One of the great things about living in Australia is that we are blessed with a wide variety of cuisine from all over the world. There are quite a substantial amount of people from Hong Kong living in Melbourne and the Hong Kong style cafe is not hard to find.
Went to this popular place called New Age Cafe and it was packed with people before lunch time.
After trying most of the Malaysian restaurants around Melbourne, there is only one restaurant which serves the best Chicken Rice. Hainan Chicken restaurant is located in the popular suburb of Glen Waverley in Melbourne. This is the place to be especially when you are after Asian food as you will be spoilt for choices.
I'm glad that this restaurant survives the hard lockdown in 2020. There are a few shops in the area which are not so fortunate and are forced to close down for good.
尝试过那么多间马来西亚餐馆后，我觉得只有这间的海南鸡饭是全墨尔本最正宗最好吃的！这地区是许多亚洲人都很喜欢来的地方，原因很简单，因为这里有太多亚洲餐馆让您不知选哪一个才好。墨尔本的亚洲人实在太好命啦！！！
 |
| Located on the Ground Floor of a multi-storey building. |
 |
| Fabulous ginger garlic and chilli sauce ~ a must have for chicken rice! |
 |
| Beautifully chopped Roast Chicken Maryland. The rice is irresistibly additive! |
Chinese New Year is finally here! Gong Xi Gong Xi!
Traditionally, every household will stock up variety of snacks at home in anticipation of relatives and friends who would visit during Chinese New Year.
One of the best one is the seaweed cracker. It is basically deep fried seaweed wrapped in spring roll skin.
Use egg as sticking agent and applied it onto the spring roll skin. Place the seaweed on top, apply another layer of egg with brush. Sprinkle some sesame seed and seal it with another layer of spring roll skin. Use scissor to cut to your favourite sizes. Tossed them into a hot boiling oil to deep fry.
Let's see how it is done in action.
Whenever the weather turns cold in Melbourne, I always crave for a piping hot mutton soup (commonly known as Sup Kambing in Malaysia) to keep me warm.
First, get ready all the major ingredients and spices.
Next, grind the spices old school way!
Ready to serve!
Stock:
3 lbs bone-in leg of lamb or mutton
4 carrots peeled and cut into large chunks
1 large stalk of leeks cut into rings and wash thoroughly by
soaking in water
2 oz of Chinese parsley - both stalks and leaves chopped
4 stalks of lemon grass trim off the woody ends and bruise
to release flavor
1 large onion peeled and dice
Ground ingredients
(place all ingredients in a food processor and process into a paste):
2 large onions peeled and cut into large chunks
4 cloves garlic peeled
4 shallots peeled
3 candlenut / kemiri
1 Tbsp of coriander seeds
1 tsp of fennel seeds
Spices:
1 piece of star anise
1 large cinnamon
5 pieces of cloves
10 pieces of cardamom
3 Tbsp of cumin powder
1 tsp of turmeric powder
Seasonings:
Salt to taste
1 Tbsp of sugar
Garnishes:
Chinese parsley leaves finely chopped
2-3 stalks of spring onion finely chopped
Fried shallots crisp / bawang goreng
