Chinese Almond Cookies Recipe

Happy Chinese New Year eve to all Chinese readers.

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Michelle shared a Chinese Almond Cookies recipe in the South Arm Women Community Kitchen for a little Chinese New Year spirit.

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This Chinese Almond Cookie is light and is certainly great with tea or coffee.

Ingredients

  • 1 1/3 cups almond flour, lightly packed
  • 1 cup unsalted butter, chilled and cut into cubes
  • pinch of kosher salt
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 3/4 cups flour
  • 1 cup + 2 tablespoons sugar
  • 1/2 teaspoon baking soda
  • thinly sliced almonds

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Source: from Simplyrecipes.com

Yield 5 dozen

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Orange Olive Oil Loaf

With Chinese New Year in the corner, Michelle shared with us why tangerines and oranges are one of the auspicious symbols of Chinese New Year.

From: http://traditions.cultural-china.com/en/214T11982T14619.html

Tangerines in Chinese sounds similar to the word “luck” and orange sounds like the Chinese word for “wealth”. Through the play of words, the Chinese is associating the gift of orange and tangerine as having an abundance of happiness and prosperity.

The bright orange colour of the fruits also symbolizes “gold”, hence it has an auspicious meaning to bring in good luck and wealth.

This is a very important factor for the Chinese New Year celebration.

Hence, you will find tangerines and oranges, being displayed in houses, offices and shops as they believe it will usher in good fortune for the occupants.

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Michelle served the Orange Olive Oil Cake with a Honey-Orange Compote; recipe adapted from Smitten Kitchen.com.

Ingredients

  • 3 oranges (blood  orange preferred)
  • 1 cup sugar
  • 1/2 cup buttermilk or yogurt
  • 3 large eggs
  • 2/3 cup olive oil
  • 1 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

whipping cream or Greek yogurt (optional)

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Source: this recipe is adapted from Simtten Kitchen

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Pepper Garlic Vegetable Tofu Stirfry

One of the participant of the South Arm Women Community Kitchen asked for stir fry recipes as her stir fry usually comes out bland.

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So, Michelle shared the above Pepper Garlic Vegetable Tofu Stir fry in this session.

Michele shared the following article from EatingWell.com:

You can get what your body needs just by eating a colourful variety of fruits and vegetables. Nature has found a clever way to highlight the nutrients in foods. Different nutrients actually impart different colours to the foods they’re in.

For instance,

  • the anthocyanins that turn blueberries blue can also keep your mind sharp.
  • the lycopene that turns watermelon and tomatoes red may also help protect against prostate and breast cancers.
  • the beta carotene that makes carrots and sweet potatoes orange can help keep your bones strong, your eyes healthy and boost your immune system.

While fresh fruits and vegetables are great in season, frozen ones are convenient to keep on hand and just as nutritious.

Ingredients

This is her general formula of stir fry:

Protein + Onion + Green Vegetable + colourful vegetable + homemade sauce + some crunchy topping

  • Protein: pressed tofu, chicken or beef
  • Onion: yellow, white or green onion (both green and white parts)
  • Substantial green vegetable: broccoli, bok choy or gai lan
  • Colourful vegetable: bell peppers, carrots, celery, mushrooms, frozen peas or edammame
  • Crunchy topping: cashews, almonds, sesame seed

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Ingredients for the Pepper Garlic Stirfry Sauce

  • 1/4 cup soy sauce
  • 3/4 cup water
  • 2 tablespoons minced garlic
  • 2 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon fresh ground pepper or more to taste
  • Optional: 1 teaspoon fresh minced ginger

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This recipe is easily adapted to the vegetables and protein you have on hand. It is a great way to use up the leftover vegetables in the fridge at the end of the week.

The stir fry can be served with steamed rice or noodles. This recipe yields about 4 to 6 cups of stir fry vegetables.

Source: South Arm Women Community Kitchen

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Happy Man Restaurant on Victoria Dr, Vancouver

Ben wanted to get a jacket from Taiga. We went for lunch first before going to Taiga.

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We stopped along Victoria Drive to look for a restaurant and we settled with Happy Man Restaurant.

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Happy Man Restaurant, like many Chinese restaurant has a whiteboard with daily specials. There are also colour photos of some of their menu items pasted on the walls.

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We went for their Combo for 2 which comes with free soup and rice for $24.95. The daily soup was pork bone with carrots and lotus root.

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Neptune Seafood Restaurant on No. 3 Road, Richmond

Once again, Ben is craving for dim sum. We went to Neptune Seafood Restaurant on a Sunday afternoon on prompto.  That is not a good idea and the restaurant was packed. We had to wait for 30 minutes for our table. As we waited, we noticed that most of the customers coming in had reservation.

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This time, I ordered “Iron Goddess” tea. I’m impressed that the cover of the tea pot is actually printed with the tea name. Most dim sum restaurants will have a slip of paper placed on top of the tea pot to indicate the tea name.

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You can click on the menu to have a larger view. Prices are on the higher end.

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First course is Pork Kidney/Liver Congee. Single serving is $6.98. The congee is slightly on the watery side. Luckily we only ordered the single serving as the boys did not touch it.

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BBQ Pork Buns is $4.68. It was served piping hot, so be careful when biting into it. Continue reading

Hollywood Steak House on Leslie Road, Richmond

Ben picked Hollywood Steak House for lunch on a Saturday. It’s been a long time since he ate here.

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The restaurant is decorated with some black and white Hollywood scenes, even the ceiling.

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We like their menu with colourful photots. You can click on the menu to have a larger view.

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Ben ordered a Tom Yum Seafood Rice Noodle Soup for $8.95. It was surprisingly flavourful with various seafood. Continue reading

Kung Fu Noodle on Alexandra Road, Richmond

Marian and I intended to buy Lorna lunch at a new noodle restaurant in Alexandra Road to celebrate her birthday.

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King Fu Noodle is located next to Cattle Cafe which we just blogged not long ago.

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We were the first customers there at 11:00AM on a week day. The seating is not cramp.

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Their menu is complete with photos.

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Marian was in-charged of ordering as she had dined here before. The above was Red-Cooked Chicken in the appetizer section. It was served cold and had five spice flavour. This is $4.99.

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The second appetizer we ordered was Shredded Potato with Chili for $3.59. It was not very spicy but had a vinegarish taste and a crunchy texture. Continue reading

Girls Night Out at Nuba on W. Hasting St., Vancouver

Angie of Seasaltwithfood.com, Polly, Whitney and I met up again in downtown Vancouver for dinner.

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Whitney who works in Gastown, shortlisted a few places for us to pick for the meet up and the winner is Nuba. We were there at 5PM and Nuba is still not busy yet. I think Whitney told us that Nuba only takes reservation after 5:45PM, so we just walk in at 5PM.

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We decided to order from the sharing menu, one order of Le Feast (for 2) and one order of Le Grand Feast (for 2).  LeFeast is a vegetarian option while Le Grand Feast has meat.

We got 2 servings of the above which include hummus, taboulleh, baba ghanooj and pickled cabbage.

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The above was served with pita bread.

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Angie had wine while Polly had ginger beer. Whitney and I preferred just water.

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The above is the main platter for Le Feast. It includes (starting from the salad clock wise) fattoush salad, macedonian feta, olives, mujadara (a Lebanese lentil dish), a vegan stew, crispy cauliflower and falafel. Continue reading

Oatmeal Brown Sugar Baked Apples

The South Arm Women Community Kitchen made Oatmeal Brown Sugar Baked Apples for dessert.

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This Oatmeal Brown Sugar Baked Apple is great for dessert, breakfast or brunch. The recipe can be easily multiplied for larger crowds.

Ingredients

  • 4 apples, like Janagold, Fuji, or Honeycrisp
  • 1/4 cup brown sugar (light or dark)
  • 1/4 cup old-fashioned rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch of cloves
  • 1 tablespoon butter, divided in four
  • 1 cup hot water

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Source: thekitchen.com

Serves 4

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