Chef's Gallery- Mains 1

Crazy crazy weeks, and I foresee it getting worse. Assignments have not hit me fully in the face yet, but it surely will after my Melbourne trip. First trip to Melbourne, and I haven't even had the time to properly sit down to plan and get all excited about it. It's going to be: Mon- work, Tues- uni full day, Wed- placement full day, Thurs- placement full day, Fri morning bright and early, flying off. And when I get back, assignments are due. It's like a lose-lose situation, might have to resort to doing assignments in Melbourne... noooo.

One thing I'm definitely looking forward to is Tim Burton's exhibition. Must. See. It.

From Week 31-33, 2010

Short entry today before I sleep. Lack of sleep had been making me do stupid things, like taking someone's key from a school during placement, and going home with it =( argh.

From Week 31-33, 2010

Prawn wonton with freshly made noodles in a double boiled chicken broth. Let me just emphasize it- double boiled chicken broth. I don't know why, but it seemed to make such a big difference. The soup was great, the wonton slippery and nicely filled, the noodles? Heck, you can see a dedicated chef stretching out and folding over each single serve of noodles 8 times before chucking it into boiling water. How can it not be good?

From Week 31-33, 2010

Ja Jiang? It's a dry mixed noodles dish. Not my particular favourite, I wouldn't order this again, mine (the wonton dish) was definitely better~

From Chef's Gallery- Banka's birthday

Pumpkin soup with crispy chicken and noodles. The pumpkin soup isn't as thick and sweet as the Western ones (it's so much fun making homemade pumpkin soup! I reckon mine is better =D haha) There's that chicken again.

From Chef's Gallery- Banka's birthday

Long peas (are long) *just to irritate people*

From Chef's Gallery- Banka's birthday

Oh this one!

From Chef's Gallery- Banka's birthday

Tell me what you see? =D Fried rice with three types of eggs- salted duck egg, century egg, and... well.. chicken egg. Unique! I love how the flavors and textures of each type of eggs are just so distinctly different.

From Chef's Gallery- Banka's birthday

Pork belly slices. This dish was spicier than expected, would have loved a bowl of white rice to go with this.

From Chef's Gallery- Banka's birthday

I actually liked this the best. It's spinach noodles with seafood, but the little specks on the noodles aren't a mistake- they are prawn roe and they just make the biggest difference to this dish. When ordering, one could opt not to have it, but since with or without the roe makes no difference to the price, why would you ever opt not to?? Hard to describe, but it's such a great dish. Am officially a fan of prawn roe. In pasta at least.

More coming up next post, am trying desperately not to fall asleep at the keyboard.