tasty
ANANAS Bar Brasserie – 7 Sweet Sweet Sins
At Ananas (18 Argyle Street, The Rocks) you’d be having a mysterious extra EXTRA stomach for desserts, that allows your stomach to physiologically make room for one two or seven sugary sweet dishes. In between an episode of sugar rush hour a fancy cocktail to accommodate the sweet madness is only reasonable. Ananas clearly know how to make a statement with their desserts despite the name being French for ‘pineapple’. With their desserts being more playful then others, this French affair is becoming very common at The Rocks, especially the dessert department. When Amy from Milkteaxx , Isaac from ifat, Simone from SimiLicious, Lillian from Weekend Notes and 2 extra guests decided to pig out together one fine evening, it was only fair to also have a sweet treat after dinner. The only reasonable explanation for us to order 7 desserts is because there was 7 of us… 😀 
Ananas dessert menu
Hands down for Ananas 4 Ways ($16) – A refreshing dessert that showcases 4 different ways of ananans: coconut mousse, air dried paper-thin pineapple slices, sorbet and pineapple jelly cubes. This is what I call a deconstructed pina colada on a plate . A very irresistible dish that will make your day seem like a trip to the beach. With the display of vibrant colour of yellow, this sweet juicy delight literally knows how to distinct itself from the rest of the other desserts on their menu. I was very impressed of its flavours as it didn’t taste artificial and is perfect for those who have winter blues. 
Ananas 4 Ways ($16)
I then focused solely on eating Vanilla Cheesecake Mille Feuille with Exotic Sorbet ($16) because it was too good to miss. My taste buds thank Ananas for the pipped vanilla cream, crispy French pastry, exotic sorbet and jelly cubes. This cheesecake serves a delicious contrast of sweet vanilla and scrumptious conclusion with the fruity sorbet. 
Vanilla Cheesecake Mille Feuille w Exotic Sorbet ($16)
The Pineapple Yogurt Popsicle ($9) got me tripping. I just couldn’t get enough of the pineapple yogurt. If you thought the natural pineapple flavour of the popsicle couldn’t get any more wicked then you practically haven’t tried anything yet. Cover that ice-cream with pink or yellow pop rocks and that my friend is what brings back childhood memories.
Pineapple Yogurt Popsicle w Pop Rocks ($9)
Drown your autumn blahs with Snickers Revolution ($18) – A very well deconstructed tempered cylinder shaped chocolate casing filled with creamy peanut butter ice cream bedded on crushed chunks of salted peanuts. Sitting right next to to delicate chocolate bar was milk chocolate ice-cream. Such a magnifique plate I had second thoughts of ordering this again for myself this time. I swear, it looks simple but it’s one sick twisted dish that surprisingly not overwhelmingly sweet or salty. The flavours are consistent with a nice smooth texture of milk chocolate. 
Snickers Revolution ($18)
I got to figure out how 7 people ate this fine Trio of Ananas éclairs ($18) – The way the pastry chef’s presented this on stone board is very creative and clearly highlights the 3 éclairs by chef’s selection. Well-sized éclair made with choux dough filled with either salted caramel, lemon meringue and dark chocolate. The idea of deciding which éclair tasted the best is cruel because all 3 tasted DAMN GOOD! A well balanced of sweet and salty flavour. Really appreciated the intense taste for each éclair and the little squiggly marshmallow line on top.
Trio of Ananas éclairs ($18)
Give yourself a chance to be all caught up with Green Apple Variation ($14) – Be impressed with champagne foam, green apple sorbet and apple crisp slices. One very imaginative dessert that is pretty impressive. The sliced apples are crispy and effervescent with a sweet, tart flavour. The glossy green droplets have a hard flesh that makes an excellent choice for this dish. Now I am not so sure if an apple a day keeps the doctor away…not so sure anymore… 😛 
Green Apple Variation w Champagne Foam ($14)
Strawberries are a must-have when it comes to dessert time. It’s good to know Ananas offers Strawberries & Cream ($18) that consisted not just a barrage of strawberries but droplets of cream bedded on a cylinder meringue topped with a transparent sugar disc with garnished sliced fresh strawberries. The waiter then slowly pours room temperature strawberry coulis over the dish, adding a combination of red river infusion with bright, sweet aroma. An absolute popular fruity treat that provides a floral sensation with a crispy, tart finish.
Strawberries & Cream ($18)
Ain’t no doubt I was so strung out on the The Cinematheque ($17)– A mix of Zubrowka, elderflower, apple , lime, mint and lychee. This cocktail knows how to illustrate a cool touch with added crushed ice and fresh scent of garnished mint.
The Cinematheque ($17)
Get your caffeine fix with the delicious goodness of Salted Caramel Latte ($17)– One sip of this will get you buzzing. It’s a big mouth twist with all the angostura, salted caramel, vanilla and espresso. Thinking of all that bitter sweetness sounds just perfect. Not your usual morning cup of ordinary coffee because its infused of alcoholic mixture but a thumbs up for an aromatic lift. 
Salted Caramel Latte ($17)
Make the most of your dessert stomach at Ananas with their exquisite desserts and indulging cocktails. This ain’t going to be the last time you see me at Ananas because the problem with me is that I am too deep involved with each and every one of their desserts, that it’s playing with my emotions. It’s really got me wanting more. I give 5 stars for romantic atmosphere and sexy unique presentations of their desserts. Ananas know how to easy someones mind for late night sweet treats as it has become a craze for the people who don’t sleep so early at night. 
Photos by Vanny Tang
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Hot Star Large Fried Chicken- Fried Fixed- Behind the Scene
Very rarely in Sydney would I come across a 30cm in length fried chicken. With Sydney-siders increase of fried cravings over the years, Hot Star Large Fried Chicken (96 Liverpool Street, Sydney NSW 2000) has successfully opened its first store in the heart of the CBD. With epic queues all the way down the street, the sight of 250 grams of succulent JUMBO chicken breast gets food lovers eye-twitching and it’s totally worth it. Hot star started their frying food scene back in Taiwan Shilin night Market in 1992 with one mouth-watering mission- “To deliver authentic Taiwanese street food“. And let me just state I am certainly happy that chicken crossed the road. Teehee.
I was very fortunate to be on the other side of the shipping-container sized kitchen and witness the hard working staff of 10 assemble all this fried madness. Taking 30 minutes of Casey’s (Hot Star Store Manager) time meant a lot to me and to her as pipping hot chicken continue to get pampered in coated flour then dunked in hundred degree oil. Also with hungry starving customers continue to pile, it was essential to absorb all the secret information and share it with you guys.
Customers are keen for their FRIED CHICKEN.
Can’t wait any longer…
Who are we kidding, the Original Fried Chicken ($7.90) is amazingly addictive with enormous pepper seasoning . I mean, they sell almost 600 fried chicken steaks, alone in 1 day. Sure, when you first have your eyes glued to this chicken, it may look dry, but don’t judge a book by its cover. It’s surprisingly moist, really moist and tender. Extremely crispy on the outside, juicy on the inside, I can say you will appreciate the minimum 12 hours marinated flavour, texture and quality of this XXL chicken steak. This fresh chicken sensation is not as oily as I thought, if you examine it closely tiny bubbles of fried flour, looks appetising. I couldn’t convince Casey to tell me why this is slightly crisper than Taiwan Hot Star but I do know they put a lot of hours in spoiling their chicken breast with pepper seasoning or if you are game enough try chilli powder. I honestly questioned a few times whether this is a chicken thigh piece, but no, Casey stated it’s CHICKEN BREAST! This juicy chicken, cooked to order may involve palm-sweating and teeth-grinding experience. Also it may get a bit messy as bone and cartilage are present. But that’s ok, you’d be too busy enjoying this succulent treat, you won’t even care.
Original Fried Chicken ($7.90)
Woah! This chicken breast is bigger than my hand.
Tiny bubbles of protein madness!
It seems like Hot Star have taking frying to a whole new level of tastiness by introducing Deep Fried King Oyster Mushroom ($3.90) is placed onto the palm of my hands. I legitimately crammed everything into my mouth, which is fine by me but not so sure about Casey’s expression. Let’s just say she politely giggled. The secret method for making a crisp, savory crunch is carefully hand-selecting the mushrooms to ensure quality and this my friend creates a rich, concentrated flavour. Each chopped piece of pepper seasoned mushroom squirts quite a lot of juice. Just FYI, this meaty and firm texture mushroom is a must for a movie snack.
Deep Fried King Oyster Mushroom ($3.90)
I am not going to lie: Deep Fried Sweet Potato ($3.90) is ridiculously sweet! NATURALLY! It’s a real sweet treat. They’re full of flavour that are secretly seasoned with… you’ll never guess, PLUM POWDER. These finger shaped sticks are a great alternative to standard French fries. I absolutely love the light crisp on the outside and the warm soft mash inside. Yes, another ongoing obsession of mine.
Deep Fried Sweet Potato ($3.90)
Hmmmm… Sweet.
The first thing I will comment about this Deep Fried Curly Fries ($3.90) is that it’s not curly enough. However, scoffing down all this starch goodness, just shows how easily I get manipulated by its crunchy texture and flavour. Yeap, I think my stomach is pleasantly satisfied with that gold brown fried deliciousness.
Deep Fried Curly Fries ($3.90)
Very pleased to share behind the scene of what goes around here at Hot Star. Chicken breasted are firstly coated with flour and seasoning before deep frying them.
Flour and seasoning.
Chicken breast waiting to be cooked.
Fry baby, FRY!
After deep frying them for about 12 mintues, let these chicken steak be air dried before packaging them.
How smart is this, ready to fry curly fries.
Ready to fry King Oyster Mushroom.
Ready to fry Sweet Potato.
Fresh basil is important for the chicken bites.
Can’t wait to try these Chicken Bites next time.
It is good to know Hot Star only orders FRESH NOT FROZEN chicken, every single day.They believe fresh ingredients for instance chicken and vegetables is the key to making their products more delicious and addictive. Chicken bites will be next on my list to try. And yes, the fry goodness is really worth waiting for! If you have already tried Hot Star’s fried chicken in Sydney, what do you think? Have you tried their other existing stores in Melbourne or Taiwan? Let me know your opinion.
Disclaimer: Nessy Eater attended Hot Star Large Fried Chicken as a guest (opportunity provided by Harvey Publicity ). Opinions are however, Nessy Eater’s own.
Photos by Vanny Tang
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NE’s 1st Blogiversary – Easy Homemade Popcorn Chicken
I can hardly contain my excitement because it’s Nessy Eater’s FIRST BLOGIVERSARY. I can’t believe this food blog still exist and I’m still blogging. I was for certain this wouldn’t even last for 1 month. It took me a weekend to realise it has been one amazing year to be a food blogger. Making lots and lots of new friends, who have the same interest as me feels like home. Nessy Eater motivates me every day to be inspired, enjoy life and share the joy of eating. I like to THANK YOU friends and family, who have the patience when I’m preparing my ritual- feeding my camera first before meals are then served to them. Looking back on the past year, I’ve been very grateful to be invited to many delicious eats and events. I will try to discover more about food, recipes and drinks. I am looking forward to improving this space and hope you will enjoy it. So like…the other day I came across bite-size homemade popcorn chicken at the table, one bite and I was HOOKED! It is a recipe that is so wrong yet soooooo good not to resist. It has been tested and APPROVED by amature cooks, like me. Even our friends who have impeccable taste were amused and are super keen to see this again without a doubt. I bet you won’t touch KFC popcorn chicken again for years!
The secret to this absolutely amazing recipe are two important ingredients that not many minions would want to share, however I managed to mastermind it THANKS to Tall Tommy and they are chicken powder and cayenne pepper. You’ll go C-R-A-Z-Y if you are missing either one or both of these ingredients whilst making these TASTY chicks.
Gimme me popcorn chicken NOW.
Let’s BEGIN! Easy peasy steps just in case you peeps out there want to make this. You’ll need:
Homemade Popcorn Chicken
Credits to LOL Couple – Tall Tommy.
Ingredients:
- 3 boneless chicken breasts (Chopped in small pieces ranging 1.5 inch in size)
Flour mixture:
- 1 1/2 cups plain flour or self-raising
- 1/4 cup water
- 1 1/2 tsp chicken powder
- 3 tsp cayenne pepper
- 1/2 tsp potato starch or sweet potato starch or cornflour
Deep fryer:
- 3-4 cups vegetable oil
Batter:
- 1 1/2 cup plain flour
Before starting, prepare 3-4 cups vegetable oil into a wok or small skillet and place on medium heat.
Then mix 1 1/2 cups plain flour , 1/2 tsp potato starch and 1/4 cup water in small mixing bowl.
Add 1 1/2 tsp chicken powder, stir.
Add 3 tsp cayenne pepper, stir.
Double check the consistency of the flour mixture, not too runny, not too thick.
( Too thick= Add water, Too runny= Add flour).
Dunk the chicken pieces into the flour mixture (If time isn’t an issue, piece by piece) , fully coating the chicken.
Dip pieces of chicken into 1 1/2 cup plain flour batch, being sure they are fully covered.
To test if the oil is ready simply fry a few pieces of chicken into the oil. If it sizzles, it’s ready! Now, slowly place the chicken into the oil. After 4-5 minutes depending on heat flip pieces over. Pieces of chicken should be ready when it turns golden brown. (Best to take one out and cut it in half to see if the meat is fully cooked).
Once the chicken is ready, scoop out the chicken pieces and make sure oil is drained as much as possible. Use 2 paper towels or more to excess the oil so the popcorn chicken is super duper crunchy.
Homemade popcorn chicken is READY TO EAT.
Notes:
- Tastes just like KFC popcorn chicken with the secret ingredient: cayenne pepper and chicken powder
- Smaller pieces of chicken = crispier and crunchier
- For awesome results use deep fryer
- Use paper towels/ tempura sheets to excess oil
It ain’t Ba-Na-n-a minion. Tee hee.
Nessy Eater and I have come a long long way. I appreciate the time and effort for sharing the the past year with me. Each comment, email or message has given me encouragement to keep doing what I love best- EATING.
Photos by Vanny Tang
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