Thursday, November 26, 2009

Potato Gratin

When I arrived in Aussie for the first time, I also learn that Roast Chicken is the so yummy. However, my eyes were looking at the yellow-ish colour and I do not even know what that was. After my discovery, the dish called potato gratin (maybe, I am not 100% sure) too.
Well I try to make the remake of Potato gratin. Apparently, it is quite easy. Internet has provided us with heaps of this recipe. my next question is, how can you really plate potato gratin?

Monday, November 23, 2009

Wrong Bread, Right Soup

It is a little bit cold here. I decided to make soup to warm myself and my housemates. My original thought was, using the “right” bread to dip it in, and the bread should be crunchy enough.
The soup I am making is Corn soup with eggplant, zucchini and bacon.
This is the first time I cook eggplant. Eggplant has a bitter taste when you eat it raw, but becomes tender and developed rich flavour when cooked.
The soup turns out to be okay, but I do not know what to take a good picture of soup (since soup is flat). The bread I should use is French stick instead of garlic bread.

Overall taste, bread dipped in the soup has a rich complex flavour, can taste the herbs, garlic, corn, zucchini, cucumber and bacon.

Tuesday, November 17, 2009

Vanilla and chicken ice cream, serve with sweet peas puree

I am going off the limit again, defining ice cream as not something you would eat normally. This stuff is not new; the fat duck in London has Bacon and Egg ice cream (which I want to try too).

I am trying to make vanilla with ice cream, which is not that hard anymore, since I have a previous experience with making tomato ice cream, where taste like tomato and coconut-ty flavour.

The recipe I got for vanilla ice cream is from and makes some changes and adjustment to fit my chicken into the recipe. Nothing I can say about this… but 4 people said that it was nice and they wanted more and more. So happy

Dare to try??

Monday, November 16, 2009

Chicken and Jackfruit, Indonesian thickened curry style

I tried to venture another new dish to me, which is my Indonesian favourite food. Been living in Indonesia pretty much for my whole life and I never cook (I blame my Indonesia maid), they are a good cook. As a result of being spoilt, when I first time came to Melbourne, I was unable to: wash, iron, dealing with electrician, cleaning (you wish), and most importantly COOK.

My first dish I created (other than instant noodle) was plain pan-fry egg. It just a normal egg, tasteless. But now, I am trying to make something harder.

The dish is chicken and jackfruit, Indonesian thickened curry style. CURRY! I hate curry, because it just too hard to make, got at least 10 spices you need and I do not even know where to find it. So I decided to buy the ready made paste which makes my life so easy. Put the chicken, paste and jackfruit + coconut cream.

One of the hardest dishes to cook even paste is being used. I thought this dish is a disaster dish, when I tried it, it was so spicy and the taste of the curry is incorrect. I decided to transfer the food into a bowl and after 2 hours (which makes the curry at room temperature, not too hot, not too cold). Tested again and magically I become so nice, the taste that I am looking for.

Friday, November 13, 2009

Chicken, Bacon, and Leek

This is another new stuff that I cooked, and the first time I am using leek. I like leek! It tastes sp good. I want to make stuff again using leek next time.

And this is the second time I am using chicken and bacon in a dish. Apparently they went quite well. Unfortunately on this dish, I did not put bacon as many as it should be and as the result of it, I can’t smell the bacon.
The overall was impressive; I taste like a different way of carbonara. And it went well with pasta. But I did not use pasta at all for this purpose.

The below pic is the picture after 15 minutes cooking on the stove, but haven’t put it in to the oven, looks so plain

And this is the final presentation of the food.

Thursday, November 12, 2009

Chicken Frittata, serve with salty garlic peas puree

This is the first time I made frittata. Using the goodness of Zucchini, Ricotta and Vine ripe cheery tomato, it just amazing. The first main just blows my mind. I never expected frittata would taste that nice lah.
And the green stuff is the salted peas puree with a lil bit of garlic. If the puree being eat it by itself, it will be too salty, however, combined it with the frittata, yum… it just complement each other. The perfect start to the first main since the food itself is a light starter.

the funny thinkg about this frittata i made, it is only nice of a small portion. I had one big fritatta lunch on the next day and it just disgusting.....

Overall yummmm

Wednesday, November 11, 2009

Chicken with Chilli lime mayo

The second entrée is another chicken, shredded chicken to be exact, mixed with mayo, lime, chilli. Then put it in the fridge to chill it.

I think I put to much chilli. I am unable to finish since it was too spicy for me. In other case, just do not eat the chilli. And you can substitute it with capsicum if chilli is too spicy.

Another easy made food to do, no time wasted on this one. My friends love this one


Tuesday, November 10, 2009

Mild curry flavour with Chicken, Egg, Mayo and Rocket salad

This is what happened to me on Saturday night trying to make food for whole week lunch and ended up having 6 courses dinner. I took me 6 hours to buy, prepare, cook, freeze, eat, and clean all the crap.

It is a really hard job to do, but the end result was lovely. It is not up to fine dining standard, but my friends were happy with my foods.

So, this is the first entrée, Chicken, egg, mayo and rocket salad curry flavour. I made the combination minced chicken; minced egg, mayo, mince rocket and curry powder, then mixed it together.

The flavour comes from the pre-made curry powder. Here is the pic below

It should be eaten in one bite. As it appears open your mouth, put the spoon in your mouth and enjoy it

Yum.... A good Start

Monday, November 9, 2009

When Breakfast becomes dinner

The Chicken Delay... I haven't got time to transfer and resize the Chicken pictures. meantime, this is the story about me almost straving to death....

I only have AU$10 left before my pay day, which is tomorrow. With $10, you can go to food court and have a decent food. But I feel like cooking. This is the time where I need to improvise, using cheap ingredients to create a yummy tummy food. One of my friends suggested making rice, egg with sweet soy sauce. I thought it carefully, it is not that hard to make rice, egg with sweet soy sauce, but where is the ART of it?

After thinking, and doing some analysis of expenses, I realise that I want to have Bacon and Egg… So, my dinner is a breakfast menu, with a slight twist and my home made special sauce.

This particular food is not hard to make, however I only have 1 egg ring, so it took me quite a while to cook it, and carefully plating it is a fun game to do too.

The main ingredients are Bacon, Ham, 2 Eggs, olive and the sauce. Cut the ham, bacon with the egg ring. Pan fried the bacon, and cooks the egg… the sauce, water, continental parsley, salt, pepper, then use gelatine.

This is the final presentation of it.
From bottom to top
White Egg – Ham – Ham – Ham – Egg Yolk – Ham – another egg

Isn't it look yummy?

Sunday, November 8, 2009

Chicken - Chicken - Chicken - Chicken - Chicken - Chicken

Hi.... as u can see the headline, it is "Chicken" times 6...
I made 6 course full dinner, consisted recurring ingredient,you guess what? Chicken.I did not kill 6 chickens to make the food.. it is just about 2 chickens in total :)

The "Alobert Chicken Corner" menu:
2 Entree, 3 Mains and 1 Dessert!

The menu will appear one by one, day by day and it full of surprises....

Hopefully it can start tomorrow


Friday, November 6, 2009

Pork Dumpling

Chinese food is too hard to make, I am talking about pork dumpling. The effort, time, energy, and patience you put into it. Nevertheless, I would love to learn to cook Chinese food.

This is my first experimental project on pork dumpling, where does the taste come from, what kind of ingredients they used.

About mid of September, tried to make Siu Mai (another first journey to become a Chinese Chef), everything went well, except one thing went wrong, which is the taste. It does not resemble the Siu Mai flavour at all. It seems like I was eating Dumpling in a Siu Mai shape.

So, I decided to make pork dumpling based on my Siu Mai recipe.

this is the mixing, you can't really see the full ingredients there, like soy sauce, mirin etc

And this is the first several dumplings i made

and I used up all the wrapper and still got some meat left...

Mixing took 15 mins, easy. Wrapping the dumpling took forever. I almost gave up and decided no to continue it. Guess I am still learning, I took me 60 minutes to make 40-ish dumplings.

The cooking part is not the hardest part at all, just put the stuff in, boil it and in less than 15 mins, it is ready to eat. Dip it into the dumpling sauce and eat it.

Example of Steam Dumpling

and Example of Dumpling soup

Tuesday, November 3, 2009

Vegetarian Spaghetti Carbonara

I am trying to make Italian Carbonara with a hint of Asian. What comes in my mind when I heard Asian food? Chilli, lots of chilliesssssssss. Most of Asian people are able to eat spicy food and eat chilli raw, unfortunately it is just not me…

I hate chilli, I ate chilli sauce when I was in year 9, and I never have raw chilli in my mouth before. Okay, I Mean I had one and it was unintentionally though (when I was 10 yo).

So, do I like chilli now? Not really… Chilli is never accepted in my cooking… this time, I allow my food to be invaded my chilli (as a presentational purposes)….

I never thought that with less than 5 ingredients, the food is taste superb… cream, onion, garlic, mushroom (a must) and Chilli.

Yum.. For sure going to make it again

Monday, November 2, 2009

Chicken, Bacon and Mushroom Soup

I just realised, I love to drink soups/stews. During a normal weekdays dinner when I was a child, my mum always prepare some kind of soup, ranging from clear easy made soup to the complicated Chinese traditional herb-y soup. Nowadays, I only have soup at most twice a week (if I am lucky).

Yesterday, I made this soup and it reminds me of my childhood that I’ve forgotten. After I taste the soup, it reminds me to one of my favourite soup, it called super square soup.

Super Square Soup is a soup where all the vegies been cut into small block, which consist of Potato, Carrot, Peas (only peas that taking a round shape), and mice pork.

my guess is, I hate vegies when I was child, and my mum successfully fooled me at that time. I ate it and I like it even up until now. (I am going to replicate mum’s super square food soon)

This is my second experiment with soup, the amount of ingredients I used just amazed me, which are; water, olive oil, carrot, peas, corn, chicken, bacon, mushroom, thyme, continental parsley, white wine vinaigrette, chicken stock, butter, garlic, onion, and flour.

Making soup is not as hard as I thought… and please refer to the pictures below for my presentation.