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Tag Archives: asian

Dragon Hot Pot, Box Hill Central (Melbourne)

Box Hill, as we all know has a populous Asian influence, so in my opinion it also becomes one of the best spots to enjoy Asian cuisine. There are plenty of restaurants offering varying styles of Asian food and a visit to Box Hill Central will offer you a glimpse into this world.

I was invited recently by Box Hill Central to check out one of their most popular food joints, Dragon Hot Pot.

Dragon Hot Pot is situated in the North precinct (food court) of Box Hill Central; it’s in the older part of the complex so if you are new, feel free to ask any of the staff for help like we did. Once you are in the North food court, it’s hard to miss Dragon Hot Pot as it’s a rather famous and one of the older eateries of Central.

Dragon Hot Pot, Box Hill Central (Melbourne) - thespiceadventuress.com

If you are new to the whole Hot Pot culture, then you might need a bit of help to get started. The staff is friendly and having a chat with them is a great idea if you want assistance or recommendations.

Traditionally, a hot pot is a style of cooking in which a large pot of boiling soup stock is placed in the centre of the table surrounded by different raw ingredients which are then dipped into the broth to be cooked and consumed. It’s fun, interactive and diners get to customize and pick their set of preferred ingredients.

At Dragon Hot Pot, the idea remains same though executed slightly different to suit a food court ambience.

The first thing that you notice as you walk into Dragon Hot Pot is rows and columns (lots of them!) of ingredients lined up that you can choose to customize your hot pot. You will be handed a large metal pot into which you can then add your choice of ingredients. It’s so easy to get carried away guys; I literally wanted each and every ingredient in my pot.

Dragon Hot Pot, Box Hill Central (Melbourne) - thespiceadventuress.com

Dragon Hot Pot, Box Hill Central (Melbourne) - thespiceadventuress.com

But that’s not a very wise decision so make sure you exhibit restraint and weigh your pot periodically so that you don’t go over the top. The base stock comes at no extra cost and the ingredients are priced $3.20 per 100g with minimum spend being $12.80 (i.e. 400g). Plus there are also a variety of condiments that you can add to your final hot pot, totally free of cost again.

There are three main stock bases available at Dragon Hot Pot in Box Hill (some other branches have upto 5). The first one is the signature Ma La Tang; cooked with more than 24 wild herbs from the Mount Emei region in Sichuan, China, this one is a must try here. The other stock bases are Sichuan Hot n’ Sour and Collagen Bone Broth.

Dragon Hot Pot, Box Hill Central (Melbourne) - thespiceadventuress.com

Dragon Hot Pot, Box Hill Central (Melbourne)

Once you hand over your pot of chosen ingredients to the staff, you can then customize it further with your stock base of choice and also the spice level. Finally your hot pot arrives in a beautiful vibrant yellow bowl with all the ingredients simmering in the hot stock base. Feel free to add the toppings too but even without anything extra, the hot pot is just perfect.

The stock bases we chose were the Signature Ma La Tang and Sichuan Hot n’ Sour.

An assault on the senses, the hotpot broth makes your tastebuds come alive in ways you could never imagine. It was hot and spicy with so many different ingredients of your liking; what can be better than a completely customized bowl of soup.

Yes you will be sweating through all pores by the time you finish and get in there, slurp it all up because that’s the way to enjoy a hot pot.

Dragon Hot Pot, Box Hill Central (Melbourne) - thespiceadventuress.com

Dragon Hot Pot, Box Hill Central (Melbourne) - thespiceadventuress.com

We are definitely going back for more bowls in the future!

Dragon Hot Pot

Upper level North Food Court
Box Hill Central
1 Main Street,
Box Hill, VIC – 3128

Timings:

Mon: 9am – 5.30pm
Tue: 9am – 5.30pm
Wed: 9am – 5.30pm
Thurs: 9am – 7.00pm
Fri: 9am – 9.00pm
Sat: 9am – 5.00pm
Sun: 9am – 5.00pm

Disclaimer – As mentioned, I was invited by Box Hill Central to experience the food at Dragon Hot Pot. All the photographs and musings are entirely mine.

Dragon Hot Pot Menu, Reviews, Photos, Location and Info - Zomato

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Asian style Chicken Fried Rice

First of all, a big apology for putting up this post so late. Many of you have been asking the recipe for this Chicken fried rice for a while now and I have been chirping away the phrase, ‘it will soon be on the blog’ to all.

It’s just that too many things have been going on, both personally and professionally. Sitting down to write out the recipe has taken me the longest time. But today I was determined to get the post published so that all of you can try out this absolutely lipsmacking Chicken fried rice.

On the personal front, most of you would be aware of the Kerala flood situation and the trail of destruction and devastation it has left behind. While my own family was affected less, there have been members of the extended family and friends, many of whom had to be evacuated and put up in shelter homes and many others who have lost everything they have including homes, businesses, properties, agricultural land etc….

It’s a difficult time that everyone’s going through back home. Almost the whole of last week was spent in just trying to communicate with family and in many instances, it took us almost 4-5 days just to establish communication with our loved ones. Work was the last thing on my mind so except for some client projects, I hardly updated the blog.

Getting back to today’s dish, this Chicken fried rice is one of the best I have ever made. It’s totally different to the Indo Chinese style or the typical Chinese style that I often make at home. Adapted from a Marion Grasby recipe, this is more of a modern Thai style chicken fried rice.

It’s quite simple to put together but the flavours are incredible and I loved the fact that turmeric is a key ingredient which adds so much depth and flavour to the rice. Another key ingredient is belachan or shrimp paste, adds that umami hit which really comes through in the final dish.

I usually have a menu plan ready by the end of each week for the following one, so whenever there’s fried rice on the menu, I try and prepare the rice a day ago as the texture of one day old rice works best. But don’t fret about it if you can’t find the time; just make sure you prepare the rice first, drain and spread out to cool before going ahead with the remaining dish.

This chicken fried rice is all about the toppings and condiments too. Fried eggs, fresh coriander, cucumbers, fried shallots, sambal oelek all create this wonderful texture and layers of flavour to the final dish. Requires no other side dish to go along, but you can indulge yourself by adding a stir fry to accompany.

So let’s get cooking this Thai inspired chicken fried rice; and if you make it do tag me #thespiceadventuress in your social media posts so that I can see it too. Or leave a comment below; I love hearing from all of you.

Asian style Chicken Fried Rice - thespiceadventuress.com

Ingredients:

  1. 5 cups cooked medium grained rice
  2. 4 eggs
  3. Vegetable oil; (for frying the eggs and making the rice)
  4. 500 gms chicken thigh (skinless & boneless); thinly sliced
  5. 1 large brown onion; finely sliced
  6. 3 garlic cloves; finely chopped
  7. 1 long red chilli; finely sliced
  8. ½ tsp turmeric powder
  9. 1 ½ tsp shrimp paste
  10. 3 baby bok choy; slice the light green part and tear the leaves coarsely
  11. 3 tbsp soy sauce
  12. 2 tsp kecap manis (sweet soy)
  13. Salt, to season
  14. Fried shallots
  15. 4-5 sprigs fresh coriander leaves
  16. Sambal oelek, to serve
  17. Lebanese cucumber; to serve

Method:

  1. Heat 1/3 cup vegetable oil in a large wok till smoking hot. Add the chicken pieces and season lightly with salt. Cook till the chicken is just about done; remove and keep aside.
  2. In the same wok (add more oil only if necessary), add the onions, garlic, chillies and sauté on medium heat till the onions are softened.
  3. Lower heat and add the shrimp paste and turmeric. Break down the shrimp paste using the back of the ladle and mix well to combine. Cook for about 1 minute till it gets aromatic.
  4. Next add the cooked chicken pieces along with the light green stalks of the bok choy; toss and stir fry for 30 seconds.
  5. Add the cooked rice, soy sauce and kecap manis. Toss well to combine and finally add the bok choy leaves. Mix well and stir fry for about a minute.
  6. Once the rice is done, fry the eggs to your individual preferences.
  7. To serve, place the fried rice in a bow and top with fried egg, cucumbers, coriander, sambal oelek, shallots and kecap manis.
  8. Tuck in!

 

 

 

 

 

 

Hanoi Mee Kitchen and Bar (Port Melbourne)

I have not ventured much into the dining scene of Port Melbourne so I was quite excited when I got an invite from Australian Good Food Guide (AGFG) to check out Hanoi Mee Kitchen and Bar.

Situated on Rouse Street, Hanoi Mee has a small but vibrant and colourful space. The interiors are tastefully done and represent modern Vietnamese in every nook and corner. Traditional crafts share space with modern industrial vibes to create a beautiful space that’s perfect for after work drinks or dinner with friends and family.

Hanoi Mee Kitchen and Bar (Port Melbourne)  - thespiceadventuress.com

Hanoi Mee Kitchen and Bar (Port Melbourne)  - thespiceadventuress.com

Chef Ennis Le has created a menu that’s distinctly Vietnamese yet very modern in its approach to flavours. Drawing inspiration from the local produce combined with his flair for creativity and attention to details and presentation, Hanoi Mee is a great dining experience for those seeking to explore Vietnamese flavours in a contemporary style.

For drinks, we ordered the Chilli Mojito (white rum, St. Germain liqueur, lime, chilli, mint, ginger/chilli syrup and soda) and the Port Melbourne Mar-Tea-Ni (tea infused vodka, peach liqueur, mango liqueur, lemon juice and egg white).

The Chilli Mojito was the clear winner; it’s spicy, punchy yet balanced perfectly. Highly recommended!

Hanoi Mee Kitchen and Bar (Port Melbourne) - thespiceadventuress.com

Hanoi Mee Kitchen and Bar (Port Melbourne) - thespiceadventuress.com

The ‘Small Bite’s section of the menu looked so interesting and we wanted to try out quite a few dishes. So instead of a-la-carte, we ordered ‘Best Bits’ which is a selection of seven of the signature starters from the menu. A good way to sample a variety of dishes and a great option for a tapas style dinner.

We started with the Calamari, crab and shrimp spring rolls which were served with lettuce, herbs and nuoc cham. I absolutely love Vietnamese style spring rolls; the best in my opinion and this modern version was super delicious. Super crunchy covering which I think was made from fried noodles; these spring rolls really set the bar high for the remaining meal.

Hanoi Mee Kitchen and Bar (Port Melbourne) - thespiceadventuress.com

The next dish arrived with much fanfare; Confit salmon with coconut, avocado, granny smith apple and wasabi caviar served in sesame cone. A very modern interpretation of some classic flavours, I was a bit apprehensive of how it would taste. But it was delightful; light and subtle with all the flavours in perfect balance.

Hanoi Mee Kitchen and Bar (Port Melbourne) - thespiceadventuress.com

Next to arrive were the Steamed prawn dumplings. Now we cannot dine at any Asian themed restaurant without ordering dumplings, that’s like the gold standard. And Hanoi Mee didn’t disappoint; kept it true and delicious.

Hanoi Mee Kitchen and Bar (Port Melbourne) - thespiceadventuress.com

The next to taste was the Yellow tail king fish, pomelo, young coconut shredded on betel leaves. Another small bite that I would highly recommend; morsels of deliciousness indeed.

Hanoi Mee Kitchen and Bar (Port Melbourne) - thespiceadventuress.com

You have to try out the Black pepper sticky pork belly bun with cucumber, spring onion and chilli. The flavours were amazing; the bun was really soft but I felt that the pork belly could have been sliced thin so that the pork didn’t feel overpowering.

Hanoi Mee Kitchen and Bar (Port Melbourne) - thespiceadventuress.com

Sweet chilli chicken wingettes with crispy shallots and coriander – this one’s for all the chicken wing lovers. Crispy yet tender and juicy inside tossed with Asian flavours of sweet, spicy, tangy; it was a delightful snack.

Hanoi Mee Kitchen and Bar (Port Melbourne) - thespiceadventuress.com

Another dish that I was quite interested to try was the Sher Wagyu steak tartare with ginger, fried shallots on crispy rice cracker. This is the first time I have tried tartare infused with Asian flavours and I was not at all disappointed. A tad bit salty but the overall taste was amazing especially when paired with the crunch from the crackers.

Hanoi Mee Kitchen and Bar (Port Melbourne) - thespiceadventuress.com

The final dish that we tried from the Small Bites section was the Spring bay mussels steamed in Hanoi beer with Vietnamese mint, lemongrass, ginger and chilli. I am a huge mussels fan so I was happy to dig into this; subtle yet lots of punch from the aromatics and chilli.

Hanoi Mee Kitchen and Bar (Port Melbourne) - thespiceadventuress.com

Now these small bites are more than enough to fill you up, but we couldn’t come away without trying out any mains.

So from Mains, we chose the Hanoi Mee signature dish; Caramelised pork hock with tamarind caramel sauce served with cos lettuce, fragrant herbs, pickled carrots and papaya. First of all let me tell you that this is a huge dish that is clearly meant to be shared unless you have a matching appetite.

The caramelized sauce encrusted crispy skin on the pork was just heavenly. The meat was succulent and juicy mostly but owing to its sheer size, there were a few places where the meat had started to get dry. But inspite of that, it was super delicious. The best way to have the dish is to cut out slices of the meat and roll it inside the lettuce topped with the fresh herbs and pickles.

Hanoi Mee Kitchen and Bar (Port Melbourne) - thespiceadventuress.com

Hanoi Mee Kitchen and Bar (Port Melbourne) - thespiceadventuress.com

To go along with the mains, we also got the Crispy soft shell crab, mango and papaya salad with a ginger dressing. The salad works as a dish just by itself and generous portions too. If you love soft shell crab, then do give this salad a try. Again highly recommended.

Hanoi Mee Kitchen and Bar (Port Melbourne) - thespiceadventuress.com

In a nutshell, Hanoi Mee is an excellent spot to experience modern Vietnamese cuisine. The flavours are distinctly Vietnamese yet in a contemporary Australian setting; the best of both worlds. I can’t wait to go back.

Hanoi Mee Kitchen & Bar

140 Rouse Street,
Port Melbourne VIC 3207
hanoimee@gmail.com

Phone no: (03) 9042 7921

Timings:

Sunday: 11:30am – 10:00pm
Monday: 5:00pm – 10:00pm
Tuesday: 5:00pm – 10:00pm
Wednesday: 5:00pm – 10:00pm
Thursday: 5:00pm – 10:00pm
Friday: 5:00mm – 10:00pm
Saturday 5:00pm – 10:00pm

Disclaimer – I dined as a guest on behalf of AGFG at Hanoi Mee. All the photographs and opinions remain entirely mine.

Hanoi Mee Kitchen & Bar Menu, Reviews, Photos, Location and Info - Zomato

Chicken Wonton Soup

Anthony Bourdain is no more.

Never in my wildest imagination did I think that this is the way I would pay tribute to him on my blog. I have always wanted to write about Bourdain, his books, travels, shows and the stories of food cultures that he bought into our lives. But somehow I never put those thoughts to paper and now this….

It’s been an incredibly hard one to digest.

I have never been so profoundly distressed about someone’s death, especially someone who has not been a part of my personal or real life. He was not family or a friend, just a celebrity I watched on TV, so I couldn’t even fathom why I experienced that numbing ache, that overwhelming sense of sadness that sits heavy in my chest everytime I think of it.

But the truth is that he was one of those rare souls who had touched my life (and I realise so many others too) at a much deeper level.

Yes, Bourdain was all about the food, travel and culture. At least that’s how I identified with his books and shows initially. All the more, because I have always been an advocate for food…without borders, a belief or philosophy on which my blog has been founded too.

But as I got to read and watch him more, I realised that I connect with him so deeply because of our inherent restless, angry souls. His journey has been so different to mine yet somewhere I felt a sense of ‘this guy gets what I feel’ most of the time.

A restlessness to explore the world through food…..he did it through his travels; I do it through this blog. And sometimes that passion can be a burden too, because you are often misunderstood. I remember reading somewhere that most of his friends couldn’t get his relentless need to talk about food and cultures which made conversations difficult at times. And that’s a feeling I totally relate to; people around who simply can’t get my passion or think I am not doing anything worthwhile with my life.

There’s been much discussion about mental health, depression etc…. in the online world after his death but I am not going to talk about it. Not because I don’t think it’s important; because today I want to remember him again only for his love for travel and respect for food and cultures.

And I know these few lines can never completely convey the respect I have for Bourdain’s work….

Let’s get back to today’s recipe.

Dumplings, dimsims, wontons…we are just crazy about these at home. Steamed, pan fried, deep fried, we love it in all forms. But one of my personal favourites especially during winter is the wonton soup.

Chicken Wonton Soup - thespiceadventuress.com

I order it a lot while eating out at Asian restaurants but this time, I wanted to make it at home. I am not a pro when it comes to shaping wontons so I just followed this video which was really informative.

Not a complicated recipe at all but a tad bit time consuming making the wontons. But it was totally worth it as I made enough to freeze for another comforting weeknight dinner.

Chicken Wonton Soup - thespiceadventuress.com

The broth is light and simple but really flavourful and the only way to get that is to use a really good quality stock, store bought or homemade. I added the long red chillies (less heat), plenty of garlic and ginger along with soy and sesame oil to get a well balanced and moreish broth. I could just drink this broth all day long…..

This chicken wonton soup is like a hug in a bowl. It only takes minutes to prepare the broth and the wontons are boiled in the broth itself. I also added some bok choy at the end to finish off. You can add mushrooms, radish or any vegetables/greens of your choice. I wanted it to be all about the wontons, hence kept it simple.

Chicken Wonton Soup - thespiceadventuress.com

Recipe adapted from Fix Feast Flair

Ingredients:

For the wontons:

(Makes 50 wontons; makes extra which is suitable for freezing)

  1. 50 Wonton wrappers
  2. 500 gms chicken mince
  3. 2 spring onions (only bulb); finely chopped
  4. 2 large garlic cloves; grated
  5. 1 ½ tbsp hoisin sauce
  6. ½ tbsp oyster sauce
  7. 1 tbsp sriracha
  8. ½ tsp black pepper powder
  9. Salt, to season

For the broth:

  1. 1 litre chicken stock
  2. 1 large red chilli (less heat variety)
  3. 5 -6 ginger slices
  4. 2 garlic cloves; finely sliced
  5. 2 tbsp soy sauce
  6. ½ tsp sesame oil
  7. ½ tbsp rice wine vinegar
  8. 1 bunch bok choy (ends trimmed and leaves separated)

Method:

To make the wontons:

  1. In a mixing bowl, add the chicken mince, onions, garlic, hoisin, oyster, sriracha, pepper and salt. Mix well to combine and keep aside for 15 minutes.
  2. For making the wontons, check out this video. I made the tortellini shaped ones since it was the easiest and most preferred one for me. To create this, place about 1 ½ tsp chicken mixture in the centre of a wonton wrapper. Wet the tip of your finger in a small bowl of water and run along the edges of one half of the wrapper. Fold the wet edges over to the dry edges to get a triangle shape and press to seal. Next tuck in the two edges towards each other to get the tortellini shape.
  3. Prepare all the wontons and keep stored in an airtight container. The wontons can dry out fast so place in the container as you make each one.
  4. To make the soup broth, add the stock to a large pan. Next add the chillies, sliced ginger, garlic, soy sauce, sesame oil and rice wine vinegar. Taste and adjust seasonings as necessary. Bring to boil and add the required number of wontons. Cook for 4 minutes; then add the bok choy and cook for one more minute.
  5. Serve immediately.

Note – The broth is best made fresh, but if you intend to store it, then remove the ginger slices before doing so or it could turn slightly bitter on sitting.

Chicken Wonton Soup - thespiceadventuress.com

 

Supernormal (Flinders Lane, Melbourne)

Supernormal requires no introduction to the food lovers of Melbourne.

Showcasing a modern Asian (heavily leaning towards Japanese) menu, Supernormal has become an iconic Melbourne institution situated on Flinders Lane where many of the best dining spots of the city can be found.

I was catching up with girlfriends for lunch (a great place for that), and we were eagerly looking forward to some great food and drinks.

The space inside is expansive; plenty of seating options yet not with an overcrowded feel though the restaurant is packed at most given times. The kitchen bar is the main focal point where the chefs seamlessly go about their tasks without being loud and obtrusive. There is also plenty of seating along the bar if that’s what you fancy. But we were there for a sit down, slow lunch and the staff was so kind to give us a table with a window view, for an almost secluded feeling.

Supernormal has a small but really good drinks menu, especially when it comes to cocktails. The Asian inspiration can be found here too and we ended up tasting 4 different cocktails.

Umeshu Spritz (Choya classic umeshu, lemon, Prosecco) – light and refreshing, this one has citrusy flavours and really clean on the palate, especially for those who prefer light cocktails or if you plan to have more than a drink.

Supernormal (Flinders Lane, Melbourne) - thespiceadventuress.com

Blossom Riddle (Don Julio tequila, cassis, pineapple, lime) – this drink is slightly stronger, one for the tequila lovers. But extremely balanced out with the tangy sweetness from the lime and pineapple.

Supernormal (Flinders Lane, Melbourne)  - thespiceadventuress.com

Tiger Uppercut (Ketel One vodka, ginger, almond, bitters) – a great vodka cocktail I have tasted in a long time. The ginger adds a touch of freshness making it extremely easy and balanced on the palate.

Supernormal (Flinders Lane, Melbourne) - thespiceadventuress.com

Shaddocks Path (Johnnie Walker Black whisky, grapefruit, lemon) – another stronger one, this celebrated the whisky in a really good way. I was apprehensive about the combination of grapefruit and whisky but again, the balance is key and it was a great drink that paired really well with the lamb.

Supernormal (Flinders Lane, Melbourne)  - thespiceadventuress.com

The menu at Supernormal is designed to be shared among a few people. So the idea is to order 1-2 dishes from each course and share. The staff are super friendly so don’t hesitate to ask for recommendations or even to explain the dishes to you.

Supernormal (Flinders Lane, Melbourne) - thespiceadventuress.com

We started with Kimchi (cabbage, daikon and cucumber) from the Snacks section. A classic that has such a fine balance of sweet, sour and spicy…perfect to open up your taste buds for what’s to follow.

Supernormal (Flinders Lane, Melbourne) - thespiceadventuress.com

From the raw bar, we got a few Sydney rock oysters; this one needs no explanation – a generous squeeze of lemon and straight into your mouth!

Supernormal (Flinders Lane, Melbourne) - thespiceadventuress.com

Since I had heard much about the New England lobster rolls at Supernormal, that’s what we tried next from the Dumpling and Bao section of the menu. And I can easily say that it’s the best lobster roll I have so far had. I would highly recommend it.

Supernormal (Flinders Lane, Melbourne) - thespiceadventuress.com

The next dish we tasted was the Smoked Mussels, Potato & Salted Duck Egg from the Plates and Vegetables section. I was slightly apprehensive about this one as I really couldn’t fathom the flavours and what to expect. But I was pleasantly surprised, the smokiness from the mussels paired beautifully with the potatoes and the crunch from the iceberg lettuce was a great textural point.

Supernormal (Flinders Lane, Melbourne) - thespiceadventuress.com

From the Meat and Fish, we chose the Slow Cooked Xinjiang Lamb served with sesame seed flatbread and a side of Sautéed Greens with fried garlic and chilli. That lamb was just heavenly; tender and juicy with a spicy gravy perfect to go with the flatbread. Again a dish that I would highly recommend.

Supernormal (Flinders Lane, Melbourne) - thespiceadventuress.com

Supernormal (Flinders Lane, Melbourne) - thespiceadventuress.com

For dessert, we wanted something light so opted for the Kakigori – Japanese shaved ice, toffee apple and hibiscus. It was an interesting dessert especially the flavour combination. I liked it because it was refreshing, light and not too sweet.

Supernormal (Flinders Lane, Melbourne) - thespiceadventuress.com

In a nutshell, the dining experience at Supernormal was amazing. Great food, ambience and service; it’s a definite must visit in Melbourne.

Supernormal

180 Flinders Lane
Melbourne Vic 3000

Phone no: 03 9650 8688
info@supernormal.net.au

Timings:

Sunday to Thursday: 11am – 11pm
Friday And Saturday: 11am – midnight

Disclaimer – Not a sponsored post; all the food and drinks were paid for by me and my girl gang.

Supernormal Menu, Reviews, Photos, Location and Info - Zomato

Indonesian style Spicy Braised Fish Stew

There is so much ‘noise’ in our lives these days.

An avalanche of incessant chatter that creeps into our everyday lives in the form of social media, Whatsapp groups, gimmicky news channels and tabloids. And it requires a conscious effort to stay amidst all this noise, yet be able to hear your ‘voice’ loud and clear!

My life revolves around the digital world and social media is one of the most effective tools I use on a daily basis for work. So it requires all the more effort to stay quiet, yet make sure my work gets seen and heard without adding to the noise.

I have no tips and strategies because I struggle with it too. And the only way I steer clear is by using the digital medium responsibly. Consume only what is relevant and speak only when I really have something to say. Not when others think I must speak…..

And of course, mute and log out are my favourite buttons.

On that note, let’s get to today’s recipe – a warm, comforting bowl of Indonesian style spicy braised fish stew.

Indonesian style Spicy Braised Fish Stew - thespiceadventuress.com

Adapted from ‘smor ikang’, an Indonesian style fish stew, this dish is a hearty and comforting one. A one pot meal with succulent barramundi cubes in a flavourful broth and rice noodles to accompany. The key spice in this stew is mace, which lends a pungent yet sweet flavour that pairs well with the fish. You may also add a mix of seafood like squid, prawns etc….

The cooking time is considerably less as it is a seafood stew unlike the meat ones which take a fair bit of time. This fish stew almost feels like an Asian noodle soup and makes a great one pot meal for the whole family. Its light yet so flavourful…a huge pot of this on a cold, wintry night would be just amazing.

Indonesian style Spicy Braised Fish Stew - thespiceadventuress.com

Indonesian style Spicy Braised Fish Stew - thespiceadventuress.com

Ingredients:

  1. 3 barramundi fillets; cut into cubes
  2. 2 medium potatoes; cut into small cubes
  3. 5-6 Asian shallots/small onion; finely chopped

Find the full recipe here.

Indonesian style Spicy Braised Fish Stew - thespiceadventuress.com

Recipe developed, styled and shot for Supreme Seafood. 

Peking Land (Rowville, Melbourne) – a Review

It’s quite strange that very few people write about food/restaurants in the suburbs.  Especially in Melbourne, I have noticed that the reviews are concentrated in and around the city or in picturesque slightly far flung areas like Yarra or Mornington. But there are hardly any coming out of the suburbs, where eating out at your neighborhood restaurant is the reality for most residents.

We have always enjoyed discovering restaurants in our suburb as well as the neighbouring ones. It’s often word of mouth or random experiments, some of which turn out to be an amazing find and some others not so pleasant.

And that’s how we ended up at Peking Land. A new South Indian restaurant had opened in Rowville, and we noticed Peking Land during a visit to the other restaurant as both occupied neighbouring spaces. So one weekend, when the Asian tastebuds needed to be satisfied, we decided to try out the place.

Peking Land has a huge space so most days, you can get away without making a booking unless they have an event going on. But it still would be wise to give a call to find out before walking in. I also noticed they have some great deals for takeaways and you can find all that information near the cash counter.

The décor is classic Oriental; deep red upholstery against dark wood furniture with Chinese lanterns and dim lights. Despite the familiarity, the place does invoke a sense of luxury and exotic.

Peking Land (Rowville, Melbourne) – a Review - thespiceadventuress.com

Peking Land (Rowville, Melbourne) – a Review - thespiceadventuress.com

Getting to the drinks and food, I was quite surprised to see an extensive wine, beverage and cocktail list. It’s hard to find in the suburbs especially in restaurants from the Asian subcontinent so it was definitely welcoming.

We decided to get a bottle of Murray Street Barossa Shiraz 2012. And boy, one of the best Shiraz we have had in a while! Rich yet smooth on the palate, it paired beautifully with all the dishes we ordered for the day. Peking Land also had some interesting cocktails on the menu, which I definitely plan to try out next time….

Peking Land (Rowville, Melbourne) – a Review - thespiceadventuress.com

We began the meal with two types of dumplings. The first was steamed Cantonese style dim sims with a pork filling and the second was pan fried dumplings with pork and prawn filling. Both were really delicious and the Cantonese style dim sims were quite new to me in terms of taste and texture.

Peking Land (Rowville, Melbourne) – a Review - thespiceadventuress.com

Peking Land (Rowville, Melbourne) – a Review - thespiceadventuress.com

The next dishes to arrive were the soups. One of the main reasons we tend to visit  traditional Chinese restaurants is for the soups, especially during the colder months. So today, we had the hot and sour combination soup and the chicken mushroom soup. Both were equally amazing, warm and delicious.

Peking Land (Rowville, Melbourne) – a Review - thespiceadventuress.com

Peking Land (Rowville, Melbourne) – a Review - thespiceadventuress.com

And for mains, we had Chicken Fried Rice with Salted Fish with Phoenix Nest. It was the first time we tried out this particular style of fried rice. The dish was recommended by the staff and though Sam was a little hesitant seeing the ‘salted fish’ in the description, it turned out to be an amazing dish. It does not have the classic salted fish taste at all but there’s so much flavour than your regular fried rice. Do give it a try, you will be pleasantly surprised.

Peking Land (Rowville, Melbourne) – a Review - thespiceadventuress.com

Phoenix Nest is a dish I have had before in India. Basically, its sautéed combination of chicken, beef, roasted pork and king prawns with wok tossed vegetables served on a crisp potato nest. While in India, the flavours are Indo Chinese, this one is pure Cantonese. So good with the fried rice….

Peking Land (Rowville, Melbourne) – a Review - thespiceadventuress.com

Overall, a great place to stop by for traditional Cantonese style cuisine. We will definitely be going back again…

Peking Land

1089 Stud Road, Rowville
Victoria 3178

Phone no: 03 9764 9388

Timings:

Monday: 12-3pm, 5-10.30pm
Tuesday: 12-3pm, 5-10.30pm
Wednesday: 12-3pm, 5-10.30pm
Thursday: 12-3pm, 5-10.30pm
Friday: 12-3pm, 5-11.30pm
Saturday: 5-11.30pm
Sunday: 12-3pm, 5-10.30pm

Peking Land Menu, Reviews, Photos, Location and Info - Zomato

Burma Lane (Little Collins St. Melbourne) – a Review

‘Created in Melbourne, Inspired by Asia’…..that tagline fits Burma Lane perfectly.

I was at Burma Lane recently for a tasting of their new menu and also to view the photographic exhibition, ‘Seasons of Gold’. And as part of my work with Indian Link, I was also doing an interview with Anu Kumar, one of the photographers taking part in the exhibition.

‘Seasons of Gold’ presented by Burma Lane, not only showcases the launch of the restaurant’s new menu but also celebrates the unique Modern Australian-Asian street art and photography.

Burma Lane, Melbourne - thespiceadventuress.com

A digital exhibition that is set against the breathtaking Mike Eleven mural, champions the work of four up and coming photographers (Jaz Blom, Anu Kumar, Thomas Lim and Bryan Tang), highlighting the culinary ethos of Burma Lane’s Australian Asian identity.

Located on the vibrant and bustling Little Collins St, Burma Lane is an escape into relaxed sophistication. For a good few minutes, I stood staring at the Mike Eleven mural; something which I continued to do throughout my time there. It is simply stunning!

Burma Lane, Melbourne - thespiceadventuress.com

The dishes are light tapas style and perfect for sharing. It is not a long menu, but a small simple one that focuses highly on local and seasonal produce.

Since I was working, didn’t order any drinks but jumped right into the food after the interview. And since Anu was a vegetarian, I got to sample some of those too. Lucky me, I say!

All the dishes I tasted were delicious, nothing to fault at all. So instead of writing delicious in almost every sentence, I am just going to do a pictorial guide to all the dishes captioned with the name and explanation of the dish.

Burma Lane, Melbourne - thespiceadventuress.com

Pickled tea leaf, cabbage, peanut, crispy bean, tomato salad; a vibrant and refreshing salad with such interesting textures.

Burma Lane, Melbourne - thespiceadventuress.com

Smoked wings, chilli, sesame, green onion; fingerlickin good with that sweet and spicy sticky coating.

Burma Lane, Melbourne - thespiceadventuress.com

Cauliflower, potato dumplings, brussels sprouts, peanuts, chilli, Sichuan pepper; an absolutely stunning vegetarian dish that I highly recommend. Need to go back just to eat this again….

Burma Lane, Melbourne - thespiceadventuress.com

Shan tofu, smashed tomato, radish, herbs, peanuts. I am not too fond of tofu but this dish totally converted me with the interesting blend of flavours.

Burma Lane, Melbourne - thespiceadventuress.com

Green pea fritter, tomato curry, roasted carrot yoghurt, betel leaf…..yet another vegetarian delight!

Apart from this, I also ate the Five-spice pork belly, black pepper caramel, ginger, red vinegar which somehow I forgot to photograph. If you love pork, then this is just heavenly.

And we dug into all of these with great gusto and a side of steamed white rice.

The exhibition runs till the end of June, so it’s the perfect time to drop into Burma Lane with friends and family. I promise it will be a delicious experience.

Burma Lane

118 Little Collins St
Melbourne, VIC
Phone no: (03) 9615 8500

Website: http://burmalane.com/

Opening hours:

Lunch: 12 – 3pm
Dinner: 5.00pm – late

Mon: 12 – 3pm | 5.00pm – late
Tue: 12 – 3pm | 5.00pm – late
Wed: 12 – 3pm | 5.00pm – late
Thu: 12 – 3pm | 5.00pm – late
Fri: 12 – 3pm | 5.00pm – late
Sat: Closed | 5.00pm – late
Sun: Closed | Closed

Burma Lane Menu, Reviews, Photos, Location and Info - Zomato

Disclaimer – I had a media invite for the tastings; but all the opinions stated here are entirely mine. 

Asian style Fried Chicken Drumsticks

Time management has always been a roller coaster ride for me. Some weeks, I am organized, motivated, super productive and all the good stuff but other weeks, it just drowns and overwhelms me completely. And this is not something that has happened post my blogging/self-entrepreneurial journey; it has always been the case.

Last week was one of the latter. I have no clue what went wrong but nothing was really getting accomplished. My mind was not in the right space, a wavering mish mash of random thoughts that left me emotionally drained for no reason at all. And soon the writing work was getting piled up which left me all the more frustrated.

Unlike many people who say that cooking is a stress buster, I cannot bring myself to even boil water if I am not in the right mood. But takeaways do not sit too well with me so I had to force myself into the kitchen. Instead of elaborate meals, I opted for no fail recipes that required minimal prep time, one pot meals etc…. and these chicken drumsticks fit perfectly.

Asian style Fried Chicken Drumsticks - thespiceadventuress.com

Fried chicken is an all time comfort food. If crunch is the end result of dunking anything in oil, then it wins my heart…always. And if it’s savoury, then all the better.

So as the name of the dish goes, these are fried chicken drumsticks with some Asian flavours going on. You can use any part of the chicken; I went ahead with drumsticks because it had been a while since we had it. The only difference from any regular fried chicken is the Asian style marinade in which the drumsticks are marinated before going through the flour-egg-flour routine.

Asian style Fried Chicken Drumsticks - thespiceadventuress.com

If you are not a fan of the flour coating, then use breadcrumbs instead. And if you can find Panko, then all the better for the crunch. Remember that you only need a light dusting of the flour or the outer coating can be quite floury and gluggy. And get that oil temperature right before frying the chicken if you need the crunchy deliciousness.

If oven baked is your preference instead of deep frying, then I suggest the breadcrumbs as I feel the texture is better with crumbs than flour.

So there you go; so many options to make these delicious fried chicken drumsticks. And please do tag me #thespiceadventuress if you are posting on any social media; gives me great joy to see your creations.

Sichuan peppercorn salt - thespiceadventuress.com

Sichuan peppercorn salt - thespiceadventuress.com

Ingredients:

  1. 8 medium sized chicken drumsticks
  2. 3 tbsp soy sauce
  3. 1 tbsp rice wine vinegar
  4. 2 tsp sesame oil
  5. 2 tbsp sriracha (can be replaced with any chilli sauce)
  6. 3 tsp crushed ginger
  7. ½ tsp crushed Sichuan peppercorns
  8. ½ cup cornflour
  9. ½ cup plain flour
  10. 2 eggs, beaten
  11. Salt, to season
  12. Vegetable oil; for deep frying
  13. Sichuan pepper-salt
  • 2 tbsp Sichuan peppercorns
  • 50gms salt

Method:

  • To prepare the Sichuan salt, toast the peppercorns in a pan (without any oil) on low heat for about 2 minutes. Shake the pan constantly to avoid burning the peppercorns. Remove and allow to cool. In the same pan, lightly heat the salt for about 30-40 seconds and then add to the peppercorns. Using a mortar and pestle (or grinder), crush well to get the Sichuan peppercorn salt. If you prefer a fine powder, you may sieve this but I like to use it a bit coarse.
  • To prepare the marinade for the chicken, mix all the sauces, wine vinegar, sesame oil, ginger and pepper. Add the chicken and mix well; cover and refrigerate for at least 2 hours or longer if possible. Taste and season with salt only if required.
  • Combine the corn flour with the plain flour in a bowl. Add ½ tsp Sichuan salt to the flour and mix well.
  • Beat the eggs well in another bowl.
  • Remove the excess marinade from the chicken and then coat lightly with the flour mixture. Shake off the excess flour before dipping in the beaten egg. Return back to the flour mixture for another light dusting and keep aside.
  • Heat oil for deep frying and fry the drumsticks in batches till golden brown and crispy. (Remember if the oil is too hot, the outside will brown up quickly without cooking the chicken inside properly).
  • Serve hot with Sichuan pepper salt.

Asian style Fried Chicken Drumsticks - thespiceadventuress.com

 

 

 

Chicken Stir fry (with Chilli, Garlic and Coriander)

‘Time Flies’ is an age old adage but the supersonic speed at which the flying is happening in my life currently leaves me so lazy to cook. Too many work and personal assignments that leave me completely drained of time and energy that the everyday meals has become such a chore.

And more often than not, it is not the actual cooking that takes time but rather than the planning of ‘what to cook’! So I decided to pull out my cookbooks (the few that I have) and find inspiration amongst the pages.

Today’s recipe is adapted from ‘The F-Word’!

Chicken Stir fry (with Chilli, Garlic and Coriander) - simple and delicious - thespiceadventuress.com

Yup, you heard it right. This fantabulous book by Mita Kapur is one of my most treasured ones because it is more than just recipes. It is a glimpse into Mita’s food crazed family and her constant juggles as a working mother. The recipes are from around the world with no borders whatsoever and perfectly suit my style of cooking. I have written more about this book here, if you would like to have a read.

And one of my all time favourite recipes from the book are these Malai Kebabs (minced chicken patties with spices, aromatics and cream).

This time, given the time situation, I chose a simple chicken stir fry. Just a handful of ingredients stir fried in a wok topped over rice or noodles; makes an amazing dinner in no time at all.

Chillies are a key ingredient and I have used both Thai red chillies and large green ones. The original recipe has much more heat but with a 7 year old at home, I had to tone down the heat factor. But it depends on what you like; adjust the number of chillies accordingly.

Always use boneless thigh fillets for making stir fries as the meat is much more tender and juicy while the breast meat often tends to go dry. And of course the wok, never undermine the importance of this cooking vessel in getting that perfect stir fry. A good quality wok is a must have in your kitchen!

Ingredients:

  1. 500gms boneless chicken thigh fillet; cut into bite sized pieces
  2. 3 Thai red chillies; chopped
  3. 3 sprigs fresh coriander leaves (with roots); chopped
  4. 4 garlic cloves
  5. 2 large green chillies
  6. 2-3 tbsp fish sauce
  7. 2-3 tbsp oyster sauce
  8. 4-5 tbsp vegetable oil
  9. Salt; to season

For garnish:

  1. 2 sprigs fresh coriander leaves; chopped
  2. 1 spring onion (leafy part); sliced

Method:

  • Using a mortar and pestle, pound the red chillies, garlic and coriander leaves into a coarse paste; keep aside.
  • Heat 3-4 tbsp oil in the wok and add the chicken pieces. Stir fry the chicken pieces on high heat till 3/4ths done and remove.
  • In the same wok (add a bit more oil if necessary), add the pound chilli mixture and sauté on low heat for about a minute. Add the oyster sauce, fish sauce and whole green chillies; also return the chicken pieces to the wok.
  • Stir fry on medium heat till done; add salt only if necessary.
  • Garnish with coriander leaves and spring onions
  • Serve hot.

 

Chicken Stir fry (with Chilli, Garlic and Coriander) - simple and delicious - thespiceadventuress.com

 

 

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