead had food from the Garden Caf√© – it was a festive day and again the food didn’t disappoint.

The Potting Shed at the Grounds

The Grounds of Alexandria is located in an old pie factory from the early 1900s. The exterior and interior design maintains the integrity of the former warehouse, embracing its rustic and industrial aesthetic. Besides the cafés, the site opens onto a luscious garden of heirloom vegetables and fragrant herbs, in which the kitchen uses sustainable practices. This includes picking fresh herbs every morning and working with full time horticulturalist to grow seasonal produce for the menu; offering a wholesome and rustic menu. The site is also home to  a coffee research and testing facility as it is known to be the flagship venue for its specialty coffee. If you want to know more about their sustainable practices and research facility, head on over to their website at GroudRoasters.

The Potting Shed is one of the eateries that can be found at the Grounds. It is located towards the back of the site, if you’re entering from Huntley street, right next to the florist. When you walk in, you are immediately greeted by one of the locals at the caf√© Fluffy the Blue and Gold Macaw. The caf√© is surrounded by lush greenery and really defines its name throughout – from how they presented their menu right down to the cutlery used; terracotta pots everywhere! This is also one of the reasons why I love this place so much.

The Potting Shed at the Grounds - SHARE WITH FRIENDS: PUMPKIN FATTEH
Roasted pumpkin, za’atar, pine nuts, labne, black sesame seeds and flatbread ($16.00)

This roast pumpkin fatteh was melt-in-the-mouth perfection; a wholesome burst of Middle Eastern flavours that is sure to tingle your tastebuds. If you’re looking for a great entr√©e, this is definitely one to try and share with friends. The pumpkin was so tender that you could easily spread it onto your flatbread. Top it off with a bit of labne, pine nuts, za’atar, and chives and you’ve got every element of this dish in one bite. My only criticism for this is that the flatbread-pumpkin ratio isn’t quite balanced – would love more flatbread to wipe up the rest of the labne and pumpkin!

with kimchi and rye-eye mayo on a charcoal brioche ($16.00)

Taking a shift in culture, these pork sliders are a fusion of French (brioche), Japanese (kurobuta), and Korean (kimchi) cuisines. I am not a complete fan of kimchi, but these flavour combinations worked to my liking. The pork belly sandwiched between the charcoal brioche buns were flavourful and melt-in-thee-mouth tender. The pork crackling on the side of each slider? Crispy. They are offered as a set of three per order on their menu, but you can always ask your friendly waiter/waitress to add an extra or two at additional costs.

The Potting Shed at the Grounds - SHARE WITH FRIENDS: MINI DOGS
Shed-made Kurobuta pork & fennel sausages with caraway seed, cabbage and apple slaw, plus white onion, dill and mustard ($16.00)

This was probably one of the most enjoyable entrées on their menu as it was served as a sort of DIY plate. It was quite entreating in a way because not realising that they had already cut a slit into the buns, Jialing further made a horizontal cut along the sides of the buns. When she cut through halfway and the top fell right off, she realised that incisions had already been made. But other than that little mishap, the dogs tasted amazing. Like the pork sliders, you can ask for an additional serving or two at additional costs.

You’d imagine having these 3 hefty entr√©es would already be ever so filling for 5 people, but no, we were just getting ready and pumped up for our mains!

served up with hand-cut potato chunks and rosemary salt, lemon, watercress, radish and tartare ($23.00)

served up with hand-cut potato chunks and rosemary salt, lemon, watercress, radish and tartare ($23.00)

You have a choice of battered, crumbed, or grilled for their market-fresh fish of the day. As you can see, we went for the classic battered and grilled. The fish was cooked to perfection and again just melt-in-the-mouth, especially the grilled fish. It’s like a fancy take on fish and chips, but instead of the chips, you have baked potato chunks seasoned with rosemary salt. The salad on the side added an extra texture to the palette and a burst of freshness to the tastebuds.

with sweet & sour glaze, spiced eggplant ($23.00)

This was amongst the best mains that I’ve had from the Potting Shed. Beef and eggplant are a match made in heaven, both absolutely tender and packed with flavour. We were unsure though whether it was actually beef ribs as according to Jialing, they didn’t taste like ribs. For me, they didn’t look like the classic ribs for they weren’t served on the bone, but nonetheless, delicious!

amongst fenugreek, coriander, walnuts, pomegranate, cucumber, radish and grains ($28.00)

This charcoal-grilled chicken was another favourite amongst us. I actually can’t remember if the skin was crispy, but that golden tan on it though! Tender, juicy chicken on a bed of yummy grains. The broth (sauce?) that came on the side to bathe your chicken in was also very flavoursome, and the fresh greens on the side balanced the dish as a whole.

The next two mains I unfortunately cannot comment on because I did not get to have a bite of! This was during my birthday and everyone basically had their own mains. I am assuming that they all taste very good anyway as my friends ate every single thing on their plate and left nothing behind.

with shed-made dill pickles, mustard seed onions, tomato chilli jam and lettuce, all on a poppyseed bun with chips ($21.00)

The Potting Shed at the Grounds - SHED MAINS: LAMB SHANK POT PIE
with piped buttered mash and green leaf salad ($24.00)

(6) covered in burnt lemon dressing, served whole ($32.00)

I actually got to try one of these plump jumbo prawns – they were cooked to perfection and packed with flavour. I actually have a funny story to tell about these. But first, flashback to entr√©es. So amongst the friends who came to my birthday brunch was Daniel. When digging into our pumpkin entr√©e, we realised that he was putting the pumpkin skins to the side. We told him that you could in fact eat them. Then came along this main of his – I didn’t actually notice it at first, but towards the end of his meal I realised how clean his plate looked. He had eaten the shells of the prawns. After that we all made fun of how when he could actually eat the skins, he’d put them aside; and when he’s not meant to eat the skin (shells), he ate them anyway!

(6) infused with oregano, mint and grilled lemon, with beetroot, potato & feta salad ($34.00)

When i visited the Potting Shed for the second time for dinner, my eyes were all over this dish as I was deciding on what I wanted to have. I went for something else though only because I thought it was a bit expensive for a casual weekend dinner. We settled the bill and just before I walked out of the café, a waited walked by carrying two plates of these babies and I had an instant food regret. They looked so good even though it was relatively dark and I could barely see a thing. I knew then that this was definitely a dish that I needed to order for the next visit despite how expensive it was. And voilà! I went all out and ordered it for my birthday and definitely no regrets. My only criticism? It was probably a little bit too pink on the inside for me, but otherwise, flavour combination was on point!

The Potting Shed at the Grounds - DESSERTS: BAKED APPLE PIE (for 2 people)
amongst home style vanilla custard ($16.00)

I actually cannot remember what my mouth felt like after having this dessert which means that it probably wasn’t as memorable as the last dessert you’ll see in this post. Nonetheless, it was a great tasting apple pie. I really liked how they served the vanilla custard in an old-school milk bottle, it made us fight over who wanted to pour it onto the pie!

Again, I was not able to have a bite of the next two desserts, so I won’t be able to comment on them. But judging by the orgasmic sounds that my friends made while consuming the dessert, I’m guessing they were pretty top notch as well!

The Potting Shed at the Grounds - DESSERTS: BANANA TART TATIN
alongside coconut ice cream and hazelnut praline ($14.00)

The Potting Shed at the Grounds - DESSERTS: BANANA BANOFFEE PIE
short crust pastry with caramel topping, flavoured cream, grilled banana and coconut ice cream ($12.00)

with vanilla bean or salted caramel ice cream ($14.00)

Ever heard of the saying that there’s always room for dessert? THERE WILL ALWAYS BE ROOM FOR THIS DESSERT HANDS DOWN! You can obviously tell that this is probably the most mouthgasmic dessert I’ve had EVER! The first time I had this dessert I unfortunately had to share with 4 other people – it was definitely not enough! I had about 2 mouthfuls and that was it! Much rage. But for my birthday, I ordered one just for myself! This warm and chocolate-rich pudding is to die for, and the salted caramel ice cream on the side was the perfect match. I mean, if this photograph of the dessert doesn’t entice you into making that wise decision to order it, then I have no words for your insane mind.

What I have shown in this post is just a number of dishes that you can find at one of the cafés at the Ground of Alexandria. The site is filled with various food stalls and I definitely recommend spending a sunny weekend at the Grounds with friends for some delectable eats. Explore the gardens, the markets, and of course say hi to the various farm animals!

The Potting Shed at the Grounds
Building 7A
No. 2 Huntley Street
Alexandria, New South Wales
Australia, 2015

– Ally xx

Paksiw na Lechon Kawali

Paksiw na Lechon Kawali

Hello everyone! This is another Filipino dish that I really love. I have a lot of favourite Filipino dishes actually, but there are some that I cannot bring myself to eat – I’m pretty sure they taste good, but a little bit off putting for me, and yes, I am talking about the infamous dinuguan (a¬†savoury¬†stew¬†of meat and/or¬†offal,¬†simmered¬†in a rich, spicy dark¬†gravy¬†of pig¬†blood, garlic, chilli, and vinegar). I get the shivers every time I think about this dish. Anyway, enough about this dish for it’s thankfully not what today’s post will be about.

Lechon Kawali is basically a pan-roasted pork dish popular in the Philippines. It is usually accompanied by sarsa ni mang tomas (basically a sauce blend of liver, vinegar and spices that give that distinct sweet and spicy taste it is famous for), ketchup, or soy sauce with calamansi (Philippine lime). Lechon kawali is cooked by boiling then later deep frying a portion of the pig.

Lechon Paksiw is essentially a term associated to a dish that is cooked with vinegar, garlic, onion, and sarsa ni mang tomas sauce. It is a pork dish made from leftover roast pig which is known as Lechon. However, fresh pork can also be used to make lechon kawali. Traditionally, as mentioned above, the pork is deep fried. Because I don’t like deep frying stuff, I roasted the pork in the oven like I would do for pork crackling – the result I find is better, not oily and the meat remains tender and juicy on the inside where as deep frying has a tendency to make the meat tough and dry.

Paksiw na Lechon Kawali

PREP TIME (see below)* | COOKING TIME 1 HOUR 20 MINS |

*If you plan on making dish, plan for about 1-3 days ahead for resting time in the refrigerator.


  • 1kg fresh pork belly or shoulder
  • 1 bottle (330g) mang tomas all purpose sauce
  • 6 cloves garlic, peeled and crushed
  • 3 bird’s eye chillies
  • 3/4 cup white vinegar
  • 1 cup pork stock
  • 1 tbsp white sugar
  • 6 dried bay leaves
  • 2 tsp whole black peppercorns
  • Ground salt
  • Oil for rubbing


  1. Score the skin with a very sharp knife. Place the meat in a large pot with water, 1 tsp of the whole peppercorns and half of the bay leaves. Boil for 20 minutes. Remove from the heat and drain, placing in a large bowl and let to cool to room temperature. Reserve the pork stock for cooking later. Once the meat has cooled down, refrigerate uncovered for at least 24 hours or for up to 3 days for a better result. Refrigerating the meat will help to draw out any remaining moisture. Remove from the refrigerator and bring back to room temperature prior to roasting in the oven
  2. Preheat oven between 220-240C. Rub oil and plenty of salt into the scored skin, really getting it into the slits of the score marks. The fat under the skin will react to the salt and that is what makes the skin puff up and crisp up. Roast in the oven for 20 minutes and then bring the temperature down to 160C and roast for another 10 minutes. Remove from the oven and let the meat rest for 20 minutes. Then cut the pork into chunks.
  3. Add all the remaining ingredients into a large pot together with the pork belly chunks. Simmer for 20 minutes and then serve with steamed rice.

Paksiw na Lechon Kawali


– Ally xx