Pepper Lunch – Willetton

Pepper Lunch - Willetton

Pepper Lunch – Willetton is another branch from Pepper Lunch franchise in Western Australia. It’s quite new compare to other branch. This restaurant is my family favorite one. My family is a hot food lover that’s why they are crazy about this place. And the cooking experiences here is worth to try. It’s similar with Korean bbq but in mini version. So the food come in a hot plate. Raw meat like chicken, beef slices/beef steak and salmon come in a hot plate then you cook them very fast. Eat very careful as the they becoming very hot at the first.

Find their menu on Zomato if you want to see before you go for a visit. They had a lot of hot plate menu variation.

Address:

Southlands Boulevarde, Shop GD 18-19, 45 Burrendah Boulevard, Willetton, Canning, Perth, WA

 

Opening hours:

9 am – 5.30 pm

Nasi Lemak Korner – Como

Nasi Lemak Corner - Como

This time we visit Nasi Lemak Korner – Como. It has Malaysian taste. I came here with my husband and my two boys, they are really fans of Asian food. The place is nice and quite cozy. We order nasi goreng and nasi lemak. Those foods that we ordered are really nice. And for the drinks we ordered raspberry mocktail and three layer tea. Love them both. They sometimes have special menu and also special dessert. Lately i’d like to try their durian strudel, but you have to call them first to make sure they have it on the day.

Nasi Goreng Ayam @Nasi Lemak Corner

Address : 18 Preston Street, Como, South Perth, Perth, WA

Find more information here

Nasi Lemak Sambal Ayam @Nasi Lemak Corner

The menu are quite variatif. See the menu on Zomato before you go there. Or you can also see their food menu here.

Raspberry Mocktail

Raspberry Mocktail

 

Three Layer Tea

Three Layer Tea

 

 

 

Bakso ala Perthfoodsnap (Homemade Meatball)

Bakso ala Perthfoodsnap

Siapa sih yang ngga suka Bakso? Dari anak-anak sampai orang tua pasti suka dengan makanan yang satu ini. Apalagi di Indonesia, di setiap sudut pasti dapat kamu temukan penjual bakso, baik itu di gerai-gerai besar aka restaurant ataupun yang berjualan keliling kampong dengan menggunakan gerobak. Nah kali ini aku mau membuat bakso ala Perthfoodsnap karena kenangan masa kecilkutidak jauh-jauh dari tukang bakso keliling yang dijajakan dengan gerobak. Waktu kecil sih aku ngga suka pake sayuran hijau-hijaunya, jadi kalo pesen pasti minta skip sayuran hijaunya. Tapi sekarang justru minta sayuran hijaunya yang banyak. Nah sebenernya ngga kebayang kalo saya bakalan bisa bikin makanan ini sendiri. Tapi semenjak jauh di rantau dan bakso adalah notabene makanan kesukaanku, ya sudahlah penasaran juga untuk bisa menaklukannya. Apalagi semenjak ada di jual tepung bakso di tempat kami tinggal, bikin bakso semakin mudah. Yuk, mari kita cobain resep sederhana yang satu ini. Di jamin ketagihan deh.

O iya, menurut suami aku nih ya, resep yang ini enak, teksturnya udah mirip sama bakso yang di jual di sini. Tapi teteup ya, next mau coba bereksperimen dengan resep-resep yang lain., lol.

Selamat mencoba!

Bakso ala Perthfoodsnap

Bahan:

1 kg daging cincang

5 putih telur

1 pak tepung probakso

 

Cara membuat:

  1. Panaskan air dalam panci besar. Biarkan sampai mendidih.
  2. Campur putih telur dan daging cincang ke dalam mangkuk mixer, kemudian aduk sampai rata dengan menggunakan mixer kecepatan sedang. 
  3. Setelah rata kurangi kecepatan mixer dan masukan tepung sedikit demi sedikit. 
  4. Setelah semua adonan rata, naikan kecepatan mixer. Aduk kurang lebih 2-3 menit dg menggunakan kecepatan tinggi.
  5. Bulat2kan bakso dengan menggunakan tangan dan satu buah sendok. Langsung cemplungkan dalam air mendidih.
  6. Setelah bulatan bakso mengapung, angkat dan masukan ke dalam air dingin/air es. 
  7. Bakso siap disajikan. 

 

Kuah Bakso:

  1. Rebus tulangan daging atau tulangan ayam (sesuai selera) dalam panci besar
  2. Bumbui dengan bawang putih, garam, merica dan chicken powder(optional)
  3. Masukkan bakso
  4. Siap disajikan

 

 

 

Sate Padang (Sumatera Barat)

 

 

Sate Padang is a speciality satay from Padang, West Sumatra, Indonesia, made from beef tonge cut into small dices with spicy sauce on top of it. Its main characteristic is the thick yellow sauce made from rice flour mixed with beef stock, turmeric, ginger, garlic, coriander, galangal, cumin, curry powder and salt.

There are two types of sate Padang, which are Sate Padang Panjang and Sate Padang Pariaman. They are differentiated by the colour of their sauce. Sate Padang Panjang usually has yellow-coloured sauce while Sate Pariaman has red-coloured sauce. Bearing the sauces are different, the taste of both sate are different.

In the process of making sate padang, fresh beef are boiled twice in a big drum filled with water to make the meat soft and juicy. Then, the meat is sliced into parts and spices are sprinkled on the meat. The broth is then used to make the sauce, mixed with 19 kinds of spices which have been smoothed and stirred with various kinds of chili. All seasoning are then put together and cooked for 15 minutes. The sate will be grilled just before serving, using coconut shell charcoal.

But I do some improvisation be adapted with what cooking tools that I have at home. I used pressure cooker to boiled beef tongue to speed up the process. Then I grilled the satay using oven/bbq.

 

 

Sate Padang

Ingredients:

  • 500gr beef tongue, boiled, cut into 1.5×1.5 cm in size
  • 1.500 ml water
  • 2 turmeric leaves
  • 1 lemongrass
  • 1 tbs tamarind
  • 2 1/2 tsp salt
  • 1 tbs sugar
  • 30 gr rice fluor and 50 ml water, mixed together to make paste
  • satay sticks

 

Grounded Ingredients:

  • 1 red onion
  • 3 red chilli
  • 1 tsp coriander seed
  • 1 tsp pepper
  • 1/4 tsp cumin seed
  • 1 tsp turmeric powder
  • 1 tsp curry powder
  • 1 cm galangal
  • 2 cm ginger

Additional:
5 rice cubes
2 1/2 tbs fried shallots

Methods:

  1. Boiled beef tongue using pressure cooker for about 30minutes. Diced cut into 1.5 x 1.5 cm in size. Set aside.
  2. Took 500ml beef broth, add beef tongue and all ingredients. Cook using medium heat for about 15 minutes until the ingredients infiltrate into the meat.
  3. Pin the meat into satay sticks. Then grilled it.
  4. Boil again the beef broth to make sauce. Add rice flour paste and stir it until it popped and boiled.
  5. Arrange rice cube and satay in a plate. Pour the sauce on the top and spread fried shallot.
  6. Ready to serve.

 

Rolade Daging (Beef Rolade)

 

 

Ingredients:

 

For Filling:
300 gr beef minced
3 cloves garlic
4 wholemeal bread
50 ml milk
3 eggs
1 1/4 tsp salt
1/4 tsp pepper
1/2 tsp nutmeg powder

For Omelette (skin):
2 eggs
1/4 tsp salt
2 tbs water

Sauce:
1 onion
2 cloves garlic
2 tbs plain flour
3/4 tsp salt
1/4 tsp pepper
1 tbs sugar
1 tbs sweet soy sauce
1 tbs Worcestershire sauce
400 ml beef stock
2 tbs margarine

Additional:
200 gr carrot
150 gr string bean

Methods:

  1. For omelette : Mix egg, salt and water. Preheat small pan and make thin omelette for the skin. Set aside.
  2. For filling : Mix all filling ingredients. Mixed well.
  3. For rolade : Get one omelette. Put on the table,spread the filling, roll it. Then wrap with plastic wrap, secure both end.
  4. Preheat steamer.
  5. Steam those rolade in the steamer for about 20-30 minutes.
  6. For sauce : Preheat margarine in a medium pan. Add onion and garlic. Then add plain flour, stir quickly. Pour beef stock, salt, pepper, sugar, sweet soy sauce and worcestershire sauce. Stir it  until the batter becoming thick. Set aside.
  7. Cut rollade into small pieces and shallow fried until a bit dried (or until suit your tastes) then serve with sauce and vegetables (additional ingredients).

 

 

 

Soto Betawi ala Sajian Sedap

 

 

soto

 

SOTO BETAWI

Source : Sajian Sedap

Ingredients:

– 300g beef lung
– 300g beef meat
– 300g beef tripe
– 500ml fresh milk
– 500ml coconut milk
– 2 tbs ghee
– 4 bay leaves
– 1 cinnamon stick
– 1 tsp nutmeg powder
Grounded ingredients:
– 1 shallot
– 5 cloves garlic
– 3 candlenuts
– 1 tsp pepper
– 2 slices galangal
– 1 cm ginger
– 1 tsp coriander seed
– 1 tsp cumin
Additional:
– Melinjo Crackers
– Carrot and cucumber pickles  (1 carrot & 1 cucumber, cut dice, mix with 2 tbs sugar, 1/2 tbs salt and 2 tbs vinegar, let it for about 1 hr or more) .
– Fried shallot
– Warm rice
– Sambal
–  Tomato slices
– Spring Onion, thinly slices
– Celery leaves, thinly slices
Methods:
  1. Boil meat, tribe and lung until tender. Let it cool. Cut dice shape.
  2. Preheat oil in a pan. Stir fry grounded ingredients, bay leaves, nutmeg powder and cinnamon stick. Set aside.
  3. Boil water, add meat, tribe, lung and all the ingredients. Cook for about 30 minutes until the meat absorb the ingredients.
  4. Add milk and coconut water. Let it boiled.
  5. Add salt, pepper and sugar.
  6. Ready to serve.
Note:
How to serve : Put the soto in a bowl, add fresh tomato, spring onion, celery leaves, fried shallot and pickles(*optional). Eat with warm rice would be nicer.  You can skipped some of additional ingredients and it;s still delicious.

 

Soto Paru (Beef Lung in Coconut Milk)

 

 

Soto Paru / Beef Lung in Coconut Milk

Ingredients:

  • 300 gr paru, diced
  • 2 lemongrass
  • 1 spring onion
  • 250ml coconut milk
  • 1.000 ml beef stock
  • 3 lime kaffir leaves
  • 2 bay leaves
  • 3 slices galangal
  • 3 tbs sugar
  • 1½ tbs salt

 

Grounded Ingredients :

  • 1/2 red onion
  • 5 cloves garlic
  • 1 tsp pepper
  • 1 cm ginger

 

 

Methods:

  1. Cook beef lung in a high pressure cooker until tender.
  2. Stir fry grounded ingredient, kaffir lime leaves, bay leaves, lemongrass, and galangal.
  3. Add beef stock and beef lung. Cook for about 15 minutes or until boiled.
  4. Add coconut milk and let it boiled.
  5. Add salt and sugar to taste.
  6. Add spring onion and ready to serve.

 

Victoria Park Hawker’s Market

Victoria Park Hawker’s Market on Friday night, now becoming one of our regular activities for the week. It’s really nice because we could find lots of food from around the world in one place, the other thing that make it perfect is because we can bring our lil puppy ‘Lola’ comes along together to join the crowd. It was a great venue to catch up with friends and family, the music is groovy too. You can bring picnic rug or chair because sometimes it’s hard to find empty table.

 

IMG_7142

 

Those are some menu that you can have there. From up-left and move clockwise : Pad Thai(Thailand) $6 – Roo Steak Sandwich(Australia) $15 – Spaghetti bolognaise(Italia) $15 – Jamaican bbq jerk chicken(Jamaica) $15. Last night i try Bombolini (Italian Doughnut) $5, a Arancini (Italia) $6 and Portuguese egg tart $4.5 as our dessert. My son bought Lamb Curry Rice (India) $12.5 and my hubby choose Bento Box (Japan) $15 for their dinner.

We haven’t try some of the food there, but we plan to try them next week 🙂

 

 

Semur Daging (Beef cooked in sweet soy sauce)

https://www.flickr.com/photos/lunaexploration/22117024080/sizes/l/

Semur is derived from the Dutch word ‘smoor‘, which means smothered, it’s a type of meat stew that is braised in thick brown gravy commonly found in Indonesian cuisine. The main ingredient used in semur gravy is kecap manis (sweet soy sauce), shallots, onions, garlic, ginger, candlenut, nutmeg and cloves, in some area sometimes pepper,coriander, cumin and cinnamon might be added. Soy sauce is the most important ingredient in the Semur-making process because it serves to strengthen the flavor, but it should still feel blended harmoniously with other ingredients. In addition to the main ingredient, semur might also consists of wide range of variation in the presentation, such as the addition of meat (mainly beef), beef tongue, potato, tofu, tomato, tempeh, eggs, chicken, fish and often sprinkled with bawang goreng (fried shallot) or other variations according to the tastes of the communities in each regions. (Wikipedia)

 

People usually eat it with steam rice. But in Jakarta/batavia, people eat it with steam coconut rice called nasi uduk. One of my favourite since i was young. Again, can;t believe that i could cook it by myself. A bit of great achievement for me, lol. Even live far away from my origin but still cook Indonesian food almost every day. Lucky us, easily find the ingredients here. Let’s find out and try the recipe.

 

Semur Daging

Ingredients:

  • 300 gr beef
  • 2 cloves shallot, thinly slices
  • 3 cloves garlic, thinly slices
  • 1 cm ginger
  • 1/2 tsp belacan
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1 tsp palm/coconut sugar
  • 4 tbs sweet soy sauce
  • 1 tomato
  • 800 ml water
  • 2 tbs oil

 

Methods:

  1. Preheat oil. Stir fry shallot, garlic and belacan until the fragrant come out.
  2. Add beef. Cook until the colour change.
  3. Add salt, pepper, palm sugar and sweet soy sauce., garam, merica bubuk, gula merah, dan kecap manis. Aduk rata.
  4. Add tomato. Cook again for about 5 minutes.
  5. Add water. Cook until the sauce becoming thick.

Hog’s Breath Restaurant – Joondalup

hogs breath

I’ve been spoiled by my lovely friend today. She took me to Hog’s Breath Cafe – Joondalup.They have burgers, pasta and a signature prime rib dish in an informal steakhouse chain with a saloon bar. We order the signature prime rib with calamari. I choose salads and chips for the side, while my friend choose steam veggies and chips and also add avocado for the side. 
I quite surprise with the steak. It was slow cook for about 18 hrs, that’s why it’s so tender but still juicy. I love them. You can find their menu here. The price range between $10 – $45. Staffs are friendly. Lovely food, lovely place. Worth to try.
The first Hog’s Breath restaurant is at Airlie Beach, North Queensland. It’s open in 1989 and now there are over 80 locations across Australia and New Zealand.
This one is located in: Lakeside Joondalup
Address: Lakeside Joondalup, Boas Ave, Joondalup WA 6027
For more information, you can go to their website.
hog's-breath-collage