Moussaka

The South Arm Multicultural Community Kitchen made a Greek theme meal.

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The first recipe is Moussaka.

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We served the moussaka with a yogurt dip.

Ingredients

  • 4 Asian eggplants
  • 2 carrots diced
  • 3/4 pound ground beef
  • 1 egg
  • 1/2 cup Panko bread crumbs or oats
  • 1 teaspoon ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground nutmeg
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • ground pepper to taste

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Source: South Arm Community Kitchen

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Kawawa Japanese Ramen in Metropolis at Metrotown, Burnaby

Ben and I were bored walking in the malls in Richmond when the weather does not permit us to walk outside. So, Ben drove to Metrotown instead. In fact, it’s better to walk in Metrotown as it’s bigger, hence we need to walk less rounds to achieve our goal.

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After our walk, we looked for a restaurant for lunch. We ended up with Kawawa Japanese Ramen on the upper level of Metropolis. We were there around noon and the restaurant was already full. We were the first in line for the next seating.

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We were given the menu while in line and the server took our orders before we got a table.

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The seating is pretty tide.

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Ben ordered the Kawawa Ramen which is their signature ramen with miso broth. It is served with 3 pieces of roast porks which are fork tender. There are also beansprout, kimchi, onion slices, egg and seaweed slice. Continue reading

Cafe Mai Mai & Pho on Granville St., Vancouver

Ben and I went out for lunch after our morning walk on a Saturday.

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Ben drove to Granville St., with the intention to have lunch at one of the restaurants along the that street. We ended checking out Pho Mai Mai as it was rainy day and a bowl of noodle soup will be heart warming.

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The restaurant was pretty quiet when we arrived. Just simple seating arrangement, nothing fancy.

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We shared two items. A pho which came with raw beef. The soup was flavourful and the server told Ben that their dishes were MSG free. Continue reading

Zen Kitchen in International Buddhist Temple, Richmond

Lorna invited me to a vegetarian lunch just prior to Chinese New Year. The lunch was organized by the S.U.C.C.E.S.S Women Success Women’s Club, Richmond division.

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Zen Kitchen is located in the International Buddhist Temple on Steveston Highway, Richmond.

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We had the Iron Goddess (Tieguanyin) Chinese tea.

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First item on the table was a soup. It consisted of corn, carrots, water cress, cashew nuts, etc. The soup was quite sweet.

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There were even a few vegetarian meatballs in the soup.

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The appetizer platter made of various flavours of gluten which include sweet and sour, curry, etc. The center piece was a vegetarian ham. Continue reading

Bubble Waffle Cafe in Lansdowne Foodcourt

When it rains, Ben and I will walk in the mall. Rain will not deter us from our daily goal of walking 10,000 steps.

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On one of the day that we were walking in the Lansdowne mall, Ben tempted me to have lunch at the Bubble Waffle Cafe. Since it’s still early, there is no wait. If you come at peak lunch hour, there is usually a line. This is one of the busiest stall in the Lansdowne foodcourt.

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We decided to share just a meal. We had the Hainanese Chicken Laksa. The color was good and the broth was flavourful. The best is that the Hainanese chicken is boneless. Continue reading

DOV 2016: Flying Beaver Bar & Grill, Richmond

Lorna, Polly and I went for another Dine Out Vancouver event before it ended on 31st Jan 2016.  We went to Flying Beaver Bar & Grill on Inglis Drive. The restaurant is adjoined to the Harbour Air seaplanes port.

We were not able to enjoy the Fraser River view since we went there for dinner on a windy and rainy evening.

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We were there before 6PM and the restaurant was busy. I had tried to make a reservation for the DOV but was told that they no longer take reservation and it’s on first come first serve basis.

I have never been to this restaurant before and was quite surprise to find out that we have to look for a table ourselves. Fortunately, I found an empty table without much wait. The restaurant just got more busy into the evening. Sometimes, people will be standing next to your table waiting for customers to leave. It’s like eating in a busy food court.

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Please bear with the poor photos as the lighting is quite dim in the restaurant.

Since there were three of us, we were able to order every item from the dine out menu.  The dine out menu here is served all day and is $20 for a 3 course meal.

Polly had the New England Clam Chowder for ease of chewing as she has braces on. The clam chowder is house made with potatoes, sweet corn, vegetables and their own blend of spices. If I’m not mistaken, there were some salmon in it too.

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Lorna and I shared the Baja Fish Tacos which is beered battered cod tacos topped with coleslaw, salsa fresca and chopotle aioli. Continue reading

Silver Tower Cafe Restaurant at Alexandra Road, Richmond

This is another lunch before Ben’s business trip. He suggested a few restaurants for the boys to decide and we ended up with Silver Tower Cafe.

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Since Ben will be away, he took charge of the ordering. The first item was Malaysian Beef Fried Rice. It was a decent fried rice but the flavour of belacan was not strong enough.

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The fried rice came with a drink. No extra charge for ice milk tea.

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The rest of the items were from the Chinese dishes section which came with a bowl of steamed rice and soup. The above was listed as Malay Pork Bean which was long beans stir fried with pork. A favourite in my family. The long beans were crisp. Continue reading

Indian Naan Bread

We made Indian Naan Bread to serve with the Butter Cashew Chicken at the South Arm Community Kitchen.

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Our naan did not rise as much because we do not have enough time for the bread to proof in the session.

Ingredients

  • 1 teaspoon active dry yeast (not instant active dry yeast or rapid rise yeast)
  • 3 teaspoons sugar, divided
  • 2 cups all-purpose flour, spooned into measuring cup and leveled off with a knife, plus more for rolling
  • 1 teaspoon salt
  • heaping 1/2 teaspoon anise seeds (we used cumin seeds), optional
  • 3 tablespoons plain yogurt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons melted salted butter or extra virgin olive oil for brushing on finished naans

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Source: South Arm Community Kitchen

Serves 6 naans

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Minoo shared the above food safe tips at the kitchen.

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Easy Butter Cashew Chicken

The South Arm Community Kitchen made Indian food as per some of the participants’ request.

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The first dish is Easy Butter Cashew Chicken. We toned down the chili powder and cayenne pepper as one of the participant cannot eat spicy food.

We served the butter cashew chicken with brown basmati rice. You can click on the link here to check how to cook basmati brown rice.

Ingredients

Marinate

  • 1 pound boneless, skinless chicken thighs, trim fat and cut into bite size
  • 1/2 cup plain yogurt
  • 1/2 teaspoon salt
  • 1 tablespoon garam masala
  • 1/4 teaspoon cayenne pepper

Sauce

  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 teaspoons lemon juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 bay leaf
  • 1 cup crushed tomatoes
  • 1 cup half-and-half
  • 1/4 cup cashew nuts, roughly chopped

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Source: South Arm Community Kitchen

Serves 6

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DOV 2016: CAVU Kitchen Bar – Hilton Vancouver Hotel, Minoru Blvd, Richmond

The Dine Out Vancouver event ran from Jan 15 to 31 in 2016. Emily, Marian, Lorna and I met up at CAVU Kitchen Bar before two of the ladies travel back to their home country to celebrate Chinese New Year.

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We arrived around 5:30PM and the restaurant was not busy yet. If you dine here, register your license plate number at the front desk to avoid a parking ticket.

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Since, there were four of us, we had the chance to order everything from the dine out menu. By the way, the dine out menu price is $30.

The first appetizer was Tandoori Spiced Calamari served with a pappadom, cabbage, tomato chutney and cucumber raita. We thought the calamari was over breaded.

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We had two servings of the second appetizer which was Poached Beet with Goat Cheese. Celery. Walnut Granola and Grainy Mustard. The only item which stood up here was the sweetish Walnut Granola. Continue reading