Wonton Jook (Congee).....what in the world are they doing at The House of Gourmet in Toronto?

I love wonton and I love congee.

I can eat either of these anytime of the day.  I know, some of you, especially if you are non-Asian may think this is absurd, but wonton or congee is my favorite breakfast food.

On weekend mornings, I will often have a pot of congee brewing before the coffee gets started and wonton is always in the menu rotation for a quick easy meal.
It has taken a few years, but even BR (a meat and potatoes kind of Irishman!) can be caught enjoying these things for breakie once in a while.  If they aren't cooking in the kitchen, he will even go as far as suggesting we go out for them!

Until quite recently, I thought that Wonton and Congee were meant to be served "mutually exclusively".....well I'm here to tell you I have learned something new!

Spicy Edamame (Soy Beans)

Yup, it's been a while between posts, but thanks to BB's request for this recipe....I'm back.  If I have to think about it....may as well write it down for the rest of the world too!

Actually there is a huge backlog of stuff to post but life has been busy and I refuse to be a slave to my blog.

Japchae, Korean Glass Noodles

It was opening weekend in the Tuscan Garden (our ongoing garden makeover project)……that means that Garden Guru and Max have started to settle into their Summer weekend home.

What it means for BR is that the Tuscan Kitchen

West Lake Vietnamese Kitchen in Richmond

4800 No 3 Rd
Richmond, BC V6X 1E4
(604) 276-2921

West Lake has recently relocated from their previous spot in the Empire Centre.  West Lake is now located on No. 3 Road, across the road from The Superstore.  This visit was during their grand opening week and the place was packed during our lunchtime visit.

I like the ambiance of this new location.  This spot was originally the Roosters Quarters....a Montreal style roast chicken restaurant.  In recent years, Celsius and others have occupied this place.

Jimmy, the owner, stopped to chat with us and was saying that his previous location was just too big and the rent and overhead was getting out of hand.  Good luck to Jimmy in this new location.

This location is bright and clean and the decor is simple and fresh.

Alaskan King Crab (Part 2)……..Recipe #1, Steamed with Garlic Sauce (Chinese Style)...Just like your Favorite Chinese Restaurant!

This recipe is Part 2 of a ongoing series about Vancouver's Alaska King Crab Season.
Part 1 of the Alaskan King Crab Series can be found here.  All the recipes will eventually be posted as individual posts.  Please check back!

Alaskan King Crabs can look a bit intimidating...they move around, have massive heads and are quite spiny.  If you can get past all of that and try cooking this is your own kitchen, you will be rewarded with something really amazing.

Pan Fried Chive Dumplings....Inspired By Chen's Shanghai Restaurant

So what do you do on a snowy morning?  Over here we think about what are we going to eat for brunch!
Dee and Max did an overnighter because of the snow last night.  After our morning coffees we discussed our next feeding.

BR was quite excited when Chen's was thrown into the discussion.  If you are expecting a restaurant review you are going to be disappointed. When you don't take photos, you can't really blog properly.  Long story....I was a bit off my game this morning.  Camera issues, well actually camera owner issues.  No photographs were taken but we had our fill of yummy dumplings and noodles.
We all left very happy.  That was less than 2 hours ago.

These could be the dumplings we had at Chen's....but they are not.  These were created just moments ago
at A Wok in the Tuscan Kitchen........looks yummy, right?

Need a Quick satisfying lunch.....Deer Garden Signatures, Richmond might fit the bill

Deer Garden Signatures, Richmond BC

 8580 Alexandra Road (2nd floor)

Richmond, BC

(604) 278-9229

We stopped in for a quick lunch at Deer Garden.  This is a very popular spot, so we know to be quick and to avoid a huge line up, we must arrive early.  We were a group of 4 and we arrived around 11:30

Huang Fei Hong Spicy Peanuts

Just a quickie today.  

Yowzzza.......if you are craving a spicy treat, this might be exactly what you are looking for.  Yummy chili roasted peanuts.  Packs a really spicy punch, especially if you eat the chilis.  Bonus....if you like the tongue numbing sensation of Szechuan  peppercorns, you will not be disappointed.  We had them with our congee......the perfect accouterment!

Anyone else eating these?

新年快樂 Happy Year of the Rabbit! 恭禧發財

恭禧發財 Gung Hay Fat Choy!

新年快樂 Sun Nian Fai Lok!

Chinese New Year Celebrations will be in full swing by the time you are reading this. We will be celebrating with friends and family. There will be an abundance of food and perhaps a bit of frolicking!

Here is a fun link that will provide the quick and dirty about Chinese New Year.

http://www.theholidayspot.com/chinese_new_year/

As with most families, the celebrations revolve around food. Ours is no exception. My mom does a lot of traditional cooking….making sure we feast on a bounty of things that will bring luck and prosperity to our family. One of the traditions my mom has always followed is including our ancestors in the celebration. An offering is made to our dearly departed relatives. I admire my mom for carrying on this tradition. It has taught me the true meaning of respect. I have much gratitude for our family’s ancestors. They have laid the foundation for who we are today.

OK onto the food.

Hot Pot or if you want to be a fancy pants.....Fondue Chinois

The Hot Pot....in action  (Fish Paste and Veggies)

This is one of the meals that evokes some really good memories.  Don't you just love it when food does that?

My earliest recollection of this meal would be hanging out at the association hall in Chinatown and enjoying this meal with my dad and all the "village uncles".  They were busy preparing the big feast to bring in the New Year.
Usually on December 26 or 27, the preparations would begin, starting with the washing of the dishes, which had been stored for a year.

After a long day of washing and cleaning they would make this meal outside over huge propane burners made from converted oil drums.  Enormous woks would hold  the boiling broth and all sorts of things would get thrown in.  To be honest, I don't recall what we ate.....usually there was a lot of choy (greens).  I just remember looking forward to this fun meal....hanging out with dad and the boys.  In fact, I think it took some convincing on my part to be allowed to join in this male ritual.

Today we enjoy this hot pot meal much more often than once a year.
We have recently purchased an induction cook top and love it....we think it's an upgrade from the butane burner. It's instantaneous!.....and it seems the house doesn't get as warm as it does with open flames from the butane burner.