Sir Les Patterson Posted January 24, 2014 Share Posted January 24, 2014 Are they like dim sims? I see them in the supermarket do you have to fry them? I might buy them for the boys. sort of like a deep fried dim sim......vegetable content (of some description)......not very good for you of course but taste ok........well they did when I had finished a surf and was hungry. Link to comment Share on other sites More sharing options...
Sir Les Patterson Posted January 24, 2014 Share Posted January 24, 2014 Don't like marmite either or bovril you poor thing....I feel for you :wink: Link to comment Share on other sites More sharing options...
HappyHeart Posted January 24, 2014 Share Posted January 24, 2014 Chiko rolls are absolute crap. Thai and vietnamese food is good here. I like some seafood...Id say thats quintessentially Aussie. Pies and sausage rolls..stolen from poms but the sauce is an aussie thing. Roo...quite tasty but cant stomach eating furry cute stuff. Link to comment Share on other sites More sharing options...
gee13 Posted January 24, 2014 Share Posted January 24, 2014 Yuck yuck yuck Wasnt our troops fed marmite in the war? Yuck yuck yuck was probably what they said too.... just gimme a good cuppa tea the wouldve said.. Link to comment Share on other sites More sharing options...
Chall77 Posted January 24, 2014 Share Posted January 24, 2014 Twisties!!!!! Link to comment Share on other sites More sharing options...
Johndoe Posted January 24, 2014 Share Posted January 24, 2014 Id say thats quintessentially Aussie. Pies and sausage rolls..stolen from poms but the sauce is an aussie thing. And what's the go with putting peas inside meat pies?.....................Jake had his first English meat and potatoe pie, sitting in the car whilst it was plssing down in Lyham st Annes..................said it was the best thing he'd ever tasted...............could be that it was 'casuse we hadn't eaten in 12 hrs!.....................I'd forgotten how good a well made one was though. Link to comment Share on other sites More sharing options...
HappyHeart Posted January 24, 2014 Share Posted January 24, 2014 I had a chiko roll once in the vain hope of finding something like the fresh giant spring rolls my local chinese used to do in England. I got gelatinous muck masquerading as some sort of filling encased in some crispy greasy cardboard. Vile stuff! I love a decent spring roll...got some in the oven for my healthy fri night dinner The best ones here can be bought from asian food stalls in markets and malls Link to comment Share on other sites More sharing options...
caramac Posted January 24, 2014 Share Posted January 24, 2014 I had a chiko roll once in the vain hope of finding something like the fresh giant spring rolls my local chinese used to do in England. I got gelatinous muck masquerading as some sort of filling encased in some crispy greasy cardboard. Vile stuff! I love a decent spring roll...got some in the oven for my healthy fri night dinner The best ones here can be bought from asian food stalls in markets and malls You're brave even trying one - just the look and smell of them make me gag!! Love the fresh seafood and fish and I'll be making pavlova, lamingtons and Anzac biscuits on Sunday (and probably fairy bread for my teenage daughters who want to relive their childhoods!) Link to comment Share on other sites More sharing options...
Sir Les Patterson Posted January 24, 2014 Share Posted January 24, 2014 Ah yes..........poms the quintessential gastronomes Link to comment Share on other sites More sharing options...
gee13 Posted January 24, 2014 Share Posted January 24, 2014 As gastronomic as the chop and 3 veg ...once the most staple diet of this great sunburnt countree... Link to comment Share on other sites More sharing options...
Sir Les Patterson Posted January 24, 2014 Share Posted January 24, 2014 As gastronomic as the chop and 3 veg ...once the most staple diet of this great sunburnt countree... Yeah about 50 years ago when I was growing up, thankfully times have changed. Link to comment Share on other sites More sharing options...
HappyHeart Posted January 24, 2014 Share Posted January 24, 2014 Ah yes..........poms the quintessential gastronomes Stop nicking my big words...we're all poms deep down:) Link to comment Share on other sites More sharing options...
gee13 Posted January 24, 2014 Share Posted January 24, 2014 Yeah about 50 years ago when I was growing up, thankfully times have changed. My mother in law still serves this up on some weekends... along with gravox sauce. Nowadays the peas and carrots are boiled straight after from the freezer.. Link to comment Share on other sites More sharing options...
HappyHeart Posted January 24, 2014 Share Posted January 24, 2014 Whats wrong with chops and veg? I like chops... Link to comment Share on other sites More sharing options...
gee13 Posted January 24, 2014 Share Posted January 24, 2014 Who said there was anything wrong with it? Its one of the Top 10 Australian Foods right?:wubclub: Link to comment Share on other sites More sharing options...
Lambethlad Posted January 25, 2014 Share Posted January 25, 2014 Are they like dim sims? I see them in the supermarket do you have to fry them? I might buy them for the boys. Yeah, Chikos have to be deep fried but dim sims are nice steamed and covered with with soy sauce but if they're deep fried I just have salt on them. Don't really know what's in Chikos but I suspect it might be cabbage and carrots with some tasty spices. Don't think there is any meat in Chikos or dim sims. Link to comment Share on other sites More sharing options...
Bobj Posted February 2, 2014 Share Posted February 2, 2014 Bob cooked us Barra at the side of the Keep River, I managed a little bit myself and it was delicious. When we visited the other week he cooked some fish and the boys have been trying to copy his recipe (they haven't quite got there yet Bob ) 1 heaped dessert spoon of s/r flour 1 teaspoon ground cumin 1 teaspoon of mild moroccan spices 1 teaspoon of ground ginger ½ teaspoon tumeric. Mix together in a small jar, (marmalade size) ********************************* A good fillet of any fish you like (without skin), cut fillet into finger sized pieces take a clean placcy bag and place the pieces in and sprinkle some spice mix in, shake the bag well to coat all the fish, shallow fry, when done, dry pieces on kitchen paper and serve as an appetiser. A goodly knob of butter in a frypan, add 2/3 crushed cloves of garlic, a small pinch of cracked pepper, add 1 fillet per person and fry the pieces gently. Dry them on kitchen paper when done and serve with chippies, or a salad. One thing I NEVER do...bake, or steam whole fish--reason being that the taste of the bones and skin permeate through to the beautiful clean flesh.:no: Cheers, Bobj. Link to comment Share on other sites More sharing options...
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