Tak Chee House -Review


mmm mmm mmm !!!

Rating: 4 stars

Rating: 4 stars

Finally a malaysian place worth going to. Its delicious, with none of the msg that seems to consume other malaysian restaurants. Servings are the perfect size and mouth watering, I honestly can’t wait to come back. The asam laksa was good (featured above), you could taste the lemongrass, with the right amount of spiciness for me… though a little too much for my brother lol! The curry with roti bread was fantastic, it was the standout dish of the day, the roti was cooked to perfection, it was so good we ordered 3 more. And the char kuey teow was one of the best we’ve had in Perth before, be careful of the spice though as medium made me reach for the water!  Of course the dining experience wouldn’t be complete without dessert, we ordered ice kachung and it was a great ending to a great meal. I’d definitely recommend coming here again. There’s good service, reasonable prices and mmm delicious food.


Tak Chee House on Urbanspoon


Homemade Pop Tarts

Ok so It’s 3 am. For some very very silly reason I decided to bake at midnight (couldn’t sleep) and then once I started I had to finish them, so here they are, delicious home made pop tarts (and I know you really shouldn’t talk about your own cooking, but I really love these). For those that don’t know what a pop tart is they’re like a jam tart but with icing and when they’re hot I can’t help but enjoy them with a nice steaming cup of tea. I love eating these and as you can’t buy them in Australia anymore here’s the recipe to make your own 🙂
Prep time: 30 mins
Cooking time: 10 mins
Serves: 12 pop-tarts
For the pastry
  • 3 cups plain flour
  • 1 teaspoon salt
  • 1/2 cup shortening, cubed
  • 1/2 cup butter, cubed
  • 6 tablespoons cold water

for the filling

  • 2-3 tablespoons of jam per pop tart
for the icing
  • 1 cup icing sugar
  • 4 tablespoons water
  • sprinkles
  1. Preheat oven to 200 degrees celsius
  2. Combine the flour and the salt in a large mixing bowl, then add in the cubed butter and shortening. Mix together with your hands until a it is a crumb like consistency. Add in the water, 1 tablespoon at a time, until the mixture forms a ball. (you may not require all the water)
  3. Roll  out the dough to around 3mm thickness. Cut out rectangular shapes mine were around 8cm x10cm size
  4. Take one rectangle and place 1 teaspoon of jam on top. Cover with another rectangle, and press the edges together and crimp with a fork. Repeat with the remaining pieces of pastry.
  5. Place on a baking tray and bake for 8-10 minutes.
  6. Remove from the oven and allow to cool.
  7. Once cool mix the icing sugar with the water and spread over each pop tart. Place sprinkles on top.
  8. Enjoy 🙂



Lol ok so a tad bit more work than your average smores,


So I’ve been meaning to post this for a very very long time. I ‘ve been incredibly lazy and couldn’t be bothered typing up the recipe. It took a very dull antiviral lecture to do it, but now its finally all typed up and ready. Here it is, hope you enjoy.

Prep: 20mins

Cook time: 5 + 1 day in the refrigerator


  • 250g sweet biscuits
  • 150g butter melted
  • 200g block milk chocolate, chopped
  • 1/3 cup thickened cream
  • 4 cups vanilla marshmallows
  • 2 tablespoons milk
  • 85g packet raspberry jelly crystals


  1. Grease a 6cm deep, square 20cm cake pan. If you don’t have one use a tray and make the dimensions with aluminium foil.
  2. Place the biscuits in the food processor and blend till they become crumbs. mix with the butter until combined and spread evenly into the prepared pan. Refrigerate for 15 minutes
  3. Make the chocolate ganache mixture by placing the cream and chopped chocolate in a saucepan over medium -low heat. Mix until a chocolate mixture forms, remove from heat and allow to cool to room temperature. Pour on top of the biscuit base and refrigerate until firm.
  4. Place marshmallows and milk into a saucepan over medium -low heat and stir for around 5 minutes or until the marshmallows have melted and a smooth mixture is made. Pour over chocolate layer, level with a spatula and refrigerate until set, usually 3 hours.
  5. Make jelly using box directions, and allow to reach room temperature. Put in fridge to slightly chill it BUT do not let it set. Pour it over the marshmallow layer and allow to set. Usually 4-6 hours.
  6. Cut into squares, serve and enjoy!

Merrywell – Review


Merrywell is fantastic, american, pub style food. We visited the place for mum and dads wedding anniversary and the food was great. Quick service, fun atmosphere and lovely finger food. This is a new branch restaurant at Crown Casino and it is great! The only problem here is the parking! Never go on a day when there is a play on, music event on, or pretty much any event on…or take the train or bus.

Rating: 3.8 / 5 stars

Rating: 3.8 / 5 stars

This is a great place to relax and unwind to with a group of friends. A lot of the food is shared like the juicy, succulent mini slider burgers that just fell apart in your mouth. Lolipop buffalo wings with blue cheese fondue, fiery mojito lamb chops – which were delicious by the way, and featured above, and New England Lobster Rolls which were just bursting with flavour. This was a great place for us as we love sharing food and trying lots of different dishes together.


The Merrywell on Urbanspoon

Yu chang kueh


Exams are finally over, I’m no longer sick (knock on wood) and I finally have the kitchen to myself. Sadly the oven has died again!!! 😦 so no baking. So to celebrate my no longer sick holidays I  decided to do a very old quick and simple dish that my grandma used to always make for me when I was a kid, I remember it distinctly as I didn’t like fried shallots as a kid, so all I had was rice cake with sauce, and my brother aptly named the dish Yu chang keuh without the Yu chang! (Yu chang is the fried shallots and the kueh is the rice cake).  It’s quick, extremely simple and mmm delicious!

Prep time: 10 minutes

Cooking time 20 minutes


for the rice cake

  • 1 cup rice flour
  • 1, 1/2 cups water

for the sauce

  • 1/2 cup boiling water
  • 8-10 teaspoons sugar
  • 2 tablespoons dark soy sauce

For the garnish 

  • 10 shallots, thinly sliced and deep fried (around 1 per plate)


to make the rice cake

  1. Fill half a wok with water, place steamer on top and pie dish. Cover with lid and allow to boil. (you place the pie dish in as well so it reaches a warm temperature.
  2. Mix the rice flour and water in a bowl, once well combined, scoop around half – two thirds a cup of the batter into the dish or until its around 1 cm thickness, recover with the lid.
  3. allow to cook for around 5-8 minutes, it’s done when a pricked with a fork and the batter doesn’t stick to the fork.
  4. Remove from the steamer and scatter the fried shallots on top.

To make the sauce

  1. Mix the water, soy sauce, and sugar in a small bowl. Taste till there is a good balance between the sweet and salty, adjusting by adding more sugar and soy sauce as needed.
  2. Drizzle the sauce on top and enjoy 🙂