I love this dish called Ants Climbing Tree. So, Ben made it for me one day.
- 4 oz mung bean noodle/glass noodle
- 1 tablespoon oil
- 1 tablespoon finely minced ginger
- 1 tablespoon spicy fermented bean sauce
- 4 oz ground pork
- 1 can (398ml) chicken broth
- 1/2 teaspoon sugar
- 1 teaspoon dark soy sauce
- 2 teaspoons light soy sauce
- 2 stalks green onion, chopped
- 2 Thai chili, finely chopped (optional)
Source: The woks of Life
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
My family visited the RMD Oriental Rice Noodle on Akroyd Rd for dinner on Sunday evening.
This is a new restaurant that replaced the Tri-Ty Café.
The name of the restaurant literally says “Cross Bridge Rice Noodle”; just like the art work on the wall.
The above is how the ingredients of the dish being served; everything displayed in small saucers. The sliced meat in rectangle box is charged extra for $2.99. Both Nanzaro and Ben selected lamb for the extra meat.
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.
- 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
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
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.
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.
We were told that there is a 12% discount until the end of April for the grand opening.
I had the Pork Ramen for $8.99. The sweet pepper is not conventional with Japanese ramen. Continue reading
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.
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.
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.
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.
Ben ordered the Tonkotsu Shoyu Ramen for $8.75. Continue reading
It’s lunch time on a Sunday. The boys wanted some comfort food and suggested to go to Yaohan Center food court.
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.
My attention was caught by the photos of noodles in hotpot on the wall, especially the red hot on the right.
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.
When the server collected payment from me, she asked for $10.75. I looked puzzled … Continue reading
Happy Mother’s Day to all mothers.
Lorna, Marian, Emily and I met up for lunch at Shang Noodle House on Saba Road.
Shang Noodle House is a relatively new addition to the restaurant scene in Richmond. It had opened since last December.
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.
The restaurant is new and relatively bright.
Although it’s already more than 3 months since opening, the above offer is still on going.
We ordered two noodles to share. So, we got two free drinks, one coffee and one tea.
The first noodle is their signature Assorted Mushroom with House Ramen in Japanese Mushroom Soup. It is $8.88.
The house ramen is a wheat noodle as the server told us. It has a firm texture and I personally quite like it.
We love the assortment of mushrooms in this noodle. The soup has … Continue reading
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.
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.
- 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