Guess who went to Tsui Hang Village the second time around? Me! After watching an event at the Queen Elizabeth Theater I led my family to the corner of Granville and Davie.

This place is like a secret door to a different time. It seems far away from the busy streets of Granville. Trust me, when you’re hungry and you’re looking for a quiet place to eat, this is the perfect place.

Hot & Sour Soup

Honey Garlic Pork Ribs

Seafood Fried Rice

Beef + Pasta Noodles

On the house dessert

Family and friends enjoyed the meal. They appreciate my recommendation. But of course! 

P.S There is a minimum $8/person every weekends and holidays. 

I followed Kim Lyon’s 10 Day Plan to Trim Fat. 

She has what she calls a Flush Fat Water Recipe.  This drink is said to cleanse your system and helps burn fat. It’s really easy to make!

This was my dinner by the way, my “special” water and my not-so-vegetarian burrito.

It tastes so fresh and light. It reminds me of Singapore because for some reason everywhere I went they always had lemon in their water (which I didn’t appreciate at the time.) Oh! I didn’t have every ingredient, so I got lime and orange for tangerine and grapefruit.

And my not-so-vegetarian burrito!

Basically just  tomatoes, onion chives, mixed salad greens, mushrooms, bacon and mozzarella and the tortillas. 

Mix, microwave and that’s it!

The first time I used siomai in my pancit, I was in love. It tasted wonderful! Meaty, rich and full of flavour. It’s supposedly a quick dish but since you have to steam the siomai it may take a while. The wait is worth it though. Try this pancit variation!

Ingredients:

Carrots

Onion

Garlic

Pepper

Green Bellpeppers

Calamansi (Calamondin)

Chinese Cabbage

Instant Siomai

Procedures:

1) Steam the siomai and slice in two or three when cooked.

2) Mix spices and vegetables into a wok, put in the siomai.

3) Add in the pansit, mix and season to taste with soy sauce, calamansi and pepper.

The three dishes fit perfectly with each other. We were a wee bit afraid the prices would go over our budget but it wasn’t even expensive. We only spent around $30.00 for three without finishing everything!

This is definitely one of my favorite Chinese Restaurants.

Main Meals:

Duck with Lemon and Ginger, Tofu in Seafood Hotpot

There’s only a few chinese food places in the area of New Westminster and judging from Urban Spoon’s review, this place is pretty neat. I feel conflicted about my experience here though.

On my first visit, the woman was constantly on the phone for take-out orders but despite that, she was very friendly and accomodating. We were the only people in the restaurant so I took the time to observe my surroundings. It’s not very well-kept and I’m not so keen on some of the decors. 

For the food, they were alright. I guess I didn’t like the duck I ordered since I wasn’t used to it. Overall we paid around $40.00 for a meal for two. Quite expensive.

I got this recipe from Maangchi Website. She posts recipes on Korean food, and being a fan of korean food since childhood made me want to make my own version at home. She has videos posted up on her site aside from photos which make cooking this dish easier. 

I didn’t have everything on her recipe but I was still able to make something like it.

This is my compromised version, you can go to her website for the original recipe.

Ingredients:

Pork Belly

White Onions

Green Bellpeppers

Garlic

Soysauce

Suger

Honey

Sesame Oil

Carrots

Mushrooms

Procedure:

1) Make “pajori” (green onion salad) - (for my version I made it with the onions itself since I did not have the onion chives)

1. Shred about 3 bunches of green onions to make 5 cups. Soak it in cold water.
2. In a large bowl, combine 1/4 cup soy sauce, 2 tbs hot pepper flakes, 2 ts sugar, 1 tbs sesame seeds, and 1 tbs sesame oil. Set it aside.
3. Drain the shredded green onion.
4. Add the green onion to the bowl and mix it with the sauce. Set aside.

Grill

1. Heat up the grill.
2. Put sesame oil on the hot plate so your pork belly doesn’t stick.
3. Place the pork belly and vegetables to grill.

As for the soybean paste dipping sauce, I did not have the recipe so I didn’t make it, still the barbecue tasted great!

I made my very own cheesecake using Philadelphia’s Cheesecake recipe. This was my first venture into baking and I’ve had quite the beginner’s luck!

The recipe is quick and easy to follow, the ingredients are all available in your local supermarkets too.

You’ll find that along the way, you can make changes in the measurements depending on the amount of cream cheese you have available.

As for me, I only used two eggs with 2 1/2 cream cheese.
Ingredients:

• 1-1/4 cups HONEY MAID Graham Crumbs
•  1/4 cup butter, melted
• 3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
•  3/4 cup sugar
• 1 tsp. vanilla
• 3 eggs

Procedure:

1) Mix crumbs and butter; press onto bottom of 9-inch springform pan.

2) Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust

3)Bake 40 to 50 min. at 350°F or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Prep time took me about 30 minutes. It’s best to use a baking pan for cheesecakes so that the end product will look more presentable than I have here. Despite the hard time I had trying to get it out of the container, it was a hit with my family. Go and try it yourselves! :D