Minoo shared a pasta recipe in the South Arm Multicultural Community Kitchen.
The flour-coated pounded chicken breast halves are braised in a mixture of Marsala wine, butter, olive oil, mushroom and oregano.
- 1/4 cup all-purpose flour for coating
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 4 skinless, boneless chicken breast halves – pounded to 1/4-inch thick
- 4 tablespoons butter
- 4 tablespoons olive oil
- 2 cups sliced mushrooms
- 1 cup Marsala wine
- 1/2 cup chicken broth
The key of this recipe is the Marsala wine.
Marsala wine is produced from the Italian city of Marsala in Sicily. It is a dry, sweet wine.
Source: South Arm Community Kitchen
My family went out for dinner on a Saturday evening. Only Nanzaro came with us as Arkensen was in the midst of doing his homework and he did not want to be interrupted.
We went to the new (to us) Cantonese B.B.Q. Restaurant on Capstan Way, Richmond. We did not see a lot of BBQ meat from the window.
The menu cover is nice. We ordered a combo for 3 at $50 which comes with 2 BBQ meat and two dishes.
Complimentary daily soup.
We had BBQ duck and BBQ pork for the 2 BBQ meat because we had roasted pork from HK BBQ master the day before. Continue reading
The praise dance group from RCEFC celebrated the end of winter session with a dim sum brunch at Gingeri Chinese Cuisine.
Our group occupied two tables. Tea charge is $1.20 per person.
The first dish to arrive was Mini Glutinous Rice. It was not as mini as it’s name but justifiable for the price of $8.80.
Poached Vegetables was served with oyster sauce on the side.
Steamed Shrimp Dumpling which I did not try. Continue reading
We were in Metrotown for our walk on a weekend as the malls in Richmond do not open early.
After our walk, Ben brought me to Preference Restaurant for lunch.
We arrived just in time when they open at 11:30AM.
It offers Sichuan and Taiwanese food. The lunch special price is attractive.
The menu is impressive too, like an album. The menu has some photos too.
We decided to try their lunch special. The above is Spicy Beef Noodle. The noodle is nice with a bit of chewiness. The chunky beef was tender and yet with a little bite to it. Continue reading
The South Arm Multicultural Community Kitchen ended the Greek theme meal with a Greek Yogurt Cake.
The Greek Yogurt Cake is moist and a great dessert to end a meal.
- 1 cup any flavour yogurt
- 3 eggs
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 1 1/2 cups flour
- 1 tablespoon baking powder
- powdered sugar for dusting
Source: this recipe is adapted from AnItalian in my Kitchen
The South Arm Multicultural Community Kitchen made a Greek Lentil Soup (Fakes) in line with the Greek theme menu.
Fakes (pronounced “Fah-kehs”) is a staple in the Greek kitchen. It is a filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar. Though the vinegar is of course optional, it lifts the lentils and adds another dimension of flavor.
Brown lentil is a good source of iron.
- 8 ounces brown lentils
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1 onion, finely chopped
- 1 large carrot, chopped
- 1 quart water
- 1 pinch dried oregano
- 1 pinch crushed dried rosemary
- 2 bay leaves
- 1 tablespoon tomato paste
- salt and ground black pepper to taste
- 1 teaspoon olive oil, or to taste
- 1 teaspoon red wine vinegar, or to taste (optional)
- 1 tablespoon organic chicken bullion (optional)
Source: South Arm Community Kitchen
This is just a comfort lunch for Ben and I after our morning walk on a weekend.
We had lunch at Specialty Chicken Chicken & Wonton House on Ackroyd Road. We ordered two dishes to share. The first item was Halibut Hot Pot. The halibut was slightly crunchy as they were deep fried before cooking in the hot pot with lots of onion and green onion. I can just eat rice with the onions alone with the sauce that sticks to the onions.
The second dish was Pork Chop with Garlic Honey. We only had a few bite of this as the halibut hot pot alone is good for both of us. We packed the rest of the pork chop for my boys.
The meal came with steamed rice and daily soup. This is a cash only place.
Their menu is big. You can click on them to have a larger view.
We had to pick up Nanzaro from his training run from the dyke near Tim Horton on No. 3 Road on a Sunday around 11:30AM. After we picked him up, we went for lunch.
We went to the new Sanpoutei Ramen in Kam Do Plaza. We were there just about noon and there was a line already. We waited for at least 20 minutes before we get a table.
We can view the making of ramen at the waiting area.
The seating area is quite pleasant. The kitchen area is also visible.
Nanzaro ordered the Tori Spicy Miso Ramen with flavoured soft-boiled egg. It has two slices of aburi chashu, vegetables and minced chicken. It was quite pricey at $13.00. Continue reading
Nanzaro wanted to get a new pair of running shoes for his marathon. So, he joined Ben and I for our morning walk in Metropolis in Metrotown on a Saturday morning.
After the walk and shop, we went for lunch in the neighbourhood. Ben brought us to one of his favourite lunch spot, Au Wing Kee Restaurant.
The menu is big, with lunch specials and lunch combos, etc.
I ordered a wonton noodle soup as I saw one of the Chinese restaurant award on the wall for noodle. There were five wontons which were springy. The broth was the right flavour, with seafood taste. Continue reading
We served the Moussaka with a Yogurt Dip at the South Arm Multicultural Community Kitchen.
The yogurt dip is good with any meat dish.
- 1 to 1 1/2 cups plain or Greek yogurt
- half a cucumber, grated or finely chopped
- 3 green onions, chopped
- 2 cloves garlic, finely minced
- a few sprigs of cilantro, chopped
- salt and pepper to taste
- Combine all ingredients in a bowl. Stir to combine. Refrigerate until ready to serve.