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Strathfield Good Food Guide : Strathfield Good Food Guide 2013
2013/2014 | 9 ourstrathfield.com.au 9746 8999) for a traditional Malaysian breakfast of bak kut teh, an intense broth of pork ribs, garlic, mushrooms, Chinese herbs and spices, garlic and mushrooms. Hong Goh, the Malaysian half of Khai’s Restaurant (Hong’s husband Khai is the Vietnamese half), brings out a tray of over a dozen Chinese herbs that make up her recipe, including goji berries, white peppercorns and all manner of woody specimens. It doesn’t get more authentic than this! Next, a quick five-minute drive takes us to our third breakfast stop, Kammadhenu (32 Burlington Road, Homebush, 9953 9999). We’re here for the paper dosai, a pancake made from ground rice and urad dhal, a common breakfast food in South India. Looking for all its worth like a maharajah’s rolled-up edict, this thin, oversized pancake is crisp with ghee and served with a trio of sauces. We make a beeline for the spicy but completely addictive tomato and chilli chutney. The rising mercury and the spice in our mouths warrant a cold, sweet intermission. Enter Kammadhenu’s faluda, a tall glass of chilled milk flavoured with rose syrup, and topped with ice-cream, jelly, basil seeds, sago and jackfruit. And so, to lunch at CeCi Korean Restaurant (37 The Boulevarde, Strathfield, 8084 3171). Don’t be embarrassed to order the cheese version of CeCi’s chilli rice cakes. True-blue Koreans do it too; the addition of cheese is not a modification to pander to non-Korean palates. (Many true-blue Koreans are also inordinately fond of Spam.) Despite its formidable red colour, this dish is only moderately spicy and pleasantly sweet. Wee Lynn’s feast included dumplings and crepe jian-bing at Mamy Snack (bottom left and main); faluda, a rose syrup- flavoured milk drink, and paper dosai at Kammadhenu (centre and bottom right); and CeCi’s chilli rice cakes (top right).
Strathfield Food Guide 2015
Strathfield Good Food Guide 2012