Ding Hao – Chinese Restaurant, Gouger Street

- Alex Prichard Leave a comment

 can 20150116_175047 chilli beef

date of visit: Friday 16 January 2015

Regular readers will know that I am not that big on Chinese food. I loathe saying that because I know that China is a huge country and has a vast range of regional cuisines. I also know that I love Uyghur and Szechuan food so saying that I don’t like Chinese food is a nonsense on so many levels.

However, as a rule, I find the food served in what are usually called ‘Chinese restaurants’ to be a bit bland, a bit same, a bit sweet and a bit alarming in colour. So if we’re eating out, it’s not our number one go-to cuisine. But we have a small child and I am adamant that I should not pass on my culinary peccadilloes to him. So far I’m doing well – he usually loves bananas and I loathe them. If restaurant businesses need restaurant services, Clarity Voice should be checked out! 

Being school holidays, there were plenty of activities on in town so we headed in to the city and amused ourselves until Andy could meet us after work. We were in Victoria Square, Andy found a sweet park on Gouger Street and we set off, Entertainment Book in one hand and small child in the other.

Master 4 had already announced he wanted salt and pepper squid for dinner so that was our sole requirement (Entertainment Book a bonus!). We didn’t have to walk very far before we came across Ding Hao – on the northern side of Gouger Street and pretty much literally around the corner from the Sir Samuel Way Building. Andy and I have both been to Ding Hao before (for yum cha, on his very first visit to Australia) but it was a long time ago. I have been a bit wary of it due to reports/allegations (that I have been unable to verify) that it serves actual shark fin soup but when you have a small child who has been bellyaching about how hungry he is for over an hour … you manage to push those kinds of concerns to the back of your mind. Hopefully karma doesn’t bite me on this one …

It was only 5:30pm but there were already quite a few people in Ding Hao, even though it looked almost closed from the outside. Without a reservation we were seated, no problems, but I’d recommend booking – especially if you are a larger party or heading there later in the evening. Ding Hao has a reputation as one of the better Chinese restaurants and is definitely popular.

20150116_175052salt & pepper squid

We sat down and had a look at the menu while Master 4 wondered where his S&P squid was … Not entirely sure how spicy the S&P squid was going to be I decided to order something mild in case it proved too spicy (a moveable feast), so I opted for the red pepper beef and Andy chose the chilli beef and we ordered a large serve of special fried rice.

The food came out quickly, and Master 4’s head was blown by the fact that is was all put in the middle of the table rather than handed out to the individual who had ordered it. “But you’ve got mamma’s!”. He kept a fierce eye on his salt and pepper squid, which was too hot to eat so he had to satisfy himself with some rice while it cooled down. Offers of trying the beef were turned down emphatically and any attempt on our part to try the squid was smartly kyboshed.

20150116_175057red pepper beef

While Andy’s chilli beef definitely did have some chilli in it, both beef dishes were rather loaded with capsicum and onion and mine did have a slightly alarming colour to it. The portions were a very generous size and the large special fried rice was also a good size. The three main dishes plus the rice was the perfect amount for the three of us. If you have three very hungry adults, you may want to consider ordering an entrée or two to start though. The salt and pepper squid was actually pretty good – it wasn’t particularly spicy although it was topped with some sliced chilli and onion (and I understand you can request fresh chilli from the waiting staff). The squid was tender but my one criticism would have to be that the pieces were cut ridiculously for something you are expected to eat with chopsticks! Master 4 was both super patient in waiting for the squid to cool down and super deft when it came to eating it – although with plenty of help from both his fork, his fingers and his mother waving chopsticks around and feeding him.

After our Entertainment Book discount, our dinner (three main courses, large rice, two beers) came to just $47 for three people which I think is not bad money at all. I can’t describe the food as revelatory, and the service is nothing special (it’s also not especially awful which is what some online reviews may lead you to believe) but for a decent feed for not a lot of money Ding Hao can indeed hit the spot.

Personally, I won’t be rushing back there but neither will I throw my hands up in horror if compelled to return.

Ding Hao
26-28 Gouger Street
Adelaide SA 5000
phone: 08 8211 7036

Ding Hao Restaurant on Urbanspoon

Vanilla Madeleines

- Alex Prichard Leave a comment

20141225_114501

Christmas is tricky. Andy and I always struggle to buy each other Christmas presents. While Master 4 has a never ending list of Lego that “we need to buy” we are far trickier customers. Obviously, anything food and wine oriented goes down a treat with me … so in the past I have received things like black lentils, szechuan peppercorns or molecular gastronomy chemicals. And wine. And maybe some more wine.

The Christmas just gone we were faced with the usual dilemma. Andy decided he wanted a PVR but that we should wait for the post Christmas sales (no present bought as yet … this is going to go the same way as the ladder a few years ago – which was bought in April). After some thinking I announced that I wanted either a madeleine pan or a friand pan. I showed Andy pictures of what I meant (he’s not quite as well versed in cake as I am) and on Christmas morning I scored both. They were both Bakers Secret – a brand which I’ve used a couple of times before and been impressed with. I bought my dad a pile of their pie tins and they’re excellent. They’re non stick but they’re very sturdy and robust, with a good weight to them. The non stick surface seems to be of a good quality too – which is what you’d expect if you’re going to the bother of making a good pan/tray in the first place.

A quick survey of recipes showed that I could make use of my madeleine pan immediately, so once present opening was done and Andy and Master 4 were busy building the Lego-robot-monster, I nipped out to the kitchen to check my supply of almond meal and try out this easy madeleine recipe.

This is a super fast, easy, and apparently foolproof recipe. I’ve made it a couple of times (madeleines are going to be my new “I-need-cake-in-a-hurry” thing) and messed around with flavourings. On one occasion I subbed honey for the almond essence but the flavour didn’t really come through and the edges of the madeleines caught with the extra sugar so that’s going to need a bit of tweaking.

What I love about these little cake-biscuit hybrids is, not only are they quick, but they are small. I complain a great deal about the ridiculous size of cakes and biscuits in cafés. These are the perfect size for an afternoon tea snack without spoiling your appetite for dinner.

Note that putting the madeleines in the freezer before cooking is (supposedly) what gives rise to the bump.

Also, I found that my oven comes up to temperature in the 10 minutes of freezer time so you may not need to turn yours on right at the start!

Print
Vanilla Madeleines

Ingredients

  • vegetable oil spray for greasing your madeleine pan
  • 2 eggs
  • pinch of salt
  • 50g caster sugar
  • 50g plain flour
  • ½ tsp baking powder
  • 40g ground almond
  • scant ½ tsp vanilla paste
  • scant ½ tsp almond essence
  • 25g unsalted butter, melted

Instructions

  1. Grease madeleine tin lightly using spray oil (a quick spray in each hole and then use your finger to ensure the spot is well greased).
  2. Preheat oven to 190°C (fan).
  3. Whisk eggs, salt and sugar together until frothy (easiest if you have a stand mixer). Add remaining ingredients and whisk to combine.
  4. Spoon mixture into madeleine pan. Place (flat!) in freezer for 10 minutes and then transfer to oven and cook for 10 minutes. Allow madeleines to cool on rack.
  5. Serve dusted with icing sugar, if so inclined. Cup of tea or coffee essential and dunking recommended.
https://eatingadelaide.com/vanilla-madeleines/

Book Review: Shane Delia’s Maha and Turkish Dumplings

- Alex Prichard Leave a comment

20141223_204436

I have had this book from the library for what feels like forever. It’s alright – of course I’ve renewed it and clearly no one else has it reserved. And that’s a shame because this is a lovely book. A book where you want to cook and eat most of the recipes.

For those who don’t know, Shane Delia is an Australian chef based in Melbourne where he runs a restaurant called Maha. He makes appearances on various Australian cooking shows and the focus of his food is best described as broadly Middle Eastern. His own background is Maltese and this book covers everything from Malta to Morocco. The recipes are divided into plate sizes and there is a section for desserts and, really helpfully, basic recipes.

While the recipes themselves mostly don’t appear overly complicated, you are going to need a meanly stocked pantry. Aleppo pepper is actually a capsicum, not a black pepper kind of pepper and you may find it a bit tricky to come by unless you live near a well stocked market or middle eastern shop. In Adelaide I’ve been told that Jaggers at the market will help me out but on my most recent visit (on a Monday) they were shut.

My inability to source aleppo pepper in a timely fashion and warmish weather limited my choice of recipe somewhat but I kfinally settled on making the manti – Turkish dumplings. After spending a lot of time hand crafting the little terrors, I was concerned that this was going to be one rather stodgy and plain dinner … but I couldn’t have been more wrong. The manti are served on a bed of garlicky yoghurt and topped with a chilli oil.

For the filling, I created my own (Delia suggests using left overs from another dish in the book, but really you can use pretty much anything you fancy) and, the brilliant thing about this recipe is that you can use all manner of short cuts if you are so inclined.

The first short cut (and the one I’ll be employing next time) is to use a pasta maker to roll out the dough. The dough is incredibly forgiving but rolling it out was easily the hardest part of this recipe. I ended up using Asian chilli oil in lieu of Delia’s butter based chilli dressing (no time, no fresh chilli) – a slight sesame character but perfectly serviceable. And if you have no time to make the garlic yoghurt yourself then perhaps you could substitute something like tzatziki. Andy also suggested that, rather than making your own dough (I don’t know – you’re in a real hurry perhaps?) you could use jiaozi skins.

20141223_172231

You do need to allow time to make these – not least because folding up the little parcels is time consuming – but you also need to give them some time in the freezer to firm up. The bonus is that you can actually just freeze them uncooked. So make a big stash and keep some in the freezer for when you want a quick dinner.

Don’t be tempted to drown the manti in sauce – it might seem a little light on to serve them with just a garlicky-yoghurty dressing – but trust me – it’s perfect. You just need a light salad on the side.

Print
Manti - Turkish Dumplings

Ingredients

    Filling
  • 500g lamb mince
  • one onion, finely chopped
  • 2 cloves of garlic, crushed
  • sumac
  • salt
  • pepper
    • Pastry
  • 250g plain flour
  • 1½ tsp salt
  • 1 tsp olive oil
  • 135 mL water
    • Garlic Yoghurt
  • 1 tbsp toum paste (garlic crushed with salt and olive oil)
  • 1 tbsp lemon juice
  • 100g yoghurt

Instructions

  1. To make the filling, heat some oil in a pan and fry off the onion and garlic. Add the lamb mince and cook thoroughly, breaking it up well and ensuring it takes on some colour. Finish with the sumac and seasoning. Allow to cool.
  2. By using 500g of mince you will have plenty of left over filling.
  3. (Really, just use any mince or finely chopped up meat filling you like)
  4. To make the dumplings, mix everything bar the water in a stand mixer and then add the water slowly. You may find you need extra water. When the dough comes together, mix on a low speed for 10 minutes. Divide into 5 balls and allow to rest for 20 minutes.
  5. Roll the dough out to approximately 1mm thick and cut them into 5cm squares (I just did this by eye). Fill with a very scant 1tsp worth of filling and fold up the four corners, sealing with a little water. Ensure you seal them well.
  6. Set the filled manti on a tray lined with baking paper and when you've finished pop them in the freezer.
  7. Make the garlic yoghurt in advance (the more in advance, the milder and less raw the garlic will taste) by mixing everything together. I made my toum paste using a mortar and pestle (crush a clove or two of garlic with salt and then add olive oil) and made just enough to use for the dressing.
  8. When ready to eat, cook the manti in boiling water for 10 minutes and drain well.
  9. Serve on top of the garlic yoghurt, drizzled with chilli oil and sprinkled with extra sumac.
https://eatingadelaide.com/shane-delias-maha-turkish-dumplings/