Honey Soy Chicken Wings

Last week I snatched a bargain of 2kg of fresh Chicken Wings for only $5, and simply marinated them in a honey and soy basting, grilled and served with steamed rice and a fresh garden salad for tonight's dinner. It is always handy to make a little more than needed and store in the freezer for a quick meal next time.

Serves 6:

-1.5kg chicken wings

-1 tbs peanut or vegetable oil

-3cm piece ginger, chopped finely

-¾ cup soy sauce
-½ cup honey
-¼ cup water
-1 tsp sesame oil
-2 tbs toasted sesame seeds
-4 green onions, sliced thinly

If you like, cut through both joints of each wing using a heavy sharp knife and discard wing tips. I prefer my wings whole, it adds to the experience of tearing it apart with your fingers when eating :) Bring a large saucepan of water to a rolling boil, add chicken wings and bring back to a simmer.

Cook for 10 minutes and drain in a metal colander (I place the colander in another pot to save the drained water - the wings impart so much flavour into it). Heat oil in a wok or heavy-bottomed pot and stir-fry ginger until fragrant. Add chicken wings and cook until coated in ginger and starting to brown (if your pot is small, brown the wings in batches) Add combined soy, honey, water and sesame oil and braise, stirring and turning the chicken often until the sauce is very thick and coats the chicken, about 10-15 minutes.

Finally, add sesame seeds and onions and toss to combine. Serve with steamed rice, green salad, and a generous drizzle of the rich, fragrant sauce!

I recently bought this Harissa Grinder from the Oxfam Shop, which is a combination of dried chillies, sea salt, garlic, cumin, caraway seeds, coriander seeds and mint - It's so handy for when you need that extra bit of oomph in dishes. I grinded some into the wings, towards the end of braising.

Honey Soy Chicken Wings with Steamed Rice

Toorak Thai

4 Toorak Road,
South Yarra, VIC 3141
(03) 9866 3099
Food: Thai
Date visited: 16th November 2009

For a serene dining experience, with attentive service and enriching food, visit Toorak Thai. It is a cosy little place, situated in the heart of a busy shopping strip. Excuse the low quality of these phone images:

Golden Bags - Crispy little pastry bags filled with sweet corn and vegetables

Marinated BBQ Prawns with Vegetables - The dressing was so sweet, sour and refreshing!

Pla Neng Ma-now - Steamed whole fish with a fiery lime, garlic, chilli and spring onion sauce

Gang Keo-wan - Green Thai Curry with Prawns

Izakaya Chuji; Kaneda; Kagu Ra Zaka; Yamato; Kanda; Meshiya

Here are a few low-key Japanese eateries that I've called upon with a rumbling tummy, craving for authentic Japanese food at an affordable price - they've been listed in order from best tasting and value for money to the least greatest, but all are worth a second visit, especially with such friendly and polite service provided.

Izakaya Chuji 
165 Lonsdale Street,
Melbourne, VIC 3000
(03) 9663 8118
(Also at: 181 Clarendon Street, South Melbourne, VIC 3025)
Food: Traditional Japanese, Tapas Bar
Website: www.izakayachuji.com
Date visited: 19th November 2008

Izakaya Chuji was established in 1989, and serves true Japanese Izakaya tapas-style dishes, perfect for sharing among friends. The place is always brimming with diners, so make sure you pre-book a table, especially on Friday and Saturday nights. The food has never disappointed for the many times that I've been here, it is effortless and jolly well tasty! One of my favourites is their delectable version of 'Gyutan Shioyaki' - Delicate slices of Ox Tongue are grilled with Salt, creating a smoky, salty, lingering sensation in the mouth.

Takoyaki - crispy octopus balls with a mushy centre

Ika Butter - squid, fried in a creamy butter sauce; Nasudengaku - fried eggplant with a sesame and miso sauce

Beef Sukiyaki with Udon Noodles

Kaneda

Shop 6, Mid City Arcade

200 Bourke Street,

Melbourne, VIC 3000

(03) 9663 8802

Food: Traditional Japanese 

Date visited: 24th February 2009

Kaneda is one of those hidden-away treasures in the city that serve great tasting food at a ridiculously low price. The tables are very cozy and the atmosphere is always buzzing with a constant turnover throughout the day. I've been here so many times that I've lost count! A bonus is the vast variety of Bento boxes on offer, with Steamed Rice, a Sring Roll, Fresh Sashimi and Chicken Karaage as the general accompaniments.

Ebi Butter Yaki Deluxe Bento Box - Prawns cooked in a butter and soya sauce

Prawn Tempura with Udon Noodle Soup - served with a potato croquette on the side

Tempura Sushi - my favourite! However, it doesn't taste as delicious as it used to be

Kagu Ra Zaka 
266 Toorak Road,
South Yarra, VIC 3141
(03) 9827 2608
Food: Traditional Japanese
Date visited: 21st January 2008

Kagu Ra Zaka has a real Japanese feel with its delicate rice paper screens and ceramic dishes. I've dined here about four times, all of which the food has been consistent and delicious. There once was a slight hiccup with a waitress that delivered our dishes to another table (who ate the food!), and we had to wait for the chefs to re-cook them, but that was forgiven, as I think she was new and still learning - it took her a while to understand what dishes we wanted to order. I'm unsure why, but I don't have many photos from here, only a couple that I've taken on my phone's camera.

Japanese style low-slung tables

Gyu Niku Maki - Juicy beef rolls, stuffed with vegetables, in a wine and soya sauce

Grilled Teriyaki Prawns

Green Tea and Vanilla Ice-Cream

Yamato
28 Corrs Lane,
Melbourne VIC 3000
(03) 9663 1706
Food: Tradtional Japanese
Date visited: 3rd March 2009

Yamato is another tiny Japanese eatery, neatly tucked away in the city's Chinatown. My favourite dish was the Sizzling Prawns, with a generous serving of bean shoots that were refreshingly crunchy and tangy from the rich sauce.

Ika Butter Yaki - delicate squid pieces in a butter sauce

Gyoza - stuffed with pork and vegetables

Gyu Tataki - seared beef, served with a tangy ponzu dressing

Nasu Dengaku - succulent eggplant wedges coated in a salty miso sauce

Prawn Tempura Udon

Sizzling Prawns with Vegetables

Kanda
191 Upper Heidelberg Road,
Ivanhoe, VIC 3079
(03) 9499 7688
Food: Traditional Japanese
Date visited: 19th April 2009

One of the reasons why we chose to dine at Kanda is that we didn't want to travel far for dinner, and found it in Cheap Eats 2009. It turned out to deliver exactly what was detailed "A dated, unadorned dining room and predictable menu...cosy, familiar and satisfying."

Chicken Crumbed Karaage with Miso Soy Sauce

Gyutan (Grilled Ox Tongue); Gyu Tataki

Assorted Tempura

Stir-fried Vegetables

Meshiya
QV, 200 Lonsdale Street,
Melbourne, VIC 3000
(03) 9654 6242
Food: Traditional Japanese
Date visited: 11th May 2009

Meshiya is a narrow sliver of a restaurant clinging to the edge of QV. As you enter, the staff member closest to the door will without fail sing out "Irashaimase" which translates to "Welcome!" The menu offers classic Japanese dishes with the choice of ordering a "Set," that includes miso soup, sashimi/sushi, salad, rice and Chawanmushi (Steamed Egg Custard Cup) - an egg mixture flavoured with soy sauce, dashi, mirin, shiitake mushrooms, kamaboko and boiled shrimp. The food served is of the usual well-presented, average tasting Japanese variety.

Salt and Pepper Squid

Prawn Tempura Udon Noodle Set - This was the first time that I ate Chawanmushi, the combination of slightly chewy mushrooms in the silky-smooth egg custard was a delight

Mixed Tempura Set

Fuji Addiction

I think my love affair with Fuji apples started way back, even before I could breathe, and when I encounter one that is so deliciously sweet and scrumptious and feel the need to blog about it right away (while I'm happily chowing down on it as I type with one hand, by the way), I am onto something REALLY wonderful! After chilling the little tykes that we bought from the Farm Gate at Mornington, the moment finally arrived for me to take my first bite. I'll never forget the sharp crunch as my teeth bit through the delicate skin and into the crisp white flesh, invigorating juices dripping out with every bite. Inside, the apple is pearly white and glistening with lightness, you really can't stop at just the one! I can't remember the last time I ate an apple that was so crunchy and delightful. Now, if you don't mind, I'll just go and grab another one from the fridge... just one more... that's all, I swear!

Stripped to the core

Did Ya Know..?

- White shelled eggs are produced by hens with white feathers and white ear lobes. Brown eggs are produced by hens with red feathers and red ear lobes
- Bananas are the largest member of the herb family
- Fast food companies make higher profits on soft drinks than on food products
- Chicken McNuggets contain twice as much fat, per gram, as a hamburger
- The founder of McDonald's has a Bachelor degree in Hamburgerology
- The first breakfast cereal ever produced was Shredded Wheat
- There are about 100,000 bacteria in one litre of drinking water
- The onion is named after a Latin word meaning large pearl
- Frankfurter sausages were first created in China
- A portion of the water you drink has already been drunk by someone else, maybe several times over!

Seoulia

980 Whitehorse Road,
Box Hill, VIC 3128
(03) 9899 2696
Food: Korean BBQ
Website: www.seaulia.com.au
Date visited: 17th August 2008

One of the most satisfying and fun meals I've had is at Seoulia, a Korean buffet-style barbecue restaurant. For only $26.50 per person, we had unlimited access to a selection of cold meats, vegies, sauces and steamed rice, which we greedily brought back to our table to be cooked on the Korean pig-shaped hotplate in front of us.

Perfect for meat-lovers, the delectable choices on offer include: marinated slices of beef, pork and chicken, chicken rib and giblet, pork belly, squid, octopus, lettuce, sliced cucumber, carrot, mushroom, and onion, seasonal fruit, pumpkin soup (which was cold, bland and runny) and spicy korean kimchi. There is only one rule: You must finish what you bring back to the table, or there is a $10 fine!

Round 1 - Pork Belly, Chicken Ribs, Octopus and Squid Rings. The seafood wasn't fresh and tasted leathery (overcooked?) so we decided to give them a pass for the rest of the night.

Round 2 - Chicken Ribs, Chicken Giblet (far back), Pork Belly, Mushrooms and Marinated Beef Slices - the meats were so sweet and juicy with a lovely char-grilled aftertaste, I savoured them dipped (ok, maybe drenched is a better word - I love extra sauce on everything) into a soybean paste sauce. I also wrapped mine in fresh lettuce leaves to break up the heavy meaty flavours.

Round 3 - Pork Belly, Mushrooms and Chicken Ribs. Our favourites :) We even became inventive and tried to 'stir-fry' the mushrooms in different sauces with salt and pepper! By this stage, we were so full I think Damo hid a chicken rib under a tissue to avoid the fine :-P

The Aftermath - Our squeaky clean pig :-)

Beef Burger; Crispy Potato Wedges with Aioli; Healthy Roast Barramundi; Trio of Oysters; Pan-fried Gnocchi; Sage and Prosciutto Stuffed Chicken with Rocket Mash

A few dishes from earlier this year:

Beef Burger

Makes 6:
- 12 Arnott's SAO biscuits (any cream crackers is fine)
- 8 sprigs fresh flat-leaf parsley, finely chopped
- 2 heaped tsp Dijon mustard
- 500g minced beef
- 1 large egg
- Sea salt and cracked black pepper
- Olive oil

Wrap the crackers in a tea towel and smash using a rolling pin, until fine. Put into a large bowl and add the parsley, mustard, minced beef, egg and lots of seasoning. With clean hands, scrunch and mix everything up, divide into 6 and pat and mould each piece into a roundish shape about 2cm thick. Drizzle the patties with oil, put on a plate, cover and place in the fridge until needed (this helps to firm them up). When cooking, preheat a frying pan on high heat, then turn it down to medium and place the patties down, lightly pressing on them with a spatula. Cook for 3-4 minutes on each side. If there are extra patties, wrap them in clingfilm and freeze to be cooked another day.

Crispy Potato Wedges with Aioli

Serves 4:
- 8 medium potatoes (such as Desiree, Nadine, Russet or Coliban)
- 2 cups plain flour
- 2 tsp garlic salt
- 1 tsp onion powder
- 1 tsp cracked black pepper
- 2 large eggs, lightly beaten
- Olive oil spray

Place potatoes in a large saucepan of cold, salted water and parboil for about 8 minutes. In a shallow bowl, mix flour, garlic salt, onion powder and pepper with a fork to combine. Slice the potatoes into wedges (leaving the skin on) and dip, one at a time, into the beaten egg and then dredge in the flour mixture, turning to coat. Arrange the dipped wedges on a tray, lined with baking paper. Spray lightly with olive oil and bake in a 230°C preheated oven for 10 minutes, then turn them over, spray again with olive oil and bake for another 6-8 minutes, or until golden brown and crisp.

Aioli - Grind 6 cloves of garlic in a mortar with a pinch of salt to form a pulp. Transfer to a bowl and work in 2 egg yolks using the pestle. Start adding 1½ cups olive oil very gradually, a few drops at a time. - It will become very thick. Towards the end, squeeze in the juice of ½ lemon and taste for salt. If it curdles, put an extra egg yolk into a clean bowl and slowly work in the failed sauce a little at a time.

Healthy Roast Barramundi with Oregano and Lemon

Score a whole, cleaned Barramundi on both sides, press 1 tbs finely grated lemon rind and ⅓ cup coarsely chopped fresh oregano into the cuts and inside the cavity, drizzle with olive oil and roast, uncovered for about 30 minutes in a 160°C preheated oven.

Trio of Oysters

Makes 12 Oysters each:

Baked - Season with salt and cracked pepper, top with cheese and a basil leaf, bake until cheese is golden and melted.
French - Combine 1 finely diced shallot, 2 tbs red wine vinegar, 1 tbs extra virgin olive oil, cracked black pepper. Garnish with 1 tbs dill sprigs.
Japanese - Combine ¼ cup mirin, 2 tbs sake, 1 tbs rice wine vinegar, pinch caster sugar. Garnish with toasted sesame seeds and ¼ sheet shredded nori seaweed.

Pan-fried Gnocchi

Boil gnocchi according to packet instructions. In a preheated frying pan, saute finely chopped shallots with chopped prosciutto and cracked pepper until fragrant and golden, add the boiled gnocchi and some grated parmesan and pan-fry until crispy.

Sage and Prosciutto Stuffed Chicken with Rocket Mash

For the Stuffed Chicken (Serves 4):
- 4 200g chicken breast fillets
- 2 garlic cloves, crushed
- 1 tbs fresh sage, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup dijon mustard
- 2 thin slices prosciutto, but in half
- 30g unsalted butter
- ½ cup dry sherry

Cut open chicken butterfly-style, place on a chopping board, cover with a sheet of plastic wrap and use a rolling pin to gently beat until thin. Smear mustard on inside of each fillet, top with prosciutto and combined garlic, sage and parsley. Starting with a long edge, roll up each fillet as tightly as possible and tie neatly with string in several places. Melt butter in a flameproof baking dish on medium heat, add chicken and cook for 3-4 minutes until golden, pour over dry sherry and bake for 10 minutes until juices run clear. Remove chicken from oven, cover with foil and rest for 5 minutes, remove string, slice and serve, spooning cooking juices over.

For the Rocket Mash (Serves 4):
- 800g desiree potatoes
- 40g butter, cold
- ¾ cup milk, hot
- 70g baby rocket
- ½ cup grated parmesan
- 1 tsp grated lemon rind
- 1 tbs olive oil

Place potatoes in a large saucepan of cold, salted water and bring to the boil. Cook for 15 minutes, drain and peel away the skin with your fingers - it should come off easily. Cut potatoes into quarters, mash and gradually add butter and milk. Finally, add rocket, parmesan and lemon rind, season to taste and stir until combined.

Mornington Peninsula - The Baths, Cold Rock

Today, Damo and I decided to embrace the sizzling sunshine and drive down the coast along The Mornington Peninsula for a relaxing break out of Melbourne. We went back in time to our childhood, exploring flower gardens, playing life-sized board games and getting lost in hedge mazes. The atmosphere out in world of trees, wineries and farms was so tranquilising and the endless view across ocean breath-taking. I felt so touristy, taking photos in awe of everything in sight!

 Playing Snakes and Ladders in The Enchanted Maze (55 Purves Road, Arthurs Seat, VIC 3936)

A firey splash of colour in the garden beds

I wanted to bring 'Eric' home to my garden!

Boiled Sweets and Swirling Lolly Pops from The Amazing Lolly Shop

Whilst driving out of Ashcombe Maze & Lavender Gardens (15 Station Road, Shoreham, VIC 3916) I spotted a wooden post with 'APPLES' painted across it, my eyes lit up and I bursted out "STOP!!!!" for Damo to turn back so that we could explore further. Turns out it was an Apple Farm, not for public-picking, but open for the sale of freshly picked apples. There was nobody in sight, but a large cart was set up, carrying 2kg bags of Pink Lady, Granny Smith and Fuji Apples. Basically, you drop $6 into a slot and grab your choice of apples. I, predictably, went for the bag of bright red, sweet and crunchy Fujis :-)

The Baths Restaurant
3278 Point Nepean Road,
Sorrento, VIC 3943
(03) 5984 1500
Food: Modern Australian
Website: www.thebaths.com.au/home.html
Date visited: 11th November 2009

Of course, no trip would be complete without a scrumptious meal to fuel those hunger pains! We drove over to The Baths Restaurant for a quick dinner before sunset. It is situated right on the main beach - we sat outside on the deck, instantly relaxed by the cool breeze and calm waves seeping into the shore. Their Dinner Menu is comprised of a variety of simple dishes, with many of them seafood-based, which is fine by me! We finally came to a decision and shared two entrees, followed by mains. Everything was sublimal and beautifully presented - in sync with the refreshing beach atmosphere.

The gorgeous view across Port Phillip Bay, from our table!

Tasmanian Oyters, Natural with Lemon - these were soo fresh!

 Saganaki - Grilled Kefalograviera Cheese, Oven Roasted Tomato and Balsamic Reduction. The cheese was oozy and salty with a rich aroma, I was craving more, even after we polised the dish off!

Chicken Breast Wrapped with Kaisler Flesh, Caramelized Peach and Nectarine Couscous - The chicken was tender and fragrant with the smoky juices seeping in from the kaisler, but the couscous could have done with an extra oomph of flavour.

Pan-fried Barramundi Fillet on Mash Potato and Braised Red Capsicum - Lovely textures from the crispy skin, delicate flesh and saucy capsicum. I easily devoured this dish, surprised by how luscious and tart the braise was.

Affogato - The perfect end to our meal :)

Chasing seagulls by the sunset at one of Portsea's back beaches

On the drive home, we stopped by Cold Rock (2391 Nepean Road, Rye, VIC 3941) for dessert. You choose your favourite ice-cream flavour, then select chocolates, lollies, biscuits, fruits, nuts or fudge to be smashed and blended into it on the Cold Rock. Yummo!

Colourful rainbow of ice-cream flavours

The heavenly selection of sweets available for 'mix-ins'

An Oreo cookie being mixed into my Honeycomb Ice-Cream

'Rock A Chiller' Drink with Mint Choc Chip Ice-Cream (Milo and a Flake mix-ins);
  Honeycomb Ice-Cream (a White Chocolate Tim Tam mix-in) and Cookies and Cream Ice-Cream (Cookie Dough mix-in)