Ben, Nanzaro and I went out for dinner on a Saturday night. This time, Arkensen stayed home as he wanted to finished his homework.
We went to Firebird Cafe in Continental Plaza. It was relatively new when we visited in March. The restaurant was full but we only had to wait for a few minutes for a table.
Freebird Cafe is a Hong Kong style restaurant with customizable Fish Soup Noodles, Steamed Rice and Sizzling Grill. You can click on the menu above to have a larger view.
Ben and I shared two items. The first dish was a customizable noodle soup. We had Malay Laksa Soup with pork skin and fish tofu. The ramen noodle has an extra charge of 50cents. Besides the two toppings we picked, it also came with cabbage, bean curd, mushroom, green onion and cilantro. It was a big serving as I’m already full after having half of the bowl. Continue reading
After the early dim sum, we went home to drop off Arkensen before we went out for our walk.
It was a beautiful time of the year. The cherry blossoms never fail to amaze me.
We walked from Costco to Ikea. It was a cloudy morning and the walk was very pleasant.
We stopped by the Ikea food court for coffee. I need my coffee fix since I did not have coffee for breakfast. Continue reading
My family went for an early dim sum breakfast on Good Friday.
After searching for a while, the only restaurant that opens as early as 8:30am is Imperial Court Beijing Cuisine at Brighouse Square. Most of the dim sum restaurants in Richmond open after 9:00am.
Tea charge is $1.25 per person. Even though there is people in the party who do not drink tea (like Arkensen), we still have to pay for tea charge for 3 people.
Hot pot rice is on special price ($3.80) before 11:00am. We had the Chinese Sausage & Spare Ribs on Rice. This is a good deal. Continue reading
I went to the Pacific Plaza food court with a friend for lunch.
I was craving for some ‘kueh’ (Malay dessert) and Gee! Taste Good is just the place for it.
The layer cake (kueh lapis) is $1 per piece. I know how tedious the recipe is and it’s not feasible for me to make a whole tray as the rest of my family does not like dessert that much. So, $1 per piece is just right for me.
I also bought another piece of kueh which is cassava cake topped with coconut, also $1 per piece. The cassava layer is not as fibrous as I have in mind. I think it is made with cassava flour and not with grated cassava. Anyhow, the kueh is good, not too sweet and with a slight chewiness and a hint of saltiness. Continue reading
The South Arm Multicultural Community Kitchen made a no-bake snack which will satisfy your sweet craving without guilt.
This Magic 5 Snack Bites are made from wholesome ingredients like almond, dates, cocoa powder and shredded coconut.
- 1 cup raw organic almonds
- 1 cup fresh dates (about 8 dates), pitted
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons unsweetened shredded coconut
- dash of sea salt
This recipe is by Andrea Hood.
TV commercials do influence us. I was captivated by IHOP’s commercial on their new Banana Peanut Butter Double Dipped French Toast and Ben decided to bring me to IHOP on a Saturday morning back in March.
Apparently, the Banana Peanut Butter Double Dipped French Toast is on a separate menu. The server only brought us the menu when I asked for it. I thought it’s an item by itself but it actually come in a meal combo.
So, Ben picked the above combo for me as he promised to help me with it. He asked for sunny side up which is his favourite way of eating eggs.
The Banana Peanut Butter Double Dipped French Toast was not as moist as I expected it to be. I did not have it with syrup as there is more than enough calories in it by itself. The cereal and chocolate chips added crunchiness to it. Continue reading
This was a birthday lunch for the birthday boy in March.
Initially, he wanted AYCE from Ninkazu but we could not find a parking spot. So, we went with our plan B, Richmond Sushi. When I looked back at the archive of chowtimes.com, Richmond Sushi was one of the very early post. We have not come back as a family but Nanzaro had revisited it several times.
Some cute Japanese items at the display shelf at the entrance.
We can see the chefs working on our way to our tables.
Miso soup and edamame to start off our meal.
I’m most surprised by the size of the grilled salmon head. They are humongous. I will certainly order this again the next time I’m here. Continue reading
Ben and I went to the Union Square for lunch. After exploring the area for a bit, we settled with Hanppy Tofu Pot House. Hot pot sounds good on a cold and rainy day.
Hanppy Tofu Hot Pot House serves Korean and Asian cuisine.
The high and brightly coloured ceiling looks inviting.
Ben ordered an appetizer of marinated pork ears. It’s all about the crunchy texture.
We had the Hancuan Blazing Pot. It was more spicy than we expected. There were quite a bit of bean thread noodle in it. It came with beef slices, beef tripe, fish balls, squid, bean curd sticks and cabbages. It also came with a bowl of steam rice. Continue reading
Agnes demonstrated a second cake recipe after the snack break.
The second cake is a Cranberry Rum Cake.
The Cranberry Rum Cake was also light and fluffy and the rum flavour was quite pronounced.
- 140 grams rum soaked cranberry
- — > make this by blanching 120 gram dried cranberries in boiling water and drain
- — > soak the blanched cranberries in 120ml rum overnight
- — > measure 140g out of the rum soaked cranberries
- 4 egg yolks
- 50 grams granulated sugar
- 50 ml vegetable oil
- 85 ml warm milk
- 40 ml honey
- 85 grams cake flour (or 68 grams all-purpose flour + 17 grams cornstarch)
- 2 teaspoons baking powder
- 5 egg whites
- 50 grams granulated sugar
- 1/2 teaspoon lemon juice (we omitted this)
- powder sugar for dusting
Agnes prepared the rum soaked cranberries ahead of time as it requires to be soaked overnight.
Agnes also prepared a jello for us to snack on while waiting for the Sesame Chiffon Cake to bake in the oven.
- 3 grams chia seeds
- 300ml water
- 10 grams Osmanthus syrup
- 10 grams jello powder
- 6 grams Goji berries
- 50 grams rock sugar
- Soak chia seeds and Goji berries separately for 30 minutes.
- Combine water, Osmanthus syrup, jello powder and rock sugar in a sauce pan and cook on low until sugar melted.
- Add chia seeds and Goji berries and pour into a container and refrigerate for 2 hours.