28-yr old nocturnal over@nal geekette Malaysian.
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FF: Last Sydney suppers
This is a long overdue Foodie Friday entry. So I've put together three dishes or meals that I've had towards my last week in Sydney. Only one being something I've attempted to cook - the Bak Kut Teh dish I mentioned I was making.
On one of our unusual grocery shopping trip (unsual meaning, not shopping next door at Woolly's), I found a packet of Claypot brand Bak Kut Teh herbs. Somehow I've become a hoarder every time I find a Malaysian brand spice packet, and bought this not knowing if I will even make it for Lee one day. Of course, it ended up not as a choice of meal for just the two of us, but a dish for entertaining a couple of new friends.
After proper deliberation on whether I would attempt making a curry dish or Bak Kut Teh for my kwai loh guests, I decided on the latter as a definitely more authentic Malaysian "experience". And also because of the herbal content, I thought it appropriate for the cool autumn weather we were having. Then came my quest to find out which version of the pork bone tea I was going to make, and where to find the must have Yu Char Kwai (Chinese crullers).
The pork bone tea eventually found itself simmering with three types of pork meat from the butchers - diced pork, pork belly and pork ribs; enoki mushrooms, sliced button mushrooms, tofu puffs and later on, iceberg lettuce leaves blanched in its serving bowl.
As for the Yu Char Kwai, I didn't have any difficulty getting them in Ashfield (the Chinese suburb where Lee works). Dinner was served to our two delighted guests on Saturday night, where one of whom quite enjoyed dipping the crullers in the soup. He mentioned to me that it was very similar to a pastry which they have in France.
Because I had made such a big pot of Bak Kut Teh, my supposed brunch outing with my German friend the next day ended up at home to the warmth of the reheated broth. My misgivings about the strong herbal smell and taste of the tea were slurped away by all three guests delight and enjoyment over a new dish.
***
The Friday of our Relationship Declaration was also Lee's niece's birthday. Her parents had already booked a table at Jordon's, Darling Harbour for the family on Saturday, so it became a double celebration for us. Here's the deluxe seafood platter for two which Lee & I shared.
That isn't your regular lobster, that's a Balmain bug. And the dozen of Sydney Rock Oysters, although cheap, it's rather small. Also on the platter were chilli prawns, mussels, squid, seaweed, grilled prawns, crabs and chips.
B & H took Lee and I out for dinner the Sunday before I left. We went out to The Rocks in search of a gourmet pizza bar that served Australian meats, which Lee had been to before once for his birthday. Eventually we found The Australian Hotel on Cumberland Street, The Rocks.
Clockwise from right - Salt Water crocodile marinated with fresh Thai herbs and served on spicy coconut cream with Asian greens; BBQ Emu - Spanish onion, roasted capsicum and fresh chilli; Roast duck - mushroom, Spanish onion, Asian greens, shallots, sesame seeds with a plum ginger sauce; & Pepper Kangaroo marinated in native pepper with roasted capsicum and munthari berries.
Comments
crocodiel?? really??? wow...that's something new. but those balmain bugs are a real scam!! so tiny n hardly no flesh but so $$$$!! terrible...i love the rocks!! there's a really nice italian place there but i forgot the name. did a blog on it though....starts with a 'c' if i'm not mistaken. we should check it out some time. :) cab go together! and now....that bak kut teh looks so yummy!!! should try it out myself eh? ;) have to go get the yew char kueh first...
Yvy | May 5, 2007 10:27 AM