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Khe Sanh has recently had a management change and renewed some interest into this long standing restaurant.

Originally opened in 2001, it has changed hands I believe late last year and serves a variety of Vietnamese, Chinese and Malaysian style food.

Khe Sanh is located in the south eastern suburbs of Melbourne and with so many eateries around Springvale, it definitely is hard to compete. Although, tastes are what matters.

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I ordered the Nasi Lemak, and surprisingly it was quite nice. I recently became a Nasi Lemak fan after having it constantly when I vacationed in Malaysia. You’d think I’d get sick of it already, but interestingly enough I now keep wanting to try every restaurant’s Nasi Lemak.

This Nasi Lemak had all the ingredients, the egg, peanuts, anchovies, sambal, beef curry and coconut rice. What I was surprised by was the preserved vegetable which although I’ve been served before, I didn’t intend on eating it. This time, I gave it a try and it was actually decent but I’m not a big fan of cold vegetables so I wouldn’t be annoyed if it wasn’t on my plate.

The combination of flavours worked quite well together, and the curry whilst a tad too sweet, was flavourful and slightly spicy so it did its job.

Overall, for the price, it was actually a pleasant meal and I have nothing really bad to say about it.
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My parents ate these two wonderful looking dishes, Chicken stir-fry and the Crispy chicken (or pork, I can’t remember). Try the crispy chicken, or whatever it was called, it had a really nice taste to it.

I would definitely come back to Khe Sanh if I was wanting to eat around Springvale, but I don’t regularly eat there since Glen Waverley’s variety of restaurants satisfies me. I give it my thumbs up!

Khe Sanh Seafood Restaurant on Urbanspoon
Khe Sanh
792 – 806 Heatherton Road
Springvale South
(03) 9540 3017

 

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I’ve always wanted to eat souffle, and when we went to the Conservatory at Crown, their chocolate souffles were quite the popular dessert so I didn’t have a chance to taste it.

So at last, I tried making it myself. I found this recipe on Taste.com.au, and it’s the basic run of the mill type of recipe but since I had never made it before and it didn’t require that many eggs I chose this one

Chocolate Souffle (Taste.com.au)
Preparation Time
20 minutes

Cooking Time
20 minutes

Ingredients (serves 6)
Melted butter, to grease
4 1/2 tbscaster sugar
60g butter
2 tbs plain flour
160ml (2/3 cup) milk
210g good-quality dark chocolate, chopped
3 eggs, separated
125ml (1/2 cup) thin cream
2 tbs brown sugar
1 tsp vanilla essence
Icing sugar, to dust

Method
1. Preheat oven to 180°C. Brush six 160ml (2/3-cup) ovenproof souffle dishes with melted butter to grease (using upward strokes on side). Sprinkle the inside with 1 1/2 tablespoons of caster sugar, shake out any excess.

2. Melt 30g of the butter in a saucepan over medium heat. Add flour and use a wooden spoon to stir for 1 minute or until mixture is smooth and begins to bubble. Remove from heat, gradually add milk, stirring until smooth and combined. Return to medium heat, stir until mixture thickens and comes to the boil. Boil for 1 minute, stirring. Remove from heat.

3. Stir in 125g of the chocolate and remaining caster sugar until combined. Transfer to a bowl. Add egg yolks and stir until well combined.

4. Use an electric beater to whisk egg whites in a clean, dry bowl until firm peaks form. Use a metal spoon to fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites until just combined.

5. Spoon the mixture evenly into prepared dishes. Place on a baking tray. Bake in preheated oven for 15-20 minutes or until well risen.

6. Meanwhile: combine remaining chocolate, remaining butter, brown sugar, cream and vanilla essence in a saucepan over low heat. Cook, stirring, for 2 minutes or until chocolate melts and mixture is well combined. Simmer, uncovered, for 1 minute. Remove from heat. Place in a jug.

7. To serve, place ramekins on plates. Dust with icing sugar. Use a spoon to make a hole in top of each souffle, pour in a little chocolate sauce.

Impressions:
I found it to be quite nice and moist on my first tasting, but I wasn’t too sure if I was doing it right since they seemed to sink after taking it out of the oven. You also kinda need to serve them all hot and fresh out of the oven otherwise it just doesn’t retain that moistness. Unless I was just doing it all wrong. I don’t know

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PappaRoti is a popular franchise/bakery in Malaysia. Probably not as popular as RotiBoy but still these Mexican buns are sold in many shopping centres in Malaysia and now we have a couple of stores down here in Melbourne. The first one I’ve seen to pop up was on Kingsway, Glen Waverley but there is also another one that recently opened on Elizabeth St (Across from Melbourne Central) in the Melbourne CBD.

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These buns have a sweet crunchy crust on top, and you can smell these buns baking in the ovens far away. The crust I believe has a coffee taste to it but it’s more delicate. It’s sweet, but that’s a good thing since it stops you from having too many!
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Inside they place some butter before they are cooked, so when it’s done. The inside is nice and soft, with a rich butter texture to it. It’s actually quite nice but you definitely can’t have too many.

Compared to RotiBoy’s variety of buns, who sell these buns with butter, cream cheese and blueberry cream cheese, Papparoti only sells this one particular bun with butter. The store in Glen Waverley also sells coffee and ice cream but I haven’t taste tested them yet. I might try their ice cream once this winter finally passes.

Not everyone will like these buns, and for me personally, I’ve had my fair share for the year, but definitely try it because you just might like it!

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Their ice-cream selection is actually quite decent. They have the usuals like Rum & Raisin, Strawberry Jam, but then they venture into the Asian favourites like Durian, Black Sesame, Lychee and Red Bean.

I tried Lychee and Black Sesame on my first go, and whilst the Black Sesame was too sweet and lacked the nice bitterness of black sesame, the lychee was an instant favourite. It had an authentic lychee flavour and was smooth and creamy. I haven’t seen many places that sell Lychee ice-cream, and one that tastes good too, so whenever I’m feeling like a cold treat (nearly always) this will be the first place I visit.

Pappa Roti on Urbanspoon
PappaRoti

105 Kingsway,
Glen Waverley. VIC

Mon-Thur: 9am-9pm
Fri-Sat: 9am-Late
Sunday: 10am-9pm

 

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I found this recipe in one of Coles free food magazines. It looked like a really nice mousse and I guess that’s how they get you! By having attractive and delicious looking pictures. I commend their photographer for making it look delectable.

I made a couple of alterations to the recipe. I substituted the Oreo cookies with just a packet of Arnott’s Chocolate cookies and 250g of Dark Chocolate. I also reduced the sugar to around half as well, and with the top layer I reduced the butter by just half and I used Crunchy Peanut Butter.

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Here is the recipe below;
Chocolate Mousse Torte
Prep Time: 40 minutes
Cook Time: 10 minutes
Serves 10

Chilling Overnight
150 g Oreo Cookies
40 g butter melted
250 g Coles Milk Chocolate chopped
50 g dark chocolate chopped
½ cup thickened cream

Chilling Overnight
4 Coles Free Range Eggs separated
10 g sachet powdered gelatine
¼ cup boiling water

Chilling Overnight
¾ cup caster sugar
small Easter eggs and white chocolate curls to decorate

Ganache Topping
¾ cup dark chocolate melts
½ cup Coles Smooth Peanut Butter (see tip)
40 g butter chopped

Method
1. Line base of 20cm springform pan with plastic wrap. Spray sides of pan with cooking oil and line with baking paper.

2. Place cookies in a food processor. Process until crushed. Add butter and process until combined. Press into base of prepared pan and refrigerate while preparing filling.

3. Melt milk and dark chocolate in a heatproof bowl over a pan of gently simmering water until smooth. Remove from heat and stir in cream. Whisk in egg yolks. Whisk together gelatine and boiling water until gelatine dissolves. Add to chocolate mixture and mix to combine.

4. Using an electric mixer, beat egg whites until soft peaks form. Add sugar, 1 tbsp at a time, beating constantly until thick and glossy. Carefully fold into chocolate mixture until just combined. Pour over biscuit base. Refrigerate overnight until firm.

5. To make ganache topping, combine chocolate, peanut butter, butter and ½ cup of water in a small saucepan. Stir on low heat until chocolate has melted and mixture is smooth. Set aside to cool completely.

6. Pour ganache evenly over top of mousse and refrigerate for 2 hrs, or until ganache is firm. Unmould cake and place on a serving plate. Decorate with Easter eggs and choc curls.

Tip: You can replace the peanut butter in the Ganache ingredients with ½ cup cream and then omit the water added in the method.

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Impressions
While the torte was pretty easy to make, I wasn’t too fond of the top layer. Either I over heated the chocolate or I probably should have used the correct amount of butter because it wasn’t as smooth as I would have liked. Also the nuts probably may have made a slight impact on the texture too.

The bottom layer wasn’t as rich and tasty as a Oreo base would have been, it didn’t taste like those cookies you find in a Cookies & Cream ice-cream or the bottom of ice-cream cakes. I was just confused on whether the filling of those Oreos were to be processed too so I opted for a different brand.

The mousse of the other hand, was light and fluffy. It was moist and smooth, and nicely aerated. So I deemed the whole cake a success because the mousse was just how I wanted it. Maybe my cake base was too big for the mixture, but I’d also prefer a higher mousse filling so maybe If were to make it another time, I’d use a smaller base.

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