Author: The Wifey's Corner

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Pandan Bread Loaf with Nutella Filling

My latest homemade bread after a long break of bread baking 🙂

I used the tangzhong method again, as mention in my previous post. Only this time, I make them in a loaf pan and for each bread bit, I flattened them, spread generous amount of Nutella before roll them into balls again to put in the pan.

It is autumn in here and temperature has been dropping, so I found it took much longer in proofing process, this time it took me 2.5 hours for proofing alone. I initially put the dough inside the microwave but it is not warm enough (or it cools down too quickly), so later on I put it in my kitchen sink filled halfway through with warm water and this really help with the proofing process.

pandan nutella bread loaf

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Double Rainbow After Sydney Storm

20150425_165930

Picture was taken on Saturday, 25 April 2015 after the heavy rain. Later that night was winter wonderland in Sydney, where most parts hit by hail storm and looks like it had been snowing (I can assure is a very sight here :lol:)

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Restaurant Review – Sukjai Thai, Sydney

This is a late review on Sukjai Thai Restaurant located in Pitt St, Sydney. A little restaurant that we often passed by but had never had a chance to try until last week when we had dinner for my brother’s birthday dinner. Overall dining experience is good, their food tend to be on the spicy side (which is great!), service is a little slow (I think there were only 2 waitresses around to tend half-full restaurant). They have interesting and colourful decor throughout the restaurant, every table has different chairs where some look much more comfortable than others 😀

Sukjai1

very colourful lighting and jumbo cutleries on the wall
very colourful lighting and jumbo cutleries on the wall

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Three Cup Chicken

This is a new dish to me, I had only tasted it last week while dining out with some families. Upon tasting this stewed-like dish, both husband and I loved it straightaway yet we could not figure out what the seasoning goes into this dish. Where do you go looking for information? Sure enough, I searched on Google and found lots of recipes there. They are all very similar, maybe some variants on the extras to add to the dish. Basically the name three cups refers to the three basic sauce used: soy sauce, sesame oil, and rice wine. Generous amount of garlic and ginger and thai basil leaves are put into this traditional Taiwanese dish as well.

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Steamy Chicken Soup for Cold

I had caught flu these past few days and what’s better to soothe the sore throat and blocked nose than a bowl of steamy chicken soup 🙂

My usual staples for chicken soup are: chicken breast, onion, garlic, celery, carrot, and potato. Sometimes I add extra spices, like cloves, cinnamon, bay leaves, kaffir lime leaves, ginger, or ground coriander seed (depends on what I have on hand). This time I only added bay leaves, kaffir lime leaves and some ground ginger, I think the kaffir lime leaves really freshen the soup with the slight tangy fragrance.

So dear readers, what do you usually put into your chicken soup?

chicken soup