The South Arm Cooking Club for Seniors met again at Bethel Church. For this meeting, Stella and Minoo were not able to make it and Marian was in charged of the kitchen. Perhaps, it was during the spring break, not many turned up for this kitchen. There were four seniors and four volunteers.
Marian prepared four recipes for this kitchen. The above is Stuffed Pepper with Beef and Brown Rice. Bell peppers are in season and they are cheap. Bell pepper is also known as sweet pepper or capsicum. The green one is more pungent, that’s why Marian used the red, yellow and orange ones which are sweeter. Due to the shape and hollow nature of the bell pepper, it is great to be used as a container for stuffing.
Bell pepper is low in saturated fat, cholesterol and sodium. It is high in dietary fiber, Vitamin A, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Potassium, Thiamin, Riboflavin, Niacin, folate, Manganese, Magnesium and Pantothenic Acid. Bell pepper is ideal for maintaining optimum health and weight loss.
- 6 red or yellow or orange peppers
- 1 pound lean ground beef
- 1/4 cup chopped onions
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 1/4 cups cooked brown rice
- 3 to 4 green onions, chopped
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- 1 can dice tomato
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- salt and pepper to taste
- pinch of cayenne pepper
Source: this recipe is adapted from Lazy Day Cooking
You may substitute brown rice with 2 cups of quinoa. The orange juice can be substituted with lemon juice.
Truth is I know very little about Mexican food. Sometimes I get confused with what is what in Mexican cuisine. Perhaps what I know about Mexican food can be summed up as follows:
Quesadillas has cheese. Tacos can be soft shell or hard shell. Burritos is a Mexican wrap. Oh … what is fajitas now? Can I say it is like quesadillas without the cheese? What is enchiladas now? I can imagine some of you now shaking your heads side to side and tsk-tsk’ing me. Go ahead. :-)
Apart from not having someone to teach me about the cuisine, perhaps one of the things that prevents me from trying more is because I associate Mexican cuisine with beans. I just never liked beans. Never did since when I was young.
Another thing too. I always thought of Mexican food as colorful food. I am not sure why. Maybe it is because of the fruits I had before or the colorful chips.
And of course … Mexican food is spicy!
We met up with Mo and Patch. This is so long ago I can’t even remember when exactly it was. Maybe it was at least 2 months ago.
Mo is the one who writes the EcoGreenBean blog. Mo suggested that we meet in Dona Cata and since we had not blogged about this place before we readily agree. It is good that we blog about non-Asian food once in a while, right?
The Dona Cata is a popular restaurant, and is one of only a handful of Mexican restaurant in town. The Mexican flag draped in front of the restaurant tells me that Mexicans are proud of their flag. How come we don’t often see Asian restaurants have flags draped outside the restaurant is what I was trying to say.
This is one restaurant that is well covered by the media for sure. They had amassed quite a lot of news articles which they proudly frame up and hung on the wall. They are running … More on following page. Click here to continue reading
Some of you had been asking about Kam Do Bakery and when they are opening. I thought I give everyone a little update.
We drove past the place today while on the way back from dining out. We saw that the paper that was covering the windows had finally been taken down.
The interior looked fancy with chandeliers and all. So the question is: when is Kam Do opening?
We had always thought that U Good is a hot pot restaurant. That is why we had never quite had the desire to give them a second glance unless we want to go for hot pot.
Yeah, they started off as a hot pot restaurant and indeed they are known to be one. The other thing that we did not take a closer look was that, this being a hot pot restaurant, their windows are often misted up. So we could not even take a look as we drive past.
I don’t know when this happened but U Good had stealthily changed their name by dropping the words “Hot Pot” from their sign. I knew they were closed for a bit sometime last year. Maybe that was when it happened.
That day when we visited, Suanne and I were unsure of where we wanted to go for dinner since the boys were away again for their extra curricula activities. We thought we just go to the Union Square in Richmond and walk around to see if there is anything that will pique our interest. There are quite a few restaurants in Union Square that we have never blogged about before anyway.
We were not interested in having hot pot but we happened to park right in front of the restaurant. What we saw was … wow, this is not a hot pot restaurant only. As a matter of fact, they are now a HK Style Cafe AND a Hot Pot restaurant. We were not aware of that transformation and so I am thinking here that there could be a number of people who are not aware of another HK Style Cafe in their midst.
The restaurant is quite big. If I am not mistaken, they had expanded to take up two shop lots. It is like a two-in-one place. On one side is still set up as a hot pot place with built in burners and sprinkler systems. On the other side it is like what you see in a HK Style Cafe — booth tables and all.
When we were there, there were more customers having hot pot than there were on the HK Style Cafe side.
This is not a AYCE (all you can eat) hot pot restaurant. Click on the menu pages above and you will see what I mean. The hot pot is individual plate orders and they serve the plates in a nice gold multi-tier serving platters.
We did not have the hot pot but they do look like a higher end, better quality kind of hot pot. The soup base is $5.00 to $10.00. The meats are mostly in the $4.00 to $5.00 range. There are also more expensive (“current price”) meats on the menu too like … More on following page. Click here to continue reading
I don’t plan to blog about this place so soon and wanted to blog only sometime next week. But I think I better just go ahead and write about it since we accidentally published an unfinished post yesterday. So here goes.
Tokyo Joe’s is one of those place we would have never been to up until a few weeks ago. Our boys love sushi but the thing is, Suanne hates sushi. We are trying to get her to learn to love uncooked food so that we can visit more Japanese restaurants. Believe it or not … until today I had never been to a Izakaya before and ironically Suanne had. She went to Guu in Aberdeen.
In other thing that prevents us from giving Tokyo Joe’s a second glance is the name. It’s full name is Tokyo Joe’s Sushi Factory. The words “Joe” and “Factory” just does not evoke images of quality sushi.
We went this time. The boys wanted sushi and I said I will not go for sushi if mummy does not take at least one piece of sushi. Hehehe … that worked. Suanne will do anything for the boys. Of course just so that she does not back out, we all shook hands to seal the deal.
This place is … More on following page. Click here to continue reading
This is a new Sichuan restaurant just opened in Richmond.
In my world, this location is unique. To me this location is an restaurant incubator of sorts. Over the years, this location had spawned off many successful restaurants. Just to name a few, this location is where the Danny’s Wun Tun, Chen’s Shanghai, Shanghai Wonderful and Shanghai River had their early humbler days.
We noticed that the Shanghai JJ signboard was no longer there when we drove by in the morning of March 20th. In its place is a new signboard that says Szechuan Delicious Restaurant. So we planned to have dinner there since we like Sichuan restaurant and we did not want to go back again and again to our favourite Sichuan restaurants and not blog about it.
In case you are curious, our favourite Sichuan Richmond restaurants that we had been going back to are:
Yeah, I can’t think of any Sichuan restaurants that we had never visited yet. I think there are but I can’t think of any. Any idea? Here is the link to all the Sichuan restaurants we had blogged about.
We did not realize until we got there. Apparently it was their first day of business and that meant that we were their first dinner customers. We went early and they were still busy setting up. Wow, think about it. If this restaurant turns out to be a superstar restaurant one day, we can lay claim to being their first dinner customer ever. :-)
The place looked … More on following page. Click here to continue reading
Lorna partnered with Emily to demonstrate at the South Arm Community Kitchen. While Emily made a soup and 2 side dishes, Lorna made a main dish.
Lorna made a Curry Roasted Duck with Lychee. This dish is very colourful and it makes a great potluck dish. You may substitute the roasted duck with fresh tofu skin pouches that had been lightly pan fried for a vegetarian curry dish. This is a mild curry dish.
- 1 roasted duck, cut up
- 1 can (400ml) coconut milk for cooking
- 2 cans (565ml) lychee in syrup (reserve syrup from 1 can)
- 1 can (14oz) pineapple slices, cut into big chunks
- 1/2 pack of Glico curry (Japanese curry)
- 1 bottle (195g) of red curry paste
- 6 cloves garlic – minced
- 1 yellow pepper, cut into triangles
- 1 orange pepper, cut into triangles
- 1 red pepper, cut into triangles
- 1 medium onion, cut into big chunks
- 3 to 4 celery sticks, cut into triangles
- 1 small pack of grape tomatoes
- salt to taste (about 1 teaspoon)
Serves: 10 to 12; prep time: 20 minutes; cooking time: 30 minutes
For the last dish, Emily made another side dish at the South Arm Community Kitchen.
- Soft tofu
- Century eggs, peel and chop (handle the egg gently as the egg is very tender)
- salt to taste
- sesame oil
Century egg is also known as preserved egg, thousand-year old egg or Pidan in Mandarin. Century egg is made by preserving eggs in a mixture of clay, ash, salt, lime and rice hulls for several weeks to several months, depending on the method of processing. Through the preservation process, the yolk becomes a dark green or gray creamy yolk while the egg white becomes a translucent dark brown jelly like. Century egg is an acquired taste because it has an odor of sulphur and ammonia.
You may substitute the century eggs with meat floss.