Protected: Soya Milk – the most disastrous yet fruitful cooking EVER
La Miel Et La Lune
a.k.a the cafe in my header image.
Back at the place where I had my very 1st brunch when I first came to Australia ♡.I remember when we first went in 2012, when they realised we were sharing, they gave us more at the same price. Although their portions have decreased a little, this is still my number 1 go to place for brunch simply because it is slightly below average brunch prices in Melbourne (~$23). Also, I have NEVER had a bad impression of their food.
Everything was made to perfection. I recommend to share this between 2 people or just don’t eat anything before this!!!
The pork belly wasn’t too fatty like a siew yoke (click to see what it is) and the potato hash was crispy on the outside and soft on the inside. Comparable to a MacDonald’s hash browns – sounds like a bad reference but srsly, they have the BEST hash browns.
They used shimeji and enoki mushrooms in this dish which makes it really interesting. Because enoki is kinda stringy while shimeji is just, well, like a cup mushroom you can get at woollies.
I usually get the big breakfast because its really simple with bacon and mushrooms on toast etc but I am currently in the potato hash craze right now ~〔´∇｀〕~.
Also, really sorry for the bad description of the food, I was just busy talking the entire time, catching up with an old pal so I didn’t savour the food as much as I should have. You should definitely give this place a go if you’re nearby!
Fussle Free Roasted Pork Ribs (a.k.a Lazy roasted pork ribs)
Laziest way of making amazing looking pork ribs EVER & practically (almost) idiot proof. Comes out with that sugary glaze from the sweet sauce and the meat that just falls off the bone from the long hours of roasting. Mmmmm *drools*
BEST Butter Cookies EVER
Hello everyone! I’ve had a lot of great comments about the butter cookies that I’ve been making so I decided to uploaded it here (mostly for my own reference HAHA). I took this recipe from food.com (click to go straight to recipe or continue to read through this post)! I didn’t follow the whole recipe but it still tastes AMAZING! I have made at least 6 batches of these already so I kind of change it a little here and there.
Prep Time: 15-20mins
Cook Time: 20 mins (per tray of cookies)
Temperature: 160°C
Ingredients: (Makes 25-30 cookies depending on the size)
- 225g Butter
- ¾ cups of Sugar
- ¼ teaspoon of Salt
- 1½ teaspoon of Vanilla Extract
- 1 Egg Yolk
- 2 cups of plain flour (or wholemeal)
Directions:
- Beat Butter, Sugar, Salt and Vanilla Extract together until you get a smooth and creamy consistency.
- Add in the egg yolk and beat together.
- Slowly add in the flour and you’ll find that after a while you can’t beat it properly. That is when you take it out of the bowl, lightly flour your work space and knead it a little until it all comes together.
- Roll your dough out until it is 0.5cm (+/-) thick and use cookie cutters and cut the shapes out.
- Line your baking tray with baking paper and place your cookies about 0.5cm apart (don’t worry they won’t spread/expand by a lot)
- Bake at 160ºC for 16-20 mins or until lightly browned
Homemade Beef Burger
Hey guys! This is my take on a homemade beef burger recipe which I got from allrecipes.com and changed it a little since I don’t have all of the ingredients readily available.
Oops!!! Just realised this recipe was for a serving size of 8 instead of 2 which I was planning to cook for.. that explains why I had so much minced meat left! Hehehehehe ☺️Silly mistake – do not learn from me. Divided 2 pounds by half instead of by 4 to get a serving size of 2 which means I would have only needed 225g!!! NOOOOOOOO!!!!!
Aya Teppanyaki
Say hello to the chef that was in charge for our dinner that night ^^ (thank you!!)
Decided to give this place a little go as a little booster before study week officially commences. Not to mention, my partner was attracted by the cover photo on their Groupon voucher (LOL) and since we didn’t manage to do anything for our anniversary, this was a perfect opportunity to ‘celebrate’ (◠‿◠✿) hehe.
The offer costs $55 (per person) for a 12 course meal (Usual Price $118.60)
The street where this restaurant was kind of dodgy, mainly because it was already dark and there was hardly anyone there. Also the restaurant was pretty empty when I got there (7pm) & the lady who welcomed us in wasn’t too friendly (but she was all smiles when we left LOL)
Hello!
Hi there ☺!
Welcome to my food blog! Hehe. You may or may not know me but that isn’t important right? I’ve decided to blog anonymously because I feel more comfortable with that and it gives me a lot of freedom with what I actually want to post without feeling that I’d be judged by it. Not a lot of confidence if you can tell (︶︹︶) HAHA! Also, I’m really shy so yeah.
But hello anyways ^^ hehehehehe. To the friends & family who inspired me to do this (finally), HELLO!!!!! HEHEHE I love you guys and thanks for taking the time to actually come and take a peek at this little humble food blog of mine.
I put lots of love into my cooking/baking so I hope that you do too ❤. & it’s okay if it turns out bad; if you have the passion for it, just keep trying!
You might find me just ranting about the way I like my food to be cooked so sorry in advance! HAHA. This blog is actually kinda my way of reminding myself the recipes of the food I have made before/the places I’ve visited and the food I’ve eaten. No more wasting time trying to find that recipe on the internet that I used months ago!! Wooo hoo!!!
As for food adventures, I kind of depend on Groupon a lot since it is pretty cheap and worth my money HAHA so I’m sorry if you don’t see famous cafes popping up in my posts. They are either too far or the queue is way too long for my liking. Plus most of the time, they are overrated. Anyways, this is a pretty casual blog, advice is greatly appreciated and I don’t forget to smile 🙂 Hehe!
I hope you find the recipes as useful as I did 🙂 I will try to upload a new post every Thursday at 2pm (Melbourne time) so stay tuned!
With Love,
GiveMeThatPlate 