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Restaurant Review – On Ramen, Haymarket Sydney

Last Saturday when we were in Sydney CBD, we decided to try out a “new” place for lunch. Not necessarily be newly opened, but any places that we have always passed by and said we would like to try but never got to try. I must admit we don’t really eat out that often and if we do, we tend to go back to the places we have tried and liked. So, overwhelmed by choices, we were kind of walking randomly and finally stopped by this little Ramen restaurant tucked in the corner of Hay Street. We have definitely passed by this place few times before and kept saying we should give it a try but never had 😛

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Baked Salmon with Garlic, Lime, and Dijon Mustard

That one Friday night where we were too lazy to cook or dining out either and it was my turn to prepare dinner (arrrgghhhh…). I got home and looked into the fridge, freezer, and pantry; hoping I can make something really quick. Once I saw the three pieces of salmon fillet sitting in the freezer, I decided that would be our dinner! ~(˘▾˘~)  (~˘▾˘)~

This dish is very easy and quick to make, one of those truly effortless recipe. I think the only challenge would be just how long and the oven temperature to cook the salmon. Overcooked salmon can be too dry just as not enjoyable as if it is undercooked. Unfortunately that every oven is not the same, you will need to work out the time and temperature to cook the salmon for best result. Know your oven and practice makes perfect!

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Pandan Custard Tarts with Egg-less Pastry Shell

I had one day off last week and asked hubby what kind of cake/snack/desserts he would like to have and he chose pandan custard tarts yet again. I have made these before and shared the full recipe in here (click here to go to the related post).

This time, I am trying a new recipe where there is no egg needed for the pastry shells and whilst it resulted in different texture and slightly different taste to the previous one, they are not bad either. In fact, hubby said he prefers these ones! I think the texture is not as crumbly as the one made with egg; and the taste, even though it lacks the richness that you get from egg yolk, it pairs really well with the custard and make a lighter version of the original recipe. Hubby points out that these turned out with slightly more soggy base, which is his favourite bits. I am unsure whether this was caused by the egg-less pastry or because I didn’t pre-baked them before pouring the custard mixture.

eggless custard tart1

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