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Richmond has recently become more vibrant with the ever increasing amount of apartments being built near the Yarra river and especially so on the traditionally rundown Victoria Street. On It Burgers has two stores, one in Ferntree Gully and the other in Richmond/Abbotsford so their inner city location is conveniently accessible by train and tram.

On It Burgers has around ten burgers to choose from, and for sides you can order onion rings, fries, with dips as extras and variety of milkshake flavours. Being someone that loves trying something a bit different, I ordered the Spicy Chick which is basically deep fried crispy chicken with Sriracha mayo, slaw and lettuce with a black bun. It’s very reminiscent of those KFC burgers but with the added spicy kick. Honestly, there isn’t much excitement from deep fried chicken but the flavours overall work together. On It Burgers also offer burgers with soft shell crab, vegetarian options (mushroom), jalapeno beef, and beef and bacon together, together.

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You can choose Sea Salt or Garlic and Basil as seasoning for your fries. The Garlic and Basil seasoning is nice,  but nothing like my favourite seasoning for fries from Grill’d. 

Last words

On It Burgers don’t reinvent the wheel with their burgers, there’s some interesting fillings but overall it’s your mostly standard burger joint done relatively well.

On It Burgers Menu, Reviews, Photos, Location and Info - Zomato

On It Burgers Abbotsford
349-351 Victoria Street
Abbotsford VIC 3067

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I had leftover lychees from making Lychee macarons so I decided to try making a lychee chiffon cake substituting the typically used Pandan juice with lychee puree. The Lychee Chiffon cake here has this subtle lychee flavour, almost like a little tang to it. Could be too subtle for some, but it’s definitely a wonderful, light chiffon cake.

Lychee Chiffon Cake (adapted from Pick Yin’s blog)
Makes: One 25cm Cake
Preparation Time: 15 minutes
Cooking Time: 1 hour
Passive Time: 2 hours

Ingredients
160g Lychees, Canned and Strained (Makes 1/2 cup Lychee Puree)
180g Self Raising Flour
50g Caster Sugar
8 Egg Yolks
6 tbsp Corn Oil
1/4 tsp Baking Soda
8 Egg Whites
100g Caster Sugar
1/2 tsp Cream of Tartar

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Method
1. Preheat oven to 170°C.
2. Place the lychees in a blender and blend, then strain until you have 1/2 cup of lychee puree. Set aside.

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3. Sift the self raising flour and baking soda in a small bowl.

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4. In a separate large mixing bowl, whisk the egg yorks and corn oil together until combined.

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5. Add the lychee puree to the egg mixture and mix until combined.
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6. Add in the caster sugar to the egg and lychee mixture and whisk until the sugar has completely melted.

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7. Pour the mixture into the dry ingredients and whisk well until it forms a smooth batter. Set aside.

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8. In a stand mixer, whisk the egg whites and cream of tartar together. Once the egg white mixture starts to foam, slowly add in the caster sugar until the meringue is smooth and glossy and forms stiff peaks.

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9. Add 1/3 of the meringue mixture to the lychee mixture and fold gently until it has all combined. Then add in the rest of the meringue and gently fold until all combined. Be careful not to over beat the batter.

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10. Pour the mixture into the chiffon cake tin. Place a cloth on the table and tap the cake tin on top of the cloth to remove any air bubbles in the mixture. Place the tin in the oven and bake for 10 minutes. Lower the temperature to 160°C and bake for another 45 to 50 minutes or until cake is done and the cake tester comes out clean. Once done, remove from the oven and flip it upside down to cool for up to 2 hours.

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11. Once the cake has cooled down, run a thin knife around the edges of the tin and remove the bottom of the chiffon cake tin to remove the cake. The chiffon cake should be served upside down with the flat surface on top.

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Lychee Chiffon Cake
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A subtle lychee flavour to the classic chiffon cake.
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Lychee Chiffon Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A subtle lychee flavour to the classic chiffon cake.
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Ingredients
  • 160g LycheesCanned, Strained
  • 180g Self-Raising Flour
  • 50g Caster Sugar
  • 8 Egg Yolks
  • 6tbsp Corn Oil
  • 1/4tsp Baking Soda
  • 8 Egg Whites
  • 100g Caster Sugar
  • 1/2tsp Cream of Tartar
Servings: Cake
Units:
Instructions
  1. Preheat oven to 170°C.
  2. Place the lychees in a blender and blend, then strain until you have 1/2 cup of lychee puree. Set aside.
  3. Sift the self raising flour and baking soda in a small bowl.
  4. In a separate large mixing bowl, whisk the egg yorks and corn oil together until combined.
  5. Add the lychee puree to the egg mixture and mix until combined.
  6. Add in the caster sugar to the egg and lychee mixture and whisk until the sugar has completely melted
  7. Pour the mixture into the dry ingredients and whisk well until it forms a smooth batter. Set aside.
  8. In a stand mixer, whisk the egg whites and cream of tartar together. Once the egg white mixture starts to foam, slowly add in the caster sugar until the meringue is smooth and glossy and forms stiff peaks.
  9. Add 1/3 of the meringue mixture to the lychee mixture and fold gently until it has all combined. Then add in the rest of the meringue and gently fold until all combined. Be careful not to over beat the batter.
  10. Pour the mixture into the chiffon cake tin. Place a cloth on the table and tap the cake tin on top of the cloth to remove any air bubbles in the mixture. Place the tin in the oven and bake for 10 minutes. Lower the temperature to 160°C and bake for another 45 to 50 minutes or until cake is done and the cake tester comes out clean. Once done, remove from the oven and flip it upside down to cool for up to 2 hours.
  11. Once the cake has cooled down, run a thin knife around the edges of the tin and remove the bottom of the chiffon cake tin to remove the cake. The chiffon cake should be served upside down with the flat surface on top.
Recipe Notes

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  • 160g of canned and strained Lychees should make 1/2 cup Lychee Puree
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Miss Saigon, a recent entry to the Box Hill food scene, adds to the growing list of Vietnamese eateries in this renowned Chinese food hub. Miss Saigon predominantly offers a wide selection of Pho options, where you can opt for a beef soup option with various beef toppings, and the same with the chicken soup base and chicken toppings but of course there’s always an option for a mix of beef and chicken. They also have Grilled Pork and Grilled Chicken with Pho for something a bit different.

While they only really do offer Pho for a main dish, they do also offer spring rolls (as you do) and rice paper rolls, and quite an extensive list of drink options such as my personal favourite Three Colours dessert/drink, as well as Vietnamese Coffee, Fresh Sugar Cane and Mango Smoothies.

Their Pho is served hot, unlike Indochine which is served very lukewarm. The beef and chicken soup bases aren’t particularly memorable but it has enough flavour to it.

I did quite like the Grilled Pork Pho, but it adds quite a bit of oil to the soup which makes it less appetising. The grilled pork though, had nice flavour.

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The Three Colours drink is basically cendol (green jelly), red bean (bigger variety) and mung bean with ice and coconut milk. Refreshing and not too sweet.

Last words
While, Miss Saigon probably won’t win any awards for authenticity, the Pho is decent enough to be a satisfactory meal.

Miss Saigon Menu, Reviews, Photos, Location and Info - Zomato

Miss Saigon
Shop 68B, 1 Main Street
Box Hill Central
Box Hill VIC 3128

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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)
Ingredients
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

Equipment
Kitchen Blowtorch

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Method
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.

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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.

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5. Add the milk mixture a bit at a time to the egg mixture, whisking vigorously so that you avoid cooking the eggs.

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6. Once it has all been mixed together, place a sieve or a cheesecloth over a large bowl and strain the mixture.

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7. Pour the strained mixture into 6 medium sized ramekins, then place the ramekins into a deep baking tray or pan.

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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).

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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.

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Green Tea Crème Brûlée
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You:
Rate this recipe!
A Japanese variation of a French classic.
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
40Minutes 2 1/2Hours
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
40Minutes 2 1/2Hours
Green Tea Crème Brûlée
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A Japanese variation of a French classic.
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
40Minutes 2 1/2Hours
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
40Minutes 2 1/2Hours
Ingredients
Crème Brûlée
  • 360ml Thickened Cream
  • 360ml Full Cream Milk
  • 1tbsp Green Tea Powder
  • 5 Large Egg Yolks
  • 100g Caster Sugarplus 1 tsp for each serving
Equipment
  • Kitchen Blowtorch
Servings: People
Units:
Instructions
  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.
Recipe Notes

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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.

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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.

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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.

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The Salted Egg Custard steamed buns were sadly overdone. Inside was not runny as it was supposed to be. A disappointment.

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The Har Gow (Prawn dumpling) lacked flavour, and required the chilli sauce to add the saltiness to it. Bland.

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The dumplings here had a decently tasting filling. 

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Last words

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 Menu, Reviews, Photos, Location and Info - Zomato

Overseas Seafood Restaurant
482 Springvale Road
Forest Hill VIC 3131

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