I made this dessert for Ben’s office potluck. It’s kind of last minute request. He only told about the potluck on Monday evening and the potluck is on Wednesday. I only do my groceries shopping on Sunday and am not prepared for it at all.
So, I had to whip up something from what I can find in my pantry.
I still have the shredded young coconut which I mistakenly bought in the freezer. I also have some can coconut juice and 1/2 pack of the agar-agar (missing from the above photo).
- 1 package of 454g shredded young coconut
- 18grams agar-agar
- 1 can 520ml coconut juice (plus enough water to make up 800ml)
- 1 1/4 to 1 1/2 cups granulated sugar (depend on the sweetness you desired)
- Soak agar-agar for 30 minutes and strain.
- Combine agar-agar, coconut juice and water in a pot and bring to a boil.
- Stir until the agar-agar and sugar is dissolved.
- Add the shredded young coconut, give them a few snips if the strands are long.
- Bring back to a boil.
- Ladle into mould or container.
- Let cool. Refrigerate until set.
Nanzaro and I went to Lansdowne Foodcourt for lunch after running some errands.
I went to the R&H Chinese Food stall while Nanzaro opted for the Bubble Waffle Cafe.
When I was there, a lady was making Siao Loong Bao at the counter.
I ordered the Pan Fried Bun. It came in four for $6.99 before tax. Continue reading
Emily, Lorna, Marian and I met up for lunch on a Tuesday afternoon. It was quite difficult to organize a meet up even with just 4 people as Marian is working and busy in the evening for her girl’s Wushu practice. This meet up is a spontaneous one as Marian had to take the day off the resolve her kitchen plumbing problem.
Lorna suggested to have lunch at 0755 Restaurant and Lounge at Continental Plaza. We had walked pass this restaurant many times but never check it out because it was all dark and there is no menu display outside. We have no idea what kind of restaurant is this. Finally, I have a chance to try it.
Only some part of the restaurant is opened up for lunch as it was not busy at all. We were told by the server that on weekend night, there is a live band performing in the restaurant.
I was equally surprised that this place serves Sichuan cuisine. The menu is in the format of an album and there are lots of photos in it. I love this kind of menu.
Sun flower seeds for munching while waiting for our food. This is very common in Beijing.
We started off with items from the appetizer section. The above is the Saliva Chicken. Continue reading
After the dim sum at Neptune Seafood Restaurant in Surrey, Polly and I went over to Burnaby as Polly had to run an errand there. On the way back to Richmond from Burnaby, Polly decided to go to Faubourg for tea break as she still had some time to kill before picking her daughters up from tuition after school.
Faubourgh is one of the best cake meet place that Polly and I enjoy. The little cakes are very pretty but quite costly.
We saw the above sign on the way in and smoothies is just perfect for a warm late spring afternoon.
We shared two desserts. The above was something green tea and passion fruit. It is $5.95. Continue reading
Polly, Rachel, Whitney and I met up in Surrey for brunch.
We had dim sum at Neptune Seafood Restaurant which is a convenient location for Rachel and Whitney as they can do their groceries shopping at T&T in the same mall.
I was late as I missed my bus by the seconds. So, Rachel and Whitney ordered the dim sum first so that the early bird discount applies.
Tea charge is $1 per person as Rachel only drinks water. I do not know that one can opt out from tea charge in a party. Next time, I will ask for that because Arkensen does not drink Chinese tea.
Polly and I just arrived on time as the food was served. Good timing.
We had two ordres of the Stuffed Eggplant as we all love this dish. Continue reading
Polly called me for lunch on a Monday as her appointment was cancelled at the last minute.
I suggested to try the lamb specialty restaurant which was opened about six months ago. It is located on MckKim Way and Garden City.
The decoration is kind of traditional Chinese.
Even the tableware looks traditionally Chinese.
The server who served us is the owner of the restaurant. She is very friendly and recommended us the dishes which are the specialties of the restaurant.
We started off with a Baked Sesame Cake with Mutton ($4.99). Continue reading
This was a dinner on a Sunday evening. It was about 6:30pm and Sanbo Restaurant was full house. There were even people waiting for a table outside the restaurant. When Ben checked with the waitress, she told us the wait will be 15 minutes. But we waited for more than half and hour for a table. Never trust them about the waiting time as it is always longer than they anticipated.
The above was the complimentary daily soup. There is no way to get Arkensen and Nanzaro to try it. It looked unappetizing like some kind of bitter Chinese medicine. Fortunately, it tasted alright. I presumed the colour is from some of the Chinese herbs in the soup.
We ordered 4 dishes to share. Ben wanted to have their specialty chicken but it was sold out that evening. The above was Halibut and Tofu in Hot Pot.
The second hot pot dish was Assorted Seafood with Vermicelli in Satay Sauce. There were a fair amount of pineapples, sweet peppers and onions in it. Continue reading
The Richmond Chinese Free Evangelical Church Praise Dance group celebrated the end of the session with a potluck.
Here were the food from the potluck. Thank you everyone for sharing the yummy food.
Appetizers: Garlic Toast, Marinated Beef Shank.
Braised Beef with Daikon, Braised Pork Skin with Meatballs. Continue reading
The South Arm Community Kitchen made a very simple cookie with just 4 ingredients.
You can substitute the dried papaya with dried pineapple, raisin or any dried fruit or even chocolate chips.
- 2 large or 3 small over ripe bananas
- 2 to 3 tablespoons peanut butter (depends on how ripe the bananas are)
- 1 cup quick oats
- 1/2 cup dried fruit or chocolate chips
Source: South Arm Community Kitchen
Yield: 18 to 20 cookies.
The main dish for the Mexican theme menu shared in the South Arm Community Kitchen is Chicken Quesadilla.
We served the Chicken Quesadilla with Guacamole and Salsa.
- 1 pound skinless, boneless chicken breast, cut into bite size
- 2 tablespoons taco seasoning (recipe below)
- 2 green peppers, cut into strips
- 2 red peppers, cut into strips
- 1 onion, sliced
- 10 x 10-inch flour tortillas
- 1 package Cheddar Cheese, grated
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon Oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Source: South Arm Community Kitchen