Simply Vegetarian in Richmond

Update 07-Dec-2010: This restaurant is closed. Must have been closed for a while already.

We bumped into Steven a couple of months ago in Chapters. Steven used to work with Ben. To our surprise, Steven knows about chowtimes and being a vegetarian, he invited us to try out vegetarian food. We had never visited a vegetarian restaurant before and quickly accepted his invite.

Steven brought us to a restaurant called Simply Vegetarian on Akroyd in Richmond.

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With Steven’s recommendation, Ben ordered a combo meal for $6.95. The combo meal comes with a miso soup.

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Ben ordered this 3 cups of Treasure which is veggie meat made from soy bean starch cooked in ginger, basil, peanut and satay sauce. We were surprised by the taste of the dish which is pretty good.

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Alleluia Cafe in Richmond

We dined out at Alleluia Cafe in Richmond a few weeks ago. This was from a recommendation from Polly who told us how they enjoyed discounts at the cafe because the owner of this place worships in the same church. We did not know where it was until Ben came across the small-ish sign along Westminster Hwy (northside between No 3 Rd and Buswell St).

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Alleluia Cafe is a another HongKong style cafe which we have recently loved to dine in. The cafe was very busy and we had to wait for 10 minutes before we got a table. Unlike a the other HK-style cafes, the decor in this place is much more contemporary and nicer.

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Green Curry Lamb

Tanni is a another talented cook of the South Arm Community Kitchen. This week, she prepared a set menu (printed out nicely and put on display) for the cooking class. Her initial plan is to make a salad and garlic toast as the appetizers, Green Curry Lamb as the main entree and finally a sweet rice soup/congee as dessert. But unfortunately, with the boiling water advisory still on, she decided to drop off the salad as a safety precaution.

I’ll start off with the main entree. Green Curry Lamb. It was a great dish to be served with steam rice. The Green Curry Lamb is loaded with rich flavour from lemon grass, coconut milk and palm sugar.

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Ingredients

  • 2 lbs lamb shoulder, chopped into bite size
  • 2 pcs garlic, minced
  • 2 onions, sliced
  • 2 tablespoons green curry paste (add more if you like it spicy)
  • 3 tablespoons fish sauce
  • 1 lbs potatoes, peeled and cut into bite size
  • 2 shallots, sliced
  • 2 sticks of lemon grass, cut into 1 inch pieces
  • 3 tablespoons palm sugar
  • 1 can (400g) coconut milk

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Lemon Chicken

It’s Florence turn to share with us in the Gilmore Park Church community kitchen. She made Lemon Chicken, chicken corn egg soup and stir fried some sweet peppers. The dishes go well with steam rice.

Florence told us that this is the first time she’s making the Lemon Chicken. Nevertheless, the Lemon Chicken turned out great.

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The Lemon Chicken dish is colourful and appetizing.

Ingredients

  • 4 whole chicken breasts, cut into 2″ pieces and pounded lightly.
  • 1/2 cup corn flour
  • 3 tablespoons water
  • 4 egg yolks
  • salt and pepper to taste
  • 6 spring onions
  • oil for deep frying

Lemon sauce

  • 1/2 cup freshly squeezed lemon juice
  • 1 3/4 cups chicken stock (or 2 chicken stock cubes dissolve in 1 3/4 cups water)
  • 2 tablespoons corn flour
  • 2 tablespoons honey
  • 2 1/2 tablespoons brown sugar
  • 1 teaspoon grated ginger

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Il pappagallo Caffe – Home of Ultimate Cheesecake

With the recommendation from Stephanie, Polly and I went to Il Pappagllo Caffe at Hastings St and Sperling for our third cake meet. It was quite a long drive from Richmond.

Pappagallo Caffe is a small, cozy caffe with lots of retro posters decorating its walls. The caffe has a good flow of customers.

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There are a few cheesecakes to choose from; blueberry, strawberry, caramel, turtles, tiramisu, etc.

Polly went for the turtles cheesecake. It was topped with chocolate, caramel and nuts. It is a very rich tasting cheesecake. The crust is quite thick and crumbly though.

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Celery Chicken Fingers

The other chicken dish which Angela made was Celery Chicken Fingers. The crispy fried chicken fingers are served with a sweet dipping sauce.

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The chicken fingers were made from thinly butterflied chicken breast (which has been seasoned with salt and peppers) wrapping around a celery stick and fastened by tooth picks. The chicken fingers are floured, dipped in egg wash and then rolled in breadcrumbs.

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Suey Choy (Napa Cabbage) Pork Dumpling

Betty made Suey Choy Pork Dumpling in the Caring Place Community Kitchen a couple weeks ago.

This is the pan fried version which I find is more tasty than the boiled version. The boiled version is best served in hot broth to keep it warm. You can check out the technique of making the boiled version at this link.

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Ingredients

  • 1 package of fresh dumpling skin (about 50 pieces)
  • 1 lb lean ground pork
  • 1 1 small suey choy (napa cabbage), finely chopped
  • 3 green onions, finely chopped
  • 1 tablespoon of minced ginger
  • 2 tablespoons dark soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon white pepper
  • 1 teaspoon salt

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