RSSArchive for September, 2007

Chinese Style Baked Chicken with Noodle Soup

The South Arm Community Kitchen started off with Mr. Chung making a Chinese Style Baked Chicken. Mr. Chung is the room mate of Julie who had demonstrated many times in this kitchen. Julie had went back to Taiwan for the summer.

Mr. Chung told us that he learn his cooking from his mother and Julie. Julie, you are very lucky to have a husband who enjoys cooking.

Vanessa, the group leader of the South Arm Community Kitchen made a simple noodle soup to complement Mr. Chung’s chicken dish.

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The chicken is moist and taste great. This is a very homey recipe and it uses the most common ingredients one can in a Chinese home.

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Ingredients

  • 2 chicken legs cut into smaller pieces
  • 2 green onions, cut into one inch length
  • 1/2 bulb of garlic, peeled and rough chopped
  • 2 inch piece of ginger, peeled and rough chopped
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 2 teaspoons dark soy sauce
  • 1 teaspoon white pepper

Mr. Chung emphasized that the most important ingredients in this recipe is the garlic.

Click on the link below for the instructions.

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Sticky Rice Roll

Arkensen and Nanzaro love the Sticky Rice Roll from the Shanghai Restaurant. For those of you who lives in around the Vancouver area, you might know that T&T also has a station in their food section which sells Sticky Rice Rolls. We love those from the T&T as you get the choice of fillings to choose from.

With the Pork Floss I made earlier, I made this simple Sticky Rice Rolls for my kids for their lunch box for school. This is so simple to make. Of course you may use other ingredients as you like.

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Ingredients

  • sticky rice
  • pork floss
  • toasted sesame seeds

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Instructions

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Soak the stick rice for at least 2 hours or overnight before steaming.Sprinkle the rice with water occasionally while steaming until the rice is translucent. This takes about 30 to 40 minutes.

Another way to cook it is to microwave it. Dont forget to soak the rice for at least 10 minutes. I find the microwave method works really well and time saving. When I cooked the sticky rice using the microwave, I used chicken stock instead of water to add flavour to the rice.

Season the rice with some salt or else it will be very bland.

_MG_8663_edited-1.jpgFluff the rice and let it cool down before making the roll.
_MG_8666_edited-1.jpgPlace a piece of plastic wrap on the working surface. Place enough sticky rice on the plastic wrap. Top the rice with pork floss and toasted sesame seeds. You may add other ingredients as you desired. Bring the plastic wrap up and roll the rice into a cylinder tightly.This sticky rice roll is good for school lunch or picnic. It’s convenient to eat.

You may use other ingredients like thinly sliced carrot, omelette, tuna, hot dog,etc for the filling as you preferred.

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Pork Floss Sub

I made this Pork Floss Sub for picnic during one of the hot summer day. Polly, Chin-Chin and I brought our kids to the water park at No. 5 Rd and Cambie. The water park was very busy as a lot of families were out there to enjoy the sun.

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Ingredients

  • Sub
  • Pork Floss
  • Eggs
  • Butter

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Pork Floss Recipe

I sure had a nice looooong break during this summer. Ben had been eager to blog because I think he wants to show off his pictures! He is bored now and is soooo eager to pass back the baton to me.

I did not cook much during the summer due to the hot weather. We had simple Chinese meal with stir fries at home and eat out on weekends. However, this is something I made during the summer, home-made pork floss. I’m sure some of you would say why go to all the trouble making it when it’s easily available in Chinese groceries which are abundant in Richmond. Well, for one, I just want to try to make it once and at least I know that its fresh.

We had blogged about the store bought version before here. Back then we remember that blog entry did generate a lot of comments about the name “floss”.

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Ingredients

  • 3 lbs pork shoulder
  • 1.5 cups water
  • 1.5 tablespoons dark soy sauce
  • 6 tablespoons light soy sauce
  • 2 teaspoons white pepper powder
  • 1.5 teaspoons salt
  • 250g sugar

Please click on the link below for the instructions.

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New York, New York

Wait … wait … wait a sec.

Before I really get off my soapbox and before I really pass it on to Suanne, I want to take this time to get some travel tips from you all. Am planning a trip to New York City in mid October. I have never been to that great city. In my other previous travels I had gotten great pointers from the readers of this blog.

Yesterday I went to the Richmond Public Library and raided the shelves for travel books and DVDs on New York City. Wow, I did not realize that is so much to see and do in NYC.

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Here are my general plans. I have 6-7 days in the city. I am traveling alone … AGAIN! I know, I know … I know what you’re gonna say … but Suanne can’t travel this time because we can’t pull the boys out from school anymore. For me, I have this great vacation pass which costs just $100 to NYC and lots of banked vacation leave that I need to clear before Peoplesoft happily zerorizes it.

So, help me out here …

ACCOMMODATION: I had quite a bit of a shock to find how expensive hotel rooms are in NYC. Am now seriously thinking of staying a bit further and taking the transit to Manhattan everyday. I am gonna land in EWR (Newark). Is that workable?

FOOD: I did some research and found lots of food that NYC is famous for. Can you all recommend some of the best (*and cheap*) places in NYC?

SIGHTS: What are the must see places? And tips about going there?

CRIME: My fear may be unfounded but I have a feeling that NYC is not as safe as other American cities. New Yorkers … tell me now … is it foolish to carry a backpack of photography equipment with a tripod walking around the city. A friend (yeah, thanks a MILLION KC for scaring me!) told me his friend had a gun pointed at him once in a subway.

Any advice appreciated!

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Atlanta Trip: Montana Grill

Atlanta is home to a lot of world famous brands, some of which includes CNN, Coca-Cola and Home Depot. Of that that’s one name that is associated with CNN, Ted Turner. Ted Turner is the founder of CNN. Among other things he is famous for once being married to Jane Fonda and the largest landowner in the US. You know what he uses all that land he has for? It’s to rear bison. He owns over 40,000 heads of bison — which makes him undoubtedly the owner of the largest bison herd in the world.

In the attempt to popularize bison meat, he opened about 50 restaurants called the Montana Grill which specialize in bison meat. We went to one at the Cumberland Mall.

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The restaurant has this timeless look with mahogany paneling, and pendant lighting. There is also a very large bison head hanging up in the wall.

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The table looked kind of busy but upon closer inspection, it’s just the normal sauces they have.

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I started off getting a margarita called the Montana Margarita. I guess that would be a great choice because (1) it’s called Montana after the name of the restaurant and (2) it’s pricier than the other margaritas they server. The $8 margarita is described as 1800 Reposado tequila, Grand Marnier and freshly squeezed sour mix. Sure was a good choice.

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They served us some pickled cucumbers. It was alright.

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I had not planned to get any appetizers but seeing Rob’s Chicken and Sausage Gumbo looking so good, I got one for myself. I had thought that gumbo is basically stew served over rice but this one is rice over stew. For $5, it was great.

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Their menu had a great selection … with items like cedar plank salmon, beer can chicken, and slow roasted pork, I wished I could try all of them. There will be other trips for sure. But for now, I’ll settle for their signature dish, the bison meat.

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I chosed their 14 oz Delmonico Ribeye. Delmonico refers to that cut of steak which is boneless top sirloin … thick with marbling. It is seared and brushed with lemon butter … and cooked medium rare, this is some of the most marvelous steak I ever had. I had expected the meat to be tougher than beef but surprisingly it was tender.

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Alrighty … that’s the last of my series of my recent trips to Atlanta. I am going to get off my soapbox right now and pass it on to Suanne. She had a few recipes she wanted to share from her cooking clubs. I bet after almost two months of travel blog, I am sure some of you are looking forward to recipes!

Ted's Montana Grill on Urbanspoon

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Atlanta Trip: The Border Mexican Restaurant

A colleague of mine at the Atlanta office offered to show me some of the nicer places to eat. Anytime anyone offers to take a drive away from the office area for food, I immediately will jump into the offer. After all, at the rate I am visiting Atlanta, I think I would have tried every place that is within walking distance within the next two trips.

We went to a Mexican restaurant called The Border. It was only until I was home and started blogging about this that I realized, hey … I had been here before. I was here the last time for lunch. Here is the blog entry. That was about lunch … this one is for dinner.

What drink would you order in a Mexican restaurant? For me, I only know of Margaritas and got myself a mango version. Hmmm … not bad. Would have preferred it a bit more fruitier.

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OK, don’t roll over your eyes. I am a newbie when it comes to Mexican food. I am still in a very early stages of discovery. So, the food below may be very basic to you … but not to me! :-)

We also had nachos but ordered something new that I never knew existed. The dip is made of cheese! I can’t remember what type of cheese but I think it is something like goat or something. It was awesome but as I had that, I just keep thinking how much cholesterol there are in this.

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The best part of the meal is this soup. Again, I forgot what it is called but I vividly recalled that it had big chunks of avocado. Next time I am in a Mexican restaurant, I’ll look for this. Wait … I see it now. I actually took pictures of their menu and I guess this one is called … well … Chicken Soup!

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By the time the Fajitas came, I was really full. The tender-sliced chicken is served on a sizzling hot plate with bell peppers, onions and tomatoes.

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It also came with some stuff that you wrapped it in. I still hate the mashed up beans but the tomatoes were very fresh.

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The tortilla came wrapped in foil, I guess to keep it warm.

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Then the hard part … putting this into the wrap and rolling it up …

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… not an easy task really. I guess I must have put in too much and found it hard to keep it together.

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On the Border Mexican Grill on Urbanspoon

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Atlanta Trip: Snack Box from Northwest Airline

I flew Northwest Airlines for the first time. I can’t say that I like it. Not only do they not have inflight movies, why, they don’t even have earphone jacks on their seat for music. That was a bummer. If I had known that, I would have charged up my notebook a bit more and keep myself entertained with the movies I brought along.

Like most other airlines, they have snack boxes for sale. It’s $5 each cash … and USD too.

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Although the box looked bit, there is nothing much in it. There’s Oreos, Trail Mix, Wheat Crackers and Beef Sausages. Compared to United’s snack boxes (click here and here to see United’s) which costs the same, this is rather disappointing.

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About the only thing I enjoyed is the O’Brien’s Beef Summer Sausage … it’s all beef, no fillers.

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The Wheat Thins was quite OK.

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It felt a bit dry eating this until after I had finished half of the pack that I realized …

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… that this Wheat Thins is supposed to go with the Cheddar Cheese Sauce.

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About the only thing I really enjoy is the Bloody Mary Mix. Until today, I have not seen this sold here in the stores. Anyone have seen this in the store somewhere in Vancouver before?

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