Ramen Bankara has now three outlets with the two cities stores opening up in the last couple of months. However, it was the Doncaster outlet that was first in Australia, located inside the Westfield shopping centre and providing more options for those wanting Japanese cuisine with Hanaichi and Hakata Gensuke preceding it.
I love ramen and even when I was in Japan, I never tired of it. Ramen Bankara has a choice of three different soup bases with your choice of add ons such as eggs, chashu, bamboo shoots and seaweed. Each classic option has a premium version with more add ons.
Their Bankara Ramen has pork broth as its base and it’s absolutely delicious. It has an amazing rich pork flavour, and their pork belly is so tender. One downside, was the amount of fat floating in the broth. I’d love if they sieved a bit of it out but other than that, it’s the one to get.
Chuka Soba Ramen is another pork broth but this has the added option of getting it spicy. It’s a milder broth and a bit more tangy and cleaner for the palate.
Ramen Bankara’s Tonkotsu can also be ordered spicy, and it’s more creamy than the Chuka Soba. It’s made from pork bones that give it that creamy texture. I like the spicy kick more in the Tonkotsu.
There aren’t too many choices for good ramen around these parts of town so Ramen Bankara satisfies those cravings just nicely.
Ramen Bankara – Doncaster
Westfield Doncaster Shopping Centre
Ground Level, 619 Doncaster Road
Doncaster VIC 3108
These Almond Cookies are quite light that melt ever so slightly in your mouth. I’ve added in toasted almonds for that added little crunch inside which works a treat. It’s very easy to make and great for Chinese New Year but of course who wouldn’t want this all year round.
Almond Cookies (adapted from With love, from Little Nyonya by Baba Philip Chia)
Makes: 50 cookies
Preparation Time: 10 minutes
Cooking Time: 25 minutes
100g icing sugar
250g plain flour
1 tsp baking soda
1 tsp baking powder
50g ground almond
1/4 tsp salt
150ml vegetable oil
1 tsp vanilla essence
50g slivered almonds
1. Preheat oven at 175°C.
2. Place the slivered almonds onto a lined baking tray and bake for a 2 to 3 minutes or until slightly golden in colour and allow to cool.
3. Chop the slivered almonds into small pieces and set aside.
4. In a large bowl, sift in the icing sugar, plain flour, baking soda, baking powder, ground almonds and salt and mix together.
5. Add in the vegetable oil and vanilla essence to the dry mix and mix well until it is mostly all combined.
6. Mix in the chopped almonds until just combined.
7. Either roll out the dough and use cookie cutters or just use your hands/food gloves and take a tablespoon sized piece of dough and roll into a ball. Place onto a lined baking tray and flatten it gently.
8. Bake in the oven for 10 to 12 minutes or until the bottom of the cookies are slightly golden and cooked through.
When Chinese New Year comes along, it’s always the delight of receiving red packets and eating copious amounts of food and snacks. One of my favourite snacks is the melt-in-your-mouth Peanut Cookies and honestly it’s difficult to just stop at one. It’s also very easy to make with very few ingredients. I found a fantastic recipe by Alan Ooi in his book In Love With Cookies, which I do recommend taking a look at his book because there is a great number of yummy cookie recipes in there to try.
Peanut Cookies (by Alan Ooi)
Makes: 120 cookies
Preparation Time: 10 minutes
Cooking Time: 40 minutes
230g peanut oil
250g caster sugar
1/2 tsp salt
450g plain flour
2 egg yolks
1. Preheat oven to 165°C.
2. In a blender, grind the peanuts into a powder. Being careful not to over grind as it will turn into a soft paste.
3. Place all the ingredients into a blender. Blend until well combined.
4. Divide the dough into small round pieces. Arrange in a baking tray and brush a layer of egg yolk on top of the cookies.
5. Bake in the oven for 20 to 25 minutes or until light golden brown.
One weekend, I was in a black sesame mood and went through a number of black sesame recipes. I found this recipe from WendyinKK and it these came out amazingly well. Bold black sesame flavour, light and slight buttery texture of shortbread. Shared these among friends and family and had great feedback too!
Black Sesame Cookies (By WendyinKK)
Makes: 75 cookies
Preparation Time: 5 minutes
Cooking Time: 25 minutes
100g salted butter, softened
60g icing sugar, sifted
120g plain flour, plus extra for rolling out dough
50g black sesame powder
black and white sesame seeds for decoration
1. Preheat oven to 170°C.
2. In a mixer, whisk butter and sifted icing sugar until light and fluffy.
3. Sift in the plain flour and black sesame powder and mix until combined.
4. Leave the mixture for 15 minutes.
5. Roll out the dough to desired thickness and use a cookie cutter to cut out the cookies and sprinkle sesame seeds on top. Place onto a lined baking tray.
6. Bake in the oven for 15 minutes or until edges are just slightly browned. Leave to cool.
After an extensive search on Zomato I came across Nachos Cantina in Mount Waverley which had pretty great reviews to its name. I love Mexican food; flavourful meat, corn, rice, sometimes spicy, and copious amounts of cheese. What’s more to love?
Nachos Cantina’s Enchiladas are absolutely delicious. Served with rice these are a little bit spicy but everything complements each other.
The Sizziling Fajitas with rice and warm tortillas, guacamole and salsa was another tasty dish. I loved the marinade they add to the meat, and eaten with the tortilla and salad it’s a great meal.
Tex Mex Ribs with Mexican Salad was an interesting one. The salad comes in a deep fried cup but I found that a tad too oily for my liking. The ribs were tender but wasn’t a big fan of the flavour. The rice in all the dishes, on the other hand, was flavourful and fresh.
Delicious meals for a great price and I now don’t have to venture too far for good Mexican food.
175 Waverley Road
Mount Waverley VIC 3149