SUE-ON'S KITCHEN
August Part V : 2011
ROAD FOOD: Burnaby
www.hillmanweb.com/soos/food17.html
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.A diversion this month.
We spent the month of August in Southern California and points north
up the coast to Redmond, WA and Vancouver, BC.
I was away from my kitchen - but we ate very well.
Presented here are some of the highlights.

..

More food!?

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Golden Sand Tofu - crispy outside, silky soft inside,
salty from the salted duck egg yolk - a new taste sensation for us:-)

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Deep-fried Chicken Knuckles? Were they pulling MY leg?!
Crispy, a little chewy, a little crunchy, and a little spicy. Loved them!

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Deep-fried Anchovies.
These are tiny dried white fish, re-hydrated, then deep - fried with a light batter.
I've eaten then steamed or cooked with rice, but this was another first experience.
A little disconcerting to see their little black eyes staring back at me,
but that didn't stop their journey into my mouth for very long;-)

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Shrimp and Chinese Chive Har Gow - very delicate wrapper and big shrimp.

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Deep - fried Glutineous Rice Sesame Balls.
I think they are also called SMILES as once they are cut as in the picture, they look like a big smile.
The outside is coated with sesame seeds. A great dessert and one of Bill's favourite dim sum items.

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A filled version of the plain Smiles: Black seasame seed paste.
We've had the red bean paste, and again, this was a new taste for us. Lovely!

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The day before we left Burnaby was our 45th wedding anniversary - August 29th (1966).
My niece Ilym picked up an oreo blizzard cake (how did she know it was Uncle Bill's fav?!),
and nephew-in-law Paul picked up fresh scallops-in-the-shell,
fresh Australian baramundi and "rat cod" for supper.

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Paul was very handy in prepping the scallops.

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I was sou chef, chopping green onion and ginger.

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Steamed then drizzled with a lime and soy mixture for that extra zing if so desired.

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Just dressed fish...

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Dressed - layering ;-) Lots of green onion, ginger, salt, pepper...

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Steamed, topped with more greenery, then drizzled with soy sauce and smoking peanut oil.
Rat cod sounded yuk but was so good!

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Brendan, our great nephew, worked at a meat processing plant
during his summer off from university,
brought home bags of boneless beef short ribs.
Paul marinated them and made bolgogi to add to our supper - very good!

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There was still a big part of a bag of beef left,
so the decision was for me to make my stew
- ostensibly for Brendan to take back to university.
While waiting for the stew to cool down for the vacuum sealer, everyone seemed to be needing a "taste test"?!

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16

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Sue-On Hillman
Bill and Sue-On Hillman Eclectic Studio