Suanne and Ben’s Food and Travel Adventures from Vancouver, BC
30
Apr
I have earlier blogged on Lubria Polo (Persian Green Bean Rice) which uses Saffron as spice. I am fascinated with this spice because I have been told that this is the most expensive spice by weight in the world.
Saffron is a spice derived from the flower saffron crocus. Each of the flowers has three stigmas. The stigmas and the stalk connecting the stigmas to the rest of the plant are often dried and used in cooking as a seasoning and colouring agent.
29
Apr
The restaurant is simply called No 1 Beef Noodle House. We were very impressed with the changes that the owner made to the interior. It was very modern and upbeat. The address of this restaurant is 4741 Willingdon Ave, Burnaby. You know, I highly recommend you checking out this restaurant.
28
Apr
I was intriqued by the instructions to soak the cooked chicken in cooking wine for “a few days”. Instead of chinese cooking wine, you may use sherry instead. So, read on …
27
Apr
In this week’s cooking club, Julie from Taiwan showed us three different way of making fried chicken. She made a chicken scallopini and two sesame chicken dishes. She made a scrumptious lunch for us.
26
Apr
We normally don’t buy such Asian drinks. I mean, I am always unsure of what goes into making these colourful and too-nice-smell-to-be-true kind of drinks. When we went to the Smart-N-Save store in the Lansdowne Mall, Vincent told us we simply must try this out. It’s called Ice Cool Sports Drinks.
25
Apr
For some reason, I am thinking of seafood - specifically smelt and crabs. So, I went to the Richmond Public Market because their food is so cheap. I like smelt especially the ones with roes. I’ve Suanne to make it at home but we just can’t find such smelt (with roes). Anyone knows where to get them? I see a lot of smelt in the supermarket selling frozen smelt but they all are not pregnant.
24
Apr
Anyway, knowing that he would want to carbo-load with his biking and all, I thought I make good old meatball spaghetti. Arkensen and Nanzaro loves that too. I like to add lots of chopped onions and garlic and with liberal sprinkle of Parmesan.
23
Apr
With oven roasts, preparation is really simple and the dinner cooks unattended. Although I made this only for the family this time, premium oven roasts are wonderful for the special occassions and for those times you want to impress.
22
Apr
This is a favourite breakfast of Ben’s. He’s a light eater as far as breakfasts goes and this Garlic Bread is just right. I use the baguette because it is hard and crusty — perfect when toasted. The garlic spread, parmesan and cheese gives it the extra kick.
Use search below to look over our archives of 800 entries:
Click links below to jump to:
Sponsored by:
