Peko Peko - Smith St Collingwood
I love Peko Peko. Like, love it.
I had never been big on Japanese food, and it wasn't just about the raw fish thing. I can do raw fish. I don't always like it, but I can do it (smoked salmon however, is always liked). It was more about not knowing what was what, and potentially also due to my introduction to the cuisine being Japanese exchange students cooking for my family, and teenage girls are never going to be the greatest starting point.
Lets please leave crude jokes aside at this point.
Anyway, my major introduction to Japanese restaurant food came about when a group of friends (yes, several of the same friends that witnessed food sookery and/or at at ezard with me) went and did the banquet in their adorable lounge room upstairs. I looked to my dining companions for guidance, but once they told me to eat the tatami mat, and I heard them speaking about trying to pass off wasabi as avacado, I stopped listening and just ate what was in front of me. And I've kept coming back.
For:
- Sweet potato gyoza. Pan fried and almost crispy on the outside, velvety smooth on the inside. And tasty little suckers too.
- Okonomiyaki. Oh sweet lord these are tasty here. A lot of that comes down to the sauce, which is almost a mix of Japanese mayo with BBQ sauce. Comes cut into bite sized pieces and slathered in said sauce, and sprinkled with nori bits.
- inside out teriyaki chicken nori rolls. I'm nearly drooling. I don't even know what to say about these. Just go eat them.
- spinich salad with one of the tastiest salad dressings I've ever eaten.
- pan fried miso balls. A big ball of rice, coated in miso paste, and pan fried. Bit bland on it's own, but great with other things for flavour, is a little bit different to the usual plain rice.
All the meals are set out in the menu as 'small', 'medium' or 'big', and prices are cheap-ish.
I had never been big on Japanese food, and it wasn't just about the raw fish thing. I can do raw fish. I don't always like it, but I can do it (smoked salmon however, is always liked). It was more about not knowing what was what, and potentially also due to my introduction to the cuisine being Japanese exchange students cooking for my family, and teenage girls are never going to be the greatest starting point.
Lets please leave crude jokes aside at this point.
Anyway, my major introduction to Japanese restaurant food came about when a group of friends (yes, several of the same friends that witnessed food sookery and/or at at ezard with me) went and did the banquet in their adorable lounge room upstairs. I looked to my dining companions for guidance, but once they told me to eat the tatami mat, and I heard them speaking about trying to pass off wasabi as avacado, I stopped listening and just ate what was in front of me. And I've kept coming back.
For:
- Sweet potato gyoza. Pan fried and almost crispy on the outside, velvety smooth on the inside. And tasty little suckers too.
- Okonomiyaki. Oh sweet lord these are tasty here. A lot of that comes down to the sauce, which is almost a mix of Japanese mayo with BBQ sauce. Comes cut into bite sized pieces and slathered in said sauce, and sprinkled with nori bits.
- inside out teriyaki chicken nori rolls. I'm nearly drooling. I don't even know what to say about these. Just go eat them.
- spinich salad with one of the tastiest salad dressings I've ever eaten.
- pan fried miso balls. A big ball of rice, coated in miso paste, and pan fried. Bit bland on it's own, but great with other things for flavour, is a little bit different to the usual plain rice.
All the meals are set out in the menu as 'small', 'medium' or 'big', and prices are cheap-ish.
posted by de.foxus @ 1:30 AM
3 Comments:
At 1:31 PM,
Anonymous said…
You must take me there when I come down for Neko in February. Yum!
PS: visit and link to MY food blog!
http://threekilosofricotta.blogspot.com
At 12:59 PM,
Anonymous said…
Theres usually nothing that wrong with the traditional way of making couscous, for the salad I use, you head your liquid, then pour it over the couscous, then stir it up a bit with a fork, and then let it sit covered for 20 mins. Its usually ends up a bit stuck together, but another run over with the fork at the end usually sort its out and leaves it seperate enough.
At 12:35 AM,
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