Ben has not been to Double Double Restaurant as the restaurant is always busy. We were out on a weekend for early lunch and he decided to give it a try. We only waited a few minutes for a table.
Chinese Donut is a must try here. They are freshly deep fried with all the crunchy goodness.
The above is listed as Sweet Donut/Pancake on the menu if I remember correctly. I only find this type of savoury pancake (“Hum Jim Baeng” in Cantonese) in this restaurant.
The fillings is made with fermented bean curd, a unique flavour. Continue reading
On the last Saturday of March, Ben wanted to have ramen for lunch. We went to Parker Place as we remembered there is a ramen restaurant that we have not try before. It was at the location where Ajisen Ramen used to be and this location had changed hand several times.
When we arrived, we were surprised to see that it’s a new Hong Kong style restaurant now, KD Restaurant.
There are a lot of flowers gifts inside and outside the restaurant. We also found that some of the servers look very familiar.
Arkensen ordered his favourite HongKong style noodle, i.e. Satay Beef with instant noodles. This came with bok choy, better than other restaurants which serve sweet peppers in this noodle which Arkensen does not like.
Ben ordered the Minced Pork with Salted Fish Clay Pot Rice. It is meant to be a single serving but this is enough for two small eaters. Continue reading
The last item we made in the South Arm Women Community Kitchen is a cookie bar.
These Oatmeal Chocolate Chip Cookie Bars are good for breakfast or snack on the go.
- 1 cup unsalted butter at room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 cups brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups quick oats or rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 to 1 1/2 cups chocolate chips
Michelle shared a protein rich dessert in line with the incorporation of protein in the diet theme in the South Arm Women Community Kitchen.
Greek yogurt has higher protein content than regular yogurt. We used frozen blueberries in this recipe as fresh berries are not in season yet.
- 1 pint good quality Greek style yogurt (we used a mixture of plain and honey flavoured Greek yogurt)
- 4 to 5 pieces crystallized ginger, finely minced
- 1/4 to 1/3 cup honey
- zest from 1 orange
- 2 pints blueberries
Source: Rachel Ray
Michelle shared the above conversion tables for our reference as we often encounter recipes in different cooking measures like metric, US or British (Imperial) measures.
The main course for a protein rich meal shared by Michelle at the South Arm Women Community Kitchen was Chicken in a Sack.
This is an easy dish to clean up and you will never over-cooked the chicken breast as the chicken is steamed in the sack.
- 4 boneless, skinless chicken breasts
- salt and pepper
- 12 ounces green beans (a,k.a haricots verts)
- 2 cups cherry tomatoes or grape tomatoes, halved
- 3 tablespoons olive oil
- 3 tablespoons fresh tarragon (we omitted this)
- 3 cloves garlic, thinly sliced
- 3 large shallots, thinly sliced
- white wine (we omitted this)
- 4 tablespoons butter
- 2 tablespoons fresh parsley leaves, chopped
- parchment paper
Source: Rachel Ray
If you like this recipe, click here for similar recipe with fish.
The South Arm Women Community Kitchen resumes after the spring break. For this kitchen, Michelle shared information on incorporating more protein into our diet.
In line with above, Michelle shared a salad with almond and feta cheese which is a good source of protein.
This healthy kale salad is topped with a warm cranberry almond vinaigrette. The sweetness from the honey and shallot balanced well with the sourness of the vinaigrette and cranberry and the saltiness of the feta cheese.
- 3 tablespoons olive oil, divided
- 1 shallot, peeled and thinly sliced
- 3 cloves garlic, coarsely chopped
- 1 cup dried cranberries
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- juice and zest of half a lemon
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 bunch kale, very thinly sliced
- 1/4 cup sliced almond
- 1/4 cup crumbled blue cheese or goat cheese or feta cheese
Nanzaro went to watch a Hockey Game between Vancouver Canucks and Philadelphia Flyers on St. Patrick’s Day. He went to downtown early to have his dinner first before catching the St. Patrick’s Day celebration near the stadium.
He went to Einstein Wrap House for some sharwarma. He loves the grilled meat and the spiciness of the hot chili sauce that comes with it. He ordered the platter version instead of the wrap for a bigger meal.
The platter version comes with pita bread, potato and rice. It also comes with hummus and tahini as toppings.
The meal came to $15 which also include a pop.
Nanzaro picked the right day to go for a game as it was a historic day that Pat Quinn was honoured with a road named after him.
Deer Garden in Continental Centre has moved to Union Square.
Ben and I had an early lunch at this new location since it just opened for the day and there is no wait yet. Deer Garden is usually busy at peak lunch hour.
Awards wining plaques decorated the wall at the entrance of the restaurant.
The restaurant has simple and clean lined decor.
Since I was not hungry, I ordered their Special French Toast with butter and peanut butter to snack on. The Special French Toast is in bite size pieces, unlike most other Hong Kong style restaurants which serve French Toast in whole. This gives it a higher ratio of crispy outside. Continue reading
Lorna invited me to the 9th annual dinner of Friends of Tai Chi in the middle of March. Lorna was a Tai Chi student before.
I knew the master Tai Chi, Annie through the multicultural community kitchen in Gilmore Park Church some time ago. There were several Tai Chi demonstrations prior to the dinner.
The celebration was held at the Continental Seafood Restaurant on Cambie Road. From the conversation, I learned that it’s difficult to book a restaurant for function nowadays. One of the popular restaurant for banquet like Shiang Garden Seafood Restaurant has closed down the lower floor for a hotpot restaurant.
Here are the dishes for the banquet. First up was the appetizer platter which consists of several items like roast chicken, BBQ duck, pork hock slices, another kind of slice meat and jelly fish. The serving here is generous. Continue reading
Emily H organised a lunch with several of the participants of the Multicultural Community Kitchens at the Zen Kitchen in the International Buddhist Temple on Steveston Highway.
The vegetarian restaurant is located at the rear of the temple. Follow the arrow of the sign above which is located in several locations in the temple.
This is where the restaurant is located.
The restaurant has an exquisite Chinese architecture and decoration.
There is a minimum order implemented here. i.e. each patron must order 1 main dish or 3 dim sum items. Main dish is $15 while dim sum is $5 each. There were five of us, so, we ordered 4 main dishes and 3 dim sum items to share.
The above is from the dim sum selection; Vegetable dumplings. The skin of the dumpling was rather thick especially at the pleating.
The above Radish Cake was not bad, which was crispy on the outside and with ample radish. Continue reading