All posts filed under: Entertaining

chilli beef tartare

Sesame, Soy & Chilli Beef Tartare (Yukhoe)

In our culture, eating raw food is not an everyday affair.  My first encounter with raw food was a platter of fresh, raw, perfectly sliced salmon and tuna sashimi, paired simply with nose-numbing eye-shooting wasabi and shoyu.  I love it.  I love the flavour – so fresh and fishy.  I love the texture. “Sometimes, the best thing in foodie life is to enjoy what nature has to offer…in its very own natural form.” And ultimately, that kickstarted my love affair with raw food.  Gradually, my taste bud expands to other seafood and also beef.  Do you remember your first love affair? … ahem, I mean with raw food 🙂 With beef, I always prefer mine medium rare – warm red in the middle and slightly firm. I get really annoyed when a restaurant can’t get this basic thing right – especially when it was a piece of damn good aged steak. But sometimes, I don’t mind them all rare especially when dealing with high quality beef.  Of course, it takes me a while to appreciate the act of eating rare beef. …

mango chicken summer roll

Lunchbox Idea: Chicken & Mango Summer Rolls

Some time ago, the mere thought of making rice paper rolls made me scared and daunting.  That’s because they break easily and difficult to roll (they turn soft after a while). So, after a few mishaps of really really un-good looking rolls, I found a few simple tips that I’d like to share with you: 1) Rice paper comes in sizes. Buy the large one. 2) Do not soak the rice paper until soft. Instead, soak for about 5-6 seconds, remove and place on a clean surface. The rice paper will continue to soften while you roll. 3) When rolling, keep them tight by pushing the edges back while rolling forward.  This keeps ingredients intact when you have your first bite of goodness. Sounds good?  Now, let’s try to get some rolls out, shall we … My lil’ one adores rice paper rolls.  It makes a good lunchbox meal and because there are no boundaries, you can go wild with just about anything in them.  She would choose what she wants in her rice paper roll and she would roll them herself 🙂  I like …

crab toasts

Breakfast Crab Toasts with Sriracha Mayonnaise

There are so many ideas for a yummy breakfast full of goodness.  I love my breakfasts served in a quick and easy fashion.  It also has to be plainly indulgent.  I may have thrown in some fancy sphancy crabby ingredients here for a wee bit of indulgence but if you’re not in the mood for seafood breakfast, you may also serve these to entertain.  And voila! I trust your guests will enjoy them. Crab Toasts with Sriracha Mayonnaise (adapted from Jean-Georges) Serves 2 Ingredients: 2 slices freshly baked sourdough bread, toast till golden brown 200 g freshly picked blue swimmer crabmeat, prepared a day in advance 2 lemon wedges 2 tbsp Sriracha Mayonnaise (Sriracha Mayonnaise) 1 egg yolk 1 tbsp Dijon mustard 1/2 tsp salt 3/4 cup grapeseed oil 2 tsp fresh lemon juice 2 tsp Sriracha chilli sauce Method: 1. To prepare the mayonnaise – whisk the yolk, mustard and salt until well blended.  Add oil in a slow, steady stream to emulsify the mixture, while continue whisking.  Add in the lemon juice and Sriracha until …

soy-roasted pumpkin seeds

Supernormal’s Soy-roasted Pumpkin Seeds

I am a cookbook addict.  So, naturally, bookshops are my sanctuary, whenever I have time to waste and a place I could spend hours and hours reading cookbook recipes LOL. “Reading cookbook recipes? How weird is that? Am I weird? At least I get to dream about food!”  Some of my favourite bookshops in Melbourne are Books for Cooks  (a quaint bookshop next to popular Victoria Market.  Everything in the shop from floor to ceiling spells cookbooks – old or new.  If you’re looking for any out of print books, this is the place to go to), Hill of Content (slightly more commercialised bookstore that sells a broad range of books – quiet and comfortable.  Only set back – no sofa) and lastly Dymocks (large bookstore with wide range of current-in-print books.  Often crowded but offset by comfy sofas).  So, out of my recent basketful of new purchases, there was Supernormal, a cookbook named after Andrew McConnell’s new Melbourne’s asian-inspired restaurant.  It was a simple, minimalistic-designed book with beautiful food shots, heartwarming stories and some of the restaurant’s favourite recipes. This salty sweet snack is …

tuna in chilli

Raw Tuna in Korean Chilli Sauce

Once a while, I crave for fresh raw seafood.  Whether it’s served in sashimi-style or lightly seared on the sides, they still taste good, in my opinion.  When I can’t find really really fresh seafood, I’d just buy off my neighbourhood sushi store.  Then refrigerate them so it’s chilled to the max before I devour them.  The feeling is glorious, just glorious. To make this dish, we need to buy the freshest, sashimi-quality tuna and consume it within the day. Fresh, sashimi-quality tuna is not a luxury that’s available at my fish monger all the time.  And when it does, I’ll make it a point to get it. For the sauce, well, gochujang is the spicy miso of Korean cooking, one of my favourite condiment to have on hand.  It is used in a wide range of Korean dishes, ranging from bibimbap to tteobokki, and also goes damn well with chicken (check out my Gochujang Roast Chicken recipe).  The flavour is concentrated and spicy.  Who doesn’t love a simple dish with great flavours, right.  What’s more, no cooking is required (serious!) and takes …

Fried chicken wing

Easy Weekday Fried Chicken Wing

“Nothing tastes better than easy, good ‘ol not so fancy sphancy crispy and light fried chicken wing.  So little ingredients, yet so flavoursome.  How did they do it?”      Before I write more, let me say that this is THE fried chicken recipe that you will keep going back to over and over and over again.  It’s really addictive especially the combination of flavours and aroma that jolts and excite your taste bud.  Plus with that chilli dip…mmmmm oh-somely delicious! Originated from South Vietnam and thanks to Nhut Hyunh’s cookbook Little Vietnam, I found this keeper of a recipe.  According to Nhut Hyunh, this recipe reminds him of an old lady in Vietnam who used to operate a street stall selling these crispy fried chicken wings.  He had gone back to the street many times but could not find the old lady so he tried to create the recipe based on memory and taste.  What a nice story 🙂 To make this, you’ll only need 6 marinade ingredients and I’m pretty sure most of them are available in …

pork and watermelon

Jamie Oliver’s Summer Pork Belly & Watermelon Salad

Happy New Year peeps!  Happy 2016 🎉🎉 I hope you had a fantabulous celebration with your friends and family.  I know I did :)) Every year, I made resolutions (oh yes, with an “s”) – some I’m able to keep but some, I’m not.  Since then, I’ve carry forward many resolutions that I can’t keep.  When I looked at my long (wishful) list of unfulfilled resolutions, I was dumbfounded and disappointed.  Have you ever felt that way before?  So, for 2016, I’ll start fresh with a clean piece of blank canvas and just keep to a realistic list of wishful thoughts.  Hopefully I’m able to keep them till end of this year. To celebrate the becoming of hot hot hot summer in Down Under, I’d like to kickstart 2016 with a delicious Jamie Oliver inspired Pork Belly & Watermelon Salad.  It is an extremely easy dish to prepare but yield extraordinary tastes.  Do you know that pork belly and watermelon are a match made in heaven? I didn’t…that is, not until now. “Pork belly and watermelon are like …

Smoked Paprika, Chilli, Lime Peanuts

G’day everyone! Are you expecting guests this Christmas weekend and the New Year weekend? Then you will need some extra special something for your guests to snack on 🙂 If you are crunch on time, perhaps some roasted peanuts, spiced with smoked paprika, chilli and lime will add to the cheer. This snack is very simple to make and so aromatic.  All you need to do is just prep and mix them all up which takes less than 5 minutes, and then, roast.  It’s very very aromatic and addictive.  This snack also keeps very well in an airtight container for up to a week. Smoked Paprika, Chilli, Lime Peanuts  (adapted from Donna Hay Magazine) Makes 1 jar Ingredients: 2 cups salted peanut 2 tsp smoked paprika 1/4 cup lime juice 1/2 tsp dried chilli flakes 1 tbsp brown sugar 1 tbsp black chia seeds 1 tsp sea salt flakes 1 tsp finely grated lime rind Method: 1. Pre heat oven t0 180 celsius. 2. Mix all ingredients except lime rind in a clean bowl.  Toss with spatula and ensure …

strawberries and cream

Strawberries & Cream with Wonton Crisps

Hi everyone, I hope you had a wonderful weekend so far! Weekends are so precious, don’t you think so? For today, let’s talk leftovers. Hmmm, this is the part I always NOT like to have, especially for things that are “once opened, must be used within the next 5 days” and blah blah blah, says the wording on the packaging.  Take wonton wrappers for example – the smallest packet comes in like a hundred pieces and while I adore wontons, making a hundred of them at one time is not what I would do for just a family of 3 🙂 Why don’t they come in smaller packaging? But wait, interestingly, these wonton wrappers are so versatile that you can eat them as savory or sweet.  To eat as snack – simply slather with melted butter, sprinkle with icing sugar and bake them till golden brown and crispy.  Voila, you have an easy peasy snack and it tastes bloody good too 🙂  And that solves the mystery of what to do with leftover wonton wrappers.  So, remember, don’t throw them away! Secondly, if you want …

Baked shrimp toast

Baked Shrimp Toast

I feel a bit shrimpy these days.  In fact, I feel shrimpy every day and that’s because I love shrimps,  for whatever reasons.  But guess you’d already know that.  Their ugly curved body shape surprisingly has the ability to translate into great flavour when paired with anything, everything.  That’s because with the freshest shrimps (and they come in all shapes and sizes S-M-L-XL), you can absolutely taste their shrimpy sweetness.  So delightful 🙂 , don’t you think? This is a dim sum favourite…BUT…not my favourite.  WHAT?  Then why bother? Ok, let me rephrase – it’s not my favourite when it’s served at the dim sum restaurant.  That’s because they literally taste like a bag of grease. I’m serious!  Every mouthful was torture and tasted greasy.  What shrimp? Yea, I can feel the shrimp but I can’t taste it.  All I taste is oil and grease.  No offence to shrimp toast lovers but secretly I was hoping that I got a bad bad batch.  But that was the last batch I’ve tried because from then on, it’s bye …

chicken yakitori

Easy Chicken and Scallion (Negima) Yakitori

Succulent Juicy Sweet Sticky Charred Okay people, let’s admit it, all of us go crazy over bits-on-sticks.  It started with ice-cream and then it went on to savoury stuff.  So, anything and everything that (literally) comes on sticks consistently drive people (like me) nuts. ” Why? I’m not sure really … Because the best food comes on a stick. Period! ”  The bits-on-sticks culture are so commonly found across the globe as street foods – like the best-loved Malaysian satay, succulent juicy Japanese yakitori, addictive Korean Potato stacks, ubiquitous American corn dogs, the spicy creamy Mexican elote or for the daring ones, Chinese scorpion.  There is no shortage of quick, easy and tasty street food around the globe really.  So, be ready to work those dormant muscles when you head to these places. When I say these chicken skewers are too darn delicious, I really really meant it.  I didn’t make a lot but it was so good that everything on the plate was gone in 60 seconds.  At the end, I was left  still wanting more. So, be sure to make …

Pork gyoza

Classic Pork Gyoza

This week has been glorious for us Melbournians.  The south side of the world is finally turning warm as we welcome early signs of colourful and beautiful spring.  Fresh flowers are blossoming everywhere – what a captivating scenery. As I was prepping my week’s meal plan, it suddenly occurred to me that I’ve not been making gyoza for a while.  These delightful little morsels are hard to resist for the family especially when they look so good (they taste even better)!  It’s also a wonderful family affair in the kitchen that I’d love for my lil’ one to remember and preserve when she has a family.  It was so much fun getting the gyoza wrapped – with many of them ended up in various shapes and sizes – psst the ugly ones are definitely not pictured here, of course 🙂  “Gyoza are such pocketful of yummy goodness and healthy too!  I especially love their crisp bottoms.  My lil’ one can eat a full plate of these gyoza every day, for dinner and lunch :)”  Making gyoza doesn’t require technique really.  However, the wrapping does need some …

Green tea panna cotta

Green Tea Panna Cotta with Chocolate Soil

I love panna cotta.  Just like the crackle of a good creme brûlée, a good panna cotta must possess the dance of the panna cotta.  That means, when you jiggle your plate from side to side, this delicate dessert wobbles beautifully on the plate. Last weekend, I challenged my self to create the dance of the panna cotta at home.  Imagine how surprised I was to find out that it’s actually so easy and quick to make this dessert.  It was a remarkable feeling.  As you probably realised, I don’t make a lot of desserts – most of the recipes that I make at home are savoury.  I love desserts but I’m just not good at making them 😦 For my first attempt, I added matcha green tea, which gives a subtle tea-like pungency to this dreamy, luscious and creamy dessert.  Being a simple dessert, it is after all a basic cream pudding, and by following the right measurements, it is easy to get all the elements right. ” Firstly, the correct calibration between the gelatine and the dairy enables the …

Grilled corn

Grilled Corn on the Cob with Lime and Parmesan

Let me let you in on some of my foodie soft spots that literally make my knees weak all the time – they’re non other than … “Crispy skin melt-in-your-mouth pork belly, Perfectly grilled scallops and Buttery creamy sweet corn on the cob.” I love corn so much that I can eat at least 6 corn cobs by myself.  LOL 🙂  There’s something so special about corn, don’t you agree?  It’s just something in there that I can’t pin my head to it.  Kids love them, adults enjoy them.  Imagine this – hot steamy corn on the cob, slathered with lots and lots of melted butter, then sprinkled with salt and some chilli pepper.  What an A-game! Of course the best time to get fresh corn is during summer but since we are plagued by arctic weather down under, couple with my strong cravings and ❤️ for corn – pre packed corn on the cob will just do for now.  Hey, whatever it is, we can still turn these corn into super darn delicious corn, right? There are …

Boba milk tea

How to Make Boba Milk Tea at Home

Ever eaten something like this before?  Chances are, you most probably have.  Even if you haven’t, it’s not too late to try now – head to Chinatown and I’m pretty sure you can find at least one shop selling boba milk tea. Originated from Taiwan, these little black balls are endearingly known as boba or tapioca pearls.  The bobas are added into an otherwise boring old milk tea to add crunch and chewiness to the whole experience.  When boba came to our parts of the world many years ago, I remembered that there was a huge (HUGE) explosion of boba madness. “My sisters and I would queue up to an hour to satisfy our boba cravings every day – we were the boba whores!  Crazy?  LOL at least I know we were not the only ones :)” These days, you can find boba at all Asian grocery store and online – so many brands and type. Be aware when purchase boba and read the ingredients carefully at the back of the pack.  Do not buy those that contain lots of chemicals other than tapioca starch, water, caramel …

Coconut ice cream

Easy 3-ingredient Coconut Ice-Cream

Last weekend, lil’ one had a sleep over birthday party at her friend’s place.  Guess what these two old folks do? We went for a dinner date at a Thai restaurant by the sea which we haven’t done in a while.  It was fun and enjoyable, in addition to good food that ended with a refreshingly good dessert. After that night, I couldn’t get that dessert out of my head.  So, I decided to make the coconut ice cream at home.  Adam Liaw’s simplest coconut ice cream recipe only use 3 ingredients – coconut milk, cream and caster sugar.  And it was a WOWZER! Seriously, it’s really easy peesy and you had better believe it 🙂 3-ingredient Coconut Ice-Cream (adapted from Adam Liaw’s Asian After Work)  Serves 700 ml Ingredients: 400 ml coconut milk (use a high quality brand) 300 ml thickened cream 1/2 cup caster sugar 1 tbsp shredded coconut, toasted 1 fresh coconut, drained and chopped in half, to serve (optional) Method: 1. Mix the coconut milk, cream and caster sugar in a medium saucepan and bring to a simmer.  Carefully …

Prawn Cakes

Burp turns 2! Let’s celebrate with these ‘OMG’ Thai Prawn Cakes

Yay! Burp’s turned 2!  Hip Hip Hooray!  It started with a mere blank page 2 years ago and what an amazing journey it has become.  How time flies, right? If Burp has thousand pairs of hands and lips, she would give all of you big bear hugs and slurpy kisses.   Burp wouldn’t have existed without you.  So, thank you, THANK YOU from the bottom of her heart.  XOXOXOXO To celebrate this baby step,  I’ve made some cakes but they are no ordinary cakes – they are mighty fine Thai prawn cakes.  It’s similar to the more popular Tod Man Pla (Thai fish cakes) – one of Thai’s greatest street food exports in the world – except that the prawn cakes contain, well, delicate chunky prawns! “Oh…My…God!” were the exact words hubby muttered (eyes closed and mouth full, mind you) after the very first bite”  So versatile that they can be served as appetiser, snack or part of shared mains.    So flavoursome that once bitten, you will be twice punched.  With every continuous bite, that flavour gets more and more intense.  Then …

wonton dumplings in chilli oil

Mouthwatering Wonton Dumplings in Chilli Oil

After my Sichuan episode the other day with the spicy cucumber salad recipe, my hubby was craving for another mouthwatering Sichuan dish.  This time, I turned to the same cookbook for some hot & spicy inspiration and found the perfect weekend snack to impress my hubby. Interestingly, the chilli oil seasoning is pretty similar to the previous recipe.  Talk about simple recipe adaptations.  I love this kind of recipe – no wastage of raw materials! So, that settles for the adults and for lil’ one, I deep-fried the dumplings and she absolutely loved it. Chinese dumpling is one of the most versatile dish in the world – everything can be adapted to suit your needs and tastes. “Making dumplings are fun – you can let your imagination run wild.  There are just so many things you can do with them…” From the filling to the cooking technique and the sauce! For the filling, you can replace pork with seafood and then you can opt to poach, deep-fry or steam before completing your dish with just a dip (any dips …

Wasabi Ebikko Prawn

Wasabi Ebikko Prawn

Last weekend, we had some guests over.  It’s been a while but it was super fun for us and the kids, despite the weather.  While the elders were busy catching up, the kids were having a super fun splashy time at our backyard. Apart from that, we were also celebrating Burp!’s achievement – after 1.5 years of blogging, Burp! now has 2.2k visitors a week – I know it’s not a lot compare to other popular blogs but it is still super awesome.  I wouldn’t have done it without you guys 🙂 I am truly thankful for all your wonderful support and encouragement.  xoxoxo So, back to my dinner party, I had my menu planned and prepared a day before –   when it’s time, they just need to go into the oven for roasting and braising.  See! it’s so simple. While waiting for our mains to be ready, I served up some prawn bites.  I am, of course, super excited about them.  There are many elements in this entree that I love love love – prawns, ebikko or salmon roe, mayonnaise (the creamier …

Honey lemon chicken wing

Honey Lemon Chicken Wings

Honey chicken and lemon chicken are 2 of the most popular dishes in chinese restaurants and takeouts – in Australia, that is.  The dishes are not difficult to recreate at home either.  Same chicken, different sauce.  If you love these dishes, why spend time to create 2 dishes when you can combine them into 1 finger-licking’ dish and enjoy them with guilty pleasure. I love them, period.  Sweet honey combined with tangy lemon are wonderful summer flavours.  When paired with chilled beer – this dish became a good lookin’ and finger lickin’ snack this summer.  The best way to enjoy it is of course, by deep frying the wings but if your family are a little more health conscious, baking them is fine too. If you’re hosting family and friends this beautiful Aussie summer, serve this hero dish and they’ll ask you for the recipe 🙂 Honey Lemon Chicken Wings (adapted from Dan Hong’s Mr Hong)  Serves 3 Ingredients: 15 chicken wings, remove wing tips, separate wings & drummettes 75ml shoaxing wine 1 1/4 tbsp sesame oil 1 1/2 tbsp salt 1 1/2 …

Sweet sour mango slices

Sweet Sour Mango Slices. Oh, so addictive!

Hi everyone, I’m back, after a short break from the Burp! kitchen.  Oh and not forgetting, a big big Happy 2015 to everyone. My trip back to Malaysia was not just fulfilling to my soul and tummy – but also my luggage 🙂 You won’t believe the amount of goodies I got from Malaysia – 40 cookbooks, 2 full bags of baking tools and some super quality dried food – not too bad aye?  2015 will be an exciting year and I’m looking forward to spend more quality time in the kitchen and share all the wonderful experiences with you. It’s summertime and that translates to many good things but one of them is very obvious and that’s the arrival of mangoes! I heart heart heart mangoes.  There’s just so much flavourful things you can create with them – Eat them as it is, make them into desserts like mango pudding, sauce them with chicken or pork or simply pickle them. “These mangoes pickling should be called Vampire Pickled Mangoes – because the first bite gives you such a vampirish …