All posts filed under: Snacks

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 …

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 …

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 …

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 …

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 …

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 …

French toast

Tasty Brekky with HK-style French Toast

This morning, I woke up with a really really strong craving for HK-style French Toast.  Thanks to fellow blogger, Saucy Spatula and her delicious looking french toast, I was inspired to make this for breakfast today.  Out with McD’s McMuffin breakfast meal, yo (hahahaha). If you’ve ever been to Hong Kong’s one of the many affordable street cafes known as Cha Chaan Teng, you will be convinced why this is one of the most delicious, sinful, irresistible and tastiest tea snack ever served to mankind.  Talk about the guilty pleasures in life, aye. French Toast is a fine example of a grand adoption of Western food into our Chinese food culture – with silky peanut butter spread and clasped between 2 slices of thick white bread, then dipped in egg batter, deep fried (or for the healthier version – pan fried), served with thick slab of butter and drizzle of syrup – forget about the messy nature, taste and you are on top of the world, baby! “… It’s no wonder this awesomely delicious HK French Toast is listed on the World’s 50 most …

onde onde

Celebrate Easter with Oozy Juicy Onde Onde

I was 15 years old when I made my first onde onde.  It wasn’t because I wanted to but I had to.  As part of the final Home Economics school exam 3 course menu – I had to make an entree, main and dessert. Onde onde was the chosen one for dessert/snack.  We had been given the menu options with the recipe a month early to prepare. For a teenager who doesn’t cook at home, surely that was a horrible and scary experience.  Well, it was.  But honestly, I think my family felt the ‘real’ pain – stomach pain, that is, because they were the guinea pigs and they had lots of bad ones.  Of course, with my family’s support, I scored well with my onde onde 🙂 So, I thank my family for that. Let me introduce to you what this little ball of goody goodness is.  It’s a traditional Malaysian Nyonya kueh made of glutinous rice flour and sweet potato with oozy juicy gula melaka (dark palm sugar) filling. How do you differentiate the good ones from the bad …

Pork & prawn wonton soup

Heartwarming Pork & Prawn Wonton Soup

Hello everyone… The days are getting colder and colder.  The weather is getting more and more unpredictable.  While the northern hemisphereans are enjoying sunshine, beautiful bloom and bright weather changes.  The middle earthians are enjoying 365 days of predictable rain and sunshine.  The southern hemisphereans (like us in Ozzie) are getting the cold fronts and shorter daylight.  Let’s get those feet warmers out 🙂 When the cold hits, what better way to warm our hearts and souls with some home-made heartwarming dumpling soup 🙂 I treat wontons like soul-food – once you eat it, it heals the soul and warms the heart – a perfect dumpling soup when you’re feeling under the weather.  Once you’ve tasted it, poof, you’ll feel more joyful and a much better person. So, what are you waiting for?  Let’s wrap some wontons and get cooking now! Oh, and if you’re wanting to shed some sweat, checkout the wonton dumplings in chilli oil. Pork & Prawn Wonton Soup (adapted from Helen & Lisa Tse’s Dim Sum) Makes 25 pieces Ingredients: 1 pack wonton wrappers, …

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 …

Korean fried chicken

Best Korean Fried Chicken

Look, if you noticed, my household has a thang for fried chicken wings.  My lil’ one will remind me each week that she wants to eat fried chicken wings – when we’re doing grocery, before we go to bed, when we’re reading, eating – it’s an obsession and it’s taking over my mind by storm. “Every night I dreamt of chicken wings! Have I gone mad?”  I’ve tried a fair share of professional fried chicken and home-cooked fried chicken and the real deal ones usually come with paper-thin light crunch, followed by that steamy fragrant aroma before revealing that tender juicy white meat inside. When making fried chicken, I’d much prefer to use chicken wings.  Other than the fact that my lil’ one is obsessed over chicken wings, it also cooks faster and has a good coverage of skin vs meat. Korean fried chicken (KFC) is also known as double-fried chicken – popular as street snack or bar food in Korea. So, if you’re watching a game or having some mates over, this is a superb snack to make and best …

Pineapple tart

Buttery & Crumbly Pineapple Tarts (凤梨酥)

I’m into my second week of Chinese New Year (CNY) baking, woot! woot! and I’m loving it.  With containers of cookies (with red plastic caps) in the living room and CNY decors all up, it all looks like we’re ready to celebrate and welcome the new year.  Feels good to keep the tradition alive, at least, when we’re far away from our beloved home. Last week, I made Chinese Peanut Cookies  and it was so delicious that my family wiped out almost all of it.  This week, I made yet another of my favourite cookie – Pineapple tarts (凤梨酥), that I grew up with.  They’re so addictively tasty with a good balance of buttery melt-in-your-mouth pastry and sweet tangy pineapple jam – thank you Nasi Lemak Lover for sharing the recipe! With CNY around the corner, the Chinese will go all the way out to buy pineapples to cook/bake or display as decor.  To the hokkiens, pineapple is called ong lai.  Ong means “prosperous” and lai means “to come”. Let me start by saying that pineapple tarts are not easy to …

CNY peanut cookies

Chinese Peanut Cookies (花生饼)

Chinese New Year (CNY) is the biggest event in a Chinese calendar.  The celebration takes 15 days where we gather with family and friends – paying our respect to the elders, feasting and playing card games, mahjong. According to tradition, a red packet (angpow) is also given to non-married people during this 15 days of celebration. I love CNY because it’s always full of life, colours and emotions. In 3 weeks time, the Chinese will bid farewell to Horse 马 year and welcome another year of prosperity and good health with the Goat 羊 year.  The Chinese believes that the Goat depicts a symbol of peace, auspicious and good luck.  If you are new to the Chinese zodiac, allow me to enlighten you more … The Chinese zodiac is a repeating 12 year cycle with each year symbolising an animal and its characters.  The 12 lucky animals that made it to this recognition are rat, ox, tiger, rabbit, dragon, snake, horse, goat, monkey, rooster, dog and pig.  There has also been many legends and stories on how these 12 animals are chosen.  I remembered my grandparents jokingly …

School prawns

Crispy School Prawns with Chilli-salt

Last weekend, I was doing my usual market visit and came back with a huge bag of fresh school prawns.  When cooking seafood, I prefer to cook it while it’s still fresh because once the seafood has been thawed, it changes the texture. Don’t be fooled by the size of these babies – like they always say “Good things come in small packages” – with a little bit of seasoning and deep frying, they are deliciously crisp and very very addictive.  Forget about cholesterol for now and bring on the icy beer 😉 School prawns generally taste sweeter compare to larger prawns.  Usually eaten whole with shell et all.  All methods of cooking are suitable for school prawns but most often, they are deep-fried – which is the method I liked best. Truly a beer’s best friend. School Prawns with Chilli Salt Serves 3-4 (as snack, accompanied by beer) Ingredients: 200g fresh school prawns Vegetable oil, for deep-frying 1/2 lemon 1 tsp chilli flakes 1 tbsp sea salt Method: 1. Prepare the chilli salt first.  Mix both chilli flakes and …

Cream puffs with chantilly cream

Cream Puffs with Chantilly Cream

Baking to me is a scary thing.  Maybe because I’m totally hopeless with measurements and have a limited capacity of patience. Ha Ha.  That’s why I have a very strong admiration and respect for bakers.  To all the bakers out there, “Continue what you are doing because baking is great!” This is my third attempt at baking with the first on Japanese Chiffon Cheesecake, then followed by Red Velvet Cupcake. So far, I have been a good girl by following the cardinal rules of baking and the results have been satisfactory. Cream puffs have been my favourite shopping centre snack.  Never missed giving them a bite because of the delicious cream that goops out when bitten into.  But why pay when you can make this at home and enjoy with tea and coffee 🙂 So, it was from the addictively superb cooking show, Masterchef Australia, that I found Choux pastry or classically known as Choux bun is the culinary challenge du jour and a very technical skill to perfect at home! I think this is a myth that all pastry chefs …

French Toast Rollups

French Toast Rollups

So many things happened lately.  I’ve received a fair bit of bad news and some not so bad.  It’s been overwhelming.  Work has been crazy – really crazy.  So, that explains the slow posting and my absence over the last week.  Whatever happened, I’m crossing my fingers and stay positive. Lately, I’m was drawn to “dark, moody” photography just like how the season here has changed from beautiful summer to moody fall (with withering sunshines).  I was reading a lot of blog tutorials and admiring lots of beautiful moody photographs.  It does look easy with explanation, but in reality, it’s not.  So, I’m just going to practice until I get the perfect shot.  My obsession over “dark, moody” photography, has got me to the point of moving things around the house to find “the light” too 🙂  Luckily hubby hasn’t utter any displeasure yet *phew* Anyways, ever had French Toast Rollups?  I’ve not, but thanks to Teacher by Day, Chef by Night I had the opportunity to try it. Basically, it’s French Toast rolled with fruit or …

Spicy Corn & Coriander Fritters

Spicy Corn & Coriander Fritters

This is a very nice party bite dish – it’s easy to prepare and delicious with simple flavours.  The best part was, your vegetarian friends will love you for it.  The fresh lettuce used to roll these delicious fritters gives a very refreshing feeling before revealing that beautiful crunch.  The lovely chilli jam can be made to suit your taste – if you prefer it to be really spicy, then add more chilli and likewise for non chilli lovers. It is also a very good method to disguise any form of vegetables for lil’ ones and they will not disapprove of it. Spicy Corn & Coriander Fritters with Chilli Jam (adapted from Benjamin Cooper’s Chin Chin the Book)  Makes 12 fritters Ingredients: 6 corn cobs with kernels removed 3 eggs 2 tbsp light soy sauce 1 tsp sea salt 1 birds eye chilli or 2 red chillies 12 fresh lettuce leaves, for wrapping 3 fresh kaffir lime leaves, finely chopped 1/2 bunch coriander leaves, finely chopped 1/2 bunch mint leaves, finely chopped 12 sprigs mint, for garnish …

Churro Bites with Chocolate Dip

Churro Bites with Chocolate Dip

If you haven’t tried churros before, you are missing out.  When I first bit into these delicious, crunchy Spanish doughnuts at a humble Churros food truck in Victoria Market, I have loved them since. Churros are basically long shaped, fried-dough pastries served with warm, sweet, milky chocolate dip or dusted with cinnamon sugar and it is yum! When frying them, the oil must be heated to the right temperature so when the dough is piped into the oil, the exterior will crisp up and brown beautifully while maintaining that soft and moist bite inside.  If the oil is too hot, it will burn the dough immediately. There’s no denying that churros appeal to all ages.  It is super easy to make with short preparation time and I’d guarantee that your kids will love love love these sweet bites.  So, next time, when you’re feeling bored, don’t forget to whip up some churros for your family to enjoy. Churro Bites with Chocolate Dip (Churro recipe adapted from Cooking Classy) Serves 4 Ingredients: 1/2 cup milk 1/2 cup …