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Costco is one of my favourite places to shop at (well, okay, most of my favourite shopping places revolve around food and groceries). I remember watching a documentary about Costco and how they source for only popular or quality that are tried and tested by them, and they carry a limited number of brands for each product line. This makes it easier for the consumer when deciding which brand to choose (as too many brands may confuse the consumer who might end up not buying anything!). I saw a couple of brands for BBQ sauce and decided on Sweet Baby Ray's  (after all, there's only a fifty-fifty chance I bought the wrong one!) mainly because the label stated "Award-winning", dotted with four red stars (not only my kids love stars on their homework, I have an affinity for stars too when it comes to food and product reviews). The other brand had some Japanese sounding name to it which I can't remember, plus there was a mad picture of a Japanes...

  Mention the word "satay" and I am instantly reminded of my childhood years and years ago, how the Malay Satay Man would peddle his mobile satay stall on his bicycle in my neighbourhood, tooting his horn. Sometimes, I could even smell the aroma from my house, even though he could be grilling his satay down the road. I would get all excited at the prospect of having satay for dinner, and run to the window to see if I could detect any "smoke" signals in the sky. He made one of the best satays in town, and the fact that he peddled his stall around the neighbourhood meant that we could walk up to him with empty plates and bowls waiting to be filled with freshly made satay. Those were the simple things in life back then, though coming from a foodie family, food was and is a big deal, as to most Malaysians of course. Malaysian Satay is such a luxury item in Sydney. I don't think I've ever ordered satay here before, not when I know it costs multiple times less bac...

  In my previous post , I wrote about my first time dining at a Lebanese (or Middle-eastern) restaurant, Al Aseel . I had ordered the "Mixed Plate", comprising an array of dips and a three types of grilled meats on skewers - chicken, lamb and kafta. I wasn't a fan of the chicken as I found it a little dry. The lamb was not bad, but my favourite was the kafta.   Kofta  generally refers to savoury balls of ground meat (or vegetables, potatoes, lentils etc) mixed with spices, herbs or other ingredients. In Lebanese cuisine, it's called kafta and is usually made with ground beef, allspice, parsley and onions. I decided to make a lamb kofta kebab instead by placing the lamb mince on skewers and then grilling them on the barbecue. You can use either beef, lamb or a combination of both. You may serve this with some Lebanese bread (or any flatbread), hummus and tahini sauce with tabouli as a salad.  I also made some beef kebabs which...