The community kitchen had a Christmas Potluck on the 2nd day of winter at the Caring Place Community Kitchen.
We had mostly homemade food with some store bought ones. Twenty over participants attended this event.
I made Palm Sugar Jello (Agar-agar Gula Melaka). You can find the recipe here.
Lorna made a salad.
Here are the rest of the food; marinated eggs, tofu and seaweed. Continue reading
I attended a dinner organized by several of the praise dance groups at the Mui Garden Restaurant on Minoru Boulevard, Richmond.
The dinner was scheduled at 7:15PM. I got a ride from Maria along with two other members. We arrived five minutes before 7:00PM and the parking lot (including the roof parking) was full. We had no choice but to park our car at Richmond Center and take a walk through the shopping mall.
Since we had 40 over people, we were seated at the private room at the back.
Condiments on table include ginger and green onion sauce and chili sauce for their signature Hainanese Chicken dish. There is also some peanuts for snacking.
Carol shared with us some pickled dried plum that she brought back from Taiwan.
One of the organizer, Perry (not sure of the spelling), brought dried chrysanthemum for everyone to have our own chrysanthemum flavoured water. She is health conscious and considerate as she does not want us to have trouble sleeping from drinking Chinese tea at night. Continue reading
Lorna invited me to a Christmas party organized by the Gardening Club at Pui Ying Christian Services Society.
The Pui Ying Christian Services Society is located at Sexsmith Road and Cambie Road. The gardening club meets on the second Tuesday of every month for gardening seminars and workshops. The club also holds a variety of tours to visit farms, gardens, nurseries, wineries, and hatcheries on the second Saturday of every month. Some other seasonal events include going to tulips festival, cherry picking, salmon return sight seeing, and corn maze tour.
The party started with the singing of “Joy to the World” in Cantonese. After several speeches by the chairman of the gardening club, the coordinator of the society and a guest speaker, dinner commenced. There were a lot food, some were catered and some were homemade. Continue reading
The praise dance group at the Richmond United Church wound down for the year last week. I joined them for lunch for this occasion to celebrate the end of the session.
Our group occupied 3 tables as we had over 30 people. We were seated in the private room.
The good thing about this restaurant is that tea is free of charge as we had the VIP card.
Deep fried peanuts to nibble as we settled down at the table. We also got several saucers of the XO sauce.
Vicky ordered for our table as she is a regular to dim sum restaurants. We had two orders of the Steamed Truffle Shui Mai.
The above is one of the signature dish here, i.e. Truffle, Ginger and Kai Lan Egg White Fried Rice. Continue reading
This is another home cooked comfort dish.
The above Steamed Egg with Minced Pork has a softer texture than just steamed minced pork.
- 4 eggs
- 1 can chicken broth
- 1/4 to 1/3 pound of minced pork, seasoned with a little salt, white pepper, soy sauce, rice wine and sesame oil
- chopped green onion
The praise dance at Richmond Chinese Alliance Church had the last session of praise dance last Friday. It will resume in February 2018.
All the participants were presented with a token of appreciation. It is a Christmas card made of a photo of the group.
We usually have some snacks after the practice, sponsored by the church.
For this meeting, Jessica, one of the participant made some Steamed Rice Cake with Red Bean (“Poot Jei Gou”) for the group. It is very kind of her. If you are interested on how to make it, chowtimes has the recipe here.
After snack, we continued with a review practice which is held at the last session of the month. The group (some of us) then adjourned to their regular dim sum restaurant, Royal Seafood Restaurant for lunch.
Thomas was in charged of the ordering. The above is the Free Range Chicken in Mustard Sauce. Beware that sometimes the mustard sauce can gives you a sting up the nose if you hit a piece with a good dose of it. Continue reading
Soup is always good for cold days.
Ben wanted to have lotus root soup. I usually made lotus soup with pork bones. Ben likes to dig the meat from bones and flavours it with the Spicy Maggi seasoning.
- 1 slab of pork neck bone (the butcher will chop it up into pieces)
- 2 to 3 nodes of lotus root, depending on size
- few slices of ginger
- salt to taste
Lotus root is rich in Vitamin C and a good source of dietary fiber. It has a crunchy texture and when cook long enough like making soup, the texture become “powdery” (in Cantonese, “fern”).
I attended the annual Christmas Party organized by Canada Praise Dance Association for the first time last Saturday.
The event was attended by 370 and represented by twenty over groups all over metro Vancouver.
The event was well organized by a lot of volunteers.
The event opens its door at 2:15pm while the actual program starts at 3:30pm.
Fruits and desserts were served while we wait for the program to start.
The desserts were mostly made by volunteers. The above jello was so pretty. Continue reading