New Season - Burwood

Burwood Rd has become an eat street in my eyes. Every few shops in another restaurant or cafe, all clambering for your business. Back in my "younger days", Burwood used to be ma hood. Now days, I tend to go to Burwood mainly for Chinese Roast. So when a new roast shop opened up, we went down to check it out.



Unlike some of the other roasts shop in Burwood, New Seasons seem to cater more for the dinner crowd, with big family size tables available. The menu also offer a range of main meals rather than meat + rice, meat + noodle combos. They also had a few set menus available to the dinner crowd with offerings of fresh fish from the tank and other goodies. Being lunch time, we opted for the noodle and rice options.

First up, complimentary soup.

Sampan Congee

Oh yeah! This is one of my favourite congees, although not everyone likes it. Mainly because there's a combination of fried pork skin, cuttle fish and pork stomach in it. Meh, just means more congee for me.

Combination Stir Fried Noodles

Whenever I order congee, I always try to order a stir fried noodle of some sort. Most of the time its the dry fried beef rice noodles, this times its Combination stir fried noodles. Then I put some noodles in a bowl, then top the bowl with congee. Stir and eat. MmMMmm does anyone else do this?! haha I find the noodles "spread" their deliciousness to the congee, and the congee somehow mellows and spreads the taste all throughout your mouth. Hard to explain, easy to eat. ;)

Double stir fried noodles

We weren't too sure what this was when we ordered it. Turns out its 2 types of noodles stir fried together. In this case, its vermicelli and egg noodles stir fried with bean sprouts and various sliced meat. Its a simple dish, but very very tasty. Must be very bad for me...

Hokkien Fried Rice

If you've never had a Hokkie Fried Rice before (Sometimes called Fukkien fried rice, but I don't want to swear), its a plate of fried rice topped with a very saucey combination of diced meat, seafood and veggies. When I eat it, I stir everything together to make it into a clump of gooey goodness. I've converted many friends onto this dish! A must have.

New Season
Approx. 93 Burwood Rd
Burwood, NSW


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Wok 'n' BBQ

Whenever we feel like eating out on the weekend, we usually end up at Burwood for some Chinese roast and rice. Since the lovely name and shame of one of our regulars, we thought we should try out another place. Wok 'n' BBQ has been open for about a year. We had visited it when it opened during its first week. We probably would've visited earlier if they didn't have a blackout on the day we went. hehehe The shop is located on the corner of Burwood Rd, next to the train station.



I've been back a few times since as its a nicer and cleaner environment to enjoy lunch compared to some of the other roasts shops (Which is more eat and run type style).

Complimentry soup that's not in a brown cracked plastic bowl

BBQ Pork and rice

Soya chicken and rice

Roast pork and rice

Another BBQ Pork and rice

Roast duck noodle soup - seperated

The roast is really nice and fresh. Taste wise, its very similar to the other shops. The portion sizes are slightly smaller, but that's because they don't load you up on the rice. They still give you the same amount of meat and veggies as the other shops which is good. The price is also similar to the other shops, usually around the $8-10 mark.

All in all, a lovely Chinese roast lunch in a nice clean setting with real crockery. If you're starving, you might want to head up to some of the other shops where they give you more rice. Otherwise, a good place to catch up with friends.

BBQ Pork (Char Siu) - The Recipe

I've actually had quite a few people asking for the BBQ Pork Recipe I did awhile ago. Now, I don't mind sharing my recipes, but the problem is, I don't measure anything. My cooking style is very similar to Jamie Oliver's if not more erratic. Its a pinch of this, a shake of that, a 2 blobs of this, a shietload of garlic and add "enough" liquid to combine. So as my workmates going away present, I sat down and tried to work out what is a "recipe" for the BBQ Pork. I've never really tried this recipe, and I probably never will. But in my mind, its the closest to the quantities I *think* I put in...

Marinade:
1kg pork neck cut into strips
Lots of chinese BBQ Sauce - 1/2 cup or Hoisin (1/3 Cup as its a much stronger sauce)
Sherry or other alcohol - 1/4 cup? (Enough to loosen the bbq sauce)
Five spice powder - shietloads! 1 heaped tablespoon
1 tsp salt
10 tsp sugar
1/2 bulb of garlic
Honey or Maltose to glaze

Basically you need enough marinade to cover all the meat.

TIP: I always make my marinade first so I can taste test it and made adjustments before adding the raw meat. (Of course, I know lots of people who taste the marinade that has raw meat sitting in it...)

Marinate overnight (I had mines marinating for 24hrs )

Bake on a rack and using a tray to catch all the drippings. Add a little water to the tray to stop it burnin. Bake for approx 45mins at 180 (Time will vary depending on the size of the meat). Baste with the marinade throughout the whole process. 10mins before its cooked, baste with honey or Maltose and crank up the temperature. Once its nice and golden with little burnt black bits on the corner, then its all good to go!

Serve on a plate of steaming hot rice and boiled veggies. Drizzle with soya sauce or the marinade/drippings (Which you boil of course!)

Lets hope someone can try it out and tell me if its any good? hahaha Here are some photos of when I made it the other week. Since I was cooking for my dad, and he insisted that I cooked it the way we used to in the restaurant, we had to fashion up a Chinese BBQ stove by creating our own hooks:


Once the BBQ Pork was almost cooked, I took them off the hook and put it onto the rack where I can glaze them properly:


Due to time constraints, I couldn't "burn" them as much as I would've liked. Damnit! Need to cook earlier next time to everyone isn't starving:


Finished product:


Damn it was good!! And no horrible added colouring staining my rice all read! Oh, and I've come up with a draft plan to build my own Chinese Charcoal BBQ Stove in the backyard specifically for making BBQ Pork and Roast Pork. Lets see when I can get off my lazy ass and actually build the stove!

More home cooking

I think I've had enough of going out for awhile. With my holiday and nonstop farewell drinks, I've really enjoyed staying at home or going to a friend's place for some cooking. Here are a few more of my latest creations.

Simple refreshing udon noodle soup - Absolute WINNER!

Pork and vegetable wonton soup

Garlic roasted potatoes.....

...served with steak, corn and home made gravy