I love mixing Western style desserts with Asian flavours and here I found a recipe from Just One Cookbook that combines that creamy and light French Crème Brûlée with Japanese Green Tea flavour for that slightly bitter tea note. Perfect!
Green Tea Crème Brûlée (adapted from Just One Cookbook)
360ml Thickened Cream
360ml Full Cream Milk
1 tbsp Green Tea Powder
5 Large Egg Yolks
100g Caster Sugar, plus 1 tsp for each serving
1. Preheat oven to 150°C.
2. In a medium saucepan, add the thickened cream, full cream milk, and sifted green tea powder and heat over medium heat. Stir the mixture often, until it’s very hot to touch but not boiling. Remove from the heat and allow to cool.
3. Start to boil a kettle over the stove.
4. In a medium sized bowl, whisk the caster sugar and egg yolks until the mixture becomes pale in colour.
5. Add the milk mixture a bit at a time to the egg mixture, whisking vigorously so that you avoid cooking the eggs.
6. Once it has all been mixed together, place a sieve or a cheesecloth over a large bowl and strain the mixture.
7. Pour the strained mixture into 6 medium sized ramekins, then place the ramekins into a deep baking tray or pan.
8. Pour the boiling water into the baking tray or pan until the water comes up to halfway on the sides of the ramekins. Place the tray in the oven. Bake the crème brûlée for around 30 to 40 minute or until the crème brûlée is set when shaken but the middle still wobbles. Remove the ramekins from the oven and then allow to cool to room temperature before cling wrapping the ramekins and refrigerating for at least 2 hours (up to 3 days).
9. Take out the ramekins at least 30 minutes before caramelising the sugar on top. Then add one teaspoon of the caster sugar on top and move the ramekin around so that the sugar coats the entire top of the crème brûlée and discard any excess sugar. Using a kitchen blowtorch, melt the sugar until the sugar caramelises and browns. Leave the crème brûlée ramekins for at least 5 minutes before serving.
Overseas Seafood Restaurant is a Chinese restaurant located along Springvale Road in Forest Hill serving your typical Chinese main dishes but also serving Yum Cha for lunch. For Yum Cha, they offer a wide selection of Yum Cha dishes like Siu Mai (Pork Dumplings) and Congee.
We found the service to be a bit average, which I guess is the norm in Chinese restaurants and especially so when it gets busy for Yum Cha. Food-wise, the Siu Mai had decent flavour but the congee lacked that slight saltiness.
Their Prawn filling wrapped in Beancurd skins was quite tasty. Having a bit of bite with the filling and the slightly sweet fried beancurd skin making a nice combination.
The Yam Cake and Lo Bak Go (Steamed Radish Cake) were tasty. The Lo Bak Go just needed to be a bit more crispy, but flavour-wise it was good. It had good radish flavour.
The Salted Egg Custard steamed buns were sadly overdone. Inside was not runny as it was supposed to be. A disappointment.
The Har Gow (Prawn dumpling) lacked flavour, and required the chilli sauce to add the saltiness to it. Bland.
The dumplings here had a decently tasting filling.
Overseas Seafood Restaurant does decent Yum Cha, and honestly around the eastern suburbs it’s difficult to find great Yum Cha so luckily Overseas Seafood Restaurant is above average at the very least.
Overseas Seafood Restaurant
482 Springvale Road
Forest Hill VIC 3131
I love the taste of peppermint. There’s something just so refreshing about it and it goes perfectly with rich and creamy chocolate. I found this lovely recipe from The Food Charlatan and the cookies looked spectacular so I had to give it a try.
Mint Chocolate Cookies (adapted from The Food Charlatan)
Makes: 40 cookies
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Passive Time: 1 hour (optional)
225g Unsalted Butter, Softened
160g Caster Sugar
2 Large Eggs
1 Egg Yolk
1 tsp Peppermint Extract
10 drops Green Food Colouring
585g Plain Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cream of Tartar
1/2 tsp Salt
170g Dark Chocolate Chips
170g Milk Chocolate Chips
1. Preheat oven to 175°C and line baking sheets with baking paper.
2. In a stand mixer, beat the unsalted butter and caster sugar together until light and fluffy.
3. Add the eggs and yolk, peppermint extract and food colouring and mix until well combined.
4. In a separate bowl, sift the plain flour, baking powder, baking soda, cream of tartar and salt.
5. Add the dry flour mixture to the butter mixture and mix until mixture is not fully combined.
6. Set aside around 1/3 cup a mixture of dark and milk chocolate chips. Then take half of the dark and milk chocolate chips and chop coarsely with a knife.
7. Add the rest of the chocolate chips and coarsely chopped chocolate chips to the cookie dough mixture and mix until just combined.
8. Take a tablespoon of the dough and shape it to form a ball. Place these on the baking sheets and then gently flatten them. Then press the leftover chocolate chips on the top of the cookies.
9. Place the cookies into the oven and bake for around 8 to 10 minutes or until the cookies are just starting to brown. Remove from the oven and allow to cool for around 5 minutes then remove the cookies from the baking sheets and place onto cooling racks to cool completely.
Shanghai Street is famously known for their Xiao Long Bao. It’s one of the very popular eateries in Chinatown. While Shanghai Street is known for their Xiao Long Bao, their menu is extensive with a variety of Dim Sum offerings, dumplings, wontons, noodles, rice dishes and soups as well.
Their Xiao Long Bao has an incredibly tasty filling. It’s similar to that off a traditional Chinese dumpling, with the subtle taste of ginger. However, the bun is likened to that of a BBQ Pork Bun, which is light and fluffy. The combination is great, juicy pork filling with the fluffy exterior. Winner.
Shanghai Street’s fried rice is also very good. It has this very salty taste to but it’s very flavourful.
The Pork & Prawn Dumplings with a peanut and sesame sauce is quite interesting. A different combination that I’m used to and not entirely sure I like the mix of peanut sauce with dumplings. To be honest, I’d just have the dumplings with the standard vinegar/chilli oil instead. The filling was pretty good though, as it usually is with pork and prawns.
Shanghai Street excel in dumplings and they’ll have me as a returning customer.
146 Little Bourke Street
Melbourne VIC 3000
An interesting way to use almond butter in both the cupcake and the frosting to give it a rich almond taste. Fluffy cupcakes paired with the roasted almond buttercream makes for a great combination. Recipe adapted from Small Indulgences.
Almond Butter Cupcakes with Almond Buttercream Frosting (adapted from Small Indulgences)
Makes: 12 Cupcakes
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Passive Time: 30 minutes
Almond Butter Cupcakes
70g Brown Sugar
1 tbsp Vegetable Oil
1/4 tsp Almond Extract (Optional)
1 tbsp Baking Powder
150g Plain Flour
120ml Light Milk
70g Almond Butter
85g Unsalted Butter, Softened
140g Almond Butter
140g Icing Sugar
1/4 tsp Almond Extract (Optional)
3 to 6 tbsp Thickened Cream (45ml to 90ml)
Almond Butter Cupcakes
1. Preheat the oven to 175°C.
2. In a stand mixer, whisk the brown sugar, egg, vegetable oil and almond extract until well combined.
3. Sift the plain flour and baking powder in a separate bowl.
4. Add the flour mixture, and the light milk into the other mixture. Whisk until just combined.
5. Add the almond butter, then whisk until smooth.
6. Line a muffin tray with cupcake baking cups. Fill the cups until halfway. Place the cupcakes into the oven and bake for 15 to 18 minutes, or until a toothpick inserted into centre of the cupcake comes out clean. Set aside to cool.
Almond Buttercream Frosting
1. In a stand mixer, beat the butter and almond butter together until light and fluffy.
2. Add in the almond extract, and sifted icing sugar a third at a time. Making sure the sugar is mixed well into the butter mixture before adding the next third.
3. Add in the thickened cream, a tablespoon at a time. Depending on how thick your almond butter is, you may need to add a few more tablespoons so that it is at a pipe-able consistency.
4. Once the cupcakes are cooled, pipe the buttercream using your preferred nozzle.
- Green Tea Crème Brûlée
- Mint Choc Chip Cookies
- Almond Butter Cupcakes with Almond Buttercream
- Lychee & White Chocolate Macarons
- Ginger & Orange Melting Moments
- Black Tea Cupcakes with Honey Buttercream Frosting
- Caramel Apple Beer Bread
- Black Sesame Tang Yuan
- Almond Butter Cheesecake with Chocolate Ganache