Suanne enjoys different cuisines and is adventurous as far as food is concerned. She blogs about recipes and is an active member of the Richmond Community Kitchen.
We traveled from Kuala Lumpur to Penang via Aeroline. The bus departed at 2:45PM from Corusl Hotel.
There is complimentary coffee at the waiting area in Corus Hotel. We bought the tickets online; return trip for 2 was CAD83.
We booked the front row seats for more leg room space (on the dash board, :-)). We had great views. The seats also reclined comfortably.
It started to rain once our journey started. We slept a lot during the journey with the rain drops soothing sound plus the humming of the bus. More on following page. Click here to continue reading
Ben was not feeling well on the 3rd day. We were not sure if he caught a cold or caused by the drastic change of weather from the sub zero Beijing fall weather to the above 30 hot and humid KL weather. Perhaps, he had too much heaty durian. He had body ache and a slight temperature. We skipped breakfast as Ben continue to sleep after taking a couple of aspirin.
We checked out from the hotel at 12:00PM and left our luggage at the concierge while we went out to look for a place for lunch. We wanted something light as Ben did not have appetite to eat while I had indigestion problem. We found a restaurant specializes in fish ball in the neighbourhood called Ah Koong Restaurant. We picked this restaurant because it is air-conditioned.
We had their signature fried fish cake for appetizer. It was very bouncy.
Ben had curry laksa with oil noodle. More on following page. Click here to continue reading
Michelle shared a Hot Mulled Apple Cider in the South Arm Older Adults Cooking Club. This is just perfect for the wintery weather.
You can check out 10 surprising health benefits of cinnamon here.
- 6 cups apple cider (we used apple juice)
- 1/4 cup real maple syrup
- 2 cinnamon sticks
- 6 whole cloves
- 6 whole allspice berries
- 1 orange peel, cut into strips
- 1 lemon peel, cut into strips
Michelle shared an Apple Muffin recipe in the South Arm Older Adults Cooking Club as apple is abundant and cheap now.
This Apple Muffin is very moist and it does collapse after being remove from the oven.
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup neutral oil
- 1/4 cup applesauce
- 3 eggs
- 2 1/4 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon table salt
- 1 teaspoon ground cinnamon
- 1 cup apple cider or juice
- 3/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 2 medium apples
Source: Earth to Table
Makes 12 muffins
Michelle shared a Kale Pesto Pasta for the main course at the South Arm Older Adults Cooking Club.
Here are some facts about kale that Michelle shared with us:
- Kale has been cultivated for more than 2,000 years. Popular in Europe during Roman times and the Middle Ages, it arrived in the United States in the 17th century.
- Kale belongs to the same family as cabbage, Brussels sprouts and collards.
- Kale for snack. Kale chips are a nutritious, easy to make snack.
- Kale is packed with antioxidants, which help neutralize harmful free radicals in the body. Some research suggests kale helps reduce the risk of certain cancers.
- One cup of chopped raw kale provides more than 100% of the daily value of vitamins A, C and K.
- For the best flavour, kale must be harvested after the first frost. This ensures some of the starches are turned into sugars.
- Types of kales are differentiated by color (green, white, purple, or bluish green) and leaf shape.
- Kale contains lutein, a type of carotenoid (an organic pigment) responsible for the plant’s color and nutrients. Lutein helps keep eyes and vision healthy. From Webmd.com.
- 1 bunch lacinto kale or other kale or hearty green
- 10 oil packed anchovies, optional
- 2 garlic cloves
- 1/3 cup olive oil
- fresh ground black pepper
- 1/3 cup mascarpone or heavy cream or soft cream cheese
- 1 pound penne rigate
- 1 cup frozen peas
- parmesan cheese
- 1 cup pasta water, to thin
Source: this recipe is adapted from Gwyneth Palthrow’s My Father’s Daughter cookbook
First, an update of the baked goods sales fund raising at the South Arm Christmas Craft Fair on 16Nov 2013. A total of CAD913 was raised for the Richmond Food Bank. A great thank you for all the volunteers that help to make it happened.
Michelle shared a recipe from her blog in the South Arm Older Adults Cooking Club.
The Winter Confetti Salad is much easier to make if you have a food processor to shred the cabbage. Otherwise, grate the carrots and slice the cabbage really thin.
This recipe makes a big batch. Keep the dressing separate until you are ready to serve. The Winter Confetti Salad will keep for a few days in the refrigerator.
- 1/2 head of green cabbage
- 1/2 head of red cabbage
- 2 carrots
- 1/4 cup chopped flat leaf parsley
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1/2 lemon, juiced
- 2 tablespoons agave syrup or honey, or more to taste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- ground black pepper to taste
- pumpkin seeds, sunflower seeds, dried cranberries or raisins
We yearned for hot pot during the colder days. So, Ben, Nanzaro and I returned to Tak Heng Hot Pot for a hot pot dinner. Arkensen did not come along as he dislikes hot pot.
We had half half soup base (original and spicy). All soup base is $8.
The all you can eat hot pot is $18.95 per person for adult. You can click on the menu to have a larger view.
We were their first dinner customers of the day as it was just past 5PM.
There is a self service bar with various sauces, pickle vegetables and drink. Our choice of sauces were peanut sauce, chili bean sauce and fresh chili sauce. More on following page. Click here to continue reading
Polly and I met up after a long break while Ben was away at Atlanta for a week. It was a very cold day with temperature dipped to negative last week.
We went to Jubilant in Richmond for Lamb Hot Pot. Lamb hot pot is only served in fall and winter. It is the perfect dish for cold day.
Look at that succulent piece of meat. Other ingredients in this dish include bean curd sticks, shiitake mushrooms, leeks and lots of ginger. More on following page. Click here to continue reading