Tillamook Pepper Jack Cheese

We first discovered Tillamook cheese last year when we travelled throughout Oregon last spring. Tillamook is a county in north western Oregon and is famous for it’s rich grassland, tourism and of course, it’s cheese. There is a Cheese Factory that is opened to the public and is one of the most visited tourist attraction in Oregon. The best part was the cheese tasting!

We have been trying to buy Tillamook cheese in Vancouver but has so far not been successful. Does anyone living in Vancouver area know where one could buy it? These days, everytime we pop over to Washington state, we would buy a pound of two.

Our favourite is the Tillamook Pepper Jack Cheese.

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Tillamook Pepper Jack Cheese blends the mellow essence of Monterey Jack with the spicy “zing” of jalape?o peppers to create a flavor that both comforts and invigorates. We can even see pepper seeds embedded in the cheese but they are not really spicy.

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Legendary Noodles in Richmond

The Legendary Noodle restaurant in Richmond had closed.

We went to the Legendary Noodle restaurant in Richmond. It’s a small diner with only about 30 seats. What sets this place apart is that the chef pulls and cuts the noodles by hand. The chef is a very nice humble man who so graciously consented to have his pictures taken when we asked. He made it look so simple!

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He stretches the dough, brings two ends together, spins it, twists it and repeats the process over and over again until they all form thin strands of noodles. It must have been at least 100 yards of noodles by the time he finished.

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Nothing compares with a bowl of freshly made noodles. I swear that there’s a difference in Legendary’s noodles — not only in the look but also in the taste and texture. They are tender, yet chewy.

The strands are so long that the waitress actually cut the noodles with a pair of scissors just before they bring it to our table.

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Click on the link below for the review of dishes we ordered and more about the restaurant.

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Kimbab

It was awfully sweet of Allie this afternoon. When I lest expected it and am so lazy cooking today, Allie brought over some Kimbab she had made and shared with…

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Creme Brulee

Today, I just crave for some creamy dessert. Creme brulee came to my mind, a sweet crackly crust over a silky textured custard. We always remember Margie who made creme brule when she and Rajan came over for dinner a while back — it did not turn out the way she wanted it but it sure tasted heavenly sweet.

Creme Brulee literally means ‘burnt cream’ in French. Creme Brulee, pronounced as ‘krem bru lay’ is a dessert consisting of a rich custard base topped with a layer of hard caramel, created by burning sugar under a broiler or other intense heat source like kitchen blow torch. It is usually served cold in individual ramekins. The custard base is normally flavored with just vanilla, but it can be flavoured in a number of ways, with chocolate, coffee, green tea, fruit etc.

This is a recipe for a simple creme brulee, just flavoured with vanilla.

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Ingredients

  • 4 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sugar
  • 6 egg yolks
  • 1/2 cup dark brown sugar

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Baked Mayonnaise Salmon

The second recipe which Vanessa shared with us in this week’s cooking club is Baked Salmon. She got the recipe from a friend in Seattle.

Salmon is a popular food, and reasonably healthy due to its high protein and Omega-3 fatty acids content and to its overall low fat levels. We had the chance to see a salmon run in Adams River before and it was so awesome seeing thousands of salmon spawn and then die. It will be a “dominant year” this year — this happens once every four years where up to millions of salmons is expected.

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The Baked Mayonnaise Salmon is crisp on the outside while the meat is moist.

Ingredients

  • salmon steak or fillet
  • Mayonnaise
  • ground black pepper
  • parsley flakes
  • salt to taste

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Click on the link below the for Cooking Instructions.

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Hong Kong Style Fried Rice

Vannessa, the leader of the South Arm Community Centre cooking club, shared with us two recipes this week. Vannessa is originally from Hong Kong. She shared with us Hong Kong Style Fried Rice and a Bake Salmon recipe.

This is the recipe for the Hong Kong Style Fried Rice. Fried rice originates from China and is made typically from cold leftover rice and leftover ingredients. Most regions in China has their own way in making fried rice with the most well known from Fujian and Yanhzhou.

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Ingredients

  • 3 cups of rice, cooked and left overnight in the refrigerator
  • 5 eggs
  • a can of pineapple, cut into bite size pieces
  • 1/2 cup of green peas, blanched in boiling water
  • 1/2 lb BBQ pork, cut into bite size pieces
  • Soy sauce and salt to taste

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Click on the link below for Cooking Instructions.

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Lychee Buffet in Bellingham, WA

Updated: 31st Jan 2015; This restaurant is closed according to Urbanspoon.com.

With the Canadian Dollar getting so strong against the US Dollar, we thought it is a good idea to pop over to Washington state to buy stuff and to stuff ourselves silly with buffet. Buffets in the US is always so much more bigger, better and cheaper than what we normally find in Vancouver.

Bellingham is the closest US city to Vancouver, which is just 15 minutes drive from the border. Bellingham is a thriving little city and I heard over the radio that it is the 6th fastest growth small city in the US … all of this is attributed a lot to it’s close proximity to Canada. Much of the economy of Bellingham is due to the cross border shopping and business.

We had always went to the Old Country Buffet in the Bellis Fair Mall but decided this time to look for another place. We found the Lychee Buffet just off the I-5 at exit 253. The address is 819 Lakeway Drive.

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Lychee Buffet is a chinese style buffet. We went on a weekend and they have the Seafood Special Buffet then. The crabs, oh the crabs … all you can eat! We had a fun time cracking the crabs and peeling the prawns (did I say the prawns?) with our hands. Nice, really nice, dipping it the cocktail sauce.

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There must have been at least five different selections of prawns. The prawns were no tiny-weeny types. There are also oysters and clams. Did I forget to mention salmon too?

Anyway, there were at least 30 different dishes on the main buffet bar. All in, I felt that there must have been at least 80 different dishes in all.

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As always we ended regretting eating buffet. We stuffed ourselves so full we can hardly sit upright. Arkensen was so full that he did not even take his ice-cream. I am sure we have put in an extra kilogram or two by tomorrow.

The quality is not too bad but they were not great either. Well, at least they don’t look and taste like they have been left under the heater overnight — looking dried.

Click below for more pictures …

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Kedah House on SE Marine Drive

I was glad to see last month another Malaysian restaurant has opened on SE Marine Drive in Vancouver — just off the Knight Street Bridge. This Kedah House restaurant is owned by the same operator of the Kedah House along Fraser St. It looks like they are going to close the one along Fraser and moving (or have moved?) to this new larger premises. They have a website at http://kedahhouse.com and listed their menu … go check it out.

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Unlike the many other Malaysian restaurants, this one is owned and operated by Malays. Most other Vancouver area restaurants are chinese owned. So this adds a lot of authenticity to the claim of being truly Malay restaurant.

Don’t expect too much in terms of decor or ambiance from this place. The food was not bad and the prices are, well, berpatutan (reasonable in Malay). We had been to the old restaurant several times before. This new place is surprisingly quite busy on a Saturday afternoon.

I ordered the Lamb Nasi Beryani which is basmati rice with aromatic spices and turmeric. Although it was flavourful, I was somewhat disappointed with the lamb — they are boney and does not have much meat at all. I prefer lamb meat in chunks. This dish is served with a bowl of curry.

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Arkensen and Nanzaro wanted fried rice and opted for the Nasi Goreng Kedah (Kedah fried rice). This dish is served with a flat Malay-style omelette covering the entire dish.

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