Spicy Chicken Stew (Dak Doritang)

I have recently added another Korean dish to my repertoire. We have had this a few times in the restaurant and loved the taste. It is unbelievably simple, yet tasty.

Here’s how to make Korean Spicy Chicken Stew in 4 steps.

Ingredients:
500 grams of sliced chicken thigh (or breast)
3 potatoes sliced in cubes
2 carrots sliced in cubes
1 onion sliced in cubes
2 cups of water
2 cloves of minced garlic
2 tablespoon of hot pepper paste (gochujang)
1 tablespoon of sugar
2 tablespoon of soy sauce
Few drops of sesame oil
1 tablespoon Korean chilli flakes (optional)

1. Add in water, potatoes, carrots, onion and meat in a pot and bring it to boil.

2. Mix garlic, hot pepper paste, sugar, soy sauce, sesame oil on a small bowl.

3. Add the mixed sauce to the pot when it starts boiling.

4. Reduce heat and let it simmer for 30 minutes, or until carrots and potatoes are cooked. Stir occasionally.

This can be eaten with rice, but we had ours with glass noodles. Simply tasty!

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Seafood Banquet at The Thai Orchid Restaurant

We have always loved Thai food but rarely venture out from our local favourites. Last week, we decided to try Thai Orchid Restaurant at Mt Gravatt – And boy, are we glad we did!

We were celebrating our 1 year anniversary, so what else could we do but go for the Seafood Banquet. We were blown away by the entrées and their mains were marvellous!

Our entrée of Coconut Prawns, Calamari, Fish Cakes and Scallops were droolicious. Prawns, Calamari and Scallops were cooked to perfection and the home made Fish Cakes are the best we’ve had so far.

For mains, we were served Moreton Bay Bugs Salad instead of Crab Salad as stated in the menu. The waitress told us they ran out of crabs, so they had replaced it with Moreton Bay bugs. The taste of fresh bugs mixed with herbs, lemon juice, coriander, mint and coconut milk is heavenly. We were glad they ran out of crabs!

The two other mains were Fish Fillet Curry and Combination Seafood Stir Fry with Vegetables. We couldn’t fault it at all!

Our banquet ended with a choice between Deep Fried Ice Cream and Mixed Tropical Fruit with Ice Cream. Dan & I both went for the Deep Fried Ice Cream. As far as dessert go, this is pretty average, but still a good way to end the night. We will definitely be back for more.....

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Meat Feast at Mundo Churrasco

After being silent for over a month, I figured the best way to make a comeback is with a feast. We have also wanted to try Brazilian cuisine. After a few missed opportunities in Montreal and Sydney, we were excited to find this Brazilian restaurant in Brisbane.

Mundo Churrasco, 63 McGregor Tce, Bardon

Mundo Churrasco is definitely not for the faint hearted. It offers an all-you-can-eat meat feast with delicious and tender cuts of beef, lamb, pork and chicken.  All meals include accompaniments such as Brazilian rice, potato salad, cheese bread, tomato salsa and chips.

Everyone is given a small cylinder with one side painted green and the other red. If you have the green side up, food will keep coming. Once you have had enough, or needed a break, just turn the red side up and the waiter will stop offering you food.

The waiters walk around with big skewers of meat. If your cylinder is turned to green, they will stop at your table to offer you some meat. Using a long, sharp knife, they skilfully carve the meat right in front of you.

For the amount of meat you get, $34.50 is a fair price to pay. It is $10 less for Vegetarian, but honestly, why bother going to a meat buffet if you are a vegetarian?!?!?

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Lindt Café

This is one of my favourite dessert places in Sydney. Upon entering the cafe, we were enticed by the collection of beautiful looking cakes. It was a difficult decision on what to order. I wished we could taste one of each without burning a hole in our pockets. A slice of these gorgeous looking cakes cost somewhere between $12-14. Some cakes cost more for dine in.

We went to the Lindt cafe in Martin Place last year, so we thought of giving the one in Darling Harbour a try this trip. I might be biased but I think they are equally as good. The only difference is indoor vs outdoor dining.

The other specialty is their “Delice Collection”, which is also known as Macarons by the French. Out of the few Maracons I have tested before, Lindt’s Delice is definitely the best by far! Full of flavour and melt in your mouth texture. We ordered a Strawberry Delice (for me) and Passion Delice (for Dan). It is so delicately delicious that I could easily have eaten half a dozen. It is also reasonably priced at $2.20 each.

There are other delicacies from their Connoisseurs Collection and Ice Creams which we did not try on this trip.

Now I am hoping that they will open a cafe in Brisbane......still wishing~


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Lemon Cupcake with Pink Glaze Icing

I have been experimenting with cupcakes recipes and decorations after being approached by a friend with the possibility of making their wedding cupcake tower. Still not quite sure about the decorating part but it has been a yummy trial so far. :)

Although a lemon cake may not be suitable for a wedding, Dan & I love the citrusy taste of this.

Ingredients:
125 grams of softened butter
Rind of 1 lemon
Juice of ½ lemon
220 grams castor sugar
2 eggs
150 grams of self-raising flour
75 grams of plain flour
125 ml of milk

Glaze icing:
1 ½ cup of icing sugar
Juice of ½ lemon (remainder) – this can be replaced with milk if you want a less citrusy taste
Food colouring

1. Beat butter, lemon rind and sugar until light and fluffy

2. Add in 1 egg at a time and continue beating

3. Add milk and lemon to the mixture

4. Stir in sifted flour in batches and continue beating the mixture

5. Preheat the oven to 160°C

6. Scoop the mixture to the cupcake tray

7. Bake for 20 – 25 minutes until cupcake is cooked

8. Transfer cupcakes to a cake rack to cool

9. To make the glaze icing, mix all the ingredients into a small bowl until smooth. Spread immediately on cooled cupcakes.

This recipe makes about 12 large cupcakes. I have also made sugar flowers / apples to top off.

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