Archive | July, 2012


18 Jul

I’ve been seeing this burger joint pop up everytime I type Melbourne Burger on Google. See I’ve been on the hunt for a good burger place in Melbourne as, unfortunately, the mum and pop shops with their burger with the lot (bacon, beetroot and eggs..) just doesn’t do it for me.  So far only Grill’d has satisfied my burger cravings but as they say “variety is the spice of life..” and I sure like spices.

So one fine day, while my daughter was at daycare, hubs and I trooped down (well not really trooped down as I hung around while he did his chores i.e work until finally we made our lunch stop) to Collingwood to try the burgers that I’ve read so much about in cyberspace.

Hubs ordered the Theo – which had double patties and double cheese (of course!)


while I had the Denise – jalapeno and sriracha mayo (I did say I like spicy!)Image

both with a side order of chipotle fries =)

I must say after one bite.. I was in love! It was really worth the fuss.. no wonder there was a long queue to order. The patty was thick and juicy and cooked just right – it was really packed with flavour. And the melted cheese.. ahh.. was almost liquidy but the sides were crisp, almost like a cheese flavoured chip. The burger was a good size and they put in just enough filling so that nothing falls off while you eat it. My mouth is watering just thinking about it. 

It was certainly worth the trek to the other side of the city.. and yes, I would definitely go back again. Details for Huxtaburger can be found here


Lechon Sinigang

10 Jul

A dish that’s uniquely Filipino…

That is this month’s Kulinarya Cooking Club Challenge.

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and it’s colourful cuisine.  Each month we will showcase a new dish along with their family recipes.  By sharing these recipes we hope you find the same passion and love for Filipino food as we do.

My first thought was… Adobo!

But then it’s not a dish that I normally make. See I’m not a fan (*gasp!*) I know it’s considered as the un-official National Dish but I just don’t like it.. I don’t have any reasons, just that I don’t.  Hubs thinks it’s very un-patriotic. Hypocrite he calls me, here I am declaring my love for the Philippines but wouldn’t eat adobo.  I just don’t like it.. please don’t judge me…

Now if I was to campaign for a National Dish – it would definitely be.. *drum roll* Sinigang! Like adobo, each region and family have their own version of this dish – you’re also not limited to what meat you can use (you can even use seafood!), to what vegetable accompanies your protein (water spinach, snake beans, white radish..whatever you fancy!) and what souring agent to use (tamarind, kamias, guava, miso, calamansi..). I know the Thais’ are famous for Tom Yum… but we can definitely challenge them head on with our Sinigang and like the much-awaited Pacquiao vs Mayweather bout, it will surely be a good fight!

Now another dish that I love – but seldom get to eat – is Lechon. Seldom as this is only served during special occasions – Christening, Weddings, some Birthdays and Christmas Parties (not for me as I live overseas).  I know that you can buy them per kilo at the kiosks by the supermarket but being overseas I have to wait for the above mentioned events (or going home) before I can savour the taste of this lovely dish – with it’s crispy skin and meat cooked to perfection.. I’ll stop now before I start drooling.

Well as luck would have it, one of our Filipino friends just got married! And in true Filipino fashion we were sent home with a takeaway bag (I love being Filipino!).  By using my amazing mental persuasion and quick ninja reflexes I have prevented hubs from touching the left over lechon until I can buy the other ingredients to complete my Kulinarya challenge.

So now I present my dish for this month (well actually June… better late than never!) : Lechon Sinigang!!!

I started with the “sankutsa”.. or sauteing garlic, onions and tomatoes until it turns into a nice mushy consistency.

Next to join in is the leftover Lechon pieces, quickly followed by rice water (water reserved from washing your rice before cooking).  As I like my Sinigang really sour, I immediately add the souring mix (2 packets – 1 with chili and 1 with gabi) and bring it to a boil. Once it boils  I lower the heat and put in the veggies – starting with the harder ones (as they take longer to cook) and then turn the stove off completely and just let the heat of the soup cook the vegetables. I do this because I like my vegetables to still be “crunchy”. I used okra, snakebeans and white radish.

On a side note, I saw a cooking show once where they dunked the vegetables in iced water first before cooking it. They said this helps to retain the vegetable’s colour. Haven’t tried this yet as I’m very lazy but will do so in the future (maybe…)

Now wasn’t that easy? Serve this with steaming hot rice and fish sauce with chili and you’re all set!