Sushi Ten

There's this Japanese place off Flinders Lane in the Port Philip Arcade that's called Sushi Ten (that's if I got it correct). Its just after a creperie. Their menu isn't that extensive, the main things being Una Don, Salmon Don, and Salmon & Tuna Don, all of which costs 12 dollars. They also have some bento boxes which are cheaper, a selection of sushi.

We didn't bother with those small things though. We being Don and I. We just hit where the money is.


One of the better unadon's I've had in a while. However, that fried piece of salmon there just seems out of place. And it was overshadowed by what Don had. This:


Just look at that massive pile of salmon and other stuffs.

I'd definitely want to come back to try the Salmon Don, or perhaps the Salmon & Tuna Don, however, this place only opens for lunch, and on weekdays only.

How unfortunate...

Cooking is a learning experience

And rightly so it is. I remember my friend saying two years ago, "I don't know how you'd survive if you moved out of college", to which I replied, "What's so difficult? You put oil into the pan, then put whatever you want inside."

Well, that might have sounded like wishful thinking at that time, but you know what?

It is that simple. Yes it is.

Well, of course there's more to it, but if all you did were to put oil into the pan, then put whatever you want inside, and just move it around with the black thing you fry with, whatever you call it, you'd definitely come up with something edible.

Which shouldn't be a problem when you're cooking for yourself.

So, since I've been cooking a bit since moving out of college into the apartment, here's what I've cooked up. With the 'put oil into pan and whatever else you want inside' method.


Bought minced pork and bak choy from safeway and made this. Not bad, except I cooked too much. One and one-third cups of rice is too much for one person. Note to self: Must reduce amount of rice cooked.


Next up is indomee fried with the same vegetables and minced pork. The problem here, 2 packets of indomee is fine when you're just eating it on its own. But when you put veges and meat into it, 2 packets of indomee become like 3 plates of char kuay teow that you order in a coffeeshop in KL.

Oh and the veges were raw as well. Didn't know how to cook veges yet.

Oh well, I finished it anyway. Note to self: Don't cook 2 packets of indomee if I'm going to add veges and meat into it.


More of the same method of cooking. This dish suffered from multiple flaws. The penne wasn't soft enough no matter how long I left it in the pot of boiling water, and the water kept on overspilling everytime I set it down onto the hotplate so I had to continously bring the pot up and set it down again. The meat was in chunks that were too thick to be cooked properly on the pan using my crude method. And for whatever reason, the table salt I have does not seem to be salty no matter how much I put.

So in the end it came out oily and not salty and slightly undercooked meat, although it was edible. Note to self: Never cook penne again.


I took a break on this particular day, and had a breakfast for a dinner, if you know what I mean. And what can go wrong with a sandwich? Well, it was too thick. Note to self: Don't make a sandwich that's too thick, no matter how much I like stuffing it with veges. It just hurts my jaw to open so wide to bite into it.


This might not look like much, but I actually consider it to be one of the better meals I've cooked. Firstly I deboned 2 chicken drumsticks with no hassle at all, something that surprised me a lot. Marinated it with soy sauce, oyster sauce, and pepper, and threw it into the pan with oil, moved it around for a bit, and added onions at the end. Turned out exactly the way I expected it to. The kailan (if it was kailan) was cooked well, and the mushrooms surprisingly added some good flavour to it. Note to self: Take a better picture next time.


This was just done tonight. One of my more ambitious dishes. My mum used to stew pork with choi bou (which is the preserved radish if I got it right), and it looked very simple to make. So that's what I did. Deviating from the method mentioned, instead this time I put the pork into a pot with the radish, added a tiny bit of water, and left it there.

And so it was boiling and cooking and I was happy and all that. But after a while, I took it out and realised that the bottom was all burnt. Lol. You can see from the picture there some of the burnt bits that didn't get thrown away. And the radish tasted horrible. Not like what I was hoping for.

But it wasn't a major disaster though. Threw all the radish away, pork was still edible. Veges were cooked properly, and rice is rice. Note to self: Try this again next time, with more water in the pot. And no more radishes.

And that's it. Cooking is just like playing an RPG game. You push on and gain experience and as you level up you gain access to better items to use.

More food from KL. This time its Bak Kut Teh from one of the many BKT shops in SS14 Subang Jaya.






In all honesty, it isn't one of the better ones out there.

Twiddle dee twiddle dum.

Finally, finally, my apartment in Melbourne is connected to the internet :) Although, I must say, the internet is overrated; sometimes I just stare at the screen and wonder what site to surf next.

Don't have time to post much today, but I do have 2 pictures from when I was back in KL.

I finally got to meet up with Jason aka Smashpop in Midvalley during my last week in KL. Went to this Penang something something restaurant in Midvalley, and frankly, the food there wasn't too good.


This was the Nasi Lemak Penang, if I remember correctly, and smashpop wasn't too happy with it. Looking at the thing, I'd think I wouldn't have been too happy with it either. Too plain for nasi lemak in that type of restaurant.


This was better than the nasi lemak, although not spectacular.

Haih, what to do. Sometimes in life, you get disappointed by the meals you order.

USJ 20 Dim Sum

Last Sunday, a couple of us got together and had dim sum in USJ 20.

We had basic stuff.


Some scallop dim sum.


Fu Zhuk Prawn Rolls.


Char Siew Pao.


Siew Mai.


Egg Tarts.


Pork Ribs.


Fried Prawn Dim Sum.


Yet more deep fried prawn in something.


No idea what this is. Not prawn again, I hope.


And finally, Har Kau, more prawn lah.

Just a comment about Dim Sum. In Australia, the act of going out to eat Dim Sum is called Yum Cha (which literally translates to 'drink tea'). I suppose its called that way because people sit there and drink chinese tea and chat, while eating bits of Dim Sum. In Malaysia, we don't call it 'Yum Cha', as I think our main purpose is to go and eat, not to drink tea. The moniker 'Yum Cha' is reserved for the act of going out to any restaurant or stalls just to have a chat and drink (non-alcoholic drinks).

Ok that's it.

Bye bye.