Ben was craving for Malaysian food. We went to John 3:16 Malaysian Delights since Ben had not been to this restaurant before. The verse John 3:16 adorns the wall inside…
It was a beautiful Sunday morning. Ben and I went to QE Park for a leisure walk.
It was a very pleasant morning as it was not too sunny for a walk. I actually enjoys cloudy days.
After the walk, we went to Chinatown for early lunch. It’s been a while since we come down to Chinatown. We can clearly see revitalization here with a lot of new buildings.
We ended up having lunch at Gold Stone Bakery & Restaurant on Keefer Street. The restaurant is surprisingly big.
Ben wanted a light lunch. He ordered two pineapple buns for himself. But I stole one from him. (more…)
Polly and I went for a pre-mother’s day celebration on a Friday morning. We intended to go to Beard Papa’s but it was not opened yet at 9AM. Apparently, Beard Papa’s has changed it’s business hour to start at 11AM. I emailed Beard Papa’s in March and was told it’s opening hour was 9AM at that time.
Well, since Beard Papa’s is not opened yet, we decided to go for dim sum nearby at Parklane Restaurant which opens at 9AM. Since it just opens for business for the day, it was still pretty empty but tables quickly filled up.
Tea charges is $1 per person.
We ordered one of the special of the day which is Clay Pot Rice with Sparerib and Chinese Sausage. It was a pretty good serving size considering the price is only $3.95. (more…)
Arkensen and I went for a late lunch after Arkensen’s doctor appointment at Broadmoor Shopping Center, a small strip mall.
Can you believe the above statistic? Well, in the small Broodmoor Shopping Center, there are already two sushi restaurants.
We went to one of sushi restaurants; Hiko Sushi & Bubble Tea which is a small sushi place which seats less than 20.
Specials of the day written on a black board hang over the counter.
Complementary miso soup with soft tofu and green onions. The serving is big as Arkensen only drank half of his bowl.
Arkensen ordered Salmon Sashimi Don as he simply loves salmon sashimi. The don underneath the salmon sashimi is sushi rice. Arkensen enjoyed his meal except … (more…)
For dessert, we have fresh pineapple. Michelle demonstrated to us how to slice a pineapple. Instructions First, remove the top and bottom. Stand the pineapple up and trim the skin…
The Big Italian Salad made in South Arm Women Community Kitchen uses oregano, Italian parsley and basil for flavouring.
Ingredients for Dressing
- 1 cup loosely packed fresh Italian parsley, roughly chopped.
- 10 big leaves fresh basil
- 1/4 teaspoon dried oregano
- 2 cloves garlic, peeled
- 1/4 cup red wine vinegar
- 3/4 cup extra virgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons honey
For the Salad
- 1 large head Romaine lettuce, washed, dried and cut into large, bite-sized pieces
- 1 large red bell pepper, chopped
- 1 cup chopped hothouse cucumbers
- 1 large carrot, peeled into ribbons
- handful grape tomatoes, halves
- handful pitted olives
- Ricotta or Feta cheese, crumbled ; to taste
Source: Jennifer Segal, onceuponachef.com
We made a simple Bruschetta with Tomatoes and Basil as an appetizer in the South Arm Women Community Kitchen.
The herb highlight in this recipe is basil.
- 1/2 baguette or crusty long loaf bread
- 2 large cloves garlic, cracked away from skin
- extra-virgin olive oil for drizzling
- 3 small plum tomatoes, seeded and chopped
- 20 fresh basil leaves
- coarse salt
Source: foodtv.com, Rachel Ray
The theme for this South Arm Women Community Kitchen is how to use fresh herbs to flavour our food.
Michelle shared the above guide from Cooksmart.com on how to use different herbs for different produce/protein and how to store the herbs. You can click on the guide to have a larger view.
Do you know the best way to store fresh basil is in a jar filled with some water on the countertop. They will last for 7 to 10 days.
The above Traditional Tuscan Soup uses rosemary and sage for flavouring. Typically, dried herbs have a more concentrated flavour. so use 1/3 of the fresh amount called for. Or, 3 times the amount to convert from dried to fresh herbs.
Dried herbs require a longer cooking time, whereas fresh herbs are typically added near the end of the cooking.
- 1 onion, chopped
- 1 carrot, diced
- 1 stick celery, diced
- 1 garlic clove, minced
- 1 teaspoon dry rosemary
- 3 to 4 sage leaves
- 2 tablespoons olive oil
- 1 cup tomato puree
- 10 oz (300 grams) cooked pinto beans
- 1 1/2 cups pearled farro (or soaked overnight; wheat, spelt or barley grains would work here but require longer cooking time)
- 4 cups broth (vegetable or chicken)
- Parmesan cheese, optional
Source: Pedon Farro
Nanzaro wanted to try the burgers in Smokehouse Sandwich Co. on Westminster Highway but it was not so convenient to go by himself using public transport. So, I brought him there on a weekday while he was on a school break.
The parking lot is not big but there is plenty of street parking on the side road.
This is a self serving restaurant. The menu is written on a big black board and you order and pay at the counter. They will call your name when your order is ready. Cutleries and sauces are available at a small table near the counter.
Nanzaro ordered the Wilbur which is Cumin Spiced Pulled Pork with Coleslaw for $8.99. There is an option for double meat for $12.99. It was quite messy eating this as juices were dripping from it. Nanzaro likes his sandwich. (more…)
This was another pre-business trip dinner before we dropped off Ben at the YVR.
Ben wanted something simple, so we just went to Kingspark Steak House for Chinese meal. The above was the complementary daily soup which comes with the Chinese dishes order. This had carrot, some kind of preserved vegetable and pork in it.
Ben ordered the Sweet and Sour Pork which is a very Cantonese dish. This has a balanced sweet and sourness which is one of the better one that we had. (more…)