Easy Food Hacks

Banana cake with pecan streusel

2012-02-21T06:07:00.000+13:00

It never fails to amaze me that when you mix equi-quantities of flour, fat/oil and sugar, bind it all together with a couple of eggs, then shove it into a hot oven, in less than an hour, it miraculously transforms into a tantalizingly scrumptious thing called cake.

Sure, various bakers and chefs have tinkered with the formula, adding in various flavours, fruits and nuts, concocted layers and textures and fillings, but at the end of the day, it’s still a cake. Cakes convey celebration, cakes are for friendship and a slice of cake says ‘Come, let’s have a yarn’. I always feel compelled to bake a cake when I have company.

I especially like cakes that use up bits of leftover ingredients like this recipe. The frozen bananas and egg whites which look forlorn every time I open the freezer. The recesses of Greek yoghurt in the container.

The added surprise of the crunchy streusel topping makes this cake. It's moist and full of flavour, perfect for a leisurely tea break.

Urban Turban, CBD, Auckland

2012-02-15T05:30:00.000+13:00

It is difficult to review this place. This is not a ‘could do better’ because I don’t think this place wants to be any different It’s in a little niche, like all the other eateries at North Wharf; - they are here to feed tourists who are okay with the pricey food, young and friendly but slightly inattentive staff, trendy but sparse décor. Wynyard Quarter is the main attraction with the wharf atmosphere, little and big children's playspace and Silo Park. There is plenty to occupy you after a meal.

Mesclun, Orange and Avocado Salad with pomegranate vinaigrette

2012-02-13T05:30:00.000+13:00

It was a one of those work nights, my mind had gone into park and I just wanted to curl up on a comfortable couch and eat something I would regret. I was hungry, and feeling more slothful than usual.

I am on a journey to eat more vegetarian meals this year, and learning to make the most of the unadulterated flavours of vegetables and fruits. I’ve reconciled to the fact that I’ll never be the carrot/celery stick munching person, cheerfully cycling to work. (Admittedly a cheerful commuter seems like an oxymoron). I’ll only avail myself to the lower half of the food pyramid if it hits all the right flavour notes.

I had a pomegranate and avocado in the fridge that were getting past their best by date, and found the recipe for the pomegranate vinaigrette online. This was surprising quick to throw together. The dish looks great (the colours!), and tastes even better. It is sweet, but balanced with the salty niblets of feta, creamy avocado and tang of the onion. It even keeps well overnight for the work lunchbox.
Read more »

Seafood Festival, Wynyard Quarter, Auckland

2012-02-10T07:37:00.000+13:00

This was my first visit to the annual event, which celebrates kai moana (seafood) and the people who catch it, gather it and process it for the rest of us to enjoy. The Seafood Festival was held over the three day Auckland Anniversary Weekend (28 - 30 Jan). I was nursing a summer cold, and just barely made it to the last day of the festival.

The elusive kina

Did you know up to 130 species are commercially fished in our EEZ (Exclusive Economic Zone) areas? The $3B NZ seafood industry is evolving from fixed quota based wild capture (hoki, orange roughy, rock lobster, etc) to aquaculture species, which is heavily based on three species, - green-lipped mussels, pacific oysters and Chinook or King salmon. The aquaculture council has set itself the audacious target to grow the $380M industry to $1B by 2025, mainly through salmon and mussel expansion. Unfortunately the oyster industry is reeling from OsHV-1 virus decimating young stocks.

The NZ seafood industry is one of the most sustainable in the world, but faces huge challenges to grow; it seems that every resource consent application is mired in controversy. The government, along with the major players (Sealord, Sanford, Aoteroa Fisheries, Wakatu Inc.) is spending $52M over the next 6 years to develop precision wild harvesting and to 'domesticate' the mussel (i.e., commercially breed mussel spat). Other research is mainly based on aquaculture and developing bioactives from marine byproducts.

If you are interested in the state of the NZ seafood industry, the Ministry of Economic Development has a fascinating (maybe just me, but I was enthralled!) report on their website. Okay, enough industry info, I was here for the food!

Mussels everywhere

Seafood paella

Honeydew Sago

2012-02-08T05:16:00.000+13:00

Chilled honeydew sago ‘soup’ is a popular Malaysian dessert. I don’t recall eating much honeydew fruit on its own, but I do remember eating this dessert at restaurants. Restaurants’ versions can be somewhat bland and watery; I prefer to make my own, where I can be (and am!) lavish with the amount of melon.

This truly is a simple recipe, I promise. Honeydew sago is best eaten chilled, so I make it about 4-6 hours before serving and leave it to cool in the fridge. I often double the recipe for dinner parties, as you can see from the pictures below.

Read more »

Sweetcorn and zucchini fritters

2012-02-06T05:30:00.000+13:00

Having a zucchini plant means you are never without a zucchini. Ever, All. Summer. Long. Which also means you have to find ways of hiding, uh, incorporating, zucchini into your meals. The saving grace is that zucchinis are pretty much tasteless, so they can be used to bulk up all manner of dishes.

This is my favourite way to eat zucchinis. It can be whipped up in minutes and tastes absolutely scrumptious.
Read more »

Manuka Restaurant, Devonport, Auckland

2012-02-03T05:30:00.000+13:00

I confess I rarely make it across the Harbour Bridge. The Transit Authority has put an obstacle course en route; my own mini Amazing Race just to reach the North Shore, (I can just hear Phil Keogh ‘Unfortunately, you are the last team to arrive, and I regret to tell you…..). With my genetic predisposition to getting lost, I can do without the added excitement of multiple lane changes, detours and unfamiliar suburb names. Northcote? Browns Bay? Where are these places?

Luckily, there is the ferry option. Lifesaver. I’ve taken visiting family and friends to the North Shore, but umm… via the sea route. I enjoy Devonport, it’s quaint, there’s just enough to spend a pleasant afternoon, and plenty of scenic paths to walk off your lunch.

Ever since I wandered into Manuka Restaurant by chance a year ago, this is the place I bring people to. I love the trendy rustic atmosphere, the staff is always amicable and helpful, there are things to occupy other people’s wild children and the food is pleasant. If I were to judge a place just by its food, this would be just a smidgen above average. My last meal wasn’t great (see below), but the overall package makes it a no-fuss place to bring people.

Dessert bar

Ais Kacang

2012-02-01T05:30:00.000+13:00

There’s nothing more cooling on a hot, muggy Malaysian afternoon than a bowl of ais kacang (red bean ice dessert). Growing up in Kuching, it was a huge treat to head down the road to St Mike’s Café after a Saturday morning of school club activities, and order a 40 sen (equivalent to around NZD$0.16) bowl of ais kacang.

Ais kacang is a simple Malaysian dessert of sweet red beans, shaved ice, with gula Melaka (palm sugar) syrup, evaporated milk or santan (coconut milk) and topped with a splash of grenadine syrup. Ais batu campur (aka ABC, mixed ice dessert), which has a range of other ingredients included, is often erroneously called ais kacang.

You will need an ice shaver or a blender with a ice crusher function. I left out the grenadine syrup (available from liquor stores) as I try to stay away from synthetic colouring but the rose coloured syrup is customary.
Read more »

Mission Chinese Pop-Up Dining, Auckland

2012-01-29T08:28:00.000+13:00

Pop-up dining is becoming the next big thing in dining experiences; some recent campaigns included: Positively Wellington Tourism created a pop-up restaurant called WLG in Melbourne over 2 weeks and Malaysia Kitchen opened one in Sydney for a single night to publicise the year-long programme. Also known as supper clubs, these are usually announced using social media and allow chefs to showcase their talents without the expense of a long-term lease, staff, etc.

Ben Barton, of Kiwizine blog, is the brains (and heart) behind this series of pop-up dining in Auckland. Ben had been working on luxury yachts in Europe and Asia, and had recently returned to NZ. Using the online social networking portal Meetup.com, Ben’s idea took shape surprisingly fast, and within a fortnight, 20 hungry strangers (with Ben's supportive family and friends) met in Devonport to experience Mission Chinese cuisine.

Mission Chinese Food is the name of a much lauded pop-up restaurant in San Francisco, the owners/chefs cook Americanised Chinese food, done in a quirky and totally delicious way. Ben took inspiration from their menu. And yes, there is a flying ninja on the screenshot.

Passionfruit shortbread

2012-01-27T05:30:00.000+13:00

Anything with chunks of butter makes me very happy, therefore it goes without saying that I have an embarrassing weakness for shortbread. Maybe it’s because I grew up bereft of butter in Malaysia, where Planta, a margarine masquerading as a butter substitute was used in all manner of culinary endeavours. And yes, you can absolutely believe it’s not butter.

I spied this in Fiona Smith’s The Sweetest Things article in the September 2011 Cuisine magazine. Inexplicably, I had the Fresh As freeze-dried passionfruit powder in my pantry; I had come across it at Farro Fresh (available online from souschef.co.nz) and had been intrigued by the possibilities. However, I like the charming speckles of passionfruit seeds, so I adapted the recipe by reducing the sugar and adding some passionfruit syrup.

These are great; passionfruit gives it an delightful fragrance and freeze-dried powder is a lot cheaper compared to using fresh fruit (unless you have a passionfruit vine, in that case, could I be your friend?) and less messy. I made two batches, and they were all gone in days (and I swear it wasn’t just by me!).
Read more »

Tian Fu Lai Chinese Restaurant (Happy Family Takeaway), Mt Albert, Auckland

2012-01-25T04:52:00.000+13:00

The English name completely befuddled me. The only reason for the misnomer ‘Takeaway’ in the name is because you can, obviously, choose to take the deliciousness the chefs create away. Its Chinese name Tian Fu Lai, which translates to ‘Additional Fortune Coming’ sounds more befitting.

This was the delightful place for the second outing of the Dumpling Club. Tian Fu Lai (939 New North Road, Mt Albert, Ph: 09 – 846 9577) is located beside the Mt Albert train station and was recommended as one of the most authentic places for dumplings.
Read more »

Kuih Momo

2012-01-23T18:30:00.000+13:00

Happy Dragon New Year! May the New Year bring you prosperity, good health and joy. This year, the only CNY cookie I made is my long-time favourite, Kuih Momo (also known as Kuih Makmur). This crumbly, butter-scented cookie was only available during Chinese New Year and came in recycled Milo tins. My siblings and I used to ration this out precisely, and woe betide anyone who took more than their share! Even now, when I see a re-used tin, I fully expect to see cookies inside.

The recipe comes from Sunflower’s Recipe blog, which was recommended by Mum. The cookies are very moreish, but take small bites and be ready for crumbs. It is not advisable to put the whole cookie in your mouth, as the dry, crumbly texture have caused more than a few gasps for water.

Bubble-top brioche

2012-01-20T05:30:00.000+13:00

Brioche is a decadent bread. It’s a far cry from my usual healthy rye and pumpkin seed breakfast bread (from Paris Berlin bakery at Ellerslie). Brioche is light and buttery, and yes, I spread butter on it. It’s more of a dessert than a bread, and absolutely perfect to serve up for a luxurious morning tea.

I first learnt to make brioche from Dorie Greenspan’s Baking with Julia. It’s my kind of recipe, - bang everything in a mixer and get it to do all the work. It does, however, take time, as the dough needs to rise three times, the second time overnight in the fridge. The bubble-top recipe comes from Ms Greenspan’s Around my French Table. Having individual portions is such bonne idée (a good idea).

Don't the brioche buns simply invite you to tear them apart and devour them?

This recipe makes enough dough for 24 bubble-top brioche buns. If you only want to make 12, freeze half the dough for up to 1 month.
Read more »

Ima Bistro, CBD, Auckland

2012-01-18T05:30:00.000+13:00

Ima Bistro (57 Fort Street, CBD, Ph: 09 – 300 7252) evokes one of those enviable home kitchen/dining spaces. The shelves are laden with cookbooks, the murals on the wall are homely and inviting, the chefs are in full view, separated only by a low counter.

Ima (Hebrew word for ‘mother’) is the labour of love of owner and chef Yael Shochat. Yael greets her customers like friends, and serves them honest, hearty and totally delicious traditional Israeli/Mediterranean food. Ima is my kind of bistro; the serving staff are amiable, and the atmosphere is relaxing.

Classic Madeleines

2012-01-16T05:30:00.000+13:00

Madeleines are lemony-scented scallop-shaped sponge cake, the quintessential French teacakes. All the posh bakeries seem to have them these days, but these are best still warm when there is still a light crunch to sides. They are so quick and easy to make, and bake in about 10 minutes. These can also be prepared in advance, - spooned into the molds, and kept in the fridge until your guests arrive.

Madeleines are made from a génoise batter, the same batter used for making ladyfingers, the basis for tiramisu. I love the scallop shape of the teacake, - it somehow raises the delicate-ness of the cakes.

Madeleine trays are now available at all good cooking supply stores, - Milly’s Kitchen even has 4 versions of them. Madeleines are notoriously ‘sticky’, even non-stick molds will need to be buttered or given a light coating of cooking spray.
Read more »

Spiced red wine poached pears with chocolate ganache and sugared macadamia crumbs

2012-01-13T05:30:00.000+13:00

Poached pears always seemed like such a posh adult dessert to prepare. I pictured it as something you serve people you need to behave around, - your parents’ generation and bosses.

Then I realised how surprising easy is it to make poached pears. Most of the ingredients are pantry staples, and you can make it days in advance. Once poached, the pears can keep in the fridge to be served with whatever accompaniments you like.

To make 8 poached pears for a dinner party; I used a bottle of red wine (750ml) and added more water to the poached liquid to cover to cover the fruit.
Read more »

Barilla Dumpling

2012-01-11T05:30:00.001+13:00

What do you do if you work near the epicentre of the best Chinese food in Auckland (aka Dominion Rd and its surrounds)? If you’re like my colleagues and I, you start a Dumpling Club with the sole mission to eat our way through menus we might not decipher and food we may not recognise.

Our first outing was to Barilla Dumpling (571 Dominion Road, Ph: 09 - 638 8032). This spartan little eatery, tucked alongside other similarly decorated eateries, is easy to spot with its bright signage.

Barilla’s extensive menu is surprising for this tiny place, but we were just here to sample their namesake dumplings. In addition to the 37 types of dumplings, there are a la carte dishes, buns, noodles, pancakes, casseroles and cold dishes.

A pot of steaming hot tea was quickly plonked onto the table. 20 generously sized boiled dumplings range in price from $8 - $10. Add $1 extra for have them steamed or fried, and $1 less for frozen dumplings to take away. The usual accompaniments of black vinegar, soy sauce and chilli oil are provided on each table.

Hearty, tasty, fast and cheap; dumplings tick all the boxes. Dumplings are traditional peasant food, cheap but time-consuming to make. It takes nearly as much time to make 200 dumplings as it is to make 20 (I exaggerate, but only just). The only way to make dumplings at home is to disguise it as a dinner party; invite your friends and get a production line going.

Read more »

Sablé Breton galette with summer berries

2012-01-09T05:30:00.000+13:00

I was browsing Dorie Greenspan’s Around my French Table cookbook for a summer cake to serve my lovely colleagues who were coming over for a girlie afternoon tea. Once I spied tthis, I knew what I was making. My version is not as beautiful as Ms Greenspan’s stunning galette (you must have a peek at her cookbook to see what I mean), but I’d like to think it tasted just as good.

Sablé Breton is a salty butter cookie from Brittany, and this inspired adaptation pairs it with lemon curd (homemade or store bought) and juicy summer berries.

Read more »

Rummy date balls

2012-01-08T05:30:00.000+13:00

My South African (by way of UK) colleague brought in these moreish treats (sans alcohol) for a meeting. Before I knew it, I had polished off half a dozen and was reaching for more. I had to beg her to put the plate out of my reach.

These are not too sweet, and have a satisfying crunch from the biscuits. For an after dinner catch-up, I decided to add some rum to the mix, though brandy is more commonly used.

To my delight, the local supermarket now sells packets of pre-cut dates. I’ve come to discover how versatile dates are in cooking and baking, but I don’t relish chopping up these sticky fruit. The original recipe calls for a 200g packet of Marie Biscuits, I used an entire 250g packet of wine biscuits, but you may want to put aside some biscuits for the store cupboard. Crumb the biscuits by putting them in a ziplock bag and crushing them with a rolling pin.
Read more »

Watermelon and feta salad

2012-01-06T16:35:00.000+13:00

Now that the holiday season is drawing to a close, I'm searching for healthy (and lazy) antidotes to the festive indulgences. This delicious watermelon and feta combination is the perfect refreshing salad for a hot summer’s day. The sharpness and saltiness of the feta complements the cold sweetness of the watermelon brilliantly.

This Ottolenghi recipe from his Plenty cookbook takes no time at all to assemble (20 minutes if you dawdle), and is a welcomed addition to a barbeque or a potluck dinner. I have changed the quantities slightly to adapt to NZ standard packaging. It is best to purchase the watermelon the day before so it can chill in the fridge.

Read more »

Tan slice

2011-12-15T05:30:00.000+13:00

Tan slice is one of those treats you find at the traditional corner bakery or teahouse, nestled next to the lolly cakes and the ginger slices. I would love to know when this became part of the New Zealand vernacular because it’s definitely a national treasure.

The combination of shortbread and caramel is utter decadence. Tan slice differs from caramel slice which is has a chocolate top layer. This recipe is superbly easy, and the recipe is forgiving. It’s best to make this the evening before, as it does need to cool down completely.

Asparagus and walnut risotto

2011-12-13T05:30:00.000+13:00

I like asparagus, though I struggle to find different ways to cook it apart from the usual sauté with garlic and lemon juice. It’s one of those vegetables that I have a love/hate relationship with. When it’s out of season, I miss it, but when it’s here and so abundant, there is a rush to stick it on the menu as much as possible resulting in asparagus burnout.

This recipe tempers the green taste of the asparagus with the nutty walnut and creamy risotto. It's such a comforting food. I would serve this with simply pan-fried fish or poached chicken. I poached some free-range chicken with sweet vegetables (celery, onion and carrot) and herbs for the chicken stock, then served the risotto with slices of the poached meat.

As an aside, can someone explain the cult of (canned) asparagus rolls to me? I was introduced to them during a potluck lunch at my first job. I took one naïve bite, and was desperately trying to find a way I could spit it out without upsetting the colleague who made the dish.
Read more »

Avocado, quinoa and edamame salad

2011-12-11T05:30:00.000+13:00

I spied this clever adaptation of Ottolenghi’s recipe in Milliemirepoix’s blog. The original recipe calls for young broad beans, which are not easy to find (unless you grow them), and also, having eaten broad beans before, I am unconvinced. Edamame (young soybeans), on the other hand, is delicious, and can be purchased as frozen shelled beans.

I also had almost all the ingredients in the kitchen or garden. My paltry harvest of radishes had to be supplemented from the supermarket.

The creamy avocado, spicy radish, tangy lemon and earthy cumin complements the nutty flavour of the quinoa and edamame beautifully. I couldn’t discern the chilli, so you may want to increase the quantity. The quinoa can be (and should be) cooked earlier in the day, so it has time to dry out. Otherwise, my hack is to dry it with paper towels. A bit messy, but it works reasonably well.

Read more »

Tiny Kitchen Garden

2011-12-09T05:30:00.000+13:00

Since my move up to Auckland, I’ve had to think differently about veggie gardening. I had a good size vegetable garden in Palmerston North, and even an allotment at work (one of few perks of working for a pastoral research institute in a small regional town), which coincidentally was where I got introduced to veggie growing.

herbs, green cabbage and red cabbage (centre)

Joe’s Garage, Upper Riccarton, Christchurch

2011-12-07T05:30:00.000+13:00

The pedestrian western suburbs of Christchurch have become the reluctant pseudo city centre since the events-which-should-not-be-mentioned took place. Some inner-city shops and restaurants have moved into this area, giving it a modicum of sophistication usually reserved for the more leafy genteel suburbs.

One of these establishments is Joe’s Garage, a chain of casual-dining cafés. The Hereford St branch had to be shuttered, but a replacement branch opened at 7 Leslie Street, Upper Riccarton (Ph: 03-420 4420) on Nov 30. Mum and Dad were quite excited by the prospects, so when I asked for a new place we could go for dinner; there really wasn’t much of a debate. This place is basically a 10-minute walk from their house (umm… we drove… oops).

The décor is industrial chic, with polished concrete floor, plywood and exposed brickwork accents. I loved the spanners in lieu of door handles and the retro metal die-cast toy trucks. The metal chairs look great, though I’m not sure how they would be in winter.

Ottolenghi’s Very Full Tart

2011-12-04T10:20:00.000+13:00

Can you be seduced by a vegetable tart? I’ve flirted with vegetarian food in the guise of being healthier and saving the planet. Who hasn’t? But it doesn’t last. Not even. My upbringing in Malaysia and and its myriad of meat-y cuisines makes it seemingly unpalatable.

However, this simply amazing roast vegetable tart makes the whole idea of going meat-free a few days a week plausible. If vegetables can taste this great, who would quibble? I purchased this cookbook without realising Plenty is a vegetarian cookbook. (I am somewhat of a slut for award-winning cookbooks, put a gold sticker on a cookbook, and it will find its way into my Amazon basket). This cookbook had been sitting forlornly on my shelf for near-on a year before my sudden vegetarian urge took me on a hunt for recipes across all my cookbooks.

Ottolenghi’s background means the recipes have a surprising and delicious Mediterranean/Israeli twist. This recipe is long, but there’s some waiting around, so make sure you have a timer on hand, and other chores to do around the house.

Read more »

Sushi party

2011-12-02T05:30:00.000+13:00

A sushi party is one of the best ways to hold a dinner party. For any Japanese and/or sushi connoisseurs reading this, I am using the term ‘sushi’ quite broadly. In this context, it’s anything served with sushi rice. At a sushi party, your guests do half the preparation, adding to the occasion.

All you have to cook is the sushi rice, which does need to be done several hours in advance, - the rice has to cook, and then cool to room temperature. I allow 4 cups of Japanese rice for 6 people. The traditional way is to wash and polish the rice many times to remove the ‘loose’ starch and let the rice soak in water for 30 minutes before cooking so your cooked rice is fluffy, but not sticky. I tend to just wash it a couple of times, and straight into the rice cooker. I don’t eat enough sushi to be an expert, but good sushi rice should have a firm texture but you can still pull away the individual grains and is sticky, but never gluggy.

Read more »

U'ng Zao pork

2011-11-30T05:30:00.001+13:00

U’ng zao (red lees or ang chao in Hokkein) is veritable red gold for any Foochow cook. U’ng zao is the sediment from making u’ng jiu, Foochow red wine. It is the seminal ingredient in the famous Foochow dish, zao cai hoon ngan (rice noodle with mustard green pickled in red lees), and also gives a very unique flavour to savoury dishes. The red lees is sweet, a little tangy and quite alcoholic, like the wine. U’ng zao can keep for many months in the fridge; a little goes a long way.

I guard my supply of u’ng zao jealously, though Mum now has a friend who makes these and she brings yearly supplies from Christchurch (a.k.a. the Foochow capital of NZ). I typically use u’ng zao to marinate pork belly or chicken before roasting.

The colour of u’ng zao is simply stunning, - vivid crimson, which this dish displays in all its glory. I grew up with this dish, but surprisingly, had never cooked it. A quick phone call home put an end to that.

Peach and pistachio crumble

2011-11-28T18:22:00.001+13:00

Don’t you hate it when a simple dessert, hurriedly put together, trumps the main dish you slaved over? So do I, but at the very least, your guests leave mightily impressed (until they read this).

This crumble is superbly easy, and goes into the oven just as you are sitting down to the main course. The original recipe came from Nigel Slater’s Tender Volume II; I reduced the quantity and replaced the apricots with peaches (which I had in the pantry). I think this would be delicious with any canned fruit. I also used a food processor, which took the prep time down to around 10 minutes.

Read more »

Blossom Court, Panmure, Auckland

2011-11-23T05:00:00.000+13:00

Good things happen in threes. Blossom Court (135 Queens Road, Panmure, Ph: 09 – 527 7022) makes up the trifecta of Malaysian restaurants in Panmure along with Kopitiam at 139 Queens Rd and Sri Puteri’s at 59 Queens Rd. Blossom Court opened its doors a few months ago, and has quickly become a favoured lunch spot.

The menus of the three restaurants overlap significantly, and each kitchen has its strengths. With a menu this extensive (there are over 100 choices), trying to decide can test your mettle, so bring a group and try a bit of everything. The staff are happy to oblige with small bowls and extra cutlery.

Fried bean curd ($8) is a mound of crispy tofu cubes drizzled with sweet chilli sauce and topped with julienned cooling cucumber and crumbed peanuts and sesame seeds. Just the dish to whet your appetite.

Banana pikelets

2011-11-18T05:00:00.000+13:00

I was surprised how easy it was to make pikelets; there really is no reason is buy those limp, bland-tasting supermarket versions. These freeze amazingly well, and you can reheat them in the toaster or microwave whenever the craving hits you.

The recipe came from Cath, my manager, who got it from the Rally Cookbook (Every Boys and Every Girls Rallies). This is the perfect way to use up that last banana that has gotten just a bit too soft for the lunchbox. Luckily, I always have a stash of bananas in the freezer; I never manage to get to the last of the bunch before they over ripen.

Read more »

NZ Food Bloggers Conference 2011

2011-11-16T17:43:00.000+13:00

The New Zealand Food Bloggers Association’s inaugural conference took place at The Tasting Shed in Kumeu on the 12th November. 26 food bloggers from around NZ came together under the auspice of Alli Pirrie-Mawer (peasepudding.wordpress.com) to mull over food, writing, photography, and commentary over what makes us pursue this time-consuming, sanity-sapping, low-paying (and that’s for the lucky few who actually derive an income from this) craft.

Vietnam Café, Otahuhu, Auckland

2011-11-13T22:24:00.001+13:00

There’s something about the fresh, honest taste of Vietnamese food that I crave on a regular basis. The flavours are simple, but so aromatic.

Vietnam Cafe (38 Atkinson Ave, Otahuhu, Ph: 09 – 276 9014) was recommended by a staff at the Vietnamese grocer up the road, always a good sign. There is a cluster of Vietnamese restaurants in Otahuhu, and competition in proximity always makes for a better standard of food. The decor is a different matter altogether, the look is 80's canteen charm, with unnerving mirror panels lining the back wall.

Roast salmon with fennel, parsley and cherry tomatoes

2011-11-11T05:00:00.000+13:00

After my previous cooking madness, I was more than ready to get back into myhacking stride. I had offered to cook dinner for my family (which includes somelittle people, - meaning I had to cook food that kids will happily eat) plus I wanted to spend as little time in the kitchen as possible.

You really couldn’t get easier than this dish. It looks great, takes hardly any time to prepare and tastes fantastic. Roasted fennel's herbaceous aromatics lifts the silky salmon flesh. If that wasn’t lazy enough, I served this straight from the roasting pan. This recipe is adapted from Jamie Oliver’s Cook with Jamie cookbook, and I’ve made it even simpler. The original recipe uses a whole salmon, but salmon fillet is easier to find, and serve up. Whole fish is surprisingly difficult to obtain in my necks of the woods.

Barbecued lamb on Le Puy lentil purée with garlic aioli, pickled red cabbage and hazelnut beignets

2011-11-09T05:00:00.000+13:00

Try saying that three times quickly. Seriously, this dish is even more delicious than it sounds. This was the second dish chef Michael Van de Elzen demonstrated from his Molten cookbook during the Molten cooking demonstration at Nosh Mt Eden. The first was a potato tart with pickled fennel, green apple, sheep’s feta and wild rocket (and my version).

Tasting at the Molten demo

Michael states that this recipe takes 80 minutes to prep and cook (not withstanding marinating the lamb). I beg to differ; it took me the better part of 2 ½ hours, true, I did have to repeat a couple of recipes, but do give yourself plenty of time. One big, no, make that huge lesson, - mise en place is crucial, weigh everything out beforehand. This will greatly reduce the cussing...

This dish deviates from my 'hack-ish' mantra, but it does show how you can absolutely serve fine-dining style meals at home by prepping in advance. When your guests arrive, all you have to do is grill the lamb. While the lamb is resting, you can start plating.

And of course, this dish is visually stunning, and tastes wonderful. The tender lamb with the hint of citrus and garlic against the creamy lentil purée with the sweet, tangy crunch red cabbage pickle and the nutty beignet. You're getting the whole gamut of tastes and flavours.

Read more »

Potato tart with pickled fennel, green apple, sheep’s feta and wild rocket

2011-11-08T05:00:00.000+13:00

Molten (422 Mt Eden Rd, Auckland, Ph: 09 – 6387236) is an award-winning neighbourhood restaurant nestled in quaint Mt Eden village. Michael Van de Elzen, the chef of Molten is also known as the star of the TV series, The Food Truck, where he deconstructs common fast food to come up with their healthy and tasty reincarnations.

Recently, Michael released the Molten cookbook where recipes from the kitchen of Molten which have been modified to suit a home kitchen, and shows you how to create a fine dining experience to wow your guests.

The tasting at the Molten demo

Café Cre Asion, CBD, Sydney

2011-10-31T05:00:00.000+13:00

Ever since I went to a macaron demonstration, and failed thus far to make these French treats with wrinkle-free shells, I have been searching out commercial offerings to see what I like (read, what I should be aiming for).

I read about Café Cre Asion from a Sydney blog, chocolatesuze, and since I was going to be in the neighbourhood, I couldn’t resist the detour. Café Cre Asion (21 Alberta Street, Ph: 04 0494 1528) is a little gem tucked in a side street, a hop and skip from the Museum train station. This place is so tiny; it only seats 8, albeit on the cutest modernist plywood stools.

Café Cre Asion also serves coffee and sandwiches, but it’s really the macarons that people queue up for. There is a long list of flavours, and the main point of difference is the Japanese-inspired flavours (it would come as no surprise that the chef/baker is Japanese). The colours of these macarons actually terrify me, they are so brightly hued, they are practically psychedelic.

Read more »

Din Tai Fung, CBD, Sydney

2011-10-28T05:00:00.000+13:00

I love variety in food, which explains why I love dim sum (and tapas and izakaya-style dining). Din Tai Fung is a Michelin-star chain of dim sum restaurants with its roots in Taipei. Lucky Sydneysiders now have three outlets to choose from; the flagship at World Square Centre, 644 George Street (02-9264 6010), in the foodcourt of Westfield Hornsby, Pitt Street, and the latest one at Star City, Pyrmount (02-9660 9084).

Din Tai Fung is deservedly renowned for its xiao long baos (soup dumplings). These are made to order in front of curious passers-by to an exacting standard, - the wrapper dough must weigh 4.8 – 5.2g, the dumpling must be exactly 6cm in diameter and must weigh 20.6 – 21.4g once filled. A dumpling house run by engineers!

Nishiki Japanese Restaurant, Botany, Auckland

2011-10-26T05:00:00.000+13:00

Every so often, I crave Japanese food. Not for the healthy aspect, as all I seem to order are deep-fried and mayonnaise laden foods. I’m sure my appreciation for Japanese food may be the polar opposite of what the cuisine actually represents.

My favourite way of eating Japanese food is izakaya-style, in a cosy setting with tapas-sized servings of morsels of marinated meats or vegetables. Nishiki calls itself a ‘Robata-yaki bar’, which means an open grill where customers can sit around, though this technicality is lost in translation.

Nishiki has two branches in Auckland, in Freemans Bay (100 Wellington Street, Ph: 09-3767104) and in Botany (3/298 Torrens Road, Ph: 09-271 4428). Menus at the two branches differs slightly. Only the Botany branch is open for lunch, and they don’t take bookings.

The first thing that crosses your mind when you get the menus is ‘where to start?’ There are the usual categories of sushi, tempura, noodles, skewered grilled meats, etc and then add on the combinations or ‘sets’, and to top it off, there is the lunch special menu. The way to deal with this is to start with one category and keep going.

Taste of New Zealand, Victoria Park, Auckland

2011-10-24T05:00:00.000+13:00

The annual Taste of New Zealand took place from the 19 – 22nd October this year, a month earlier than usual to coincide with the Rugby World cup celebrations and visitors. A smaller teaser event, called Taste at the Cloud at Queens Wharf had primed my taste buds.

Taste of New Zealand is Auckland's premier culinary event, with participation of top* (comment end of post) restaurants, food and wine exhibitors and cooking masterclasses. This year’s chef ambassadors included Rick Stein (representing Malaysia Kitchen programme), Gary Rhodes, Annabel Langbein, Josh Emmet and Justin North. There were 7 evening or afternoon sessions across the 4 days; a session ticket allowed you into the event for one of the 4-hour slot.

13 restaurants took part, each showcasing 2-3 dishes which can be purchased using plastic tokens called crowns. Each crown is equivalent to $1. It was difficult to pick what to sample across the 35 plates on offer, but here are my final choice.
Read more »

J’aime les Macarons, Strowan, Christchurch

2011-10-23T07:58:00.000+13:00

This quaint little macaron boutique (7F Normans Street, Strowan, Ph: 03-355 0597) is aptly named “I love Macarons”. And they do! Twice a year, a collection of new flavours is lovingly released with some fanfare, a la Pierre Herme, the master of macarons himself. The store sells only macarons (okay, there are some teas, but it’s really a very small cherry on the side).

Macarons are still a relatively new immigrant to the NZ foodie scene, and J’aime les Macarons is one of the forebearers of this trend. I remember them from a small stand at the Riccarton House farmers market (where they still make a weekly appearance) and read with delight at the opening of their store in Strowan in November 2009. The lady in the store tells me that they will be opening a store in Ponsonby, Auckland in the new year.

Taste at the Cloud, Queens Wharf, Auckland

2011-10-21T22:56:00.000+13:00

This has to be one of the better part of the Rugby World Cup experience. Part of the temporary Cloud structure houses a pop-up dining experience called ‘Taste at the Cloud’, which runs from 13 September – 23 October (11:30am – 6pm weekdays, 10am – 6pm weekends)

Several well-known NZ chefs (Josh Emmet, Justin North, Annabel Langbein and Warren Turnbull), have combined their talents to interpret the best of Kiwi produce from the sea, orchard/winery, urban and rural sectors. Each ‘zone’ highlights 4 cocktail-sized dishes with paired wine (or selection of non-alcoholic beverages).

Angie’s Kitchen, CBD, Auckland

2011-10-06T05:00:00.000+13:00

Angie’s Kitchen (17 Mount Street, Ph: 09 - 368 1618) was my local Malaysian haunt when I was employed at the university. It was a mere two blocks away and I could make it there, have delicious home-style Malaysian food and be back at my desk within the hour. Now that I’m a good 15 minutes away (not including finding a park, then dashing from the carpark), lunch at Angie’s Kitchen is a special trip or relegated to the weekend (which is not a bad thing, - there is a dish which is only available on Sundays, see below).

I assume that Angie is the auntie who occasionally pops her head out of the kitchen, but whoever she is, Angie is one talented chef. The quality can fluctuate at times; I’ve had great food, and I’ve had average dishes.

Blueberry and orange muffins

2011-10-04T05:00:00.000+13:00

I’m drawn to blueberry muffins at bakeries or cafés. Next to the triple chocolate and apricot cream cheese muffins, they look the healthy choice; all those antioxidants must be good for you. I like blueberries; blue is such an unusual colour for fruit (delphinidin, the anthocyanin, which gives plants their blue/purple colour is less common in the edible species), and the soft berry flesh makes a great complement to the cake-like texture of muffins.

This recipe comes from Nigella Lawson’s How to be a Domestic Goddess (becoming my go-to cookbook for easy basics). It horrified me that the size of a standard muffin is half of the ones you get from the bakery or café, - that's where all the extra calories are coming from!

I had read that muffins freeze readily and can be thawed out and reheated in the microwave with no loss of flavour, so they are good to keep around for guests and snacks. I’ve made these for work colleagues as they can be made the night before and warmed up in the microwave just before serving.
Read more »

Laksa, Kuala Lumpur style

2011-10-02T05:00:00.000+13:00

My dear friend, J and I have had many good-natured mocking and debates over laksa. I assert that Sarawak laksa is the ultimate interpretation of the spicy noodle soup, whereas J always insists that the version from Kuala Lumpur is superior. And one day, the gauntlet was thrown and J agreed to cook for us the ‘superior’ KL laksa.

J made the spicy gravy soup from scratch, processing and blending the whole spices, which I have to take my hat off to. I only ever used spice paste; why would you, when you are a hacktress? But back on the subject of laksa, the main differences are:

KL Laksa	Sarawak laksa
Use of curry spices, - turmeric	No turmeric
Fish sauce	No fish sauce
Sweeter	No palm sugar
Mix of noodles, use of egg noodles	Only vermicelli noodles
More coconut milk	Less coconut milk
Tofu	No tofu
Hard boiled eggs	Shredded omelette

The similarities are greater than the differences, but the proportions of spices and ingredients used have been adapted over time have resulting in quite unique versions of laksa.

Tastes of Malaysia, Food Junction Foodcourt, Manukau, Auckland

2011-09-30T21:05:00.000+13:00

I love watching food being created in front of me. Especially if there’s twirling involved. The making of roti canai is a fascinating spectacle, and the best place to watch this is at Tastes of Malaysia (Ph: 09 – 570 1702), where each roti is made fresh in front of you.

Food Junction Foodcourt (615 Great South Road, Manukau) is located just off the Te Irirangi exit from the motorway. The stall is at the back of the foodcourt.

Read more »

Banana and walnut bread

2011-09-28T05:00:00.001+13:00

I have an awful habit of purchasing fruit I don’t end up eating. I just like the virtuous feeling, pretending that I’ve one of those healthy people who actually eat their 5-a-day. The only silver lining is that overripe bananas can be chucked into the freezer for future baking.

After another mediocre muffin from the work cafeteria, I realised that with the money I was paying for a single muffin, I could bake an entire loaf, which would taste exponentially better.

This recipe is slightly modified from Nigella Lawson’s How to be a Domestic Goddess. I have taken out the rum-soaked sultanas. I can’t deal with petrified grapes and currants in any dessert but a Christmas fruitcake. It’s one of those irrational quirks. Nigella calls this ‘fabulously easy’, and boy is she right.

Read more »

Kuih Bingka Ubi Kayu (cassava kuih)

2011-09-24T05:00:00.000+12:00

This is among my favourite kuihs, - I love the bright yellow colour, the chewy texture, and the caramelised brown top.

There are various recipes out there; with or without egg, steamed or steamed and baked; with cooked, mashed mung beans; or even a microwave recipe. I’ve didn't like the texure from the microwave recipe, but it could just be that my microwave power was higher than the recipe’s.

It must have been a bit of a mission to make kuih bingka ubi kayu in the olden days, having to grate the cassava finely. These days, frozen grated cassava is readily available, and you just need to defrost these in the fridge overnight or in the microwave before using.

Red Bowl Chinese Restaurant, Riccarton, Christchurch

2011-09-21T05:00:00.001+12:00

When I travel to Christchurch for work, I try to spend an extra day with my parents where possible, and take the opportunity to see what new eateries have opened up. A lot of restaurants in the CBD have closed due to the earthquakes, and diners are now having to scramble for the remaining ones outside the Red Zone and affected areas.

Cordoned off Red Zone

Red Bowl Chinese Restaurant (57 Mandiville Street, Riccarton, Ph: 03-3483688) opened in 2010 and has quickly gathered a following, especially for yum cha. The yum cha dishes range in price from $3.40 - $4.50 each, and are served on order; there are no yum cha trolleys here.

Braised pork belly with eggs

2011-09-19T05:00:00.001+12:00

This is pure comfort food arena. Every Malaysian I know grew up with this dish; the sweet, slightly salty, sticky pieces of pork belly, its meltingly tender layers of fat and meat making a perfect complement to a bowl of rice.

This is an extremely easy recipe but you need to allow 2 hours, as the meat has to cook slowly in the braising liquid for 1½ hours. This reheats very well, and can be made the night before.

Read more »

Storing tomatoes – the flavour issue

2011-09-17T09:10:00.002+12:00

Many of us purchase tomatoes from the supermarket or greengrocer, take them home and promptly shove them in the refrigerator without a second thought. Recently, a postharvest scientist told me that you should listen to your grandmother when she said to store your tomatoes at room temperature (mine didn’t cook with tomatoes or had a refrigerator for a very long time, so that point is moot). It may surprise you that all horticultural services state that you should never store tomatoes in the fridge. It certainly surprised me.

Tomatoes are sensitive to chilling, and low temperatures will destroy both the flavour and texture of ripe tomatoes.

Horticulture NZ advises that tomatoes should be stored at around 10-12°C, never in the fridge and away from sunlight. BUT, this is somewhat different from the scientific literature, which says to never store tomatoes below 13°C, or even 15°C.

Read more »

Mahurangi River Winery & Restaurant, Warkworth

2011-09-14T06:30:00.001+12:00

There’s something wonderful about winery restaurants; they always have amazing vista, soaring above perfect rows of grapes (e.g. Mission Bay, Hawkes Bay), perched on top of a cliff in the middle of nowhere (e.g. Te Whau, Waiheke) or facing towering ranges (e.g. Craggy Range, Hawkes Bay) or looking out onto wide expanse of waters. Or various combinations of these. As a teetotaler, I love winery restaurants as the food is often very good, and you’re in a stunning, relaxing locale.

Mahurangi River Winery & Restaurant (162 Hamilton Road, Warkworth, Ph: 09 – 425 0306) is one of the lesser known ones near Matakana, on the way to Leigh Marine Reserve, which makes it all the more special.
Read more »

Easy roast lamb & trimmings

2011-09-12T05:00:00.000+12:00

When it’s my turn to cook dinner for a get-together and I want something fuss-free but still makes an impressive dinner, this is my default meal. Succulent rosemary scented, garlicky roast lamb with rich, red wine gravy, and roast potatoes always goes down a treat. Everything cooks together, and is ready at the same time. Toss together a leaf salad, and it’s a complete meal.

I use a leg of lamb, you need to allow ~1.5kg for 4 adults, ~2kg for 6, ~2.5kg for 8. These sizes will give 200 - 250g of meat per person, which is plenty; you should have extras for fantastic sandwiches the following day.

To roast lamb, allow 30 minutes at 180°C per 500g for medium. I find that if I use the oven to roast potatoes as well, I have to bump up the temperature to 190°C at the end and cook for an extra 20 minutes to crisp up the potatoes. Perfect, as you have to rest the lamb anyway.
Read more »

Macarons with Guillaume Nicoli

2011-09-10T05:00:00.001+12:00

These French confectioneries were popular during the time of Marie Antoinette, but actually hark from medieval days. I've developed a fondness for these delicate treats since I accidentally stumbled upon them in Paris many years ago. However, I’ve never attempted to bake them; there are more than enough stories of how devilishly tricky these are to recreate.

The macaron craze hit New Zealand a few years back, and there are now at least two well-known macaron brands; Ma Cherie (Auckland) and J'aime les macaron (Christchurch). To help me get over my macaron-baking phobia, I booked into a demonstration (at Nosh Food Market Mt Eden) by Guillaume Nicoli of Ma Cherie macaron fame, and yes, of the Macaron Tower Frenzy which caused Jax’s demise at the final of Masterchef NZ Series 2.

Penang Café & Restaurant, Otahuhu, Auckland

2011-09-08T05:00:00.000+12:00

Calling Penang Café & Restaurant (6 Station Road, Otahuhu, Ph: 09 – 270 0668) a ‘café’ seems like an insider gag; there are certainly no lattes served here or schmancy sandwiches in sight. The faded signage and plastic tablecloths hark back to the 80’s, and its location just off the main street of Otahuhu makes this place an easy one to walk past without a second glance.

Ratatouille

2011-09-06T04:36:00.001+12:00

Ratatouille is a French summer dish, - its focus on all the wonderful vegetables that reach their peak in late summer; zucchini, eggplant, capsicum, tomatoes and basil. Fortunately (or unfortunately, if you like to eat according to the seasons) these days, with greenhouses and postharvest advancements, you can get these vegetables all year round.

This is my fail-safe vegetable dish. It’s super-easy, - cut everything into similar chunks, and cook in a big cast iron pot. It takes about 45 minutes from start to finish, and the aroma as the vegetables are simmering is just fantastic.

I like to take this to pot-luck dinners as just about everyone can eat this, - ratatouille is a vegetarian, gluten-free, dairy-free dish. This also freezes and reheats well, so it’s worthwhile to cook extra and bring some for lunch.

Read more »

Sri Pinang, Newton, Auckland

2011-09-03T07:55:00.000+12:00

The first thing that strikes you about Sri Pinang (356 Karangahape Road, Ph: 09 358 3886) is the efficient service. Then you meet the host and proprietor, Angie, and you understand why this unassuming place is packed night after night, even after 21 years. Angie’s warm and engaging nature makes her the perfect host and she is truly the heart of Sri Pinang.

Coincidentally, the night we visited was Merdeka day, the anniversary of Malaysia’s independence (31 August 1957). This year is rather special; the celebration coincided with the Muslim New Year, Hari Raya Aidilfitri, resulting in a double celebration of Merdeka Raya.

Read more »

Rolled roast pork belly with thyme, fennel seeds and pistachio

2011-09-02T05:00:00.000+12:00

Pork belly is by far, my favourite cut of pork. It’s too easy to end up with dry pork, but it’s just about impossible to achieve that with pork belly. The long cooking time allows the layers of fat to slowly melt, making for an incredibly tender roast. Plus you get crackling, - the best of both worlds.

I found this recipe on the web a while ago, but as things go, I can’t seem to locate it again. I’ve added pistachios to it, to add more texture and interest. This recipe recommends you prepare the roast and leave it to marinate overnight in the fridge. I wasn’t organised enough, so it sat with its marinade for all of 10 minutes, but still came out tasting great. It tasted better the following day, so I’m inclined to believe that you should let it marinate overnight.

Sticky date pudding with butterscotch sauce

2011-08-29T10:00:00.044+12:00

Like half the Antipodean population, I watch Masterchef Australia occasionally. It’s a good pinprick of realism to my aspirations of being a kitchen goddess; the massive innate talent on the show is plain scary. And every so often, I click onto the Masterchef Australia website to drool at the recipes. This one by Rachel McSweeney caught my eye.

My introduction to dates was by sheer accident, - I thought I was purchasing a plain scone at the work cafeteria, but it came with these fantastic sweet, chewy brown bits. I was immediately smitten.

Since then, I’ve had sticky date pudding in many guises, in restaurants and store-bought, I’ve had great ones, and I’ve had ones which were so blah, I couldn’t believe I paid for it. But I had never attempted to bake one, it's just one of those things (when you don't grow up with a particular dish, you think it's more difficult to make than it actually is). But that's all changed because this wonderful recipe is so simple - the trickiest part is actually chopping the dates!

Mesclun salad with apple and caramelised walnuts

2011-08-28T09:03:00.005+12:00

I confess, I am a luddite when it comes to salads. It’s the last thing I think about when I plan a menu, main tick, dessert tick,… and uh…. I’ll toss some green leaves, julienne some carrots and use whatever vinaigrette at the back of the fridge which isn’t past its due date, and fingers crossed it’s passable.

For a recent dinner party, I decided to forgo my errant ways. I wanted a crunchy apple-y salad and I recall with fondness the addition of caramelised walnuts in a memorable restaurant salad. Trust epicurious website to have exactly what I envisioned. This salad is easier than it looks, magnitudes more delicious and presents beautifully (even with my decidedly amateurish attempt).

The proportions and ingredients can be changed to your preference, the original recipe was for 8, I reduced it for a generous serving for 4. The Spanish Manchego sheep cheese with its slight sharp taste is perfection, and the sweet dates, walnuts and apples is a great complement to the slight bitterness of the mesclun. This is one of those dishes that provides an explosion of textures and tastes in one bite.

Read more »

Malaysian Noodles @ Food Alley food hall, CBD, Auckland

2011-08-22T10:00:00.001+12:00

As much as we try to jazz it up, Malaysian food is renowned for having glorious fast food (or, as we call it, hawker food). In Malaysia, these are located in large hawker centres, where you get a bewildering number of stalls specialising one particular dish, the recipe having been honed and perfected over many years. In NZ, we tend to find Malaysian food in food halls, where the proprietors have to re-create a large number of Malaysian dishes across various ethnicities.

Food Alley (9 Albert Street) has been around as far back as I can remember. There used to be a lone Malaysian eatery, Malaysian Noodles, but there is now a second level with a second Malaysian kitchen (Kampung Delights).

I was here to sample the offerings at Malaysian Noodles. The proprietor recommended the laksa, and I was surprised to hear his accent. I queried, and was told that he and his family are from Bangkok, and purchased the eatery 10 or 12 years ago. He had never even stepped foot in Malaysia. I was suitably intrigued, would Malaysian food cooked by someone who wasn’t Malaysian or had visited the country be authentic?

Purple sweet potato chiffon cake (a.k.a. Yam chiffon cake 2.0)

2011-08-21T09:21:00.000+12:00

I gave version 1 a barely passable 'C' grade as it tasted mostly egg-y and sweet and required the addition of a considerable amount of food colouring to obtain the lavender hue. Younger bro actually asked me what flavour it was. Sacrilege! I decided to use purple sweet potato to see if it would make the grade. These can be found in the frozen section at my local Asian supermarket, Lim’s Orchard (Apirana Ave, Glen Innes).

This version definitely tasted more ‘ubi’ or starchy. I found that the flavour developed better on the second day. I used the same recipe as before, and due to the vibrant purple colour of the sweet potato, I decided to omit the extra food colouring.

Read more »

Raclette party

2011-08-18T05:00:00.046+12:00

I’m always in for a DIY dinner party. Doubly more when the host tells you there’s melted cheese involved. Seriously, cheese should always, always, be melted. What marvellous alchemy is it that a rubbery/crumbly bit of salty, savoury yellow mass turns into lava of unctuous deliciousness?

The Swiss are onto a good thing with the raclette (both the name of a melt-y cheese and the electric grill used to melt cheese). The raclette grill consists of an electric element with a non-stick hotplate on top and non-stick minipans tucked underneath. Each guest gets their own pan.

Times Kitchen, East Tamaki, Auckland

2011-08-16T05:00:00.035+12:00

Sometimes all you want is a quick bite and not worry about propriety. I’m not suggesting that you dispense with good manners altogether, but an eatery that if you drag along not-so-well-behaved kids and they make a kerfuffle, no one cares a hoot. Which is how I ended up at Times Kitchen (15 Torrens Street, East Tamaki, Ph: 09-271 6929), with Lil Bro, sis-in-law, their friends, and yes, 6 young ones in tow.

The place simply bustles; the wait staff dash around, quickly turning over tables, serving plates of steaming dumplings and noodles, customers are noisily enjoying their food, or queuing at the doorway, waiting for a table. You help yourself to cups of tea from the urn, and collect your cutlery and condiments. The menu is short and sweet; the servings are generous (a huge plate of dumplings for $6).

Marie-Hélène's Apple Cake

2011-08-14T10:32:00.005+12:00

This delectable apple cake recipe is from Dorie Greenspan’s cookbook, Around my French Kitchen. Dorie is a culinary doyenne and author of very highly regarded cookbooks, some with über chefs (Julia Childs, Pierre Hermé), so her recipes are without a doubt, impeccable.

This recipe has also been tested, reviewed and lauded on Epicurious, so you can be assured it works.

It's a very forgiving recipe, - you don’t need to be exact with measurements. It’s simple, - you’re really making a batter and adding sliced apples to it. And most people would have all the ingredients on hand. Except me. I had to make a dash to the liquor store for some rum. My hip flask of Coruba will still be here in 10 years' time, unless I find more recipes requiring rum, or make this another 8 times.

Atomica Eat Drink, West End, Brisbane

2011-08-09T00:30:00.014+12:00

BFF and I had a Sunday morning at West End after we dropped Shufflin’ Boy off at Davies Park for his rowing practice. This suburb is the Titirangi of Brisbane; it has a bohemian vibe, and is festooned with various rustic-looking cafés and stores. Even in the middle of winter, Brisbane is sunny and warm (~23°C), so plenty of people were dining alfresco on the sidewalks.

We decided on Atomica Eat Drink (173 Boundary Road, West End), tempted by their use of organic or free-range ingredients. You can choose to sit indoors or on wooden benches outside.

Taro's Ramen Cafe, CBD, Brisbane

2011-08-07T08:32:00.004+12:00

Taro’s Ramen & Café (Ground floor, Boeing House, 363 Adelaide St, Brisbane. Ph: 07-3832 6358) is one of the most highly rated ramen restaurants on Urbanspoon (a restaurant review site), and reading the owner and chef’s (Taro-san himself) manifesto on what makes a good ramen, you can certainly understand why. Taro’s dedication is boundless, - he makes his own noodles, uses only the best ingredients and has honed his ramen-making (and eating) skills. Taro writes a very informative blog, ramendo.wordpress.com (‘path of the ramen’) on ramen, the restaurant and also food reviews of restaurants around Brisbane.

The Japanese lady who was setting up when I arrived was the epitome of Japanese courtesy. She offered to take a photo of me when she saw me snapping away, and chuckled when I said I don't like appearing in my own photos.

Phở Hùng Vietnamese Cuisine, Sunnybank, Brisbane

2011-08-06T12:00:00.036+12:00

Once I’m onto a good (food) thing, I am somewhat obsessed. I asked (read begged) BFF to take me to another Vietnamese restaurant after the fantastic lunch at Tân Thành Vietnamese Restaurant at Inala. This time, we came to Phở Hùng Vietnamese Cuisine at Sunnybank Market Square, Brisbane (07-3345 2888). Sunnybank is known as the Chinese enclave in Brisbane.

Le Bon Choix, CBD, Brisbane

2011-08-05T21:43:00.004+12:00

Le Bon Choix is a French pâtisserie serving cakes, pastries, breads and sandwiches in their Brisbane CBD branch at 379 Queen St (Ph: 07-3229 9260). In all honesty, these gorgeous creations cannot be termed ‘cakes’ as these are not something you can readily bake at home, - with possible layers of pastry, sponge, flavoured mousse, fruit gelée and sable biscuit among others.

I was in the city to visit the Surrealism: The Poetry of Dreams exhibition (works from Musée National d'art Moderne, Centre Pompidou, Paris) at the Gallery of Modern Art, and decided to stop by for morning tea (Le Bon Choix is about 500m from the Central Train Station). It was so good; I made a return for afternoon tea (even though I certainly did not need it). The lady behind the counter greeted me with ‘You’re back!’ when I went to place my order… yes, she recognised an addict when she saw one.

Tân Thành Vietnamese Restaurant, Inala, Brisbane

2011-08-04T00:30:00.033+12:00

I had been craving Vietnamese food, and given the scarcity of authentic Vietnamese restaurants in Auckland, it was at the top of my to-eat list on a visit to Brisbane. Tân Thành (16/57 Corsair Avenue, Inala, Brisbane) is a traditional Vietnamese restaurant located in the Inala Civic Centre shopping complex.

Cinta Malaysian Restaurant, Mt Albert, Auckland

2011-08-03T18:37:00.002+12:00

I have driven past Cinta Malaysian Restaurant (454 Dominion Road, Mt Albert, Ph: 09 - 623 2808) many times (it’s on my way to work) but hadn’t found the time to drop by this well-regarded restaurant. Note that Cinta is no longer opened for lunch although the old signage has not been removed. A review request from Malaysia Kitchen was the perfect excuse to book a table for Sunday night.

Cinta’s décor is a nod to the different cultures in Malaysia, - I noted the Dayak Pua Kumbu woven runners and Melanau Terindak cone hats (Sarawak), other weaving and masks, unfortunately I am unfamiliar which regions these effects come from. I was really impressed that they took the effort to introduce other aspects of the Malaysian culture to the diners.

We started with Pandan Chicken ($8.00), deep-fried morsels of lightly seasoned chicken tied up with strips of pandan (screwpine) leaf, and Tofu Satay ($7.50), deep-fried cubes of tofu served with peanut sauce. I would have preferred the peanut sauce to be spicier.

Soto Japanese Garden Restaurant, Ponsonby, Auckland

2011-08-02T18:34:00.002+12:00

I have grown to love Japanese food, especially for their genius with simplicity. In most Japanese restaurants, there is no adulteration with fancy flavours and decorative flourishes. Subtlety reigns and the focus is always on the freshest ingredients cooked with a few flavour notes to highlight the produce. The presentation is always a delight, with the various small pottery ware and clean looking offerings.

Soto (13 St Mary’s Bay Road, Ponsonby, Ph: 09-360 0021) does this exceptionally well. Soto is housed in a old converted building, and you can choose to dine at the regular dining tables, or for larger groups, there is the option of the tatami room.

Auckland Food Show 2011

2011-07-31T12:52:00.012+12:00

The annual Auckland Food Show (28 – 31 August 2011) is a foodie-in-training’s little paradise. For the $25 ticket price (or $22.50 if you purchase online and bypass the queues), you get an invite (along with over 50,000 others!) to a world of new products, flavours and tips on how to expand your culinary horizons by over 450 exhibitors. There are multiple tastings at every stall, and some of the more popular ones had crowds of eager punters. I love that the artisan producers are out in force, and the gourmet food markets (Farro Fresh and Nosh) are supporting them to exhibit.

This year I made the trip with Mum and Little Z who asked to come along on our expedition. Little Z was a trooper, and impressed us with his palate, - he refused processed cheese (specially packaged for children) and meats, and asked for seconds of salmon gremolata and gourmet frozen yoghurt. I don’t recall being this ‘evolved’ at 4 ½ years old!

Being a teetotaler (completely due to my allergy to alcohol I assure you, not by choice), I merrily skipped past all the wine and alcoholic beverage producers (of which there were many) to the gourmet confectioners, seafood, meats, non-alcoholic beverages (to my happy surprise, there were many as well, - is my fantasy of Kiwiland becoming un-boozy coming true?), frozen desserts and condiments galore.

Some of the tasty offerings this year were:

The fantastic gremolata was from Salmon Man

Fresh baked baguettes and pastries from Paneton Bakery

Sublime chicken liver pate and duck liver parfait from L'Authentique
(available from Farro Fresh)

Indonesian Kek Lapis (layer cake)

2011-07-29T05:48:00.002+12:00

This is a somewhat non-traditional recipe for Indonesian Kek Lapis or layer cake, - this recipe calls for 7 whole eggs, rather than the typical 15, or even 20 egg yolks. For the uninitiated, kek lapis is a very rich (read caloric) cake, with high proportion of butter and egg yolk, and is only served as small slices during festivities (e.g. Chinese New Year and Hari Raya) in Malaysia, Singapore and Indonesia.

The recipe is easy, - the tediousness lies in making the layers, which have to be grilled a layer at a time. If this wasn’t challenging enough, these days, making kek lapis has become a bit of an art (especially in Sarawak), with various patterns, flavours and colours. There is no substitute for the pretty millefuille effect of the many layers, the fragrance and taste of all that butter, egg, spice and brandy.

The recipe comes from an old Betty Yew (Malaysian culinary expert, and prolific cookbook author) cookbook, which I scribbled down in a notebook many, many years ago.

Osso buco with fennel and orange

2011-07-27T18:09:00.005+12:00

Osso buco is Italian for ‘bone with a hole’ and refers to cross cut pieces of veal shank, and also the braised veal shank. Those Italians certainly get a lot of mileage from their words. Veal has become much more readily available in Auckland with the mushrooming of gourmet food markets and specialty butchers. I purchased the osso buco from Farro Fresh (Lunn Ave, Mt Wellington), one of my favourite food stores.

I have had a copy of ‘Bones: recipes, history & lore’ by Jennifer McLagan on my shelf for several years now, and this was the perfect opportunity to try out one of the osso buco recipes, though I varied some of the ingredients with what I had on hand.

The recipe is a bit fiddly, but trust me, it tastes amazing. It’s in the oven for 1 ½ hours, so you have lots of time to prepare the accompaniments, - I served this with buttery (and truffle-oiled) mashed potatoes, roasted beetroot and garlicky sautéed beans. This is best cooked in a cast iron pot, as you need to heat it both over a stovetop and in the oven.
Read more »

Yam chiffon cake (version 1)

2011-07-24T21:20:00.016+12:00

When is a yam not a yam? Surprisingly (or maybe not), when it's a taro or a sweet potato.

Yam chiffon cake (also known as Taro chiffon cake) is a somewhat confusing misnomer here in NZ. The NZ yam (a small red or orange tuber Oxalis tuberosa) is not the same as the Asian yam. And to make matters worse, what we call ‘yam’ in Asia can be one of several tubers. There is the purple yam (Dioscorea alata) which is the tuber commonly used in making Filipino cakes; and taro (white fleshed Colocasia esculenta, known as ubi keladi in Malay) which is used to make kuihs, bubur cha cha, etc. Plus we have a very purple sweet potato (Ipomoea batatas), which is also sometimes known as yam.

Yam (or taro) chiffon cake is typically lavender in colour, so it’s by default, it’s not the white taro. I went around the various Asian supermarkets in Auckland to see what I could find. In Dan Hua Supermarket (Cnr Torrens St and Ti Rakau Dr, East Tamaki) I found frozen purple ‘sweet potato’. And at Lim’s Orchard (Apirana Ave, Glen Innes), I found frozen grated purple yam. Frozen and fresh taro can be found at most Asian supermarkets.

Slow cooker lamb tagine

2011-07-21T21:02:00.003+12:00

Winter is the perfect time to drag out the slow cooker from the recesses of your cupboard, and try out some new recipes. It is also the ideal way to fend off those I-seriously-cannot-be-a**ed-cooking-tonight sentiments as you trug home from work. I have been having several of these days (I blame it on all the cold wet weather we’re having).

I’m a morning person (no, I'm not one of those sickeningly chirpy people in the morning, I just get up early!), so doing some chopping and assembling before work is a doddle. If you are a night owl, most slow cooker recipes are forgiving enough that you can assemble your ingredients at night, and in the morning, just add the wet ingredients, stir and turn it on.

Lamb tagine is a recipe which works really well in a slow cooker, as the flavours meld together beautifully. The ingredients below can be varied to your taste, - you can add canned chickpeas, remove the kumara, add cumin or paprika (if you want a bit of heat).

Sarawak laksa

2011-07-18T20:21:00.006+12:00

If you’re not in Sarawak, the phrase ‘Sarawak laksa’ is always followed by the word ‘party’. The only way to eat laksa is with a group of friends, preferably Malaysians. I count several West Malaysians as my close friends, and we often debate the merits of the various versions of laksa you find in Malaysia (e.g. Penang laksa, curry laksa, assam laksa, etc), but in my books, no other laksa comes even close to the sheer deliciousness of Sarawak laksa.

To have a laksa party, you have to procure some laksa paste. You have to beg, steal or bring some back from Kuching because you cannot buy these for love or money outside of Sarawak. Luckily, most Sarawakians have a well-developed network to maintain their precious stash (fingers crossed that my laksa shipment actually gets here, - does anyone know how reputable PosLaju is?).

Serafin Cafe and Bar, Mt Eden, Auckland

2011-07-15T12:39:00.006+12:00

Serafin Cafe and Bar (225B Dominion Road, Ph: 09-633 0228) is a little tapas café located just off busy Dominion Road; with its entrance from Walters Road.

The interior is beautiful, with stunning origami-like pale timber ceiling and arty lights. One side of the dining area looks into a hidden internal courtyard. It’s a world of difference stepping off the hustle and bustle of Dominion Road into this little cocoon of coziness and warmth.

Sri Mahkota, East Tamaki, Auckland

2011-07-13T22:12:00.008+12:00

The Sri Mahkota restaurant chain (three so far, in Epsom, Grafton and East Tamaki) has seemingly burst onto the Auckland food scene. However, the original Sri Mahkota in East Tamaki (22D Torrens Road, Ph: 09 273 9188), tucked away in a small side street off Torrens Road has been a destination for Malaysian food enthusiasts for many years. With the franchise in place, the tattered, well-thumbed menus have given way to shiny laminated pictorial ones, and the décor has been stepped up a notch.

Crazy Noodle Bar, Newmarket, Auckland

2011-07-11T00:30:00.007+12:00

From the outside, this oddly named noodle bar doesn’t appear to hide any lunacy. The décor is utilitarian, the staff is attentive, the chinese tea is free and the menu is extensive, with your typical wantonly labeled mystery dishes, (i.e., beef and vegetables on rice, milk toast, etc). All pretty normal for a cheap eats noodle bar in Auckland so far…

Auckland Fish Market

2011-07-09T19:53:00.004+12:00

When I was growing up in Malaysia, fish only came one way, whole and fresh. No cellophane wrapped fillets, or frozen pieces that clang as they fall out of the packet. Fish came from a fishmonger, - you chose the fish you wanted, and he would gut and scale it in front of you. Sometimes, the fish is still alive, and you have to avert your eyes while it is expertly ‘dispatched’.

I think it’s unnatural to never see what the actual fish looks like. I like to see the glistering silvery skin of the salmon, the surprising bright blue spots against the pink skin of the snapper and the dull green gray of the flounder, with its strangely positioned mouth. It’s good practice to ponder the brightness of the eyes, the springy-ness of the flesh and the redness of the gills as a measure of its freshness.

I’ve been meaning to visit Auckland Fish Market for quite a while. Auckland Fish Market boasts the widest range of fish and seafood in Auckland. I certainly don’t disagree, - the display was impressive. After you pick your fish, and it is weighed, they can prepare the fish to your specifications.

Teochew peach kuih

2011-07-04T18:46:00.004+12:00

The name comes from the traditional shape of the kuih, which apparently looks like a peach (not any peach I’m familiar with, I’m guessing it’s a stylized ancestral peach). The Teochew peach kuih is a firm favourite with my siblings, and comes savoury (glutinous rice, mushroom and shrimp with optional meat) or sweet (sugared chopped peanuts).

The story goes that peach is the symbol of longevity and when peaches are out of season, Teochew people make these ‘replica’ peaches as offerings to the gods. Luckily for the rest of us, we're allowed to share in this tasty treat.

Beef stew

2011-07-02T18:36:00.005+12:00

Beef stew is the classic winter warmer, rich and hearty, especially pared with crusty bread or fluffy mashed potatoes.

This recipe is very forgiving, - add more of what you like, omit what you don’t, the main thing is that you have to simmer for 3 hours or more. I used a cast-iron pot to simmer, this distributes the heat evenly and I’m convinced, allows the flavours to develop better.

KK Malaysian Cuisine, Epsom, Auckland

2011-06-29T19:19:00.006+12:00

KK Malaysian Cuisine has served wonderfully authentic Malaysian cuisine from their tiny hole-in-the-wall location at 463a Manakau Road, Epsom (Ph: 09-630 3555) for many, many years. When Malaysia Kitchen asked me to do a review, I was delighted, but worried about the cramped space. I was thrilled to discover that KK Malaysian Cuisine has spread into the space next door, and spilt out onto the sidewalk (for those warmer days). It’s still very busy, so it pays to book. The service is fast and efficient, - once the order is taken, food starts appearing in less than 10 minutes. How they manage to do this even though the entire restaurant was booked out is a mystery.

Roadtrip to Bay of Islands

2011-06-27T21:07:00.003+12:00

We decided to chance the weather and drive up to Paihia on the weekend. On the way, we stopped by Orewa for brunch. Orewa is a little seaside town and a retirement destination, with its waterfront apartments and pedestrian mall. My previous two jaunts into Orewa for food had not ended well, so I was more than a little apprehensive. However, we chanced upon Oliver’s Café (340 Hibiscus Coast Highway, Orewa) with its cheerful yellow sign. The place was packed, a good sign, plus the food in the display cabinet looked fresh and very appetizing. I have finally found my Orewa pit stop, - the flat white is great (comes with a small piece of nutty, fudgy brownie) and the potato cakes are made with shredded potato, fantastic!

Kuih making implements

2011-06-21T20:37:00.008+12:00

With my newfound interest in kuih-making, I fervently scoured the baking stores and departmental stores in Kuching and Sibu for the equipment to make them. Unfortunately the traditional wooden molds are no longer sold; replaced instead by bright plastic ones. Though next time I return to Malaysia, I must remember to check the antique stores for the traditional molds.

Mold for pie tee (top hat) case

Family dinners in Kuching

2011-06-19T16:57:00.003+12:00

Coming from a large extended family (7 siblings on mum’s side and 8 10 siblings on dad’s side, then add on the dozens of cousins and multiply by that by 2 to get the number of kids, and you’ll start to get the gist of it), a trip back to Kuching is always a family reunion of sorts.

In the 20+ years I’ve been in NZ, I’ve missed a lot of weddings and birthdays. There are always new faces to meet, and old faces to reacquaint myself with. Plus the invariable confusion of how we are related, - is she dad’s third sister’s second son’s wife or dad’s eldest brother’s second daughter….?

Family get-togethers always revolve around food, - be it at a local restaurant, food centre or someone’s house. There is always a lot of reminiscing, gossiping and laughter.

In Kuching, a clear favourite is the Petanak Food Centre.

Noodles with seafood

Indian food in Kuching: Buhari Cafe, Satok Road

2011-06-17T10:55:00.005+12:00

The last line on sign says "Special chicken and goat biryani everyday"

Food trips from Kuching

2011-06-16T00:30:00.114+12:00

There are several good ‘drives’ from Kuching, - all of which involve some food, of course. You soon realise that most destinations are to a food attraction, and the more obsure, the better.

Si Ka and Si Ring (4^th Uncle and Aunt) took Bro and I to Pandan Beach at Lundu. We were running behind schedule and were not able to get to Lundu in time for a seafood lunch. Most places sell out of their best dishes quickly, and lunchtime finishes by 1pm. The next best thing was fresh coconuts at Pandan Beach.

Hawker food in Kuching

2011-06-15T00:30:00.078+12:00

The food odyssey continues with visits to more of the kopitiams and food courts scattered round Kuching. I am amazed and bewildered by the sheer number of these eateries at what seems like every street corner, or every shophouse corner. You can take your pick from traditional, modern, open-air, air-conditioned, those specializing in a few dishes, to massive ones that reduce the hapless punter to apoplectic confusion.

Foochow breads, pastries and cookies

2011-06-14T00:30:00.019+12:00

For some unfathomable reason, there is a huge range of Foochow baked goods, or maybe it’s just a Sibu thing? I’ve always taken these treats for granted, until, of course, you realise you can’t get them anywhere else.

Eating Sessions in Sibu Part 2

2011-06-13T00:30:00.039+12:00

The best cook in mum’s family is without doubt, Kging Kgee (Eldest Uncle’s wife). She has the magic touch, apart from the fact that she has cooked hundreds of meals for everyone in the large extended family for nearly 50 years. We enjoyed dinner at their house a couple of nights.There is nothing as welcoming as a home-cooked meal.

Asparagus

Zao cai hoon ngan

2011-06-11T00:30:00.002+12:00

This is another dish, which all Foochows swear by. ‘Zao cai’ is mustard vegetable (the ‘cai’) preserved with red wine lees (‘zao’), and ‘hoon ngan’ is thick rice vermicelli noodles. This is savoury and sour, and is not easy to get the combination just right. The soup base should also be slightly thick.

The zao cai is finely chopped, some cooks now use a food processor to finely chop some of the zao cai to increase the sourness.

Eating sessions in Sibu Part 1

2011-06-10T00:30:00.012+12:00

I consider Kuching is my hometown, but Sibu is the where I was born, and spent the initial formative years of my life. It is also where my parents ‘shipped’ us every school holidays to my maternal grandparents. I have fantastic memories of being spoilt by my very indulgent ‘Ngie Ma’ (Foochow for maternal grandma) and ‘Ngieung’ (grandpa). Our visits revolved around food, and lots of it, - Ngie Ma was convinced we were too skinny and tried her very best to fatten us up every chance she got. When she picked us up from the airport, the first place we had to stop was at a kopitiam (coffee shop), where we had to eat a bowl of noodles and drink a hot cup of ‘teh chieng’ (tea with condensed milk/milk and sugar).

Ngie Ma and Ngieung's old house in Foochow Lane

Dian Mian Ngu

2011-06-09T00:30:00.006+12:00

It is an unforgivable travesty go to a Foochow town and not have dian mian ngu. ‘Dian’ stands for wok, and the rice noodle is made by pouring the thick ground rice mixture against the side of the hot wok. When cooked, the noodles are scrapped into simmering stock in the wok.

Day trip to Mukah

2011-06-08T18:15:00.003+12:00

Mukah, the centre of Melanau culture in Sarawak, was once a sleepy coastal fishing and sago-producing village on the Rejang River. It is still a hub of fishing and sago production, but is now quite developed, with rows of shophouses lining the roads of Bandar Baru (New Town).

Prawn motif on the streetlights hark at the fishing industry in Mukah

Hansan Vietnamese Restaurant, Newmarket, Auckland

2011-06-06T00:30:00.004+12:00

Vietnamese cuisine appears to be the next big thing in Auckland, with several new restaurants joining in on the craze.

Hansan Vietnamese Restaurant is a chain of large, fast, bright and at first glance, possibly authentic Vietnamese food. They have branches in Panmure (525-528 Ellerslie Panmure Highway Ph:09 - 570 6338), Glenfield (Unit E, 31 Link Drive, Glenfield Ph: 09 – 443 3836) and Newmarket (55 Nuffield Street, Ph: 09 – 523 3988). We visited the Nuffield branch, and were pleasantly surprised by the open and clean surrounds. The place was certainly well patronized.

I am laying my biases on the table: I have a Cambodian sister-in-law who is a fantastic cook, and have been impressed with the ‘Pho’ offerings in Melbourne. To me, Vietnamese food is uncomplicated food with fantastic fresh flavours.

Kuching Day 2

2011-06-05T00:30:00.040+12:00

This morning’s breakfast is an ode to Kuching; - laksa and popiah (with a order of my usual sidekick, Miss Teh-c peng). Uncle was quite taken aback, apparently it is well known that you should never start the day with a cold beverage, - it messes up your digestion. Whoops, luckily it was too late - my tasty friend had arrived.

Kuching Day 1

2011-06-04T00:30:00.056+12:00

It’s amazing how much Mandarin, Foochow and Hokkien can get dredged out of the cobwebbed crevices of my mind, but what is more spectacular is the creative license I have taken to butcher all three languages with great abandon. Luckily, it appears that my relatives can understand my ‘rojak’ (salad) Chinese, so with that, it’s time to taste Kuching!

Being the first day of Gawai (Harvest festival for the Dayaks), and a State holiday, a lot of places were shut. The first place my aunt and uncle took me to (home of great popiah and laksa) was unfortunately closed, so we swung by a famous giant ‘pau’ (steamed bun) place instead.