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Shizuku on Victoria St, is another Ramen place making its mark in Melbourne and spreading out from the CBD. While ramen is their specialty, it also prides itself on the craft beer offerings, with of course, a large range of Japanese beers, local and worldwide varieties. Ramen doesn’t come cheap though, with an average ramen costing $15 plus, however if you are able to dine there during lunch you are able to select one of their lunch specials.

Their Tonkotsu Miso Ramen comes with bamboo shoots, cha shu pork belly, Japanese style eggs with a very flavourful miso pork broth. I found it to be quite reminiscent of the many ramen shops in Japan in terms of flavour but more sparse in ingredients here.

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Shizuku’s Fried Rice also is quite flavourful, and the spring onions add a nice freshness to it.

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The gyoza filling is also tasty with the hint of ginger and pork flavour with crispy skin.

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Shizuku’s Shoyu Ramen with cha shu, bamboo shoots and egg in a lovely clean tasting soy sauce broth again hits the mark. It’s quite a tasty meal and decent for their lunch special.

Last words
Value for money during lunch but questionable for dinner. Delicious Ramen dishes and would be fantastic with a cold one during warmer weather.

Shizuku Ramen & Craft Beer Menu, Reviews, Photos, Location and Info - Zomato

Shizuku Ramen & Craft Beer
309 Victoria Street
Abbotsford VIC 3067

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I came across tea flavoured jelly in one of these Taiwanese Dessert spots and I thought what a lovely idea that was. There is this subtle tea flavour with a bit of sweetness, and that slight bitterness to balance. Combined with some lychees, it becomes this refreshing and easy dessert for a nice hot day.

Oolong Tea Jelly with Lychees
Serves: 6
Preparation Time: 5 mins
Cooking Time: 5 mins

Ingredients
10g oolong tea leaves
2 tsp (5g) agar agar
2 cups (500 ml) water
2 tbsp (25g) sugar
1 can (230g) lychees, in syrup

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Method
1. Place the tea leaves into a tea filter bag, and add bag with the agar agar and water into a small saucespan on medium-high heat.

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2. Whisk mixture until it starts to boil and the agar agar powder has dissolved.

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3. Add the sugar and turn down to low heat.

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4. Once all dissolved, strain the mixture to remove any excess tea leaves. Then, pour into moulds or a baking tray if you prefer to slice it afterwards.

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5. Place the moulds/tray into the fridge for 20 minutes or until set.

6. To serve, pop out the jellies (or cut the jelly into cubes if in a tray) and serve with lychees and add a few tablespoons of the lychee syrup.

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Oolong Tea Jelly with Lychees
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Votes: 1
Rating: 5
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A refreshing, and not overly sweet jelly treat that is perfect for summer and spring.
Servings Prep Time
6 5minutes
Cook Time Passive Time
5minutes 20minutes
Servings Prep Time
6 5minutes
Cook Time Passive Time
5minutes 20minutes
Oolong Tea Jelly with Lychees
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
A refreshing, and not overly sweet jelly treat that is perfect for summer and spring.
Servings Prep Time
6 5minutes
Cook Time Passive Time
5minutes 20minutes
Servings Prep Time
6 5minutes
Cook Time Passive Time
5minutes 20minutes
Ingredients
  • 10g Oolong Tea Leaves
  • 5g Agar Agar Powder
  • 500ml Water
  • 25g Sugar
  • 230g Canned Lycheesin Syrup
Servings:
Units:
Instructions
  1. Place the tea leaves into a tea filter bag, and add bag with the agar agar and water into a small saucespan on medium-high heat.
  2. Whisk mixture until it starts to boil and the agar agar powder has dissolved.
  3. Add the sugar and turn down to low heat.
  4. Once all dissolved, strain the mixture to remove any excess tea leaves. Then, pour into moulds or a baking tray if you prefer to slice it afterwards.
  5. Place the moulds/tray into the fridge for 20 minutes or until set.
  6. To serve, pop out the jellies (or cut the jelly into cubes if in a tray) and serve with lychees and add a few tablespoons of the lychee syrup.
Recipe Notes

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  • You can substitute the oolong tea for any other tea of choice. I recommend jasmine tea but would adjust slightly depending on preference of tea flavour.
  • If you prefer to have the jellies on its own, you can double the sugar in the recipe for something a bit sweeter.
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Taiwan Cafe on Kingsway, Glen Waverley is one of two outlets of this Taiwanese eatery. I find it quite similar to Gllow which has shops in Richmond and Malvern, with the popular popcorn chicken and rice box boxes.

Of course, I had to give it a try. Their Popcorn Chicken Rice Box with a fried egg, peas and a Vegetable/Meat topping on the rice. The Popcorn chicken had a nice flavour, although without any kind of sauce to accompany it, it ends up being a dry meal. The rice with mince meat and I believe preserved vegetables has a pleasant taste to it but I must admit it’s more of an acquired taste if you hadn’t had anything like it before.

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Also pictured is the Taiwanese Noodles with soya egg

Last words

I wasn’t too impressed with their food to be honest, average in taste but it does have quite an extensive menu so I hope there are some winners on there.

Taiwan Cafe Menu, Reviews, Photos, Location and Info - Zomato

Taiwan Cafe
108 Kingsway
Glen Waverley VIC 3150

 

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Located in Bayswater, Junior Tan Hawker Kitchen adds to your list of Malaysian restaurants to choose from in Victoria. The decor inside Junior Tan has this colourful 1920’s Chinese era imagery on the walls that I haven’t see done before. On their menu, some of the items have a slight twist to it like Eggplant chips, Balachan chic-a-wings or even a ‘Malaysian’ burger. However, they do also offer the more traditional dishes such as Nasi Lemak, Laksa, Char Kway Teow and Nasi Goreng.

Junior Tan’s Nasi Lemak looked quite appealing, it had all the essential parts to a good Nasi Lemak. However, I found the beef in the curry to be very tough, presumably not cooked long enough. The sambal was also a bit average, it doesn’t quite have that punch of flavour and spice.

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 The Char Kway Teow had a lovely wok flavour, and spiciness! Although, it was overly oily and wet as a result and the choice of the thin noodles I felt was a bit of an odd choice but overall I was quite happy with it.

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Junior Tan’s Murtabak had this nice crispy exterior and flavourful filling. The curry sauce had just enough creaminess and spice to it, and goes well with the murtabak. My only con with it, is that is looks very barebones (styling is leaves a lot to be desired).

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Still on my mission to try all the Teh Tarik’s around Melbourne, so how does Junior Tan’s drink stack up? Well, it has that lovely foamy top that is very essential to a good Teh Tarik. A tad too sweet for my liking but tea flavour is just strong enough with the condensed milk.

Last words

If I were around these parts of town, Junior Tan would probably be high on my list of places to dine at. However, is it worth the extra effort? Not particularly for me, when there are plentiful of choices around me and in the CBD but as I usually say it’s worth a try.

Junior Tan Hawker Kitchen Menu, Reviews, Photos, Location and Info - Zomato

Junior Tan Hawker Kitchen

Shop 25, 7 High St
Bayswater VIC 3153

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I came across Gordon Ramsay’s way of cooking scrambled eggs and after doing it once. I simply can’t go back to the old way of cooking scrambled eggs. These are “wetter” but retains the egginess of it all, plus has the slight richness of the butter and cream. It’s also very quick to cook, it just requires a bit more hands on cooking.

Scrambled Eggs (Gordon Ramsay Style)
Servings: 3
Preparation Time: 5 mins
Cooking Time: 5 mins

Ingredients
6 eggs
3 tbsp unsalted butter
2 tbsp crème fraîche (or thickened cream)
3 chives, chopped (roughly 1 1/2 tbsp)
ground sea salt
ground black pepper

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Method
1. Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter.

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2. Using a spatula, stir the eggs frequently to combine the yolks with the whites.

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3. As the mixture begins to set, add the remaining butter (and thickened cream if not using crème fraîche).

The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat (as the bottom of the pan stays heated even after taking it off of the stove).

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4. Add the crème fraîche and season the eggs with salt and pepper at the last minute, then add the snipped chives and serve immediately.

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Scrambled Eggs (Gordon Ramsay Style)
  • 1
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  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
A delicious way to cook scrambled eggs. The freshness of chives, and creaminess of scrambled eggs and yet retains the wonderful flavour of eggs.
Servings Prep Time
3people 5minutes
Cook Time
5minutes
Servings Prep Time
3people 5minutes
Cook Time
5minutes
Scrambled Eggs (Gordon Ramsay Style)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
A delicious way to cook scrambled eggs. The freshness of chives, and creaminess of scrambled eggs and yet retains the wonderful flavour of eggs.
Servings Prep Time
3people 5minutes
Cook Time
5minutes
Servings Prep Time
3people 5minutes
Cook Time
5minutes
Ingredients
  • 6 Eggs
  • 3tbsp Unsalted Butter
  • 2tbsp Crème Fraîcheor Thickened Cream
  • 3 ChivesChopped
  • Ground Pepper
  • Ground Sea Salt
Servings: people
Units:
Instructions
  1. Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter.
  2. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
  3. As the mixture begins to set, add the remaining butter (and thickened cream if not using crème fraîche). The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat (as the bottom of the pan stays heated even after taking it off of the stove).
  4. Add the crème fraîche and season the eggs with salt and pepper at the last minute, then add the snipped chives and serve immediately.
Recipe Notes

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  • If you're substituting the crème fraîche, add the thickened cream just as the eggs start to set.
  • Milk can also be used with thickened cream for lighter tasting eggs.
  • Cook with Gordon Ramsay, if that's your thing.
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