Chia Seed Goji Berry Osmanthus Jello

Agnes also prepared a jello for us to snack on while waiting for the Sesame Chiffon Cake to bake in the oven.

IMG_7427

Ingredients

  • 3 grams chia seeds
  • 300ml water
  • 10 grams Osmanthus syrup
  • 10 grams jello powder
  • 6 grams Goji berries
  • 50 grams rock sugar

Instructions

  1. Soak chia seeds and Goji berries separately for 30 minutes.
  2. Combine water, Osmanthus syrup, jello powder and rock sugar in a sauce pan and cook on low until sugar melted.
  3. Add chia seeds and Goji berries and pour into a container and refrigerate for 2 hours.

Sesame Chiffon Cake

The praise dance group from RCEFC had a cake demo session during the spring break.

IMG_7470

Agnes is kindly enough to open her house for the cake demo. She brought the above Sesame Chiffon Cake to one of the praise dance for sharing for the after dance snack break. It was a great hit and everyone was asking her how to make it. So, she decided to do a demo during the spring break.

IMG_7474

The Sesame Chiffon Cake was light and fluffy and the sesame flavour came through.

Ingredients

Egg White

  • 6 egg whites
  • 60 grams granulated sugar
  • 1 teaspoon cream of tartar

Egg Yolk

  • 5 egg yolks
  • 30 grams granulated sugar
  • 64 grams all purpose flour + 16 grams cornstarch or 80 grams cake flour
  • a pinch of salt
  • 1 teaspoon baking powder
  • 25 grams ground black sesame
  • 50 grams vegetable oil
  • 80 ml milk

IMG_7402

Source: this recipe is adapted from http://www.christinesrecipes.com

Continue reading

Fried Nian Gao

Nian Gao is a Chinese New Year food which symbolizes growth.

IMG_7398

I had some leftover nian gao which had harden. So, I fried it up for snack.

IMG_7399

I fried the nian gao with some yam (sweet potato) for added texture.

Ingredients

  • 1 nian gao (about 400g) cut into slices
  • 2 eggs beaten
  • 5 tablespoons all purpose flour
  • 1/2 tablespoon cornstarch
  • 1 tablespoon cold water
  • pinch of salt
  • oil for frying
  • optional sweet potato or yam or taro slices which had been steamed

IMG_7392

Continue reading

Spinach Arugula Salad

The South Arm Multicultural Community Kitchen serves the Chicken Marsala Fettuccine with a simple salad.

IMG_8096

The arugula adds a peppery flavour to the salad.

Ingredients

  • 1 pound fresh Spinach plus Arugula
  • 1/3 cup sunflower seeds
  • 1 can Mandarin oranges, drained
  • 1/4 red onion, minced

Dressing

  • 1/4 cup cider vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons water
  • 1 tablespoon sugar
  • 1/4 teaspoon Worcestershire sauce
  • 1 garlic clove, minced

IMG_8034

Minoo also shared a general make your own salad dressing recipes as below.

Salad dressing recipe

Source: South Arm Community Kitchen

Continue reading

Kongee Dinesty on Capstan Way, Richmond

Lorna and I went to Kongee Dinesty for lunch before we went to Costco in Richmond.

IMG_7391

Kongee Dinesty offers customizable congee and traditional Chinese dishes.

IMG_7386

Kongee Dinesty has a open kitchen where customers can see cooks at work.

IMG_7376

Chinese tea is served. The tea had a flower scent to it.

IMG_7379

Lorna ordered her favourite handmade Sweet Chinese Donut.

IMG_7385

She also wanted to try their Imitation Shark Fin Soup. The imitation shark fin is actually bean thread noodle. Lorna commented that the version here is just so-so.  Continue reading

Pho Japolo on Bridgeport Road, Richmond

My family had dinner at Pho Japolo on Bridgeport Road before Ben left for another business trip.

IMG_7371

We came back to Pho Japolo wanted to try the specialty dishes. Unfortunately, those dishes had been discontinued. They only serve regular Vietnamese noodle soup, rice plate and vermicelli bowl.

IMG_7360

Nanzaro’s favourite condiments, various chili sauces.

IMG_7363

Arkensen ordered the Noodle Soup with well-done flank, fatty brisket, soft tendon and beef tripe. The large bowl is $9.95. The serving is not as large as other Vietnamese places. Continue reading

Boston Restaurant on Victoria Dr., Vancouver

Ben and I went to Vancouver for our morning walk. We parked along Victoria Dr. and walked along it to look for a place for breakfast.

IMG_7356

We came across the above Boston Restaurant which was opened early. We were there just after 8:00AM. This is a Hong Kong style restaurant.

IMG_7343

The restaurant is nice, with nice lighting, even a chandelier. Each table has a Chinese news paper on it for the patrons.

IMG_7348

I ordered French Toast for $6.95. Continue reading

Chicken Marsala Fettuccine

Minoo shared a pasta recipe in the South Arm Multicultural Community Kitchen.

IMG_8094

The flour-coated pounded chicken breast  halves are braised in a mixture of Marsala wine, butter, olive oil, mushroom and oregano.

Ingredients

  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless, boneless chicken breast halves – pounded to 1/4-inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 2 cups sliced mushrooms
  • 1 cup Marsala wine
  • 1/2 cup chicken broth

IMG_8037

The key of this recipe is the Marsala wine.

IMG_8059

Marsala wine is produced from the Italian city of Marsala in Sicily. It is a dry, sweet wine.

Source: South Arm Community Kitchen

Continue reading

Cantonese BBQ Restaurant on Capstan Way, Richmond

My family went out for dinner on a Saturday evening. Only Nanzaro came with us as Arkensen was in the midst of doing his homework and he did not want to be interrupted.

IMG_7342

We went to the new (to us) Cantonese B.B.Q. Restaurant on Capstan Way, Richmond. We did not see a lot of BBQ meat from the window.

IMG_7328

The menu cover is nice. We ordered a combo for 3 at $50 which comes with 2 BBQ meat and two dishes.

IMG_7331

Complimentary daily soup.

IMG_7332

We had BBQ duck and BBQ pork for the 2 BBQ meat because we had roasted pork from HK BBQ master the day before. Continue reading

Gingeri Chinese Cuisine in Lansdowne Mall, Richmond

The praise dance group from RCEFC celebrated the end of winter session with a dim sum brunch at Gingeri Chinese Cuisine.

IMG_7313

Our group occupied two tables. Tea charge is $1.20 per person.

IMG_7315

The first dish to arrive was Mini Glutinous Rice. It was not as mini as it’s name but justifiable for the price of $8.80.

IMG_7316

Poached Vegetables was served with oyster sauce on the side.

IMG_7317

Steamed Shrimp Dumpling which I did not try. Continue reading