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