The Richmond Community Kitchens celebrated the end of the session before the summer break with a potluck picnic at the South Arm Park.
It was a great summer evening and the group enjoyed the food and the company in the park.
Catching up with one another.
We enjoyed the varieties of food from all the participants. The above was pancit from Jinda. It was a little spicy and tangy and quite appetizing.
Teresa made a traditional Salvadoran dish called Pupusa. Pupusa is made with corn tortilla and her Pupusa is filled with some kind of meat. Teresa served the Pupusa with curtido and salsa. Curtido is fermented cabbage slaw with red chilies and vinegar.
Teresa also brought some fried yucca (cassava) for finger food.
A lot of interest in the Salvorado dishes.
Shirley mad a big plate of mashed potato salad with hard boiled egg, ham and strawberries.
Since I came back from my Beijing/Xi An vacation last year, I crave for the “Ma La Xiang Goa”; literary translated to Numbing Spicy Fragrance Pot. This dish is very popular in Beijing.
Then I came across Fmed’s post on Wise Monkeys about this foodcourt stall in President Plaza in Richmond which sells a similar dry hotpot dish. The PWG Chinese Food was up on my list of places to go since.
When Ben was working from Vancouver, I managed to get him to the President Plaza foodcourt to try the above dish. The dry hotpot came in a heated little stove to keep it warm. There are two versions of such dry hotpot dish on the menu, chicken and pork intestine. I opted for the chicken dry hotpot. This dish which comes with a bowl of steam rice costs $9. More on following page. Click here to continue reading
It was a Saturday evening and Ben wanted go out for a walk. But the weather was more like fall and wet although summer is just a week away. We parked at Lansdowne Mall to check out what was still open. Unfortunately, only restaurants were opened and the mall had already closed.
We ended up walking to Alexandra Road to check it if there are any new restaurants. Indeed we found one opening soon. I wonder if this Wo Fung Noodle Express has anything to do with the Wo Fung Desserts in Aberdeen Food Court.
We ended up having dinner at Gmen Ramen Izakaya @ Nanchuu. I had always wanted to have the ramen here since the merge but they used to open only for dinner. But now, they also open for lunch. We had been to Nanchuu before the merge.
The restaurant is quite narrow and tight. The lighting is on the dim side; not too good for photography. But the service is friendly. The only thing is sometimes, it’s hard to understand what the server says.
We like that the condiments are set on a rack and do not crowd the table. They are properly labeled and there is even instructions on the wall for how to properly enjoy the ramen.
Ben ordered the Tonkotsu Shoyu Ramen for $8.75. More on following page. Click here to continue reading
Minoo made a pasta dish with the pesto we made in the community kitchen.
The pasta is made with tomato sauce and Swiss Chard pesto. The pesto adds creaminess to this pasta.
- tomato sauce
- Swiss Chard pesto
- bay leaves
- dried oregano
- dried basil leaves
- chili flakes
- a pinch of sugar
- ground black pepper
Minoo made a Swiss Chard Pesto in the Gilmore Park Church Community Kitchen. Minoo participated in one of the Richmond Sharing Farm program where you made a one time payment per year for the harvest from the sharing farm. From the month of July to September (about 10 to 12 weeks), participants will receive a weekly harvest from the sharing farm. Here is a sample of the weekly harvest in the box. She decided to share with us how to make Swiss Chard Pesto from the harvest she received from the sharing farm. Pesto can be frozen for later use.
Minoo served the Swiss Chard Pesto on some crusty baguette. You can have them on crackers or as a dip with some homemade tortilla chips.
- Olive oil (1/2 cup plus more)
- 3 cloves of garlic, roughly chopped
- 1 bunch Swiss chard (about 2 cups chopped leaves)
- 1 cup walnuts
- 2 ounces feta cheese
- 1 bunch of basil leaves
- salt and pepper to taste
I’m back in the Gilmore Park Church Community Kitchen. For today’s kitchen, Minoo prepared a salad recipe. a pesto recipe, a pasta dish with the pesto recipe and a refreshing summer mint drink.
The salad recipe is Broccoli Salad with Feta. The saltiness from the feta adds a different dimension to the creamy and tangy salad dressing.
Nutritional values and benefits from broccoli include:
- rich in Vitamin C
- high in dietary fiber
- has modest amount of beta carotene
- reduces risk of prostate cancer
- prevents heart disease
- 1 to 2 cups broccoli flowerets
- 1/2 cup chopped red onion
- 1/2 cup currants or raisins
- 1/2 cup feta cheese
- 1/4 cup sun flower seeds
- 1/2 cup yogurt (we used Greek yogurt) or sour cream
- 1/4 cup mayonnaise
- 1 1/2 to 2 tablespoons sugar
- 1 to 1 1/2 tablespoons lemon juice
- salt and pepper to taste
Source: via Minoo
We went for another cross border shopping trip just to buy the baby back ribs from Costco in Bellingham for a BBQ gathering. Ben loves the meaty baby back ribs from Costco in US.
Every time we drove on I5 to Bellingham, Nanzaro always ask to stop at Sonic, America’s Drive-In. He loves the nostalgic idea of eating in a drive-in.
There are parking stalls for you to park your car, order and eat in your car. Food will be delivered to your car. I saw one of the server was on roller skates while delivering food to cars.
You can also order from the patio and eat at the patio. We prefer to eat at the tables rather than eating in our car.
Food and drink will be delivered to your table.
They even gave us some complementary candies like restaurants do when you pay for your bill.
Nanzaro ordered the Bacon Cheeseburger Toaster Combo for $6.79. You can add sides with extra charges. Nanzaro asked for jalapeno for a charge of More on following page. Click here to continue reading
This is a recipe that I missed from the community kitchen. I made it from home instead.
This Apple Cider Vinegar Mint infused drink is very refreshing and great for hot summer days.
Vinegar is believed to help weight loss. It prolongs the sensation of satiety after eating.
- 1 1/2 cups water
- 1 cup brown sugar
- 2/3 cup apple cider vinegar
- 1/2 cup fresh mint
Source: via Minoo