Gyu-Kaku Restaurant

 We drove down to Calgary and stayed overnight.  My sister Amanda treated us for dinner at Gyu-Kaku Restaurant where you need to grill your meat and seafood yourself.  One of the meat was marinated in pesto sauce, one tray was just raw without any marinade on it, another tasted like it was marinated with Bulgogi or krabi sauce.  A small dish of tossed salad.  After dinner we went for a stroll around 10pm at Peace Bridge Park, located within the downtown core.  It was designed by Spanish Architect Santiago Calatrava, opened for use on March 24, 2012 with $25 million price tag. One of the hotel closest Hotel Arts Kensington (0.59 km).

Nian Gao

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I made these Nian Gao for Chinese New Year but I could not remember which recipe website it was on.  The recommended steaming time was 4 hours on medium to low heat.  Instead I steamed for about 2 hours.  Your best bet is to freeze the remaining of the steamed Nian Gao in the freezer for later date.  This prevent mold forming on the surface.  Will need to dig for the recipe.

Assam Beef with Raisin and Pineapple

This recipe came from my sister Liz.  I carved for spicy soury beef and this is one of it.  I like to add some raisin and pineapple to this dish, although the recipe doesn't require these added ingredients. 

Ingredients:

Sirloin beef

Tamarind juice

Julienned ginger

1 ice cube size worth of blended chili boh (Blended dried deseeded chili)

Minced garlic

1 large onion

1 large chili sliced thinly

Handful of raisin - optional

1/4 fresh pineapple pieces - optional

5 - 6 pieces Fresh Kaffir lime Leaf

Sugar

salt

Sliced sirloin beef and marinade with 1/3 cup of tamarind juice and let it sit for 30 minutes or longer.

Heat a pot, add 1/3 cup oil, saute ginger, garlic, blended chili boh and add marinated beef slices, pineapple, raisins, and large quartered onion, Kaffir lime leaves, add sugar & salt to taste.

Sour Mustard Green

  

 My parent made this a lot when we were younger.  This happened to be one of my favorite Kai Choy recipe.  

Pickled Sour Mustard

4 bunches of Kai Choy or more if you wish

Water

Salt

Lengkuas 2-3 inches

Fresh Tumeric 4 pieces

Sterilize a clean jar with big opening

4 bunches or more of fresh Kai Choy (wash thoroughly and drained on colander/sieve)

In a stock pot boil some water

Blanch the Kai Choy for 1 minute until the color change and set aside on a colander to cool.

The water let it cool which you need to pour into the jar later

Add the blanched Kai Choy in side the sertilized jar adding 1-2 Tb salt on each layer.  Drizzle some crushed Lengkuas and Fresh tumeric.  Making sure you add enough water to cover the Kai Choy so everything is emerged.  Cover and let it sit for 10 days.

Fried Sour Mustard Green with Sirloin Beef

Ingredients:

Slice thinly sirloin beef

slice thinly sour green mustard

Sweet soya sauce

light soya sauce

Black pepper

Sugar

Minced garlic

Oil 3 Tbs

Heat frying pan, add 3 Tbs of cooking oil, add minced garlic saute then add in sliced sirloin and saute.  Once it is about 3/4 cooked then proceed to add in the sour mustard.  Add some light soya sauce and sugar if need be.

Kueh Serikaya Muka

 

The glutinous rice is mixed with Clitorial Ternatea or Butterfly Pea flowers solution.  The top custard is a combination of Pandan leaf water.  Again i need to look for the recipe.

Tanuki Kyoto Sushi

 

I had Bento lunch and my dear son ordered Calamari Karaage appetizer and Donburi.  Overall, it is a bit pricey this place.  I didin't care much for sashimi but ate it instead of getting it to waste.  Love the privacy we get inside the booth.

CNY Dinner

 

 

These was the biggest feast I have made for CNY.  We had Sweet & Sour Red Canary Fish, Chili Crab, Cha Chi Kai (Deep Fried Chicken), Curry Chicken, Fried Noodles, Cucumber Kerabu pickled, Mixed Veggie in Taro Basket, and Deep Fried Jumbo Prawns with Mayo Sauce in Peach.