Myojo Instant Noodles

OK, this is kinda weird but everyone in the family simply love this instant noodles. I would even dare to say that the boys are so addicted to these stuff that they can have this twice a day. We have once blogged about the Myojo Ramen Char Mee quite a couple of months back (see here).

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You see, we could never get these noodles from the stores in Vancouver. We always have people bring over or send over them from Malaysia or Singapore. Well, no longer … Polly’s husband, Vincent has started importing them and is stocking them in Richmond.

Vincent decided to import these and other varieties of Myojo recently and the shipment just arrived three days ago. These are to test the consumer market here. So far, it’s looking good because they seem to be selling well. The other varieties in the store are Mee Poh (non spicy), Korean Kimchi Noodle, Vegetarian and Mee Goreng.

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The store is selling a pack of 5 for 2.98 during this promotional period. After which, the retail price will be 3.50. I bought 2 boxes of the Myojo Ramen Char Mee. Each box contains 12 x 5 packs of noodles — that’s 120 individual packets of instant noodles! Trust me, 120 is not much and they will go very fast in our home!

The store which sells the Myojo instant noodles is Smart N Save located in Lansdowne Mall in Richmond. Smart N Save sells a variety of South East Asian food products. I was told by Vincent that this year, the store is giving out VIP discount card for purchases above $25. The VIP card entitles you for a $2 discount for every $25 purchase and valid until the end of this year.

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As this shipment of Myojo noodles is for testing of the market, the store might not continue to import if the product is not selling well. But, I’m sure people will discover this great noodle in no time. In fact, Polly told me that after we left, an American came to the store and bought 2 boxes of Ramen Char Mee to bring back to US. He commented that the noodle is very good.

Anyway, Vincent also imported quite a few other food stuff from Malaysia. We bought a few of those too and will blog on them sometime next week.

Hon’s on No. 3 Road (Again)

Updated: 1st Feb 2015; This restaurant is closed.

Went to Hons again for dinner over the weekend. You know, it’s one of those days when you wanted to eat out but just can’t think of anywhere to go. Their menu is extensive, the food is good, the price is cheap, and parking is easy.

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This time we ordered a dinner set for 2 which cost $19.80. The dinner set comes with a soup of your choice, 2 dishes of your choice and 2 dessert soups. We also ordered a bucket of steam rice to go with this. The total cost of the meal comes up to $26 (include tax and tips).

Wonton Soup is the boys favourite. They can eat just this for dinner.

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Banana Walnut Muffin

I have two over ripen bananas sitting on my counter. I know nobody is going to touch it. So, I decided to put them to good use by making Banana Walnut Muffins. With the recipe below, you may use pecans or hazelnuts instead if you like.

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Ingredients

  • 1 1/4 cups all-purpose flour
  • generous 1/4 cup golden superfine sugar
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 1 cup walnuts, chopped coarsely
  • 2 large ripe bananas, mashed
  • 1/4 cup milk
  • 2 tbsp butter, melted
  • 1 egg, beaten
  • 1/2 tsp vanilla extract

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Sally Lunn’s Muffin Version 2

I think this one looks better — almost seem perfect, don’t you think?

Two weeks ago I blogged about making the Sally Lunn muffins from an idea I gotten from Rosa’s blog. That didn’t turn out OK and so I tried again this weekend with a few new tips from Rosa. This time they turned out pretty good — no more burnt sides.

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Here are the adjustments which I made.

  • I have all my ingredients in room temperature.
  • I lower the oven temperature to 300 F and extend the baking time to 35 minutes.
  • The original recipe makes 24 muffins but I only made 18 muffins. I filled up the muffin tins almost to the top.

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This even tastes better — Ben likes it and ate two in a go.

Tulip Festival in Skagit Valley, WA

OK, this is not about food again but I just can’t resist posting more photo shots I made today. Feel kind of guilty hijacking Suanne’s blog for my pix … aaaanyway …

We made our way across the border today into Washington state and visited the Tulip Festival at the Skagit Valley. Skagit Valley has been hosting the Tulip Festival every April for the past 23 years and is about 50 miles from the Canada-US border. Here are some of my favourite shots – hope you enjoy it.

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Click on More for more photos.

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Dim Sum in Pink Pearl Restaurant

For long timers in Vancouver, Pink Pearl is perhaps the most well known dim sum restaurants. It’s also one of the first upscale dim sum places in Vancouver. Located in East Hastings between Main and Commercial, Pink Pearl had over the years been somewhat surplussed by newer and fancier dim sum restaurants located in Richmond and Burnaby. Opened in 1981, before the start of big scale inflow of newcomers from Asia, this restaurant must have been one of the top restaurants in it’s early years. This is evident from the fact that they have won numerous best Chinese restaurant award in the 1990’s.

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I must say that the menu is pricey but the quality is very good. They may be amongst the best in class of traditional cart-arounds of the good old fashioned way. The somewhat drawback is the location. Many people are put off going to eat in East Hastings where car breakins are known in this part of the city. However, we were not concerned because the restaurant has a security guard patrolling the car park which is also very visible all round.

The most notable difference between this restaurant and other dim sum restaurant is that there are as many Caucasian as there are Chinese customers. I think it is because of the good reputation that the restaurant has built over the years. Despite such varied clientele, the dim sum is as authentic as any dim sum places you’ll ever find anywhere in the world.

We especially like the setting of this restaurant as the dim sum is served on carts pushed by the waitresses. Here, you can look at the items and decide what looks appetizing to you. There is also a cart with frying action on the spot. It makes the selections look much more inviting.

Suanne and I decided not to order the normal steamed buns and dumplings but instead decided to order some dishes we don’t normally order. Here are the dim sums we ordered … starting with Jar Leong which is basically yeow jar koay wrapped in cheong fun. It is crunchy on the inside and served with sweet soya sauce.

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The dish below is Pepper filled with fish and prawn paste. It’s fried to perfection.

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Egg Florentine Version 2

OK, here is my second attempt in making Egg Florentine. I has earlier tried making it but it turned out looking really funny. I rechecked the recipe and I think what I did wrong was the fact I overcooked the eggs into hard-boiled ones. So, for this time I use one of those plastic thingy that I imported all the way from Malaysia which makes perfect soft-boiled eggs.

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It’s very easy making soft-boiled eggs using this thingy … I just place the eggs inside the container and then I poured boiling water into the container to the right level indicated on the sides. You can cook up to 4 eggs at a time. I then just covered the container and waited till the water in the egg compartment completely dripped into the compartment below.

Remember to bring the egg temperature to room temperature first.

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The above are the soft boiled eggs cooked from the gadget, perfectly cooked.

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Here is my Egg Florentine Version 20. I still found that the egg yoke was over cooked when the Egg Florentine came out from the oven. Does anyone know how can I improvise this? Anyway, it looks slightly better this time, don’t you think?

Japanese Cabbage Pancake

For this week’s cooking club, Tammi also showed us how to make a Japanese Cabbage Pancake. This seems like a simplified version of Okonomiyaki that Yumiko made. Yumiko’s Okonomiyaki was awesome and had a lot more ingredients. Tammi uses prawns and cabbage — a simpler version but much more quicker to make.

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Ingredients

There are only 5 ingredients in this recipe:

  • 1/3 piece of a small cabbage
  • 6-7 pieces of prawns
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 4 eggs
  • salt and pepper

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You may substitute the prawns with mushrooms, green onion, peppers or carrot if you prefer a vegetarian pancake. For those who prefer other meat can also substitute the prawns with diced ham, diced cooked chicken, bacon, cheese, etc. Continue reading

Springtime Colors

Spring is my favourite season. After the drab and cold winter, it’s always great to see colours springing up everywhere. This is certainly a great time to whisk out the camera and do some photography. Here are some pictures I took just outside our home this afternoon. Enjoy!

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Click on more to see the rest. Continue reading

Hershey’s Sticks

We came across this NEW Hershey’s Sticks in a 7-Eleven store last weekend. It costs $3.09 per box which I felt was very expensive for chocolates.

Hersheys is the world’s largest chocolate manufacturer. This is simple to remember — that Hershey’s is made by a company called Hersheys which is located in the town of Hershey, Pennsylvania by a man called Milton Hershey. Remember this because I am going to give you all a quiz on this at the end of this blog, you hear?:-)

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The box contains 9 individually wrap sticks. Here is the nutrition facts for 1 stick (11g):

  • 60 calories
  • 3 g fat
  • 5 mg cholesterol
  • 15 mg sodium
  • 7 g carbohydrate
  • 1 g protein

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The milk chocolate is smooth and creamy and filled with caramel. The sticks are thin — nice but like I said, a tad too expensive.

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