Whatever and However

I recall from Dickens, A Tale of Two Cities, "it was the best of times, it was the worst of times."

Remaining loyal does not pay. That is, when dealing with certain business providers in our everyday routine lives.  When they want you, they woo you to the ends of the Earth. Once they have you, they eventually take you for granted.  Is this what we want in our society?  I am amazed at this attitude of not maintaining customer relationships. In my twenty years dealing with Australian providers,  I seriously am convinced of two things:

1. When they run shouting advertisements, out of the internet, print or telly, on their side, things are actually happening exactly to what they are desperately trying to tell us otherwise - when the catch cry is more captivating, be careful and be very afraid;

2. Like false love and friendships, such businesses court you only in the beginning. After that, I feel like an abandoned parent, of whatever gender, holding the infant (s) in my arms.

Pessimists amongst some I know further articulate that:

3.  Those whose role is to help are of no assistance at all.

4.  These businesses interact with customers without revealing their full agenda - and their front line staff dealing with customers are caught in a real conundrum.

5.  Despite with so much more means of communication to utilise, many more customers feel left high and dry - and not communicated with.  Communication happens most probably because they want to sell you more and milk your farm.

6.   Some can pull wool over our eyes for years.

The optimist in me discusses with my family and mates to:

a.  Always question and ask - assume they do not tell us everything!

b.  Realise it is imperative to do our own research and information search.

c.  Acknowledge that things are not what they appear to be - monitor, check and reconfirm.

d.  Often get a second opinion - and ask why not?

e.  Make the effort to match and compare - review at least annually.

f.   Just enjoy the play with such parties - in the end, it is just a game.

g.  Learn to say "No" ,  "Why Do You Ask" and "I Am Not Interested" more often

h.   Know that there are cosmic forces in the Universe - what goes around comes around (Thank you, Justin Timberlake)

Rodizio Brazillian Churrascaria - Cronulla, Sydney

Bun bread on skewers. Tongs for each guest to help take off a meat slice hanging ready on the sword like skewer.  The last time I saw such skewers was at Santa Fe Portuguese in Wollongong CBD. This time, in a southern Sydney suburb in the Shire, I am surrounded by family groups and couples, with our table of five selecting the churrasco and tapas degustation menu.  The meats are cooked over hot charcoals and offered in a wide variety, from minted lamb to beef sirloin.  Above picture captures our starting blocks, with chorizo and chicken (which was my fav selection for the night, crispy and full of flavour).  A variety of condiments are utilised to marinade the meats - lemon, French mustard, herbs like thyme, garlic, honey, wine and chili.  These ingredients reflect the heritage of European settlers from more than a hundred years ago merging the availability of meats from an extensive animal grazing industry to the cuisine of their forefathers.

For starters, we loved the banana fritters with a touch of doughnut crumb and cinnamon icing (image above).  Interesting examples of tapas served are pork belly, cevice bianco (fish gougonettes with onion, tomato and capsicum) and a wild mushroom saute.  We had decent reds and whites on our table and they blended well with the various meats from the skewers. I did find a few of my sampled meats a bit over the top in saltiness.  There seemed to be only one guy circulating with the sword skewered meats and he (the passadore) was patient and attentive to the customers.  My group was also taken positively by the smiling engagement by the staff.  For example, they took the effort to let us know that the coffee machine was not producing sufficiently hot coffee that night, before they asked us to consider our orders.

Fresh pineapple grilled over charcoal was a new concept to me (above) and it took me a while to adjust to the different taste. Brazil lies mainly around the equatorial belt and so such fruits were not a surprise to us. We did have a few rounds of the bananas and pineapples.

The unique menu offered is food of the cowboys, or Gauchos, in a barbecue called churrasco. If you can recall those Hollywood movies of old, envisage the characters huddled around campfires on tough open terrain, having spit roasts and tall tales told.  Churrasco was born in such surroundings and most probably served in chunky sizes.   In modern day Cronulla, bite sized cuts and fancy salads are made available, together with modern day delights like mozzarella, olive oil and passion fruit juices.  On this occasion, we did not sample the cocktails, with names like Mojito and Cachaca (sugar cane based).  However, Frank was the usual entertainer and Murph poured the grog.

Interesting enough, beers are not accepted BYO, but you can bring in your own wines, subject to a corkage charge. The evening we were there, the atmosphere was sufficiently boisterous, despite a chilly night, and even at 10pm, the piped in music continued to entertain.   Some attention was paid to recreate a Rio Grande region street scene, with actual louvred windows facing inwards along the inner bricked walls and huge orange/red coloured piping running ostentatiously above, just below  the ceiling.  The kitchen had an open concept over a counter for guests to see the tools and ways of the grill trade.  Dining tables are made of solid wood and relatively spacious.  On Saturday nights, there are live performers bringing the vibes of Carnivale to the restaurant. I could see a McDonalds joint across the road but I was more than happy to be on this side instead.  The meatballs are lusciously tasty and the garden salad, refreshing (picture below).

Rodizio also operates in the inner city suburb of Leichhardt in Sydney.  My impressions of my visit to the Cronulla outlet of Rodizio are:

Atmosphere: Bustling.

Location: The Shire.

Taste:  Palate teaser and rewarding.

People Engagement:  Relaxing and attentive.

Service:  Responsive  even on a busy night.

Best Time to Visit: Saturday nights.

Fav Dish Experienced: Charcoal grilled Chicken,

Would I Return?:  Yes, I am already eyeing the

prawn and chorizo pasta.

Italian Home Feast - Cena from Chris and Charmaine

On a Saturday evening in July, the Wans cooked out a menu course Italian meal.  I loved the pasta with pesto sauce  (picture above), full of flavours and texture and yet not heavy to the palate.  I reckoned the four children present also loved this dish, not overly creamy and lightly garnished.  Pine nuts are blended with olive oil to make the pesto sauce in a Genoan tradition.  Freshly made garlic bread started the meal, together with the fresh garden salad -  insalata (photograph below).

Secondo - Neapolitan Ragu or Spaghetti Bolognese?  Italian-Americans pioneered the latter, with a full on tomato gravy, as this is not common back in Italy.  The evolution of such immigrant inspired dishes in new lands reminds me of the history of another home grown USA dish called chop suey.

Prima - pasta gambero,  that delightful combination, light and easy, that can only come from peeled whole prawns,  fresh whole tomatoes (pelati, also peeled)  and an appetising sauce.  It reminds me of good versions also found in Wollongong NSW restaurants.

Dolce  - a chocolate pick me up with a biscuit base.

Aperitivo

Not pictured - my caffe.

For more of Charmaine and Chris, click on

                                                         http://wangirls.blogspot.com.au/

Monocle Magazine - My Fav Covers

Monocole, to me, marks a  landmark moment in periodical publishing developments. Just like Reader's Digest in the mid 20th century, the concept, idea and product from Monocole fascinates, confronts and entertains my mind and mindset. Here I share with you my favourite covers from this outstanding publication, which manifests fusion, cosmopolitanism and the beauty of why not? It suggests there is another perspective on important issues, and also brings out many hidden gems and trends.  Every issue can be different and surprising. At times each edition is like a compedium and collection of related things, at others it can be a one spot of contrasts and contradiction.   To me, Monocole captures the essense and diversity of a wonderful world. All covers shown here are copyright of Monocole.

Mochi Sweets, Gardens Mall - Kuala Lumpur

Premium Japanese, carefully and elegantly presented.  Mochis are bite-sized sweet and savoury snacks that can contain fillings like peanut, mango yogurt, bean paste, chocolate, coffee and green tea.   The outer dough is made of pounded glutinous rice and one cannot re-freeze those lovely little balls after dethawing them - there will be an impact on taste.  Ideally, mochis should be eaten as soon as possible on the day of obtaining them.  I noticed them at a cutely set up stall at the Gardens Mall in Kuala Lumpur.  In Japan, they are consumed on festive occasions like the New Year - and has a dedicated festival named after them, the Mochitsuke.

The Mochi Sweets business I saw is a franchise from Hong Kong. To me, their appeal here looks like the equivalent of the penchant for macarons in Australia. There is even a cherry blossom flavour at Mochi Sweets - yes, they are called Sakuras! A daifuku is a specific type of mochi moulded in round shape and containing sweet tasting bean fillings only.

 

For the uninitiated, there may be a valid concern that once a mochi gets into the mouth, there is a risk that it may just become one blubbery and sticky ball.  Not to worry, this does not happen.  It is best to have them with green or smoked tea.

 

Mochi Sweets are also available at  the Tokyo Street Market on the 6th floor of the Pavilion in Kuala Lumpur CBD, and at One Utama and Sunway Pyramid in the Klang Valley of Selangor State.  Mochis are cousins to the mua chis from Fujian Province in China..  Mua chis (or in Mandarin, ma shu)  started as street food with only peanut fillings - and it is interesting that they now can be sold in an upmarket form for as much as four Malaysian Ringgit.

Canoodling,Bangsar - Kuala Lumpur

This cafe restaurant has since closed.

"Canoodling" can mean the act of consuming noodles whilst in a  canoe, but the more used meaning is one of enjoying each other's company in close proximity.  Benjamin Yong, of the Malaysian Big Group, must have wanted us to be with good mates and loved ones when visiting his Canoodling chain in Kuala Lumpur and the Klang Valley of Selangor.  Bob and Sanei introduced me to this delightful concept restaurant, something that would go well with Sydney and  Melbourne diners.  I had a pleasing combination (picture above) as my mains - chicken with nasi lemak, accompanied by crackers, sambal condiment and vegetables.  There are also daily specials on the board. It was lunch time on one of my holidays and I was captivated by the business model and customer service found at this restaurant.  I also had a relaxing time catching up with mates I do not often meet up with.

Amidst the modern decor of pots, spatulas, pans and chalk boards, one can find comfort in old school books for part of the menu (below) and in the Cantonese styled soups from home - lotus cuts in a broth ( picture above).  There are also crayons available for guests to draw (doodling) whilst having their meals.

I was bowled over by the duck kuey chap (image above), a soup traditionally with innards, but transformed to be served with duck here. I also loved the

papaya salad ala Thai (picture below by Mr Bob Lee).

Canoodling offers the best of local and fusion creations, incorporating and riding on the varied tastes from South-east Asia and with a noodles theme.  It offers relatively value pricing and a good menu.  Ben Yong also runs the T Forty Two at the Empire Shopping Centre, Subang Jaya; Plan B at bangsar Village One in Kuala Lumpur; and For Goodness Sake.

Open daily, the branch of Canoodling I visited in early June is located at 2F29, Second Floor, Bangsar Village II, No.1 Jalan Telawi Satu, Bangsar Baru, in Kuala Lumpur.  I am told to try the deep fried eggplant with spicy floss; the pasta pad thai; the creamy mango puree with pomelo fruit bits; and the red duck confit noodles on my next visit. My overall impressions of Canoodling at Bangsar are:

Atmosphere:  Easy going, contemporary and innovative.
Location:  Shopping centre.
Taste: Good for most dishes.
People Engagement:  There was an impressive young waiter attending to us that afternoon on 5 June 2012.
Service:  Prompt with a smile.
Fav Dish Experienced:  Duck kuey chap.
Best Time to Visit: Anytime, open from 11am to 10pm every day.
Would I Return?: A definite yes.

Bankstown Bazaar - Sydney

The hype about Bankstown has been exotic, with a market atmosphere and a possible mystery.  At the grassroots, these are ordinary battlers and some resourceful business people who make a living based on turnover, logistics and crowds.  Maybe not unlike from where they and their families came from. Perhaps not different from financial traders, who move their wares and transactions by bytes and bytes, instead of having to heave them physically - but all have to constantly watch the flow, trends and movements.

A stroll through the markets at Chapel Street can open our eyes and minds to the culinary delights on offer in this bustling suburb.  This time around, I shall focus on the small things that can bring a smile to our face or a sensational feel to our palate.  I begin with the most plain and freshly produced snack - the prawn and veg roll or the goi cuon (image above), tightly wrapped, not deeply fried but eaten as a rather healthy bite. Shredded carrots, basil leaves and lettuce provide the crunchiness. Vermicelli thins fill up the rice paper wrap.  Coriander and mint offer their aromatic advantage.  Trimmed bean sprouts and roasted peanut pieces are optional.  Chili-based and peanut dipping sauces are a must.

I am told that the pomelo, which is the largest citrus fruit, can also be found in Israel, Australia and California, despite its usual associations with South-east Asia and southern Asia.  It has a unique and attractive coral-pink flesh once you pull away its outer green and protective layer.  The pomelo goes well with salads, chicken and lime dishes.  It is grown ideally in tropical climes and is compared most times with the grapefruit, although I prefer the pomelo for its better taste.  The fruit can become yellow as it ripens (picture above).  In the Malaysian peninsular, the fruit is linked with the town of Tambun and fondly used by the Chinese population there for the Mooncake Festival.

Both savoury and sweet at the same time, the "sweetheart" or "wife cake" (photo above) is a staple of many Asian-run bakeries all around the world.  It is Cantonese in origin.  The sweetness comes from the inclusion of candy mashed winter melon, mixed with glutinous rice powder and white sesame seeds. The savoury comes from pork lard shortening,  almond paste and five spice powder.  In contrast, there is also a "husband cake" which primarily utilises mashed star anise as filling.

You can also find a preponderance of steamed rice flour cakes in Bankstown. The versions I found here are the Banh Bo, chewy bites that surprisingly were not overly sweet.

 

I was not too impressed with the layered jelly bites shown above - the coconut was mild but the jelly was under whelming.  I preferred the ingredients below, gathered to help make a salad with smoked salmon - these include the flesh of the pomelo, cuts of Italian tomatoes and bean sprouts.

To wind up the walk about in Bankstown, I love getting some chicken flavoured biscuits (below) that has a peppery and sesame seed tinge about them. Known to the Cantonese community as kai chai paeng, there are hard and soft versions. Do note that there is no chicken ingredient in these biscuits.

They can be addictive. Enough said!

 

Steamboat Sizzle - Carlingford, Sydney

Steamboat sessions are favoured in the middle of winter. In China, they are referred to "huo guo" or hot pot, and traditionally use charcoal instead of the contemporary cooking gas. Close cousins are the Lancastershire hotpot in the UK; the canh chua in Vietnam;  the flower peppery Chongqing hotpot; and the shabu-shabu from Japan.

A tasty and rich stock base that has been brewed before hand sets the stage for a gathering with inner warmth and nurturing engagement, especially amongst friends and relatives.  There are lots of slicing and cutting in the preparations leading up to the meal. The idea is to faciltate naturally responsive cooking in the hot soup, once the ingredients are poured into the bubbling brew!

Popular ingredients are seafood, tofu, all types of vegetables, dumplings, noodles, poached eggs, all varieties of meat and seafood balls and meat slices.  The sauces accompanying each steamboat session can vary, depending on the region and climate. Chili oil, white pepper, scallion, garlic, sesame oil, vinegar, hoisin sauce and soy sauce are the usual condiments.

Vegetables are carefully chosen to add to the flavour of the soup.  The gas cooker has to be turned up or down according to the nature and volume of the ingredients.  I reckon the resulting texture and combinations of flavours are critical to a successful steamboat meal. There was salmon served on this occasion, its richness contrasting with lighter slices of fish.

Fruits in season in New South Wales currently are represented by the pears, Nashi and dark colured seedless grapes, as in the picture above.

There are restaurants that just specialise in such fare, labelling themselves from Mongolian to Thai.

Steamboats encourage conversation, participation, laughter and engagement. You cook to the exact extent that you prefer, dish out your morsel and then consume it with your choice of sauce  or condiment.  One of the features of having a steamboat meal is the use of a variety of cutlery and crockery - it can range from Western to classic Chinese (image below).  One  requires a set of things - the miniature scoop net to dish out your cooked items; soup spoons; holders for sauces and condiments; ladles and various plates placed on the table to hold the many uncooked ingredients. 

Why are there two steamboat pots going along? (Image below)

The one in the background has a spicy tom yum flavour, whilst the green coloured pot held the plain version.  Above, custard puffs from Ju to add sweet taste after the steamboat meal was completed.  Ju mentioned the use of Thermomix in coming up with the nice pastry puffs.

The above pictures were taken at the home of Susan and Boo Ann Yap in Carlingford NSW in July 2012.