Asian Food On the Run

A festive occasion, when glutinous rice, meat and /or savoury mushrooms are packed into tightly bound bamboo leaves and then steamed. The result (foreground above) - made only once a year - can be filling to the palate, but also eaten in rememberance and honour acknowledged to a
poet and statesman in feudal China. The latter was banished back to his provincial roots from the national capital when he protested against corruption. In desperation and protest, he threw himself into the raging waters of the river. His supporters jumped into a boat to try to rescue him, but this was in vain.Next they had to distract the fish from feeding on his body by then throwing in cooked rice. Hence, the traditions of the Dragon Boat races and the related steamed dumplings were born.

Simple but tasty - hawker fare on Penang Island (above image), with sauce stir fry egg noodles (left of picture), accompanied by a sambal-based condiment and a bowl of soup with tofu blocks and fish balls. Image credit to Roy Lim.

A light but attractive salad of lettuce and bean sprouts can be found in many Vietnamese inspired cafes and restaurants around the world (above). A traditional soup (below) accompanied by prawns found at Bau Troung in Canley Heights, in Sydney's south-west.

Cantonese-inspired steamedoysters on the shell, garnished by julieanne slicesof ginger and shallot. (below)

Dinner at St Ives, Sydney

A gathering, a birthday and a feast. It was the middle of winter in the Sydney region. The food served was eclectic, inspired by traditions from southern China to Penang to Australia. There was relaxed conversation, it was winding down after a working day. Singapore styled pepper chili crab was appetising, whilst the closer of flourless chocolate cake was topped up by brewed Campos coffee. In between, one went through laughter, thoughtful chatter, change of plates, munching of rather sweet mandarins from an Eastwood outlet, delightful smoked tea and the serving of traditional Straits Chinese braised birthday noodles (lam mee).

The mussels moray stood out as an appetiser (above image) followed by the carving of the Beijing roast duck (below), served on paper thin pancake slices, garnished with hoi sin sauce, shallot strips and cucumber bites.

Captivating red syrup flavoured jelly (below) provided a contrast to the heavier items on the menu. Uncle Jimmy also brought his home made kuay chap, a Chiuchow concoction not easily found in Australia but a hit with many southern Chinese immigrants around the world, especially in Thailand, Singapore and Malaysia. It essentially is a dark coloured broth that blends flavour with bite, as it contains cooked innards of pig or cattle, but treated as comfort food from the past.

An Arvo at Austi Beach, NSW

Waiting and sizing up. Feeling the vibes and the wind on the face.

Getting ready for just the right moment. Visualising the moment.

Anticipating. Not too early and not too late. Recalling lessons learnt

and relishing this next time. Keeping an eye for detail. Enjoying the

mateship and the conditions of the day. Acting out the right pose.

In a split second, it is time to decide - and go. Go ride the waves.

Ms G's - A World of Its Own

Victoria Street in Potts Point offer the surroundings leading to Ms G's (above)

Vongole with a twist, served with egg noodles and graced by Vietnamese inspired herbs.

(Image below). The bar counter is right upfront as you enter Ms G's (Image above).

Pandanus flavoured chiffon cake (above), topped by a coconut themed ice cream with nuts and raspberry - I prefer a less dense and more fluffy version of this traditional Straits Chinese cake. Below, the Stoner sandwich of various sugar fix flavours.

Mini-sized burgers that come with a choice of chicken katsu or crispy pork.

My personalised food platter - the highly recommended lamb shank (well marinated and with such a tasty texture from the first bite) at 10 o'clock; the sumptuous grilled prawn at 2 o'clock; and accompanying side serves.

A finger food idea - fine eggplant paste with sea urchin, served on a miniature base of pork crackling. (above). A light and refreshing salad for the palate with calamari and more (below).








Crackling roast pork served to be wrapped in pancake skins -not exactly in Beijing style!

Savoury ocean trout slices bathed in a Fijian styled ceviche.

This may be an optimal balance - a slice of belly pork garnished with aromatic condiments and shallots.





My cocktail of vodka and lime - I had expected this to be served in an elegant glass, but it was just a Yuzu slushee.

Retro Yum Cha - The Jin Yan, Castlehill RSL

Traditional siew mai or steamed pork and prawn dumplings.

Golden egg custard, sans caramel, is the key to a delicious tarn tart.

Char siew yoke, or red lined barbecued pork, is made with an attractive relish.

Deep fried and crunchy calamari strips, not just good with tea, but beer.



A bite of char siew bun.



Prawns galore - in Cantonese,  "ha" also indicates happiness.

The ubiquitous fried rice.

Smooth as silk - the steamed soya bean dessert.