Monthly Archives: July 2012

Mr Sushi King Japanese Restaurant, Orange NSW

{So here is… a little restaurant tease! lol}

It is as if someone heard my prayers for more Asian restaurants in Orange.  To be honest, I was contented with one Japanese cafe, Sushia, in Orange. All of the sudden, there is Mr Sushi King Japanese Restaurant on Summer Street  followed by Go Sushi in the Orange Central Shopping Centre. I’m not complaining. After all the more the merrier….for my insatiable appetite for good Japanese food of course!

 {An overview of the restaurant. One quirky bit is that the menu is embeded in a Japanese comic book.}

{The flavourful and super tasty hand rolls: (from left to right) crispy soft shell crab $7, chicken Katsu $6 and California roll $5}

{(1) Chicken Karage Udon, $15 – basically battered chicken pieces with udon and flavourful broth; (2) Teriyaki chicken which comes with  a bowl rice, salad and miso, $16; (3) and (4) are actually a set, Tempura Udon, $15.}

{Spicy Seafood Don $20 – raw fish and cooked prawns coated with spicy sesame-ish sauce.}

{My friend’s order: Chicken Katsu Bento Box which comes with salad, baby roll, tempura, sashimi, takoyako (grilled octopus minced ball), gyoza (dumpling) and miso soup for $29}

For more information and updates from the owner, Sammy, please visit the Facebook Page here.

Mr Sushi King Japanese Restaurant

Address: 297 Summer Street, Orange NSW (next to the Cheesecake Shop)

Telephone: (02) 5310 6480

Mobile: 0432 661 498

Lunch is open from Thursday to Sunday, from 12pm to 3.30pm

Dinner 7 days, from 5.00pm to 9.30pm

PS: For dinner on Friday and Saturday, I would recommend you to make a reservation because there was a couple of occassions that the restaurant was full house.

PPS: I took the first photo from the restaurant’s Facebook page.

Sundried Tomato Pesto & San Remo Artisan Pasta

I feel that I should make pesto more often at home. I mean how hard is to process everything together and that is it?

Please don’t get me wrong, I’m not turning into a pesto snob. I’m anything but snobbish when it comes to food. :P

It depends on how motivated you are in the kitchen, there’re “right” ingredients at the right time. If you are really busy and unmotivated, instant and ready-made stuff is real  life time saver. If you are kinda motivated, you can incoporate some ready-made ingredients with homemade stuff  (what I called half and half, lol). If you are super motivated, needless to say, you want to make everything from scratch. If you haven’t noticed, I mostly fall under the half and half category.  This post is the perfect example. :P

Sundried Tomato Pesto & San Remo Artisan Pasta

(Pesto recipe is from

Makes about 1 cup  (personally I think 1 cup of pesto is a good portion for 4 cups of uncooked small pasta)

What you’ll need:-

  • 3/4 cup semi sundried tomatoes
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil  + extra to cover the surface of the pesto for storage
  • 1/3 cup finely grated parmesan cheese
  • 4 cups of San Remo Artisan Pasta – Cappeletti
  • Recently boiled hot water to cook the pasta
  • A handful of rocket (arugula) leaves
  • Salt
  • Freshly ground black pepper

(1) Process tomato, pine nuts and garlic, scraping down sides occasionally with a spoon, almost smooth. (2) If you are using a processor with a funnel, with the motor running, add oil in a slow, steady stream. Process to combine. If you are using a basic small processor like me,  first process until the content is as fine as it can be, then add olive oil in 2 batches and process until smooth. (3) Transfer to a bowl. Add parmesan. Season with salt and pepper. Stir to combine and set aside. (4) Cook the pasta according to the packet instructions. Drained.  Add pesto and toss through the pasta. Season with more salt if required. Scatter some rocket leaves and toss gently to mix. Complete the dish with a drizzle of olive oil just before serving.

Thanks to the generousity of San Remo people,  I was gifted two packets of their Artisan pasta range to sample. The word ‘artisan’ means craftmanship and high quality which aligns with the brand’s mission of bringing the finest Italian culture and tradition to Australian families. This range was introduced in conjunction to the recent Renaissance exhibition at the National Gallery of Australia, Canberra which San Remo was the Exhibition Partner. For more information in relation to the Artisan Pasta range, please visit here for more information.

PS: This is not a sponsored post. As mentioned above, the pasta was gifted to me for editorial consideration.

Hasselback Caprese Salad

hasselback caprese salad

I have been wanting to try buffalo mozzarella for a long time. To me, it looks like a giant marshmallow and can’t wait to sink my teeth into one. After watching Anna & Jonathan made multiple trips to the Inn Bufalito when they were holidaying in Sorrento, I was salivating in admiration *dramatic* and I know I have to get my hands on a buffalo mozzarella really soon. (It’s not a bad idea to travel all the way to Sorrento to try it either, hehe!).

So I’ve bought a buffalo mozzarella ball (250g/8.8 ounces) from Woolworth a couple of days ago and I was quite surprise how expensive it was for just a ball of cheese (like $6!!). Since it’s my first time trying buffalo mozzarella, I thought it’s best to have it without much tampering and the classic way i.e. caprese salad with a slight twist in its presentation…hasselback style!

(Although it tooks a bit of effort for such presentation, I only filled a small amount of mozzarella in each tomato. Comparatively, if you serve caprese salad in the conventional way, it probably requires more mozzarella cheese. Hence, if you decide to splurge on a buffalo mozzarella and intend to feed more than two people, this may be worth considering. For a 250g/8.8 ounces mozzarella ball, I can fill up about 10 smallish roma tomatoes …. oh, please forgive my cheapie self!)

hasselback caprese salad

Hasselback Caprese Salad

(I got the idea of hasselback caprese salad when reading the Inflight Magazine for Regional Express and Honest Cooking did a post about this too!)

What you’ll need:-

  • About 10 smallish roma tomatoes (quantity required depends on the size of the tomatoes)
  • A 250g/8.8 ounces buffalo mozzarella
  • A handful of basil leaves
  • Fresh ground black pepper
  • Good quality olive oil to finish

hasselback caprese salad

(1) Thinly slice the top of the tomato. Then slice the base horizontally so that the tomato sits well on the plate on its side. (2) Make multiple slices vertically of equal thickness, but be careful of not to slice the tomato all the way down to the bottom of the tomato. (3) Slice mozzarella cheese and hand torn a basil leave to a smaller piece, stuff them in between the tomato slices. Fill up the in-between-slices of tomatoes with cheese and basil. (4) To serve, drizzle some olive oil and sprinkle freshly ground black pepper.