Lorna invited me to the Friends of Tai Chi Chinese New Year celebration dinner at Shiang Garden.
This is an annual event for the Friends of Tai Chi group. The master of this group had been teaching tai chi for 20 years. She used to be a member of the Richmond Community Kitchen too.
The event began with tai chi performances by some students.
A duo sword performance.
The master performed a sword performance.
I particularly like above performance where the performer recited the poetic movement along with his performance.
The master ended the performances with a fan performance. I like the sound of flipping open the fan during the performance.
A round of lucky draw before dinner was served.
Dinner started off with a thick soup, “geng”. The above is Fish Maw Soup with Crabmeat. A little red vinegar to cut the richness of the soup.
Duck served in two ways. The server brought the whole duck to the table to have a view of it and brought it to another working table to carve it. Continue reading
It was Lorna’s special day. She invited me and Marian to join her and her friends on their weekly dine out to celebrate her special day. By the way, her friends do not know it’s her special day.
We had dinner at Red Star Seafood Restaurant at President Plaza in Richmond.
These were the items they ordered. A whole soy sauce chicken. They were juicy.
A tofu dish with scallops and fish roes. The scallops are of good size and the tofu is silky smooth. Continue reading
It’s the celebration of a colleague in the office. We initially wanted to order take out from Panos Greek Taverna but unfortunately, it was closed on Monday.
So, we had to go to plan B and went for Angel Cake Cafe. By the way, the birthday cake above was from Maxim’s Bakery on Fraser St. We always pre-order the cake for the 10% discount.
Here were what we ordered; Prawn and Chicken with Green Vegetable.
Honey Garlic Spareribs for the meat lover. Continue reading
Ben and I thought that we will not see snow in 2019. Then in February, we were blessed with three snow storms.
Here are some of the snow scenes.
A garden fountain filled with snow.
A field of snow. Continue reading
M & J opened their home for the “Mamak Stall” Chinese New Gathering as usual. We are always grateful for their generosity.
It was a beautiful sunny day after the wind storm a day before.
Mandarin oranges for fullness and wealth, i.e. good fortune.
J made a lot of Chinese New Year goodies. We can always find some comfort food here. The above were some pineapple cookies in the shape of tangerine and little piggy. J is so creative. Continue reading
Ben found a bag of dried chickpeas in the pantry. He decided to make some chickpea snacks that he used to have in his childhood. In the old days in Kuala Lumpur, we had mobile Indian snacks trader who sell peanuts, chickpeas, etc. They used old newspapers or magazine to roll into a cone as the packaging material for the products.
Photo credited to pinosy.com
We called them “kacang puteh man” because when they come to a residential area, they will shout “kacang puteh” to promote their presence. They are often found outside the cinemas, school, wet market, etc.
- 20 ounces dried chickpeas or a large can chickpeas
- 1 tablespoon olive oil
- 3/4 teaspoon chili powder
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
Source: this recipe is adapted from itdoesnttastelikechicken.com
Ben and the boys like fatty pork. Me, not so much.
Ben made the above Braised Pork Hock in a pressure cooker.
- 2 pieces of cinnamon bark
- 2 pieces of star anise
- 1 teaspoon of white pepper corn
- 1/2 teaspoon of cloves
- 1 bulb garlic with skin on
- 4 slices ginger
- 10g of rock sugar
- 1 piece of bay leaf
- 2 cups of Chinese white rice wine
- 1/2 cup light soy sauce
- 1 cup dark soy sauce
- 1 teaspoon salt
- 2 tablespoons cooking oil
- 2 pork hocks, hair removed
Source: this recipe is from spicenpans.com
Ben got this recipe from Reddit. It sounded auspicious and great to be served during Chinese New Year.
In plain English, this dish is known as Spicy Fried Hard-Boiled Eggs Hunan style. We enjoyed the crispiness of the eggs and the aromatics from the green onions and of course the spiciness of it.
- 4 hard boiled eggs
- 1 inch ginger, finely minced
- 3 to 4 cloves garlic, finely minced
- 2 tablespoons chili flakes
- 1/2 tablespoon Shaoxing wine
- 1/2 tablespoon light soy sauce
- 2 to 4 spring onions, chopped
- cornstarch for dusting the eggs
Source: Reddit.com/Cooking – mthmchris
Chowtimes wishes all good health and good fortune in the coming pig year.
Ben, Suanne, Arkensen & Nanzaro
A few of the participants from the Experience Works program which I attended in early 2018 got together for lunch.
Eva suggested Chongqing Restaurant as she and her gardening group used to dine here. The restaurant was not very busy on the Saturday that we met here.
Elena and I arrived first. She ordered a pork dumpling from the dim sum section to start off as she was hungry. When the rest of the group arrived, she took charge of the rest of the ordering. We had fried rice with shrimp to go with other dishes.
Since Eva is a vegetarian, we ordered one of her favourite dish, Fried Green Bean Szechuan style. Continue reading