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

make your own cuisine

hi everyone. I told you about the Nepalese Cuisine. Today I will tell you the procedure to make those dishes and the tips as well to make it more delicious. OK let's start for the delicious "choila" the BBQ meat.

Procedure:

• slice the meat into longitudinal way so that it is easy to BBQ
• BBQ is done in the fire so that the taste of the meat remains natural
• BBQ the meat so that it is deep cooked but also keep in mind that the meat does not get burned.
• After the meat is BBQ well cut it into small pieces according to the desire
• then add the ingredients such as salt, chilly (usually choila is more spicy and hot so put the chilly more), paste of garlic and ginger is must to retain the taste of the meat. add oil, turmeric and the coriander. then mix all the ingredients properly. 
• now the choila is ready to be served.   

//(Reference: the image is taken from: http://www.google.com.au/imgres?imgurl=http://s3-media2.ak.yelpcdn.com/bphoto/nw_o5myjeyrbvNC0F5IiDg/l.jpg&imgrefurl=http://www.yelp.com/biz_photos/everest-cafe-berkeley?select%3Dnw_o5myjeyrbvNC0F5IiDg&h=400&w=466&sz=45&tbnid=5l_LDkjxG49_LM:&tbnh=113&tbnw=132&zoom=1&usg=__-JKxeoOfEaPCnnrNO2e6p6KgTdA=&docid=3ykML7HBMRBS1M&sa=X&ei=FhsCUtziHcaCkwWQh4H4Bg&ved=0CD8Q9QEwBA&dur=264"//

Here is the link of the video that shows you how to make the "choila"

http://www.youtube.com/watch?v=GCOrKI8RNuM

• to make the "choila" more delicious add the raw oil(oil that is not cooked) and the Nepalese special ingredient powder.

Best of luck with the new dishes you can try at home.  see you all in the next blog. bye and take care.

Neplease Crusine

hi everyone. Today i am going to talk about the delicious Neplease cuisine . The people in Nepal prefer to have the hot and spicy food rather than other ordinary foods, so basically when i talk about Neplease food than it will be some kind of spicy things. There are many varieties  and different types of foods in Nepal. The type with the most variety is called the "Newari Food". Today  i will be talking about the "Newari Food" and this is also the most famous food among all in Nepal.. The names of the food are derived from its own language i.e. newari language but don't worry i will give you the English name as well as far as possible.
when ever anyone talks about "Newari Food" then the first name that comes in mind is " choila" which mean the BBQ meat. but this BBQ is done in very different ways than we do here in Australia. Some of the other mouth watering dishes are: " kachaila" raw meat with all the ingredients , "aaila" the local liquor, " bara"..,"chuira and bhatmas" bitten rice and beans and numerous form of meat. and the most of all the king of all "juju dhau"yogurt. i guess this much may be enough for today else everybody will be starving. now i will just glace you with some of the pictures.and don't worry if anyone wants to try this food at home then i will teach you how to make it but u have to wait for few more days OK .i will tell the procedure in my next blog

References: http://en.wikipedia.org/wiki/Nepalese_cuisine

                                                                  Bhatmas

                                                           chiura

                                                                 juju dhau

                                                             choila

kachila

c u all in the next blog. bye n tc

yummy veggies

Hello friends, I hope you all had an awesome week. As usual, we are all very passionate about having delicious and yummy foods. I used to think vegetarians are missing a lot but that's not true. For instance, today I realised that veggie foods are as well yummy. Take a look at these tofu and tempeh,mushroom,spinach and artichoke lasagne and delicious vegetarian recipes.Therefore,to all the vegetarians out there, no need to worry about what yummy foods to eat because there are multiple delicious and yummy dishes. Veggie foods are very delicious, have a good taste, healthy and very easy to prepare. When you taste these veggie dishes, it will satisfy you and leave you desiring to have more and more. Have a blessed night.

http://www.myrecipes.com/recipe/mushroom-spinach--artichoke-lasagna-10000001870957/

http://www.care2.com/greenliving/10-delicious-vegetarian-recipes.html

 

http://meeteatpray.com/2013/05/02/yummy-spicy-veggie-dish/

yummy yummy food

Good Afternoon everyone, If you have never tasted Nasi goreng then you are missing out on one of the most yummy Indonesian dishes. I am an African lady but I enjoy preparing Nasi goreng all the time since I used not to prepare it back in my country. I am grateful that I am now a professional regarding cooking this delicious yummy meal. This afternoon before lectures,I prepared Nasi goreng and ready to enjoy it for my dinner.OMG,I cant wait to eat this yummy meal.
Incase you want to know how I prepared this yummy Nasi goreng, these are the ingredients that I used. For instance,
.small peas
.1 cup of long grained rice
.1 teaspoon of dark soy sauce
.sweet chilli sauce
.peanut oil
.4 eggs beaten lightly
.2 brown onions and 1 tomato

http://wilandwayanskitchen.com/easy-nasi-goreng/

.Garlic and 1 carrot sliced
.black peppercorn
.chopped chicken breast fillet
.sliced red chilli.

Asian food， especially Chinese food

Hi everyone, welcome to my blog: "yummy yummy"  This blog will introduce some delicious food all over the world and give you some methods to make it delicious. I hope you will enjoy my blog.

Today, I will talk about Asian food, especially Chinese style. As we know, China is a big country which has many different kinds of foods. Generally, there are 8 major components of Chinese cuisine, namely Sichuan food, Guangdong food, Suzhou food, Hainan food, Zhejiang food, Huizhou food and Shandong food.

Now I'll just recommend several delicious dishes famous in china and liked by many other people around the world..Sweet and Sour Pork, Gong Bao Chicken, Ma Po Tofu, Wonton Soup, Dumplings, Chow Mein and Peking Duck. By the way, be aware before you order Gong Bao Chicken and Ma Po Tofu, they are and hot and spicy. It might be sizzling for some of the western people as they don't have a habit of eating hot n spicy foods.I hope you will enjoy these delicious foods of China which I just mentioned.
I will update every second day at 8:00 pm. Good night!
Reference: http://en.wikipedia.org/wiki/Asian_cuisine

Sweet and Sour Pork

Gong Bao Chicken

Ma Po Tofu

Dumplings

Peking Duck

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