Thursday, July 12, 2007

ferrari show, lygon st

to commemorate ferrarri's anniversary, a splendid display of cars was held along lygon street this year.

the glorious red soldiers come marching on

yellow mellow

same one in red

nice ass and engine

ferrari models...was expecting more, but oh well...

a spectator parked his nicest porsche carrerra here - i wonder what if it got scratched?:P

cute farm animals


u know what's this la...

a cow competition

Tuesday, July 10, 2007

the coolest cakes from melbourne festival 2006

the willow tree

christmas treats

the ark

everyone loves bender

not a cake, but a knitting of a farmhouse

Monday, July 09, 2007

Beef rissoles in cream soup

Today I was feeling more western, so the menu today is…

Beef rissoles in cream soup

Definition of rissole: Minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat

1 clove garlic, diced
1 purple onion, sliced
1 bunch spring onions
1 kg rissoles (20 cents each at Victoria market, so cheap!)
1 can evaporated milk (275ml)
2 bunches of brocolli
1 can champignons
• Boil water in a pot, then add garlic, purple onions, salt and champignons (if you like really thick soup like me, only add water till it covers the rissoles, otherwise you’ll end up with a whole lot of soup!)
• When water is boiling, add in rissoles (add in one by one, do not put all at 1 go), pepper, Chinese cooking wine, salt. Leave to boil for 10-15 minutes
• In the mean time, put the broccoli in another pot to boil. Once water boils, only leave the broccoli there for 5 mins (or even less), otherwise it becomes too tender
• When rissoles are 2/3rds done (after the 10-15 mins), add evaporated milk.
• Mix 2 tablespoons of corn flour with water and add into soup to thicken it.
• REMEMBER the last secret ingredient… chicken powder (available at your local asian groceries, any brand will do eg. Maggi, Lee Kum Kee, Knowes). Add about 2 teaspoons (or add more according to taste). Dire consequences will result if you ignore this step. (just kidding :p, its just that you need this powder to give oomph to the flavour of the soup, it really works wonders).

• Serve the rissole soup with the boiled broccoli and a bit of chopped spring onions. Enjoy!

Friendship Park, Kuching

Sunday, July 08, 2007

Cheese rice with chicken nuggets

Add the following ingredients as follows (from bottom to top) in your rice pot

  • rice (with water of course)
  • diced chicken nugget (can substitute with ham)
  • purple onion
  • mozarella cheese
  • chinese whine
  • light soya sauce
  • pepper
Cook your rice as normal, and serve.

Typical australian breakfast

clockwise, left to right

  • chicken nuggets
  • omelet
  • bacon
  • sauteed mushroom
  • scrambled egg
  • toasted bread

Simple effective desert

Beware diabetics and diet watchers, this contains lots of calories!

Its basically taking a large container and layering the ingredients as follows from the bottom to the top:

1. one 200g canned fruit
2. custard
3. vanilla icecream
4. m&ms for color

I served about 10+ppl with this dish... Its intoxicating! cheers

FMP poster

Full Metal Panic poster i did for fun. The anime's really cool to watch, and I'd recommend it to anyone.

Tuesday, July 03, 2007

Szechuan Chicken

After eating Szechuan chicken several times at the Chinatown restaurants, I decided to try cooking this dish for dinner today

Szechuan Chicken INGREDIENTS (SERVES 4), adapted from chinese cuisine at

  • 1kg chicken thigh fillet
  • 2 egg whites
  • 2 tablespoons cornstarch
  • 2 tablespoons rice wine/ cooking wine (increase dosage for stronger alcohol taste)
  • 1 teaspoon Worcestershire sauce (didn't have)
  • 2 teaspoons Tabasco sauce (didn't have)
  • 2 tablespoons sesame oil (used sesame paste)
  • 1 tablespoon soy sauce (both light +dark)
  • 2 tablespoon brown/white sugar
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon crushed dried red chilies, or to taste (definitely need more for a spicier dish)
  • 2 slices ginger, minced, to form 1 tablespoon
  • 2 bunches of broccoli
  • 1 redpepper, sliced
  • 1 large purple onion, sliced
  • spring onions, chopped
  • 1 cup plus 1 tablespoon vegetable oil


  • Rinse the chicken and pat dry with paper towels. Cut the chicken fillets into thin strips. (Partially freeze chicken breasts first to make this easier).
  • Combine the sauce ingredients in a small bowl and set aside. Whisk the cornstarch into the egg whites. Coat the chicken strips in the cornstarch mixture.
  • Heat 1 cup oil in the wok. Cook the chicken strips briefly in the hot oil until they turn white. Remove the chicken and drain on paper towels. Clean out the wok and add 1 tablespoon oil. When the oil is hot, add the carrots. (can ignore this step and just proceed to add the veges if your lazy)
  • Stir fry briefly and add the peppers. Make a "well" in the middle of the wok and add the sauce. Heat briefly, then mix the sauce in with the vegetables.
  • Return the chicken to the wok.
  • Stir-fry 1 to 2 more minutes. Stir in the green onions. Serve with rice.
Diced capsicum, purple onion and garlic

Marinade chicken in sauce

Fry garlic and onions till brown

Serve hot with rice.



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