I motivate myself to exercise by treating myself with baked goods. Apparently I don’t know the meaning of the word “counter-productive”!
When we have a day of aikido training at the Clifton Hill dojo, we usually head across Queens Parade to Cavallini bakery. Most of our dojo-mates head to the other cafes with more seating, but I am an unforgivable food snob, after all. I almost don’t even want to invite the others since a) there’s barely any room and b) they’d just complain about all the carbs sitting heavy in their stomachs at training.
They’re just soft. Like my tummy :)
Warning: this post is very carb and photo heavy! Please note that all of these photos have been taken over many, MANY visits to Cavallini. If we actually ordered everything in one sitting, we wouldn’t be able to fit through the door to leave!
Keep reading Cavallini, Clifton Hill…
Adobo is so close to my heart that I actually started this blog to write about it. This is not a recipe, it’s honestly a method. It must be cooked by feel, rather than by instructions.
Adobo is probably the most famous Filipino dish ever, but if you haven’t heard of it before, it’s meat (usually chicken or pork) that’s been braised in soy sauce and vinegar, flavoured with garlic, bay and pepper. Some variations exist (adobo puti without soy sauce and adobo sa gata with coconut milk), but I’ve never actually tried them myself. I have successfully made salmon adobo, but since the sauce depends on fat for richness, I haven’t been able to figure out a good vegetarian version. Sayang sa Doctor, I guess.
These are the important points:
- Meat with skin and bone still attached is optimal. But if you make this with pork belly for maximum fattiness, you’re straying into paksiw territory.
- Adobo is a meat-only dish. You can add sliced onions, but then you’re heading towards bistek, even if you’re not using beef.
- You can mix chicken and pork, but I don’t prefer it that way.
- Browning the meat is not necessary, but if you’re feeling conscientious, you can.
- Adobo is always served with steamed white rice. I try to include steamed vegetables to help me not feel so guilty.
- Whole peppercorns add to the excitement of eating adobo. You aren’t Filipino until you’ve accidentally bitten one and flooded your mouth with pepper.
- The dish is “adobo”, pronouced AH-doh-boh. Adobong is the adjective, adobong manok (chicken adobo) or adobong baboy (pork adobo). It is only kind of related to chipotles in adobo sauce in that it uses vinegar.
Singag is another “method-not-recipe” for fried rice. Unlike Chinese-style fried rice with vegetables and egg, sinagag is a way to make leftover rice more unhealthy tasty by frying. In this case, it’s flavoured with just the oil and sauce leftover from cooking adobo.
Keep reading My Adobo Method (with bonus Sinagag)…
On the Australia Day long weekend, the Doctor and I took a trip up to Mount Hotham to stay with a few friends. Since I’m still in holiday mode, here’s some of my snapshots from the trip!
Keep reading On Top of the World – Mount Hotham…
I first heard of the Sweet Adventures Blog Hop from my Eat.Drink.Blog buddies Anna (Adobo Down Under) and J (84th and 3rd), but never really got around to doing any of the challenges. But when I made this recipe during Melbourne’s first heatwave of 2014, the Doctor mentioned that it would make a great icy pole and a memory stirred…
Keep reading Blueberry Citrusade Popsicles…
A couple of years ago, I tried to learn how to play Starcraft 2. It didn’t take long for me to realise that I’d never tried Korean food before. So I consulted Urbanspoon, grabbed some friends, and ventured out to Kimchi Hut – my best-rated local Korean restaurant.
Unsurprisingly, it’s now one of my fail-safe places to find great food… as long as you book first.
Keep reading Kimchi Hut, Glen Waverley…
It’s a new year, and once again, most people are probably going to try to “eat healthier” this time. My healthiest start to the day is a fruit-filled smoothie. Problem is, good yoghurt is a really expensive ingredient!
So I started making my own yoghurt for about 1/6th of what I was paying, with all the benefits of pro-biotics, I couldn’t afford to not blog about it!
Keep reading Homemade (Greek) Yoghurt…