Beef and Noodles

Andrea showed us how to make the Beef and Noodle in our last Richmond Cooking Club. Andrea told us that she adopted the recipe from the Canadian Living magazine and that she makes this often for her family.

It is a variant of a dry rice noodle flavoured primarily with soya sauce. This is a simple and quick dish to make.

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Ingredients

  • 6 oz rice stick noodles
  • 2 tablespoons vegetable oil
  • 2 large cloves garlic, minced
  • 1 jalapeno pepper, sliced (optional)
  • 6 oz top sirloin grilling steak or inside round marinating steak, thinly sliced
  • 1 1/2 cups chopped broccoli or green beans
  • 2 tablespoons soy sauce (or 1 tablespoon of fish and soy sauce)
  • 1 teaspoon granulated sugar
  • 1 cup bean sprouts
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh basil or parsley
  • lime pieces

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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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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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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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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. (more…)

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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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