Sesame Chiffon Cake

The praise dance group from RCEFC had a cake demo session during the spring break.

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Agnes is kindly enough to open her house for the cake demo. She brought the above Sesame Chiffon Cake to one of the praise dance for sharing for the after dance snack break. It was a great hit and everyone was asking her how to make it. So, she decided to do a demo during the spring break.

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The Sesame Chiffon Cake was light and fluffy and the sesame flavour came through.

Ingredients

Egg White

  • 6 egg whites
  • 60 grams granulated sugar
  • 1 teaspoon cream of tartar

Egg Yolk

  • 5 egg yolks
  • 30 grams granulated sugar
  • 64 grams all purpose flour + 16 grams cornstarch or 80 grams cake flour
  • a pinch of salt
  • 1 teaspoon baking powder
  • 25 grams ground black sesame
  • 50 grams vegetable oil
  • 80 ml milk

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Source: this recipe is adapted from http://www.christinesrecipes.com

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Fried Nian Gao

Nian Gao is a Chinese New Year food which symbolizes growth.

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I had some leftover nian gao which had harden. So, I fried it up for snack.

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I fried the nian gao with some yam (sweet potato) for added texture.

Ingredients

  • 1 nian gao (about 400g) cut into slices
  • 2 eggs beaten
  • 5 tablespoons all purpose flour
  • 1/2 tablespoon cornstarch
  • 1 tablespoon cold water
  • pinch of salt
  • oil for frying
  • optional sweet potato or yam or taro slices which had been steamed

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Spinach Arugula Salad

The South Arm Multicultural Community Kitchen serves the Chicken Marsala Fettuccine with a simple salad.

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The arugula adds a peppery flavour to the salad.

Ingredients

  • 1 pound fresh Spinach plus Arugula
  • 1/3 cup sunflower seeds
  • 1 can Mandarin oranges, drained
  • 1/4 red onion, minced

Dressing

  • 1/4 cup cider vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons water
  • 1 tablespoon sugar
  • 1/4 teaspoon Worcestershire sauce
  • 1 garlic clove, minced

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Minoo also shared a general make your own salad dressing recipes as below.

Salad dressing recipe

Source: South Arm Community Kitchen

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Kongee Dinesty on Capstan Way, Richmond

Lorna and I went to Kongee Dinesty for lunch before we went to Costco in Richmond.

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Kongee Dinesty offers customizable congee and traditional Chinese dishes.

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Kongee Dinesty has a open kitchen where customers can see cooks at work.

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Chinese tea is served. The tea had a flower scent to it.

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Lorna ordered her favourite handmade Sweet Chinese Donut.

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She also wanted to try their Imitation Shark Fin Soup. The imitation shark fin is actually bean thread noodle. Lorna commented that the version here is just so-so.  Continue reading

Pho Japolo on Bridgeport Road, Richmond

My family had dinner at Pho Japolo on Bridgeport Road before Ben left for another business trip.

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We came back to Pho Japolo wanted to try the specialty dishes. Unfortunately, those dishes had been discontinued. They only serve regular Vietnamese noodle soup, rice plate and vermicelli bowl.

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Nanzaro’s favourite condiments, various chili sauces.

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Arkensen ordered the Noodle Soup with well-done flank, fatty brisket, soft tendon and beef tripe. The large bowl is $9.95. The serving is not as large as other Vietnamese places. Continue reading

Boston Restaurant on Victoria Dr., Vancouver

Ben and I went to Vancouver for our morning walk. We parked along Victoria Dr. and walked along it to look for a place for breakfast.

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We came across the above Boston Restaurant which was opened early. We were there just after 8:00AM. This is a Hong Kong style restaurant.

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The restaurant is nice, with nice lighting, even a chandelier. Each table has a Chinese news paper on it for the patrons.

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I ordered French Toast for $6.95. Continue reading