Jamie's Italian

I remember coming to this place at 10.30 to avoid the queue. There was quite a number of people when I came and it was open at 11 for lunch. I was really excited and can't wait to get in and finally this guy let us in one by one.

 Yes!! Jamie is finally in Perth!

The cutlery that was provided for us. With a basket of Jamie's signature bread not long after that. It tasted fantastic. They also provided us with olive oil and balsamic vinegar. It was heaven.

Here is some of the pictures that I took to show you guys how does it looks like. I don't know why the place just makes you feel like you're in Jamie's home. It is very authentic and classy at the same time. I wasvery impressed.

 We had Cured Meat Plank as the appetizer and it was amazing. First, they put 2 can of Italian tomatoes on the bottom to let the plank sit on it. The cured meats was just delicious with the olive on top of it. I am usually not a big fan of any kind of cheese. But, I must say that the buffalo mozarella and the other cheese with light cracker and chilli jam on it was superb.

Also, we had Crispy Stuffed Risotto Balls and it was awesome. I am not usually a big fan of risotto but this is really good. They have 3 Risotto Balls in each portion with tomato sauce on the side and parmesan cheese on top of it.

We waited for the main dishes for quite a long time maybe around an hour. We're not sure what took them so long but the place was quite packed that day. This is the Jool's Favourite Sicilian Tuna Fusili. I never tried any homemade pasta before so this is my first time. I must say it was really good. I was not really satisfied with the tuna somehow. I feel like it's too fishy and not chunky at all. I love the crunchy herby breadcrumbs on the side of it though. Overall, great pasta!

 Out of all the pastas that we ordered, I must say Wild Rabbit Tagliolini was the best. It was just as what we expected. Great Dish!

 

This is the Seafood Bucatini. It was nice and saucy. Somehow, the portion is too small for the price though. From the picture you can see there's quite a lot going on but when you open the aluminum foil and start eating it. You will realize that there's not much seafood and pasta and in it.

Overall, I was really satisfied despite the queue and long wait. I will definitely come back again to try more pasta! This restaurant is just pure perfection.

Indonesian Beef Soup (Soto Betawi)

My personal favourite recipe of Soto Betawi! I hope you guys try it!
This is my first cooking of mixing so many different spices and it turns out very delicious!
I'm so excited that I can share this with you guys!!

• 300 gram of beef (preferably chuck meat)
• 500 ml of coconut milk
• 600 ml of water
• 3 bay leaf
• 1 cinnamon stick
• 1/2 teaspoon of nutmeg
• 3 spring onion
• 3 tablespoon of sweet soy sauce
• 3 tomatoes
• 1 lime
• 4 kaffir lime leaf
• 2 lemongrass
• 1 teaspoon of fried shallot 

Blended Spices:

• 1 teaspoon of coriander
• 1/2 teaspoon of cumin
• 8 candlenut
• 3 red chilli
• 10 cloves of shallot
• 6 cloves of garlic
• 2 teaspoon of ginger
• 2 teaspoon of galangga
• 1/2 teaspoon of pepper
• 1/2 teaspoon of salt
• 1/4 teaspoon of sugar
• 1/2 teaspoon of cloves

Additional Ingredients:

• 1 pan-fried potato
• 2 or 3 boiled eggs

Directions

1. Put the meat inside the boiling water in low heat
2. Put all the blended spices in the food processor. Heat the oil in a pan and stir-fry the blended spices until you can smell the fragrant.
3. Pour the mixed spices into the soup.
4. Don't forget to put in bay leaf, cinnamon stick, nutmeg, kaffir lime and lemon grass.
5. After boiling in low heat for an hour, start pouring coconut milk and wait for another 2 hours.
6. Prepare the additional ingredients on the bowl. When the beef is tender, you can take it out and start cutting it into small cubes or pieces.
7. Also, cut the tomatoes to put inside the bowl.
8. Pour in the beef coconut soup into the bowl.
9. You can start to sprinkle some spring onion ad fried shallots on it. Lime juice and sweet soy sauce are optional.

Red Cray Seafood & Grill Restaurant

I went to this restaurant on my brother-in-law's birthday. I was expecting a great seafood experience but I think it was just an average place.

The place was big and cozy. The waiters were really friendly and nice as well. I was really excited when I first see the menu. I was there pretty early which is why there is not much people. But then, later that night, you can see people start coming in.

You will see a giant art piece on the wall of the restaurant. I think it looks really artsy and it really add that feeling that you are in red cray restaurant.

We ordered the executive seafood platter. The difference of the ordinary seafood platter and this one is that it has 1 crayfish in it. Also, the price is more expensive by $40

This giant platter will cost you like 120 bucks. It can actually only serves 2 people but we come in 3 but still hardly manage to finish it.

The first food that came out was the seafood chowder. For me, it is too creamy and cheesy. I am not a big fan of chowder so I don't really quite like it.

 The oysters were really fresh and yummy. With some drops of lemon juice it was just perfect.

 The chips are cooked perfectly. It was crispy and golden with sprinkles of salt and pepper

 The garlic prawn was okay. To me, the sauce is too creamy somehow. The grilled fish was nice with mash potato on the bottom. I love the tartare sauce. It was the perfect texture and taste.

 The crayfish was fine. A little bit overcooked to me but it was okay. The sauce on the top of it just made it perfect.

 The scallops was tasty and juicy with some basil pesto on top. I love it.

This is the least favourite out of all the dishes on the platter. The chilli mussels just tasted odd to me. I can really taste the wine like it is just poured out of the bottle into the mussels. I was not very satisfied.

Overall, I think this is a good restaurant. It was not too classy but it is also not too mediocre. I am not sure I am going to come here again. But I might give it a try again on their crayfish.

Beef Ball Rice Vermicelli Soup (Bakso Bihun)

Winter is coming!! This is a good recipe for you guys to stay warm at home!

• - 6 cloves of shallot
• - 6 cloves of garlic
• - 1 liter of beef stock
• - 10 beef balls
• - 150 gram of rice vermicelli
• - 100 gram of bok choy
• - 1/4 teaspoon of salt
• - 1/4 teaspoon of pepper
• - 1 tablespoon of oil
• To garnish:
• - each bowl you can put 1 fried / boiled tofu
• - boiled egg
• - cilantro/ spring onion
• - fried shallot
• - sweet soy sauce 

1. - pour the oil in a pot and start to put in shallots and garlic once the oil is hot
2. - pour in the beef stock and salt and pepper
3. - prepare the rice vermicelli by soaking it in hot water until it soften
4. - put in the beef balls in the soup stock.
5. -prepare the bowl by putting the rice vermicelli on the bottom and bokchoy on the top of it.
6. -once the stock is boiled, you can put the beef balls on the top of it.
7. - to garnish, you can put sweet soy sauce, fried shallots, green onion/cilantro. 

Try it at home and let me know what you guys think! Email and comment to ieatperth@gmail.com
 

Batavia Corner Indonesian Restaurant

This is one of my favourite Indonesian restaurant in town. It is located in Albany Highway which is not too far from where I live.

The place was not so big and there wasn't that much customers. Old and authentic photo frames were on the left side of the wall. It is a good place to have lunch. I don't take any photos of the food that I had because at that time I was too hungry that I forgot to take a picture.

Don't worry, I still remember what I had that day. We had 'risoles' (a kind of indonesian spring roll), lemper ayam (glutinous rice with shredded coconut milk in the middle) and pempek (indonesian fish cake with egg yolk in center). This was the first time I ordered risoles and the inside was just too sweet for me. Lemper Ayam and Pempek were just awesome as always.

As the main dish, we had ayam penyet (fried chicken with sambal and sweet soy sauce on top), nasi kuning komplit ( yellow rice with chicken and sambal egg) and soto ayam ambengan ( indonesian chicken glass noodle soup). The ayam penyet and nasi kuning was okay. Soto ayam ambengan was our all-time favourite. We always order that whenever we're here.

I was really satisfied and I will always come to this place. The food is just authentic and scrumptious! yum!

Good Fortune Roast Duck House

For all you Hong Kong food lovers, I recommend you to try this! I never really dine in the restaurant because usually I had this for takeaway and had it with a couple of friends. The place was always crowded with line for either takeaway or dine-in. This is my favourite place to order Hong Kong food. You can never go wrong.

My favourite is their roast duck (definitely), roast pork and bbq pork. They also had the special sauce on the side of it. I am not sure what that is but it definitely made it tastier.

Eat this with rice on the side. It is just perfection. The duck is tender and juicy just the way I like it. And roast pork's skin is crispy if you eat it right away. Bbq pork is perfect as always. Nothing much left to say. Must Try!!

Indonesian Steamed Sponge Cake (Bolu Kukus)

 One of my favourite Indonesian's cake! I'm so glad I can share it with you guys. This cake is a little bit tricky though, sometimes the cake might not bloom like the one in the pictures. Don't worry I've tried this recipe and it worked! Good luck!

-250 gram of all purpose flour
- 3 eggs
- 200 gram of sugar (can be lesser)
- 1 tablespoon of emulsifier
- 1 teaspoon of baking powder
- 200ml of soda water/ sprite

Mix the eggs and sugar with high speed mixer for 15 minutes

Put in the emulsifier and soda water. Keep mixing for 10 minutes

Pour in the flour and other ingredients (baking soda) while mixing it in low speed

Divide the batter into half or any way you like it. Add chocolate, cocopandan or pandan paste into the batter.

Put in the paper cup into the cupcake mold. Then pour in the batter into the paper cup.

Steam the batter in a hot steamer for 15 minutes.
Give extra space between the molds when steaming the cakes as these cakes need a lot of steams to perfectly rise and crack in the middle.