Potato & seafood curries

Rice and two curries

One thing that I miss about Brisbane is the food. Sure it's not as deeply populated by little exotic food corners as Sydney or Melbourne but it is my second home. There's this great restaurant that serves Malaysian and Singaporean fares called Little Singapore. Little Singapore started off in a little shop in Sunnybank's Market Square (before the square burnt down a few years ago) but since the opening, business has been thriving and they now have a branch in the city. My absolute favourite from this place is the butter chicken, which is deep fried chicken chunks accompanied by... wait for it... crispy curry leaves. Yeah, those green goodness rocked my world. Anyway, so when I saw curry leaves in the market the other day, I knew I had to have them despite not having any real plan on what to make. I'm sure they taste great with anything.

Lobster chawan mushi

A little side dish: chawan mushi (savoury steamed egg custard)
From my last lobster recipe, I had a little bit of leftover raw lobster meat which I decided to turn into savoury steamed egg otherwise known as chawan mushi. I think chawan mushi is quite healthy and low in fat. There is no added fat and you can toy with the salt/sodium content as you season the dish. It's virtually healthy whole protein and it's really quite easy to make and it tastes great. You can use any fish or prawns for this recipe. For my other version of chawan mushi, have a look at my previous post on steamed fritatta.

Pan-fried lobster tail in butter and black truffle infused oil

Pan fried lobster tailon a bed of rice

Welcome to 2010! This holiday has given me a fresh chance to relax and just be. Yesterday, I took my little self to the Sydney Fish Market and I snooped all the shops. It was stinky, super crowded, wet and I loved it. What I also love is my little discovery: lobster tails. The holidays and Australians' love affair with seafood gave seafood vendors an excuse to skyrocket their prices, but even outside the holiday season lobsters are pricey. In one corner of a very crowded shop, near the entrace, I saw frozen lobster tails for $69.99 per kilo. The friendly shop attendant at Claudio's told me that one tail, depending on the weight varies between $15-17, which is a huge price gap away from whole lobster with the head attached. So I got her to grab me a small tail and oh what a beautiful tail.