Upon return to Bridgeport, we went to the Richmond Night Market near the River Rock Casino.
The theme for this year is prehistoric park.
The line into the market was very long. So, we bought the zoom pass which is slightly cheaper per entry and the most important factor is we can skip the line. Beware that it’s cash only in the night market.
Since we just had dinner, we only got a snack to try. Nanzaro wanted to had some fries.
He picked the Pho Fries, which is topped with a savory sauce, minced pork, sriracha, beansprout, cilantro and red onion. This is $7.50. Continue reading
Lorna and I picked up a pretzel from Mr. Pretzels for snack while we were in Richmond Center.
My family used to get this type of soft pretzel from Metrotown a long time ago.
The pretzels are made at the spot.
We had the Parmesan pretzel which is in the savoury list of pretzel. It was quite messy eating the pretzel as the toppings kept falling off but it was good.
Ben, Nanzaro and I went out for dinner on a Saturday evening. Ben wanted to walk across the Oak St. Bridge to have a view of the river. So, we parked on the side road near Costco and walked to G8 Taiwan Kitchen across the bridge.
We were there just shortly before 5:30PM and the restaurant was not open for dinner yet. We waited for about 10 minutes before it opened for dinner. The restaurant has a short break after lunch hour.
We ordered the pop corn chicken for our appetizer. They were crispy on the outside and quite moist inside.
Ben and I shared a large Tendon Beef Noodle. Continue reading
After lunch at Kung Fu Noodle, Arkensen wanted to get a bubble tea from the Parker Place Foodcourt.
He went to the stall called Break because the menu is most readable.
He had a Coffee Milk Tea at $3.75 and an addition of tapioca for an extra 50cents.
Break offers a loyalty stamp card where your 10th purchase will be free.
You can click on the menu to have a larger view.
Break accepts cash only.
Kung Fu Noodle had moved from Venezia Place to Parker Place.
Kung Fu Noodle occupies the previous location of Ningbo Seafood Restaurant.
The decor were mostly from the previous restaurant.
I like the replica art piece of the Ching Ming Festival.
Ben and I shared two bowls of noodle. The first one was the Kungfu Noodle Special with lamb. The broth had a strong lamb flavour which we liked. Continue reading
Ben and I went out on a Friday evening for dinner since our boys were not at home.
We went to Home Deli Noodle on No. 3 Road, across the Real Canadian Superstore in Richmond.
The menu generally of northern Chinese food like dumplings, Mala Xiang Guo, noodles and appetizers. That’s why you see a bottle of Chinkiang vinegar on the table.
We ordered a bowl of noodle to share since I was not hungry. The noodle was slightly spicy and quite a big serving.
There were generous amount of beef tribe and tendon. Continue reading
A small group of our Malaysian and Singaporean met up for a picnic at Derby Reach Regional Park in summer.
Ben and I arrived first and we managed to get a table under the shades.
I made “Mui Choy” Braised Pork Belly to go with steamed rice.
For dessert, I made Young Coconut Agar-agar. Continue reading
The dessert which we made at the South Arm Community Kitchen was an Apple Crisp with Walnut.
You can substitute the apple with other fruit like pear, peaches or mixed berries.
- 3/4 cup granulated sugar
- 2 tablespoons all purpose flour
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 6 to 8 cups sliced apple or more
- 1 cups old fashioned rolled oats
- 1/2 cup brown sugar
- 1 cup all purpose flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/4 cup butter or more if needed
- 1 cup walnut, chopped
The main dish for this South Arm Community Kitchen is Italian Spaghetti Sauce with Meatballs.
- 1 pound lean ground beef
- 1 cup fresh bread crumbs
- 2 tablespoons freshly chopped parsley
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 2 cloves garlic, minced
- 1 egg, beaten
- salt and pepper to taste
- 3/4 cup chopped onion
- 5 cloves garlic, minced
- 1/4 cup olive oil
- 2 x 28 ounce cans diced tomatoes
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 bay leaf
- 2 teaspoons chopped basil
- 1/2 teaspoon ground black pepper
- crushed pepper flakes, optional
P/S: the ground beef was missing from the photo as it was in the fridge when I took the photo
The South Arm Community Kitchen made another scrumptious meal for this meet.
We made a Reduced Fat Caesar Salad with homemade croutons.
- 1 hard-boiled egg
- 1/2 cup light mayo
- 1/4 cup water
- 2 tablespoons Parmesan cheese
- 4 tablespoons lemon juice
- 1 tablespoon red wine vinegar or white wine vinegar
- 2 cloves garlic
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- salt and pepper to taste
- 1 large head of Romaine lettuce
- a few slices of toasted bread
Sauce: South Arm Community Kitchen