Posts Tagged: tofu

Caveman 1961

Caveman 1961 exterior

Caveman 1961 exterior

I had a hankering for some Korean Fried Chicken near home, and Caveman 1961 seems to be pretty new to the Mount Waverley area. I should rebrand this blog as some kind of suburban eats thing at this rate, I’ve got another foodie post coming after this one but it’s in North Melbourne so not so suburban. It’s located in the Pinewood shopping centre which has a lot of restaurants so there must be some pretty stiff competition. However, the other places in the area seem a bit more conservative and probably not catered to the same kind of crowd so Caveman 1961 definitely has a chance.

Caveman 1961: Cave salt chicken wings

Caveman 1961: Cave salt chicken wings

The menu is pretty simple, there are some sides, fried chicken, and drinks, that’s pretty much it, there are some other things (traditional Korean dishes) but we didn’t look into those. We ordered a cheesy corn grande, which is sweet corn kernels and cheese served on a sizzling hot plate, a soft tofu pot (spicy Korean soup with silken tofu and an egg), and 15 chicken wings (ten with signature cave salt, and five with sweet lava which is basically sweet chilli), which are actually wingettes.

Caveman 1961: Sweet lava chicken wings

Caveman 1961: Sweet lava chicken wings

Interestingly, the wings can be ordered from five pieces up to 150 (given that they’re not big, but that’s still a lot of chicken), they’re a little different from the other KFC places we’ve been to. The chicken is deep fried I’m pretty sure but either with no or very little batter (perhaps just a dusting of flour), so they retain the crispy texture but without the bloating batter. They’re quite good if a little pricey for what they are, we actually used their facebook promotion to get ten of the wings for free.

Caveman 1961: Cheesy corn grande

Caveman 1961: Cheesy corn grande

The cheesy corn grande was pretty sweet, not sure if they added anything or whether the corn itself was that sweet but it went well with the savoury cheese, I mean corn and cheese just go together don’t they.

Caveman 1961: Soft Tofu pot

Caveman 1961: Soft Tofu pot

The soft tofu pot was an under the radar star though, the tofu was very soft and smooth, and the soup (while tending a little too spicy) was a good offset to the sweet corn and the sweet wings, we also had some pickled radish which helped too.

I think I’ll happily go back to eat the chicken again next time I have a craving for KFC, considering how local they are (just five minutes drive) and the lack of quality food options nearby. So while the price is a little on the high side (compared to regular take away options as opposed to normal eating out) it’s definitely worth a look (or taste) down in the south eastern suburbs.

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Food photos

Just a couple of food photos today, I was going to make this a cookbook review post, but decided that because we strayed a bit from the original recipes, and also they’re from different books, I would just give them a quick mention more than anything. The first picture is the fried rice my lovely Em made for us, it was super yummy containing all the essential ingredients (rice, peas, prawns, egg, Chinese sausage, with some extras like corn and carrot), of course the meat in this dish (apart from the Chinese sausage) was some cooked pork, this pork was not bbq pork (char siu) as would normally be the case but some leftover five spice pork chops that we had (following the recipe from Andrea Nguyen’s Into the Vietnamese Kitchen, I didn’t season it enough and also it didn’t have enough time to marinate) so we’ll leave that for another day. I like fried rice done properly, and Em did a great job.Fried Rice

Salt and Pepper Tofu

Salt and Pepper Tofu

The second dish is salt and pepper tofu from Secrets of the Red Lantern (Luke and Pauline Nguyen), we don’t have a deep fryer so we had to make do with what we have and just do a normal fry on both sides of the tofu rather than deep frying. It turned out pretty well (especially after my first attempt in which I totally burnt the tofu trying to shallow fry it crispy) but I have to question the amount of salt they call for in the recipe, as we only used half of the seasoning and it was about right for a similar amount of tofu, although I thought ours was slightly under seasoned. Any way, I hope to post the recipes in the future along with more in-depth reviews as long as we follow them more closely (although it’s hard because we don’t always have all the exact ingredients) and I remember to take photos. That’s it for now, will have some more photos in the next few days before we head over to Japan for a couple weeks next week, should be lots of photos of food then :D.

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