This is Ben’s home cooking, :-). I feel so blessed.
Ben made the above Flat Rice Noodle Soup for my family. He made the broth from scratch with chicken bones, onion, carrot and celery, You can get the recipe from here.
- Home made chicken broth
- A pack flat rice noodle (enough to serve 4 people)
- a bunch of baby greens, torn into 2 inches pieces)
- 1/2 pound ground pork (I had some that had been pre-fried)
- Shallot (1 or 2 depending on size), thinly sliced
- 2 green onions, sliced
- Salt and pepper to taste
I am back at the South Arm Community Kitchen after missing one of the kitchen due to personal commitment.
In this kitchen, Minoo shared another three recipes. The main course is a One Skillet Ground Beef Stroganoff.
We served the beef strognaoff with a side dish of Crunchy Bok Choy Slaw. I had blogged about it here.
- 8 oz. white button mushrooms, sliced
- 2 tablespoons butter
- 1/2 onion, diced
- 1 pound lean ground beef
- 2 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon paprika
- 1/4 cup dry sherry (we used red wine)
- 4 cups low sodium beef broth
- 1 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 4 cups dry egg noodles
- 1/2 cup sour cream
- 1 to 2 tablespoons chopped parsley
- a few dashes of Worcestershire sauce, optional
Source: South Arm Community Kitchen
The South Arm Women Community Kitchen is back in action after Christmas break.
For the first kitchen, Michelle prepared 3 simple recipes for some old and some new participants. The main course is a Beef Stew with Noodles. This is a hearty one pot complete meal.
- Use affordable chuck roast for stews because it becomes tender and flavourful as it simmers. Cutting the meat into smaller pieces shortens the cooking time.
- Cutting vegetables into evenly sized cubes helps to ensure that they’ll finish cooking at the same time.
- 1 tablespoon vegetable oil
- 2 pounds boneless beef chuck, cut into 1/2-inch cubes
- salt and ground pepper
- 1 large onion, diced
- 2 tablespoons all-purpose flour
- 3 cans (14.5 ounces each) chicken broth (preferably reduced-sodium)
- 1/2 pound carrots, cut into 1-inch chunks
- 2 medium russet potatoes, peeled and cut into 1-inch dice
- 2 cups egg noodles (or more)
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon red-wine vinegar
Source: This recipe is adapted from MarthaStewart.com
Serves about 6, depending on serving size
It was a rainy Saturday afternoon. Arkensen wanted to stay home to catch his favourite Dr. Who show. So, I went out with Nanzaro and promised Arkensen to bring home his favourite roast pork from Parker Place.
Since it was a cold and wet day, we decided to check out the new Ipputan Ramen Noodle House which took over Ajisen Ramen. My last experience with Ajisen was not a good one as the noodle I got was like spaghetti.
We were told that there is a 12% discount until the end of April for the grand opening.
I had the Pork Ramen for $8.99. The sweet pepper is not conventional with Japanese ramen. Continue reading
It’s lunch time on a Sunday. The boys wanted some comfort food and suggested to go to Yaohan Center food court.
It’s been quite a while since we last visited the Yaohan Center food court. The boys went straight to the Curry House stall for their comfort food. Arkensen ordered the Hainanese Chicken Rice while Nanzaro had the Char Koay Teow.
I walked around to look for something for myself. The Want Want Hot & Spicy House caught my attention. The name sounded familiar. Apparently, there is a similar name stall in Crystal Mall.
Upon checking with the server, I was told that this stall had opened for business in Yaohan Center for a year.
My attention was caught by the photos of noodles in hotpot on the wall, especially the red hot on the right.
But, I did not order that. I ordered the Lamb Noodle instead. I love lamb. The server asked me if I want it spicy and if I want cilantro with it. Of course, my answer is yes for both. The lamb noodle is $7.75.
When the server collected payment from me, she asked for $10.75. I looked puzzled … Continue reading
Happy Mother’s Day to all mothers.
Lorna, Marian, Emily and I met up for lunch at Shang Noodle House on Saba Road.
Shang Noodle House is a relatively new addition to the restaurant scene in Richmond. It had opened since last December.
Parking is a problem here. There is only one hour parking as the sign above indicates. We were kind of force to leave after the parking limit was up. It’s not a place for hang out unless you dont drive.
The restaurant is new and relatively bright.
Although it’s already more than 3 months since opening, the above offer is still on going.
We ordered two noodles to share. So, we got two free drinks, one coffee and one tea.
The first noodle is their signature Assorted Mushroom with House Ramen in Japanese Mushroom Soup. It is $8.88.
The house ramen is a wheat noodle as the server told us. It has a firm texture and I personally quite like it.
We love the assortment of mushrooms in this noodle. The soup has … Continue reading