Event - Leura Village Fair @ Leura

Warm vermicelli noodle salad with stir fried lemon grass beef $9.50

(Served with fresh salad and herbs, sweet and sour dressing, and topped with crushed peanuts and fried onions)

Grilled Vietnamese Satay Pork Skewers $7/3 skewers

(Served with plum sauce)

Porky Bites $14.50

(Pork spare ribs)

Choripan $8.50

(Beef chorizo on bread roll)

Beef Piroshki $7.00

(Beef, potato, onion & herbs)

Cooking Lab - Spicy BBQ Asian Chicken Wrap with Kale

Back to preparing my own meal....

Cooking Lab - Pearl Mushroom with BBQ Pork (珍珠茹快炒叉燒肉)

The combination of barbecue pork stir-fry with pearl mushrooms in oyster sauce and dry sherry tastes just delicious. 

These bouquets of young pearl mushroom are a delight. You will fall in love with these juicy and tender mushrooms. 


(c) GMV - Got My Vote!

Roasted BBQ pork can be purchased at any Asian BBQ pork shops. Omit this ingredient for a vegetarian dish.

Ingredients:

- 250g roasted bbq pork 
- 250g pearl mushroom 
- 3 tablespoon oyster sauce 
- 1 table spoon soy sauce 
- 1 teaspoon sugar 
- 1 teaspoon dry sherry 
- 1/2 teaspoon chicken powder 
- 30g green shallot 
- 50g snow pea sprouts 
- 3 tablespoon chicken stock 
- 30g ginger sliced 
- 1/2 small chili 
- Salt and pepper 

Instructions:

1. Mix oyster sauce, sugar, chicken powder and soy sauce in a small bowl.

2. Heat peanut oil in a hot wok. Add ginger slices and stir-fry for 10 seconds.

3. Add pearl mushrooms and stock.

4. Stir fry for 3 minutes and add the sauce mixture.

5. The mushroom will turn golden and starting to absorb the sauce.

6. Continue stirring until the stock liquid is reduced.

7. Add dry sherry 1 minute before removing from heat.

8. The mushroom should look moist and super tender. 

9.Slice BBQ pork into thin slices.

10. Plate the cooked mushroom on a bed of young snow pea sprouts.

The heat of the stir-fry will semi-cook the snow pea sprouts.

11. Top with BBQ pork slices.

12. Season with sesame seeds and cracked pepper.

This sherry-spiked stir-fry add a finess touch to this dish. 

Cooking Lab - Footy Final Gourmet Hot Dog

Today is the Footy's grandest day! 

The 2013 AFL grand final!

Hawthorn vs Fremantle.

The boy is excited and decided to embrace the grand final fever in the comfort of his castle by hosting a BBQ party with all his mates!!

We see kilos of steak, sausages and more meat. Cases of beers and chips & snacks. No salad or greens allowed the boys decided.

The girls want more something fancier than a plain cave-manlike carnivore feast.

Lunch: (while we still have the control of the kitchen) - Gourmet-Style hot dogs coming up!

(c) GMV - Got My Vote!' (^.^)

These gourmet hot dogs tasted fantastic than your normal mere-blanched Frankfurt with tomato & mustard sauces.

Who says Footy Final snack can't be fancy and elegant?

Ingredients:

- DON's Footy Franks (both skin-on & skinless)

- TIPTOP Hot Dog Rolls x 12 (2 packs)

- Onions x 6 sliced

- Rocket Salad

- Tomato

- Hommus Dip

- Sauerkraut 

- Parmesan Cheese

- German mustard 

- BBQ/Tomato sauces

Preparation:

1. Warm up the BBQ grills/pans with some oil.

2. Cook the onions until fragrant and golden.

3. Grill the Frankfurts. 

Variation 1:

I tried to fool the boys by passing-off this version as their 'normal' footy Frankfurt by burying all the green rocket underneath. :)

The charred onions are perfect match with grilled Frankfurt. With generous tomato sauce on top and a little sprinkle of Parmesan cheese -  I almost got away!! 

'These are quite nice, anymore?'

Variation 2:

Well, with that encouragement, I am more bold to add 'my' preferred toppings.

a) I toasted the bun in the oven slightly for a crunchy taste.

b) Halved the Hot Dog bun and generously spread with the Hommus dip.

c) Add ample (generous) rocket leave and topped with grilled onions.

d) Place the grilled Frankfurt into the bun.

e) Drizzle BBQ sauce on top and sprinkle Parmesan cheese to finish it off.

"Hmm... this looked very different...?"

"Hmmmm ~~ this is REALLY good!!"

Variation 3:

The boys' acceptance to greens are high at the moment - so, the perfect timing to add more salad.

a) Halved the hotdog buns.

b) Thinly spread the German Mustard at the base.

c) Add grilled onions, sauerkraut and fresh rocket salad. (This time I didn't bother to hide them at the bottom)

d) Insert tomato slices at the side.

e) Top it off with more German mustard.

f)  Add BBQ/ or Tomato sauce with sprinkle of Parmesan cheese.

"There are salad in this Hot Dog......*hesitant*...that is not right, right?" A newcomer just joined.

"You will like it so much you will be converted." The rest of the boys pronounced with conviction.

"Hey, it's good!!" The newcomer nodded excitedly. "How did you do it? It is not messy to eat and nothing falls out!"

"Perhaps you girls would like to put some fancy touch to the BBQ?" The boys suggested.

"Sorry Boys, I've got an invitation to fine dining tonight. Enjoy the game and your man-style BBQ!"

Or the vast Footy Snacks!

It is such a beautiful day to enjoy the game!

Last Gourmet Hot Dog! Served with a bottle of beer with side Sauerkraut and mustard.

Cooking Lab - Corn Cob Mexican Street Style

I don't have a griddle pan...but I still want to have the Mexican street style corn cob. 

So got to improvise with what I got.

The result is pretty amazing! Not only the corns are roasted to perfection, the sauce have sipped in throughly making each corn kernel deliciously tasty. 

(c) GMV - Got My Vote!' ^ - ^

Praise Deli Style - Chipotle Aioli 250ml $2.99

La Famiglia Garlic Butter Spread 150g

Mix together mayonnaise, chilli & garlic salt and garlic butter. 

Brush the mixture on corns.

Preheat oven to 220.

Place in oven, turning corn frequently to char all sides. 

Serve with lime quarters to squeeze over corn.