Month: March 2014

Century Egg Pastry

Sometimes I just want to make something that I haven’t had in a really long time.  When we took our summer trips to Toronto in my younger days, we always went to the Chinese bakeries. We always ordered the same things, a box full of salty and one of sweet. The salty included curry beef buns, BBQ pork buns, chicken buns and the occasional chicken pot pie. The sweet box was my favorite. Cocktail buns, pineapple buns, coconut tarts, egg tarts, wife cake, almond cookies and my Dad’s favorite, century egg pastry, or pai dan so. I think I was the only kid that ate it.

I haven’t been able to find these in Calgary, but then I haven’t looked really hard. What I can’t find, I make at home.

This version is not the traditional one that I’ve seen. It is usually made with lotus seed paste but I was too lazy to go to T&T. It tastes just as good with red bean paste. I need to improve my sweetcrust pastry technique, though.

Recipe courtesy of Angie’s Recipes.

Steaming the eggs with Chinese cooking wine
Steaming the eggs with Chinese cooking wine
Sweetcrust dough
Sweetcrust dough

20140309_115200 (640x480)

20140309_122336 (640x480)

20140309_124350 (640x480)

Curry Club Restaurant

In trying to satiate my new found hunger for South Indian food, I ventured out to the Curry Club Restaurant. It’s a small family run restaurant that also offers a lunch buffet, catering and delivery. Apparently they also sell their dosas, Idli batter, and Wada mix.

While we were waiting for our appetizers, we noshed on some complimentary papadam. I started off with the chicken 65. I thought it spent a little too long in the deep fryer but still tasted good. Loved the fried curry leaves!

Hubby got the samosas, three of them. I’m getting a little picky here, but some parts were over fried. The filling was delicious. It came with a side salad had a dressing tamarind along with a green sauce that was herby but I cannot discern the flavor. Coriandor and fenugreek perhaps? The taste was delightful.

We ordered naan and roti to go with our meal. The naan was light and flavorful. Not as oily as some others if you like it that way. Roti was light as well.

The lamb tandoori full of flavor. It came with a side of rice that was gratis, as we didn’t order any. Continuing with my exploration of Indo Chinese cuisine, I ordered the paneer Manchurian. Interesting combo of classic Chinese flavours (ginger, garlic, green onion and soy sauce) tempered with Indian spices and heat.

One thing they could improve on was that they did not ask for spice level, but they should. By default, its a healthy medium. My nose was running but that’s how I react.

I suspect they had a new server in training. But he double checked our order, and the chefs also brought out the food and did the quality checks. It wasn’t busy; there were only two tables. We got our food fast and hot.

Servings are huge, come with appetite.

Vegetable Samosas
Vegetable Samosas
Chicken 65
Chicken 65
Naan and Roti
Naan and Roti
Lamb Vindaloo and Paneer Manchurian
Lamb Vindaloo and Paneer Manchurian

Curry Club Restaurant on Urbanspoon

Sainte-Marie Cendré est un fromage de chèvre

I shouldn’t really have to post warnings on a food blog. Read no further if you just had dinner or have a weak stomach. You have been warned.

This must be one of those foods that belong on those Foodie Challenge quizzes. You are a consummate foodie if you can eat this. Below is how my friend introduces me to this savoury delight.  I might go down to Springbank Cheese to have a look. Window shopping only.

For your reference, a beginner’s guide to French cheeses.
 

convo1
 

convo2

Sainte-Maure Cendre