It Just Has To Be Delicious

Archive for June, 2014

Rasa Enak – Greenwood

Rasa Enak Menu, Reviews, Photos, Location and Info - Zomato

This is a relatively new cafe style restaurant in the shopping complex on Coolibah Drive, Greenwood, pretty close to the Farmer Jack’s, so there is quite a large car park with plenty of room.

It’s a nice cosy cafe, clean and nicely decorated and although the menu has some pan-asian dishes it is predominantly Malaysian.

We chose our favourite starter – Loh Bak – pork, carrot, water chestnuts and spices wrapped in a bean curd skin and steamed then deep fried. It was crispy, meaty and delicious, nicely seasoned too and served with a sweet chilli dip.

Loh Bak

Loh Bak

For main course we chose to share char kway teow, beef malay curry and rice.

Beef Malay Curry

Beef Malay Curry



Char Kway Teow

Char Kway Teow

The char kway teow was delicious – nicely spiced as requested with a medium amount of chilli, chinese sausage, prawns, sliced fish balls – a really nice authentic version. The beef curry was thick and tasty with chunks of roast potato (a nice change to the regular boiled potato), and it had a spicy kick to it. The portions were a generous size and perfect for two to share and good value at $36 all in.

I would love to try a lot of the other dishes on the menu, in particular the fish head curry and the eggplant sambal.

In summary, great service, pleasant surroundings and tasty authentic food – I have a feeling this will be a regular cafe on my agenda.

Toffee Fruits

One of my fond memories of UK Chinese restaurants is the toffee fruit dessert served with ice cream. You can get it in Australia, but it’s not quite as common or popular as in the UK. Most restaurants serve toffee apple or toffee banana, but I have seen lychee before and theoretically you can do it with any firm fruit that can withstand deep frying. Pineapple and pear would probably also be good options.

The recipe is not the easiest thing to do at first, but once you work it out, the results are so worth it. My first attempt does look a bit clumsy and messy, but the guests loved them. Now I know what to do, next time the presentation will be better.

Toffee Fruits

You can prepare and deep fry the fruits in advance to save time. The batter is enough to coat two apples, a banana and a  can of lychees, it is fairly thick and made up of:

100g plain flour

1 large egg – beaten

1 tablespoon of peanut (groundnut) or corn oil

120 ml water

I used a large high sided frypan to fry my fruits but you can also use a wok, saucepan or deep fat fryer.

To prepare the fruits:

Apples – peel and core the apple then cut into 8 wedges

Lychees – peel and stone fresh lychees, for canned lychees, drain them well (make sure there is no liquid in the centre) and pat them dry with kitchen paper.

Bananas – cut them into chunks – I used zig zag cuts along the length of the banana.

Coat the fruits in batter and deep fry them in an unflavoured oil e.g. corn oil or peanut (groundnut) oil. Make sure that the fruit is fully coated with batter – a thicker batter helps with this. Fry the apple and banana for about 4-5 minutes turning frequently until the batter is a light golden brown. The lychees take a bit less time. Drain them on kicthen paper to keep them as crispy as possible.

If you are not serving them straight away – once all of the pieces have been fried, allow the oil to cool, sieve it to get rid of any debris, and keep the oil for the second frying.

When you are almost ready to serve re-fry the fruit pieces in the hot oil for just a minute to warm them up and get them crispy again.

Now the tricky bit, have a bowl of iced water ready and some sesame seeds handy.

In a wok or saucepan, warm 3 tablespoons of groundnut or corn oil. Add 9 tablespoons of white caster sugar and dissolve it in the oil over the heat. It may take on a strange appearance and look like white lumps, but persevere – keep stirring all the time and don’t overheat it. When it is ready it will turn a pale golden brown. Quickly coat the fruit pieces in the caramel, remember as you put the fruit into the caramel it will start to cool, so work quickly, then drop each piece into the iced water which will immediately set the caramel and then place the pieces on a serving plate.

Tips – if you are using a spoon to transfer your fruit from the caramel to the ice water, don’t let the spoon touch the ice water or your toffee fruit will stick to the spoon. Warm your spoon(s) first so that you are not dipping cold spoons into warm caramel. The Chinese use chopsticks to do this – so if you are a dab hand with chopsticks…maybe try them.

I am not quite sure if it is best to add the sesame seeds to the caramel  while the fruits are being coated, or afterwards when they are on the plate. I think that they stick better if you add them to the caramel.

I placed my platter on the table and everybody just used their fingers to serve the fruits straight to the mouth – it was a lovely communal food moment. They are delicious with vanilla ice cream. As you can see from my picture, some of my lychees popped out of their batter coating. I think this was because they were not 100% covered in batter, so next time I will make sure that they are fully coated.



Peking Spare Ribs

Chinese restaurants offer various varieties of spare ribs. Barbecue ribs seem to be the most popular, but you can also get the drier spiced salt ribs, ribs in plum sauce, or Peking spare ribs (sometimes called King Do). In restaurants the Peking ribs are usually coated in an orangey-brown sticky sauce and have a unique flavour of sweet and sour richness with a warm spicy background.

Peking spare ribs

The recipe for the ribs is fairly straightforward, but you need to plan ahead because they take a lot of marinating and cooking time. Whether you buy beef or pork ribs, get the best quality you can with a nice amount of meat on them.

Quantity – I served two racks of ribs between 6 people as an interim course between starter and main. It looked like quite a lot of ribs and was a large serving, but they all disappeared fairly quickly. If your ribs are long you can chop them in half with a meat cleaver to get extra portions. As a starter you should probably allow 2-3 ribs per person.

Wash your ribs before marinating, pat them dry with kitchen paper, and divide them up so that they are easier to manage.

Marinade recipe (enough for two racks):

250mls vegetable stock (either from stock cubes, powder, a carton or freshly made)

5 tablespoons of brown sugar

half a teaspoon of five spice powder

4 cloves of garlic, minced or grated

1 teaspoon of finely grated ginger

4 tablespoons of light soy sauce

2 cups of tomato ketchup (I used Heinz)

2 tablespoons of Hoisin sauce

1 tablespoon of rice wine vinegar

60-80mls red wine (optional)

Mix all of the marinade ingredients together in a large bowl and marinate the ribs  for at least 24 hours, I marinated mine for 2 days in the fridge, the bowl covered with cling wrap.

The next stage is to boil them. You don’t have to do this but it really makes them tender, so I definitely advise it. Pour the ribs and marinade into a large covered saucepan and bring them to the boil, then simmer them for 15-20 minutes.

Next prepare a large baking tray – for ease of cleaning I lined mine with foil and then placed baking parchment on top of the foil – this avoids the result of gooey bakeware which needs soaking to remove the sticky residue.

Place the ribs in the tray, make sure that each one is coated with marinade but not swimming in it. Loosely cover the tray with foil and roast in a preheated oven at 180-190 deg C for 70-90 minutes. The longer you cook them the more tender they will be. The meat should fall away from the bone quite easily.

Add honey to the remaining marinade (I added about 6 tablespoons) and baste them with fresh marinade about every 15 minutes during roasting. You can remove the foil cover 15 mins before the end of cooking. Once they are done, you may wish to garnish them with sesame seeds and chopped spring onion before serving.

Serve with good wine and good company.

Home made dukkah



Dukkah or Duqqa is a Middle-eastern dish which is a mixture of nuts, spices and herbs. It is quite versatile – I made mine to serve as a starter with bread. To use it this way, you serve some fresh crusty bread of your choice, a dish of olive oil with some balsamic vinegar added, then you tear off a piece of bread, dip it in the oil/balsamic and then dip it in the dukkah so that the dukkah mixture sticks to the bread. You can also dip fresh veggies in the same way. Dukkah can also be used as a crust for fish or chicken that you are going to oven bake or pan fry. This recipe makes quite a large quantity, so adjust the quantities to suit your needs. this quantity will easily serve 8 people if you are implementing the bread/oil starter idea, and you still might have some left over to use as a crust for a midweek meal.

There are a lot of variations, the following is the version that I made, but you can use different varieties of nuts, herbs and spices to get different flavour combinations.

You don’t have to fry and toast the ingredients, but it really makes the end result more flavoursome if you make the effort.

This is what I did:

1. I heated the oven to 180 deg C. I put 120g of hazelnuts on a baking sheet and toasted them for about 5 minutes, shaking them regularly. Don’t burn them. When you take them out they should smell nice, as if the flavours are being released. I then whizzed up the nuts in a food processor so that they were a nice biscuit crumb consistency, and placed them in a large bowl.

2. I dry fried 80g of sesame seeds in a heavy based pan for 2 minutes, shaking them around as they heated. I then added them to the hazelnuts.

3. I dry fried 2 tablespoons each of coriander and cumin seeds in the same pan for 1-2 minutes until the aroma was released. I then ground them up in my spice grinder and added them to the bowl.

4. I added a further tablespoon of smoky paprika, a dash of chilli and a tablespoon of mixed dried herbs, along with approx 2 teaspoons of ground black pepper and a teaspoon of salt.

5. I mixed it thoroughly, and then tasted the mixture, adjusting the salt and pepper to taste.

Variation ideas are detailed below – you can have fun making the mixture that suits your tastes:

Nuts you can use include pine nuts, brazils, macadamias, almonds, pistachios, cashews. You can also add chilli, star anise, fennel seeds, cloves, cardamom, cayenne, thyme, mint, oregano etc.


Crayfish Fettuccine with tomato and onion sauce

Crayfish Fettuccine

Crayfish Fettuccine

This is quite a nice dish to make for supper at the weekend if you want something that tastes divine but isn’t too heavy. You don’t have to use crayfish, you can use any seafood – scallops, prawns, firm white fish or even chicken/bacon if you are not a fish lover. I bought a pre-cooked cray, but if you want to ensure freshness it is better to cook it from raw if you can bear to kill a live one.

Crayfish meat

Crayfish meat

An average cray provides enough meat for two, depending on how greedy you are. About 200g of meat per person should be a decent portion. I usually allow 100g of dry pasta per person. You don’t have to use fettuccine, you can use any pasta. If you want to bulk it out a bit, you can add some extra veggies – carrots, zucchini and mushrooms would all work well. If you prefer a creamier sauce you can add a dollop of plain yoghurt or thick cream to the finished sauce.

This recipe will serve two people – double up the quantities to serve four.

400-500g of cooked crayfish meat (or other seafood)

1 onion diced

1 tin of plum peeled tomatoes

2-3 ripe vine tomatoes quartered

1-2 anchovies chopped (optional)

1 clove of garlic crushed

1 chilli (any kind depending on your preference) finely sliced

3-4 chopped olives (optional)

2-3 chopped peppadew pickled peppers (optional)

Handful of fresh basil or a good squeeze of ‘basil in a tube’

seasonings – salt, pepper, dash of balsamic vinegar

1. Heat a tablespoon of olive oil in a large high sided frypan (or wok – it should be big enough to accommodate all of the sauce and cooked pasta).

2. Add the onions, garlic, anchovies, olives, peppers and chilli and cook until they start to soften, then add the tin of tomatoes.

3. While the sauce is reducing and cooking, boil a saucepan of water with a teaspoon of salt.

4. Cook the pasta in the boiling water according to the package instructions – usually 8 minutes roughly.

5. Taste the sauce and season with salt, pepper and a dash of balsamic vinegar (optional). Stir in the basil and fresh tomatoes.

6. Just before the pasta is cooked, add the crayfish meat to the sauce to warm it through. Meanwhile drain the pasta and add it to the pan.

7. Stir the pasta around so that it gets nicely coated with sauce. Serve in bowls with a nice rocket salad. I dressed my rocket salad with lemon/lime and olive oil, but you can add pine nuts and  shaved parmesan for a bit of extra flavour if you like.




Peanut Butter and Chocolate Chip Cookies

Peanut butter and choc cookies

Peanut butter and choc cookies

These cookies are so simple to make and taste really good. You just need a food mixer, a hand held one is fine, and the ingredients are really straightforward.

Start off by lining a few baking trays with baking parchment – you will need 2 large or 3 small baking trays.

Set the oven to 190 deg C.

You need:

180g plain flour

half a teaspoon of baking powder

a pinch of salt

125g butter or dairy free spread e.g. Nuttelex

60g soft brown sugar

125g smooth peanut butter

1 teaspoon of vanilla essence

1 large egg

125g of dark chocolate either use chips or block chocolate broken into small pieces

1. Mix the dry ingredients together in a bowl – flour, baking soda and salt.

2. Beat the sugar and butter together using the food mixer, once it is nicely combined and fluffy add the peanut butter and whisk again.

3. Now beat in the egg and vanilla, it may curdle a little but don’t worry the flour will sort that out.

4. Now mix in the dry ingredients and beat again – the dough should stiffen up quite a bit and you may need to add a little water to soften it, but don’t add too much because it needs to hold together on the baking tray.

5. Lastly stir in the chocolate chips.

6. Now take a dessert spoon of mixture and press it onto the baking tray in a roundish shape. Continue until all of the mixture is  used up. Keep a few centimetres distance between each biscuit because they will spread out.

7. Bake for approx 12 minutes until they are slightly golden and still a little soft in the middle. It is important to taste one just to check.

8. Yum, now get the kettle on – there’s nothing like freshly baked biscuits with a cuppa.

Rajmoni Indian Restaurant, Brentwood Essex

Having not had a good old British curry for ages, I carefully read reviews of Indian restaurants local to Brentwood and plumped for Rajmoni in Warley Hill. It seemed to be a local favourite.

Chutney Tray

Chutney Tray

We were made very welcome and the restaurant was moderately busy for a Monday night. The first thing that made me go ‘ooh’ was the chutney tray. Chutney trays are a rarity in Perth and this made me very nostalgic with its quartet of mango chutney, tomato chutney, mint sauce and onion salad. Perfect with pappadoms.



Cobra Beer

Cobra Beer

I also had a Cobra Beer – such a nice refreshing accompaniment to a curry.

King Prawn Dhansak

King Prawn Dhansak

I chose King Prawn dhansak – which had just the right amount of sweetness, a hint of lemon sourness, enough lentils to add texture (I really object to dhansaks with just a runny sauce containing a few lentils), and chilli heat. The key to getting the heat correct is to cook all of the spices thoroughly so that they don’t taste raw, and hot curries often benefit from a day in the fridge to mellow the spices. If a curry is gauged correctly it can still be quite hot but comfortably edible, and Rajmoni managed to get the combination just right.

Chicken Madras

Chicken Madras

My companion chose chicken madras which was tasty and nicely spiced. It was also nice to have two curries with very different sauces – with Indian restaurant batch cooking, you can sometimes find that all of the curries end up with the same sauce.

Aloo Peas

Aloo Peas

I asked for Aloo Peas (peas and potato) which wasn’t on the menu, but the staff were happy to prepare it for me. Again a delicious side dish, nicely prepared. (Indian side dishes are a rarity in Australia, so again this is something which I miss about UK curries).

Keema Naan

Keema Naan

Pilau Rice

Pilau Rice

Accompaniments were a keema naan (naan stuffed with minced lamb) and  fluffy pilau rice.

What a nice meal, my UK curry fix was complete and it was everything that I wanted it to be. I would definitely recommend Rajmoni and will be revisiting next time I am in the UK.

Malaysia Airlines Business Class

This is a bit of an unusual post. I decided to review my experience of Malaysia Airlines Business Class, after all any business class travel is quite pricey, so the food should be a feature rather than something ordinary.

Firstly a note on the seating – you get masses of space. The seat was much wider than me, I felt very comfortable – there was more space on the long haul A380 from Kuala Lumpur to London, and the Perth to Kuala Lumpur flight was still quite roomy – the seat reclined to an ‘almost’ flat bed at a bit of an angle. On the long haul the seat went completely flat and was very comfortable, I had room to lay on my side as well as my back and I got more than 6 hours sleep on a 12 hour flight, which was very good.

Legroom Perth to KL

Legroom Perth to KL

Legroom on A380

My feet did not reach the screen on the A380

Before the flight we were invited to select our meals via the ‘chef on call’ service. Unfortunately, this wasn’t easy to do – the email gave me a link to the website where I selected all of my dishes for each flight, but then I was unable to select Pete’s dishes or get back into the booking to amend it in any way. He had to go through the menu and choose all of his selections by reference number and then call Malaysia Airlines to book the meals. This process could have been made easier.

If I were to book this again, I probably wouldn’t have booked via chef on call anyway because you do forget what you have ordered, and when it comes to it, you may not fancy that dish at that particular time, so it’s better to choose from the in-flight menu in my opinion.

Having said that, most of the dishes that I ordered were delicious – some better than others, but compared with general airline food they were very good quality.

Ruby Passion

Ruby Passion

Included in the drinks on board was a Ruby Passion, the Malaysia Airlines signature mocktail of calamansi, tea and spices.

The airline lounges were quite variable. Perth Golden lounge was fairly small, clean and functional with comfy chairs. There wasn’t a huge choice of food available, but there was plenty to drink. The lounge at Kuala Lumpur was as expected, really busy but quite large and a little tired looking. I think it is in need of some renovation. Having said that there were a multitude of food choices and I tried the Nasi Lemak which was divine. The Heathrow Terminal 4 lounge was lovely, really clean, fresh and stylish, excellent selection of food and drink and lovely helpful staff.

Nasi Lemak in the KL lounge

Nasi Lemak in the KL lounge

Here is a selection of some of the dishes we had on board the aircraft:

Pancakes with orange and lemon

Hot cakes with orange ragout, lemon curd and vanilla sauce

The pancakes were absolutely delicious – a huge portion of loveliness. The flavours complemented each other perfectly.

Chicken curry

Braised chicken curry

The chicken curry was tasty and tender with a nice selection of vegetables.

Signature Satay

Signature Satay

Satay is served as an appetiser on the long haul flights – you get a choice of beef or chicken or a mixture. It is very authentic, with a lovely sauce and accompanying onion and rice cubes.

Starter of fish and salad

Starter of fish sashimi and salad

The first time I have ever had sashimi on board a plane – it was tasty and good quality.

Nasi Lemak

Nasi Lemak

The Nasi Lemak is served with a very spicy prawn sambal. It was quite delicious and very filling, although I did prefer the Nasi Lemak in the KL lounge.

Chocolate torte

Chocolate torte

Yum – chocolate torte with berry compote – this cake was  as good as any dessert that you would get in a top class restaurant.

Prawn and gnocchi starter

Prawn and gnocchi starter

This starter was okay, but not quite as tasty as it promised to be.

Garoupa fish curry

Garoupa fish curry

A lovely fish curry with a thick authentic sauce. The portion was huge and I couldn’t eat it all. I would like to have seen a more traditional Malay vegetable accompaniment.



The champagne was nice – quite dry and biscuit coloured. It certainly helped me to sleep.

Salmon starter

Salmon starter

A nice sized portion of smoked salmon and roe.

Beef Wellington

Beef Wellington

This was the one dish that I found really disappointing. The beef was very tough and the pink beetroot sauce did not look very appetising although it tasted okay. I left most of this dish.

Banoffee Pie

Banoffee Pie

Excellent – nice balance of sweetness without being overly sickly or too strongly bananaish (is that a word?). Yes I thoroughly enjoyed this.

French toast with pear and berry compote

French toast with pear and berry compote

This was very pleasant – a lovely choice for breakfast.

Pan fried seabass and salmon

Pan fried seabass and salmon

I am not quite sure how they managed to cook the fish so perfectly in an aeroplane, but they did. The accompanying vinaigrette salad was a little acidic and I would have preferred some vegetables or ratatouille. The fish was very tasty, and again – huge portions.

As well as the standard meals, snacks and drinks were available throughout the flights. The service was impeccable, all of the cabin crew knew my name and they stopped to chat and make sure that we were okay. I have flown business class before on other airlines – Thai, Cathay Pacific, Singapore Airlines and also previously on Malaysia but many years ago. Malaysia Airlines business class is among the top ten in Asia and the catering as among the top ten in the world. I would definitely fly with Malaysia again, I would probably not pre-order the dishes, but the majority of the food was lovely, the facilities were all that you could need and the service was excellent.


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