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Thai Yim used to be one of my favourite restaurants in Glen Waverley, and one of the very few close Thai restaurants close to home. Thai Yim was originally located right next to Glen Waverley railway station but due to the re-development of that area and the addition of apartments (still under construction), they have relocated to Springvale Road, next to Shira Nui. I call that address the death spot because of how quick restaurants seemed to open up and close down. It gets very little foot traffic since it’s still a walk from the main hub on Kingsway. I digress.

What I liked about Thai Yim when they were in their original location was that the food was tasty (spicy too) and the servings were generous. What happened when they moved to their larger space was that serving sizes decreased and prices went up. Although food wise I think it has mostly stayed the same. That’s why I say used to be.

We usually order a few dishes and then share around like what you’d normally do in a Chinese restaurant. We ordered the Spicy Basil and Chilli Stir Fry, Massaman Beef Curry and Tom Yum Vegetarian.

The Basil Stir Fry is quite fragrant due to the Thai basil used and it is stir fried with bamboo shoots. After trying Marion’s Green Curry that came with bamboo shoots, I can’t get enough of it. It has a pleasant spice to it, which I don’t believe is overpowering. One of my favourite stir fry’s actually.

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Their Massaman Beef Curry is also another pleasant experience. It has a sweetness to it that is appealing to my tastebuds, but has a good deal of spice. Not much sourness to complete the whole Thai flavour pallet. The nuts make this dish so much more enjoyable for that crunch. Everything works in harmony of each other. It’s no Green Curry but I like it nonetheless.

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The Vegetarian Tom Yum soup is another treat. It’s a strong clear base soup packed full of flavour with nice chilli hit. Sometimes Tom Yum soups can be either so lacking in flavour it’s like drinking water but this is certainly not the case.  Their Chicken variation is no different but this one feels much more refreshing as a vegetarian soup.

Impressions

Thai Yim certainly impresses with its dishes, it’s probably only disappointing to those that have followed them since they were next to the train station. For the price it can lean towards overpriced for what your receive, your consolation is that the food would at least come out decent (I hope).

Thai Yim on Urbanspoon

Thai Yim

249 Springvale Rd
Glen Waverley VIC 3150

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 It’s that festive time of year and what better way to get into the mood then to bake some ginger cookies! I really don’t know why I like ginger snaps/cookies so much, I have such a strong distaste for ginger in anything. I found this recipe on SimpleRecipes.com and thought they looked quite cute. Little did I know how out of ordinary the recipe was when I started to make it.

Gingersnap Cookies (SimplyRecipes)

Yield: Makes 6 to 8 dozen cookies.

Ingredients
8 oz unsalted butter (226g)
1 1/4 cup + 2 Tbsp. granulated sugar (I used a bit more than 1/2 cup brown sugar)
1/2 teaspoon vanilla extract
2 small eggs or 1 1/2 large eggs
1/3 cup molasses
3 cups all-purpose flour
2 1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoon cinnamon
2 1/2 teaspoon ground ginger
1/8 teaspoon finely ground black pepper

Method
1. Cream butter until soft; add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-mixed.

2. Sift the dry ingredients; add to the mixture, 1/3 at a time. Mix only until the dry ingredients become incorporated.

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3. Line a 9″ x 5″ loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm, preferably overnight.

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4. Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8″. Place on a parchment or Silpat-lined sheetpan (space at least an inch apart) and bake at 175 degrees Celsius until the edges turn dark brown, 7-12 minutes, depending on how thinly you have sliced the dough. Check the oven for doneness at 7 minutes.

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Impressions

I made a few variations that didn’t seem to turn out that well. For one, I used cooking margarine which will have a lower fat content so it makes it less firm. So you’ll have difficulty trying to slice it evenly after it’s supposedly frozen and it’s hard to cut thin pieces because of it. Using a loaf pan is probably a good idea so you’ll get a consistent shape. My cookies certainly look terrible unattractive so that’s a reason to use a loaf pan instead of just throwing it into the freezer on a flat surface.

The other change I made was to the sugar content, I halved roughly but the cookies come out slightly less sweet then I would have liked. Probably 3/4 cup brown sugar would be the right amount if you’re eating them like this. I think if you intended on icing these

Other than that, taste wise it’s pretty good. I added a tad more ground ginger maybe 1/2 tsp and it gives it a more pronounced flavour to it.

Would I try the recipe again? I might, the long “cooking” time is a bit of a disincentive as you’ll have to wait one night or so to bake it but if I had an abundance of free time it’s worth a shot to try and perfect it.

Merry Xmas and have a safe and joyous New Year!

 

 

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One day I had the urge to make Cranberry and White Chocolate cookies, I think I’ve seen it in stores before but I had this idea that dried cranberries were small and diced. I was searching high and low for these cranberries but to no avail. I don’t even think they exist now. So instead I bought the usual dried cranberries which are a bit chunky. I came across this recipe from Rachel @ Simple Girl and they looked absolutely delicious.

Cranberry Oatmeal White Chocolate Cookies (Simple Girl)
Makes 4 dozen cookies

Ingredients

1 cup butter or margarine (softened) – I used margarine
1 cup firmly packed brown sugar (1/2 cup used)
1/2 cup granulated/caster sugar (1/8 cup)
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (or white, whole wheat flour) (I used all whole wheat flour)
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oats
1 cup dried cranberries
1 cup white chocolate chips (Reduce this to 1/2 cup)

Method

1. Heat oven to 175 degrees Celsius.
2. Beat together margarine and sugars until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda and salt. Mix well.
5.. Stir in oats, dried cranberries and white chocolate chips.
6. Drop by rounded tablespoonfuls onto a parchment lined cookie sheet.

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7. Bake 8 – 9 minutes. (I prefer to slightly under bake until the tops just turn slightly brown.)

Impressions

I liked this recipe  but even after reducing the brown sugar and caster sugar it was still very sweet! I think it was because both the cranberries and white chocolate are already sweet. If I were to make these again, I would reduce the white chocolate to 1/2 cup as I put in 1 cup when I made these and the white chocolate was too plentiful. The oats can be slightly big so you may want to add them to a food processor give it a couple seconds whizz so the oats are a tad smaller.

These cookies with oats aren’t your typical crispy/crunchy type, because of the oats it makes it slightly soft so if you’re not fond of it then this might not be for you. Nonetheless it’s a tasty treat that makes you feel less guilty about eating them and very easy and quick to make.

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I heard so many good things about LuxBite that I had to force myself (not too hard, obviously) to make my way to their South Yarra location. LuxBite serves primarily sweet desserts and confectionary, but they also serve coffee, breakfast and lunch too! What makes LuxBite slightly different is that they have a slight Asian influenced to some of their desserts, for example one of their macarons has a Kaya filling. Kaya is a Malaysian term for Coconut Jam and homemade Kaya is absolutely delicious.

Their store is quite close by to South Yarra station, so it makes it convenient for those without cars or car-averse.

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In the above picture, hopefully you can see their selection of macaron flavours. There are your popular flavours such as Salted Caramel and Hazelnut have more interesting flavours like Rose and Ribena Lemonade.

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Their store has quite a number of sweet delights to choose from, with many having that French flair ala Elcairs as shown at the bottom of the image.

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It was really hard to choose a couple of desserts to try because they have so many on offer! We were still heading towards the city for the day so I couldn’t choose anything that needed to go to the fridge quickly so that helped.

As shown above, we chose the Chocolate Hazelnut Macaron. It’s this plus sized macaron with chunks of hazelnut pieces and a hazelnut and chocolate ganache. I quite enjoyed the macaron, it’s as you would want from a macaron. Crispy, slightly chewy and sweet. The hazelnut flavour of the chocolate and nuts really helped blend everything together. A real treat.

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We chose the interesting Lemonade Ribeena and Kaya Toast macarons. The Kaya Toast macaron has kaya as it’s filling. I think it’s homemade, but their kaya was unfortunately too sweet for my liking. I would even have preferred the Kaya jam jars you can buy from an Asian grocer with pandan. Even that jam is less sweet. For those that haven’t tried Kaya before may like it though but for me it lacked the coconut flavour and was way too sweet to be enjoyable.

The Lemonade Ribena on the otherhand was very interesting. It has this cream based lemonade flavour filling but inside there is what I believe (or remember) a small Ribena jelly cube. The Ribena jelly was delicious and made that macaron one of my favourites because it had such a pleasant flavour and was different to things I’ve tried before.

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Last on my list was LuxBite’s Lychee Raspberry Macaron. I love all things Lychee too so I couldn’t help to be intrigued by a Lychee and Raspberry Macaron, plus it looked amazing.

Inside this macaron, there is a whole lychee, but the salmon pink filling as you can see in the image was also slightly Lychee flavoured. The combination of the sweetness of Lychee along with the sourness of the icing sugar dusted Raspberries worked a treat. It melded together really well as the freshness of the Raspberries cut through that sweetness of basically everything else. A joy to eat.

Impressions

LuxBite impresses with its well crafted pieces that look amazing and taste great too. It’s no wonder people keep coming back for more. I really do recommend giving LuxBite a try.

LuxBite on Urbanspoon

LuxBite (Menu)

38 Toorak Road
South Yarra VIC 3141

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