Wednesday, September 16, 2009


I am sure that I have blogged about my pancake shennanigans before...

My tried and true recipie for pancakes has been "the jaime oliver one, ripped out of the spam email a few years ago that purported to be the proofs for his new book".

Essentially, it was: separate the egg, beat the egg white till fluffy, fold it back into the mix.

I have tried, several times to get the non-egg separation version working (ala Stephanie Alexander), but it never worked for me. I suspect it may be because, not being an egg person, the eggs I have on hand probably were never very fresh, and the result was rock hard and inedible.

Recently, I tried the Joy of Cooking Version. This book, to Americans, is like The Cook's Companion is for Australia. This book is bizarre: it tells you how to prepare wild game such as opossum, raccoon, beaver and muskrat, to name a few.

Onwards! No need to separate the egg, and the ingredient here was: double acting baking powder. I have no idea what that is, but I put in the same quantity of bicarbinate of soda, left it overnight to prove, and cooked it up the next morning.

Here is the result:

There are a lot more bubbles appearing in the mixture than I am used to, but the result indeed was delicious!

Tuesday, September 08, 2009

Bun bo Hue - Hot & Spicy soup

At 2pm on Monday afternoon, 5 of the 7 customers in the naughty chef ordered "no.7, hot and spicy soup".

Having read the "three of the best" review in good living, I've been ordering this quite a bit recently. I've tried it at Pho Ben in Parramatta, and the new Orange coloured Vietnamese next door to Pasteur in Haymarket. Here, the broth is fish-based, but not overpowering. It's quite tasty. The best salad selection came from the Orange-coloured place, whose name escapes me.

Post-post note: The Orange coloured place next door to Pasteur is called Gia Hoi. I have also just tried the Bun bo Hue at Xic Lo around the corner. I have to say I was a bit disappointed at Xic Loc, because it didn't come with the plate of brightly coloured salad and cabbage, and there was barely any hint of the fish based stock.