video presentation

himalayan char grill

hi friends. today i am going to tell you about one of the most beautiful and delicious places to eat Nepalese dishes in the city. Himalayan Char Grill is the Nepalese restaurant which delivers you the best and famous dishes of Nepal with the Australian twist. The famous dish for main menu are Beef Cheek, Butter Chicken, Lamb Sang, Poleko Vanta, where as in untray you can find Poleko Vanta, Himalayan Sekuwa, Papad etc. and the deserts are one of the fines. Don't forget to try the Himalayan herbal tea coz its the best tea i have ever tasted.
Take away or Eat it there or order it online or through the phone. whatever is convenient to you, you can do it.
Guys if you planning for a get together a friends gathering, birthday celebration, dinner out then you can try it. I have tried it and i have found it the best.
for more information you can visit the website: www.himalayanchargrill.com.au

looking for a better place in town to eat????

If you love sea food and you are looking for a best place in the town then you have come to the right place. here we tell you about your desired place.The Eight Modern Chinese Restaurant

Its yum cha with a ritzy twist at The Eight, a seafood restaurant by night, tucked away in Sydney Central shopping complex. The number eight symbolizes luck and wealth to the Chinese, so expect to find I woven into the carpet, twisted into screens, and repeated in the menu and pone number of this barn like 750-seater. With the kitchen serving so many people, it’s probably best to throw any expectation of pacing to the wind, and prepare for a dish deluge. We had succulent prawn (the dumpling dishes are $3.80-$4.80 a serve) as starters. Worth sampling are the dumplings with tasty barbecued pork, peanuts and crispy vegetables. The dishes are big on individual flavors and generous of portion. Next was a prawn ball with herbs and cheese ad barbecued pork, the latte being juicy and tasty but served cold. With stomachs beginning to sag, we opt for seafood and pork dumplings (with the fillings exquisitely wrapped in the parcels), dim sim and green beans. There were limp and disappointing. Green tea and gorgeous mango pancakes made for a delightful end to proceeding for $65 for two.

Location: Level 3, Market City, 9-13 Hay Street, Sydney

 Reference: http://www.theeightrestaurant.com.au

Hot Pot

Hot Pot , less commonly Chinese fondue or steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leaf vegetables, mushrooms, wontons, egg dumplings, and seafood. Vegetables, fish and meat should be fresh. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter.

The Chinese hot pot has a history of more than 1,000 years. Hot pot seems to have originated in Mongolia where the main ingredient was meat, usually beef, mutton or horse. It then spread to southern China during the Tang Dynasty and was further established during the Mongolian Yuan Dynasty. In time, regional variations developed with different ingredients such as seafood. By the Qing Dynasty (AD 1644 to 1912), the hot pot became popular throughout most of China. Today in many modern homes, particularly in the big cities, the traditional coal-heated steamboat or hot pot has been replaced by electric, propane or butane gas, or induction cooker versions.

Because hot pot styles change so much from region to region, many different ingredients are used.

Reference: http://en.wikipedia.org/wiki/Hot_pot

Ma Po tofu

Style: Sichuan(Szechuan) Cuisine

The most well-known dish among the spicy and hot dishes of Sichuan Cuisine, ma po tofu is made of soft tofu, ground beef, chopped chili, prickly ash powder and broad bean paste.

According to the website Travelchinaguide, there are the methods to cook Ma Po tofu.

Step 1: Fill half wok water, turn on the heat and pour in the tofu cubes when the water is boiling. Boil the bean curd for 1 minute and then pick them out of the wok, and remove excess water through a colander

Step 2: Pour away the water in the wok, and place the wok over high heat until hot. Add some cooking oil, swirling to coat sides. Add in the chopped ginger to be stir-fried by high heat for about 10 seconds, add in the broad bean paste and stir-fry them together until smelling fragrant, about 20 seconds.

Step 3: Pour in the ground beef and stir-fried it for about 1 minute on high heat, add in the cooing wine and the soy sauce and stir-fry them together for a further 1 minute until the ground beef is 90%  cooked.

Step 4: Pour in the tofu cubes, add in the salt and white sugar and stir-fried them for about 2 minutes on high heat until all are covered with the seasoning sauce.

Step 5: Add in the previously prepared wet starch flour and stir well for 20 seconds until you feel it is a little bit sticky. This process is mainly to thicken the flavoured sauce to stay with the bean curd and the beef.

Step 6: Now, turn off the heat, add in the chopped green onion and the prickly ash powder. Stir them with cooking ladle until they are mixed with the other ingredients in the wok. Then ladle it out of the wok and put it into a fine porcelain plate.

Step 7: Enjoy it!
Reference: http://chinesefood.about.com/od/tof1/r/mapotofu.htm

prepare your own Beijing Duck

hey guys welcome once again. OK how many of u want to become a chef??? OR lets say a best cook. Don't worry guys today i am teaching you all how to make the most delicious and one of the most famous dishes:" Beijing Duck". It's not that difficult. just follow the procedure step by step then your "Beijing Duck" is ready to be served. 

Step 1: 

Requirements:

• ·         12 shop bought pancakes
• ·         2 1/2 kg duck
• ·         2 tbsp honey
• ·         2 tbsp dry sherry
• ·         1 tbsp white vinegar
• ·         3 tbsp corn starch
• ·         6 cups (1500 ml) water
• ·         10 scallions
• ·         1 bowl
• ·         1 spoon
• ·         1 plate
• ·         1 kitchen roll
• ·         1 wok or frying pan
• ·         1 pastry brush
• ·         some tongs
• ·         1 teaspoon
• ·         some cling film

Step 2: Pat Dry

Cut the wings off at the first joint and wash the duck thoroughly. Pat the duck dry with paper towels, making sure there are no feathers or quills attached to the skin.

Step 3: Peking Sauce

Add 6 cups (1 1/2 L) water to a large wok or pot over high heat. Bring the water to a boil. Once the water is boiling, add 2 tbsp honey to the water and stir until it dissolves. Then add 2 tbsp dry sherry and 1 tbsp white vinegar. Bring the mixture back up to a rolling boil.

Create a slurry by adding 1/3 cup (75 ml) of water to 3 tablespoons corn starch. Stir until the cornstarch dissolves into a white, smooth liquid. Add the slurry to the boiling mixture in the pot, stir and bring it back to a boil.

Step 4: Dip The Duck

Slide the duck slowly into the boiling water. Use a large spoon or ladle to spoon the sauce over the duck until it's fully coated. The longer the duck is in the mixture, the sweeter and tangier the duck's meat will become.

Step 5: Drip Dry

Place the basted duck uncovered on a rack. Let it air dry for at least six hours. This will remove moisture and tighten the skin. This is a critical step for a perfect Peking duck. A fan is not necessary, but the duck should be place in an area that is cool and airy.

Step 6: Bake

Pre heat the oven to 350 degrees (180 C/Gas Mark 4). Fill a tray with one to three inches of water and place it on the bottom of the oven. This will catch the duck drippings and keep the meat moist while it bake.

Place the duck, breast side up, on a greased rack in the center of the oven. Bake for 30 minutes. Then, carefully turn the duck breast side down and bake for and additional 45 minutes. Finally, turn the duck, breast up, one more time and roast for another 30 minutes…just long enough for the skin to turn dark brown.

Step 7: Serve

Peking duck is traditionally served with scallion brushes, hoisin sauce and Chinese pancakes. Place some duck meat and crispy skin in a pancake, drizzle on some hoisin sauce, roll and enjoy!

Reference: http://www.videojug.com/film/how-to-make-peking-duck

 

The Eight Modern Chinese Restaurant

The Eight Modern Chinese Restaurant

Its yum cha with a ritzy twist at The Eight, a seafood restaurant by night, tucked away in Sydney Central shopping complex. The number eight symbolizes luck and wealth to the Chinese, so expect to find I woven into the carpet, twisted into screens, and repeated in the menu and pone number of this barn like 750-seater. With the kitchen serving so many people, it’s probably best to throw any expectation of pacing to the wind, and prepare for a dish deluge. We had succulent prawn (the dumpling dishes are $3.80-$4.80 a serve) as starters. Worth sampling are the dumplings with tasty barbecued pork, peanuts and crispy vegetables. The dishes are big on individual flavors and generous of portion. Next was a prawn ball with herbs and cheese ad barbecued pork, the latte being juicy and tasty but served cold. With stomachs beginning to sag, we opt for seafood and pork dumplings (with the fillings exquis itely wrapped in the parcels), dim sim and green beans. There were limp and disappointing. Green tea and gorgeous mango pancakes made for a delightful end to proceeding for $65 for two.

Location: Level 3, Market City, 9-13 Hay Street, Sydney

Reference: http://www.theeightrestaurant.com.au