Erduoyan Fried Cake

Another representative food of Tianjin is “Erduoyan Fried Cake” which means in English, Earhole Fried Cake. The reason why they use earhole as the name is that when they first start doing this, they sold in a tiny little lane called earhole lane. It contains fillings of sweetened bean paste, which taste perfect.

With a history of over 80 years, children like to go there buy a fried cake after school, as a snack , this tried glutinous rice cakes are golden yellow in color, crisp, soft, sweet and tasty. And it accompany the whole childhood for those children grown up to adult.

 
                                                                                                XUEJIAO LI
                                                                                                LIXVD1303

Go Believes

Most representative food of Tianjin

One representative food is “Go Believes”, is actually a steamed stuffed bun, it fillings meat, vegetables. With nowadays improving, it could contain not only prawn but also more kinds of seafood. The name “Go Believes” comes from its originator’s infant name, “Gouzi”,and born in 1858. At that time, he cannot speak too much to the customers because of the crowded customers and what’s more, he work as owner, cashier and the waiter.  According to this, people make fun of him says, “Gouzi sell the buns, ignore all the costomers.” In English, “Gouzi” means dog, and “Go Believes” means even dog ignore that. Anyway, even it has the name “Go Believes”, people love the buns. Its most special part is that it has thin skinned, filling more, and eighteen drapes on its skin which totally hand-made. In China, it has been used as a topic in the comic dialogue, which shows it win the hearts of all.           

                                                                                                                             XUEJIAO LI
                                                                                                                             LIXVD1303

 

Jasmine

JASMINE

I'm here to tell you about places in Sydney that offer you ALL- HALAL food to enjoy!

When talking about ALL-HALAL food in Sydney, one's thoughts automatically drift to, yes, you're right, LEBANESE CUISINE!
In the heart of Auburn, you'll see ONE restaurant full of people.. and I mean, literally, FULL of people.. None other than, JASMINE!
If you're lucky to find yourself a table in the restaurant, you'll soon find that it was worth the wait. With extremely efficient and friendly staff, you'll get your food served on your table within 15 minutes of your order.. or less. Their salad and breads are complimentary and the servings are KING sized for surprisingly very reasonable prices! The hummus is really good and everything is really fresh. The kebabs are a must try! Oh, and their signature JASMINE TEA IS COMPLIMENTARY as well!
They've got pretty good looking  Lebanese staff members as well if you're looking for some eye candy. ;)

SALAAM!









Kashmala Umer
 SAKAD1403

CRUST Gourmet Pizza

CRUST GOURMET PIZZAS are HALAL and MOUTHWATERING!

Yes, you read it right! There are GOURMET pizzas in SYDNEY that are HALAL! For all those who appreciate thin crust, quality gourmet pizzas, that are Halal, Crust is there for you!

The pizzas are freshly made for you on order and according to your preferences, with a choice of mixing two different flavors of pizzas(half) into one!
Who knew pizzas could be so much fun to eat!
 You can order in till late. Most branches accept Home Delivery orders till 10 pm and deliver the pizza fresh on your door step within half an hour!
The quality remains fresh every time! We can have the spices and the sauces according to our choice. All their branches are really neat for dine-ins or take-away!
Their Cajun, Tandoori Chicken and Prawn Pizzas are a MUST TRY!




They've got special small pizzas for the kids and amazing sides
like garlic bread!



Add caption

ENJOY!


Kashmala Umer
 SAKAD1403



Last Train To Bombay



Makai ki roti in Sydney!
 

If you are looking for some quality traditional Indian HALAL cuisine, then board on to the Last Train To Bombay! In the heart of St. Leonards, this cozy restaurant

Sunday brunch!
 

 is a MUST TRY! Especially, if you are missing the taste of perfect Punjaabi Sunday brunch of Makai ki roti (corn bread) and saag (spinach) with lassi( yoghurt drink) in its most authentic taste and style then NO WORRIES! 

LAST TRAIN TO BOMBAY serves makai ki roti with saag every Sunday in its lunch menu!

MAJOR BALLAY BALLAY!


 In contrast, you can warm your soul with a refreshing masala chai! Everything is cooked fresh, maintaining its original traditional taste served in the most traditional way! Their CHICKEN TIKKAH MASALA and butter chicken is a MUST TRY! You will feel like home again!
The staff is extremely courteous and the place is really neat. To top it all, you can enjoy your favorite Bollywood songs while enjoying your food! What a lovely heart warming treat! You'll actually feel like you're in Punjaab again! Be it Pakistan or India, Panjaabi food is Panjaabi food and it's what makes us ONE!





                                                        Kashmala Umer
                                                                                             SAKAD1403

Vakalolo

Vakalolo

Vakalolo is a Fijian desert pudding that is made from taro (peeled and finely grated), coconut (finely grated), gingerroot (finely grated), brown sugar, clove (grounded), cinnamon (grounded), banana leaves or aluminum foil, coconut milk and salt. It is steam cooked and is very popular among the inhabitants of the south pacific. The taro pudding is soft and full of flavor the sauce is added to the pudding for sweetness, together they make a killer combo and will keep you coming back for seconds and thirds.

William Rova'bokola (ROWID1402)

Kokoda

Kokoda

Kokoda or raw fish as it is known in English is a traditional Fijian dish. The ingredients Kokoda include fresh fish fillets (snapper), salt and ground black pepper, spring onions, de seeded tomatoes, red onion,  thick coconut cream, lemon or lime juice and red or green chilli (this is optional). The fish fillets need to be sliced thinly as they cook faster in the lemon/lime juice. The taste of the Kokoda is simply divine when prepared and made properly, the fish, lemon, coconut cream and herbs create a unique taste and smell. 

William Rova'bokola (ROWID1402)

Lovo

Lovo

The Fijian lovo is something that is unique to the South Pacific. The process in which lovo is made is as exciting to watch as it is to eat, the lovo contains all different kinds of foods such as; fish, chicken, pork, palusame (taro leaves containing beef  or raw fish), dalo (taro), cassava (tapioca) and uvi (yam), these are tightly wrapped in banana leave or in most cases nowadays in Fiji aluminum foil.

 The tightly wrapped foods are then placed into the lovo pit and is then covered by a layer of banana leaves later a tapeline is put over the banana leafs and hot rocks are placed on top of the tapeline and is then covered by soil. Once the food has been placed into the lovo pit and covered it can take 2 to 4 hours to cook. The taste of the food is unlike anything you’ll ever had as it is a very unique to cook.

William Rova'bokola (ROWID1402)

18th street fried dough twists

18th street fried dough twists

The third traditional food of Tianjin is‘18th street fried dough twists’which is named from its origin place, 18th street. So people would like to call it 18th street fried dough twists. This food is a snack which could enjoy with tea when people are chatting. Each twists contains a mixed filling cookie which consist of sesame, semen juglandis, kernels of melon seeds, green plum, sweet-scented osmanthus, flavors, fragrances and other burdening. When it comes to a twist, it goes into the oil to deep fried in order to crisp, when finished, put on the crystal sugar and dried melon strips. With its development to nowadays, the producer find out more flavors suitable for all people. The snack is crispy enough for old people to bite, so we could proudly say that the dough twist is suitable for all ages of people.

                                                                                                                           XUEJIAO LI
                                                                                                                           LIXVD1303

Lomo saltado

Lomo saltado is a traditional and popular, it is like a stir fry and is cut into strips of beef steak and it also contains other ingredients such as onions, tomatoes and fried potato slices and it accompanies all of this with rice. It originally started from chifa which is a Peruvian interpretation of Chinese food.  The Lomo saltado dish is normally prepared by marinating sirloin strips in vinegar, soy sauce and spices, and stir frying these with red onions, parsley, tomatoes, and possibly other ingredients.

Myriam Tapia (TAMYD1401)

Ceviche

Ceviche is a popular seafood dish made in South America and is very popular in Peru. It is made from fresh raw fish cured in either lemon or lime and is spiced with aji and or chilli peppers. There are also different seasonings that are added such as chopped onions, salt. Side dishes such as sweet potato, lettuce, corn or avocado and more can be added into ceviche to complement its flavours. The way that you make it is that you get the raw fish and cut it into small pieces that is bite size pieces and is marinated in juice of lime or lemon and then seasonings are added.

There are different types of ceviche, the one above is called mixed ceviche that contains different components on the dish such as raw fish, corn, lettuce, casaba and different types of nuts. 

                                             Myriam Tapia (TAMYD1401)

Aji de Gallina

Aji de Gallina is a delicious main Peruvian dish, it is kind of spicy and bright yellow due to the aji Amarillo peppers. The Peruvian way to serve the dish is usually with rice underneath the aji de Gallina and it is accompanied by boiled yellow potatoes, black olives and also two halves of an egg. To make this dish it usually takes 60 minutes, 30 minutes goes into the preparation stuff and then the other 30 minutes goes into the cooking time.

  

Aji de Gallina when you eat it, it has a kind of thick texture due to the small chicken pieces in it and also it is very sour and spicy. 
                                                     Myriam Tapia (TAMYD1401)

Taiwanese oyster omelette

People seem to like Taiwanese Street Food a lot, street food is a big part of Taiwanese culture. This is one of the most famous street foods – Taiwanese oyster omelette. If you like oysters or seafood, this is a great choice for you, if you like omelettes too then you’ve hit the jackpot! This omelette isn’t exactly the same as one of the western style omelettes it doesn’t just rely on egg to make the ‘pancake’ – the flour and water mixture is about half of the material in the omelette itself. Add to this the vegetables and finish with the special ‘secret’ sauce. Originate in an alternative food for people who cannot eat three square meals under ancestors invented; it used to be a symbol of the poor live. An oyster omelets creative dish was invented in such a legend below the poverty society. 

                                      TSAI,CHENG-HSUN (TSCHD1301)

Special small eat "Coffin Bread"

This Tainan specialty is a mutated offspring of French toast and chowder. An extra thick piece of bread is hollowed out to resemble a flat bread bowl. It is toasted to harden it and then filled with seafood chowder. Legend says a Taiwanese chef who studied Western cooking invented this bread-soup-bowl-with-corners. One day an archaeologist tried the toast and told the chef, “It looks just like the coffin I am excavating now.” Thus, the chowder soup took on its morbid Chinese name, which means "coffin bread". In addition, you cant not find any of the restaurant have provide this dish, however you can try to cook at home. 

                                                                                                  TSAI ,CHENG-HSUN (TSCHD1301)

   

My top one Small eat!

             Small eats are the big thing in Taiwan where the philosophy is eat often and eat well. When you have chance to ask some Taiwanese friends about the best food on their island, the argument that ensued almost broke up life-long friendships. we just have too many good eats," was the typical reply. Food: it's serious, it's respected and it's all excellent in Taiwan.

Today I would like to introduce my number one Small eat “Lurou Fan”(Braised pork rice). The popularity of this humble dish cannot be overstated. "Lurou Fan" is synonymous with Taiwan. So a perfect bowl of Lurou fan has cooked by finely chopped, not quite minced pork belly and very slow-cook in secret soy sauce with five spices. There should be an ample amount of fattiness, in which lies the magic.

Finally the meat is spooned over hot rice. A little sweet and a little salt, the braised pork rice is comfort food perfected. After you read this, you might wonder where in Sydney can find this “Lurou Fan”. There is one very near market city call “Cho Dumpling King ". 

Location: Shop TG6, Prince Centre, 8Quay Street, Haymarket Sydney2000                         

                                                                                                   TSAI,CHENG-HSUN (TSCHD1301) 

        

Cantonese cuisine is well-known in China as Guangzhou is known as gourmet capital. As Guangzhou has a long history of food and drinks, as well as many gourmet festivals hold in Guangzhou, Guangzhou has earned the distinct name of "Eating in Guangzhou.Guangzhou people pay much attention to the color, taste and presentation of cuisines. There are a few similarities between Western cuisines and Cantonese cuisines; making Cantonese cuisine diverse with time goes on. It is said that Guangzhou people can eat absolutely anything that has four legs other than a table, no matter where is from. Therefore, people regard Cantonese food as one of the most adventurous food in China.Dim Sum is an important part of Guangzhou's culture. If you travel to Guangzhou, you can see many Guangzhou people stay for a long time talking and reading newspapers with Dim Sum. This is exactly an image of Guangzhou people’s life.

                                                                                              Jackie Xiao

                                                                                               XIJID1402

Thailand is a tropical country with a sea of green vegetables, seafood, fruit is extremely rich. Therefore, the  use of materials mainly Thai seafood, fruits, vegetables. Thai dinner with a bowl of rice is the staple food, accompanied by one or two curry dishes, a fish, a soup and a salad (lettuce category), the order did not pay attention to dine, with personal preferences. Thai food is characterized by hot and sour, appetizers, people eat on addiction. Fish, shrimp, crabs are various restaurants killer. Grilled crab, grilled shrimp, pork neck meat, curry crab, etc., tasted a few Thai restaurants, it seems everyone these few dishes were impressed. Dessert is usually seasonal fruits or flour, eggs, coconut milk, palm sugar made from a variety of desserts. Because of the unique advantages of deep, so Thai colourful , red, green and white, sharp eyes and good, whether it is bright, fresh fruits and fresh vegetables, especially fish or squid.
                                           

                                                                                                           Jackie Xiao

                                                                                                               XIJID1402

Hotpot, it is China's unique cuisine that originated in China, Chongqing municipality. Generally pot is a pot of the appliance to heat burn pot to boil water or broth to cook the food cooking rinse, but will also refer to this way of cooking pots and pans used. Its characteristic for eating while cooking, or pot itself has insulation effect, eating food still steaming soup one thing. Around the world have similar dishes, but especially prevalent in East Asia, where major. Typical hot pot ingredients including meat, seafood, vegetables, soy products category, mushroom, egg products, put boiling water or soup pot specially after eating boiled. Some will eat eaten with dipping sauces. However, there are many hot pot from other countries, such as Swiss chocolate fondue. It's almost edible method and cheese fondue, boiled in advance of chocolate sauce into the pot, and then a long-handled fork to fruit slices, dipped in a pot to eat a chocolate sauce.

     

                                                                                                             Jackie xiao

                                                                                                              XIJID1402