Jaidee Thai is one of the numerous Thai restaurants towards the Hoddle Street end of Victoria Street. Jinda Thai, iSpicy 2 and Ying Thai are also located around these parts of town. Jaidee Thai is the newcomer on the block and what they offer isn’t too different from the rest.
Jaidee Thai’s Pad Thai looks great with its combination of chicken, fresh bean sprouts and chopped peanuts. However taste wise it falls a bit short compared to the likes of Jinda Thai’s Pad Thai and even iSpicy’s. The aroma and flavour of the sauce used isn’t as strong, and if you have ever tried Jinda Thai’s version, you’ll instantly be able to tell the difference. Over there, it’s fragrant as it arrives in front of you, with the nutty smell of the chopped peanuts. Although that is not to say Jaidee Thai’s Pad Thai isn’t good, it has its pros but with so many Thai eateries around, a dish like this needs to stand out.
Jaidee Thai’s Thai Fried Rice (Chicken) served with a slice of lime smells and tastes great actually. The chunky tomato adds depth to the fried rice, along with the greens. The let-down of the dish is that the rice is on the wet side of things, which makes the fried rice feel soggy. I definitely prefer my fried rice to be drier but this might be the Thai style of Fried Rice as I recall dining at Tom Toon Thai Noodle Cafe and it was quite similar.
Although I haven’t been left impressed by the dishes I’ve tried, you’ll still end up with a decent meal at Jaidee Thai. I’d probably give it another go sometime in the future, but Jinda Thai is still the one to beat.
112 Victoria Street
Richmond VIC 3121
Japan Komo was recommended to me by my colleague and having never really stopped by at Mitcham, even though living quite close by, I thought it was a good incentive to take a look around there. Japan Komo is quite a small restaurant on Whitehorse Road, and seemingly ever so popular.
One thing I love is a good Spicy Tuna Roll, and funnily enough there is a little Japanese Sushi store inside Woolworths Box Hill that makes a pretty darn tasty Spicy Tuna Roll. Japan Komo’s Tuna Roll isn’t as great as I expected, they use the standard store bought Asian chilli sauce as their chilli “spice” instead of their own version version like the Woolies has (Spicy Japanese Mayo). Flavour-wise the tuna tastes fresh, but again the chilli sauce is the let down.
Their Sukiyaki Beef Bento comes with a generous serving of beef, rice, small sushi and croquettes with a side of salad and miso soup. The beef is cooked well, and the seasoning is balanced.
I’ve mentioned the fantastic Japanese curry at Momotaro Rahmen in Richmond, and this Japanese Beef Curry is quite different to the one at Momotaro. The curry here is quite watery, and I haven’t often come across a Japanese curry that isn’t even a bit thick. Flavour is there, but I found it a slightly strange and the beef a tad tough.
Japan Komo is run by Japanese (or at least cooked by Japanese) but unfortunately I found my dining experience here a disappointment. Although the food here isn’t bad by any means, there are Japanese restaurants around these parts of town that I’d prefer to go to instead (Irodori House in Box Hill or even the slightly pricey Miku in Doncaster). Maybe their other sushi rolls and sashimi are fantastic, as the reviews here are definitely overwhelmingly positive.
497 Whitehorse Road
Mitcham VIC 3132
Kneading bread or dough is very relaxing for me so I was very happy to try out this recipe from BBC GoodFood which looked very simple to make (Spoiler alert: it was) and yet so appealing with its use of wholemeal flour and mixed seeds to give it a bit of a bite inside. The smell of freshly baked bread is just simply amazing for breakfast, take a look at the recipe below.
500g strong wholemeal flour
7g sachet fast-action dried yeast
2 tsp bread improver (Optional)
1 tsp salt
up to 350ml warm water
100g mixed seeds (I used a mix of pepitas, sunflower seeds and pine nuts)
50g walnut pieces
a little sunflower oil, for greasing
1. Make the dough with the flour, yeast, salt (and bread improved if wanted) by tipping the flour, yeast and salt into a large bowl and making a well in the middle.
2. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough (add a splash more water if necessary)
3. Tip the dough onto a lightly floured surface and start adding most of the seeds and all the walnuts as you knead. Knead for at least 10 mins until smooth and elastic (Can also be done in a tabletop mixer with a dough hook but why skip all that fun)
4. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
5. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Shape the dough into a large round and roll the round in the remaining seeds, then lift the bread into a tray to prove for about 30 mins until doubled in size. (I left mine overnight to bake fresh in the morning)
6. Heat oven to 220C/fan 200C/gas 7. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when tapped on the base. Leave the bread on a cooling rack to cool completely.
The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.
This bread was very easy to make, with just a small amount of waiting time for it to rise. The bread comes out soft inside but still crunchy with the pine nuts, pepitas and sunflower seeds. The fresh crust was also stunning and if you prefer the slices to be a bit more crunchy, just lightly toast it and then butter it and that’s basically all you need for a fantastic slice of bread. One word. Yum.
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