Thursday, March 13, 2014

LUCKY INN RESTAURANT, SUNNYBANK

LUCKY INN, SUNNYBANK © BUSOG! SARAP! 2014

Situated near Yuen’s Supermarket in Sunnybank, the TRIBE has been here numerous times.  First visit was before the revamp of the restaurant interior and it was just for a short stop for some fried appetizers for snack.  We became frequent diners in Lucky Inn around middle of 2011 when the place has done some renovation (change of owners?), months before Samboy arrived.  What made the TRIBE keeps on coming back was their Sweet & Sour Pork and the Salt & Pepper Pork Chop partnered with Lucky Inn’s Special Fried Rice.  Simple, tasty and always the same quality every time.

LUCKY INN INTERIOR, SUNNYBANK © BUSOG! SARAP! 2014

I like the revamped Lucky Inn, from old run down sticky 80s Chinese restaurant to much fresher simple redo of the exterior.  You’ll be always greeted with smiles and they are very friendly and quiet sort of staff.  Anything you need, may it be extra cutlery, bowls or sauce…. all you have to do is ask and they will give it straight away.

PORK SPARE RIBS IN SPECIAL SAUCE, LUCKY INN © BUSOG! SARAP! 2014PORK SPARE RIBS IN SPECIAL SAUCE

Ms M can’t get enough of this dish, deep fried lightly battered Pork Spare Rib pieces toss in a sweet plum sauce mixture.  We love eating this Pork Spare Ribs in Special Sauce on its own with our fingers, because it’s finger lickin’ good!

BRAISED TOFU IN CASSEROLE, LUCKY INN © BUSOG! SARAP! 2014BRAISED TOFU IN CASSEROLE

There are days when I have some craving for some Tofu dish, this one is good as the sauce is rich and flavourful.  I’m a bit puzzled with the whole cloves of garlic, this is the first time I’ve encountered whole peeled cooked cloves of garlic on a dish.

SWEET & SOUR PORK, LUCKY INN AT SUNNYBANK © BUSOG! SARAP! 2014SWEET & SOUR PORK

Lucky Inn’s Sweet & Sour Pork is our favourite, the sauce is not that too red to be radioactive and the taste have that sweet and sour balance.  The deep fried casing of the pork cubes still has that hint of crispiness even though they’re drenched in sauce.  The pork meat inside in each pieces are still soft and moist.  I’m the one from the TRIBE who eats the diced onions, carrots and capsicums because they still have that crunch I like when it comes to wok tossed vegetables.

SPECIAL FRIED RICE, LUCKY INN © BUSOG! SARAP! 2014SPECIAL FRIED RICE

Special Fried Rice in Lucky Inn got tons of ingredients….shrimps, ham pieces, bbq pork, beef strips and scrambled eggs to name a few.  Mr Adventurous favourite meal on its own with some of the Sweet & Sour Pork sauce drizzled over his bowl of Special Fried Rice.

PORK SPARE RIBS IN SALT & PEPPER, LUCKY INN © BUSOG! SARAP! 2014PORK SPARE RIBS IN SALT & PEPPER

Here’s another finger lickin’ goodness….. Lucky Inn’s Pork Spare Ribs in Salt & Pepper.  Crispy delicious lightly battered Pork Spare Ribs pieces with right balance of salt & pepper seasonings sprinkled over it.  The dice capsicum and onions gives that zing when you add it on to the pork piece you’re about to pop in your mouth.  Mr H and I agree that this dish would be so good as a “pulutan” (dishes for drinking session).

Btw, you have to also try their White Bait in Salt & Pepper, it is such a good appetizer for a group.

CHOW KWAY TIEW, LUCKY INN © BUSOG! SARAP! 2014CHOW KWAY TIEW

Their Chow Kway Tiew is very nice, it has that chilli bite to it but not too hot and bursting with flavour, tons of toppings and crunchy beansprouts.  The flat rice noodles still has that springy texture and not overcook.

Overall, Lucky Inn has endeared to our hearts now with the TRIBE’s numerous visits.  We always keep on coming back because of the same consistency of the food and good customer service.  One or two occasions we ate at Lucky Inn, the kids was served with free scoops of ice cream and occasionally some lollipops after I’ve paid the TRIBE’s final bill.  Price wise, the dishes are fairly priced and serving portions are what you expect you are paying.

 

BUSOG! SARAP! TIPS:

  • Wait staff will greet and sits you to your allocated table.
  • On the walls you will see their daily specials.
  • They will bring in Bottled water to your table with glasses for your table to share.
  • If you are a first timer, before entering….in front of the shop are some of their dishes illustrated in photographs.
  • They have special exclusive dishes that are less then AUD$10.  You can order one from the selection with your ordered dishes.
  • You can take home your leftovers but you have to pay for takeaway containers.  You can pack it yourself or they will do it for you.

 

OPENING HOURS:       Mon - Thurs 10AM till 12:30AM

                                               Fri - Sat 10AM till 1AM

                                     Sun (including Public Holidays) - 10AM till 12:30AM

LOCATION:    Shop 40 Market Square Shopping Centre
                             Cnr Mains Road & McCullough Street
                             Sunnybank  QLD  4109     TEL: 07 3344 2688

 

F.Y.I~ I’m not related or connected to this business, the purpose of this post is to give you a sneak peek on our TRIBE’s eating out adventure. We paid with our own TRIBE money for our foodie purchases.

Lucky Inn on Urbanspoon

Tuesday, March 11, 2014

MIA…. (Missing In Action)

ASSORTED COOKBOOKS © BUSOG! SARAP! 2014

Ohmaygahd!!! It has been 6 months since my last post…. What can I say, time really do fly fast when you’re so preoccupied with family duties.  How’s everyone around here in cyber net? I hope you’re all doing well and haven’t forgotten Busog! Sarap!

To summarise my 6 months hiatus…

-  I did none stop cooking gigs last year before the TRIBE went for our 7 weeks holiday trip to the Philippines to top up our holiday budget.  Going overseas with a 2 year old was pure torture, specially the plane rides.  I think our next big overseas trip would be when the youngest turns 5-6 years old, just saying!  The kids had the biggest blast overseas….it was me and Mr H who was depleted by the time we came back home.  End of January was the start of school here in Australia, so I was a bit busy with Ms M’s and Mr Adventurous school lists and uniforms.  It was Ms M’s first year of secondary school and also being apart from Mr Adventurous.  Mr Adventurous took some time adjusting without his  “Ate”  (Older Sister) as a school mate…. so he needed a bit of Mommy time this year.

-  Anyone who thinks SAHMs (Stay At Home Moms) roles are easy….. are freaking dead wrong!  I swear it is the hardest role you can ever have.  It’s like trying to organise a bunch of marbles inside a circle with a bit of turbulence and you have to collect each one every time they roll outside the circle nonstop except when the marbles are sleeping you get a bit of a break.  You’re a personal assistant, housekeeper, handyman, a cook, gardener, a nurse, wife, mother, friend and some instances have to be the wicked witch so that the little ones follows rules/etiquettes and learn to be nice to each other.  I thought once the kids grows older it will be easier….ngek! I am so wrong, lol!  Being a SAHM, makes me so busy & stress at the moment but I won’t have it any other way. It is one of my main aim in life to be hands on with my kids as I did not experience it when I was growing up, as both of my parents were too busy working.

-  ‘Lately, I’ve thinking long and hard about Busog! Sarap! purpose (am I happy with it?).  I need to reignite that intensity of passion when I first started this blog of mine after seeing some my Busog! Sarap! cropped pictures printed in banners in Manila without permission, it was a bit disheartening to tell you the truth. To the Brisbane lurkers (free riders type) who just snoops for ideas and recipes…. and brags it as their own makes me so irritated and pissed off!  I swear…so obvious and as if I won’t know.

So that’s about it!  Family life just got little busier and blogging have to take a backseat for the time being.  I won’t make promises, I think I jinxed myself every time I say I do something ahead of time….but one thing is for sure it’s not GOODBYE…..it’s HELLO!

P.S.  I have to move my computer cabinet outside our main bedroom, as every time I want to use it… the bed draws me like magnet at night and lull me to sleep.  I’m running out of space where to relocate my little office….

Sunday, September 29, 2013

BABA GHANOUSH (Eggplant Dip)

BABA GHANOUSH© BUSOG! SARAP! 2013

Eggplants…. eggplants….eggplants, *whisper* I love eggplants!  So it is not a big surprise that I really like Baba Ghanoush (Eggplant Dip).  I spread Baba Ghanoush on Grilled Turkish Bread and even on toasts quite liberally like a Peanut Butter Addict gone crazy.  Baba Ghanoush is also beautiful inside a rolled Lebanese bread with salad and marinated grilled meat slices. 

With this recipe I’m sharing, I made it twice as the first one have that bite/bitterness from the grilled eggplant which I don’t like.  You have to choose the oval shaped eggplants not the Lebanese eggplant (long slender ones).  Size do matter, do not choose the biggest ones… get the medium size.  Avoid old eggplants with crinkly dull soft skin it should be taut.  If you look closely to the eggplant’s bottom, you’ll see a “belly button” indentation….choose the rounder shaped as it contains less seeds.

 

BABA GHANOUSH (Eggplant Dip)

INGREDIENTS:

2 medium size eggplants

1/3 cup tahini

2 cloves of garlic, peeled

2 tbspn lemon juice

1 tspn coarse table salt 

1/2 tspn sugar

pinch of ground cummin seed

 

1-2 tbspn of olive oil to drizzle before serving

 

*used U.S Measuring Cups & Spoons

BABA GHANOUSH INGREDIENTS© BUSOG! SARAP! 2013

 

COOKING & ASSEMBLING PROCEDURE:

BABA GHANOUSH STEP1-4© BUSOG! SARAP! 2013

~ Rinse your whole eggplants with cold tap water and prick all over with a small knife or a fork.  Grill under your griller till the skin has blistered and slightly charred.  During the grilling, occasionally turn your eggplants for even cooking.  You can tell the eggplants are done cooking when you press onto them and the inside are soft.  Let it cool till it is safe to handle and peel away the skin.  Scoop out  the eggplant flesh from the skin and place in a bowl to completely cool off.

BABA GHANOUSH STEP5-8© BUSOG! SARAP! 2013

*Before placing your eggplant flesh in your food processer, drain off the juice.*

~ In your food processor or blender, place all the ingredients except the olive oil.  Cover and blend till the mixture have that smooth peanut butter consistency, no chunky bits visible.

BABA GHANOUSH STEP9© BUSOG! SARAP! 2013

~ Place in your serving or individual bowl and just before serving drizzle some olive oil.  You can decorate with parsley or sprinkle a tiny pinch of  paprika powder to add some colour on top.

BABA GHANOUSH STEP10© BUSOG! SARAP! 2013

BEST WITH:  Toasted Turkish Bread, Pita Chips and Vegetable Sticks.  Great as a spread on your sandwiches and wraps.

NOTES:

  • Store your Baba Ghanoush inside your fridge in a clean sealed container.
  • Best eaten within 1-2 days.
  • I highly recommend to grill the eggplants under your oven griller or over hot charcoals as it imparts that smokiness character to your Baba Ghanoush.

Wednesday, September 11, 2013

NUTELLA VS NUTINO

Nutella or Nutino Hazelnut Spreads, which is better?

NUTELLA© BUSOG! SARAP! 2013NUTELLA HAZELNUT SPREAD

For the past couple of years now Nutella has risen to new heights of food stardom overseas.  Everyone raves how they love it and even just thinking about Nutella makes them salivates. I for one like it but not to the point of collapsing to the ground in orgasmic food comatose every time I ate it smeared on my morning toast….lol!  If you want to read how Nutella came to be, please read this post by Tori Avey: The History of Nutella.

Wednesday, April 24, 2013

TOASTED TURKISH BREAD WITH SPINACH, FETA & CHEESE

TOASTED TURKISH BREAD WITH SPINACH, FETA & MELTED CHEESE© BUSOG! SARAP! 2013

This homemade creation was inspired by a Kebab shop in Carindale.  I love it so much that I replicated their Toasted Turkish Bread filled with Spinach, Feta & Cheese and has been a favourite merienda (snack) in the TRIBE household.

What’s so good about this Toasted Turkish Bread is that once the bread gets grilled to that golden brown stage, it has this nice crunch on top & bottom but have this pillowy texture bread inside.  Simple fillings but delicious combination and what’s not to love about melted mozzarella!  Another fantastic easy recipe for you to try at Busog! Sarap!

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