December has always been my favorite month of the year for some reasons. It’s my birthday month and no need to mention we also celebrate the festive season of Christmas and New Year too! This 12th month of the year is when I have my final exam and then rewarded by a long holiday until the next year, when abundant yummy foods are available at most of the time and when family and friends come and gather to celebrate the joy of Christmas. For those reasons, how can I not love December?
I just had my silver birthday this December and sometimes I can’t believe I’ve reached this age. I feel like I’m still 22, isn’t that normal or it is just me? HA! I had a small birthday lunch with my family of mom, dad and my brother at Glosis Grill and Bar. This is one of Bandung’s old eatery that survives until today. I chose to have lunch here since Glosis Grill and Bar has pretty much historic childhood memories for the family. Our family is a loyal customer since I was very little and we used to spend many of our Sundays at Glosis back then. Even though many things have changed (they have relocated for several times since their first appearance) but we still want to go back there.
The soup served with tiny bites of croutons and warm yet moist bread roll. I (was) a big fan of Glosis’ mushroom soup as they make it with blended champignon and cream instead of adding sliced mushrooms into cream soup. Honestly I felt a little disappointment as the soup was too watery and not much blended mushroom there.
I’m not very sure why the starters were mushroom themed until I write this post. The presentation was lovely and inviting, mushrooms also fried perfectly crunchy but it would be nicer if they add more seasoning to it. Seriously the mushrooms were plain but the good things you can savor the freshness of the mushroom, (if that’s what they intend to highlight with the dish?).IDR 28,000 ~ US$ 2.80
Salmon Lemon Butter
I got excited and delighted to see all the vibrant colors on my plate and couldn’t wait to devour them all! Salmon was grilled to medium as what I requested and I really love how it went well with the lemon butter sauce and salsa. I just feel they need to add a little bit more seasonings for the potato, really.
My mom’s all time favorite at Glosis is the Smoked Pork Chop. Pork meat was smoked and seasoned very well, super tender smokeyyy meat combined with the sauce was beyond. I reckoned the smoked pork chop was the star on that day!
Sirloin steak is actually a very basic menu, sadly the meat was cooked very medium instead of well done as my dad’s request. We were relieved because the staffs did a quick response to change it with well done cooked meat.
New Yorker Steak
The New Yorker was nice, perfectly medium cooked and also well seasoned. The sauteed mushroom, onion and tomato was lovely too. My brother had a quick movement eating it up!
The beverages were so-so but I recommend their Mojito selections as they are pretty awesome and would be a good pair for any dishes. A little offs we found during the lunch couldn’t ruin our joy and happiness that day. We still love the place, the ambient, the attentive staffs and hope there will be some improvements to their foods.
Glosis Grill and Bar
Jl. Hegarmanah No. 6
Bandung (022) 203 – 1321
unfamous pork and lamb ribs at Hurricanes Grill seems to be one of the top list when you visiting Sydney and surrounds. The restaurant joints are located at several points in Sydney but my review would be talking about the Bondi Beach branch. I must say it was a totally beautiful day, for the super bright blue sky, fresh air and warm sunshine. A perfect beachy weather to grab a really really good food with my family.
The restaurant was quite silent at the moment we came in, a friendly waitress greeted and directed us to the table. It didn’t take us long to decide what to order, the fact is we knew already what we want, a full rack of pork ribs with chunky french fries, another full rack of lamb ribs with baked potato and a bowl of Caesar salad.
We got our orders pretty fast and offered to wear a bib (yes I’m talking about that baby’s eating attribute) around our neck before started digging. Well, I must say you really need one since you may be smeared by the overflow BBQ sauce all over your mouth and possibly on your clothes too. I bet you will end up using your hands instead of the cutleries, those meaty bitty ribs are just too finger-lickin’-good!
The salad came in a big bowl full of goodness. Caesar Salad is pretty basic and Hurricanes do it right of fresh crisp veggies, yummy crispy bacon, croutons and really good dressing. A not-so-salad-person like my dad could even say he loves it!
Full Rack Lamb
I was surprised by how big the size is but I couldn’t really stop eating once started. Rich and generous BBQ sauce smeared all over the ribs was so shiny, smoky-caramelized smell from the grilling are calling you to dig in quickly. Everyone just gave up using the cutlery and start pulling by hands! Tats, my favorite scene!
The thick, tender, juicy and very well-seasoned meat served along with baked potato and chives-sour cream. Sour cream was in a solid-butter form and it melted down beautifully when spread over the hot baked potato. Potato was perfectly smooth and chives-sour cream enhanced the flavor.
Full Rack Pork Ribs
Pork ribs sized even bigger than the lamb and served with chunky crispy french fries. The pork meat was also tender and juicy but there was porky smell that not very pleasant for me. I don’t know if it’s just me since my brother seemed loving it so much.
Half AU$ 34.90 or Full AU$ 44.90
Overall I prefer the lamb ribs than the pork one and loving chunky french fries more than baked potato. Meat and fries are just never go wrong! We were fully satiated by the foods, happy with the attentive yet friendly service and ready to have another adventure on the beach. Keep reading and scrolling down to have a glimpse of it!
During the visit, one of the waiter told us about the ongoing event alongside of Bondi beach walk “Sculpture by The Sea”. Therefore we decided to sneak out after having lunch. In this post, I also want to share some of my favorite sculptures among the amazing masterpieces of great artists from all around the globe. Hope you enjoy!
Statistic has recorded that Australia sells 50.000 pies per hour! Let me repeat, yes it is 50.000 pies in one hour. OH MY GOSH.
That was my first reaction after reading the statistic. Meat pie is very popular in Australia and it is said the pie production has grown into that spectacular number between the years of 1948 to 1998 (data from Four’N Twenty Wiki page). Australian loves having meat pie for brekkie or just snacking or other alternative is as a perfect companion while watching footy.
Since my first visit in Australia as a tourist then actually live here as a student, I also have cultivated a meat pie addiction. Those days when I used to help my cousin in his bakery last year, the only product I consistently grabbed to eat was pie. I tried steak and mushroom one day, chunky beef on the next day, then tried the feta&spinach on the other day and so on. Phew. Basically I do love pastries especially the savory ones but I must say none as good as those pies here in OZ.
What a fortunate fate for me to be here and I could enjoy the yummy pie anywhere even from the frozen ones. Four’N Twenty Meat Pie is so popular in Victoria and can be found in any market in this state. Sometimes, even the bakery’s pie is too dry and the filling is just not very tasty (even they said it’s freshly made) but the pie from Four’N Twenty is divine. Meat pie is one of my best partner and the Angus Beef Cheese and Bacon Pie from Four’N Twenty is my current favorite.
This actually one of my favorite flavor since I love almost everything cheesy and meaty. The producer of Four’N Twenty is very thougthful with the super generous cheese filling that really has spoiled my tummy. The most awaited moment of eating this kind of pie is when I cut down the pie, taaa-daaaaa, an overflowing stream of melting cheese and beef bacon in gravy sauce seem like seducing me. It is indeed very flavorful and no wonder in some particular condition, I could finish 2 pies in a row! Fat, yes.
Apart from the heavenly cheesy filling, it’s easy to prepare this pie too (of course, that is the point of buying frozen product though). Actually I reckon it is nicer to heat the pie by oven but sometimes if I’m too lazy (which happens almost all the time), I will just use the microwave instead. Since every microwave works in different fashion, you may need to have a trial and error first until you get the best one. Mine is 2.30 minutes for thawed pie and 3.30 minutes for the frozen pie.
It’s a T.G.I.F! I am quite amazed of myself this morning to wake up so early and prepared many things including breakfast and lunch box before heading to university. To be honest I’m totally not a morning person and having a tendency to skip breakfast unless I have plenty of time that day. I had a plan in mind to prepare and get myself a nice breakfast to survive the whole Friday at uni though. So this morning I had an experience with bacon cup. This breakfast menu is so popular with many different names nowadays and you can find it everywhere like on Pinterest that I have seen lots of bacon cup creations. But this one is mine!
Normally people use muffin mold but I don’t have it so I used a ramekin instead.
Ingredients (for 2 portion) :
- 8 slices of bacon
- 2 slices of wholemeal bread
- small cuts of broccoli
- grated tasty cheese
- 2 eggs
- gourmet lettuce
Step by Step :
- Preheat oven to 180 degrees Celcius
- Lightly grease the ramekin with butter
- Cut wholemeal bread in rounded form to be placed as the cup basis
- Arrange the bacon to form the a “cup”, normally it takes 3-4 slices
- Place grated cheese and small cuts broccoli into the cup
- Break an egg into each ramekin
- Sprinkle slightly with cheese and pepper
- Bake for 10 minutes or until eggs is cooked
- Remove the bacon cup and arrange on plate with the lettuce
I always find broccoli goes very well with cheese and the smell of baked broccoli is so good. Lettuce brings freshness and neutralize the overall taste so it’s not too overwhelming by the savory ingredients.
I wish you guys could have a great great week end ahead! 🙂
I have planned to do my weekly grocery shopping today and it seemed that I overly excited to cook many things. I went to 3 different supermarkets and 1 smaller market so you can imagine how tired I am after walking round and round from one shop to another. I did walk all the way, no transportation used other than my legs. Well, consider this as an exercise yeah. I always love grocery shopping so much and it has become kind of weekly activity that I love. Back home I also do grocery every Thursday because it’s a discounted day for any fruit, veggie and meat purchasing. Hahaha 🙂
From the title you must have got the idea that I had cheesy oysters for lunch today. I found those lovely oysters in the 4th market and they were so fresh that I couldn’t bear myself not to buy them. I didn’t have any idea of having oyster today but well.. I only bought half dozen even though surely I can manage a dozen easily but I tend to have high cholesterol level so half should be fine. This is so simple fast and of course easy that you can do it in less than 20 minutes. In addition, if you are a cheese freak like me, it would suit you very well.
- fresh lemon
- dash of salt
- grated tasty cheese
- gourmet lettuce
Step by Step :
- Pre-heat oven in 180 degree for about 5-7 minutes
- Sprinkle salt over each of the oyster
- Lightly squeeze lemon
- Sprinkle grated cheese
- Set the oyster in the oven and bake for 3-4 minutes. Actually I just want to make the cheese melted and crusted nicely. I really avoid the oysters to be finely cooked.
- Arrange the oysters upon layer of lettuce and serve with lemon if you like
Why are there only four in the picture? Well, I stole 2 of them while waiting the oven heated. I had two fresh oyster with lemon juice and dash of salt. So happy they were so fresh and taste real good. Such a Thursday treat! Have a lovely baked cheesy oyster, you!
Total time : 15 minutes including preparation time
Yeayy this is a public holiday here in OZ and as today is Thursday, I know many people take a leave on Friday for having a long weekend. After cancelling my lunch appointment with a friend because we didn’t feel like going out, I decided to do a grocery shopping. Yes I want to cook something delicious and as I just watched one of Jamie Oliver’s cooking video the previous day, I felt so tempted to give the mushroom and steak recipe a try. So here I am with yummy Mushroom and Steak for my late lunch!
Before talking much about the steak, I want to tell you what public holiday is in Australia this Thursday. Alright, so today is Anzac Day, commemorated as the anniversary of the landing on Galipoli in 1915. This is the day to remember all Australians who fought and died in all wars, conflicts and peace keeping operations (you can find more info about Anzac day click here). So there are ceremonies and marches in towns and cities nationwide to remember and respect the veterans. I reckon April 25th is one of the most important national event for Australians.
Public holiday or not actually is no difference for me as I don’t have class or work on Thursday either. What so special today is I had a morning shift working and got a chance to experience the Anzac day celebration. Oh, FYI I work in a Retirement Village kitchen in the last 7 months. Some of the residents were soldiers or even nurses during wars and this morning I watched them did a march with badges and medals put on their suits. I was overwhelmed seeing them so gallant, proud and well, oh so cool for their ages which are averagely over 90. So happy to see them with smiles on their face!
In order to celebrate the march-y and glorious feeling, steak and mushroom sounds incredibly mouthwatering for me. I went to the market and bought Porterhouse beef, some flat large mushrooms and portobellos as well. I got all of the fresh herbs from my workplace as the chefs grow all herbs themselves so we can always get fresh herbs for cooking ingredients. So happy!
- 250 gr Porterhouse beef (for 1 portion, double the amount for more portions)
- 3 flat large mushrooms
- 5-6 portobello mushrooms
- cracked corn pepper
- 2 lemon wedges
- 2 cloves of garlic, finely mince 1 clove
- fresh rosemary
- fresh thyme
- Olive oil
Step by Step the Saute Mushroom :
- Season beef with salt and pepper, leave
- Thinly cut mushrooms but leave some portobellos in their shape
- Heat the pan, add olive oil
- Add mushrooms and garlic together, season with salt, pepper, and squeeze a little amount of lemon juice then mix together
- When the mushroom cooked, add a knob of butter then mix well
- Add fresh thyme and mix well
- Set the mushroom on a plate
Step by Step the Steak :
- Medium-heat the seared pan
- Add olive oil then put the beef
- Rub each side of the beef with rosemary and garlic
- Cook the beef until your desirable done-ness (I love medium done beef)
- Now we are going to make a seasoning board. In a clean cutting board, splash olive oil, lemon juice, bit of pepper and chopped rosemary over the board
- Slice the beef about 0.5 cm and smear every pieces with the seasoning on the board
- Arrange the sliced beef nicely upon the saute mushroom and serve!
Note : Don’t be too generous in squeezing the lemon otherwise you’ll ruin it with sourness! The dish smells so good as I love herbs so much especially rosemary has a really nice tasteful aroma. I always have a tricky experience in cooking medium done steak but the result today made me so happy. I followed Mr. Oliver’s instruction to pat the meat to check its done-ness and when it feels like chewy when you pat on it, it supposed to be medium done. In my experience today, I made sure to cook the beef outer side until it caramelized and burnt beautifully. It turned out so tender and delicious. Thank you for the recipe Mr. Oliver! I love you 🙂
I didn’t completely follow his recipe but yes I do almost all of his instructions.
Preparing and Cooking time in total : 45 minutes
When it comes to my own homemade cooking, I am a big fan of everything fast and easy to cook. As this is such a busy week, I wanted to reward myself a self-cooked dinner on Friday night. Kind of a chilling me-time, with good food and nice book.
I know tofu gratin sounds a little bit confusing as this is combining Asian food with western style. Well this is an amazing fusion food for me. I had tofu gratin twice about two years ago. The first time I had it in a Japanese fusion Restaurant in Jakarta and the second one was my trial replicating what I ate in that restaurant.
I have bought a tube of silken tofu since the beginning of last week but had no idea what to cook. Until yesterday I was so craving for tofu and the only stuffs I have in the fridge quite supportive to be cooked as gratin. So here we go!
- 1 tube of plain silken tofu or any silken tofu
- 50 ml of lite milk
- 2 slices of tasty cheddar cheese
- minced carrot
- 1 tsp of butter
- salt and pepper
- one beaten egg
- parmesan cheese
- Heat up the oven to 180 degree Celcius while you preparing all the ingredients (approximately 10 minutes)
- Cut the tofu into thin pieces (approx 1,5cm each), arrange and pile them nicely in a bowl
- Heat up milk, butter and 1 slice of cheese, stir quickly until cheese melted and pour immediately into the bowl, try to spread the top side of the tofu evenly
- Mixed egg with carrot, salt and pepper then pour into the bowl
- Cut cheese slice into 4 parts and arrange above the tofu
- Oven for 25-30 minutes
- Sprinkle with parmesan cheese and spread with mayonnaise
Well it was such a fatty dinner though, but no problem as I don’t eat this everyday, right? No sin..no guilty feeling..it was a guilty pleasure 😀
This is my first attempt and fortunately it turned out well. I know it looks ugly and not mouthwatering enough but trust me the flavor is so good. And the fact that I don’t have appropriate knife skill make the execution even worse. Ha! I really have no idea that cutting the pork loin into desirable thickness and shape would not be that easy. Even this is more likely a western style dish, I had a delightful dinner by combining it with freshly cook rice. 🙂
- 500 gr boneless pork loin
- garlic salt/rock salt
- rock pepper
- dry herbs (thyme, sage, rosemary, marjoram, basil and oregano)
- fresh lemon
- extra light olive oil
The Step by Step :
- Pour hot water to the pork loin
- Drain well and dry using clean towel or napkins (the same method with cooking the salmon)
- Mix all the seasoning as desired amount (salt, pepper, herbs and olive oil) then rub all over the meat
- Squash lemon and spread the juice evenly, leave
- Preheat oven to 180 degrees C
- Place pork on a roasting pan and roast for 30 minutes
- Pour the juices from pork roasting into a bowl and set aside
- Cut pork cross side into desired thickness, pour the meat juice and place back into the oven for 10-15 minutes longer
- Arrange pork slices on plate and pour the leftover juice, serve
Important Notes : Oven characteristics may vary between one to another so it’s better if you adjust with your oven condition. I read that 145-150 C degree would be the perfect temperature. If you set too high temperature the meat will definitely be drier. I used fan oven and it usually takes about 20 degrees C lower temperature for gas oven.
Preparation : 15 minutes + Cooking time : approx 1 hour = 1 hour and 15 minutes 🙂
Have a nice week end and a happy tummy everyone!