2012年11月16日 星期五

Vegan Desert : Chocolate Black Ball

 This is my 4th vegan desert, I hope I can make it better.....

It looks complicate, but as long as I can make some parts in advance, the assembly will be much eaiser.

Firstly I have to make vegan coffee creme brulee.  The coffee is from my espresso machine.  put into oven bake 30 minutes untill soft solid.  Keep them frozen.

Secondly, I make almond biscuits.  I only use flour in my first time, after that I use rice flour instead.  So it it gluten free almond biscuits.

Thirdly, I make chocolate mousse.  Then I need to assembly them. Keep into frozen 3 hours.
Top with Chocolate ganache.


All done! 


Last week, one of my sweet customer came to told me that he tried all my vegan deserts, and this is the best so far.


2012年11月4日 星期日

Vegan Desert : Mango Heaven

I like to use season fruit, sweet and popular.
Now Brisbane is in Mango season, you can see mangos in every fruit shop, I saw people took a tray home, you can understand how people love mango here.
I decided to use mango to make my vegan desert this time, as a result, it became my best selling desert(although only 3 types so far), but I am happy that my desert has been selling better and better.
 
 
Mango season just start, but my mango heaven nearly sold out.
what will be next desert?  Guess it.
 
 
 

2012年10月31日 星期三

Thai Style Sweet and Sour Chicken Salad


Hello everyone, this is my new creation of a cold dish for Brisbane summer time.  Yes, the chicken meat are cold.  Speak more clearly, chicken has to be picked in Thai seasoning over night, then use my way to cook.  After the chicken total cooling down, I soak them into marinade  for another night. 
We serve with thai vermicelli noodle, freshly cook when order.

Try the dish, and you will love this.



2012年10月26日 星期五

Wedding Catering on Gold Coast Anz Park

Date on 20.10.2012, Kuan Yin tea house both in valley and south port shops cooked a buffet lunch for 120 people.
We waked up at 6:30am, drove to south port (needs 1 hour) and rushly finish our breakfast(thanks Thomas prepared for our staff), then we started to work.

I loved so much to work under pressure, when the time is approach, everyone got nervous.

There is a chinese saying "A catering-chef alway afraid to cook for lunch" cause you don't have enough time to prepare food and cook.  We are lucky, cause we set up a very good menu that helps us can finish by time (11:20am).  See what we have done on that morning....

The sushi combination...















The finger food for starting:


 

 

Check the rest dishes....
And more....


 
Hope guests on that day enjoyed the party.

2012年10月18日 星期四

Vegan Desert : Strawberry Sky


I like to make desert, and I love to transfrom it as vegan.  It has a lot of fun when doing this.
I am not good at English writing, so you can just view more picture....

Before assembly......
 
Step 1.
 
Step 2.
 
Finally Ready ~
 
Here has a illustrations Figure ~
 
 
Hope all of you like it ~ 


2012年10月4日 星期四

Kuan Yin FaceBook

Hey guys! Kuan Yin finally on Facebook now! Please support us...
Just press the like button and get updates about our latest news on facebook!

https://www.facebook.com/#!/KuanYinTeaHouse?fref=ts

Vegan Desert : Tiramisu on Kuan Yin

I don't think this is a difficult desert, but for vegan... needs more experiments.

Those ingredients are my first try, not too bad.  I like it.

It is in kuan yin menu and start to sell now, limited 10 cups per day.  Hope you will like it.



2012年7月11日 星期三

Vegan Choclate Cake


First of all, I would like to thanks Ms Rebecca give me a chace to make this vegan cake for her 21st birthday.
I love to make desert for my friends.  But as you all may know that in my restaurant you can't see any sweet things.  Michael said it is too complicate, he can't handle this when busy hour.  So, I give up to put desert in my menu.
That day, Michael got a call, I think it is Rebecca's parents phoned to book a table, asked whether I can make a vegan cake for her.  I said, yes!! 
I use coconut cream and almond milk to make vegan custard, so tasty, and made berries coulis to balance the sweet.
On the cake top, I made vegan choclate ganache, and vegan choclate butter cream.

I am so happy that Rebecca's family love this cake so much.


Hope you will love this as well.


2012年6月21日 星期四

Rock Cake (Radish Cake)


My blog finally reach the progress of my dishes.
This is the newest dish in Kuan Yin now.

My mun made this everyday to keep it fresh, cause now is the seaon for lobok(Chinese Radish), and this is so famous in any chinese restaurant, how come we can't have it.

This is seaon limited, it might not on menu as we rum out of it.
If you want to try, get it quickly.

    

2012年6月9日 星期六

Satay Skewer

I have to say that I plan this dish on my mind for years, the reason I can't put this on the menu is I can't make a sauce that can satisfy me. 

Now I found a perfect soy chicken, after cook, hav to marinate into spices sauce over night, then are able to cook when you order. 

The sauce with peanut as you all know, if you are allergy to it, you can't order this.


Sizzling Beef

The weather in Brisbane is getting cold now, I can feel winter time is here.  At the winter time, I would like to introduce you Michael's favorite dish, Sizzling Beef. 

When I cook this, I need to use 3 stoves in a time, so it actually takes time. 
This dish is not for vegan, the sauce must with butter to make it tasty. 

But if you are vegan, and you love sizzling in winter, you can try our sizzling spaghetti with vegan mushroom patty.  I'll add picture next time for you.

2012年5月9日 星期三

Veggie Baby-Steak-Roll with Rice


A friend of mine made this roll for me, handmade baby-steak with smoke flavor.  Oh~ I love smoke flavor so much.  I stuffed green bean, red pepper and carrot.  The sauce is made from black bean sauce, healthy and yummy.
Hope you will love this dish.  We also serve with rice, a great portion for your as a meal.


Vegie Peiking Duck Roll

Hi Kuan Yin is busy to have new dishes to promote, Peiking duck roll is on the menu since January, ha ha ~  I know it's 4 month ago, I just no time to type description for that.

The wrap is handmade by me every 2 or 3 days, filling vegetable has to marinate more than 24 hours.

The peiking duck sauce is main flavor to make this tasty,  I try to make the sauce not to salty but full of flavors.  Hope you will love the taste.



The peiking duck is a kind of full flavor of soft beancurd skin, needs to be deep-fry minutes when customer order, fresh make to make it taste fresh.   

With these combination, you can get our vegie peiking duck roll,  vegan friendly.

2012年1月10日 星期二

Daily Special - Noodle Salad with Peanut and Tahini Sauce

Dear customers,
Kuan Yin is trying to promote new dishes for you, so we have
"Daily Special".

"Daily Special" means we serve new dishes for you, everyday different.
You can ask my lovely staff what is our daily special today and give it a try.

Don't forget to provide your feedback.

Thank you

Kuan Yin