Eat With Turner https://eatwithturner.com/ Andrew Turner Sun, 23 Jul 2023 03:25:17 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 https://eatwithturner.com/wp-content/uploads/2023/07/EAT-WITH-TURNER-6-e1689818442490-100x100.png Eat With Turner https://eatwithturner.com/ 32 32 Upcoming Travel https://eatwithturner.com/2023/07/23/upcoming-travel/ https://eatwithturner.com/2023/07/23/upcoming-travel/#respond Sun, 23 Jul 2023 03:25:16 +0000 https://eatwithturner.com/?p=372 I’m excited to announce that I’ll be traveling to Vietnam, the Philippines, and Bali in August! I’ll be documenting my trip on my food and travel vlog, so be sure to stay tuned for some amazing content. I’ll be sharing...

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I’m excited to announce that I’ll be traveling to Vietnam, the Philippines, and Bali in August! I’ll be documenting my trip on my food and travel vlog, so be sure to stay tuned for some amazing content.

I’ll be sharing videos of all the delicious food I’ll be trying, as well as tips on where to go and what to see in each country. I’m also planning on doing some videos with local chefs and food experts.

I’m really looking forward to this trip, and I can’t wait to share it with you all. So be sure to subscribe to my YouTube channel Eat With Turner and follow me on social media @eatwithturner so you don’t miss a thing!

Much Love

Turner

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The Best Noodle Dishes In Perth CBD 5km Radius Under $20 https://eatwithturner.com/2023/07/20/suspendisse-eget-ullamcorper-turpis-donec-condimentum/ https://eatwithturner.com/2023/07/20/suspendisse-eget-ullamcorper-turpis-donec-condimentum/#respond Thu, 20 Jul 2023 07:32:26 +0000 http://rekam2.themesawesome.com/2017/04/18/suspendisse-eget-ullamcorper-turpis-donec-condimentum/ What is my favourite noodle dish in Perth? This is a question I often get asked. There are plenty of options out there, from Chinese to Japanese to Malaysian. Which ones are worth checking out? Noodles are a staple food...

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What is my favourite noodle dish in Perth? This is a question I often get asked. There are plenty of options out there, from Chinese to Japanese to Malaysian. Which ones are worth checking out?

Noodles are a staple food in Asian cuisine. They come in various shapes and sizes, and they can be served hot or cold. Egg noodles, flat rice noodles, knife cut noodles the options are endless. What’s your favourite?? This cheap eat staple has something for everyone.

Here are some of my favourite noodle dishes in the Perth metro area. Some of them you will know, others are a little more hidden.

Fugu 8 in West Leederville

Shop 6/115 Cambridge St, West Leederville

Assam Laksa 

This bowl of goodness is sour, spicy, tangy and mighty delicious. The broth is made with mackerel, torch ginger flower and tamarind to give it the sourness. The succulent rice noodles are slurpy good. Whenever I’m in the hood, I can barely resist popping in for a bowl. Also try their char kway teow with duck egg. Authentic food that also looks pretty.

Hifumiya

Shop, 2, Ground Level, 100/104 Murray St, Perth

Udon

Hifumiya make their own fresh Japanese style udon noodles daily. They can sell 150kg of noodles in a DAY! They use a machine to make the noodles and there are only 2 of these machines in Australia. Japanese flour, water, salt and a dash of vinegar. The base for their broth is a Kyoto style with 5 different kinds of sardines and bonito. The flavour of the broth and the texture of the noodles take me right back to Japan. There are also complementary crunchy fried udon that you can add to your udon and they crunchy and salty and also add another depth of texture to your bowl. Also grab some side dishes on the way to the till. Situated down a laneway off Murray Street, you feel as though you’re entering an eatery in a backstreet of Kyoto.

Noodle Forum

Equus Retail Arcade, 203/580 Hay St, Perth

Chilli Pan Mee

Noodle forum make their own egg noodles daily. This chilli pan mee dish is outstanding. With minced pork, shiitake, spicy shrimp paste and topped with crispy anchovies and a sous vide egg. Whenever I’m feeling fussy and not sure what I want to eat I pop in here for a bowl. Absolute comfort food for me. Also their curry laksa is extremely good. So many delicious dishes to try!

Mr Bun

148 Murray St, Perth

Braised Beef Noodle Soup

Another hand made noodle joint. With this dish you can choose between thin noodles or wide noodles (belt noodles.) I more often than not get the wide noodles because I love the texture of them. They are slightly more al dente. The braised beef is tender and the broth is exquisite. When the huge bowl comes out it’s a show stopper. It’s directly across the road from Noodle Forum in Hay street so sometimes I need to flip a coin. They also sell lots of other yummy side dishes that you will want to try.

Tea Woks

2/369 Hay St, Perth

Kolo Mee

Handmade egg noodles with BBQ pork, minced pork, fish cake and topped with pork lard. This is an absolute umami bomb of a dish. It’s one of those noodle dishes you can eat a few times a week and it never gets old. I’ve taken multiple friends here and they are always blown away. You must try this popular noodle restaurant.

U&I Cafe

45 Francis St, Northbridge

Mi Mien Tay Nuoc / Kho

Egg noodles with sliced pork, pork liver, minced pork, quail eggs, prawn, spring onion and bean sprouts. I always get the dry option. The soup still comes on the side and I really love the soup and noodles separately in this dish. This one of the few shops that’s open 24 hours and is fully licensed. It’s perfect for when the pub shuts and you need a bowl of something yummy before you head home. It’s also great if you feel like some Vietnamese food for breakfast. I quite often pop in here for some breakfast noodles at 7am. The pho here is also good is that’s more your jam. Right on William street so it’s also very conveniently located.

Tosaka Ramen

305 William St, Northbridge

Black Garlic Char-Shu Toripaitan

One of my favourite ramen shops in Perth. This Japanese restaurant uses Tori paitan, which is a chicken broth. Unlike tonkotsu ramen it’s a little lighter in style but definitely not light in flavour. This is one of my favourite noodle bar joints in Northbridge. To pair with the amazing ramen they have a nicely curated drinks list. It is often busy so if you get there at peak times expect a bit of a wait. You can order extra noodles if you’re in need of oodles of noodles. I’m already looking forward to my next bowl of ramen.

Hong Kong BBQ

76 Francis St. Northbridge

Roast Combination Noodle Soup

This huge bowl of noodle soup is topped with 3 choices of roast meat. I generally get the noodles with roast pork, char siu pork and roasted duck which comes sitting on top of a steaming bowl of noodle soup. The broth is a classic clear Chinese chicken broth. They give you quite a lot of meat and it’s very filling so I don’t bother ordering any sides or entrees. Even the fresh vegetables are expertly cut into various artistic shapes which I always find impressive. The chilli oil here is one of my favourites in Perth too.

Tra Vinh

149 Brisbane St, Perth

Goat Noodle Soup

This is another must try. The tender goat just falls off the bone. The broth is slightly sweet and herbaceous full of flavour. This is another hearty bowl of egg noodles that won’t disappoint. This popular noodle restaurant will have you frothing over these bowls of noodles.

Endless Delight Chinese Cuisine 

5/145 Newcastle St, Perth

Beef Brisket with Sliced Noodles

This is totally authentic Chinese food. I low key don’t want to tell anyone about this hidden gem because I love it so much! The hand sliced noodles have a great texture. So chewy and bouncy. I have an extreme appreciation of rice noodles. The brisket is tender and totally delicious. The flavours are very simple but the simplicity is what makes this dish so beautiful. Not only are the noodles great the dumplings are up there with the best in Perth. This isn’t a popular noodle restaurant but it certainly should be. Great honest food at an affordable price.

Marubang

318 William St, Northbridge

Marubang Neng Guksu

Ice slushed cold broth noodle with grated radish, wasabi and egg. This is one of the greatest dishes to eat during summer. Ice cold broth that is pure flavour. Slurp away. I have eaten cold noodles at quite a few different Korean restaurants but I think this one is my favourite. Another classic William Street eatery to get your taste buds singing. Their other menu items here are outstanding too. I hear the master stock is over 30 years old.

Kee Hiong Klang Bak Kut Teh

2/800 Albany Hwy, East Victoria Park

Pork bone tea soup

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What Is Bak Kuh Teh? https://eatwithturner.com/2023/07/20/what-is-bak-kuh-teh/ https://eatwithturner.com/2023/07/20/what-is-bak-kuh-teh/#respond Thu, 20 Jul 2023 07:32:21 +0000 http://rekam2.themesawesome.com/2017/04/18/lorem-ipsum-dolor-sit-amet-consectetur-adipiscing/ Bak Kut Teh (Pork Bone Tea) with Detailed Herb Guide https://www.instagram.com/reel/Cg1O9qSrrJK/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA== Bak Kut Teh Winter is here, and now there is never a better time to enjoy Bak Kut Teh. What is so special about Bak Kut Teh? The name...

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Bak Kut Teh (Pork Bone Tea) with Detailed Herb Guide

https://www.instagram.com/reel/Cg1O9qSrrJK/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==

Bak Kut Teh

Winter is here, and now there is never a better time to enjoy Bak Kut Teh.

What is so special about Bak Kut Teh? The name translates into “pork bone tea”, and there are many variations of what goes into this dish. In fact, the exact recipe varies from region to region. Popular meat variations includes pork ribs, pig trotters, chicken feet to name a few. The soup contains dang gui ( Chinese Angelica ), which is known for its warming properties and that is why the cooler months are PERFECT for this hearty, herbaceous soup.

While most people make theirs using pre packaged spice packs, I much prefer to make it myself. I go to a Chinese herbalist shop to get my mix. First of all the ingredients are far superior to any sachet or packaged ingredient mix. Secondly, you feel so much cooler walking into a Chinese herbalist and asking for what you need. Now this can be daunting the first time but TRUST me, you are going to feel like Jack Burton from Big Trouble in Little China when you’re done. If you don’t have a Chinese herbal shop near you don’t fret, the ready made packages are still good.

Once you’ve mastered making it yourself you’ll never use a spice sachet again. There are many different variations, some being lighter in style and flavour profile and some that are more complex and herbaceous. 

Here is Adam Liaw’s list of spice ingredients to give you a start with what you need which has the Chinese characters and Western names. I always speak to the Chinese herbalist and they usually have a recipe spice mix that they recommend. 

Herb pack

20g Codonopsis pilosula (wen tang shen) 纹黨參

20g Chinese angelica (dang gui) 当归

15g lovage root (Ligusticum wallichii) (chuan xiong) 川芎

15g Rehmannia glutinosa (shu di) 熟地

5 slices licorice root (gan cao) 甘草

20g Solomon’s seal (yu zhu) 玉竹

2 pieces dried tangerine peel (cheng pi) 陈皮

15g cassia bark (gui bi) 桂皮

3 star anise (ba jiao) 八角

1 teaspoon white peppercorns (bai hu jiao) 白胡椒

Source: adamliaw.com

Once you have your spice mix you will want to wrap it up in muslin cloth and tie it with string. You can generally get muslin cloth from department store or even fabric shops.

Now about the meat. I generally use pork soft bone, pork belly cut into bite size pieces and some pork spare ribs. I generally get 1kg of each.

You will also need 2 whole garlic bulbs and 6 – 10 dried shiitake mushrooms depending on how rich you want your broth.

First you will want to boil some water in a kettle. Pour the boiling water in a bowl and place the dried shiitake in there for around 20 mins to soften. Cut the stalks off once softened and discard the stalks.

Heat up 4 litres of water in a pot and add the shiitake as it’s heating up. Next add the Chinese herb pack to the pot and let it simmer for 30 mins. Make sure you breathe in all the amazing aromas of medicinal herbs.

In a separate pot add your cuts of pork and cover with cold water. Bring the water to boil and after 5 minutes, drain the pork and rinse thoroughly to remove all the scum.

Next you’re going to put the pork into the simmering herbal soup with your whole garlic bulbs, a few teaspoons of salt, a couple of teaspoons sugar, a splash of soy sauce and importantly some vinegar. The vinegar doesn’t just help balance everything out, it helps draw flavour from the bones. *I add vinegar to all my stocks. You could also add a slurp of dark soy sauce or good oyster sauce for some extra richness.

I allow this to simmer at a very low heat for an hour and a half. It’s very important not to cook it too long or the meat will become too soft and mushy. You want that texture to be Q. Q is a term used in Chinese cooking for bounciness, quite often associated with noodles or fish balls. You don’t want that “melt in your mouth” texture, you want to be able to chew it.

Add some fried tofu puffs and enoki mushrooms for the last 10 mins of cooking. The tofu puffs soak up all that flavour.

Serve this with some steamed rice and if you have some Youtiao, freshly fried dough sticks, throw them into the soup. Game changer with this intense flavour.

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Table manners in Japan https://eatwithturner.com/2023/07/20/vivamus-pulvinar-urna-nec-ipsum-interdum-blandi/ https://eatwithturner.com/2023/07/20/vivamus-pulvinar-urna-nec-ipsum-interdum-blandi/#respond Thu, 20 Jul 2023 07:32:00 +0000 http://rekam2.themesawesome.com/2017/04/18/vivamus-pulvinar-urna-nec-ipsum-interdum-blandi/ The Do’s and Don’ts Eating in Japan will surely be some of your favourite food memories. Japanese people have very strict table manners and even though you may not be Japanese, it’s very important to learn the Japanese way of...

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The Do’s and Don’ts

Eating in Japan will surely be some of your favourite food memories. Japanese people have very strict table manners and even though you may not be Japanese, it’s very important to learn the Japanese way of eating. There are some basic rules but there are some that are more intricate.

If you are reading this because you are about to go to Japan for the first time, I’m super excited for you!!!

I first went to Japan on a working holiday visa. To be honest, I was a 21 year old kid who barely knew anything about Japanese culture and rules. Thinking back to when I first arrived I must have made a right fool of myself. I quickly learnt table manners and food rules. Now I’m quite versed in these rules I see other non Japanese making the same mistakes I once did. SMH! 

Fortunately Japanese people are extremely forgiving and will happily coach you. In fact they LOVE showing you the way they eat Japanese food. Eating with a Japanese person will actually teach you eating habits that you will take home. They become PART of you and the way you conduct yourself at the dining table.

Here is a list of Japanese table manners that you should know so you don’t break the balance of Japanese culture. 

1) Never plonk your chopsticks vertically in a bowl of rice. This is a custom used in funerals and not at the dining table. Putting a pair of chopsticks vertically in a rice bowl is used as an offering to the deceased person. It’s one of the BIGGEST taboos at a dining table and a very common mistake for a non Japanese person to make.

When you’re not eating, place your chopsticks on the chopstick rest that is given to you. However, if you have received disposable chopsticks, use the paper sleeve to create some origami magic and make one yourself. This is actually fun. GET CREATIVE!!!

2) Never pass food from your chopsticks to someone else’s chopsticks. This is another massive no-no! Once again this is a funeral custom. *warning graphic information* Kotsuage is a ceremony for the close family. The body is cremated and the family member will pick out the bones from the ashes with special chopsticks and pass them to each family member and then transfer them into an urn. Doing this at a dining table reminds Japanese people of this ceremony.

Again this is a very common mistake that I actually made when I first arrived in Japan. Now I have the occasional newbie try to pass food to me and it actually freaks me out. 

3) Eat your food with chopsticks and don’t play with them. Yes this means you can’t show off how well you play “wipeout” on the drums or proving your samurai skills. It’s also bad manners in western cultures to play with your cutlery.

4) Don’t use the narrow end of the chopsticks to take food from a communal dish. If there’s a communal dish, perhaps noodles or okonomiyaki, turn your chopsticks around so you are picking the food out with the wider end. This is for hygiene reasons and is easy to remember. Keep your spit to yourself.

5) Pick your rice bowl up off the table when eating from it. This is another one that is pretty simple to turn into a good habit. This is to do with sitting up straight when you’re eating. You should never bend your head down at the table to consume your food. Japanese cuisine is pretty much prepared as bite sized pieces to put into your own bowl. This applies for miso soup too. Miso soup should be picked up and sipped from the bowl.

Watch some anime and you’ll soon see the characters eating like this. Also try not to leave a single grain of rice. Heads up to keep your head up.

6) If someone pours you a drink, DON’T let them pour their own drink too. This is easy to do if there are only two people at the table. It can be a tricky affair with larger gatherings as there are a lot of variables.

At a larger gathering you should basically watch and learn. You will see what is happening. It can be quite funny and entertaining. So much so that you will WANT to get in on the action, especially if it’s an informal gathering. If you notice someone’s glass is nearly empty, especially beer or sake, pick up the communal bottle and pour it for them.

If someone is pouring for you, be sure to pick up your glass with 2 hands, bow your head and say Arigato gozaimasu thankyou.” I quite often hear complaints from younger Japanese females that it’s tiring for them to be at a work dinner because they are the ones responsible for making sure everyone has a full glass. 

As I mentioned, this one is a bit trickier to master but it’s fun learning! Also Japanese people really appreciate when you know this custom.

7) Ramen rules. If you’re reading this and you got this far, I’m pretty sure you are a ramen fan. A couple of rules that are important.

First rule, is to slurp your ramen loud and proud. The ramen is always piping hot, so you use your mouth as a vacuum cooler. Don’t be shy, slurp away!

Second rule, eat and leave. Ramen shops rely on quick turnovers so don’t hang around for long chatting with your friends (even if it’s not busy)

I lived in a small town for a few months called Onomichi. It’s in Hiroshima and it’s very famous for ramen. I was at a ramen shop with a girl, her father and an extremely wealthy man of Hiroshima. The ramen shop was their favourites and it was spectacular. I was taking my time savouring every slippery, slurp of noodle and broth. They were already finished and I felt like I was just getting started. I could feel them watching the clock and watching me. AWKWARD! The girl later explained the rule to me and I’ve since never made that mistake again.

8) Don’t lick or suck your chopsticks. I don’t need to go into detail with this one. Just refrain. 

9) This can be by far the most torturous. Drinking rules. Once the drinks are arriving, refrain from drinking yours until everyone has their drink. Sometimes with a large group this can take a while but you MUST wait for everyone to get a drink. There will be a toast, usually by the boss or the senior person there. They will usually say KANPAI which means “cheers” or OTSUKARE which is something you say at the end of a day’s work. Don’t get all excited and start chugging down your beer before the toast.

10) As with rule #9, don’t start eating before anyone else. 

11) Learn how to say ittadakimasu. This is what you say before you eat. When you’re finished you say gochisousama deshishita. You can shorten this to simply gochisousama which is less formal. This is a way of saying thankyou. It’s also a nice thing to say to the restaurant staff or chef on the way out of the Japanese restaurant. They will definitely feel happy hearing it from you.

12) Show appreciation for the food you are eating. This isn’t difficult because the food is always good in Japan. A Japanese person will wait with bated breath as you try the food. After your first bite, always look amazed and let out the word UMAI!  It means “amazing” and can also be used to describe something like a good singer or guitarist. You could also say OISHII! This means delicious. If you drag out the OI to say OOOOIIIIIISHI! It makes it sound even more delicious! Learn these words and thrive at the table. 

There are exceptions to this rule. If a Japanese person is getting you to try natto (fermented soy beans) they will be expecting a negative reaction for comedic reasons. It has a strong, pungent smell and the consistency of mucus. If you hate it, the more animated you are about it, the better they will feel about their prank! I personally love natto so it doesn’t work on me. 

13) If you are entering tatami mat floor, be sure to take off your shoes. This will encourage you to have a good collection of socks. Holes free please! And if you own a smelly pair of shoes, don’t wear them in Japan. Nobody wants to smell your stinky feet whilst eating. Everyone will think natto is being served.

14) Tipping isn’t a Japanese custom. It’s not expected and can be seen as bad manners.

15) If you have a dietary requirement, you will need to learn how to say it in Japanese. You can’t expect a Japanese staff member to understand you saying “I’m gluten intolerant” or “I can’t eat raw shellfish.” If you find it difficult to say, have it written down or on your phone.

16) No double dipping. If there is a communal dipping sauce, don’t double dip. 

17) Savour every moment. This isn’t about Japanese table manners, this is my strong advice to you. A Japanese dining experience is going to blow your mind. Everything they do is with love, care and passion. Each dish, whether it be a formal restaurant or casual dining, is created to make your palate sing with joy. There is also a lot of pride in the presentation so have a good look at it and admire the beauty. Even the food at a 7/11 or a McDonalds is going to be better than any other in the world. So be sure to stop and smell the roses, take your time and enjoy each mouthful of deliciousness. 

Whether you are in a formal setting or eating at a sushi train, observe Japanese dining etiquette. Observations are one of the best ways to learn.

Ps If you haven’t burnt your mouth with tako-yaki, you haven’t lived. You’ll know what I mean when you get there. 

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Chinese Steamboat / Hotpot and Mini Hotpot https://eatwithturner.com/2017/09/21/maecenas-ultrices-justo-metus-quis-facilisis/ https://eatwithturner.com/2017/09/21/maecenas-ultrices-justo-metus-quis-facilisis/#respond Tue, 18 Apr 2017 08:27:58 +0000 http://rekam2.themesawesome.com/2017/04/18/maecenas-ultrices-justo-metus-quis-facilisis/ Chinese Steamboat or Hot Pot is a type of food preparation where ingredients such as meat, vegetables, seafood, tofu, etc., are cooked in boiling broth.  The hot pot is an ancient cooking method from China that has been popular since...

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Chinese Steamboat or Hot Pot is a type of food preparation where ingredients such as meat, vegetables, seafood, tofu, etc., are cooked in boiling broth. 

The hot pot is an ancient cooking method from China that has been popular since the Han Dynasty (206 BC–220 AD). It was introduced to Japan by Japanese immigrants during the Edo period (1603–1867). The name “hot pot” comes from the fact that it is cooked on the stovetop over a large open container of boiling water. In modern times, this dish has become very common all over the world, especially in Asia. 

Recently in Perth there have been Hot Pots and Mini Hot Pots popping up all over the place. Allow me to explain the difference between them. Basically Hot Pot is a communal soup between more than one person and the soup boils in front of you. Mini Hot Pot is generally for one person and the ingredients get cooked in the kitchen.

It’s very easy and fun to do this at home. Here are the pros and cons to having Hot Pot at home.

Pros:

1) You can get amazing ingredients. Quite often at the restaurants the ingredients are frozen. When you do it at home you can get some exquisite, fresh seafood. I like to get a whole fish and take off the fillets and cube them up. Sometimes I’ll get some live abalone and fresh squid etc. The ingredients at the restaurants are far more inferior to getting them yourself. Fresh seafood is a winner! Also you can get a lot of different types of meat. 

2) You will spend less and get better quality.

3) It’s a nice way to get some family and friends over for a fun dinner.

4) You can have it again for breakfast with the leftovers.

5) You can provide your own drinks.

Cons:

1) It’s impossible to get the variety of hot pot ingredients that the restaurants have. There are so many different kinds of raw meats and vegetables at a hot pot restaurant.

2) You have to clean up and there are usually quite a lot of bowls and serving plates

3) You need the equipment at home. Gas stove or electric burner and Hot Pot pot. The electric burner is more expensive. The gas stove is fairly inexpensive less than $40. Be sure to have back up gas cannisters. The gas stove is a portable stove, so it’s also great to use as a camping stove or even for a picnic or fishing. 

4) The dipping sauces at a hot pot restaurant are fun to make and have a huge variety. 

5) Prep time of the meats and vegetables. Also having to make your own hot pot broth.

I love doing both. Eating at a restaurant is a lot of fun. There are so many different kinds of fish balls and other raw ingredients. Also the broths are really good. You can get up to 4 different soup bases in a 4 way pot. I like to get a spicy broth as well as a mild broth to give my mouth a break. There are so many raw ingredients the mind boggles, from rice noodles, to raw meats, green vegetables and root vegetables, a HUGE variety of mushrooms like oyster mushroom, or shimeji mushroom. Then you have all the fun and crazy meats like pig’s brains, ducks blood, liver etc. Don’t forget to get some beef balls or pork balls. 

Dipping sauces at restaurants are fun and you can be creative. There are things like chili oil, sesame oil, sesame sauce, Szechuan pepper oil, hoisin sauce, rice vinegar, corriander and sometimes black vinegar. Restaurants will vary what kind of dipping sauce options they have.

Cooking techniques you need a bit of common sense. I tend to put a few ingredients in at a time. If you throw them all in you will have some that overcook. The cooking time varies a little bit but try to put 1say some fish and fish balls in at the same time. I also like to put the noodles in at the end. Everything you are putting into the pot is adding to the flavour of the broth. So noodles at the end is a bit of a thing for me to get the most flavour. 

So many of the ingredients can be bought at the local Asian grocery stores. This includes some soup bases. I generally buy the spicy one as a base and I often make a Japanese Hon Dashi style broth. This you have a spicy broth and a slightly sweet broth as well. If you don’t like spicy food, just do a Japanese broth or a tom yum style or even just a home-made chicken stock.

Try not to get ingredients that will fall apart easily. Silken tofu will just disintegrate. Go for a firm tofu. And when prepping your food be sure to cut them up into no bigger than 1-inch pieces. 

While you are eating you will notice the water levels dropping. I always have a kettle boiled ready to top up with water. The good thing about restaurants is they top it up with stock from a large kettle or hot pot broth. 

One of the other important ingredients for me is Chinese BBQ sauce. This is great to dip your cooked ingredients in. I usually put some in my bowl and mix a raw egg in there. Trust me, it’s so good.

Be sure to tag @eatwithturner in any hot pot posts and I’ll be sure to share them.

 

 

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The Mighty Cherubin | Catch and Cook https://eatwithturner.com/2017/09/21/lobortis-id-bibendum-et-rhoncus-porttitor-tortor/ https://eatwithturner.com/2017/09/21/lobortis-id-bibendum-et-rhoncus-porttitor-tortor/#respond Tue, 18 Apr 2017 08:28:46 +0000 http://rekam2.themesawesome.com/2017/04/18/lobortis-id-bibendum-et-rhoncus-porttitor-tortor/ Cherubin (Macrobrachium Rosenbergii) are what I would call the King of the prawn world. They are a giant river prawn and are found in tropical areas in South East Asia and Australia’s North. Your average king prawn is around 50g...

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Cherubin (Macrobrachium Rosenbergii) are what I would call the King of the prawn world. They are a giant river prawn and are found in tropical areas in South East Asia and Australia’s North. Your average king prawn is around 50g but these freshwater prawns can get up to 300g!

The flavour is an earthy sweetness that is very different to various saltwater species. You will see how we do this prawn fishing in my youtube video. It’s very simple. There is no size limit but the daily bag limit is 9 litres.

The question I’m often asked is “can you use them in place of saltwater prawns in recipes?” the answer is 100% YES. The end result will just vary slightly because the flavour of the cherubin is different. The key is to keep the flavours balanced so you don’t overpower them.

The other question I get asked is “what’s your favourite recipe for cherubin?” That recipe you can’t cook in your kitchen. You need to be out by the river with a camp fire burning and throw them straight on the coals. It’s next level! You get that earthy, sweetness along with smokiness from the coals. Pair that with some bush scenery, a cold beer, a crocodile infested river and you’ll realise what living is. Just watch out for the crocs or you may not be living for long.

Get down the river for an amazing time of catching cherubin. You can even chuck one of your fresh catch on a fishing hook and hope you land a barramundi! Check your local area for what fishing licence you may need.

Sure, here is the recipe for Chilli Cherubin Spaghetti in a good format for your website:

Ingredients

  • 500g cherubin
  • 200g cherry tomatoes
  • 6 cloves garlic
  • Knob of butter
  • 1 tsp fennel seeds
  • 1 chilli
  • 1 lemon
  • Salt and pepper
  • Parsley
  • 400g spaghetti

Instructions

  1. Preheat oven to 200°C.
  2. Season the cherry tomatoes and 4 cloves garlic with salt, pepper, and olive oil. Roast in the oven for 20-25 minutes, or until the tomatoes are blistered and the garlic is soft.
  3. Finely chop the remaining 2 cloves garlic.
  4. Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions.
  5. While the spaghetti is cooking, heat some olive oil in a large skillet over medium heat. Add the chopped garlic and fennel seeds and cook until fragrant, about 1 minute.
  6. Add the cherubin to the skillet and cook, stirring occasionally, until they are lightly browned.
  7. Add the chilli and cook for 1 minute more.
  8. Squeeze the juice of the lemon into the skillet and add the butter.
  9. Add the roasted tomatoes and garlic to the skillet and stir to combine.
  10. Drain the spaghetti and add it to the skillet along with a few tablespoons of the pasta water.
  11. Toss everything together until the spaghetti is coated in the sauce.
  12. Season with salt and pepper to taste.
  13. Garnish with chopped parsley and serve immediately.

Serves: 3-4

Tips

  • For a spicier dish, use more chilli.
  • If you don’t have cherubin, you can use prawns or other small seafood.
  • To make the sauce ahead of time, roast the tomatoes and garlic, then store them in the fridge for up to 2 days. When you’re ready to cook, simply reheat the sauce and add the cherubin and spaghetti.

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Adobong Pusit | Squid Adobo https://eatwithturner.com/2017/09/21/phasellus-molestie-feugiat-hendrerit-interdum/ https://eatwithturner.com/2017/09/21/phasellus-molestie-feugiat-hendrerit-interdum/#respond Fri, 28 Jul 2017 08:42:21 +0000 http://rekam2.themesawesome.com/2017/07/28/phasellus-molestie-feugiat-hendrerit-interdum/ Adobong pusit or squid adobo, is a classic Filipino dish that has been enjoyed for centuries. Made with squid, this dish has a unique flavor and texture that is sure to excite the taste buds. It features a rich, savory...

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Adobong pusit or squid adobo, is a classic Filipino dish that has been enjoyed for centuries. Made with squid, this dish has a unique flavor and texture that is sure to excite the taste buds. It features a rich, savory sauce thanks to the addition of the squid’s ink sac, which gives it its distinctive black color. Whether served as an appetizer or main course, this delicious dish is sure to be a hit with your family and friends. Don’t be scared of squid ink.

I have loved this dish for a long time. It’s a great one to make after a day of squidding. Living on Rottnest Island for a couple of years was a treat. Pretty much anytime I felt like fresh squid I could walk down to the jetty and catch me a feed. Squid adobo was one of my favourite things to cook with my catch. It’s also a very simple dish to cook and you most likely have all the ingredients in you pantry and fridge. Cleaning the squid is also much easier than you think so don’t be scared. Then all you have to do is cut the squid into rings and cook this wonderful adobo dish.

Here’s a video of how I caught and cooked the squid for this amazing squid recipe. FILIPINO STYLE!

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