Decadent Brownies

I was working on this Decadent Brownies recipe at the fundraiser session at the South Arm Cooking Club for Seniors.


This recipe surely needs some muscle power as stirring the thick batter was quite tiring. But you will be rewarded with a decadent dessert.


  • 1 1/4 cups unsalted butter
  • 2 1/2 cups granulated sugar
  • 1 1/2 cups best quality cocoa
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 cup flour
  • 1/2 cup chocolate chips

P/S: we substituted 1 cup chopped nuts with 1/2 cup extra chocolate chips due to concern of nut allergies for the fundraiser sale.


Source: South Arm Cooking Club for Seniors

Makes a 9 x 13 pan

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Pumpkin Muffins

Due to short of participants for this fundraiser session at the South Arm Cooking Club for Seniors, I was assigned to do a recipe. I missed to take photos of some of  the recipes.


Anyway, here is the scanned recipe for the Pumpkin Muffins. You can click on the scanned recipe for larger view or printing.


Source: South Arm Cooking Club for Seniors

Yield: 18 muffins

Lemon Blueberry Muffins

These Blueberry Muffins will be sold in the fundraiser in the morning along with coffee for breakfast.


The Blueberry Muffins were moist and bursting with lemony flavour.


  • 1 1/2 cups flour
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup melted butter
  • juice from 2 lemons
  • 1 cup fresh or frozen blueberries (toss with 1 tablespoon flour)
  • grated lemon rind from 2 lemons
  • 4 tablespoons sugar


Source: South Arm Cooking Club for Seniors

Yield: 12 medium-sized muffins

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Un-toppable Black Bean Soup

It’s fundraiser time again for the South Arm Community Center. It’s been a few years that the South Arm Cooking Club for Seniors participated in the fundraiser for the Richmond Food Bank.

Stella, the coordinator reminded all the participants on hygiene and food safety for this session. This is so because the food made in this session will be sold to the public.


It’s not all work without reward. Two of the seniors made the Un-toppable Black Bean Soup for the group while the rest focused on the recipes for the fundraiser.


  • 2 tablespoons vegetable oil
  • 1 1/2 cups chopped onion
  • 2 cups carrots, peeled and sliced
  • 2 teaspoons minced garlic
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon chili powder
  • 2 x 19oz cans black beans, rinsed and drained
  • 5 cups vegetable stock
  • 1 cup low sodium V8 juice, or tomato juice blend
  • salt and pepper to taste
Optional Garnishes:
  • chopped cilantro
  • grated cheese
  • tortilla chips
  • sour cream
  • olives
  • chopped tomatoes


Source: this recipe is adapted from Peas & Thank you

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Kuala Lumpur Day 4: Pan Mee Dinner

Ben’s sister brought us to a Pan Mee restaurant for dinner.


The above dry pan mee is the restaurant’s specialty. Ben and his sister had that.


Not sure what was the above crispy bits, perhaps shallots and garlic. They were great.


Fried anchovies are a must ingredients for pan mee. In fact, the broth is made from simmering anchovies. Continue reading

Kuala Lumpur Day 4: Wonton Noodle Breakfast

After attending to family matters, Ben’s sister brought us out for a late breakfast. Since we had not recovered from food poisoning yet, we had something light.


I had wonton noodle with “jar yoke”. “Jar yoke” was a dish which my grandmother used to make at home. It’s made with pork belly marinated in five spices which were deep fried and braised with wood ear and sour cabbage. I wish I had learned how to make it from her.


The noodles here were not exactly like the wonton noodles we get in Vancouver. These were thicker. Continue reading

Kuala Lumpur Day 3: Brunch at Kopitiam Kepong

Ben and I had a miserable night. We took turns to run to the bathroom. We were drained and exhausted.


Although we love the breakfast buffet at the hotel, we had to avoid spicy food. So, we went to the Kopitiam in the next door mall. Kopitiam is a franchise coffee shop.


The marble top tables and wooden stools reminiscent to old style coffee shop.


I had teh (milk tea) while Ben had white coffee. Both were RM2.90 (CAD1) each. Continue reading

Wo Fung Noodle Express on Alexandra Road, Richmond

Nanzaro and I had lunch at Wo Fung Noodle Express on a long weekend. He insisted to go out for lunch.


Wo Fung Noodle Express is located in the eat street of Richmond, Alexandra Road.


It’s a medium size restaurant with regular tables and high long tables seating. It is operated like the food court style where you order and pay for your food first at the reception counter. This restaurant originates from the Wo Fung Dessert in Aberdeen Foodcourt.


I had a hot milk tea for my drink. It is $1.50.


Nanzaro wanted their famous deep fried chicken wings. Three for $4.25. Almost all the tables had this. Continue reading

Kuala Lumpur Day 2: More Snacks

After dinner, Ben and I walked over to Lot 10 shopping mall. This mall is a familiar one to me.


However, the food court is new to me. There is a hutong style food court now. Ben decided to have a “Lin Ji Gerng” , cold version to quench his thirst. This is a dessert soup which can be served hot or cold. It has lotus seeds, snow fungus, etc.


It also has a quail egg in it. This was RM5.20 (about CAD1.75).


We had a Seremban siew bao for snack. This was RM1.70 (about CAD0.60).


The Seremban siew bao has moist savory meaty filing with very flaky pastry. Continue reading