Tag: asian

Categories
Recipes

Foodie Friday: Beef and lemon myrtle pho

This week’s recipe is created by chef Tom Walton using the ‘queen of lemon herbs’, lemon myrtle, and brought to you by Australian Native Products. Lemon myrtle is fast becoming a must-have ingredient in the spice racks of chefs and home cooks around the country. It’s sweet, yet spicy, intense, but also refreshing and cooling on the palate, the perfect alternative for lemongrass in pho.

Beef and lemon myrtle pho

Feel free to replace the beef with cooked chicken, tofu, seafood or more veggies.

The lemon myrtle adds a delicious fragrance to the pho that works perfectly, replacing where you would usually add lemongrass.

Broth

  • 1 L beef broth
  • 2 tbsp 6mm cut dried lemon myrtle
  • 2 cm piece ginger (thinly sliced)
  • 2 tbsp soy or fish sauce
  • 1-2 tbsp palm sugar (optional)
  • Sea salt (to taste)

Beef and noodles

  • 150 g beef sirloin (frozen for at least 2 hours)
  • 100 g dried rice noodles
  • ½ bunch broccolini (trimmed)

Toppings

  • 2 tsp 1.6mm cut dried lemon myrtle
  • 2 tbsp flake sea salt
  • 1 cup bean sprouts
  • 1 large red chili (finely sliced)
  • 1/3 cup sliced shallots
  • 1 cup each picked coriander & mint
  • 1 lemon
  1. Place the broth into a pot and add the lemon myrtle, ginger, soy, palm sugar and bring to just under a simmer for 10-15 minutes, to infuse the lemon myrtle and ginger then strain into another pot and keep hot, covered over a low heat so it doesn’t reduce.
  2. Thinly slice the sirloin while partially frozen then lay out on a plate. Freezing makes it easier to thinly slice.
  3. Bring a medium saucepan of water to the boil, season with a pinch of salt and add the broccolini for 20 seconds then remove with tongs into ice water to refresh, drain and set aside.
  4. Cook the rice noodles according to packet instructions in the same boiling water then refresh in cold water and drain well. Set aside.
  5. Keep a pot of water boiling to reheat the noodles.
  6. Gently mix together the lemon myrtle and salt and keep in a small airtight container. You will need just a little for this recipe.
  7. Reheat the noodles in the boiling water, drain and add to the bottom of two bowls then add the beans sprouts, sliced raw sliced beef and broccolini.
  8. Spoon the very hot broth and the veggies over the beef and top with the sliced chili, shallots and coriander. Serve with lemon myrtle salt sprinkled over, extra herbs, chili and lemon.
Dinner, Lunch, Main Course, Soup
Vietnamese
beef, lemon, pho

Request a free sample of lemon myrtle

Foodie Friday: Vietnamese lamb pho

Our love affair with Vietnamese pho continues and this recipe features a distinctly Australian spin on the dish courtesy of Australian Lamb. Rather paradoxically, research has also found that eating…

Foodie Friday: Pork Banh Mi

This recipe from Williams-Sonoma is a quick and easy, at-home take on the classic Vietnamese sandwich, Banh Mi. Juicy, slightly caramelised pork is combined with spicy mayo and pickled vegetables…
Categories
Appliances Kitchens

Create perfect wok dishes at home with ASKO’s Fusion Volcano

We’re a nation that loves Asian food! Growing up in Sydney’s lower north shore, I — no exaggeration — had a good 20 Japanese and Thai restaurants within a five-minute walking distance. However, while we may be overrun with dining options, eating out every night isn’t really a viable option. So the next best thing? Create perfect Asian-inspired dishes at home.

-q5_AzeyfUDKp_Rmvk1wsY2iRlp21YNpxRw8WeqTCW8,NBfYZft6iFV_fWk6Jtl16fSzsU1myTWv63feFYQPj6U,cfO3n5j7I3qVSAeyekjBj4vWDWcnA7fFJg1_1_95oRM,wFMQhLMjjAfQA3Jfz7DqS4KLIL-xf_LVJ1WyFYfIc0g

Introducing the Fusion Volcano by ASKO, a wok burner with a difference. The Volcano generates a vast amount of heat and effectively directs it to the base of the wok (rather than around the sides) for improved heat — just like the traditional Asian method. It also maintains a high temperature even when you add more ingredients. This is a wok burner for the home cook who wants truly professional results.

nB5LdJySVxHNJkJI0fXETND9IQjYrpewZPLPvhAYLZ0,4IO44IO51jGyoo8TlqZzdedDtslXZRF3xdIHJyRHetQ,kGKNO-EK6JXD-I9uSAqw9HseHLFPFQ4n7Rb2OrbIuzE,W9QNEDiEz0nz2TBCq9ihfsxhaRmSL-0hR-mKs049iPQ

Other features of the Volcano include its additional outer flame for larger pots, that brings water to the boil much faster, and a simmer setting for lower heat cooking, meaning a small pot containing sauce can be kept just below boiling point.

The Fusion Volcano wok burner includes stable support for the wok pan and is available as a stand-alone or within a combination of ASKO gas and induction cooktops. The Duo Fusion cooktop includes the Volcano burner and induction cooking in one unit.

For more information, visit ASKO or call 1300 002 756 for stockists.

Categories
Homewares

Watertiger opens its doors to the public in Waterloo

Trader and stylist Kathrin Bruce has been supplying unique pieces and collections of homewares from Asia to the top interior designers and retail stores in Australia for the past 10 years. She has now opened her doors to the public with the opening of Watertiger in Waterloo. “All our pieces make a statement of beauty and individuality, provoking anticipation and inquiry as to their source, history and story. It is an experience not to be missed,” she promises!

IMG_5479

Watertiger honours the artisans who are still found throughout Asia, who still labour with their hands and work in traditional methods that are unique to their culture and have been passed down through generations.

IMG_5618

Kathrin lived and worked in China, Hong Kong, Indonesia, Malaysia and Sri Lanka sourcing products for western companies around the world for over 20 years. Now her passion lies in sourcing pieces for you to enjoy in your home — pieces of beauty that hold an energy; a story of simplicity told by the artisan.

IMG_5934

Watertiger showroom, 62/370 George Street, Waterloo, NSW 2017

Open Tuesday – Friday 10am-to-3pm, Open Saturday 10am-to-2pm.

Categories
Designers Travel

A restaurant designed to be Instagrammed!

I’m a big fan of Din Tai Fung, they are actually one of the few places that do real vegetarian dumpling soup (all you vegetarians out there will be nodding your heads in agreement. Seriously, why does Asian food always have to have a secret meat in it!?). But I digress; this post is not about Din Tai Fung’s food but rather about the interior of their latest Sydney restaurant.

dintaifung-6714

Designed by the award-winning Design Clarity, the latest Central Park location draws inspiration from the restaurant’s origins of Taipei. Drawing on the simple street markets that are famous throughout Asia, the space features a theatrical display kitchen in the form of vendors’ carts, which showcases the scientific precision and culinary skills that create the edible artwork of each dumpling.

The dining space has a back lane feel, reminiscent of the tourist experience you get when you discover an unexpected food haven beyond the main strip of a foreign city. The restaurant is further brought to life through the hanging planters at the entrance (a nod to Patrick Blanc’s vertical gardens at One Central Park) graffiti-esque twisted Chinese proverbs that wrap exposed brick columns and the sporadic placement of reclaimed objects.

dintaifung-6703

Chippendale’s Central Park is in the centre of Sydney’s student district, having five universities within walking distance. As a result, the design works to target a younger demographic, something that was a pivotal design choice early on. “Through interior design we are able to make Din Tai Fung’s world class food accessible and tempting to a new, younger demographic,” says Kristina Hetherington, managing director of Design Clarity.“Keeping in mind the younger generation is led by social media, the space has been designed to be highly Instagram-able with supergraphic branding and an authentic hawker street bike cart which local and international Din Tai Fung fans alike can share via their social channels.”

dintaifung-6628

Din Tai Fung has attracted high praise since it was listed as one of the New York Times’ top 10 restaurants in the world in 1993. Since then, the accolades have kept coming with Michelin star status awarded and most recently being voted Good Food’s number one dumpling destination in Sydney.

Categories
Kitchens

The latest kitchen makeover trends

Australians are still all about the neutrals when it comes to their kitchens, but they’re mixing it up with more eclectic finishes, matt doors, deeper benchtops and deorative murals.

Copyright Eliot Cohen - Zeitgeist Photographyemail: eliot@zeitgeist.com.au

In 2012, kitchen makeover specialists Granite Transformations completed more than 8,000 kitchens in greys, beiges and whites and in response to demand, they’ve released 5 new colours exclusive to the Australian market and in time for the warmer months ahead. Ikea, on the other hand, whose catalogue launch I attended last month, has introduced a red kitchen, especially with its Australian Asian customers in mind.

Continue reading “The latest kitchen makeover trends”