Gee! Taste Good in Pacific Plaza Foodcourt, Richmond

I went to the Pacific Plaza food court with a friend for lunch.

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I was craving for some ‘kueh’ (Malay dessert) and Gee! Taste Good is just the place for it.

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The layer cake (kueh lapis) is $1 per piece. I know how tedious the recipe is and it’s not feasible for me to make a whole tray as the rest of my family does not like dessert that much. So, $1 per piece is just right for me.

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I also bought another piece of kueh which is cassava cake topped with coconut, also $1 per piece. The cassava layer is not as fibrous as I have in mind. I think it is made with cassava flour and not with grated cassava. Anyhow, the kueh is good, not too sweet and with a slight chewiness and a hint of saltiness. Continue reading

Magic 5 Snack Bites

The South Arm Multicultural Community Kitchen made a no-bake snack which will satisfy your sweet craving without guilt.

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This Magic 5 Snack Bites are made from wholesome ingredients like almond, dates, cocoa powder and shredded coconut.

Ingredients

  • 1 cup raw organic almonds
  • 1 cup fresh dates (about 8 dates), pitted
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons unsweetened shredded coconut
  • dash of sea salt

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This recipe is by Andrea Hood.

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Banana Peanut Butter Double Dipped French Toast from IHOP

TV commercials do influence us. I was captivated by IHOP’s commercial on their new Banana Peanut Butter Double Dipped French Toast and Ben decided to bring me to IHOP on a Saturday morning back in March.

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Apparently, the Banana Peanut Butter Double Dipped French Toast is on a separate menu. The server only brought us the menu when I asked for it.  I thought it’s an item by itself but it actually come in a meal combo.

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So, Ben picked the above combo for me as he promised to help me with it. He asked for sunny side up which is his favourite way of eating eggs.

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The Banana Peanut Butter Double Dipped French Toast was not as moist as I expected it to be. I did not have it with syrup as there is more than enough calories in it by itself. The cereal and chocolate chips added crunchiness to it. Continue reading

Richmond Sushi in Union Square, Richmond

This was a birthday lunch for the birthday boy in March.

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Initially, he wanted AYCE from Ninkazu but we could not find a parking spot. So, we went with our plan B, Richmond Sushi. When I looked back at the archive of chowtimes.com, Richmond Sushi was one of the very early post. We have not come back as a family but Nanzaro had revisited it several times.

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Some cute Japanese items at the display shelf at the entrance.

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We can see the chefs working on our way to our tables.

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Miso soup and edamame to start off our meal.

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Various sushi.

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I’m most surprised by the size of the grilled salmon head. They are humongous. I will certainly order this again the next time I’m here. Continue reading

Hanppy Tofu Pot House in Union Square, Richmond

Ben and I went to the Union Square for lunch. After exploring the area for a bit, we settled with Hanppy Tofu Pot House. Hot pot sounds good on a cold and rainy day.

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Hanppy Tofu Hot Pot House serves Korean and Asian cuisine.

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The high and brightly coloured ceiling looks inviting.

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Ben ordered an appetizer of marinated pork ears. It’s all about the crunchy texture.

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We had the Hancuan Blazing Pot. It was more spicy than we expected. There were quite a bit of bean thread noodle in it. It came with beef slices, beef tripe, fish balls, squid, bean curd sticks and cabbages. It also came with a bowl of steam rice. Continue reading

Cranberry Rum Cake

Agnes demonstrated a second cake recipe after the snack break.

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The second cake is a Cranberry Rum Cake.

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The Cranberry Rum Cake was also light and fluffy and the rum flavour was quite pronounced.

Ingredients

  • 140 grams rum soaked cranberry
  • — > make this by blanching 120 gram dried cranberries in boiling water and drain
  • — > soak the blanched cranberries in 120ml rum overnight
  • — > measure 140g out of the rum soaked cranberries
  • 4 egg yolks
  • 50 grams granulated sugar
  • 50 ml vegetable oil
  • 85 ml warm milk
  • 40 ml honey
  • 85 grams cake flour (or 68 grams all-purpose flour + 17 grams cornstarch)
  • 2 teaspoons baking powder
  • 5 egg whites
  • 50 grams granulated sugar
  • 1/2 teaspoon lemon juice (we omitted this)
  • powder sugar for dusting

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Agnes prepared the rum soaked cranberries ahead of time as it requires to be soaked overnight.

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Chia Seed Goji Berry Osmanthus Jello

Agnes also prepared a jello for us to snack on while waiting for the Sesame Chiffon Cake to bake in the oven.

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Ingredients

  • 3 grams chia seeds
  • 300ml water
  • 10 grams Osmanthus syrup
  • 10 grams jello powder
  • 6 grams Goji berries
  • 50 grams rock sugar

Instructions

  1. Soak chia seeds and Goji berries separately for 30 minutes.
  2. Combine water, Osmanthus syrup, jello powder and rock sugar in a sauce pan and cook on low until sugar melted.
  3. Add chia seeds and Goji berries and pour into a container and refrigerate for 2 hours.

Sesame Chiffon Cake

The praise dance group from RCEFC had a cake demo session during the spring break.

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Agnes is kindly enough to open her house for the cake demo. She brought the above Sesame Chiffon Cake to one of the praise dance for sharing for the after dance snack break. It was a great hit and everyone was asking her how to make it. So, she decided to do a demo during the spring break.

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The Sesame Chiffon Cake was light and fluffy and the sesame flavour came through.

Ingredients

Egg White

  • 6 egg whites
  • 60 grams granulated sugar
  • 1 teaspoon cream of tartar

Egg Yolk

  • 5 egg yolks
  • 30 grams granulated sugar
  • 64 grams all purpose flour + 16 grams cornstarch or 80 grams cake flour
  • a pinch of salt
  • 1 teaspoon baking powder
  • 25 grams ground black sesame
  • 50 grams vegetable oil
  • 80 ml milk

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Source: this recipe is adapted from http://www.christinesrecipes.com

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Fried Nian Gao

Nian Gao is a Chinese New Year food which symbolizes growth.

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I had some leftover nian gao which had harden. So, I fried it up for snack.

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I fried the nian gao with some yam (sweet potato) for added texture.

Ingredients

  • 1 nian gao (about 400g) cut into slices
  • 2 eggs beaten
  • 5 tablespoons all purpose flour
  • 1/2 tablespoon cornstarch
  • 1 tablespoon cold water
  • pinch of salt
  • oil for frying
  • optional sweet potato or yam or taro slices which had been steamed

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Spinach Arugula Salad

The South Arm Multicultural Community Kitchen serves the Chicken Marsala Fettuccine with a simple salad.

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The arugula adds a peppery flavour to the salad.

Ingredients

  • 1 pound fresh Spinach plus Arugula
  • 1/3 cup sunflower seeds
  • 1 can Mandarin oranges, drained
  • 1/4 red onion, minced

Dressing

  • 1/4 cup cider vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons water
  • 1 tablespoon sugar
  • 1/4 teaspoon Worcestershire sauce
  • 1 garlic clove, minced

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Minoo also shared a general make your own salad dressing recipes as below.

Salad dressing recipe

Source: South Arm Community Kitchen

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