3-in-1 Ipoh White Coffee

3-in-1’s are popular in Malaysia where I grew up in. You can find 3-in-1’s in many grocery stores in Vancouver but you will find that most of them are made in Malaysia. I always suspect that 3-in-1’s are only popular in Singapore and Malaysia. So, do you find that in your country too?

Anyway, White Coffee (or better know as Ipoh White Coffee) is a popular brew in Malaysia. White coffee is produced by roasting the beans with only margarine and without any sugar, resulting in a roast that is less dark, hence the term “white” coffee.


We bought the “Ipoh White Coffee” 3-in-1’s from the Smart ‘N’ Save store in Lansdowne. Each pack (see below) costs $5.48 and contains 15 sachets in all.

IMG_5124_edited-1 Continue reading

No Post for Yesterday and Today

Hello all … the PC at home stopped working yesterday. It has been getting increasingly eratic the past two weeks. The system got too slow and of late IE requires a few starts before it launches. Yesterday, it just refuses to launch at all!! Ditto with FireFox.

We decided to reformat the whole machine. So, we’re not posting today having spent the good part of today backing up the hard disk and will shortly reinstall the programs. Gosh! The photos itself took four whole DVDs — I shudder to think how long it’ll take to restore them all.


Come back tomorrow?

Suanne and Ben

Shawarma from Abdul’s on Kingsway

Shahdad swore that the bestest Shawarma in Vancouver is found in Burnaby’s Abdul BBQ, He brought us to try it out and it was simply fabulous. So, over the weekend, I simply had to bring Suanne and try it herself.

Abdul’s BBQ is located in the Crystal Mall on Kingsway and Willingdon. It’s a small shop located facing Kingsway. You will not miss it driving past the Mall on Kingsway.


Abdul’s is a small shop with about seating for 12 on the inside. Abdul also set up a couple of tables outside his shop. Ordering is very simple because he had very big pictures posters of his menu plastered on the outside.


Shawarma (sometimes also spelt as shawerma) is a middle eastern way of cooking meat. Common meat used are beef, lamb and chicken. The meats are cooked on a rotating machine with sources of heat over a period of several hours.

Abdul has three shawarma machines, each skewered with beef, chicken and lamb. He said that he normally will finish selling all these food by the end of day. His business had steadily grown since he opened his outlet in the Crystal Mall. He told me that when he started he had only a quarter of what you see above and today he often had to turn away customers at the end of day because his is completely sold out.

IMG_5267_edited-1 Continue reading

Jude’s Date, Nut, Chocolate Chip Cake

This is Minoo’s second recipe which is Jude’s Date, Nut and Chocolate Chip Cake. This is a cake filled with lots of goodies like honey, date, walnut and chocolate chip. This is quite a dense cake and it’s preferably bake in a shallow pan to prevent overbrowning of the edges while the inside is not fully cooked.

I have no idea why this is called Jude’s Cake. I tried googling it but came up with nothing on it at all. Anyone of you out there know why this is called Jude’s Cake? For all I know, Jude might just be someone Minoo knows.



  • 1 cup chopped, pitted dates
  • 1 1/2 cups boiling water
  • 1 1/2 teaspoon baking soda
  • 1 1/2 sticks butter, softened
  • 2/3 cup honey
  • 2 eggs
  • 1 3/4 cups flour (whole wheat or half unbleached white)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup chopped walnuts
  • 8 to 10 oz semi-sweet chocolate chips


Click on the link below for cooking instructions …

Continue reading

Curried Red Lentil Soup

We were invited to Minoo’s Cooking Class in Caring Place yesterday. Minoo whipped up two dishes, Curried Red Lentil Soup and Jude’s Date, Nut and Chocolate Chip Cake.

Here is the recipe for the first dish, Curried Red Lentil Soup. Lentil is a good substitution for protein for vegetarian eater. Lentil is cheap compare to meat and it’s also high in fiber. It is very filling and yet light to our wallet.


A bowl of creamy Curried Red Lentil Soup is great on a cold winter day.


  • 2 cups red lentils (or any lentil of your preference)
  • 2 quarts water (8 cups)
  • 2 tablespoons butter or margarine
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • a bunch of parsley
  • 1 teaspoon curry powder (more, if you like it spicier)
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon coriander powder (optional)
  • herb salt or salt and pepper to taste
  • sour cream or yogurt for garnishing


Continue reading

Kuejadas (Portuguese Tart)

While I was browsing through my recipe collections this week, I found this Portuguese Tart recipe. I don’t remember if I have ever made it before. I love to collect recipes and most of the recipes just lay in my collection and never being used at all. Do you have the same feeling?

I’m wanted something sweet and I remember the ingredients of the Portuguese Tart do spell ‘SWEET’ in it. So, I decided to give it a try.


The Portuguese Tart is caramelized on the outside and has a custard like texture inside. It satisfies any sweet tooth and I’ll bet you just can’t eat one only.



  • 1 cup sugar
  • 3 1/2 tablespoons margarine, melted
  • 2 eggs
  • 1 cup flour
  • 1 can 14oz condensed milk
  • 2 cups milk


Continue reading

Kimchee and Pork Fried Rice

Today’s Community Kitchen cooking class was led by Wonnie. Although Wonnie is a quiet and unassuming person but she led the class well today.

Wonnie made two dishes today. The first dish is Tofu pudding. I had featured the Tofu Pudding recipe in my blog sometime ago and so I would not describe Wonnie’s recipe. Click here for the tofu pudding recipe.

Now, the second dish that Wonnie made was Kimchee and Pork Fried Rice.


The Kimchee and Pork Fried Rice is very appetizing with a mild tanginess and spiciness from the kimchee. We all enjoyed it very much.


  • 4 cups cooked rice, preferably overnight rice
  • 100g kimchee, shredded
  • 100g minced pork
  • 1 tablespoon minced garlic
  • dried seaweed shreds


  • 2 teaspoon soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon corn starch
  • 1 tablespoon water
  • 1 tablespoon oil


IMG_5179_edited-1 Continue reading

Focaccia from President Choice

Let me tell you … we were not that adventurous when it comes to groceries before we started blogging. We just always go to the same aisle and buys only stuff we are familiar with. Since we wanted to blog on something new these days, we began to pay more attention to stuff we normally ignore. This is one new food to us and have never heard of.

Focaccia (pronounced as foh-KAH-cha) is a flat bread topped with stuff, very much like what you see in pizzas. Except that we see that they don’t use pizza sauce, at least not the one we bought. The one below, caramelized oinion and pesto chicken, costs $4.99 only.


Focaccia is a popular Italian and Greek dish. It is often baked with herbs and cheese added to the dough. Focaccia can be looked upon as a predecessor of the modern pizza.

IMG_5114_edited-1 Continue reading

Hans Freitag’s Desiree Assortment of Wafers

We normally don’t care too much for cookies off the store shelves. We felt that they are simply loaded with too much sugar and trans fat. So we normally skip the cookies aisle during grocery shopping.

A friend at work introduced the Desiree Wafers from Hans Freitag last week to me. It was surprisingly very different from other wafers that I’ve tried. They were lights, crunchy and not too sweet. Both Arkensen and Nanzaro loves it.

We found the Desiree at the Big Crazy grocery store along No 3 in Richmond. Each bag of 400g costs $2.99.


Hans Freitag opened a small wafer factory in Germany just one year after the end of WWII, They specialize only in making cookies and wafers. Today the company is still family owned and their product range has now grown up to 50 types of cookies and wafers.


In the Desiree bag, there are about six different types of wafers. Some of them were chocolate coated while some were filled with chocolates. Others were simply vanilla creams.


Shredded Dried Pork (a.k.a. Meat Floss)

UPDATE ON 07-NOV-2009: We now have the recipe for making Pork Floss from scratch. Here is the Recipe for Pork Floss.

UPDATE ON 22-MAY-2006: He he he … guess the name Meat Floss sounds disgusting to some people. So, I have used a better sounding name for the entry … Shredded Dried Pork. Happy? :-)

Meat Floss Shredded Dried Pork (also known as Rousong and Yoke Song in Mandarin and Cantonese respectively) is a dried chinese meat item that is commonly used as a topping for many foods. There are many variants of the Meat Floss Shredded Dried Pork with the most common one being Pork Floss.

In Vancouver, the Meat Floss product seems pretty dominated by the Soo Singapore Jerky company. You will be able to find these Meat Floss Shredded Dried Pork in just about any Asian grocery stores. I believe they make Meat Floss Shredded Dried Pork and other Asian jerky products under a few brand names. Their most famous brand is Soo. We have seen the Soo’s brand getting more expensive over the year. It’s now about $10 for a jar of 454g (about 1lb).

We bought a cheaper version. It’s branded as Pork Sung and the label said that it’s made by Soo Singapore Jerky too. The 340g jar below costs only $5.58.


Wikipedia describes the how Meat Floss Shredded Dried Pork are made as follows:

Meat Floss Shredded Dried Pork is made by stewing cheap cuts of pork in a sweetened soy sauce mixture until individual muscle fibres can be easily teased apart with a fork. This usually happens when the collagen and elastin that normally hold the fibres have been cooked out of the meat. The teased-apart meat is then strained and dried in the oven. After a light drying, the meat is mashed and beaten while being dry cooked in a large wok until it is completely dry. Additional flavourings are usually added while the mixture is being dry fried. 5 kg of meat will usually produce about 1 kg of rousong.

Meat Floss Shredded Dried Pork has a light and fluffy texture quite similar to coarse cotton. It can be eaten just as a snack. It comes in soft or crisp versions. For snacking, I recommend the crisp version. Some are flavoured with sesame seed and seaweed.


It goes well too with rice porridge. However, I find that the taste of the Meat Floss Shredded Dried Pork gets drowned out unless you put in a lot of it.


I prefer Meat Floss Shredded Dried Pork with rice. You should use pretty dry and cold rice. Mix it well into the rice and that’s a quick meal — not very balanced though but still a nice meal nevertheless.


We also make sandwiches with Meat Floss Shredded Dried Pork. The ones below are made using a sandwich maker which helps seals in the Meat Floss Shredded Dried Pork in the sandwich.


Suanne has the instructions below on making the Meat Floss Shredded Dried Pork Sandwich in the link below.

Continue reading