Roast Pork from Parker Place

When it comes to meat, personally, nothing comes close in simplicity than the chinese Roast Pig. This is not the char siew or BBQ’d “roast pig” I am referring to here. Char Siew is char siew. I am referring to what is known as “siew yoke” in Cantonese.

There are minimal marinate involved in making this.


A lot of my chinese friends had always raved about the best Roast Pork in Richmond. Albert thinks that the best is from the small Master BBQ restaurant in the Real Canadian Superstore. However, a lot of people believes the Meat and BBQ shop in Parker Place is the best.


This Meat & BBQ shop in Parker Place is almost always busy with a line of of people queuing right out to the walkway. Even Andy from Portland, Oregon made a beeline for this place when he came over to Vancouver for a vacation a few months ago. This shop is that famous for people who likes roast pork.


The best thing about this roast pork that they are roasted to perfection in every instance. Unlike other place, where it’s sometimes a hit or miss depending on which pig or which cut you are given, the roast pork here are uniformly good. The best thing to me is that when we asked for leaner meat, we don’t get a thick soggy layer of pork fat. (more…)

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Prune Plum Clafouti

I found a very good deal on prune plum last week. It only cost 49cents per pound. I bought more than 7 pounds with the help of Polly. I like prune plum because it is very convenient to munch on due to its small size. I presume it also has the laxative quality like prune and plum.

Since I bought so much prune plum, I have to use some of them in baking. I found this Prune Plum Clafouti which is very simple to make and sounds fancy.


The Prune Plum Clafouti turns out pretty nice with the mild eggy and lightly sweet topping and a hint of tartness from the fruit at the bottom.

This is another great summer recipe which works just as well with many other summer fruits.


  • 12 fresh prune plums or one 3/4lb canned plums, drained, pitted
  • 1/3 cup plus 3 tablespoons self-raising flour
  • 1/4 cup castor sugar
  • 2 eggs
  • 1/3 cup plus 3 tablespoons milk
  • 3 oz (6 tablespoons) unsalted butter, melted


Click on the link below for the instructions.


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Asam Fish

Wai Bing brought me this Assam Fish paste from Malaysia recently when she and her family landed in Vancouver early this month. Assam is better known as tamarind and is a popular spice used in Asian and Latin American cuisines. It is also the same stuff used to make Worcestershire sauce and HP sauce.

We love asam fish with lady fingers. The sour and spicy gravy is best eaten with steam rice.



  • 1 packet of asam fish paste
  • 1/4 lb lady fingers
  • 1 tomato if desired
  • 1 lb fish fillet, I used salmon.


Click on the link below for the instructions.


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Cocon Kingo Pudding with Nata De Coco

Bought this Mango Pudding from the T&T Supermarket in one of our recent grocery shopping. We like mangoes and used to buy them when it is in season. We though we try out this mango pudding and see how it compares with the fruit.


The pudding is made in Malaysia. It’s packaged in a plastic mold giving a nice shape. It looks good enough to serve as dessert when we have guests. We bought this for $1.68 each.

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Classico di Sorrento Bruschetta

During the same groceries shopping trip, Ben also picked up a bruscetta topping for $2.97.

The Classico di Sorrento Brushetta make it so simple to prepare bruschetta. You can easily whip up a snack or prepare a party tray of appetizer in just a few minutes.

All we need is a french baguette, a clove of garlic, some extra virgin olive oil and the Classico di Sorrento Bruschetta topping.


Slice the french baguette at diagonal about 1/2″ thick. Brush with olive oil and toast in a toaster oven for 2 minutes. Flip over the french baguette to brown the other side.

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Cool Whip Chocolate Wafers Log

Last week, during a groceries shopping trip, Ben picked up a Mr. Christie’s Chocolate wafers from the cookies aisle. This is one of the rare moments these days where Ben tag along for the shopping since I have started doing it during the weekday.

Mr. Christie is a very thin chocolate wafer which looks very appealing. Reading the instructions on the box and the mouth watering picture, we decided to make this Cool Whip Chocolate Wafers Log. The instructions sounded pretty simple.



  • 1 package (200g) Mr. Christie’s Chocolate Wafers
  • 1 tub (1 L) Cool Whip or Cool Whip Light Whipped Topping


The Cool Whip Chocolate Wafers Log turned out pretty nice. Nanzaro loves it.


Click on the link below for the instructions.


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We bought some longan from the T&T Supermarket last weekend. It has been a long time since we bought fresh ones. We normally have longans in cans with syrup. Our boys like that.

The longan costs $1.99 per pound. The pack below costs $5.33. Longans are grown on trees native to South East Asia from South China to Indonesia.


Surprisingly the longans actually smells like longan … you know, normally, you don’t smell anything until they are peeled of their skin but these does.

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Indian Rice Pudding (Kheer)

Zee shared with me another Indian recipe. It’s an Indian dessert called Kheer. Kheer is basically an Indian Rice Pudding.

I love dessert and this is a very simple dessert recipe to make with some left over cooked rice on hand.



  • 1 1/4 cup 2% milk
  • 1/4 to 1/2 cup cooked rice, mushed up
  • 5 cashews, cut up
  • 5 walnuts, cut up
  • raisin, soaked to soften (optional)
  • 2 tablespoons Kheer mix dissolved in 2 tablespoons of luke warm water
  • 4 tablespoons sugar

Kheer mix can be found in ethnic groceries stores. If you do not have Kheer mix, you can substitute the Kheer mix, milk and sugar with 1 can of evaporated milk and 1 can of condensed milk.


Click in the link below for instructions.


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