Tuesday, July 9, 2013

Eats Melbourne: Little Hunter



I was browsing through the Urbanspoon when I stumbled across Little Hunter. Upon reading at the various comments and blogs about Little Hunter, I've decided to give it a try. The menu listed on the webpage sounds interesting too.

Little Hunter is located short walk away from the Little Collins St and Russell Street intersection. I find it a bit hard to spot because the little stairway that lead to the restaurant is located in between two buildings (One of it is currently under constructions).

We were seated in a cosy booth at the corner of the restaurant (loves that spot by the way) and started looking thought the menu. We were not in the mood for any sorts of drinks so we skip that part and it's a still water day.

After placing the order we were given a complimentary loaf of very delicious, fresh,warm, fluffy, crispy on the top (from the melted cheese), melt in your mouth and cottony soft herb and cheddar pull apart bread with chicken skin butter. According to the wait staff the chef melt the chicken skin fat into oil and mix it with butter and add the bits of chicken crackling into the mixture. The method of using chicken skin oil reminded me so much of my mom and my grandma. The chicken skin oil add flavours into the food they cook in it . Believe it or not I think it does. I myself did the same when I am able to obtain quite a bit of chicken skin fat from the chicken I bought. I like to use it in my stir fry vegetable and needless to mention I like the crispy chicken skin crackling too.




Yes. So we love the bread and the butter and are happy to pay for it if we need second serve. Hubby who is not a fan of bread also think it is good.

From the "small" section we ordered Pork Cracklings and Lobster Hushpuppies. The Pork cracklings comes with apple sauce dip. The pork cracklings are light, airy and crispy with hint of paprika. Although the menu did mention white cheddar but I can't seem to be able to taste it but I can see it. The apple sauce taste like any other apple sauce but I find it a bit overpowering for the crackling. I prefer eating the pork crackling without the apple sauce.



The Lobster Hushpuppies comes with softened vinegar butter. It is not a bit hit for me. It is just some food when I say 'it is not bad but not wow and I may not order this when I come back next time'. If you are from Malaysia you will probably know what Cucur is and this is like Cucur Lobster. Hubby said it reminded him of corn fritters because he can't taste the lobster . Which I am with him. The ratio of corn is probably overpowering the lobster. For some reason I was expecting small pieces of lobster meat inside the batter but looks like the lobster meat has been paste. So I was a bit dissapointed for not able to chew pieces of lobster meat. In terms of the dip i like that buttery tangy dip but hubby did not like the dip because he dislike vinegar so he decided to have Lobster Hushpuppies with apple sauce which works well for him.



The Roast Chicken - Morrocan spices, soured cream and lemon is also not a winner for me. Although the flesh was very succulent, it was lack of taste. However, the skin does have a full Moroccan spices flavour and the lemon juice just add in a kick into the Moroccan Spices. Soured cream and cucumber as the accompanied of the Moroccon Chicken is a good combination.




For the sides we have Little Hunter fries which comes with the fry sauce. The fries are triple cooked. It is golden cripsy on the outside, light but not fluffy enough on the inside and at minimum oiliness. I am sorry about the sauce. I don't remember to ask what it is but it tasted tad similar to thousand island for me.

Overall

The service was what I expected for that category of restaurant. The food arrives promptly, warm and well introduced.  I like the ambiance - quiet, slightly dim light, relaxing, have my own space as I was seated in the booth. In terms of the value for money, I would expect a bit more work to be done on the food for the price they put in the menu (my opinion is according to the food I ordered) and I will return to try other food offer on the menu.

Little Hunter
195 Lt Collins St
Melbourne CBD, 3000 (map)
03 9654 0090
Open
Tuesday to Friday - Lunch and Dinner
Saturday - Dinner Only
Sunday - Lunch Only


Little Hunter on Urbanspoon





Saturday, June 22, 2013

Steamed Banana Cake

Hi, I know I have been missing for awhile from here. Wait ! No! It's actually quite long. It's actually more than a year ago to be precise. Life has been to busy for the last year and it's going to be busy for the next 6 months.

Before I posted my last post last year Bailey's Cake (As easy as ABC), I took out Kickboxing and Muay Thai classes which then lead to Strengthening and Kettlebell Classes and also Yoga. This activities of mine plus work and social gathering took out most of my time. Although I did cook at that time but I find it difficult to find time to update my blog. Since my last post, I have also moved house, my boyfriend decided to propose and I have just recently got married legally (5 days ago) with wedding reception to follow in  December and I have to say planning for a wedding is as good as a full time job not to mention about the worries and stress.

So there's the summary of the reason that cause my absence from my blog. I would also like to this opportunity to thanks my blog viewers for your support regardless of my absence. I am truly touch.

With this let's move on to my first post for 2013 or first post as a married women :) "Steamed Banana Cake". This cake is simple and minimum tools are used.




Ingredients:-

170g Butter (I used salted butter)
170g Sugar (I used castor sugar)
4 Eggs (I like to leave the eggs to room temperature) - Beaten

300g Banana (Without skin) - Mashed

260g Self Raising flour (If you only have plain flour on hand - use 250g plain flour and 1 tsp baking powder or baking soda) - Sifted

1/8 tsp Salt
1/2 tsp Banana Essence (Optional)
1/2 tsp Vanilla Essence (Optional)

Methods:-

1. Melt butter and sugar in the pot big enough to accommodate the rest of the ingredients above if you are trying to minimize cleaning later on. Make sure the butter and sugar dissolves over low heat. Set aside for the mixture to cool down.

2. Meanwhile,you can grease the cake pan (I greased mine with butter. You can use vegetable oil or line it with baking paper), beat the eggs, mashed the banana and sift the mixture of self raising flour and salt. I only use fork to beat the eggs and mashed the bananas. Remember to heat up the steamer too.

3. Once the mixture cool down a little (cool enough to the extend where it does not cook the egg), add in beaten eggs and mix it well and then followed by mashed banana. Mix well.

4. Fold in mixture of sifted self raising flour and salt in 3 additions. Remember to fold only in one direction.

5.  Pour the cake batter into the greased pan. Make sure the water in the steamer is boiling before you put in the cake pan. Steam on high for 40 minutes. You may need more than 40 minutes or less that 40 minutes. To make sure test with the tester, if the comes out clean the the cake is ready. In my case I use knife. My tester is no where to be found.

6. Once the cake is done remove it from the steamer, let it cool down for awhile before turning out onto cooling rack. Let cool a little bit more before you cut it into pieces.


TIPS: 

Be careful when you remove the steamer lid so that the water on the lid does not drop on to the cake surface. I just remove it as fast as could without tilting it. I then wipe the surface (watery part) of the lid before I put it back on.
 





Wednesday, May 9, 2012

Baileys Cake (As easy as ABC)


When I brother came a few weeks ago, he asked me what do I want from the duty free place. So I said I want Baileys. Baileys + Ice Cream = Fantastic. However,this morning I was craving for cakes. Any cakes. So, I decided to try baking Baileys cake. Then, I went to the kitchen scrape whatever cake baking ingredient I have in the pantry and to my delight I manage to scrape enough ingredient to bake a cake. Yeay!!!!

This is a very easy and straightforward recipe and very suitable for lazy Sunday baking.

Ingredients:

125g butter or margarine
1 cup sugar
2 eggs
1 cup Baileys
2 cup self raising flour
1 tbsp cocoa powder (That's all I have left in my pantry. Feel free to add more. Add some milk or more baileys if your cake mixture appears to be thick)


Methods:

1.  Preheat oven at 180 degree.

2. Melt butter in saucepan large enough to mix all ingredients.

3. Remove from heat and add sugar. Mix well and add eggs. Make sure the saucepan is cool enough before you add in the eggs because you don't want to cook the eggs.Mix to combine then stir in Baileys.

4. Sift flour and cocoa powder into mixture and fold in.

5. Line the bottom of a 20cm cake tin with baking paper and pour in the mixture.

6. Bake at 180 degree for 45 minutes or until the cake tester comes out clean.

7. Cool in tin for 5 minutes before turning out onto the cooling rack.

8. Feel free to sprinkle icing sugar or butter cream or ganache or coffee cream - (1 tbsp instant coffee, 1 tbsp hot water, 2 tbsp baileys and fold in 300ml whipped cream)



Saturday, February 25, 2012

The Spice Of Life

It's going to be max 38 degree today. Part of me wants to go out and enjoy the Sun before the arrival of Autumn but another side of me telling myself to stay home and do what ever I need to do. For instance updating this blog. So. here I am. I have been meaning to share the benefits of spices that I often used to enhance the flavour of the food I cooked but due to time constraint the plan has to be postponed.

Spices that I am going to talk about may seen ordinary but they have amazing health benefits. Spice can come in buds such as cloves, bark (cinnamon), roots (ginger), berries (peppercorns), aromatic seeds (cumin) and even stigma of flower (saffron).





1. Chilli Peppers can range from  mild to fiery. For this spice, the hotter the better when it comes to its anti-oxidant properties. Chilli is thought to help prevent and treat diabetes and cardiovascular disease. Capsaicin and dihydrocapsaicin have the potential to lower glucose and insulin level and reduce the formation of fatty plaques on the artery walls and prevent blood clots. 15g a day of chilli peppers will be able to improve your sleep which will benefit your cardiovascular system.



2. Ginger: 1g ginger powder per day keeps the nausea away.Ginger may alleviate symptoms of nausea such as morning sickness from pregnancy, surgery or chemotherapy or even motion sickness. It's anti-nausea effects of ginger or ginger tea that are probably the best recognised. Ginger also inhibits inflammation. Patients with arthritic knee pain found relief from ginger extract.







3. Black Pepper: Natural chemical piperine in black pepper is the component that is responsible for possible health benefits. There is suggestive evidence that black pepper can improve digestion, help the nervous system increase energy expenditure.









4. Cinnamon give us warm and fuzzy feeling.  Cinnamon contains health-promoting anti oxidants such as cinnamaldehyde which could help blood flow. The most promising benefit of this spice is that it is able to lower the blood sugar levels.





5. Turmeric usually sold as dry powder. it adds much more colour and flavour to your curries. Abundant in vitamins and minerals, it is the phytochemical curcumin that offers anti-oxidant properties and anti inflammatory. The phenolic compounds in turmeric has shown to reduce the risk of cancer.





6. Cloves are packed with wonderful compound. In fact, cloves have the highest anti-oxidant activity compared with other herbs and spices. Eugenol, the primary component of clove's oil functions as an anti-inflammatory substance. Studies shows that it is able reduce inflammatory symptoms by 15-30 percent. Cloves can be used in both sweet and savoury recipes.

Monday, August 22, 2011

Braised Pork with Mushroom


The name of this dish may sound common. But you will be blown away by the smell and flavour of this dish.

Ingredients:
  • 500g pork belly, cut into bite size
  • 15 dried shitake mushroom, soaked overnight and stemmed. Reserve the mushroom soaked liquid.
  • 8 cloves garlics, crushed
  • 2 cm ginger, sliced
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 3/4 tsp dark soy sauce
  • 3 cups water (I use 1 1/2 cups of liquid reserve from mushroom soaked and 1 1/2 cups water)
  • 3/4 tsp sugar or to taste
  • 2 tsp sesame oil
  • 1 tbsp shaoxing wine (or any Chinese cooking wine)
  • salt to taste
  • ground white pepper to taste
  • 2 tsp cornflour + 1 tbsp water to thicken
  • brocolli or bok choy or any other vegetables you prefer
Steps:
  1. Heat oil in wok at medium high heat, add in ginger and garlic. Saute until fragrant. Then, add in mushroom and stir fry. 
  2. Add in pork belly and stir fry until it is slightly brown.
  3. Add in oyster sauce, light soy sauce and dark soy sauce. Mix well, add in water and sugar. Bring to boil and let in cook for 3 minutes.
  4. Cover with lid, reduce to medium low heat and let it simmer for 45 minutes or until the meat are tender and the mushroom is soft. Check occasionally so that the water does not dries up.
  5. Meanwhile, while waiting for the meat to cook till it's preferred texture,  bring a pot of water to boil. Add in some salt and blanch the broccoli for 2 minutes. Drain and put aside.
  6. Once the meat is ready, add salt and pepper to taste. Mix well and mix in cornflour mixture. Then, bring to boil again. So that it thickens. 
  7. Turn off heat and drizzle with sesame oil and shaoxing wine.
  8. Dish out with the blanch broccoli. 


    Rustic Russian Salad


    What shall I say about this salad. This salad has a very appealing colour and you can expect the same for the taste (Sweet and short introduction isn't it?)

    Ingredients:
    • 8 medium potatoes
    • 4 carrots, cut into 2-3cm chunks
    • 300g green peas
    • 1 tsp mustard (or to taste)
    • 3/4 cup mayonnaise (or to taste)
    • salt and pepper to taste
    Steps:
    1. Placed unpeeled POTATOES  into a large pot of cold water, bring to boil, cook potatoes for 8 to 10 minutes, then add the CARROTS and cook for further 5 minutes or until both potatoes and carrots are just cooked. Drain and cool. Once cool enough to handle, cut potatoes into 2-3cm chunks. 
    2. Place GREEN PEAS into a large bowl, pour boiling water over and allow to blanch for 2-3 minutes, drain and refresh under cold water. 
    3. Mix mayonaise, mustard, salt and pepper together until well combined. 
    4. Put all the vegetables together in a bowl and fold through the dressing until combined. 
    5. Season more with salt and pepper as desire and serve.



      Sunday, June 5, 2011

      Meatballs (Pork) Congee


      On a busy day, easy, simple, hot and delicious meal is something I'm looking for, especially when the wheather is cold. 

      Ingredients:
      • 250g minced pork (marinade with 1 1/2 light soy sauce, 1 tsp sesame oil, 1 tsp corn starch and a dash of white pepper for 10 minutes)
      • 1 cup rice, rinse and drain
      • 13 cups water
      • 2 tbsp dried shrimp
      • 2 tbsp anchovies
      • 5 red dates
      • 7 dried scallops
      • light soy sauce to taste
      • a pinch of sugar or to taste
      • salt and white pepper to taste
      • century egg (garnish)
      • spring onion (garnish)
      • salted egg (garnish)
      Method:
      1. Put together rice, dried shrimps, anchovies, red dates, dries scallops and water, to pot. Bring to boil. Once boil, leave the lid partially open and reduce heat to medium. Let it boil for 30 minutes. Remember to stir the bottom of the pot occasionally to avoid the rice from sticking to the base.Add in hot water if it is too dry.
      2. In the meantime, take 1/2 tbsp of marinated minced pork and mould into ball/round shape. 
      3. When the congee has cooked to your preferred consistency, add in light soy sauce, sugar, salt and pepper. Stir well.
      4. Then, put meatballs into congee and increase heat. Allow meatball to cook for 3 minutes. 
      5. Add more seasoning if require.
      6. Serve hot and garnish with spring onion and century egg. If you are serving your congee with salted egg, go easy with the salt during seasoning.

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