Ben and I revisited Kowloon Bay BBQ House in Richmond for lunch after returning from a quick trip to downtown Vancouver.
This time we tried the noodle dishes serves in the restaurant. Ben had the Spicy Chili Pork Intestine noodle. It has generous amount of ingredients. I think the marinated egg is extra charged.
I had the Guilin Noodle which came as a dry mix noodle. The sauce was mild. Mine has some roasted pork and marinated meat slices, pig ears, etc. I like the peanut which gives some crunchy texture. I also enjoy the pickled green chili which adds some saltiness to it.
My noodle came with a bowl of broth on the side. The server told me that I can make it into a noodle soup by adding the broth into the my bowl.
The thick vermicelli noddle was smooth and slippery. It’s a bit of challenge to eat with chopsticks.
There are also chili oil condiment on the table if you like to add spiciness to your noodles.
Our meal came CAD20. This is a cash only place.
My family went to the Pacific Plaza Foodcourt for lunch on a Saturday afternoon.
Ben and I decided to share something from Chef Cong Cong which serves cuisine from Northern China.
We had the Tofu with Pork Innards Noodle Soup, price at CAD9.50. It has lung, intestines and tripe. I only ate the tofu and leave the rest for Ben to enjoy. He loves the gamey taste of the innards.
I also ordered a deep fried dough which was displayed on the counter with some Chinese donuts. The deep fried dough was quite oily when I used my fingers to tear it into smaller pieces for dunking into the broth. It has similar flavour like the savoury pancake from Double Double Restaurant. This is CAD2. This stall only accepts cash.
Wishing all chowtimes readers good health and good fortune in the year of dog.
Dog is a symbol of loyalty. A great thank you for all loyal chowtimes readers for your continuous support all these years.
Ben, Suanne, Arkensen and Nanzaro
Ben had to pick up his notebook from the downtown Microsoft office, so I tag along.
After picking up his notebook, we walked a bit but it was not a pleasant walk as it was raining. We decided to grab a bite as it’s at the peak of lunch hour. We went to the food court on the second level of H-Mart on Robson St.
A sidewalk sign near the entrance of H-Mart enticed us to eat here. The sign was about a Japanese Curry House by the name Zac.Zac.
Ben ordered the Deluxe Curry to share with me. From the first look, there was a lot of curry sauce. But, the sauce was just enough as there were a lot of rice underneath. The deep fried pork chop, prawn and potato patty were nicely done as they were not oily but crispy on the outside. Continue reading
Baghdad Cafe is Nanzaro’s favourite place to eat during his school days. He can easily hop on the skytrain to downtown before his class.
This time he ordered the Shawafel platter for $10.50.
He had chicken shawarma which has a crisp from the shaving from the outer layer and some moist chicken from the inside shaving.
He really like the falafel which is super crispy on the outside.
He also likes the tabbouleh, garlic sauce and hummus on the side.
Credit card is accepted here.
The dessert for the Thai theme kitchen at the South Arm Community Kitchen is a coconut milk based Creme Caramel.
This Thai Creme Caramel uses maple syrup as the caramel.
- 1 cup coconut milk
- 2 eggs
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla or 1/4 teaspoon pandan essence
- 1/4 cup maple syrup
- 1 pinch of salt
- 1 teaspoon coconut oil (or other healthy oil)
Source: South Arm Community Kitchen
The main dish for the Thai theme kitchen made in the Richmond Community Kitchen is Shrimp in Yellow Curry.
You can use chicken for this recipe but make sure the chicken is properly cooked.
We served the shrimp in yellow curry with white basmati rice. You can check on how to cook the basmati rice here. The cooking time may be less white basmati rice than the brown basmati rice.
- 2 tablespoons peanut or vegetable oil
- 1 cup minced onion
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 red pepper, cut into strips
- 1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
- 1 tablespoon curry powder, or to taste
- 1 cup fresh or canned coconut milk
- 1 1/2 to 2 pounds medium-to-large shrimp, peeled (we used frozen cooked shrimp that has been defrosted and pad dry)
- salt and freshly ground black pepper to taste
- 2 tablespoons nam pla (fish sauce), or to taste
- 1/4 cup chopped cilantro or mint leave
- 1/4 cup unsalted peanut
Source: this recipe is adapted from New York times cooking
Minoo selected a Thai theme for this community kitchen. Thai cuisine is aromatic and with a spicy edge.
The first recipe is a Vegan Thai Soup. This is a very easy recipe, get all the vegetables and liquid into a pot and bring to a boil. Then add the tofu and the rest of the of the seasonings.
You can keep this soup in the fridge for up to 5 days in a sealed container or you can freeze it.
- 1/2 julienned red onion
- 1/2 julienned red bell pepper
- 5 mushrooms, sliced
- 5 cloves of garlic, finely minced
- 1/2-inch piece of ginger root, peeled and finely chopped
- 1/2 Thai chili or any other chili, finely chopped
- 2 cups vegetable broth or water (we used chicken broth)
- 1 14-ounce can coconut milk (400ml)
- 1 tablespoon coconut, cane or brown sugar
- 10 oz firm tofu, cubed (275g)
- 1 tablespoon tamari or soy sauce
- juice of half a lime
- a handful of fresh cilantro, chopped
Source: this recipe is adapted from New York times cooking
Ben and I went to Burnaby for lunch on a Sunday. There are 3 new Japanese ramen restaurants on the stretch of strip mall across Metrotown.
We went to one of them which is Tokyo Tonkotsu Ramen as the decor was quite impressive from the outside.
The entrance was decorated with a big gong.
I like the Chinese characters “La Mien” and the bowl of ramen logo made with pennies. I just wonder how can we get hold of pennies now when they are not in circulation anymore.
Ben ordered the Miso Ramen at $12.50. It was ok but nothing too extraordinary. Continue reading
When we go out as a family of four to Szechuan Delicous, we usually order the Combo for four. However, this time, there were only three of us, so we went for the a la carte.
We had the Slice Lamb with Green Onion for $13.95. I prefer this over the Cumin Lamb which has green sweet peppers.
We ordered the favorite vegetable of Arkensen which is Green Bean in Szechuan Sauce.
Ben ordered the Chicken with Hot Sauce (also known as Saliva Chicken). The serving looked big for an appetizer as it came in a big bowl.
Well, as we got the the bottom layer, it was lined with bean sprout. Nevertheless, the sauce was great with steamed rice.
Szechuan Delicious accepts cash only. We had some leftover to bring home. We just cant eat that much anymore.