Oh my is that my baking husband writing away about Sydney Food Bloggers Xmas Party 2012? And using Nessy Eater’s photos? :D MUST READ!
Originally posted on Go Bake Yourself:
I have a massive treat for you guys today. Take a guess? Come on, I know you can do it! A box of cookies for whoever can do it? ;)
Oh alright, fine, mes cheris, I will tell you. I am collaborating today!!! Why, yes, yes I am! :D
Instead of reading a post with my mediocre, boring photos, my classic tangential style of writing will be punctuated by amazing photos by the very popular Sydney blogger (and my blogging husband) Vanny from Nessy Eater! Everyone give her a warm go bake yourself welcome s’il vous plait!
And just a reminder – enter my giveaway if you are an Aussie :P
Now continue reading ;)
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It is PappaRich o’clock here at Nessy Eater and besides telling you readers a wide range of delicious food, Nessy Eater girl was very lucky to join Poh Ling Yeow for lunch. It’s a long story of how I first met Poh. Back in 2009 when Poh first appeared on a reality television series called MasterChef Australia I think that’s where I fell in love with this girl. She was my first girl crush I’ve ever encountered. Poh being the beauty queen on television and me avoiding homework just so I can watch her battle it out in the kitchen was something I truly never regretted as a teen. Having a long history of being one of Poh’s fans, I never thought this fan girl would ever experience her cooking, but I did. Click here. To top it with Poh cooking dinner for Nessy Eater girl the next thing we knew was we were joining lunch with her and other fun food bloggers at PappaRich Parramatta. We made sure we spent every single second with her!
PappaRich Feast with Poh Ling Yeow ahead! READ ON!!!
The line at PappaRich Parramatta is normal on a Saturday.
What’s on the menu you Pappa?
Okay…so having lunch with Poh meant it was an obligation to bring our appetite along and I am certainly glad that I did. The first dish that came out to us hungry food bloggers was the Pappa deep fried chicken skin. To my surprise, this was my very first time experiencing those crunchy skins and I loved it. The crispy skins offer a bright crunch when paired with the sweet and sour sauce. A very satisfying dish that can be easily stolen.
Pappa Deep Fried Chicken Skin
Oh the skin was incredibly crunchy!
Another delectable dish was the roti canai that is freshly made in the restaurant and is served with curry dips and spicy sambal sauce. When you first look at the roti, you’ll notice the edges on the outside is crispy and when you dig into it it is super fluffy.
Doesn’t she look POH-FECT??? :D <3
Would you like to be my chicken wing? Because these Pappa fried chicken wings is a delicious addition to any meal. I kid you not these wings provide a crackly crust that is the hallmark for PappaRich and shares a delightful salty flavour. I feel like these chicks been double fried because they are extremely crunchy. Each bite provides a handful of comfort.
Pappa Fried Chicken Wings
We even had a highly dramatic and entertaining teh tarik demonstration during our lunch. This was fascinating and fun to watch as the demonstrator stretched the tea to about one meter long. By the way teh tarik means stretched tea and requires a lot of skills to master pulling the tea, especially when it’s fifty degrees hot!
Teh Tarik demonstration
Poh impressed with the teh tarik demonstration
The boy has talent!
To overcome this fried madness we resorted to ordering many Malaysian drinks to cool our stomachs down. PappaRich beverages include Longan Milk Honey, Matcha Rocks that consists of green tea ice-cream with red bean and soy milk. Another famous drink that one often needs to quench a thirst is the Coconut Paradise.
From left to right: Longan Milk Honey, Matcha Rocks and Coconut Paradise
Malaysia is very popular for their beef and chicken satay, so duh it’s required for the table. It’s brilliant how PappaRich marinates these as they pay special attention to turmeric for that strong yellow colour. They do an excellent job at replicating the authentic flavours from Malaysia and the peanut sauce too.
Satay Mix: Beef and chicken
Speaking of the chicken, you might want to try the Biryani rice with red chicken and sambal prawn- It’s a classic dish that comes with fresh juicy pieces of sliced chicken, cooked prawns and basmati rice. You will have to ask Irene’s Getting Fat on her thoughts about this dish, but I can tell you she happily left with a grin on her face.
Biryani Rice with red chicken and sambal prawn
The Vegetarian siew mai is such a stunner. I still can’t quite figure out what’s in them and how they can be shaped like that.
Vegetarian Siew Mai
Can’t quite put my finger on what’s inside the vegetarian fu chook rolls, but they are still tasty for the vegetarians out there.
Vegetarian Fu Chook Rolls
Now lets get serious about the Pappa prawn mee laksa that’s a fabulous heart warming Malaysian-Chinese fusion containing spicy prawns, half boiled egg, shredded chicken, bean sprouts and spinach. Buried in the red sea includes long yellow noodles!
Pappa Prawn Mee Laksa
Deliberately held my stomach to try the Pappa chicken rice with steamed chicken. This is an all star favourite as their chicken is perfectly smooth, juicy and tender. You might want to experiment with the flavours and textures in this dish as it includes half cooked bean sprouts and chicken broth soup.
Pappa Chicken Rice with Steamed Chicken
Let’s take a quick look at the dry curry egg noodle with steamed chicken. The noodles hands down complements the thick curry sauce. It definitely stimulated my appetite with the side dish of fresh pieces of chicken that’s bathed in sesame oil and sweet soy sauce.
Dry Curry Egg Noodles with Steamed Chicken
And what do we have here that taste so extra special…It’s the dry koray teow with steamed chicken. It’s not your regular kind of noodles for Sydney but an absolute favourite in Malaysia. It’s something that shouldn’t be missed out when you visit PappaRich. Although it looks simple, however this plate is packed with flavours that’s waiting for your taste buds to give it a go.
Dry Kuay Teow with Steamed Chicken
PappaRich Parramatta owner Allan with Poh Ling Yeow
MasterChef Australia 2014 Emily Loo with Poh
Girls. This is how you say POHHHHH… :P <3 Photo credit: Milkteaxx
So sad our lunch had to end and saying good-bye to Poh was very difficult for me. And if you look closely at the image below, it’s a photo within a photo!!! Tehehe :D
Poh remembers Nessy Eater GIRL!!! Photo credit Snapshots of Food
To sum up, it was very lovely seeing Poh again and I am so thrilled she signed my photo. PappaRich does deliver authentic Malaysian cuisines at an affordable price. Make sure you do not miss their roti, satay skewers and Pappa chicken rice with steamed chicken.
Feasting it out with Poh Ling Yeow at Papparich was POH-fecto!
Photos by Vanny Tang
Disclaimer: Nessy Eater attended “Lunch with Poh at PappaRich Parramatta”, thanks to Wasamedia.
Opinions are however, Nessy Eater’s own.
Check out my other PappaRich post I did. Click here.
Check out Poh making dinner for Nessy Eater. Click here.
Like to know more about Nessy Eater food adventures?
HELLO FOODIE FRIENDS! How was your weekend? Mine was spent figuring out where is the best place to eat wagyu. What better way for a meatilicious dinner is at Rengaya for the ALL YOU CAN EAT WAGYU for $69 per person. It is best to make a booking before heading over there because you may be three times disappointed when the kaiwaii Japanese waitress tells you that there’s no available seats, especially on weekends. Don’t think you can manage all that MEAT?! No need to worry! They’ve also got rice dishes, soup, salad, sashimi and even soba noodles.
Whenever I go to a Japanese BBQ joint it’s just so good that hygiene comes first before sighting on the menu.
Hot hand towels are served before we begin our feast!
Had to start of with some salmon and avocado salad that includes chunky pieces of chopped salmon, teaspoons of golden cavier, scoops of avocado, sliced onion and mixed salad. Then served with soy french dressing to add an attention-grabbing flavour. So much healthy goodness in this bowl that the balance tastes so right.
Salmon and Avocado Salad
Let’s not dwell on the grossness of how this Beef Rib Porridge looks but rather how awesome it tastes and had TONNES of flavour that we accidently ordered three large bowls for the table. The ribs gave the soup an incredible flavour that it didn’t require any additional salt or pepper. It was INSANELY addictive and bare in mind there were heaps of rice buried down there.
Beef Rib Porridge
The menu definitely has salted special ox-tongue which become meltingly tender in texture when it is cooked quickly over high heat. We managed to devour this twenty serving of thinly sliced meat <5 minutes. Then seconds later guess who ended up ordering another twenty servings? Hehe.
A HUGE plate of Salted Special OX-Tongue.
Like a good steak, you are only required to flip these bad boys once on the barbecue. I’ll admit it’s just so ridiculously addictive to continuously keep adding meat to the hot pan and flipping them over every single second. It was tough focusing my eyes onto the grill as thick heavy smoke kept heading my direction but nuuuu that didn’t stop me from cooking or eating!
Ox Tongue slowly melting…OH YEAH!
A selection of raw wagyu meat just may of killed your mood to eat this but hey think of all that drool worthy fat that’s about to head your way soon. The size of the plate was twice the size of my head. The sight of the meat must of been at least 2kgs! There goes the thought of detoxing…haha.
The meat was extremely extremely marbled. Just imagine the lines of white running through the thick slices. It was super easy to get these meat burnt, so a quick toss and turn and your ready to eat.
Liking the view? :P
And if you’re heading to the restroom do expect a wooden cat to greet you.
One way to take a break from the meaty world is ordering the Chinese cabbage kimchee filled with pickled vegetables. It is a great stable side dish for any BBQ with a peppery and briny flavour. The slices of chopped cabbage had a deep and complex texture that tastes fresh.
Chinese Cabbage Kimchee
What weirded me out was reading wagyu rib finger and it turned out to be the second best meat for the table. It was truly juicy and marinated to perfection. This is finger licking good!
Wagyu Rib Finger
We only managed a couple of pieces of the wagyu rib finger…only a couple of pieces…cough four servings cough. Tehehe.
Look at that juicy greasy meat! Can you handle it?
Before we could catch our breath, the wagyu yukke arrived and for some this may be an extraordinary experience because it is served 110% raw. This was superbly chewy with a lovely creamy feeling from the yolk. Yeah this will blow your little taste buds away!
Just when it seemed that I couldn’t handle another slice of wagyu, the outside skirt was brought to our table and we were off to grilling this. The ultimate tenderness that actually taste beefy.
Wagyu Outside Skirt
Of course the night is not over until we order a bowl of salmon flake rice that contains sprinkle of salmon flakes over the rice with seaweed. You may find fish foe hidden between the steamed rice that tastes even better when it bursts.
Salmon Flake Rice
Straight to the good times you might want to add a few slices of wagyu onto the rice. It is the most common kind of method to let the rice soak the wagyu’s juice to create a new flavoured rice.
Medium rare wagyu outside skirt goes so well with steamed rice.
Besides wagyu, Rengaya offers sashimi and trust me it is hard to avoid ordering fresh salmon. Hmmmmm…so good!
Yes I was making friends with fresh scallops. I was easily fooled by their size when they first arrived at our table. By the time these pepper grilled scallops were cooked it shrunk to the size of a dollar coin. But that didn’t ruin my judgement of the taste. It was rich and slightly buttery with a hint of sweetness.
Besides eating boiled prawns, another way to cook it is grilling them over the pan. The secret to great-tasting prawns lies in how fresh they are and let me tell you they were fresh indeed.
Sometimes the perfect way to end a 90 minute wagyu marathon is finishing it off with edamame or for others dessert is the only option.
I’m still a sucker for Rengaya’s premium meat even after a year and a half of visiting them. Click here. Some may question is it worth $69 per person and I’d say “Are you kidding me?” I only wish I could arrange this buffet for all my readers to experience this wagyu marathon.
Looking very traditional Rengaya Entrance.
Photos by Vanny Tang
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