Blog | Page 36 of 66 | Tea For Tammi

A basket of shanghai xiao long bao from Taste of Shanghai

Taste of Shanghai, Eastwood

Review July 16, 2014

Xiao Long Bao, to me, is a peasant dish that is extremely delicate. Many components make up these juicy mouthfuls: a thin, translucent skin that still holds up well enough for you to pick them up with chopsticks, a pork filling that is seasoned but not overly so, to let the natural flavour of the pork shine through, and the tiny cubes of gelatinised stock and pork fat that melt when the dumplings are steamed, to create a piping hot soup that flows when that skin is pricked.

So when a restaurant not only serves xiao long bao at their restaurant, but has it as one of their featured dishes, it makes you wonder about the execution of the rest of their menu.

Kway Chap, a selection of pig's parts, tofu and eggs braised in a soy based broth. Served with a bowl of broad flat rice noodle sheets.

Singapore Eats: Kway Chap, Bishan North

Review Singapore Travel July 14, 2014 1 Comment

It can be very hard to explain to a non-Singaporean the concept of Kway Chap – after all, how do you describe what is essentially a Singaporean version of haggis, except that it’s all chopped up and not stuffed into a sheep’s stomach.

Well, I’m sure going to try, because this local delicacy is not only worth the explanation, it’s worth the effort.

Marinated and pan fried hoki fillets sit on seasoned cows cows and topped with chopped coriander.

My Chermoula Fish

Recipe July 11, 2014 2 Comments

This particular marinade came from a hodge podge of influences. I had picked up a basic chermoula recipe from a chef I had worked with – coriander, garlic, paprika – and started adding my own variations based on ingredients that I’ve had at home. The result might not be the most authentic Chermoula, but it certainly has become a family favourite!
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Ultimate toast from Devon Cafe. Mixed mushrooms on thick cut sourdough toast, with melted cheese and grated truffles. Paired with two sunny side up eggs.

Devon Cafe, Surry Hills

Review July 9, 2014 1 Comment

Thank goodness for girlfriends.

I was super excited when my friend Yina said that she was visiting me from Singapore – we’ve known each other since we were 13, been through all the awkward teenage years and it’s been awhile since I’ve moved to Australia. So when she suggested a trip together to Devon Cafe in scenic Surry Hills, I knew that it was going to be an afternoon of food and laughter, just like the old times.

Couple that with truffles? We were ready for some winter bling!

XXL fried chicken, medium spicy, cut into pieces and piled into a paper bag with two skewers

Drive-by Eating: Shihlin Taiwan Street Snacks

Drive-by Eating July 7, 2014 1 Comment

Fried chicken. Just saying the words conjure up images juicy chicken meat encased in a fragile shell of batter or crumb; every bite threatening to shatter like glass with every bite.

And how better to pass a dreary winter day than to pick up a massive piece of fried chicken, served in a paper bag like a boss!

Two glasses of soy chai latte, with a glass tea pot to serve

Homemade Chai Latte

Recipe July 4, 2014 7 Comments

One of my favourite things in winter is a hot, steaming cup of tea. Now I’m the type of person to wear a tank top right until it’s absolutely freezing, so there’s only a small window of cold where I can truly enjoy a hot cuppa.

So in celebration of the cold, I decided to make a steaming, creamy pot of chai.
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Pakistani style chicken biryani from Faheem's Fast Food

Refugee Week Meetup Food Crawl

Review July 2, 2014

Every year, the Refugee Council of Australia organises Refugee Week, a period where awareness is spread about the journey of refugees, and when we celebrate their positive contributions. This year, Refugee Week falls between 15th to 21st June, and to commemorate it, the I Ate My Way Through Meetup group went on a food crawl to explore these cultures the best way we know how: through food.

Eat Now

Review June 30, 2014

You can say all you want about our hunter-gatherer-forager instincts, but the truth of the matter is that as the day gets shorter, and the nights get colder, we just sometimes want to curl up on the couch under the covers and have our food brought to us, Cleopatra-style.

And that’s where our phones get whipped out, and apps like EatNow come in.

Free form pie with a creamy ham and leek filling spilling out from the middle

Leftover Pie

Recipe June 27, 2014 7 Comments

Leftovers. Both a blessing and a curse, they can be the most convenient thing in your fridge, or that tub of mystery meat that you don’t want to throw out but you’re absolutely tired of eating.

Enter pies: one tool in the modern cook’s arsenal to repurpose just about everything that you can throw in it. Just sandwich it between layers of puff pastry and call it a pie!

And what is that? Creamy cheese sauce? Why I think I will, thank you very much.

Hong Kong Recipe, Eastwood

Review June 25, 2014

Eastwood really seems to be buzzing these days. Eateries and shops are popping up like daisies in spring, and I – for one – am NOT complaining.

So today it’s off to Hong Kong Recipe, located underneath Aldi, for a quick dinner.