After the walk at the Lights of Lafarge, Nanzaro recommended to have dinner at Popeye’s in Coquitlam since we were in the neighbourhood.
Popeye’s is located in the Fremont Village. Luckily, it’s opened on Christmas day.
The seating area is partitioned into 2 sections by this spice display unit, quite creative.
Since this is a fast food place, you order at the counter and pick up your order. They will call your name when the order is ready.
The walls are decorated with the Popeye’s history and how the chicken is made.
We ordered the 8 pc family deal for $19.99. It came in a paper box.
The top layer are the big pieces from chicken breast and thighs. Continue reading
Ben, Nanzaro and I spent the Christmas evening at the Lights of Lafarge.
This is a free event. We wished we have something like that in Minoru Park.
This is merely a photo blog. Enjoy the rest of it.
A dragon fly, I presumed.
Christmas elf. Continue reading
Garlic stem is in season. It is 99cents for a bunch.
We cooked this Stir Fried Pork Belly with Garlic Stem as a side dish to go with steamed rice.
- a bunch of garlic stem, cut into 1 inch pieces
- half a pound of pork belly, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon mushroom seasonings
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
Ben cooked this homey dish for dinner as we bought a lot of chicken legs which was on sale, something like $1.06 per pound.
- 4 chicken legs cut into small pieces
- 3 inches of ginger knob, cut into thin slices
- 4 cloves of garlic, peeled, smashed lightly
- a bunch of green onions, cut into 1 inch pieces, white and green parts separated
- 2 teaspoons Shaoxing wine, divided
- 2 tablespoons light soy sauce, divided
- 2 tablespoons oyster sauce, divided
- 1 teaspoon dark soy sauce
- white pepper to taste
- a few drops of sesame oil
- a dash of sugar
Marinate the chicken pieces with a tablespoon of oyster sauce, a tablespoon of light soy sauce and a teaspoon of Shaoxing wine for at least 30 minutes in the refrigerator.
P/S: You can adjust the seasonings to your preference
This recipe is from Cooking Ah Pa.
Chowtimes would like to thank it’s readers their support for the past 13 years.
Ben, Suanne, Arkensen and Nanzaro.
My office celebrated a colleague’s birthday on Christmas eve. We ordered take out from Dhaliwal Sweets & Restaurant as the birthday girl is from Gujarat.
We had Fish Pakora as starter. The fish is marinated in yogurt, ginger, garlic
The Chicken Biryani was quite spicy.
The Prawn Goa Curry was creamy and mild, cooked with ginger, garlic, onion and coconut milk. The prawns were on the skimpy side. Continue reading