Chopstick Challenge

Hi guys for today's post we are going to present you video about our Chopstick Challenge activity
Hope you guys like it :)

The blog that we made represents the Asian Traditional Food with chopsticks shown to emphasize the method of eating food. Chopsticks are frequently shown in Asian cuisines in Australia therefore; it was interesting to demonstrate the method of using it while enjoying the game that we played.

The chopstick competition that is often held in Asian countries have influenced our group to imitate the procedure of competition into our video.

The first procedure that we did was meeting at Lori’s house to prepare the video. After that we started to collect some ideas and created some steps to precede our video with chopsticks. As the game was focused on picking up different sized ingredients, we had to choose some foods that are challenging. Therefore, with found 1 and 2, we chose macaroni which was relevantly easy in some ways. For the final round, rice was chosen. As rice is the smallest ingredient that we could find, it was pretty challenging for us to pick raw rice with chopsticks. Through this game we were aiming to promote people to use chopsticks when eating Asian food as well as encouraging them to try Asian Food at the same time. 

The second thing that we focused on was the Camera angle. The angles of camera often contribute to the way how the video is shown. Therefore to enlarge the engagement of the audience, we considered various types of angles to emphasise how interesting this game was.

Every member of our group has participated enthusiastically. With all the materials, Tiger brought chopsticks which were our main material; Lori brought macaroni, rice and few other chopsticks as well. Otto brought camera.

In scientific world, it is said that if people kept on using chopsticks, they are more likely to become intelligent as our brain tries to work constantly, making our brain active.

To conclude, the purpose of this video is to encourage the audience to understand the culture of Asia through the interestingly played game with chopsticks. We expect as a group to see many people getting used to using chopstick that will benefit their brain and their ability of embracing the other culture to integrate together in this multicultural community.

Pineapple bun

I talked about the Hong Kong tea restaurant last time. And more information about that here. People live in Hong Kong always say, “if you go to HK-style tea restaurant everyday for 3 meals, you are able to have different kinds of foods.”. It is because we can find more than hundred kinds of food there.

I want to introduce is Pineapple bun. it is one of my favorite western buns. The top of the pineapple bun is crunchy and is quite sweet compared with the bread underneath. The original name of pineapple bun is “Russian bun.” The name of pineapple bun is because after baked the bun, the surface turned golden yellow, and become crunchy which looks like a surface of a real pineapple. Thus, a pineapple bun certainly does not have pineapple as the ingredient. And the thing we need to know is HK-style tea restaurant served bread and they bake the bread by themselves.


Most of the HK tea dining room offer an item called “buttered pineapple bun”, which is a pineapple bun with a piece of butter stuffed inside. Typically, the pastry would be brought hot from the oven to the customers. The best eating method is a fresh pineapple bun served with a COLD butter. Thus, butter would dissolve by the pineapple bun of the heat. A whole bun would full of the taste of butter. The only different between pineapple bun and buttered pineapple bun is a butter served inside.


Pineapple bun and buttered pineapple bun contained too much fat and cholesterol. They are not good to our health. However, have it rarely is a good enjoy!

There is a video that show how to make a pineapple bun. Let's try it.

The last post....... Yakitori, All Japanese people were vegetarian??

Konichiwa, good day all,

I will be posting about the history of "Yakitori" which translates to chicken spuarial. 

I have experimental connection with "Yakitori", as it was my first work place. 

I want to briefly explain about how the chickens were brought to Japan, (As Japan is an island, and Chickens cant fly, someone would have brought them to Japan). It has been told that first chickens to be brought to Japan was sometime during the Joumon period (14,000–300 BC) with horses, cows, dogs and pigs. As Chickens cannot fly they were easier to look after and good alarm to wake up in the morning. As chickens have the characteristics of defending its territories, the people used to ply gambling through "Toukei"chicken fights. 

Since then there are many evidence such as "Haniwa", which demonstrate connection between the Japanese people back then and chickens. There was a huge change in Japanes diet, when Tenmu Emperor announced that people should eat horses, dogs, cows, monkeys and chicken. 

Horses were used for farming, dogs were used as a watch dog/guards and chicken played important role of being the clock. 

During this period, the influence of buddism was very strong. Soon the only meat that people ate was wild birds if they were desperate. These working animals were considered as labor/capital not for fulfilling the desire our hunger. The chicken farming and poultry only become part of the Japanese people during the period Tokugawa Yoshimune was in charge (1716~45), to generate extra income for lower class Samurais. 

As the time passed on, improvement in transport and equipment helped many Japanese people to grow their chicken farms and poultries. However, even during this Edo period, chickens were not common to be on the dining table. Even the cooking book during Edo period described all the ingredient as wild birds. 

The Meji revolution not only changed the social aspect of Japan through westernisation, but changes in Japanese people's diet. During the period chicken was more precious than any other meat. The famous dish during initial change in the diet was "Sukiyaki", which is still loved by many citizens. 

Yakitori, became famous as chicken was considered as precious, however if started with low quality and parts which has been used to make soup. It has been noted that chicken farms were nearly over before the world war has begin. During war, any food supply did not meet the demand, Yakitori business kept quiet under the black market, selling other kind of meat. 

It was only after the WW2, when the Americans introduced Broiler chickens, which is raised specifically for meat production. After the Broiler chicken was available to chicken farmers, Yakitori become available once again. 

Yakitori now days are loved by many business man after hard work with coupld of beers to finish the day. Yakitori has become very popular and is definately something you MUST try when you visit Japan. There are special street dedicated for small restaurants like yakitori. Have a look at the photo, here is the offical touring site if you want to have few drinks in the middle of Tokyo, amongst local Japanese workers. 

Memorial street  

If you want to know more about Yakitori and the history, visit  Here

And of cause for those cooking lovers, here is the youtube site if you want to cook them your self!

I recommend that you try the REAL yakitori before you make bad images of it. 

How to cook mushroom beef with vegetables cooked in casserole!!???

This is real!!!very good for healthy and delicious!!!

very famous as nutritious food in South Korea!!!

firstly need to prepare Thin beef, many kind of mushroom!!( does not matter just put as many as possible without poisonous mushroom) , crown daisy, pumpkin, carrot, red pepper, spring onion, minced garlic, salt, black pepper, anchovy, sea tangle, soy sauce, sugar,

this food is really really easy to cook!!!! 

Ready to cook sauce!!! as soup!!

just put red pepper, crown daisy, anchovy, sea tangle etc

it is does not matter what to put!! just if looks healthy!! then just put it!!

and just boil around 30 min

Ready for the beef!!!

put the soy sauce, minced garlic, sugar, and just mix!!

till looks like this!!!!

but the everything like this!!! 

also put the soup before you made!!

just boil till ripe everything!!!

this food make you healthy and happy!!

it is not going to take for long time~

good luck for your cook!!

Most Expensive Coffee in the World

Hi guys, it’s Otto here. Today, after I finished my classes I took some time to chill at one of the coffee shop in Macquarie Centre. I ordered coffee and sat there for a while. When I was sipping the coffee, again, I thought about my hometown. Indonesia is the second biggest coffee exporter in the world and is famous for the Kopi Luwak (civet coffee).

Kopi Luwak is basically partly-digested coffee cherries and defecated by Asian palm civet. Some people say that this coffee is really rich in flavor but me, myself never tried it before, considering it is feces anyway. Even though it is produced in some crazy method, it is in fact the most expensive coffee ever sold in the world!! Maybe because it is believed to cure diseases such as prevent diabetes and gallstone disease and also protect your skin. One kilo of this civet coffee can be as high as US$1100. However, some people are against the production of the coffee. They argue that the raising of civets are really horrible in order to produce this coffee.

That’s all I am going to share today. If you guys visit Indonesia, don’t forget to drink this coffee. You guys wont regret it!

Hong Kong — Street Side Food Stall

"Street Side Food Stall" was originated from teahouse, and slowly evolves into mobile food stalls on the streets. Street side food stalls which appeared in the 40s were welcomed by the Hong Kong residents. However, the government nowadays forbids the transfer of license from the holders to their children, and hence more and more Hong Kong style food stalls have to be closed down.

Type of food:
The variety of food choices in food stalls is wide, and it is always a combination of Chinese and western food. You can find the type of food you want to have, and choose the diversified cooking styles such as steam, fry, pan fry, deep fry, and many others. Just name your favorite type and you can have it.

Type of customers:
During lunch time, most customers are from the working class. In addition there are foreigners who have been attracted by the renowned cooking styles of the street side food stalls. Nevertheless most customers are people living in the neighborhood.

Locations and environment:
Majority of old-style food stalls are set up on the small streets or lanes, with construction styles suiting the street side stalls. There are mainly big round tables with folding chairs, and simply covered by canvas instead of a permanent ceiling.



Shortcomings of street side food stalls:
The environment and hygiene conditions of the food stalls are always a controversial issue. Reasons why street side food stalls are unwelcomed mainly because of the scattered placement of tableware, plus an unfavorable hygienic environment. Additionally lacking air conditioning and blocking of the passageways are also factors for peoples’ dislike of the street side food stalls.

How to Cook Korean Hot Pepper Paste Thin Pork Slice

                                 This is little bit spicy but very delicious!!!!

need thin slice pork,onion,spring onion,garlic,honey, sesame oil

sesame

and sauce for 

 Korean hot pepper paste, red pepper powder, soy sauce, minced garlic,

sugar, apricot liquor,  

need to ready  Korean hot pepper paste (spicy!! danger!!) 

if you like to eat spicy!! then put more and more

red pepper power!!! more spicy!! more danger!!

it is depends on people's taste!!

put soy sauce, minced garlic,

sugar, apricot liquor, !!! and mixed!!!

very Easy!!!

ready to thin pork slice!!!

and just mixed with sauce!!!!!

and just leave it 30min!!! or more!!

Ready!! onion, garlic, red pepper etc!!

just put everything!!!

Everything!!!!! 

see!!!! it looks difficult but very easy!!

just mix!! mix!!!!

just try!!! you wont regret!! 

Amazing time = Japanese food + Sake. Do you really know what Sake is??

Sake - Nihonshu

Kanpai!, Cheers, Im sure you have heard it all, although our core topic is about food, who can miss out on a whole new world of beverages in Japan?

Today I will be sharing with you distinct Japanese beverage called Sake or what we call it “Nihon-shu”. I am sure some of you have seen it when you go to the bottle shop or heard of it.

Japan has long history with Sake, we grew with it and cerebrated with it.

Sake, is recorded that Japanese people started producing them in the Nara period (710~784). Although back in those days Sake was precious and was only consumed on special event. Such as cerebration for Sake god (Shinto shrine) or new years. 

Although western beverages came in during Edo period, majority of the Japanese people are indeed in love with the national beverages.

Cherry blossom Sake

As like Wagashi, which I made the post earier, there are seasonal difference in Sake. Japanese food in general have specific way or looks for specific reason. For Sake for example, during spring, Japanese people enjoy “Hanami”, translated as cherry blossom watching. There are Sake, which has Sakura flavoring.

This culture of “Hanami” has been an event since the Nara period (710~).

In summer, there are special sake which is often called “Natsukoshi-no-Sake”, which translates to getting refreshed now that half of year has gone past.

Summer is also when all the rice farming seeding/planting ends and people are looking forward to harvesting. Although there are heaps and heaps of Sake that can be tried in Japan. It is wise to look for the local Sake “Kura”.

In Autumn, Japanese people enjoy what we call “Tsukimi”, watching the beauty of the moon. There

Sake-bashiri

There is an interesting symbol, which all Sake producers hang. Called “Sake-bashiri” (Made from leaves off Chinese fir), which begin by praying for good Sake to be made to Sake-Shrine, which is recorded back during the Nara period. In return of their succession of producing Sake for the year, they used to make these Sake-Bashiri, to thank the gods (Shinto Shrine)

When Sake is first produced (very young), the Sake-bashiri is still line green, as season goes by both Sake and Sake-bashiri ages (maturing to better). Yes! Sake-bashiri works as a reminder for all the people that matured Sake is ready when they look at the Sake-bashiri!

I know that I talked about the seasonal difference in Sake but there are also different kinds of Sake depending on when the Sake is bottled in the process.

The famous kinds are:

1. .      Nama Zake – Usually when Sake is bottled it is heated to kill all the germs, however “Name-Zake” meaning fresh Sake, is bottled without any heat. It has distinct freshness with colourful smell
2.      Hiyaoroshi – Bottled in autumn after letting the Sake mature over the summer season.
3.      Nigori Zake- Mixture of steamed rice (from the making of Sake). 
4.          Kosyu – Sake that is matured over 5 to 10 year period

      Here, if you want to be more specific on the process of Sake making. 

Don't worry if all of this is too much, I am sure not many people are familiar with Japanese beverages.

But one thing you should definitely know is how you would like to have your Sake. You can either have “Rei-syu”, which is cold Sake or “Atsu-Kan” which is hot Sake. I think for many, its hard to image what hot alcohol would taste like, let me tell you. Its amazing! You have to try it while you visit Japan! 

Here are couple of web sites you can read if you wanted to learn more about Sake.

How to drink Sake

Sake myths dispelled

Well Kanpai everyone and have a great weekend! 

Nasi Tumpeng

Hi guys, it’s Otto *again*. Today I am going to share about special food on wedding ceremony. I get the thought of posting this here because my cousin has just deliver his first child and my thought was on the marriage. Personally, I think marriage is a beautiful thing and not to mention the ceremony. In Indonesian culture, the ceremony is mostly accompanied by Tumpeng.

Tumpeng is the way of presentation of rice and side dishes in the form of a cone, as it is also called Nasi Tumpeng. The rice usually used in Tumpeng is yellow rice, although it is also often to use white rice or nasi uduk. Not only for marriage, Tumpeng can also be found in some important occasion, like the birth of a child or *sorry* circumcision of a child. The philosophy of Tumpeng is really connected to that of geographical area of Indonesia. Tumpeng is an important part of any special occasion in Indonesian culture as it symbolize gratitude to the God for abundant harvest and other blessings.

As for the food side of Tumpeng, nothing specific is to be the side dishes of this Tumpeng, however the most common side dishes for Tumpeng would be chicken floss, fried soybeans, omelet / fried egg, cucumber, and celery. For me personally I don’t really like eating Tumpeng. Not because it is not delicious, but there are still many of Indonesian food which are more delicious, including what I have posted before :9. That’s all that I want to share today, hope everyone enjoy it J

Hong Kong-style tea restaurant

Hong Kong-style tea dining rooms are one of the origins from Hong Kong‘s fast-food restaurant, which provided the fusion of Hong Kong characteristic and western-style dining. It is a popular and common place for people dining together. You can find these kinds of tea dining restaurants in Hong Kong everywhere. Their business hours are not regulated. They usually start from 6 o’clock in the early morning to mid-night or 1 o’clock morning. Restaurants that located in the busy and crowded areas would probably do all night long.

One of the most famous foods is the egg tart. The tarts consist of an outer pastry crust, filled with egg custard and baked. HK-style egg tarts have two main types of outer casings: shortcrust pastry which made with butter, and puff pastry which made with lard. Shortcrust pastsy is similar to western pie crust, and taste like cookie, while puff pastry is thicker and crispy. For my personal opinion, I like the shortcrust pastry more than the puff one. The best time to eat egg tarts is when it is freshly baked, loose and soft crust with hot and smooth egg custard tastes extraordinarily delicious.

Today egg tarts come in many variations within HK cuisine. Thses include egg white tarts, milk tarts, honey-egg tarts, ginger-flavoured egg tarts, chocolate tarts, and even bird’s nest tarts. However, most of the tea restaurant would only provide the two traditional egg tarts.


HK-style milk tea, often known as “silk stocking milk tea”, is a popular beverage originating from HK. It consists of black tea sweetened with evaporated milk. People will drink this beverage usually in breakfast, afternnon tea, and/or in the rest time of work. People use nylon net to make the milk tea. Since the nylon net looks similar with the silk stocking, thus it calls “silk stocking milk tea.” However, many people misunderstand that the “silk stocking milk tea” is really filter with the silk stocking.

The milk tea and egg tart always are best partner!

Japanese Tea Ceremony

Hi all,

I hope you have all enjoyed the long weekend, well I sure enjoyed mine!

As I said last week, I will be posting you history about tea ceremony after giving you the history of Wagashi.

The history of tea ceremony goes all the way back to 1100BC

When a Japanese Buddusit named “Eisaizenshi” brought back green tea tree from China to Kyoto. That is said to be the beginning of the green tea harvesting in Japan.  Since then green tea have been harvested all over Japan.

When green tea harvesting became one of the biggest market in Japan, gambling started amongst Samurais, where they try and match the tea with its origin.

(1333~)

The whole atmosphere of tea ceremony only begin in the 1504BC, where Jyouo Takeno and others wanted to develop tea ceremony which didn’t involve in gambling of expensive tea ceremony equipment but a ceremony which appreciates the nature and creates a philosophical atmosphere.

This is the room became smaller and the equipment begin to change its values.

Also the beauty of simplicity was developed through people inviting others for a tea ceremony.

The biggest change in the tea ceremony was by famously known “Sen-no Rikyu”,

Who innovated the authentic way of tea ceremony to artistic and pure. Rikyu was even chosen by Oda Nobunaga (Famous Syougun who controlled the biggest tribe in Japan till 1582).

It was only into Edo period where women were allowed to be in the tea ceremony. Although the culture and the demand of tea ceremony has significantly decreased since western culture came into Japan (Meiji period 1867~). This important part of the Japanese culture has been pasted on hiddenlly 

I have actually practiced tea ceremony my self. See me in the photos!

Although for many of you there is a language barrier to learn how to practice tea ceremony in Japan, I have found Australian tea ceremony teacher, so after visiting Japan and you are interested on knowing more about the tea ceremony. There are even steps for picking up chopsticks!

Contact Ryokan Gojyuan here. http://www.uedateaaustralia.com/practice-workshops/sydney-samurai-tea-workshops/

The whole process of tea ceremony is amazing, as getting served and serving others are completely different perspective. Although my legs were giving away after 20 minutes of sitting on “Seiza” position, the insight you gain from the teacher can never be compromised.

Here is a short documentation on Japanese tea ceremony, I think it would be a good starting point before you go to a tea ceremony if you have the opportunity. But like I have said, you can try the tea ceremony here in Sydney too. 

Well thats all for me today, I hope you get the chance to attend tea ceremony at least once in your life time, because it really is a hec of an experience!

How to cook Ham-bak steak?

This is Ham-bak steak and very easy to cook!!!! and really really delicious!!!

need: minced pork 500g, minced beef 500g, onion, minced garlic, bread crumbs, soy sauce, tomato sauce, vinegar, butter, sugar, salt, pepper!!!!!!!

put the minced pork and beef together!!!

and put tomato sauce, sugar,bread crumbs, minced garlic, vinegar,soy sauce!!!

and then make it circle like this!!!

and from now!! need to make sauce!!!

Sauce is very easy to make!!

put butter and onion first~ and then after 2min~ put the  tomato sauce, soy sauce, vinegar, and water, sugar!!!! and the n make it little bit sticky!!!

Then it is finish!! 

good luck!!

Soto Variation From Each Region of Indonesia

Hi guys, its Otto. Honestly, it is difficult for me to choose what to post on today’s blog, but then I asked myself what food that I want to eat now that cannot be satisfied and not for long, I thought of about Soto. Soto is a traditional Indonesian soup mainly composed of broth, meat and vegetables. Many traditional soups are called soto, whereas foreign and Western influenced soups are called sop.

History
In the Indonesian archipelago, soto is known by different names. In the local Javanese dialect, it is called soto, while in Pekalongan it is called tauto, and the dish also reached Makassar where it is called coto. Soto is found to be most prevalent in Java, and suggested that the hearty soup was originated from that island, and over the years this dish branched off in an assorted array of soto varieties.

Although soto was undoubtedly developed in the Indonesian archipelago and each region has developed its own distinctive soto recipes, some historians suggest that it was probably influenced by foreign culinary tradition, especially Chinese. Denys Lombard in his book Le Carrefour Javanais suggested that the origin of soto was a Chinese soup, caudo, popular in Semarang among Chinese immigrants during colonial VOC era, circa 17th century.

Another scholar suggests that it was more likely a mixture of cooking traditions in the region, namely Chinese, Indian, and native Indonesian cuisine.There are traces of Chinese influence such as the use of bihun (rice vermicelli) and the preference for fried garlic as a condiment, while the use of turmeric suggests Indian influence. Another example is soto betawi from Jakarta uses minyak samin (ghee), which indicates Arab or Muslim Indian influences.Another historian suggest that some soto recipe reflects the past condition of its people. Soto tangkar, which today is a meat soup, was mostly made from the broth of goat rib-cage bones (Betawi:tangkar) in the past because meat was expensive, or the common population of Batavia were too poor to afford some meat back then.[10] Soto recipes has been highly localized according to local tradition and available ingredients, for example in Hindu-majority island of Bali, soto babi (pork soto) can be found, since Hindu Balinese prefer pork while beef is seldom consumed, they also do not shared Indonesian Muslim halal dietary law that forbid the consumption of pork.

The meat soup dish influenced various regions and each developed its own recipes, with the ingredients being highly localized according to available ingredients and local cooking traditions. As a result, rich variants of soto were developed across Indonesia.
Since there are a lot varieties of soto in Indonesia, however, I like the one that is from my hometown and one from a city called Makassar.

Now let me show you the difference of some soto in Indonesia.


Soto Betawi - mainly consisting ofoffal in creamy milk or coconut milk soup, from Jakarta



Soto Madura – usually eaten with rice and served with egg, from Madura.



Coto Makassar – beef soto with different style from another soto



Soto Kaki Mencos (cow's foot tendons soto), a Betawi specialty.

And take a look of how to make a simple Soto Ayam with this video (its difficult to find English version of the video but i managed it )