One Skillet Ground Beef Straganoff

I am back at the South Arm Community Kitchen after missing one of the kitchen due to personal commitment.

In this kitchen, Minoo shared another three recipes. The main course is a One Skillet Ground Beef Stroganoff.

We served the beef strognaoff with a side dish of Crunchy Bok Choy Slaw. I had blogged about it here.

Ingredients

  • 8 oz. white button mushrooms, sliced
  • 2 tablespoons butter
  • 1/2 onion, diced
  • 1 pound lean ground beef
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 1 teaspoon paprika
  • 1/4 cup dry sherry (we used red wine)
  • 4 cups low sodium beef broth
  • 1 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 4 cups dry egg noodles
  • 1/2 cup sour cream
  • 1 to 2 tablespoons chopped parsley
  • a few dashes of Worcestershire sauce, optional

Source: South Arm Community Kitchen

Serves 6

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Kung Fu Noodle at Parker Place, Richmond

Kung Fu Noodle had moved from Venezia Place to Parker Place.

Kung Fu Noodle occupies the previous location of Ningbo Seafood Restaurant.

The decor were mostly from the previous restaurant.

I like the replica art piece of the Ching Ming Festival.

Ben and I shared two bowls of noodle. The first one was the Kungfu Noodle Special with lamb. The broth had a strong lamb flavour which we liked. Continue reading

Ipputan Ramen Noodle House at Parker Place, Richmond

It was a rainy Saturday afternoon. Arkensen wanted to stay home to catch his favourite Dr. Who show.  So, I went out  with Nanzaro and promised Arkensen to bring home his favourite roast pork from Parker Place.

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Since it was a cold and wet day, we decided to check out the new Ipputan Ramen Noodle House which took over Ajisen Ramen. My last experience with Ajisen was not a good one as the noodle I got was like spaghetti.

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We were told that there is a 12% discount until the end of April for the grand opening.

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I had the Pork Ramen for $8.99. The sweet pepper is not conventional with Japanese ramen. Continue reading

GMen Ramen Izakaya @ Nanchuu on Alexandra Road, Richmond

It was a Saturday evening and Ben wanted go out for a walk. But the weather was more like fall and wet although summer is just a week away. We parked at Lansdowne Mall to check out what was still open. Unfortunately, only restaurants were opened and the mall had already closed.

We ended up walking to Alexandra Road to check it if there are any new restaurants.

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We ended up having dinner at Gmen Ramen Izakaya @ Nanchuu. I had always wanted to have the ramen here since the merge but they used to open only for dinner. But now, they also open for lunch. We had been to Nanchuu before the merge.

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The restaurant is quite narrow and tight. The lighting is on the dim side; not too good for photography. But the service is friendly. The only thing is sometimes, it’s hard to understand what the server says.

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We like that the condiments are set on a rack and do not crowd the table. They are properly labeled and there is even instructions on the wall for how to properly enjoy the ramen.

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Ben ordered the Tonkotsu Shoyu Ramen for $8.75. Continue reading

Want Want Hot & Spicy House and Fresh Elements in Yaohan, Richmond

It’s lunch time on a Sunday. The boys wanted some comfort food and suggested to go to Yaohan Center food court.

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It’s been quite a while since we last visited the Yaohan Center food court. The boys went straight to the Curry House stall for their comfort food. Arkensen ordered the Hainanese Chicken Rice while Nanzaro had the Char Koay Teow.

I walked around to look for something for myself. The Want Want Hot & Spicy House caught my attention. The name sounded familiar. Apparently, there is a similar name stall in Crystal Mall.

Upon checking with the server, I was told that this stall had opened for business in Yaohan Center for a year.

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My attention was caught by the photos of noodles in hotpot on the wall, especially the red hot on the right.

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But, I did not order that. I ordered the Lamb Noodle instead. I love lamb. The server asked me if I want it spicy and if I want cilantro with it. Of course, my answer is yes for both. The lamb noodle is $7.75.

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When the server collected payment from me, she asked for $10.75. I looked puzzled … Continue reading

Shang Noodle House on Saba Road, Richmond

Happy Mother’s Day to all mothers.

Lorna, Marian, Emily and I met up for lunch at Shang Noodle House on Saba Road.

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Shang Noodle House is a relatively new addition to the restaurant scene in Richmond. It had opened since last December.

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Parking is a problem here. There is only one hour parking as the sign above indicates. We were kind of force to leave after the parking limit was up. It’s not a place for hang out unless you dont drive.

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The restaurant is new and relatively bright.

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Although it’s already more than 3 months since opening, the above offer is still on going.

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We ordered two noodles to share. So, we got two free drinks, one coffee and one tea.

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The first noodle is their signature Assorted Mushroom with House Ramen in Japanese Mushroom Soup. It is $8.88.

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The house ramen is a wheat noodle as the server told us. It has a firm texture and I personally quite like it.

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We love the assortment of mushrooms in this noodle. The soup has … Continue reading

Vegetable Noodle Soup

Minoo prepared 3 recipes for the South Arm Community Kitchen.  A Vegetable Noodle Soup, a Chicken Chili and the Lemon Pudding which I had blogged earlier.

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This Vegetable Noodle Soup is a great vegetarian dish if you use tofu instead of chicken. It will be a great dish for the cold season if you made it with chicken stock.

Ingredients

  • 2 tablespoons sasame oil
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 medium potato, peeled and diced
  • 2 large carrots, diced
  • 1 small yellow bell pepper, diced
  • 1 teaspoon each dried thyme, oregano, cilantro and ginger
  • 5 cups water (more if it’s too dry)
  • 1/2 inch bunch (2 oz) whole grain spaghetti, snapped in shorter lengths
  • 2 cups cooked chicken or firm tofu, cubed
  • 1 1/2 cups broccoli, chopped
  • 1 tablespoon honey
  • 1 teaspoon tamari
  • 2 tablespoons lemon juice
  • salt and pepper to taste
  • 1 teaspoon red chili flakes for garnish

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Source: unknown

Serves 8

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Fried Magu Rice Vermicelli

With soup and chicken already on the menu, Joanna completes the meal with a carbohydrate dish. She made a Fried Magu Rice Vermicelli.

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Joanna used a lot of chilis for this Fried Magu Rice Vermicelli. It was a little too spicy for some of the members but I love it.

Ingredients

  • 1 pack Magu rice vermicelli
  • 1/2 pound of beef
  • 2 red and green chilies, julienned
  • 5 cloves of garlic, minced
  • 2-inch ginger, cut into slivers
  • salt and soy sauce to taste

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You can substitute the Magu Rice Vermicelli with any vermicelli, preferably from Jiang Xi.

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Joanna is from the province of Jiang Xi. According to Joanna, the above vermicelli is produced in the Nancheng County, under Mountain Magu, the famous taoist mountain.

On the package:

It is said that after Fairy Maiden Ma became a fairy, she used the rice to make radiant silver thread rice flour noodles. Then Fairy Maiden Ma presented it to the mother of the King in the heaven, on her birthday. Ever since then, it has be contributed to the courts of different dynasty.

Magu rice flour noodles, are all made of Magu silver pearl rice, based on traditional craftsmanship. It is a green food. The product is pure white, tasty, soft but flexible, durably cooked and fit for being fried and coldly dressed with sauce.

Source: Joanna; Serves 4 to 6
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Filipino Cuisine: Stir Fried Rice Stick Noodle (Pancit Bihon)

When comes to Filipino food, we often hear a noodle dish called Pancit. Pancit is Stir Fried Rice Stick Noodle.

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Linda’s Pancit gets the yellowish/orangey colour from Annatto which is the seeds from achiote tree from her backyard in the Philippines. She brought the seeds all the way from Philippines. Annatto is a natural food coloring. It has a mild peppery scent with a hint of nutmeg.

Ingredients

  • 2 packs of 400 grams rice stick noodle
  • 3 tablespoons Annatto seeds
  • 1 pound chicken breast
  • 1 pound bean sprout
  • 1 cup dried wood ear slices, reconstituted in hot water and drained
  • 4 cups water
  • mushroom seasoning to taste

Marinate for chicken

  • 2 tablespoons cooking wine
  • 4 tablespoons soy sauce
  • 4 cloves of garlic, minced
  • 3 tablespoons of sugar
  • 3 tablespoons cornstarch
  • few drops of oil
  • salt and pepper to taste

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P/S: some of the ingredients above are for another dish, i.e. Stir Fried Mix Vegetables which is in the next post

Source: Linda

Prep time: 30 minutes;  Cook time: 30 minutes;  Serves 8 to 10

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Fermented Bean Curd Seafood Udon

Tanni worked hand in hand with Lorna to demonstrate an Asian Style Seafood Udon, flavoured with fermented bean curd. This is like killing two birds with one stone as the ingredients are almost the same except the main flavouring ingredient for the sauce.

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Ingredients

  • 200g Udon
  • 2 tablespoons oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup broccoli flowerets
  • fermented bean curd to taste
  • 2 cups seafood (scallops, squids, mussels, shrimps)
  • 5 sticks imitation crab meat
  • 4 fish balls (halves)
  • 2 tomatoes (sliced for garnishing)
  • 1 green onion (chopped for garnishing)

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Fermented bean curd also known as fermented tofu, tofu cheese, or preserved tofu is a form of processed, preserved tofu used in East Asian cuisine as a condiment made from soybeans. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar, and are sold in blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings. They comes in beige or red colour. I had used the red one in a vegetarian dish recipe. I remembered when I was young, my grandmother used to serve plain porridge with the beige colour fermented bean curd sweetened with some sugar and flavour with sesame oil.

Source: Tanni

Prep time: 20 minutes; Cook time: 20 minutes; Serve 4

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