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Five Links on Friday: 22 February 2008

Food Trend: Seaborne Chefs – Marco Pierre White hits the high seas, rented out by P&O Cruises Intestines in Coca Cola – Great Vietnamese offal recipe (in Vietnamese) Rachael at Thus Bakes Zarathustra wants to glass Jamie Oliver – and I want to watch. Food Trends: Malaysia’s Roti Boy and Papa Roti open in Korea… Continue reading Five Links on Friday: 22 February 2008

Vietnamese Food Glossary

bánh mì Bánh mì thịt heo nướng bánh mì: (Banh Mi) is a Vietnamese sandwich, made with a short Vietnamese baguette, coriander, shredded pickled carrot, daikon/green papaya and meat of your choice. banh mi bi: Vietnamese sandwich with shredded pork skin, often deep-fried. banh mi ca moi: Vietnamese sandwich with sardines, directly from the can.… Continue reading Vietnamese Food Glossary

Great balls of chicken rice

The apparent simplicity of Hainanese chicken rice is what makes it an addictive comfort food. It looks like simple steamed chicken and with fatty, chicken stock-cooked rice but is so fecund in people’s memories at it is impossible to begin to judge it. There are objectively bad plates of chicken rice replete with ropy strands… Continue reading Great balls of chicken rice

“The only reason to move to Sydney would be to kick Bill Granger in his white-panted balls”

Which was how my friend J summarized my decision to move back to Melbourne. I personally have nothing against Bill Granger and he has nothing at all to do with my decision to not move anywhere near him. The other reason to move to Sydney seems that in my absence, the rental property market in… Continue reading “The only reason to move to Sydney would be to kick Bill Granger in his white-panted balls”

The last ditch

Saturday night market in Little India, Kuala Lumpur If you could choose your last meal in a country, what would it be? It’s a much more concrete question than some imagined last supper: unless you’re on death row or about to commit suicide then chances are you’ll have no power over the menu for your… Continue reading The last ditch

Satay and fondue, together at last

I never tire of regional novelties like cooking a skewer of something in a boiling pot of satay sauce, which constitutes something of a specialty in Melaka (Malacca), Malaysia and is the raison d’etre of Capitol Satay. This style of satay, satay celup, was (as far as I can find) invented by the owners of… Continue reading Satay and fondue, together at last

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