Saturday, December 1, 2012

Can we still be friends?

Hi Everyone,

A thousand apologies for forgetting to post.....can we still be friends?
Fat Pom Pom is getting another make over, it will be a while but I hope to post something again for you guys soon... :) thank you for your patience and continuing support!!

Here, Leonidas is asking Nilla to be his friend....can we?

Lots of Love,
Fat Pom Pom

Friday, July 13, 2012

Gordon Ramsay's scramble eggs, with toasted croissants and smoked salmon

Yummy Scramble eggs....mmm

Hi everyone! This dish is perfect for brunch! My favorite meal during the day because it reminds me of a lazy day where I get to sleep in as much as I want and still get to enjoy a meal that is somewhat the best bits of breakfast and lunch! Two birds in one stone. That's the kind of life I enjoy :D

I saw this recipe a while ago on one of Gordon Ramsay's shows. I love his style of cooking, simple and flavour packed food!! So many good recipes of his that I am yet to try. I have made this dish at least 3 times now, and it still is delicious every time. It takes less then 10 minutes to whip up. Who would have thought scramble eggs, croissants and smoked salmon would go so well together!

What you need to make a lazy Sunday breakfast for two: 
2 large croissants
4 eggs
20g of butter
small bunch of chives, chopped
1 tbsp of creme fraiche
100g of smoked salmon slices
black pepper to season
Fresh garden salad to serve
(you can make a simple salad dressing with lemon, olive oil and season with salt and pepper)

What to do:
1) Slice the croissants into about 4 pieces (rounds) and toast on a pan on low heat with some olive oil until slightly toasted on both sides.
2) Meanwhile, in another pan on medium heat, break in the eggs and butter and stir until starting to clump, add creme fraiche and stir gently.
3) Remove from heat when eggs are still soft and serve over toasted croissants. Top with chives and season with black pepper. Finally, top with smoked salmon and serve with some fresh garden salad.

Happy Eating!

Lots of Love,
Fat Pom Pom

Sunday, July 8, 2012

New York Cheesecake!

Hi All,

Cheesecake....who doesn't love a slice of perfectly baked cheesecake :) mmmm...

I was reminded of how much I love cheesecake just the other day when I had some from Brunetti! mmmmm dear friends of mine, am I too greedy for having such a love for delicious sweets and desserts?

I decided that it was time to make my first New York Cheesecake! The outcome....awesome and delicious as it looks!

This is my simple recipe! 
350g of plain sweet biscuits, finely crushed in food processor
170g of unsalted butter, melted
750g of cream cheese, at room temperature
1 cup of caster sugar
2 tsp finely grated lemon rind
1/2 tsp of vanilla extract
2 tbsp plain flour
4 eggs
300 ml sour cream
fresh strawberries for decoration

1) Preheat oven to 160 degrees celcius. Line the base if a 23cm springform pan with non-stick baking paper.

2) Mix biscuits and melted butter in a bowl until well combined. Pressed the biscuit mix into the base and side of pan, press firmly, leaving about 1 cm at the top of the pan. Cover and chill in the fridge for about 30 minutes.

3) Place cream cheese, sugar, vanilla extract and lemon rind in a large bowl and beat with electric beater until just combine. Beat in flour, and then 1 egg at a time, beating well until just combined. Stir in the sour cream until just combined.

4) Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 1 and 1/4 hours or until the centre is just slightly still wobbly. Turn off oven, with door ajar for about 2 hours. Then refrigerate for about 4 hours or overnight to chill.

5) Served with sliced strawberries.

Enjoy life, love and the beautiful sunshine on a cold winters day!

Lots of Love 
Fat Pom Pom

Sunday, June 17, 2012

Homemade Apple Pie!

Hi everyone!

Nothing beats home made food, and who doesn't like Apple Pie, especially freshly baked, serve hot with a dollop of icecream or custard!! mmmmmm :) a great winter warmer to feed my hungry family who seems to always be starving of desserts these days...

This is a simple recipe, almost anyone can make this, and as usual a crowd pleaser! Why not make this at your next gathering of family and friends! Simple food does not always mean boring food, so roll up your sleeves boys and girls, its time to roll out the pastry.

Apple Pie ingredients:

8 granny smith apples, cored, peeled and chopped into 2cm chunks
2 tbsp caster sugar
pinch of grounded cinnamon
pinch of grounded cloves
2 tbsp water
1 tbsp of corn flour
1 tsp finely grated lemon zest

for Shortcrust Pastry
2 cups of plain flour
1/4 cup of self raising flour
150g unsalted butter, chilled, cubed
2 tbsp caster sugar
4-5 tbsp ice water

2 tbsp of jam (i used strawberry)
1 egg, lightly beaten
1 tbsp of sugar

1. To make the filling, place apples, sugar, lemon zest, cinamon, 2 tbsp of water in a small saucepan and simmer on low, stir occasionally for 8 minutes or until apples are soften.

2. Remove most of the water except for about 2-3 tablespoons. Add corn flour to the cooked apple mixture and leave to cool completely.

3. For the pastry, place sift both flours in a small bowl, rub butter into the flour until you get a breadcrumb like consistency. Stir in sugar, then make a well in the centre. Add almost all the water and mix, until the mixture comes together. Add more water if the dough is too dry. Gather dough together on a lightly floured surface. Press into a ball and divide into two, making one half a little bigger. Cover with plastic wrap and refrigerate for 20 minutes.

4. Preheat oven to 200 degrees C.  Roll out the larger piece of pastry between 2 baking paper to line the base and side of the pie plate. Line the pie plate with the pastry. Use a small sharp knife to trim away any excess pastry. Brush the jam over the base and spoon the apples into the shell. Roll out the other pastry between the baking paper until large enough to over the pie. brush with water around the rim then place the top on. Trim off any excess pastry, pinch the edges and cut a round hole or a couple of steam slits in the top.

5. Re-roll the pastry the scraps and cut into leaves for decoration. Lightly brush the top with eggs, then sprinkle with sugar. Bake for 20 minutes, then reduce the oven temperature to 180 degrees and bake for another 15 to 20 minutes, or until golden.

Enjoy this delicious pie with some custard and vanilla ice-cream!

Special thanks to Ninh for this recipe!

Lots of love,
Fat Pom Pom

Monday, June 11, 2012

Hu Tong vs Din Tai Fung

Hi Guys!!

Finally the last part of my food adventures in Hong Kong is finally here...7 months late...i guess its better late then never right?

While in Hong Kong, we had the opportunity to indulge in two of the most well known and highly rated, not to mention a must dining place for all new and old to Hong Kong, Din Tai Fung and Hu Tong.

I will start with our experience at Din Tai Fung since we ate there first. Located at Silvercord, 30 Canton Road,  Hong Kong, it had a simple and clean ambiance, very different from the many other local restaurants we ate whilst in Hong Kong, there was a huge selection of dumplings and main dishes, including a few dishes served with their special secret chilli sauce, which you definitely have to try!! Correct me if I'm wrong but this place currently holds one Michelin Star! Didn't know that until now :)

There was about 10 of us there so we were able to order alot of different dishes to try. The price was quite high compared to food in Hong Kong, but the quality and standard of food was very good also, in comparison. Staff was friendly, though it was hard to get their attention to order anything else, after you already place the initial order, understandable since the place was super packed and busy! Overall, it was an amazing dining experience. I was very satisfied with the flavours of the food, all the dumplings were made with care, our food came out nicely presented, simple and clean, everything was so yummy and delicious!! Standout dishes would be the Xiao Long Bao, Noodles serve with Special Sauce, Prawn dumplings in special sauce!! The flavours of the special sauce were simply amazing...makes me drool just thinking about it haha and the Xiao Long Bao were absolutely perfect, the skins were the right thickness, flavours of the filling were delicious with burst of the steamy and super flavoursome soupy goodness inside, balance with the right amount of soy sauce, vinegar and finely slice ginger  ....mmmmmmmmmm

From top left: Serving arrangements at Din Tai Fung, Tea, Crispy fried pork, Spring Rolls, Xiao Long Bao (mmmm :D), some green veggie stir fried with garlic :P, Noodle in Special Chilli Sauce, Shrimp and Pork Shao Mai, Cha Jiang Noodle with Mince Pork, Shrimp Wonton with Special Chilli Aauce, Crispy fried pork with fried rice, Spicy Sesame Noodles, Prawn and Pork Wonton with Moodles, Special Shallot sauce Noodles, Black Truffle dumplings, and Cantaloupe dessert.

I will definitely return to Din Tai Fung, just for their Xiao Long Bao's and Special Sauce (of which I did on my last day in Hong Kong hehe).

I would rate Din Tai Fung as follows:

Food: 9/10
Service: 7/10
Atmosphere: 7/10
Value: 8/10

Hu Tong was located at level 28, One Peking Road, Hong Kong. Upon arriving at this restaurant after going up 28 levels and stepping out of the lifts, I was blown away by the beautiful interior design of the restaurant. It was beautifully traditional yet very contemporary/modern at the same time.

The ambience is amazing, and the decoration and view of the city was stunning! We were lucky enough to be seated in one of the private booths, absolutely beautiful, I just love the traditional feel this place has! I haven't even started eating and already this restaurant has left me nodding and speechless in appreciation :) The service by the staff was exceptional, they were attentive, yet weren't pushy and seemed to know exactly when you needed to ask them for something. We mainly order dumplings because it was only lunch time, but there was only 5 of us this time and we were more then happy to just order dumplings to share (nope still not sick of dumplings...yet :P). The prices of dumplings were much higher then Din Tai Fung, or anywhere else we ate in Hong Kong, same price as Australian Yum Cha, in terms of quantity. The cutlery and dining ware they had were absolutely gorgeous, I wouldn't mind having these in my home. The dumplings were beautiful presented on unique plates, each one beautifully crafted! The food was of very high quality, almost fine dining like experience. Not to mention the tea we had was a very unique blend....i consider myself a tea nut and this is not one I've tried before, not the usual Jasmine or Chrysanthemum tea you get in Chinese restaurants. Flavours of the dumplings were amazing and of very high standard, and overall the dining experience was exceptional. Obviously we had to try the Xiao Long Bao also and make the comparison on this popular dumpling dish, they tasted just as good as Din Tai Fung and I couldn't decide which one I liked more hehe I was very happy that I did not miss the opportunity to try out this place before we left Hong Kong, one place I would be visiting again if I went back to Hong Kong and try out the many other main dishes they offered.

From top left: Tea served in a beautiful tea pot, more awesome cutlery, Lamb and Scallion Dumplings, Prawn in Tofu roll, Xiao Long Bao, Fried Dumpling, Bean and preserve vegetables appetizer dish, our lunch, Pork Dumpling. To be honest I don't quite remember which dumpling is which on the menu, its been over 6 months and the menu doesn't have pictures so I just had to guess them hehe

I would rate Hu Tong as follows:

Food: 9.5/10
Service: 9/10
Atmosphere: 10/10
Value: 8/10

I guess you can tell which place I enjoyed more from my ratings?...hehe not really, though I rated Hu Tong's higher, I enjoyed both places almost equally and for different reasons.  They both lived up to the hype and good ratings that I have read all other the internet! I couldn't ask for more in this short trip to Hong Kong. Hong Kong was an awesome way to finish off my Asia trip. In short, Hong Kong has left its mark on my taste buds, and I do hope that someday soon, I will return there to explore more of what this amazing country has to offer. If you ask me which of the two restaurants I would recommend more?  I say try both :D

Lots of Love,
Fat Pom Pom

Monday, May 28, 2012

High Tea at My House!

Look how beautiful our macarons turned out..

High Tea!! Its one of the most exciting things to be excited about since macarons hehe my family decided that we would have our own high tea at home! It was a really exciting day, everyone was busy taking care of their one dish to be placed on our 3 tier stand! Couldn't have been more please with everything that we made! Haha as usual, there was way too much food and everyone stuffed themselves to the point that no one could move for the rest of the night hehe

Our High Tea menu...

Our 3 tier stand filled with delicious goodies...

 Mini scones...mmmm so cute and yummy! It the background you can sort of see the marshmallows dipped in chocolate fondue and sprinkle with crushed peanuts!

 Roast Chicken & Avocado, Salmon & Cream Cheese, Egg & Mayonnaise sandwiches...with crusts removed of course hehe

 Home made Sausage Rolls, a Masterchef recipe!

 Candy Glazed Chorizo...inspire from a Jamie Oliver recipe! So yummy

 Quiches...this is a family recipe we have been making for years...mmm

 Pink and Blue French Macarons, so adorable and delicious!

Oh how could I forget tea... you can't have High Tea without tea!

Unfortunately, I wasn't able to catch a perfect picture of our Pumpkin Soup, Deconstructed Lemon Tart and Fondue made by the boys in our family, but they were all super delicious and worthy of a special thanks for their efforts...yes boys can cook in our house!! :D

Why not do your own high tea at home with some of your family and friends? it is just as much fun, if not more then the real can even dress up and have a glass of champagne at home!!

Lots of Love,
Fat Pom Pom

Monday, May 14, 2012

Sticky Date Pudding with Butterscotch Sauce

Hi guys!

I made some Sticky Date Pudding for desserts on Sunday Night. I must admit sticky date puddings are one of my favourites desserts to eat, well besides cheesecakes, red velvet cupcakes, carrot cakes and a whole heap of Vietnamese puddings! Haha well to be honest, I just like desserts in general :D Sticky date puddings are perfect for winter, and yes even better with ice-cream on the side!

The first time I had sticky date pudding, it was my boyfriend that made them for me. I am still using his recipe up to this day and its definitely a keeper, just like him! hehe

Anywhos, heres my simple recipe for Sticky Date Pudding:

1 and 1/4 cup of pitted dates, chopped
1 and 1/4 cup of boiling water
1 teaspoon of baking soda
60g of butter, cubed
3/4 cup of brown sugar
2 eggs
1 cup of self raising flour

Butter Scotch Sauce
1 cup of brown sugar
3/4 cups of thick cream
50g of butter
1 teaspoon of vanilla essence


  1. Preheat the oven to 180 degrees Celcius. Grease a 20cm round cake tin and line the base with baking paper.
  2. Combine the dates, baking soda and boiling water in a bowl. Stand for 5 minutes, and blend or process the date mixture with butter, brown sugar until smooth.
  4. Pour mixture into a large bowl, add the eggs and flour and mix well until just combined.
  5. Pour into the prepared tin and bake for 35 to 40 minutes or until cooked through. 
  6. Stand the pudding for 10 minutes before turning out of the tin.
  7. To make butter scotch sauce, combine all ingredients for butter scotch sauce in a small pan over low heat and stir until sugar has dissolved and butter has melted.
  8. Served cake warm, drizzle with sauce and icecream on the side.
Enjoy your masterpiece hehe well actually it was quite simple but not to say that it was not delicious, cause it was, tasted even better the second day when I microwave a small portion to reheat...there's never enough desserts to go around in my house!!

Keep warm and happy eating!
Lots of Love,
Fat Pom Pom

Friday, May 11, 2012

White Chocolate and Raspberry Cheesecake

Who doesn't love cheesecakes? well you certainly ain't my friend if you don't...heheh just kidding.

Hope everyone is keeping warm as Melbourne is heading towards another cold winter. Brrrrrr. I'm please to say that my appetite for making desserts is back! YAY. I've always use to make desserts after dinner everyday, but I don't know what has happened in the past few months but I just didn't have the drive that used to be in me. Well it has finally come back and I couldn't be more happy!

Some might say "what...cheesecakes in winter...and frozen must be joking" hehe no in my house, we can eat anything for desserts, even icecreams in winter hehe

This cheesecake recipe is really simple yet the finished cheesecake tastes absolutely delicious!!! One of the best cheesecakes I have ever tasted! It surprised me because it was so easy to make. I will definitely be making this recipe again and again, next time with other seasonal fruits and berries, eg. Passionfruit, strawberry, can be really creative and use any fruits you want!

Heres the recipe:

White Chocolate and Raspberry Cheesecake


1 1/4 cups shortbread biscuits, crushed
75g butter, melted

500g block cream cheese, softened (i used Philadelphia)
3/4 cup white sugar
2 teaspoon grated lemon rind
2 teaspoons gelatine dissolved in 1/4 cup boiling water, cooled slightly
200g white chocolate, melted
3/4 cup thick cream, lightly whipped
1/2 cup fresh or frozen raspberries

To garnish
200g fresh or frozen raspberries, extra
Icing sugar

Combine the biscuits and butter and press into the base of a lightly greased 22 cm spring form pan. Refrigerate for 10 minutes.

Meanwhile, beat the cream cheese, sugar, and lemon rind with an electric mixer until smooth. Stir in the gelatine mixture and fold in the melted chocolate, cream and 1/2 cup of raspberries.

Pour the filling into the prepared base. Refrigerate for 3 hours or until set. Garnish with extra raspberries and dust with icing sugar before serving!

I hope you guys enjoy this recipe, its sure to be a crowd pleaser, tastes delicious and looks beautiful! Almosts too pretty to eat.

Keep warm and happy eating!
Lots of Love,

Fat Pom Pom

Wednesday, April 25, 2012

Anzac biscuits for Anzac Day

Hi Guys,

My sister made some Anzac biscuits to celebrate Anzac day and they turned out delicious!!! They are really easy to make and super yummy : )

Here's the recipe:

1 cup of plain flour
1 cup of rolled oats
3/4 desiccated coconut
3/4 cups of brown sugar
125g butter
2 tbsp golden sugar
1 tsp bicarbonate of soda
2 tbsp water

  1. Preheat the oven to 160 degree C. Line two baking tray with non stick baking paper. Sift the flour into a large bowl. Stir in the oats, coconut and brown sugar.
  2. Put the butter, golden sugar and 2 tbsp of water in a small saucepan. Stir over medium heat until melted. Stir in the bicarbonate of soda.
  3. Pour the butter mixture into the flour mixture and stir until combined.
  4. Roll level tablespoon of mixture into balls. Place on the trays, about 5 cm apart.
  5. Press with a fork to flatten slightly. Bake for 10 minutes or until golden brown.
  6. Set aside on the trays for 5 minutes and transfer to a wire rack so it cools completely.
Thanks all there is to it! I love eating the biscuits when they are still warm...mmmmmm : )

Keep warm and enjoy work off today!!!

Lots of love,
Fat Pom Pom

Sunday, April 22, 2012

Best Friends

A friend is one of the nicest things you can have, and one of the best things you can be.
-Douglas Pagels

Nilla and B.B...just hanging out as usual!

To all my friends, thanks for all the love, laughter and support throughout my life!

Lots of Love,
Fat Pom Pom

Wednesday, April 11, 2012

Hong Kong!

                                                 YUM CHA!!!!

Hi everyone,

Hong Kong is finally here. To end my wonderful holiday in Asia, our last stop was Hong Kong. The land of Yum Cha, shopping and the TVB series that I grew up watching. Hong Kong was somewhere my family and I have always wanted to go, it was holiday trip 6 years in the making : ) Not until my youngest sister finished year 12 last year did we finally make the family trip there! Well we've got one younger brother left who can't wait to grow up fast enough so that he could come with us on our next trip. He has only started year 7 so lets see if we could make the exception so we don't have to wait another 6 years for another family trip. hehe

Anyways, first night we landed in Hong Kong...what do we eat? it was 11pm and we headed for
I know what you are thinking...yes, it was crappy and unsatisfying but it was the closest place to our hotel that was still open besides the 7/11 and we were all starving and dead tired from the flight.

Our real adventure in Hong Kong began the next morning. Hong Kong was everything we thought it to be, everything we saw in the TVB series and Hong Kong movies, the streets, the buildings, the taxis, the people, everything was there. I could cry from excitement. There was so much to do and so little time hehe

Well where do I start..oh yes YUM CHA for brunch of course!!!! We didn't bother to research where was the best Yum Cha place in Hong Kong for obvious reasons...we were in Hong Kong, the land of Yum Cha, I don't think you can really go wrong hehe

We went into the first restaurant we saw, the Shamrock Seafood Restaurant which offered Yum Cha up until 11am (I think). We went overboard with the amount of dumplings that we ordered LOL: )
They had everything a normal Yum Cha restaurant would have in Australia, best thing was the price, at about $1-$3 AUD per dish. We were in food paradise!!! All the dishes tasted awesome but the best part would have to be it came up to about $7 per person. You can't get better then that!

From then on, the food just kept getting better!

Another neat little place that we spent alot of time at was Toast Box. Its a bakery / Cafe that serves really neat sweet and savory food!

Some sweets we had.....

Strawberry Danish....mmmm

Milo Dinosaur....LOL very satisfying

Hong Kong milk tea...

Hainamese Chicken lunch at Toast Box...mmmm

Noodles with eggs and luncheon meat...

Oh we also had to try the desserts and icecream on offer at the Haagan Daz cafe...mmmm sooo yummy and satisfying...

Another dessert place offering awesome strawberry sweets...called Strawberry Forever Dessert Cafe! mmm

Along with a whole heap of cool franchise restaurants including, New York Fries, Mos Burgers and heaps more but I can't remember! haha

Just some New York fries...

The Mos Fish burger and The Mos burger

 The Yakiniku burger

We also ate at a whole heap of local Hong Kong restaurants including all the traditional Chinese food and banquets, Hong Kong breakfast which consists of lots of variety of dishes that includes Luncheon meat (similar to spam), the occasional Mcdonalds, lots of street food and random restaurants, Yakult, 2 minutes noodles and loads of snacks from 7eleven,  Milk tea and more milk tea and of course lots of bubble tea, and lots and lots of asian desserts!!

Peking duck banquet with Peking duck and Duck San Choy Bow....yummo!!

Soy Chicken...have to eat this when in Hong Kong! Yummmm

Apparently this restaurant below... lots of famous Hong Kong stars eat here...we had a few of their signature dishes...quite yummy!

How could I forget about the awesome desserts in Hong Kong...makes me cry thinking about it...:(

Oh and the street food....the wonderful aromas of the street food at night...

Boy do I miss Hong Kong. Everyday I would hear my family complain about how much they wanted to go back! Hong Kong was awesome and everything that we hoped it to be...including being jib on taxi fair haha Hong Kong to me is a food and shopping paradise, so if you love both, you will definitely love it!!

 The best part about Hong machines...human vs machine...human-1

 Hersheys for the WIN!!!!

Celebrating the victory with more junk food!!

Next time I have a very special posts about two of the most popular Yum Cha places that you must try while in Hong Kong which I had the privilege to eat at both! Until then, eat well and sleep well my friends...winter is coming! haha

Lots of Love,
Fat Pom Pom