Cookbookmaniac
  • Ramen Kan in Bondi – Errrr… What’s all the noise about?
    Asian Restaurant Reviews
    Ramen Kan in Bondi – Errrr… What’s all the noise about?
    A Funny Red-headed Guy once told me that his favourite restaurant is McDonalds. He wasn't a child. He is 29 years old, skinny, tall, handsome, prefers never to wear shoes and never shuts up. You see, I am the kind of person who always asks what people are eating or what are their favourite restaurants. I try and connect with people through food. When Funny Red-headed Guy told me this I couldn't help but screw my face up in judgement. "Oi. Don't bag out the Macca's. I grew up on the stuff. Now look at me." He strikes a pose. Who am I to judge? If eating McDonalds makes him happy, then good for him. He also told me that his favourite ramen is from Ramen Kan. He said that their ramen makes everyone else's seem like instant noodles. I immediately wrote the recommendation down in my mental checklist of places to visit. I had heard of Ramen Kan and was quite excited by his description of their egg noodles. Pizzaboy and I find ourselves in Bondi one beautiful day with little idea of what we wanted for lunch. We settle for Ramen Kan. Their menu has a dizzying array of food items and I cannot decide what I want. I must've taken about 5 minutes to come to a decision. The waiter had approached us 4 times to get our order. I became slightly annoyed and politely told her that I will call for her when I am ready.…
  • Asian Recipes
    Crisp Duck Breast with Orange and Daikon Salad
    "Yoshoku - Japanese food western style" Crisp Duck Breast with Orange and Daikon Salad Recipe taken from Yoshoku by Jane Lawson 2 orange 300g daikon 80g baby rocket 4 x 175-200g duck breast fillets oil, for brushing 1 1/2 tablespoons vegetable oil 1 teaspoon sesame oil 1 tablespoon drinking sake Ponzu Dressing 1 teaspoon lemon juice 1 teaspoon lime juice 1 teaspoon Japanese rice vinegar 1 teaspoon Japanese soy sauce 1 teaspoon mirin 1 teaspoon sake 1/4 teaspoon sugar 5 x 1cm piece of kombu, wiped with a damp cloth 1 teaspoon bonito flakes To make the ponzu dressing, put all the ingredients in a non-metallic bowl and stir until the sugar has dissolved. Cover with plastic wrap and refrigerate for 24 hours. Remove the skin from the orange and carefully remove all the pith. Segment the oranges into a bowl, then squeeze the juice from the membranes over the top. Chill. Peel the daikon, cut in half lengthways and slice very thinly into half moons using a Japanese mandolin or a very steady hand and a sharp knife. Rinse and drain the rocket leaves well, then put it, along with the daikon, in the refrigerator to chill. Lightly score through the skinand fat of the duck breasts using a sharp knife, being careful not to cut into the flesh. Season with salt, rubbing into the skin. Put a large heavy-based frying pan over medium heat and brush with a little oil. PLace the seasoned duck breasts skin-side down and…