It’s been a while since Polly and I get together due to changes to her work schedule. She finally got some time off on Friday and we resumed our ladies’ meet. But it will not be long as the summer school holiday is approaching soon. Once the kids are off school, so will be our ladies meet ends.
We decided to meet at Alegria Cafe & Giftware at 12211 First Avenue in Steveston Village. This cafe is opened daily from 8 am to 4 pm.
This is a neighbourhood cafe. Once you step inside the cafe, you can smell the aroma of food being cooked. Alegria Cafe serves panini, soup and baked goods. It is a self service cafe where you help yourself with the coffee and cutleries and there are also bins for used dishes. By 10:30 am, this place gets quite busy.
As the name suggests, this is not only a cafe but a giftware store. There are paintings, artworks and jewelry on sales. The artworks are hanged all over the walls as decorations too.
Even the chairs are painted with lovely motives.
Polly and I had their Algeria Organic Coffee which comes in More on following page. Click here to continue reading
[CRA 2010 Signature Dish]
Vermicelli in Fish Broth with Fish Balls & Squid Balls 潮式雙丸魚湯米粉
from Jubilant Restaurant, Richmond
We had come to like Jubilant a lot. That is, we as the whole family and not just Suanne and I only.
We first visited Jubilant almost two months ago and since then, we had been to Jubilant four times already. It helps especially when both Arkensen and Nanzaro likes the restaurant also. Its rare especially when our boys favourite restaurants are Kam Do and Banzai Sushi.
Jubilant is located in the small strip mall on No 3 Road and Browngate Road. This is the same strip mall where Golden Spring Szechuan and the No 1 Shanghai Restaurant is located. It is also across the street from Kim Ga Nae and HKYK Seafood Hotpot.
So you can quite imagine parking is an issue with so many big and popular restaurants concentrated here. There is a paid parking lot next to Kim Ga Nae which has a lot of space but it is outrageously expensive. If you can’t get a parking spot here, your next next best bet is to park in Aberdeen Mall and take that long walk over.
Jubilant is described as a Cantonese noodle house but we don’t associate them with a noodle house. We would say that they are more Cantonese cuisine than it is a noodle house.
The tables and chairs are comfortable but the arrangements are also very tight. They obviously try to squeeze in as many table as they can because they are a very popular restaurant.
We are lamenting again that we can’t read Chinese. All their specials are in Chinese and pasted along all the walls and windows … nary a single alphabet in sight.
Their lunch special is not bad. It is $8 for each of the 20 items and that includes rice and soup.
You may click on the menu above to show a larger image if you want to read the small prints.
We were drawn to their Chef’s Specials. The Drunken Chicken, which we ordered, is my favourite. I liked it so much that we had it three times out of the four visits here. Their other specialty is the Empress Chicken.
The combos are for those who likes variety. We did not try this at all but it looks like something we would go for breakfast. These combos are quite expensive ($11 for two choices or $14 for three) … but not if they serve full sizes for each choice.
See what I mean when I say that they are not quite a noodles restaurant? They also serve more expensive dishes too.
Their menu is so full of my favourite kind of food. That is not including all the specials on the wall. There are also $6 lunch specials together with drinks too.
Overall the prices are quite cheap for the quality and that is what we love about Jubilant. We came here looking to try the CRA award winning noodles but ended up discovering more than just noodles.
The Jubilant Restaurant won silver in the Cantonese Noodles category with the dish above.
While the CRA folks called it Vermicelli in Fish Broth with Fish Balls & Squid Balls, Jubilant called this slightly differently on their menu – Fish and Squid Balls in Noodle Soup combination. This is just $6 which is cheap considering that this also came with … More on following page. Click here to continue reading
Ken, one of the seniors in the South Arm Cooking Club for seniors, shared this recipe in the kitchen.
- 1 1/3 cup all purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1 cup buttermilk
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
Prep time: 20 minutes; Bake time: 35 minutes; Serves 8 to 10
Asparagus is a seasonal vegetable and spring is the best time to enjoy it.
This Orange Glazed Asparagus is easy to prepare and the orange juice reduction adds sweetness to it.
- 1 bunch medium thick asparagus
- pinch of salt
- 2 teaspoons olive oil
- 1/4 cup orange juice
Prep time: 10 minutes; Cook time: 10 minutes; Serves 3
This creamy, rich and savory Caesar Salad tastes just like your favorite Caesar Salad except that it’s leaner.
The secret in this No Guilt Caesar Salad recipe is using silken tofu as the base instead of egg yolk.
- 4 tablespoons grated Parmesan cheese
- 2 cloves garlic
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons white wine vinegar
- 1 1/2 teaspoons Worcestershire sauce
- pinch of kosher salt
- pinch of freshly ground black pepper
- 1 cup silken soft tofu
- 2 tablespoons or more of extra virgin olive oil
- 1 bag of Romaine lettuce
- 2 buns
Source: adapted from Alton Brown
Prep time: 20 minutes; Bake time: 15 minutes; Serves 6
This Lemony Pasta Salad with Peas is a lovely side dish for chicken, fish or lamb.
- 1 pound short pasta, such as penne or rigatoni
- 1 package (10 ounce) frozen baby peas or edamame
- 2 lemons
- 1/4 cup olive oil
- 2 cloves garlic, mashed and finely minced
- 1/2 cup finely chopped parsley
- 1/3 cup grated Parmesan cheese
- salt and pepper to taste
Source: Charlene Dy
Prep time: 10 minutes; Cook time: 10 minutes; Serves 6
Charlene prepared another sumptuous meal for the South Arm Cooking Club for Seniors again. This time, there are 5 simple and healthy recipes.
- 1 tablespoon chopped red onion
- 10 thin slices of zucchini
- 1 x 4 ounce white fish filet, such as sole or flounder
- 2 thin slices of lemon
- 1 teaspoon olive oil
- salt and pepper to taste
- garlic powder to taste
- thyme or any herbs of your preference to taste
Source: Charlene Dy
Prep time: 10 minutes; Bake time: 15 minutes; Serves 1
I guess I dropped the ball yesterday.
It is one of the rare days we did not post anything for the day. We had been focused on other things. You know, like things that normal people do everyday — like doing nothing. It is great to come home from work and then just laze around doing nothing and then later on going out to dinner without taking along the camera. LOL!
LotusRapper and Joe had been throwing a few ideas around the plans for the 8GTCC Cantonese. As it stands now, 8GTCC Cantonese will be doing a double dinner. On separate days, of course.
The two dinners will cover both ends of the broad spectrum of the Cantonese cuisine. For the “home-style” dinner, the Canto-Boys have up their sleeve a dinner centered around a famous regional dish which I don’t think you will easily find in Metro Vancouver. I am embargoed by them to reveal anything but I can tell you I am all excited over it. If I mention the name, some of you will know what it is as I am sure you had seen this rare-ish dish at one time or another on TV. I can almost be certain that when that dish is placed on the table, everyone will “oo and ah” over it. It will be a sight to behold … and it will bring out the beast in you. LOL!
Then there will be another dinner covering the “lavish” side of the Cantonese cuisine. No, the Canto-Boys are not looking at doing one of those 10-course Chinese wedding-style banquet. They are thinking outside the box and it will be something out of the ordinary. It will be a bit more difficult to pull through but I am sure this will be an experience that not many of you had the chance to try.
Anyway, the target dates for these two dinners will be in mid-July and late-July. Stay tuned for more info. I will let you know as they are available … or when the Canto-Boys allow me to tell you more.
Did you guys see these pictures making the rounds on the internet?
The story behind these dinosaur meat is this … More on following page. Click here to continue reading