VIDEO: Food Crawl

Hello!

We've decided to go on a journey to discover a couple of places to snack on at Macquarie Shopping Centre. Firstly, we went to a shop in the food court, where we tried some spring rolls, which was very delicious. Then, we went to a Japanese restaurant to try out salmon sushi, scallop sushi, and fish roll. It was interesting as the sushi varied in taste. After trying out the sushi, we went to get some frozen yogurt. We got the original flavour with lychee pearl, which pops in your mouth when you chew on it! Lastly, we went to our final restaurant, where we got bibimbap. It was a set, where it was also served with miso soup and pepper sauce. It had a good taste and was very refreshing!

- Frank, Xiaoyuan, Yoonsoon Han, and Tessa

Spring Roll

http://www.bubblews.com/news/1095727-chicken-spring-rolls

 

Hey, I have just tried spring roll last night in an old Chinese resturant and is one of my favorite snacks. As the spring roll have relative low price and nice taste it has become the most popular cuisine around the world especially in Australia due to immigration, multicultralism, and the abundant fresh local produce. The spring roll is a traditional Chinese snack, made with a round, thin dough sheet with fillings rolled inside and deep fried in oil but nowadays it has expand into large varieties.  From my personal opinion,  the rolls will taste better if dipped in sauces. The snacks are crisp outside and fresh inside which is really delicious. Spring rolls vary slightly from place to place, with well-known types being Shanghai Spring Rolls and Fuzhou Spring Rolls.

As spring roll has being accepted worldwidely, each countries have their own version. for example, Australians have their own version of a spring roll that can be found in many fish and chip shops in Australia and also bought from a supermarket (Chiko Roll). Rather than using pastry with a rolling technique they have a more doughy texture and I think the taste is really delicious but the price is relatively higher than the traditional spring roll but it is still worth to pay for.

This video will show you how to make a traditional spring roll:

Recipes for different spring rolls:

Chinese spring rolls with chicken

Vegetable spring rolls

Spring Rolls with Pork and Prawns

Chiko roll

Post made by Muyi Sun

Yang Zhou Fried Rice

              Reference(URL):http://www.shanghaifocus.com/blog/yangzhou-travel/yummy-yangzhou-fried-rice

Yangzhou is a city not far away from Shanghai. And Yang Zhou Fried Rice is one of the most popular and delicious varieties of fried rice. It is so popular that it is served in almost every Chinese restaurant around the world. Chinese barbequed pork or 'cha shao' (叉烧) is an essential ingredient in Yang Zhou Fried Rice. It is the barbequed pork that gives it its special sweetish flavour. It now has become a major recommended dish within Yangzhou Cuisine.


Yang Chow fried rice, like all other Chinese fried rice dishes, demands no strict list of ingredients. As it has become popular in restaurants, however, cha Shao (barbecued pork), shrimp bits, green peas, scallions and eggs have become staples.


(How to cook it)



Post by: Xiaoyuan Xu

Sushi

Reference（URL）http://wasabilf.com/

Hey, I would like to post an amizing food today to share with you guys!

Sushi (すし, 寿司) is a Japanese food I would strong recommend, the origin of sushi is believed to have been during the second century A.D. in Southeast Asia because of the need to keep meat fresh without refrigeration. It consisting of cooked vinegared rice combined with other ingredients such as seafood, meats, vegetables and sometimes tropical fruits. Ingredients and forms of sushi presentation has made an evolution over time and became vary widely, but the ingredient which all sushi have in common is rice.

Sushi can be prepared with either brown or white rice and is often prepared with raw seafood, but some common varieties of sushi use cooked ingredients. Raw fish ( commonly used salmon, tuna, king fish and sword fish as base) sliced and served without rice is called sashimi and will be served with shredded ginger, wasabi, and soy sauce which create an amazing taste.

There are few top sushi stores in Sydney that I’ve tried before: 

 

1. Umi Kaiten-Zushi

 

477 Pitt Street, Haymarket NSW 2000

 

Homepage

 

2. Sushi Tei

 

1 Chifley Square, Sydney NSW 2000

 

Homepage

 

3. Makoto

 

336 Victoria Ave, Chatswood NSW 2067

 

Homepage

Because of this diversity, the nutritional value of one roll to the next can vary. Generally, fish provides a lean source of low-calorie, high quality protein. It's also low in saturated fats and cholesterol which makes it a heart-healthy food choice. On the other hand, eating sushi will also bring negative influence to your health, you could cough up a worm and have a serious panic attack, some people may have more serious reaction such as partially lose your eye-sight.

 

How to make a sushi

 

Posted by Muyi Sun (Frank)
 

Kung Pao Chicken

Reference(URL):http://www.jk33.cn/contents/XXyinshi/daohangtiao/caipu/jiachangmeishi/2014/0305/64015.html

Kung Pao Chicken is the traditional dish of sichuan in China. Due to the entrance to the spicy,crispy the fresh chicken breast with peanuts, that is very popular in western countries especially in Britain and the United States.

This dish need to prepare  chicken, spring onion, pepper and peanuts. Moreover, other ingredient are include soy sauce, pepper, vinegar, sugar , salt and sesame oil. For the preparation, chicken breast are cutter into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch.  This dish tastes sweet ,sour and spicy. Therefore, that is very delicious and easy to cook at home. 

Kung Pao Chicken Recipe

Post by: XIAOYUAN   XU

Peking duck




Reference (URL): http://www.chinatourservices.com/top-activities/beijing-roast-duck.html

Peking duck (“北京烤鸭”in Chinese) is my beloved dish and is also a famous and traditional Chinese duck dish from Beijing that I’ve just tasted few days ago at BBQ King restaurant in City. The peking duck has been prepared since imperial’s time and now is considered as one of the most national dish of China.




Reference (URL): http://www.chinatourservices.com/top-activities/beijing-roast-duck.html

              

It is famous known due to the thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook.  Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven that the smell and taste is really attractive. I think peking duck is just like the tradition of roast turkey in America, which owes its origin to the roast goose that is still popular in Europe on festive occasions. Then, it is not time to enjoy your food for Peking Duck yet, as it is always served in well-cut slices. To be honest,the whole duck must be sliced into 120 pieces and every piece has to be perfect with the complete layers of the meat. It is not easy to do which requires the high cutting skills of the cook as a little mistake will make the taste different, as a result, watch their cutting technique is also one part of enjoyment.



Reference（URL）：http://www.chinatourservices.com/top-activities/beijing-roast-duck.html

                  

Normally there are many dishes served with the duck, I strongly recommended to to combine with a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour when you eat it. The taste is just wonderful mixed with these food!!!!!!!!

SOoooo, what are you guys waiting for? Come and try

As the process of making a peking duck is a bit complex, this video will guide you in making

Peking duck recipe

Posted by Muyi Sun (Frank)

Chinese Dumpling

Reference URL:http://www.seriouseats.com/2011/04/homemade-fried-dumplings-pork-chinese-appetizers.html

 Chinese Dumpling is a traditional food of china. They are based on flour and may include meet, vegetables. They may be cooked by boiling,steaming,frying or baking. Common dumping meet fillings include pork, mutton, beef,chicken,fish and shrimp, which are usually mixed with chopped vegetables. Popular vegetable fillings include cabbage,scallion,leek and garlic chives. Dumpings are eaten with a soy sauce-based dipping sauce that may include vinegar, garlic, ginger,rice wine,hot sauce and sesame oil.

The Chinese dumpling now enjoys worldwide popularity. Its history can be traced back to South and North Dynasty. There are two other reasons to eat dumplings: the dumpling's shape resembles the Chinese tael, which hopes to bring in wealth and treasures in next year. The second reason is that the dumplings have stuffing, in which people often put auspicious materials inside. In some places, people even put a clean coin into the dumplings, because they think the one who eats the coin will become wealthier. Nowadays, dumplings are the major food on New Year's Eve and the first meal on the first and the fifth day of New Year.

(How to make dumplings)

Post by:XIAOYUAN XU

Sweet and Sour Pork

Reference (URL): http://www.rasamalaysia.com/uploaded_images/sweet_and_sour_pork/sweetsourpork5_s.jpg

The term, "Sweet and Sour" encompasses many ingredients such as sauce, cuisine, and cooking methods. This type of food originates from China, but is popular within Europe and North America. Sweet and Sour Pork, in particular, is specialised dish that originates from China, in particular the Canton region and Hong Kong.

This dish combines cubes of cooked pork with various types of fruits and vegetables, such as pineapples and capsicum. Sweet and Sour Pork is an example of a Chinese dish where it can varied and adapted in many different ways throughout the years and it can include elements that are similar to other dishes from different cultures. As you can find this dish in many Chinese restaurants, you can also easily prepare this dish at home with very little trouble.

You can find the recipe in the following link below:

http://www.taste.com.au/recipes/15119/sweet+sour+pork

Post made by:
Tessalie (Tessa) Ng

Upside Down Cake

Reference (URL): https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61UaZvYNJF6t5KHzryw_rqCnm2zqqS0CaghLH1rRql-pvi6CaY2ZSs1p-ajUECq6ESeJZjJJRL965TMrYhH_g-UbKNl2UQ_-_MpsVrnoNcOC8_pCP1_kYNyF8LtT5iOClFvZsMuDmQlw/s1600/apple+cake+1.JPG

Upside Down Cake is a dessert that is baked in a single pan, then it would be turned over or upside down. In this dessert, there is usually chopped fruits - such as apples, pineapples, and cherries - being served with it as well.

In the process of making the upside down cake, a butter or sugar topping are being placed on the bottom of the pan (before the batter is poured in), so it can create a decorative topping once the cake has been flipped.

This dessert has been a variation in many cultures. In America, a variation is the upside down pineapple cake. In France, their variation is the French Tarte Tartin and in Brazil, it's known to have the Bolo de Banana.

For the recipe for the upside down apple cake, the recipe is linked below.

http://www.bettycrocker.com/recipes/caramel-apple-upside-down-cake/91371fc5-3cca-4ac1-9bf9-b236a718c96a

Post made by:

Tessalie (Tessa) Ng

Korean food and Banchan

Korean Food

Korean cuisine originated from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, and has evolved through a complex interaction of environmental, political, and cultural trends. Korean cuisine is largely based on rice, noodles, tofu (in Korean, dubu), vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan)that accompany steam-cooked short-grain rice. Kimchi is usually served at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste). Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. The Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Meals are regulated by Korean cultural etiquette.

 

 



 Reference (URL): http://www.ant-network.com/114/korean-food-hansik-popularity-in-china/

 

Banchan
Banchan is a term referring collectively to side dishes in Korean cuisine. Soups and stews are not considered banchan. Bulgogi, a grilled Korean dish; the meat and vegetables shown here have not yet been grilled. Gui are grilled dishes, which most commonly have meat or fish as their primary ingredient, but may in some cases also comprise grilled vegetables or other vegetable ingredients. At traditional restaurants, meats are cooked at the center of the table over a charcoal grill, surrounded by various banchan and individual rice bowls. The cooked meat is then cut into small pieces and wrapped with fresh lettuce leaves, with rice, thinly sliced garlic, ssamjang (a mixture of gochujang and dwenjang), and other seasonings. The suffix gui is often omitted in the names of meat-based gui such as galbi, the name of which was originally galbi gui.

 

 

 

More information about Korean Cuisine

 

 

  





Sticky Toffee Pudding

Reference (URL): http://www.taste.com.au/images/recipes/agt/2008/04/19507_l.jpg

Sticky Toffee Pudding, also sometimes known as sticky date pudding, is an English steamed dessert. This type of dessert consists of a sponge cake that is often covered with with either a toffee or caramel sauce. This dessert is also good with some fruits or ice cream. 

This type of dessert is considered one of the many 'classic' desserts that comes from England. With its sweet taste, it can be made in various different ways. One of the variations that can be made is using raisins instead of dates. Francis Coulson created this dessert back in the 1970's, however there has been debate that he has gotten the dessert from Patricia Martin. 

You can find the recipe here:

http://www.bbcgoodfood.com/recipes/3682/ultimate-sticky-toffee-pudding

Post made by:

Tessalie (Tessa) Ng

Kimchi

Reference (URL) :http://dinnerintervention.com/mak-kimchi/

 

Kimchi is a traditional Korean dish of fermented mix of salted cabbage with anchovy sauce, ginger, garlic, green onion and chilli pepper, the most common of which are napa cabbage and daikon radish. Kimchi has begun popping up in supermarkets and on restaurant menus in Europe and the US. Even America's First Lady Michelle Obama has shared her recipe. And the Korean government is hoping it will spearhead a drive to promote Korean food overseas.

 

Kimchi is a symbol of Korea. Most korean people believe that this dish is bendficil to their health. In spite of the belief, most western people do not like it too spicy and even Korean children also do not like it too strong these days. In addition to this, ironically Korea is a net importer because China-made Kimchi is cheaper. Even thouth there are several challenges of Kimchi, Korean people love this dish.

 

(How to make Kimchi)

Posted by Yoonsoo Han

Chocolate Mousse

Reference (URL): https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oE-YNI1vprULlm8VP45b6phxLj7WxE_IY6xW_2GFOB37rNWjEBv5O4lNyMUu3P9aFkj_twyS4SdEIe6VvrMtuDcN61ctJtQYJ17_rfHurFFmpdc-3bSYfkPr-5T_9BKhOJJDuIz1TQee/s1600/chocolate-mousse.jpg

Chocolate mousse is a dessert that is prepared in a way that has air bubbles, so that it gives a light and airy texture.  Depending on how the chocolate mousse is made, the texture can range from light and fluffy to creamy and thick. The word, "mousse", means "foam" in French.

A mousse is typically made from egg and crea, usually in combination with various types of flavours. In the past, it was only specifically made in French restaurants, however chocolate mousse was the adopted into American and English home cuisines in the 1960's. Nowadays, it's served in many English and American restaurants as a dessert.  The first written record of chocolate mousse in the United States was in 1892.

The mousse is made with four components:

1) The base: The base of the mousse are the different flavours, such as chocolate, passionfruit, chicken liver, salmon, etc.

2) The binder: This component are the egg whites and/or gelatin

3) The lightening agent (aerator): The component which allows the mousse to have a light, airy texture. This is usually beaten by egg whites or whipped cream.

4) Flavouring/Seasoning: This component has traditional salt and pepper for savory mousses - from ingredients such as  extracts, liquers, and spies.

Blog post made by: Tessalie (Tessa) Ng

Bulgogi - Grilled Marinated Beef

Reference (URL) : http://blog.daum.net/rainbow_21/13423980

Bulgogi is one of Korea's most popular beef dishes that is made from thinly sliced sirloin or another prime cut of beef(rib eye). It is usually marinated in a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, and sugar for two to four hours to enhance the flavor and its tenderization. Bul is the Korean word for fire and gogi is meat, therefore, it translates into fire meat. However, it's not quite spicy in taste but somewhat on the sweet side.

Bulgogi is traditionally grilled but broiling or pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It is often served to non-Koreans as a first taste of Korean cuisine. This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang(korean paste), kimchi or other side dishes, and then eaten as a whole.

(Recipe for Bul-go-gi)

Posted by Yoonsoo Han

Schnitzel

Reference (URL): http://f4t.com.au/Resources/WebSite/SiteImages/img96494.jpg

Schnitzel is a traditional Austrian meal that consist of a boneless meat that is dipped or coated in flour, egg, and bread crumbs. After being covered with those ingredients, it is then fried in butter or oil to a golden brown colour. When served, it's usually comes with lemon and most of the time - with chips. Even though it's usually made with veal, the schnitzel can also be made from chicken, and other types of meat.

In counties that speak German, the term Schnitzel translates into 'cutlets'. The word comes from the word sniz, meaning 'cut'. The popular term, Wiener Schnitzel, dates back from the 1840's. Wiener Schnitzel is a specific type of schnitzel, as it's comes from the Viennese cuisine. It's made from veal and it's usually served with a slice of lemon and potato salad or potatoes with parsley and butter.

In a typical German restaurant that serves schnitzel, there are different variations that are typically offered. One variation is the 'Cordon-Bleu', which is a dish that came from Switzerland. This dish is a schnitzel that is stuffed with ham and cheese. Another variation is the Jägerschnitzel, which is a veal or pork schnitzel topped with a wine-mushroom or a cream-mushroom sauce.

Post made by: Tessalie (Tessa) Ng

Bibimbap - Korean mixed rice with meat and assorted vegetables

Reference (URL): http://dynamic.busan.go.kr/upload/news/contents/1833//6-1.jpg

Bibimbap is one of the most iconic, well-known and beloved Korean dishes. Bibimbap simply translates to 'mixed rice with near and assorted vegetables'. This dish consists of raw egg york, raw beef and the artfully arranged vegetables including spinach, carrots, cucumbers, seasoned brackens, bean sprouts. Especially you may add some vegetables and red pepper paste ,or leave out them according to your preference. It means you can make endless variation into this dish depending on your requirements.

The Bibimbap is also most favored by foreigners. There are some reasons for this tendency. Firstly these days people have a strong desire to be healthy. Secondly it is widely known that Korean food is salty and spicy. However, as mentioned above, people can leave out vegetables they do not like and red pepper paste, thereby they can avoid those tastes.

Reference (URL): http://tour-eng.jeonju.go.kr/images/eng/sub04/040101_tiimg.jpg

Bibimbap differs by region, each of which use their own unique ingredients and style. Jeonju is a city famed for its dish (The Story of Bibimbap). Jeonju Bibimbap needs 30 different ingredients to created it. Especially all the ingredients required for Bibimbap forms harmony with five elements (Tree, Fire, Earth, Gold and Water) and five flavors (Sweet, Salt, Savory, Spicy and Bitter).


Posted by: Yoonsoo Han

Brioche

Reference (URL): http://gaaarp.files.wordpress.com/2010/10/modbak-quick-brioche-braid-7-sliced.jpg

Brioche is a pastry or a type of bread that comes from French origin. It's a sweet, French bread that is made from dough. The brioche has a dark, crusty, and golden crust. which are shown more prominently after being "proofed" by eggs. The other ingredients that are used in the brioche besides are butter, soft flour, milk, sugar, salt, and yeast. It's often used in sweet dishes, especially when it's dipped in chocolate sauce.

There are two forms of brioche that people can make. The first form - Brioche à tête - is where the brioche is baked into a round tin with the dough placed on top of it. By placing the dough on top of the tin, it creates the 'head', hence the word 'tête' in its name. The second form of brioche is Brioche Nanterre. This type of brioche is a loaf of brioche, which is made in a standard loaf pan. Instead of having a dough and baking them together, the brioche is separated into two loaves.

Brioche is a kind of bread and dough the can be made into many shapes (hence having two forms of brioche that people can make). It's usually served warm, and often takes for the form of an individual bun.

The term “brioche” dates back to at least the 1400s, and the bread itself may be even older. The word is a name for a style of bread and dough that can be made in a number of shapes. A classic shape has a fluted bottom and an upper protruding knob, and is made in a special brioche pan. The bread can also be made like a regular loaf, or it can be braided or molded into a ring. It often takes the form of an individual bun, served warm.

Post made by: Tessalie (Tessa) Ng