Nanzaro treated the family with a German brunch.
Fraser Park Restaurant is located at an unassuming warehouse park at Byrne Road. It was very busy when we arrived around 11:30AM on a Saturday. Sharing table is a norm here.
Ben and I shared a German breakfast as the serving is big. It is a bed of hash brown topped with 3 eggs scrambled with sauteed onions, peppers and cheese. On top of that, there is sausage and generous amount of bacon and ham.
The German breakfast also comes with 2 toasts of your choice and a piece of fruit. (more…)
Ben loves dishes with a lot of sauce. He can just eat steamed rice with sauce.
Ben made this Chinese Five Spice Chicken with Hard Boiled Eggs and Tofu Puff on Thanksgiving weekend. We avoid going out to eat thinking that restaurants will be packed.
- 3 chicken legs, trimmed fat and cut into drum sticks and thighs (about 2 pounds), sprinkled with 2 tablespoons Chinese Five Spice Blend and rub gently
- 2 teaspoons vegetable oil
- 2 teaspoons minced garlic
- 3 to 4 cups of water
- 2 tablespoons sugar
- 1 teaspoon salt, or to taste
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 5 hard-boiled eggs
- 6 pieces tofu puff, cut into halves
- Coriander leaves for garnishing
I like the sweetish Korean potato banchan whenever I dined at a Korean restaurant.
Ben noticed that I like Gamja Jorim and he searched for the recipe to make this side dish for me. He is sweet, just like this dish.
- 4 medium potatoes, peeled, cut into 1/2-inch cubes, rinsed well to remove starch
- 1 large onion, cut into 1 cm chunks
- 2 tablespoons vegetable oil
- 4 cloves of garlic, minced
- 4 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons corn syrup
- 1 teaspoon sesame oil
- toasted sesame seeds, optional
- chopped green onion, optional
- 3/4 cup water
Ben made this Steamed Chicken with Chicken Essence for dinner. I love this kind of healthy dish. He learned how to make this dish from a youtube channel that he…
On the drive back from Coquitlam, Ben stopped by Barnet Marine Park for a walk since the drizzle had eased off.
From the parking area, we crossed a covered bridge for safety purpose.
The covered bridge crosses over a railway line that runs parallel with the park and the Barnet inlet.
After crossing the bridge, a spiral walkway leads to the park area. This is wheelchair friendly.
A remnant of a structure that looks like a fort. (more…)
After the Lafarge Lake visit was cut short by the weather, we went to the nearby Henderson Place Mall for lunch.
We love this mall for it’s variety of Asian and Middle Eastern Cuisines.
This time, the mall seemed more busy than our previous visits. This time, we decided to try the Torta Persian Cuisine.
We picked their specialty Dizi Sangi to try as we saw a copy of a local Chinese newspaper cut out with the photo of Dizi meal pasted in the stall front. We were told that it will take 10 minutes for the food to be heated up. (more…)
Ben and I intended to go for a hike at the Admiralty Point Park on a Saturday. But Ben dilly-dallied after he woke up and only ready for the journey at 10:00AM. He changed his plan as it’s too late for the hike.
We went to Lafarge Lake for a walk instead. Lafarge Lake is a man-made lake located in Town Centre Park in central Coquitlam.
The fall foliage adds colour to the park.
We saw a group of people having a picnic under this canopy. (more…)
Richmond Country Farms Market is one of our favourite place to shop. There is also a small animal farm (not petting zoo) on site for viewing. Pumpkin patch is opened in October and is a popular place for primary school outings. You will see a lot of school buses during the pumpkin patch season.
Country Vines Winery Tasting Room is opened for wine lovers.
It is a great place to shop for seasonal produce. When we were there, corn was the highlight.
There were few truck loads of corn and the price is unbelievable, 10 for $1.
Squashes are in season.
Ornamental Gourds for Fall decorations. (more…)
This is Ben’s home cooking, :-). I feel so blessed.
Ben made the above Flat Rice Noodle Soup for my family. He made the broth from scratch with chicken bones, onion, carrot and celery, You can get the recipe from here.
- Home made chicken broth
- A pack flat rice noodle (enough to serve 4 people)
- a bunch of baby greens, torn into 2 inches pieces)
- 1/2 pound ground pork (I had some that had been pre-fried)
- Shallot (1 or 2 depending on size), thinly sliced
- 2 green onions, sliced
- Salt and pepper to taste