Agnes also prepared a jello for us to snack on while waiting for the Sesame Chiffon Cake to bake in the oven.
- 3 grams chia seeds
- 300ml water
- 10 grams Osmanthus syrup
- 10 grams jello powder
- 6 grams Goji berries
- 50 grams rock sugar
- Soak chia seeds and Goji berries separately for 30 minutes.
- Combine water, Osmanthus syrup, jello powder and rock sugar in a sauce pan and cook on low until sugar melted.
- Add chia seeds and Goji berries and pour into a container and refrigerate for 2 hours.
The praise dance group from RCEFC had a cake demo session during the spring break.
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.
The Sesame Chiffon Cake was light and fluffy and the sesame flavour came through.
- 6 egg whites
- 60 grams granulated sugar
- 1 teaspoon cream of tartar
- 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
Source: this recipe is adapted from http://www.christinesrecipes.com
Nian Gao is a Chinese New Year food which symbolizes growth.
I had some leftover nian gao which had harden. So, I fried it up for snack.
I fried the nian gao with some yam (sweet potato) for added texture.
- 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
The South Arm Multicultural Community Kitchen serves the Chicken Marsala Fettuccine with a simple salad.
The arugula adds a peppery flavour to the salad.
- 1 pound fresh Spinach plus Arugula
- 1/3 cup sunflower seeds
- 1 can Mandarin oranges, drained
- 1/4 red onion, minced
- 1/4 cup cider vinegar
- 3 tablespoons olive oil
- 3 tablespoons water
- 1 tablespoon sugar
- 1/4 teaspoon Worcestershire sauce
- 1 garlic clove, minced
Minoo also shared a general make your own salad dressing recipes as below.
Source: South Arm Community Kitchen
Lorna and I went to Kongee Dinesty for lunch before we went to Costco in Richmond.
Kongee Dinesty offers customizable congee and traditional Chinese dishes.
Kongee Dinesty has a open kitchen where customers can see cooks at work.
Chinese tea is served. The tea had a flower scent to it.
Lorna ordered her favourite handmade Sweet Chinese Donut.
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
My family had dinner at Pho Japolo on Bridgeport Road before Ben left for another business trip.
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.
Nanzaro’s favourite condiments, various chili sauces.
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
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.
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.
The restaurant is nice, with nice lighting, even a chandelier. Each table has a Chinese news paper on it for the patrons.
I ordered French Toast for $6.95. Continue reading
Minoo shared a pasta recipe in the South Arm Multicultural Community Kitchen.
The flour-coated pounded chicken breast halves are braised in a mixture of Marsala wine, butter, olive oil, mushroom and oregano.
- 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
The key of this recipe is the Marsala wine.
Marsala wine is produced from the Italian city of Marsala in Sicily. It is a dry, sweet wine.
Source: South Arm Community Kitchen
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.
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.
The menu cover is nice. We ordered a combo for 3 at $50 which comes with 2 BBQ meat and two dishes.
Complimentary daily soup.
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
The praise dance group from RCEFC celebrated the end of winter session with a dim sum brunch at Gingeri Chinese Cuisine.
Our group occupied two tables. Tea charge is $1.20 per person.
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.
Poached Vegetables was served with oyster sauce on the side.
Steamed Shrimp Dumpling which I did not try. Continue reading