Titilating Savouries

Something for the hedonistically inclined naturally just to stimulate along your fare. The triangular shaped depicts our seafood pockets. Next to the it partially covered by lemon wedges are the home made vegetarian spring rolls. The lightly battered larger irregular pieces are the sweet tasting deep sea trevalla fish fillets popularly known as 'blue eye' trevalla on the local market. Prawn cutlets act to grace the seafood platter finishing touch. Another snack size bite to whet your appetite at the old Teahouse Salamanca is the paratha a sub-continental indian version of spicy curry bread with specially prepared sauce dip as accompaniment. Kneading the flour into into a good firm dough is a thankless task without the aid of machine but the tasty outcome is well worth the effort. This dough is then well mixed with mortar and pestle pulverised spices, chopped chillis and coarsely mashed up boiled eggs. This ready spiced and flavoured dough is then portioned into goftball size for individual serve. When ready they are repeatedly flatten by an wooden roller pin before being gently panfried on both side in lightly ghee greased butter. This is really the raw Malaysian curry puffs in the making. Miniced meats are usually precooked in the saucepan with mixed spices chopped onions, herbs and curry powder before they are wrapped in dough pastry. Individual puffs are ridged into shape with the aid of a fork.
This is our ever popular dish, the Malaysian chicken satay.Though it is here as an entree size on offer people generally opt for as their main. Perhaps the spiced rice itself is just as delicious as the satay skewers or that its peanut based saucing dip is just as equally tasty and flavoursome as the rests but all in all I dare say this dish has always been a winner with our regular customers.
The Yin and Yang of Dim Sim making
Both are IT (Information Technology) students having some bytes at their lovely creation Dim Sums. Steven is a programmer at the local university. Little Mao has just graduated in his network engineering course at TAFE College. My staffs are all very knowledgeable when it comes to food because they have tasted all of them. Our customers are constantly astounded by their knowledgebility and their ' content' in practically every dish that comes out from my steamy wok.