Sunday, April 08, 2007

Have A happy Easter


Nearly all restaurants depend on weekend trade especially on Friday and Saturday nights being the main bulk of their trade activity for the week. This is here where you can conserve and perhaps convert that weekend surplus to cushion and cover for the other slacker and leaner odd weeknight’s trade But on a night such as the ‘Good Friday’ night and nights like Christmas Eve I know for a fact that most eateries will do Zilch or ‘bugger all’ trade as they said in Australia unless there are lots of tourists about. If I let my calendar be dictated by the social events of the day I’ll very soon be paddling up the wrong creek.




When it comes to Easter I know for a fact my sisters abroad were being religious. They observe Ash Wednesday. Then they strictly observe Good Friday by attending masses fasting and abstaining from having meat. And on Palm Sunday they will celebrate and rejoice over the Resurrection. About the only Easter eggs I have ever seen were their real hard boiled eggs that they painted in red colour. But that’s all I understood from my past.


Over here in Australia it is quite different. It is perhaps particularly interesting to note that the trend nowadays is not to abstain from meat but to have a change in a choice of taste. They go for fish, seafood and vegetarian dish. Fishmongers and supermarkets over the place do make a brisking trade this week. Congregation do not count a lot. I once had a real estate salesperson that approached me for a sale of a disused church in West Hobart. Some brokers come to think of it will sell you anything ranging from grandmothers to a kitchen sink. What on earth would I make use of a church for? Another nightclub in the pipeline perhaps? That means I have to employ more bouncers. Or some town pad condominium. But the ceiling would be too high. Think of the next heating bill in a place like this.

For the children the hunt is for the Easter eggs and bugs bunny marshmallow and perhaps a bite or two of the hot cross buns. Usually the goods will be packaged on Saturday evening and hunting for them comes earnest on Sunday morning, by which time they have been mysteriously hidden all over the house and garden.
According to the children's stories, the eggs were hidden overnight and other treats delivered by the bunnies in an Easter basket which children find waiting for them when they wake up. The more grown ups will attend musical rock concerts and Royal agricultural shows. The parents will probably take a holiday in their holiday shacks or visit friends and relatives interstate. And others well, they will go fishing.

Yet there is another exciting hunt that is really going on in Tasmania. Rumours had it abound that Tassal Tasmania one of the big aquaculture type of Fishery company in nearby Dover southern suburb of Hobart that breeds live Atlantic Sea salmon had in place sizable stock earmarked for the markets over the Easter week. Before they’re ready for sale the stock has to be flushed with fresh water in their enclosed reservoir. But during the process of flushing the net enclosure became entangled and got ruptured on the adjoining reef and soon it was discovered that more than 50,000 of the company’s full-grown size Atlantic salmon had swam towards their freedom into the open seas.

Tasmania is an island state surrounded by water and it is estimated that nearly one out of every five householders have a boat or watercraft of some sorts and fishing has been such a popular hobby locally and especially this time of the year when the weather is still reasonable before the fall. But if fish is becoming more popular with Australians regularly purchasing a wide variety of fish species for consumption and as demand increases put pressure on wild fish stocks then whether inadvertently or not releasing of some fresh water stock may truly be a blessing. A sizeable catch indeed if the rumour is right then this Easter’s treasure hunt may well turn out to be more than a ‘finder’s keepers’ game by anyone’s judgement.




Monday, April 02, 2007

Small Fry But A Quick One Nevertheless


o many times I have tried in the past month to upload this series of kitchen photos before I lost them again that today I feel a sense of relief and joy when I did finally put some sense of order and finishing touch to a simple recipe which I have meant to share with my readers . This is but just a simple recipe one that requires a few minutes quick stir-fry over a hot gas stove so long as the preparation stage stays right on course. It is a step by step photoguide to an end dish called chicken crushed pepper with garlic and ginger. It is intended for busy working people who do not wish to waste too much of their leisure time in their kitchen students with their conscious budget and what is more refreshingly suitable for home host entertainers who are out to impress their guests with their new addition to the eclectic collection of their dishes.

Wednesday, March 07, 2007

Country Simplicity


Downsizing has never been part of my vocabulary when it comes to organisational matters. Rather I prefer this to be treated as a proper 'right sizing' of my own situation values. It is merely a matter of taste and control , a control of my own destiny. I have never been comfortable with larger premises any more than the ones down at Salamanca Place nor the one at the ex RSL Club at 6 Victoria street in the middle of the city. I know what it takes to run just a small personalised but labour intensive industry a simple eating house such as this. I do dread the idea of being carried away by imposing Body Corporate with its Chairman,a President,a Treasurer and a paraphernalia among other things including the much detested Annual General Meeting .

Friday, February 16, 2007

Happy Chinese New Year To All

DOM'S ASIAN TEAHOUSE CHINESE NEW YEAR GREETINGS






在DOM的茶館都可能要在世界各地的華人社會
非常幸福和繁榮 農曆year.
may大家都在進步,你的事業,並努力改進.
預祝你和你的直系親屬非常幸福與和平2007.




Monday, January 29, 2007

Teahouse Malaysian Beef Curry Kari Daging



I would suggest 2 to 3 kg of quality beef meat for example Topside roast or at the very least or Rump steak with its fat trimmed. This is sufficient for 4 people when served with steamed rice and salad. Topside or roast beef is ideal. But avoid shin beef because it would be too tough for our purpose. I am going to keep this as simple as possible. Email me if there is any problem.


Cut the selected lump of topside beef into 2”x 2” fillets along its grain. Then slice the fillets into mouth size pieces across its grain in quarter inch thickness to prevent fast disintegration and overcooking. Set aside the sliced raw meat.



Ingredients :

6 cloves 2 tablespoon sambal oelek chilli sauce
2 cardamom pods Finely dice half a ripened tomato
Crush a knob of fresh ginger 2” in length 2-tablespoon Malaysian curry powder
2 star aniseeds 1/4 bloc of crushed creamed coconut
1 cinnamon quill snapped into half 1/4 cup of vegetable oil
2 kaffir lime leaves 1 teaspoon ground yellow turmeric
2 medium size brown onion quartered 3 teaspoon red paprika



Methods :

Combine all the ingredients in a large saucepan with oil and sauté under low heat with a wooden spoon stirring gently in all the mentioned ingredients (till brown onion become translucent) and blend into paste with the melted coconut cream and tomato.

Now add your sliced topside beef into the saucepan. Turn the heat on high for 2 or 3 minutes when blending thoroughly your cooked ingredients and the meat together. Continue stirring till the meat changes to obscure colour.

Add ¼ cup water stirring in to blend. Turn heat back on lowest point and put the lid back on the saucepan. This is to keep all the flavour in. Restir the content at every 10 minutes interval but not to forget to recover the saucepan. Finally add a teaspoon of salt to taste. The whole cooking process should last no longer than 35 minutes.


Bon Apetit’!

Wednesday, January 17, 2007

Take 5

Teahouse Journal Update

Another hectic year has gone and past and 2007 is really with us. This whole year I plan to first reorganise and then expand my topical conversation . This is more than a food or a diner's journal .

It is a journal and kept record about what I have done over the years reflecting back what I have achieved and how I could do better in the future.

Some of my Diary format will change gradually overtime. I shall include in and explore more new theme and additional labels such as My Travel, Fruits and Vegetables, My Commentary and a host of other related topics that truly reflect my philosophical outlook to life.


I shall also concentrate and dwell more into my other existing theme such as The Teahouse Historical portfolio but I am dutifully reminding myself not to forget and to neglect the major theme on Food Dishes and Spices which is part and parcel and corollary to this Dom's Teahouse Chronicle.


Tuesday, January 02, 2007

Reunited In A World Apart

What Do They Share In Common?



They are firstly cousin to each other . They live in a world apart from each other and they are all closely related to the author. What is more this is their first reunion and 'get-together' since they were born and they are going to spend for the next few weeks in Australia trying to make up for a lifetime. Mariam on my left from Malaysia is my niece who happens to be my elder brother's daughter . She is an NGO executive working for the World Vision International organisation. Wystan Chevannes my nephew is a young GP out from England on a cricket entourage as part of the 'Barmy Army' organised group attached to the Ashes . The lady in the middle Ms Ming Zhu Hii happens to be my daughter who by profession is a playwright, a dramatist and a stage theatre performer.