Monday, 30 April 2012

Flavours of my Vietnam: Mung Bean Puree Dessert - Chè Đậu Xanh

Wow, I'm so glad to be back from my one week break!! Haven't written in ages, but first week of school was pretty hectic.  Haha, the feeling of rushing school homework on the "pupil-free" day, coming back to school on the Tuesday and getting another anticipated load of year 12 homework, the ANZAC day holiday we had after - in which I enjoyed watching The Avengers, omg this movie is seriously good stuff!! The whole crowd was laughing at every joke.  Tix sold out when I waited at 12.20pm for the 1pm shift, so I had to come back for the 5.50pm shift, but man it was worth it.  I heart TONY STARK :P!! And then school resumed Thursday and Friday, got our reports back, and now that the HSC exam timetables are released, it means I can plan more future food outings :)

But yeah, it's been a while since my first "Flavours of my Vietnam" post, and so I'm back with one of my favourite che desserts --> Chè Đậu Xanh

It's a tradition that we make xôi vò and chè đậu xanh for days like death anniversaries, weddings, and other important days.  But over here, I eat this quite a lot each year, because my mum's got a sweet tooth.  She lurvveeeessss Viet desserts :) And she knows I love my xôi vò and chè đậu xanh.  Mmmmm, talk about microwaved xôi vò with a cool bowl of chè đậu xanh straight from the freezer.  Man, this is like melt-in-the-mouth stuff!!! Soooo good :)  And what I like about my mum's dessert making and recipes is that it's all instinct-based.  Never any real specific measurements, just whatever fits our palates :)  Different for every family, but seriously this is so good you have got to try it :)  This is kinda hard when I gotta write out a recipe for it, but it gives room for your own experimentation :)

My mum said the secret to having a superduper creamy puree is to soak the mung beans overnight, and steam them as well.

Chè Đậu Xanh - Mung Bean Puree Dessert
Prep time: Needs overnight, but it'd be about 40 minutes.

Ingredients:
- 125 to 250g of dried mung bean - these dried mung beans are sold in 250g bags in Asian groceries (we usually use either 125g or 250g, but it doesn't matter, because all the other ingredients will be measured out by comparing it with the amount of mung bean you choose to make the dessert with)
- 200ml carton of coconut cream (I use Kara Coconut Cream)
- water
- approx 200g sugar
(I used 125g mung bean, 200ml coconut cream, I measured the volume of water to add through just looking at the volume of the mung bean while it was in the blender, and about 100g sugar)

Method:
1. Soak the mung bean in water overnight.
2. The next morning, steam the mung bean for 10-20 minutes - the 20 minute mark is usually when it's very soft, there isn't a failure point, like whether it's overcooked or not at the 20 minute mark, because the softer it is, the better the puree will become.  Check for softness of the mung bean by picking up a random mung bean and smearing it between your fingers.  Do this to several mung beans. If it's soft and creamy, then it's done, but yes, usually at the 20 minute mark, it should be very soft.

steamer thing
3. Knead the mung beans in a cloth, or pound with a ladle or large spoon of some sort.
4. Place the amount of this warm mung bean you chose in the blender (leaving it to cool will result in a batch of puree dessert that's not as consistently creamy). The water amount should be around the same volume as the mung bean volume.  Put about 50g of sugar in the blender, and blend.  Now you can add as much sugar as your palate desires here.
5. Pour this puree into a saucepan and pour coconut cream in. (If you used 125g of mung bean, 100ml of coconut cream is ample, but you can add up to 200ml of coconut cream to it if you want, it gets really creamy, trust me. So just pour to your palate's desire :))
6. Stir to reduce it to become even creamier. And also, if you left your amount of mung bean to cool down because you were busy, this stirring step helps to even the consistency as well (but it's mainly just to stir in the coconut cream)
7. Spoon out into bowls.

I experimented with the flavours and tastes. Warning: don't try this at home, as you might be spending the entire time just eating it from the blender.
- licking the mung bean + water + sugar puree from the blender - it's got a really strong mung bean taste
- licking the final puree from the saucepan - it's much much much creamier, and the coconut cream is underlying the mung bean taste all the way.

Final result :)






Oh and by the way, you know what a good smoothie avocado and mung bean make? :) Both melt-in-the-mouth, creamy and lovely to lick off your lips, or the spoon, or the bowl, or spoon out of the blender.... ;)

(Blogpost edited 24/2/13)

Sunday, 22 April 2012

Moist Double Chocolate Gluten-Free Cake, from Christina Marsigliese

A food scientist whose blog I follow religiously, the wonderful Christina Marsigliese :)
I reallllly want her recipe book - Scientifically Sweet :) 
(I also want Zumbo's awesome recipe book as well!!)
Check our her website here. I used her awesome fluffy-as cupcakes recipe in a previous blog post, and the texture turned out perfect! 

Ahh, the pleasure of cooking and baking.  I always loved just following recipes, especially those failsafe and extra simple ones like cupcakes and shortbread cookies.  But it always interested me, seeing my grandma and mum in the kitchen just cooking everything to their palates, and chucking in random amounts of everything, and magic on a plate results, whether it is a homely dish, or a special one for the weekend family dinner.  I've been wanting to learn that measure-by-instinct ability ever since.  It comes with a lot of practise, I bet.  Hopefully next year after this HSC I'll go into the kitchen more, haha. 

And now that I've been recently browsing the web about food science, it's a whole 'nother world out there!! :)

Gosh the science behind food intrigues me.

Learnt how to make mayonnaise in Chem class around 2 weeks back. Tasted awesome, but we were learning about "egg having an emulsifying agent called lecithin..."
*starts zoning out of what the teacher's saying and starts becoming mesmerised by the awesome food world*
"...beating with a whisk takes ages.  Time to taste, girls!"
Well, Blumenthal didn't really say so in his How to Cook Like Heston Egg episode, he even demonstrated it with his trusty whisk...and then full-on wreak havoc with his awesome friend Otto later, with a huge electric beater, getting 7 times the amount of oil into that egg more than what mayonnaise recipes usually say!

But it got me thinking, my love for chem + my love for food = wow, this could really get me somewhere.  Man this is interesting as!! Well, kinda disappointed I didn't read into food science and molecular gastronomy sooner.  But better late than never, eh? :)

Anyway, so this is the recipe from Christina's website, and any additional notes of mine will be in blue italics.


Moist Dark Chocolate Gluten-Free Cake
Makes 8-10 servings - I reckon it makes about 8 to 12 servings. 

Ingredients
  • 110 g white rice flour
  • 20 g  unsweetened Dutch-processed cocoa powder - I used Cadbury Bournville Cocoa
  • ¾ tsp baking powder - according to the blogger who suggested the reason why my cupcakes didn't rise to its full potential last time was because my baking powder wasn't fresh and newly-bought, let's hope this doesn't affect the cake.
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 56 g unsalted butter at room temperature - so it should be soft to the touch, and easy to cut.  I took my block of butter out an hour before baking.
  • 125 g  granulated sugar - also known as caster sugar
  • 42 g bittersweet chocolate, melted and cooled – also known as dark chocolate
  • 1 large egg, at room temperature - I reckon a large egg is around 70g.  I didn't have a large egg though, I had a 50g egg.  Maybe this might affect my end result...
  • 45 ml (3 tbsp) full fat sour cream
  • ½ tsp pure vanilla extract
  • 90 ml 2% milk, at room temperature- I couldn't buy 98% fat free milk, I used Dairy Milk Lite White that I bought from my corner shop, it's 95%, but let's hope it's still ok.
Method:
 

1. Preheat oven to 180°C. Lightly butter and flour (since we want to keep it gluten-free, remember to flour with rice flour! :))the sides of an 8-inch/20cm round cake pan and line the bottom with a round of parchment paper; set aside.
2. Sift flour, cocoa powder, baking soda, baking powder and salt into a medium bowl. Whisk dry ingredients together so that the mixture appears chocolate-y brown. (Instead of whisking them together, I spooned them into the sieve and re-seived it all together, because I didn't want the flour to blow everywhere if I whisk too hard)
  
3. In another large bowl, beat the butter until creamy using a stand mixer fitted with the paddle attachment. (I didn't have a stand mixer, I just used my electric beater, and I'm not really sure how to tell if it's "creamy" or not.  It felt soft and looked creamy, but it retained most of the yellow butter colour.  I think that might've affected the next part 
4. Add sugar and beat until light and fluffy, about 3 minutes. (yeah, does this look light and fluffy? Kinda questionable...) 
5. Beat in melted chocolate until combined. (Best way to melt chocolate is the bain marie method, ie placing chocolate pieces in a glass bowl on top or inside of a pot/saucepan filled with water, on the boil.  I remember back a few months when I couldn't be bothered boiling water and make a bain marie out of 2 small bowls for a small amount of chocolate to be melted.  The chocolate doesn't really melt in the microwave, it oozes but dries instead. 
6. Beat in eggs, one at a time, mixing well after each addition. (I'm not sure what she meant by this, because there was only 1 egg in the recipe)
7. Beat in sour cream and vanilla until well combined, about 1 minute. (If you look at step 4, it then says to mix in the cream again.  I got confused, so I halved the amount of sour cream, and mixed the last half during step 4) 
8. With mixer on low to medium speed, add flour mixture in three parts, alternating with milk, and beginning and ending with flour.  (This part was kinda daunting.  I had to be careful not to let the flour fly everywhere, and the milk not splatter everywhere.  Slow and steady :)) Mix in cream and beat until smooth, about 1 minute. 

9. Spread batter into prepared pan and bake until a toothpick or skewer inserted into the center of the cakes comes out clean, about 35 minutes. (depending on your oven, of course.  Mine was on degree 9 out of 10, at 170°C, and finished in 30 minutes) Transfer to a wire rack and let it cool completely in the pan before slicing.


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Final result?



Mmmmm....moist :) Moist indeed :D.
Melt-in-the-mouth decadent goodness.  Not mudcake-dense-type melt-in-the-mouth.  More light, fluffy, kinda crumbly, but not dry-crumbly.  It's a crumbly that's moist and coalesces once again as it enters your mouth.  Every spoonful :) Oh so soft :)


My cake even looked like the one on her website!!! :) I'm not sure if it wasmeant to be this crumbly though, maybe that's because I didn't have enough egg in it to hold it together.  However, what I like about this cake is that it's not as stiff as conventional sponges in cake stores, as the stores use more egg.  And I think the cumbersome sieving and beating alternately, all these steps really helped bring out the melt-in-the-mouth soft and moist nature of this cake.   


Hmm, serving suggestions anyone? I couldn't think of anything, and as I haven't actually baked a cake for the family like this before, I didn't have the whipped cream or ready-to-frost frosting available, so I grabbed the berry yoghurt from the fridge. (Yoplait Formé, No fat, field berries flavour"
The mild bitterness of the dark chocolate blends wonderfully with the slightly sour berry flavour.  What I love about no fat yoghurt (haha, 1g of fat for an entire 1kg tub? Impressive.  But it changes the taste and texture definitely) is that it's very light - not creamy and dense - and I reckon it complements the cake well, in that it doesn't make the cake seem dense in my mouth.
 
But at the end of the day, moral of the story is to not wear black while handling flour products :P

On a different note, this will be my last post for a while.  Hmm yeah, Term 2 is kicking in, so that means a roll in of the 3rd assessments :\  To blog or not to blog until then, that is the question... ;) Hamlet is awesome to study, by the way :) And cheers to Kenneth Brannagh for acting so well in that film version of this Shakespearean tragedy!

Hmm, don't think I'll take that long though, I'll likely be suffering from withdrawal symptoms if I break up with blogging for any more than 3 days, hahaha.  But I'm considering exporting these blog posts and changing to Wordpress, seeing that a lot of Wordpress layouts are much cleaner and easier to use, and there's even a downloadable program to work on blog posts and organise things What do you think? :)

Well, I gotta look on the bright side, a step closer to 3rd assessments means a step closer to being able to:
  • Watch Dark Knight Rises.  My most. Anticipated. Movie. Everrrrrrrrr!!!!  OMG Christian Bale and Tom Hardy <3 (Was going to add Joseph Gordon Levitt to that list, but he belongs to my friend Monica already, haha) Thank you Chris Nolan for making movies worth watching :) (Oh, and add to this --> rewatch Inception, and Nolan's Batman series)  I could "StumbleUpon" Inception forever and not get bored, I've done that quite a few times actually... ;)
  • see AJ Rafael in Sydney!! - This independent YouTube artist is so talented, but unfortunately his Sydney show scheduled in Jan was cancelled, so we're still waiting for him to confirm his show date in late July (which will be an awesome 17th birthday present for me, yayyy! And then HSC trials commence the week after...)
and then...
  • Year 12 Formal
  • Coffs Harbour for schoolies!!! :)
  • My still very much anticipated 30 Day Food Tour, so anticipated in fact, I've already invited quite a few close friends and food-loving friends along
  • Buy Christina Marsigliese's Scientifically Sweet, Adriano Zumbo's Zumbo, and an accurate electronic kitchen balance!
  • Master the art of macarons (I've managed to suceed the perfect macaron shell once out of my 10 attempts.  And even then, I perfected 2 macarons. Two!! Out of a whole entire batch of like twelve!) I like to read Tartelette, Mardi's blog "eat. live. travel. write." and BraveTart for their methods, delish and utter-perfection macaron pics (I really admire Mardi's macaron journey, and her courage to post up all her past attempts.  I've failed much more than her, but I'm definitely gonna learn to master it soon)
  • Get work experience at any Zumbo Patissier, or Guylian or Lindt Choc Cafe, or another awesome restaurant/cafe place
Hmm, let's hope I can tick these all off :)

(Blogpost edited 24/2/13)

Friday, 20 April 2012

Salvo's @ Street Level, Surry Hills

Last Thursday, many of our prefects went to do some community service at Salvo's Street Level, on Crown St/Derby Lane, Surry Hills.
We had a 6 hour day to choose our jobs, whether it be the food market (where folks can buy a week's worth of groceries for under $20, rather than Salvo's former scheme of giving $20 food vouchers for folks to go buy from Coles/Woolies), the trendy op shop, or the kitchen.

So guess where I chose to work... *smiles a wide grin*

Oh yeah, hands up for Kitchen!! :)

We were warmly welcomed by the awesome kitchen head, Kristy, whom I don't think I have a picture of, unfortunately.  
Kate and Ferdous working away
Happy dappy Christine...before she gets her hands dirty with peeling those tomatoes ;)
Shoobs and I (remember Shuhbra from the Languages Festival posts? :)) , and Angela and Kate - gosh we love the kitchen
The Salvo's kitchen staff are very efficient. We were given a huge tote tray of tomatoes, and we had to categorise them: Hard tomatoes would be put back for another day, softer tomatoes would be cut into wedges for the salad for lunch, and the much softer and bruised tomatoes would be peeled for one of the lovely kitchen staff members Monica to make a bolognese sauce for a coming meal. 
Being one of the 6 prefects who stayed in the kitchen for the first half, we were given various jobs, I peeled and chopped carrots and radish, and peeled tomatoes afterwards.  

But my super duper favourite part of the day would have to be...
 CAKE!! :) Oh yumm, Lindt @ Martin Place has generously donated 2 cakes for Salvo's as part of their lunch menu :)
Yep, that's right.  Even the mini choc Lindt sign can't escape from my grasp mwahaha :) This photo was taken 5 seconds before it landed - plop! - into my mouth :D

We also got to serve lunch afterwards, with each lunch serving consisting of: 2 sausages, 1 hash brown (the fried goods were cooked by Eric and Lindsay), caramelised onions, a generous serving of salad, and a small piece of Lindt-style heaven.  Tiramisu cakes they were, lovely and creamy, and man the one with dark-chocolate frosting, oh man, the frosting was like bitter-melt-in-the-mouth goodness!
Just finished the washing up!
From left to right: Ferdous, Lizz H, Lindsay, Monica, Joy, and Ange.
Thumbs up for PORKSTARS! :)
Highlights of my day would have to be just a solid 5 hours of working in the kitchen (with a small lunch break), and just getting to talk to Monica and Lindsay, and also getting to know about people's lives around the Surry Hills area who are dependent on the charities of Salvos.  

*Credits to Angela and Lizz H for supplying me with most of the pics for this post :)
(Blogpost edited 24/2/13)

Wednesday, 18 April 2012

Baan Thai + Patagonia @ Liverpool Westfield

Man, this Sydney weather can really get to you sometimes, can't it? Yeah I remember hearing the rain pelt down on my roof in my sleep at 4.30am this morning, was terrible :\ Nevertheless, yesterday, we went on with our outing plan :) Livo Westfield to go see Hunger Games!!! 

I remember blogsurfing a few weeks back, when there was a huge Hunger Games food craze and I stumbled over so many goodlooking food pics! 

Unfortunately I haven't been hooked onto reading the books like many of my friends. Cynthia's been a crazy fan of The Hunger Games, way before the movie sensation came out, and she's always told us about it, and I'm very happy for her as there's now a movie for her to obsess over :)
--<>--
My sister and I hung out with our very close friend Sam yesterday, after a term of not seeing her.  Thank goodness for school holidays! We got to Westfield at 11.30, which means LUNCHTIME :) Hahaha, I'm never confident about choosing which place to go to in a food court nowadays, because it's usually the normal Chinese buffet, Maccas, Subway, etc... But man, at Livo, so many choices.  Do I choose Baan Thai, Dergah Grill, or Besta Pasta and Pizza? I really wanted to try a cafe place (Reflections Cafe, newly opened, situated on Level 2, near Myer), but an unemployed student on holidays won't have much to spend. And median price of their mains was $15.  That's like another whole movie ticket!

In the end, Baan Thai it was.  It looked decent, and the menu was alright.
One of the 3 menus they had
Cookin' right on the spot! Transparency, that's what I like to see :)
It's also certified halal :)
Famous Thai Noodles: Chicken Pad See Ew - Thai hawker style stir fried thick rice noodles withsoyasauce, egg and vegetables - $9.90
The chicken was a bit bland, but the rice noodles were seasoned very well.  And then when I got to the bottom of the plate, there was a very thin but visible pool of oil, so these noodles are actually very oily. However, the meal kept its heat well. There weren't a lot of vegies, but there was lots of chicken, and a lot of noodles, which is what I kept grabbing for first!
Chicken Satay - $2.20, Curry Puff (vegetables) - $2
Yummm, the Chicken Satay, with a generous serving of that creamy curry-infused satay sauce, oh yum yum yum! Each skewer had 3 chunks of chicken, perfect!
The curry puff didn't retain its heat well, and it was actually a quite sweet curry puff, with sweet potato and peas inside.
The pad see ew filled me up a lot, not to mention eating the curry puff and chicken satay stick as well. I ate all this with my sister, and even half of this meal was filling!  So a good $7.05 well spent :)

My Verdict:
Atmosphere: Food court, nuff said :)
Food and taste: I wanted a savoury curry puff, but it wasn't specified. The pad see ew was awesome, except that the chicken was bland, the meat wasn't juicy (or infused with a whole lot of oil for that matter), and the noodles did have quite a bit of excess oil.  However, there was a generous serving of chicken, and I like a dish with a whole load of meat :) And the chicken satay stick was well done 8/10
Price: $14.10 in total, very filling even for 2 people.  $7.05 for a head, anything cheaper than $10 gets thumbs up from me! 10/10
Service: Dishes came less than 5 minutes after we ordered, and the cashier lady was very nice and attentive. 10/10
Total: 9.3/10

Afterwards, we walked up to Event Cinemas, only to find that Hunger Games tix have sold out.  What an un-Event-ful day that was :\ (haha, pun intended, credits to Michael, the friend I mentioned a while back since my Bourke St Bakery post).  So after perusing around Westfield, we sat back down for a good much-needed dose of DESSERT :)
 According to this review, Patagonia is a South American ice cream store.  And just look at all these amazing flavours! :)


We opted for a kid's scoop size ($3).  From left to right: Mars Bars, Tiramisu, Berry Cheesecake, and Dulce de Leche with Choc Chips. The chocolate/strawberry/caramel additional sauces are free of charge.  A regular scoop is $4.95.
This was just yum :) The exotic flavours and the cute styrofoam cups, man. The tiramisu had an awesomely large biscuit-crumb-base bit, hard to spoon, but lovely to eat, with its strong milk coffee/latte taste, and a kick of liquer.  The dulce de leche was nice and creamy, but my favourite was definitely berry cheesecake, because I'm one for anything with creaminess, and a sour note :)
Thumbs up for fast service, variety, and it was actually quite a big serving for a "kids scoop".  It looks like it was about the size of a regular scoop at other stores. So thumbs up for price as well!

Well, hopefully another chance comes up soon because I was looking forward to Hunger Games, but I should've figured tix would've sold out quickly :\

And just look at that rain outside your door.  2 days straight, no wonder I'm not allowed to go see Galit Segev at the Chocolate Crisis tonight, in such a weather crisis state like this.  Was looking forward to this 1 hour free event since way before the holidays :\ I mean, a 1 hour lecture on the audacity of CHOCOLATE?!!?! Who wouldn't go?! And cheers for the free nibbles at the end ;) Well I hope you other bloggers out there who know about the event have fun, looking forward to seeing your posts on it :) And for those of you who want to read more about Galit Segev, check out her website here.

Hmm, sad to miss out. But that's ok, hopefully I'll be able to bake soon, before these holidays end!

(Blogpost edited 24/2/13)

Saturday, 14 April 2012

Fogo Brazilia Churrasco and Yogurberry, Chatswood

Name a good thing about going on a family outing? Not having to pay for the food, hahaha :) So on Tuesday this week, the day after we went Sydney Fish Markets, we went to Chatswood.  After a quick browse through Daiso (that store that sells everything for $2.80, which is very cheap - keeping in mind both meanings of the word), and buying Asian packaged treats like dried mangoes and flaky peanut cubes - omg, yum! - we finally ventured into Westfield.  Happily purchased my 3rd formal dress option as well (from Myer), and we were perusing around for about 2 hours when ouch! it was already 1pm and we haven't had food!!!

Hmm, I have a thing for avoiding food courts nowadays, I'm not sure why.  I haven't eaten a proper Maccas meal or Subway in agesssss.  So in desperation of searching for a cuisine that I haven't previously tried, as well as being not too oily, to counter with Monday's deep-fried fish market dishes, as well as something that's at a food court, I found myself being pulled towards this lovely place :)
Southern Spiced Beef with Chimmichurri sauce, $10.95
Wow. To be honest, this was such a filling lunch.  Should've been a dish for two. And have just enough room for dessert.

It's the first time I've eaten Brazilian cuisine, and I am really liking it :)

They gave me about 6 slices of beef, and it was seasoned very well.  And 6 slices sure was a lot.  The fatty rind is juicy but is very tough to cut through.  Luckily the place does supply a stainless steel knife and fork for eat-in customers (even so I couldn't cut through the rind, but it certainly helped cutting through all the yummy beef.  I loved that it was brown near the edges, and a pinkish hue near the centre.  The sauce has a bit of pith, but it complements the beef refreshingly, it kinda reminded me of eating tabouli, how the tabouli is really refreshing and tangy. This chimmichurri sauce is light, cool and refreshing, with a hint of tang in it.
With this dish, you get a choice of 2 salads, so I chose "Mixed bean, chilli and lime", and "Roast chorizo and potato".  The first salad choice contained lots of kidney beans, corn and chick peas, and a bit of lime. I don't think I got any chilli though.  As for the 2nd, the potato wasn't too buttery and creamy and full of dressing and that was exactly what I wanted, so the choices of the 2 salads were very good.

On Urbanspoon, there is an entry for another Fogo Brazilia Churrasco place, with 100% of voters liking the place.  The service was really fast, the food was good, and lunch for under $11 that's not of Asian cuisine and isn't full of oil is sure pretty cheap these days!  Hmm, I have nothing bad to say about this place, but I haven't tasted enough of that Southern American cuisine to say much, so no verdict here.
Hmmm what oh I'm sorry, did I just hear someone say desserts? Yeah my full stomach is now empty :)  Yayyy!!! Heading to Yogurberry, outside of Chatties Westfield :) It's a global franchise, and apparently this is 1 of the 2 only stores in Australia where they let you self serve your froyo.  
She was really nice, and as you can see from the abundance of taste-testing cups on her tray, my family was here :) Haha, we ended up buying 3 yoghurt cups, totalling around $17.
The way it works is for every 10g of product, you pay 20c.  So a small cup on average would be around $5 (see below)
Cos froyo's the trend now, eh? Still waiting to try Moochi and Noggi though :\
Fresh fruit, dried fruit, cute lollies and other mini snack toppings, all for you to choose :)
Mine :) I chose the yoghurt flavours mango, blueberry, original, passionfruit, and my toppings were colourful mini-mochis, passionfruit pulp, dried blueberries andcranberries, and mini rice snacks.
Fist-pumping inside my head, because this is also the first time I've tried froyo outside of school! The froyo they have at our school comes in tiny tubs that are $2 each, and are so different to the froyo here, in that while the school tub froyo has a slightly-tougher-than-ice-cream consistency, this yogurberry froyo reminds me of a soft-serve cone, and it's full of fruity goodness!! Size-wise, it's bigger than a New Zealand Natural dessert, whose median price is around $4.50.  But come on, MeetFresh was 5 times the size of this for the same price (I had to pay around $6 for this cup).  Although the huge MeetFresh desserts are mainly shaved ice and that yummy sugar-syruppy liquid, I still reckon $6 for a serving of about 250ml in size is still quite expensive.  But it sure was yummy!  Self-service, lovely bright and 'fruity' atmosphere, great-tasting and cold desserts (maybe not such a good idea because of Tuesday's freezing-as weather), this place is pretty awesome! 

(Blogpost edited 24/2/13)