Heavenly Paradise@AdelineAng.com

It was the grand opening of Fredericton’s authentic Vietnamese restaurant on Dec. 30th 2011. Vietnamese food is rarely found in this city. This is the second restaurant that claimed to offer authentic Vietnamese food, after the existence of Asia Beef Noodles in downtown (Queen St) since a few years ago.

Located at the corner of Prospect and Symthe (at the Fredericton Dental Centre), Saigon Noodle House surely has its advantage to attract clientele from nearby businesses and passers-by. The restaurant opens 7 days a week for lunch & supper, offering a wide variety of Vietnamese and Thai cuisine at an affordable price. It’s a franchise restaurant; there’s one in Saint John and another one in Moncton.

“Please wait to be seated.”

The restaurant’s dine-in menu. Take-out menu is available too.

Rice paper roll with tofu, with sweet fish sauce as dipping sauce. $5.99.

Rare beef pho (noodle soup). One of the best clear broths I’ve had! $9.99.

Lemongrass shrimp with rice, served with crispy spring roll, side salad, fragrance rice (molded in star shape), and soup. $14.99.

There was a promotional discount of 15% for their grand opening, with complimentary jasmine tea and mint ice-cream for dessert. Overall, it was a great experience. It’s highly recommended to anyone who enjoys or would like to try out some delicious Vietnamese food in town.

Anything that I’d really want to pick on? More bean sprouts in the noodle soup will be great. I also noticed that mint leaves were left out. I’d actually prefer a separate plate of bean sprouts, cilantro, and mint leaves to go with noodle soup. That way, I can add the desired amount of veg into the soup. This seems to be the way that most Vietnamese restaurants will present their pho dishes. Preference of serving size will be greatly appreciated too, e.g. small, medium, large. I won’t complain about the generous serving size of pho, but given a choice, I’d have opted for a smaller portion to avoid wastage.

The only complain that Miles had for his dish was that  it could be spicier!

Address: 1012 Prospect St, Fredericton

Reservation no: 506-206-3494

Christmas baking was started three weeks ago. Sugar cookies, gingerbread cookies, and pinwheel cookies are the three main cookies on my list. Baking these cookies was a multi-step project; preparing dough, refrigerating dough, rolling out dough, cutting into various shapes, baking, cooling, preparing icing, decorating, air-drying, storing etc. Before Christmas, most of these cookies had been given away to family and friends. Of course, there’s always some for home consumption ;)

Recipes of cookies to be followed…

It was an extreme weather this year compared to last year’s green Christmas in Malaysia; 30+ degrees Celsius weather. Today, on Christmas Eve, it’s -20 degrees Celsius. It had snowed pretty much all day yesterday, light and consistent, just enough to have the thin coat of snow for us to enjoy a white Christmas.

I’ll have to say, taking photos in the -20 C weather, started from cold, very cold, freezing cold, numbing cold, burning cold… very painful “thawing” process to get my hands warm up to room temperature again after staying out for just a mere 10 minutes. Oh well, that’s not the point.

Wishing everyone a very Merry Christmas!!

First Christmas tree ever!

Mango sticky rice is a popular Thai dessert; prepared with glutinous rice (sticky rice), coconut milk and fresh mango. It’s best served with freshly steamed rice and juicy mango, drizzled with fragrant coconut milk. I’ve tasted it in Thailand and absolutely loved it! I prepared homemade mango sticky rice for the very first time and it turned out great. Here is the recipe for sharing:

Ingredients:

(A) Rice
1/2 cup glutinous rice (sticky rice)
1/3 cup coconut milk
1/2 tsp salt
1 tbsp white sugar
1/2 tsp sesame seeds, toasted
1 ripe yellow mango, sliced

(B) Topping sauce
1/4 cup coconut milk
pinch of salt
1 tsp white sugar

Directions:
1. Pre-soak glutinous rice in warm water for at least one hour prior to cooking.
2. Steam rice on medium high heat for 15 to 20 minutes, until cooked.
3. Meanwhile, on a lightly heated saucepan, add 1/2 cup of coconut milk (well shaken from can) together with 1 tbsp sugar and 1/4 tsp salt. Stir mixture on low heat until fully dissolved.
4. To prepare topping sauce, mix together 1/4 cup coconut milk, 1 tsp sugar, and pinch of salt in a separate saucepan on low heat. Again, stir mixture on low heat until completely dissolved.
5. When rice is cooked, pour coconut mixture from step (3) onto it. Stir well. Allow rice to absorb coconut milk for 10 minutes.
6. Place sliced mango beside the rice, and drizzle desired amount of topping sauce from step (4) on them. Garnish rice with toasted sesame seeds.

The annual Highland Games was held in Fredericton, at the Old Government House from July 22nd to 24th this year. Miles and I waited till last Sunday to join in the fun as the first two days would have been too hot to stay outdoor for a long period of time.

Besides from piping, drumming, and highland dance, the heavy events interested us the most. Heavy events included men and women categories, in which Weight for Distance, Hammer, Caber Toss etc. were involved.

We watched the men’s “28lbs Weight for Distance” event. ” Below were some action shots that we managed to capture. Enjoy!

Most people have heard of, or experienced the dreadful, brutal cold winter in Canada. Has anyone wondered how hot does it get in the middle of summer? Heat wave could very well happen. Last Friday, it was 39 degrees Celsius in Fredericton! Of course, when the weather gets that hot, thunder shower will follow. It was certainly a very Malaysian-like weather. I didn’t mind it too much, since we don’t get it all that often here. It sure beats -39!

There is no free lunch in this world, is there? How about providing free lunch instead? What’s unique about this special donation is that, instead of monetary donation, you’ve to get the correct answers for a few questions online in order for the organization to provide free rice to the needy. Isn’t that cool?

I’ve come to learn that FreeRice is a non-profit organization run by the United Nations World Food Programme. Their main goals are to give out free rice to help end world hunger and provide free education to everyone.

“Who then are donating the free rice?” You may ask. It turns out that the sponsors who place their advertisements on the website are generously donating the rice. Answer some questions, opting from wide span of subjects, such as English, Math, Geography, Chemistry, Humanities etc. Difficulty levels range from easy to hard. Visit FreeRice today and help donating rice to those in need!

It’s that time of year again, strawberry picking season. Yay! After the tiring moving, unpacking, organizing, cleaning etc., enjoying some freshly picked strawberries might not be a bad idea. On top of that, I’ve moved closer to the u-pick farm. This year’s season is a little slow starting, due to the cool weather and consistent rain in the spring.

Miles and I visited the Sunset U-pick farm this week. Strawberries are sold at $1.30/lb or $2.10/quart basket. Pre-picked berries are available at $3.50/quart basket. I think the whole idea of visiting the farm is to be able to pick my own berries; as many as I want! 

Fresh berries are great for making strawberry shortcakes too! Home-baked tea biscuits with whipped cream and generous serving of fresh berries. Yummm….

Winter blues will soon be gone; snow is melting and ice is cracking. Wouldn’t it be nice if the four seasons spread out equally throughout the year? Spring from March till May; summer from June till August; autumn from September till November; winter from December till February. In reality, winter lasts up to six months in most parts of Canada.

This year, however, it hasn’t been too bad of a winter, considering major snow fall didn’t take place till January. It started raining last week with the fluctuating temperatures hovering around freezing point. Rain or snow? Be prepared, because you can never tell till the day comes.

Rivers are found frozen in New Brunswick during the winter months, covered by a smooth layer of ice. The depth of ice varies according to weather. The cracking and breaking of ice layer results in ice pans that slide past and collide against each other in the slow moving water, until smaller ice chunks are formed. They will further be melted away by the “warmer” river flow and disappear.

The formation of ice pans.

Three days later…Ice pans were broken down into ice chunks.

The unbelievable “shrieking” sound from the collision with ice pans. It’s an analogy of earthquake, doesn’t it?

The snow condition as of last weekend outside my apartment building.

The thick snow was observed one month ago, in mid-February!

I was anticipating the appearance of  “Supermoon” last Saturday, on March 19th. The moon was said to be significantly larger and brighter due to a closer (than usual) proximity from the earth. There was prediction from an astrologer that it might trigger natural disasters such as earthquakes, storms etc. There were numerous heart-breaking disasters that happened around the world these few weeks, was “Supermoon” the one to be blamed for, or was it just a mere coincidence?

I always wonder how does the surface of moon look like…

An unedited picture of the moon taken to show its surface (click to enlarge). Doesn’t it look like a melon?

How many of us here experienced food cravings? Hunger? Dieting? Reality shows that food can bring us fulfillment, but also regrets. Too much or too little, is not doing us any good. I’m not sure about anyone else, but I suffer from food withdrawal every time, after a major trip back to Canada. From my observations, this could due to over exhaustion, jet-lag, and most of all, I went all out savouring my favourite food items during trips. Food then, back in Canada, seems so blend and not very appetizing. Even though I might loose some weight from staying active while traveling, my eating habit (a.k.a. food withdrawal) contributes much of my lighter weight after trips. It might sound weird, but it happens….

After the first few weeks of food withdrawal, my body finally clued in that it needed food regardless. Gradually, food can be enjoyable once again.

The horseshoe-shaped German pastry topped with buttercream and chocolate, from the Farmers market. Flaky pastry and delicious icing. It’s not too sweet.

Spicy food, spicy food, where are you? Miles and I visited the “New York Fries” at the mall one day and decided to get a poutine, featuring “The Works.” French fries were topped with beef chili, cheese sauce, sour cream, green onions, and bacon bits.

To add on a spicy kick to it, some hot peppers were added on the poutine. Forget about the unhealthy part, it was an appealing delicious snack!

It only seems appropriate to talk about Tim Hortons this time of the year, when “Roll Up The Rim” contest is back, for the 25th year! It’s usually around this time of season when snow is melting, rain is pouring, and occasional speckled fresh snow on the ground and trees. It’s a mix feeling for me, the joy that winter is ending and spring is approaching, as well as a lost feeling due to the scenery change; 8-ft high snow bank is gone and the green is resurfacing. On top of that, there’s also a sense of urgency, hinting “time is ticking, and the next season is fast approaching!”

It’s almost an excitement to visit Tim Hortons nowadays, hoping to get a “winner” cup ;) From Canadian-owned to American-owned, Tim Hortons is now a stand alone public company trading on the Toronto and New York Stock Exchange. The corporate head office resides in Oakville, Ontario, Canada.

Let’s take a peek at some of the new products at Tim Hortons:

Raspberry Lemon doughnut, sprinkled with red & yellow candy bits and topped with raspberry jam in the middle.

The Caramel Chocolate muffin; baked with chocolate chips and filled with……

Caramel! Of course….

Caramel Crunch Doughnut; sprinkled with crunchy caramel pieces on a chocolate layer, and filled with creamy caramel.

Keep rolling, keep winning. Not for me though, for some odd reason, I’ve yet to receive a winning cup! Oh well…

It had been a busy month packed with travel itineraries, via air, sea, and ground transportation. Visiting four countries with climate varied from +35 degrees to -20 degrees Celsius had proven to be a very challenging step to take, despite the brutal winter experience that I had in the past. Imagine moving from an oven room to a deep freeze room….that was exactly how it felt like!

On the good side, family and friends, delicious food, familiar environment, laughter etc. surely beat the busy traveling plans and extreme climate change.

During the period of silence (e.g. no new posts on the blog), I felt like I needed another vacation for my vacation, a down time after all the excitements, high-tempo daily activities, traveling etc.

One of the many exciting trips that I went on was visiting the rice paddy field in Sekinchan, a small town located in northern part of Selangor state. Sekinchan is famous for its rice farming community; it’s one of the major rice producers in the country.

It was harvesting season in December.

A close look at the paddy. Every grain of rice is preciously produced.

Rice harvester in action at the paddy field. Crop harvesting can only be done on non-rainy days.

These days, we don’t expect farmers to do planting and harvesting in the old fashion way; bending down in the muddy field under the scorching hot sun. Instead, rice harvesters are commonly used nowadays. The rice harvester was important from Holland; modified from a used wheat harvester. Why go through all those troubles? It brings down the cost of the machine by multiple folds! Hundreds of thousands (in Malaysian currency) for the modified wheat machine harvester, instead of millions for a brand new machine.

Typically, June and December are the two harvesting months. There could be up to 3 times a year for harvesting; each season (from planting till harvesting) lasts about 120 days.

Miles was trying out the rice harvester.

It’d had been a beautiful sunset, too bad that it was overcast that day. I’ve always wanted to enjoy a beautiful sunset; the ones in Kota Kinabalu (east Malaysia) were the best thus far. Clouds were in the way that day, blocking the striking rays of sunshine. Another day, another time, I’m still not giving up hope on a spectacular sunset some day.

An improvised recipe from my very first attempt of making steamed buns. Personally, I still prefer the traditional pork filling in steamed buns. It was through friend sharing and personal experience that the recipe has been a great success.

Ingredients:

2 cups warm water
1 tsp sugar
3 tsp instant yeast
1 kg all-purpose flour
6 tbsp sugar
6 tbsp cooking oil
2 tbsp baking powder

Directions:
1. Dissolve sugar in the warm water. Add yeast into the sugar mixture. Let stand for around 5 to 10 minutes.
2. In a mixing bowl, mix together flour, sugar, yeast mixture from step (1), and cooking oil. Knead dough for 10-15 minutes or until it’s smooth.
3. Add baking powder into the dough. Knead for a few more minutes.
4. Keep dough in a bowl at a warm place for about 45 minutes, or until doubled.
5. On a lightly floured surface, punch down the dough and divide dough into ~14 pieces.
6. Roll each piece of dough out with a rolling pin. Wrap favourite pork mixture with the dough. Bring the edges together by pleating, and seal the bun in the final step. Repeat with the rest of dough and pork mixture.
7. Prepare a pot of hot boiling water. Line individual buns with waxed paper on the bottom. Steam buns on medium heat for 10 minutes.
8. Serve while warm. Enjoy!

It was Halloween on Sunday. People with their Halloween costumes were seen walking around town on the weekend. I prepared some Halloween treats for the special occassion ;)

I liked the one on the front left. He was quite a character ;)