Taiwanese Braised Pork Belly

Ben made this Taiwanese Braised Pork Belly for dinner.

Everyone at home loves it. It is saucy and the pork belly has the right amount of fat and lean meat which gives it the great texture.

Ingredients

  • 1 pound pork belly, cut into small strips
  • 1 tablespoon cooking oil, optional
  • 4 to 5 medium shallots, chopped
  • 2 cloves garlic, minced
  • 8 pieces of dried shiitake mushroom, re-hydrated (reserved soaking liquid), diced
  • 1 teaspoon five spice powder
  • a few dashes of ground white pepper
  • 1/2 cup of white rice wine (Chinese cooking wine)
  • 1/3 cup light soy sauce
  • 1/3 cup dark soy sauce
  • 15g rock sugar
  • 1 can (395ml) chicken stock
  • 300ml mushroom soaking water
  • 4 hard boil eggs – as complement
  • blanched green vegetable – as complement

This recipe is adapted from spicenpans.com

Serves: 5 to 6

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Malay Curry House in Crystal Mall Foodcourt

After church service on Sunday, Ben and I went to Crystal Mall food court for lunch and buy groceries, killing 2 birds with one stone.

We tried the Malay Curry House since the Ipoh Beansprout stall is closed on Sunday.

We shared a Hainanese Chicken from Hell combo. There was too much sauce which was not as spicy hot as its name suggest. In fact, the sauce was too salty.

There were generous amount of boneless Hainanese chicken and the oily rice was good.

The combo came with a drink, some sort of flavoured tea.

Cold drink has an extra $1 charge. We paid cash for it.

I would get the traditional Hainanese Chicken Rice if I’m craving for it but not this saucy one.

Malay Curry House, Crystal Mall Menu, Reviews, Photos, Location and Info - Zomato

Homemade Seremban Siew Bao

Ben made the Seremban Siew Bao from scratch at home because he misses it. The last time he had it was probably six years ago when he went back to Malaysia.

The Siew Bao was a success and Ben was very satisfied. He got the recipe from this youtube. We made some adjustments to the recipe to our preference like:

  • darker colour filings
  • darker glaze by just using egg yolk
  • more liquid in the seasonings to add moisture to the filings

Ingredients

Pork Filing:

  • 2 tablespoons oil
  • 4 slices ginger
  • 4 cloves garlic, chopped
  • 1/2 medium onion, chopped
  • 1 pound ground pork

Pork Seasoning:

  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1/4 teaspoon salt
  • 4 tablespoons sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons toasted sesame seeds
  • 3 tablespoons all purpose flour dissolved in 3/4 cup chicken broth

Water Dough:

  • 400g all purpose flour
  • 100g butter in room temperature
  • 3 tablespoons sugar
  • 180ml water
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Oil Dough:

  • 200g all purpose flour
  • 140g butter in room temperature

Glazing and Garnishing:

  • 2 to 3 egg yolks, beaten
  • toasted sesame seeds

Yield: 24

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Fraser Park Restaurant on Byrne Road, Burnaby

Nanzaro treated the family with a German brunch.

Fraser Park Restaurant is located at an unassuming warehouse park at Byrne Road. It was very busy when we arrived around 11:30AM on a Saturday. Sharing table is a norm here.

Ben and I shared a German breakfast as the serving is big. It is a bed of hash brown topped with 3 eggs scrambled with sauteed onions, peppers and cheese. On top of that, there is sausage and generous amount of bacon and ham.

The German breakfast also comes with 2 toasts of your choice and a piece of fruit. Continue reading

Chinese Five Spice Chicken

Ben loves dishes with a lot of sauce. He can just eat steamed rice with sauce.

Ben made this Chinese Five Spice Chicken with Hard Boiled Eggs and Tofu Puff on Thanksgiving weekend. We avoid going out to eat thinking that restaurants will be packed.

Ingredients

  • 3 chicken legs, trimmed fat and cut into drum sticks and thighs (about 2 pounds), sprinkled with 2 tablespoons Chinese Five Spice Blend and rub gently
  • 2 teaspoons vegetable oil
  • 2 teaspoons minced garlic
  • 3 to 4 cups of water
  • 2 tablespoons sugar
  • 1 teaspoon salt, or to taste
  • 2 teaspoons light soy sauce
  • 2 teaspoons dark soy sauce
  • 5 hard-boiled eggs
  • 6 pieces tofu puff, cut into halves
  • Coriander leaves for garnishing

 

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Korean Glazed Potatoes (Gamja Jorim)

I like the sweetish Korean potato banchan whenever I dined at a Korean restaurant.

Ben noticed that I like Gamja Jorim and he searched for the recipe to make this side dish for me. He is sweet, just like this dish.

Ingredients

  • 4 medium potatoes, peeled, cut into 1/2-inch cubes, rinsed well to remove starch
  • 1 large onion, cut into 1 cm chunks
  • 2 tablespoons vegetable oil
  • 4 cloves of garlic, minced
  • 4 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons corn syrup
  • 1 teaspoon sesame oil
  • toasted sesame seeds, optional
  • chopped green onion, optional
  • 3/4 cup water

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Steamed Chicken with Chicken Essense

Ben made this Steamed Chicken with Chicken Essence for dinner. I love this kind of healthy dish.

He learned how to make this dish from a youtube channel that he subscribed; Cooking Ah Pa. He is not a professional chef but the recipes he makes are just the comfort food that we enjoy. Ben is his disciple.

He likes his recipe because it does not involved very precise measurement. A little of this and a little that.

For this recipe, we used:

  • 2 chicken legs, trimmed fat and cut into drum sticks and thigh
  • About 10 dried shiitake mushrooms, re-hydrated in 2 cups of water, reserved soaking liquid, remove stem and cut into halves
  • 2 inches of ginger, thinly sliced into match sticks
  • About 10 red dates, cut into halves lengthwise, removed seeds
  • About half a napa cabbage, cut into 2 inches pieces
  • 1 tablespoon fish sauce or soy sauce
  • 1 to 2 bottles of chicken essence
  • 1 tablespoon Goji berries (soaked)
  • Salt to taste

Instructions:

  • Place Napa cabbages at the bottom of a steaming plate (use a deep one as there will be quite a lot of liquid)
  • Top with chicken pieces.
  • Line the side with shiitake mushrooms
  • Top with ginger slices and red dates
  • Drizzle with chicken essence
  • Add mushroom soaking liquid
  • Season with fish sauce or soy sauce, salt to taste
  • Steamed for 20 to 30 minutes, depending on the size of the chicken (lesser time if you chop the chicken to small pieces)
  • Garnish with soaked Goji berries

This dish is great with steamed rice. It is particularly warming on cold days.

The soul of this dish is the chicken essence. You can find chicken essence in Chinese herbal shop. I bought the above for about CAD22 for 6 bottles.

Barnet Marine Park, Burnaby

On the drive back from Coquitlam, Ben stopped by Barnet Marine Park for a walk since the drizzle had eased off.

From the parking area, we crossed a covered bridge for safety purpose.

The covered bridge crosses over a railway line that runs parallel with the park and the Barnet inlet.

After crossing the bridge, a spiral walkway leads to the park area. This is wheelchair friendly.

A remnant of a structure that looks like a fort. Continue reading

Torta Persian Cuisine in Henderson Place Mall, Coquitlam

After the Lafarge Lake visit was cut short by the weather, we went to the nearby Henderson Place Mall for lunch.

We love this mall for it’s variety of Asian and Middle Eastern Cuisines.

This time, the mall seemed more busy than our previous visits. This time, we decided to try the Torta Persian Cuisine.

We picked their specialty Dizi Sangi to try as we saw a copy of a local Chinese newspaper cut out with the photo of Dizi meal pasted in the stall front. We were told that it will take 10 minutes for the food to be heated up. Continue reading