All Entries Tagged With: "Dessert"
Orange Poached Pears
For dessert, Minoo prepared Orange Poached Pears. This dessert is best served chilled. You may served the Orange Poached Pears with some vanilla ice-cream, leave out the syrups. The pears can be cut into smaller pieces and serve with your favourite yogurt along with some granolas for breakfast.
This Orange Poached Pears recipe serves 6.
Ingredients
- 2 cups orange juice
- 2 cups water
- 1/2 cup granulated sugar
- zest of 1 orange, cut in strips
- 3 whole cloves
- 1 cinnamon stick
- 6 ripe but firm pears, peeled, cored, and quartered lengthwise
Excellent Tofu and Snacks on Hazelbridge Way and Browngate, Richmond
On the way home after tasting “Mao Ze Dong’s Most Favoured Dish“, I suggested to Suanne that we go get some sweet dessert.
I actually am not that crazy over dessert but I know Suanne will definitely say yes.
We had always wanted to try the Tofu Pudding from Excellent Tofu and Snack. They are located on the strip mall by Hazelbridge and Browngate. It is just a couple of doors away from Lido.
Service was terrible here. The lady manning the long low counter sure looked grumpy and has a face as long as my arms. No smiles but that’s OK with us. She was kind of not too pleased when we try to asked questions about her menu.
And then she sweetened up when she noticed that we pull out a camera and notebook. She was MUCH more sweeter to us after that and her tone changed. LOL!
Excellent Tofu is basically a soy pudding place. Their menu is simple. It is either soy pudding with toppings or flavoured ones. They have some tofu based snacks too.
I ordered the one with black glutinous rice. I had an option for either More on following page. Click here to continue reading
Five Minute Chocolate Cake in a Mug
I just received this recipe from my friend, Jean. It has a very captivating title which is “The Most Dangerous Cake Recipe in the World”. I thought of sharing this with chowtimes readers.
This looks like any ordinary chocolate cake but it is made in the microwave oven in 5 minutes. What makes it so dangerous is that you can have this indulgences whenever you have a crave and it can be prepared so easily and so quickly.
Ingredients
- 4 tablespoons sugar
- 2 tablespoons cocoa
- 4 tablespoons flour (Nanzaro preferred 3 tablespoons of flour for a more denser texture like brownies)
- 1 egg
- 3 tablespoons milk
- 3 tablespoons oil
- 3 tablespoons chocolate chips (optional)
- a small splash of vanilla extract
- 1 large coffee mug
100% Healthy Dessert on Westminster Highway, Richmond
It was the night of the Chowtimes Readers Dinner at the Afghan Horsemen when we went to this little dessert joint in Richmond. There was too much meat for us. I can’t explain it, the meal felt lop-sided.
We had walked past 100% Healthy Dessert countless times before. As much as we had always wanted to try it, we did not because they open in the evenings (4PM to 1AM).
Surprisingly, it was quite busy that night. I was expecting this place crawling with youngsters but do see quite a few older customers here. That made us feel not too old,
There is nary a decoration in the place. Quite spartan I would say.
Menu-side, there were lots of variety to choose from. The menu is generally divided into hot and cold dessert sections.
We thought that the Mixed Fruit with Stir COLD Noodle sound interesting. So, we ordered that. It was colorful to say the least. At first, I thought that the noodles are rice noodles served with mango sauce but … More on following page. Click here to continue reading
Yummy Malaysian Delights in the Richmond Public Market
It had been ages since we stepped into the Richmond Public Market. We were shopping for groceries around that area and decided to go to the Richmond Public Market to get some desserts — ice plate specifically. Something tells me that we could get it there.
The Richmond Public Market was a great idea which I felt went wrong. Unlike the many public markets around Metro Vancouver, the Richmond Public Market seems to be suffering from some bad choices of tenants. About the only thing that will draw us here is the food court.
The design of the Richmond Public Market is good. It is brightly lit with a sky roof and the layout is practical. However, they seems to allow all kinds of businesses here without much regard on how they fit in to the overall image. For instance, I felt it strange to see a lot which sells mattresses and beds next to the butcher stall.
I am just not proud of my city’s public market really.
What is interesting at the Richmond Public Market is the food court. It is like a collection of Asian hole-in-the-walls. Obviously this is MSG-city but the food here is cheap and in many instances really authentic. There are a few stalls which specializes on little known regional Chinese cuisine.
There is a stall just right at the entrance to the car park. For some reason, this strategic spot had always been a Malaysian stall. This place must have changed hands at least once in the past 10 years. I am not surprised if it had changed owners several times already.
In this stall now is the Yummy Malaysian Delights. They had on their menu a lot of Malaysian delights but we were only looking for this …
In Malaysia, this is called the ABC. ABC is short for Air Batu Kacang, literally translated as Red Beans in Ice. It is also known as Ais Kacang. This is an excellent choice of dessert for summer.
Frappe Bliss in Aberdeen Center (And What Happened To Chowtimes)
We might as well just post about Frappe Bliss since it was while we were in the Aberdeen Center we first learned that chowtimes.com had been suspended.
Food courts in shopping malls all around Metro Vancouver is so boring. They all look alike with the same stalls selling the same stuff. I find that all food courts are dominated by the same group of restaurants.
I find Aberdeen’s food court is different and a class above all other food courts around. The layout is very pleasing and they have lots of tables. It is bright and for an Asian food court, it is clean and well maintained. The best thing about this place is the selection of food and it is well represented by some of the bigger names in Asian restaurants like Jang Mo Jib and Cafe D’lite just to name a couple.
Having gone through the long cold winter, do you find that it’s kind of overly warm and hot this spring? We do. We wanted to just get out of the house and go out and look for a nice icy cold drink to cool down. Usually we’ll just go to Timmy Ho’s for an Iced Cap but it is just too heavy for us.
The ideal would be an “ice plate” like the ones we had in Well Tea. We thought the best place to look for one is in Aberdeen since we also wanted to go grab some small plates and place mats from Daiso. The closest we got to an Ice Plate was Frappe Bliss.
You have a choice … make your own ($2.36 Frappe with 71 cents per topping) or get one of their nine concoctions. We had the one called the Peanuts Iceberg which is $3.80.
Was it good? It was awful … pretty tasteless. It was also very light — I say it was very airy and had hardly anything in it. I find it intriging how they managed to make it so fine and that it did not melt much at all despite that. Yucks.
Aberdeen’s Food Court has Wifi. I must add that it was painfully slow. It actually felt like those days when we had the 9600 baud rate modems! We got connected and found chowtimes.com suspended.
If you want to read more about our saga … click below:
Onde-Onde
I shared a dessert called Onde-Onde in the Gilmore Park Community Kitchen. We had a sweet treat day as we have two desserts on the same day. Onde-Onde is a popular street food in South East Asia.
Onde-Onde is very similar to the various Chinese Tang Yuan like Glutinous Rice Ball with Sesame Peanuts Filings, Hong Kong style Tang Yuan and Taiwanese Tang Yuan. The only difference is those Tang Yuan are served in a sweet syrupy soup while Onde-Onde is served dry with shredded coconut coating. It is more like a finger food.
This Onde-Onde recipe is flavoured with pandan leaves. Pandan leaves (also known as screwpine leaves) are used commonly in the South East Asia in making desserts. You can find pandan leaves in the frozen section of some Filipino groceries stores here and even fresh ones from Vancouver Chinatown.
Pandan leaf is used to impart it’s fragrance into the dessert. It is normally discarded after the dish is made like this Sweet Potato Soup. Pandan leaves are also used as a natural green food coloring.
Ingredients
- 10 pandan leaves
- 5 tablespoons water
- few drops of green coloring (optional)
- 400g glutinous rice flour
- 2 tablespoons tapioca flour
- 1/4 teaspoon salt
- 1 cup of water (more if needed)
Filling:
- 100g gula melaka (plam sugar)
Coating:
- 150g grated coconut
- 1/4 teaspoon salt
