I discovered char kwei teow after watching Flavours of Singapore (万里香) on SBS which promoted it as one of Singapore’s national dishes. This take away store in the old food court under the Woolworths was a Simon Favourite, and also one which a Malaysian manager recommended. The only thing that held me back was the billions of carbs and fat it had.
Sayong Malaysian Cuisine
Food court under Woolworths Sydney CBD
Last year my friend hosted a Girls Night In for the Cancer Council. I was invited to the event, however I hardly remember it. The only thing I do remember was donating. This year as I completed my tax return and claimed my deduction, I even demanded of my friend, “How come you didn’t invite me?!” Such is the state of my memory.
This year, on account of her prior year efforts, the Cancer Council took the initiative and sent her a Girls Night In package. So my friend hosted another girly event, this time more for herself (housewarming) rather than for the Cancer Council.
I arrived early to help bake the cakes and make the sandwiches. Just as her father vacated the place, we offered him some curried egg sandwiches for breakfast, but he steadfastly refused on the grounds it was too girly. If curried egg sandwiches are too girly, then he obviously has not witnessed 8 20 something year olds sitting around a coffee table mounted with cake, all painting their nails in a myriad of colours.
The last two weeks I’d been cooped up at home studying and stressing for my last batch of exams. As a result I had missed out on half of the Crave Sydney festivities. At least I was able to join the last day of Let’s Do Brunch.
I imposed the choice of an untraditional breakfast on my friends. Only because the idea of eggs / pancakes / waffles / etc was so uninspiring to me. Apart from take away kebabs, Lebanese foods represent unexplored territory and so the menu at Embers Mezze Bar sparked my interest and curiosity. Sadly although the salty and sour flavourings were acceptable and enjoyable for me, less could be said for my friends who both admitted they preferred traditional Anglo breakfast offerings.
The only reason I made this yoghurt was because I didn’t want to drink the milk that my mother had left in the fridge. Having it everyday was restrictive, mentally burdensome, and didn’t make me feel that great either. I also suspect that milk has something to do with the allergy looking breakout i’m currently experiencing.
There are so many posts online about how to make your own yoghurt, and they’re all essentially the same. Heat-cool-starter-keep warm-fridge. There are quite a few different ways of keeping the mixture warm during the coagulating stage. Yesterday was bloody hot for October (especially considering last week we were shivering!), and I thought I might as well utilize the free solar power that we have in such abundance. I let the pre-yoghurt sit in the sun for most of the afternoon, then when the temperature cooled, I put it in a thermo bag with a bottle of hot water from the tap.
The resulting yoghurt today was soooo soft in texture (like silk tofu!) and delicate in flavour. I had it with cinnamon (because I love it and I put it with everything, esp dairy) and mashed banana (because apparently it’s full of prebiotics which feeds the probiotics in the yoghurt).
After a positive experience at Flavours of the Philippines, I was back to taste the flavours of Malaysia. Malaysian food wasn’t such a mystery to me, as Filo food was, and in fact it’s one of my preferred cuisines. I went through a laksa faze back in uni but now I prefer the ‘cleaniness’ of Hainan chicken. Still, I admit I have not tried a lot of their dishes (I am still yet to try char kuey teow) and therefore was keen for this opportunity to fulfill this blackhole.
The options available here was much greater than the Filo buffet, however flavour wise they didn’t seem to be as good as Filo. Unlike last time, I didn’t take a photo of everything and also was much more selective with what I ate. I didn’t go for seconds and am proud to report that wastage at this buffet was minimal.
Unfortunately, of the options I tried, all were rather unmemorable.
They had an impressive dessert spread. My friend and I shared so that we could try one of each. The kuih all became a bit of a blur after the second, different only in colour. They also had build yourself shaved ice.
Flavours of Malaysia is held at the Grace Hotel until 21 October and is available for lunch and dinner.
We spent a beautifully sunny day at Manly last week where the Jazz Festival was held. Despite the clear blue skies, it was quite windy at the beach, so we hid the stable environment of the relative inland. At the boulevard, we listened to some Nora Jones esque music and topped up our vitamin D levels whilst enjoying ice cream from Movenpick.
Out of Africa was the only ‘interesting’ option out at Manly (in the Entertainment Book anyway), and as the day of the Festival immediately followed our meat fest at Mumu, so we were after something light. This explains the proliferation of vegetarian and fish dishes in our selection.
All in all, I had an enjoyable experience here, and it would be a place I’d return to for something out of the ordinary, although next time I come, I’d make sure my body wasn’t still processing the meat from the previous day.
Time to celebrate the Mid-Autumn Festival! Consistent with what I was recently told that leading up to the full moon, we feel more hungry, we ate like a pack of hungry wolves last night. The amount of meat I consumed last night is about how much I have in a normal week! But it was so delicious, I even ate the fat
Cousin recommended the gelatos at Bravo Trattoria for dessert. We ordered a lot – assortment of gelatos, tiramisu, creme brulee, Italian hot chocolate, affogato. The creme brulee received a lot of love, but I enjoyed the gelatos most.
We had a garage sale last weekend. It was a lot of work for a mere $140! Part of the profit was applied to this meal. My parents were not impressed by Red Chilli Restaurant last time, but they enjoyed this visit as the dishes we ordered were not too chilli.