Archive for January, 2013

Birthday dinner at Modo Mio

On Australia Day, instead of heading out and checking out the skyworks, I was having my early birthday dinner at the Italian restaurant, Modo Mio.

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I have to admit, Modo Mio wasn’t my first choice, I was hoping to go for a degustation at Restaurant Amuse but it was so heavily booked that the next available date was in March! Still, I was pretty happy that we were going to Modo Mio, also on my must-try list.

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The setting in Modo Mio was lovely and  inviting. The seats, lighting, interior design etc. was warm and cozy.

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One of the better garlic breads I’ve had with lots of fresh garlic and rosemary.

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Our starter to share, roasted veal in tuna and caper sauce, crispy celery salad and quail egg. I usually hate celery but this celery salad was very refreshing and light and went wonderfully well with the tender veal slices and morish tuna and caper sauce. That sauce was especially yummy and we lapped it all up. We were very pleased with the first course.

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My main was  tagliatelle with smoked duck breast, broadbean, asparagus and cream. This was probably my least favourite dish of the night. The duck breast was tender and flavourful, broad beans and asparagus were all well cooked, but the sauce was just too creamy and rich for my liking. The tagliatelle was also a bit too al dente for my liking.

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R’s main of black ink fettuccine, scallops, squid, snow peas, white wine, garlic and chilli was a first for us in terms of trying black ink pasta. And due to this dish, we will probably be ordering lots more of black ink pastas in the future. The black ink infused fettucine had just the right bite in terms of texture and had subtle seafood flavours throughout. The sauce was yums and the seafood (especially crab meat) combination in the pasta was just delicious.

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What else but tiramisu for dessert? Our family is partial towards tiramisu from Ciao Italia and this was quite different from Ciao’s version. But, it was very nice too, especially the shortbread fingers which were so light with a slight chewy texture.

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All the restaurants in Crown are having a birthday deal where all diners who celebrate their birthdays at their restaurants receive a complimentary birthday cake (very rich chocolate mud cake) and glasses of bubbly :). I was a bit shy and tried to stop the waitress from singing the birthday song but she put on a sad face and the diners at the next table started singing along too (= ^ ^ =).

I enjoyed my pre birthday dinner at Modo Mio, it was a fun night, thanks R 🙂

So in a few hours, it will be my birthday. In a few days I will be flying home to Kuching where I will see my family, and get to play with little Kaka who shares my birthday, she is turning one whereas I’m turning into a fossil.  Happy birthday Kaka. Diana yee yee loves you very much and can’t wait to go swimming with you.

I’m feeling happy, lucky and contented with life. That’s as good as it gets right?

Modo Mido
Great Eastern Hwy
Burswood
(08) 9362 7551

Tristan’s Full Moon Celebration

Something different for a change, my first try at cooking cannelloni!
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I tried a very basic spinach and ricotta cannelloni recipe, it wasn’t too difficult but the squeezing of the filling into the cannelloni tubes was a little troublesome.

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I actually quite enjoyed this even though I think I was bit heavy on the tomato passata, next time I will be more light handed and perhaps try a more complex recipe with more procedures.

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When you see red hard boiled eggs, it means a baby has reached full moon (30 days). Tristan is officially a month old and Jo was finally free from confinement.

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We celebrated baby’s full moon the best way we know how, by eating and cooking lots! This is nasi kunyit, turmeric glutinous rice which is apparently a full moon dish, to be had with curry chicken and beef rendang.

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Traditional full moon goodies, ang koo kuih (ree tortoise cakes), glutinous rice cakes filled with sweet mung bean filling. I never used to like these much when they were plentiful in Kuching, but now that we seldom get to eat them, it’s become a novelty and I know the guests enjoyed them.

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Long lines of siu yuk which unfortunately were rather cold by the time the guests arrived.

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Baby’s full moon cake which was a black forest cake.

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Thank you to all the aunties and uncles who showered baby with lots of presents and cuddles. He was very happy that day being the center of attention.

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Baby Tristan is growing cuter by the day! This is his ‘what are you looking at?’ expression 🙂 Happy Full Moon baby Tristan, may you grow up to be a healthy and happy little boy!

My 2013 kitchen resolutions

I haven’t been trying any new recipes or experimenting in the kitchen lately 😦 So in an effort to motivate myself in the kitchen, I’ve perused my beloved cookbook collection and come up with the following must-cook 30  recipes for 2013. Let’s see how I fare at the end of the year (^__^).

Mastering the Art of Baking (Anneka Manning)
1. Chocolate caramel slice
2. Double ginger cake with lime frosting
3. Raspberry and lemon soufflés
4. Apricot clafoutis
5. Quiche Lorraine

The Margaret Fulton Cookbook
6. French onion soup
7. Eggplant parmigiana
8. Racks of lamb with cumin crust
9. Roasted stuffed belly of pork
10. Profiterole with chocolate sauce

Harumi’s Japanese Cooking (Harumi Kurihara)
11. Tofu with basil and gorgonzola dressing
12. Steamed chicken salad with sesame sauce
13. Mackerel Tatsuta Age Style
14. Petal style crepes
15. Steamed cream cheese muffins

Lotus Asian Flavours (Teage Ezard)
16. Thai fish cakes with red nam jim
17. Fried snapper with dry red curry of peanuts and lychees
18. Red cooked pork hocks with red dates and shitake mushrooms
19. Coconut grilled chicken with green mango salad and chilli jam
20. Spiced chicken clay pot with steamed spring onion buns

Cook with Jamie (Jamie Oliver)
21. Warm grilled peach and frisee salad with goat’s cheese dressing
22. Perfectly cooked crispy duck with spice plum chutney
23. Mad Moroccan lamb
24. Honeycomb cannelloni
25. Gnocchi with mushrooms and sage

Miscellanous
26. Deep fried whole fish with sweet and sour sauce (Simple Chinese Cooking -Kylie Kwong)
27. Roast beef with Yorkshire pudding(The Little Christmas Cookbook)
28. Chicken enchiladas (500 Mexican Dishes, Judith Fertig)
29. Pork belly with red rice (Quadruple Blessings – Choong Su Yin)
30. Chicken Tikka Masala (Jamie’s Ministry of Food)

Summer daze

Wow. It’s actually cool enough to fall asleep without feeling sticky and gross tonight. In fact, there’s this delightful breeze dancing across the room and I can actually hear the sound of  trees waving in the wind. Wind! Not the blast of hot air that you get once you step out of the air conditioned office that makes you feel as if you’re standing behind a revving car exhaust pipe. It’s been a terribly hot summer (lucky you’re not here Jaso).

But surprisingly, we seem to be adapting pretty well, days in the 30s are now considered ‘cool’ once you’ve survived heatwaves of 40s. I will always associate Christmas 2012 and the arrival of 2013 with hiding in the house, copious amounts of icy Coke and endless episodes of TVB dramas.

2013 already seems pretty packed with holidays planned for February, June and possibly September? My parents are finally visiting Perth in March too, so that will be fun. I still feel pretty restless though and unsettled as if I’m still not quite sure what I’m supposed to do next.

I wonder when do people ever feel ‘yep that’s it, this is where I want to be’ or think ‘this is what happy ever after feels like’ Does that ever happen? Is it when you exchange rings and vows of eternal love? Or when they place your baby in your arms? Let me know folks.

 

 

 

Oink oink

HC loves duck, whenever he feels like eating duck he will say ‘quack quack’. But lately we’ve been eating lots of ‘oink oink’.
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This was my first time cooking Ju Kiok Geung Chou (braised pork trotters with sweetened vinegar and ginger) which is a traditional Cantonese confinement recipe. I was surprised at the large amount of ginger and vinegar required for this dish and was already very light handed despite using half a bottle of sweetened vinegar. Funnily enough, it was HC that liked this dish the most, it tasted even better double braised the next day with the ginger becoming sticky and sweet like candy.

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A friend gave us a slab of pork belly which was pre marinated with olive oil and rosemary. It’s going to take a while for us to finish this over the week.

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Simple olive oil spaghetti with loads of garlic and parsley.

Baby Tristan’s first full moon celebration is coming up soon, lots of cooking coming up 🙂


January 2013
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