Raise your hand if you love roasted Brussel sprouts? I am so excited that Brussel sprouts season has officially arrived! I love it even more that I comes around the time of Thanksgiving! It goes great with a fat turkey wrapped in bacon(!) or simply on its own. I love them on shredded on pizzas, pastas and even on salads. They are super quick and simple to make and you can choose your favourite seasonings to customize it. I usually roast my Brussel sprouts with salt and pepper and a drizzle of olive oil. It is such a classic recipe.

We recently got a T-fal Actifry air fryer. So if any of you are looking for ways to cook healthier with less oil, I high recommend this little machine! This little kitchen appliance is pretty versatile and come make a whole range of delicious recipes like chicken wings, curries, stir fry, etc. – guilt free.

T-fal’s Actifry is pretty easy to use and you don’t need to read the instruction manual. Set your timer and press the “On” button.

The classic Brussel sprouts recipe with sea salt and freshly cracked black pepper is dead easy to make. It is a healthy, gluten free dish that everyone will fight over. Prepping these little cabbages takes no time – 5 minutes tops. Wash. Slice in half length-wise, season and toss in olive oil. To make garlic chili Brussel sprouts, all you need to do is take 4-6 cloves of garlic (minced. I also like to have some that are sliced for extra bite) and a tablespoon of chili oil in place of olive oil. It is the BEST spicy Brussel sprouts ever!

ACTIFRY ASAIN GARLIC CHILI RECIPE

• Author: Nancy
• Prep Time: 5
• Cook Time: 15
• Total Time: 20
• Yield: 2 cups
• Category: Appetizer
• Method: Air Fry
• Cuisine: American

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Description

The Best Actifry Brussel Sprouts with garlic and chili oil. Super healthy and quick appetizer that takes only 15 mins to make.

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Ingredients

1. 2 cups Brussel Sprouts (trimmed, halved length-wise)
2. 1 tbsp Chinese Chili oil
3. 4-6 cloves of garlic (minced and/or sliced, or both)
4. Dash of sea salt
5. Dash of freshly cracked black pepper

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Instructions

1. Wash and trim Brussel sprouts. Slice lengthwise in half to maximize roasting surface area.
2. In a mixing bowl, season with minced garlic, sea salt and freshly cracked black pepper.
3. Drizzle Chinese chili oil.
4. Toss until the Brussel sprouts are evenly coated.
5. T-fal Actifry in air fryer for 15 mins.
6. Serve warm but refrain from eating straight from the air fryer – it is very hot!!

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Notes

Be sure to keep an eye on your sprouts while baking so they don’t get too burnt. You want a nice char and crispy bite. Some loose leaves will be burnt (discard before plating).

Keywords: Roasted Brussel Sprouts, Air Fryer, Actifry, Recipes, Asian

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I can never get enough of pan fried soya noodles! It is a classic Cantonese comfort dish. Pan Fried Soya Noodles 豉油皇炒麵 pairs so well with congee for breakfast or over dim sum! Those thin, crispy pan fried noodles are so irresistible and the soya sauce just hits home! This simple dish requires no modifications. I never get tired of it! It is perfect being so simple to make – yet you can definitely add a protein here and a garnish there if you really felt like it! Plus it literally takes no effort to make! All you need is a ripping hot pan! And maybe some XO chili oil!

What makes a great pan fried soya noodle dish is a really HOT pan! One that makes the oil ripping hot to give the noodles a nice sear and fry! I used this fry pan from Ballarini. This pan uses a signature Granitium nonstick coating that has exceptional scratch resistance, quick release and effortless cleanup. It is also oven proof up to 160°C!

To make these noodles you will need Hong Kong style egg noodles, light soy sauce (thinner and lighter in color), dark soy sauce (less salty, thicker and adds colour), sesame oil, salt, sugar, shaoxing wine, white pepper, bean sprouts, scallions, and Chinese mushroom (optional – be sure to resuscitate it in water for a few hours prior to cooking).

PAN FRIED SOYA NOODLES RECIPE | 豉油皇炒麵

June 11, 2018

Difficulty: easy

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Classic Cantonese pan fried soya noodles is a comfort Hong Kong dish that is easy to make.

By: Nancy

Ingredients

• 2 tbsp vegetable oil
• 2 tsp light soy sauce
• 2 tsp dark soy sauce
• 1/2 tbsp shaoxing wine
• dash of sesame oil
• dash of sugar
• dash of salt
• 1/4 white pepper
• 1 cup bean sprouts (washed)
• 2 sprung scallions
• 2 Chinese mushrooms (sliced after resuscitated in water)
• 2-3 bundles of thin Hong Kong style egg noodles

Directions

• Step 1 Boil egg noodles for 2 minutes and drain well. Set aside.
• Step 2 Wash bean sprouts and scallions. Julienne the scallions.
• Step 3 In a separate bowl mix both soy sauces, salt, sugar, shaoxing wine, white pepper together and set aside.
• Step 4 Heat the wok to high and add a few tablespoon of vegetable oil.
• Step 5 Once the wok/pan is ripping hot, spread the noodles in a thin, even layer and stir and flip occasionally for 5 minutes (or until golden).
• Step 6 Once the noodles starts to get dry and crispy, ddd in bean sprouts and scallion . Then add in the sauce mixture.
• Step 7 Stir and flip noodles to mix everything together.
• Step 8 *Enjoy with XO chili oil

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This global Taiwanese dessert franchise, Meet Fresh Richmond 鲜芋仙, opened its first location in Richmond on Capstan Way. It then opened a second Metro Vancouver location at 1232 Robson Street. Popular menu item includes taro balls, shaved iced, fresh herbal jelly and tofu pudding. I was really excited to try it after seeing so many Instagram photos but left rather disappointed.

The restaurant offers only counter service: order at the front and pick up on the side when your number is called. Then find your own seat.

Tofu Pudding with Taro and Red Beans: sugary with minimal taro and red bean. There was also barely any tofu pudding. I was hoping for more toppings rather than sugary bowl of water.

Taro Mochi and mixed bean ice: My cousin ordered a bowl of shaved ice with mixed beans. It had more toppings but again it was bland and uninteresting.

In the end they forgot to give us the packets of cream in the end. We were expected to clean up the tables after we were done and bring back the dirty dishes to the return station.

more: Snackshot 糖百府 | Dazzling Cafe

 

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Meet Fresh 鲜芋仙
URL: http://www.meetfresh.ca
Cuisine: Dessert, Taiwanese

Hours:
Mon 12:00 pm – 12:00 am
Tue 12:00 pm – 12:00 am
Wed 12:00 pm – 12:00 am
Thu 12:00 pm – 12:00 am
Fri 12:00 pm – 12:00 am
Sat 12:00 pm – 12:00 am
Sun 12:00 pm – 12:00 am

8328 Capstan Way #1136, Richmond, BC M2N 5R4
(778) 868-1666

Snackshot 糖百府 is a new Hong Kong style dessert shop that recently opened on 7980 Granville Street – Marpole neighbourhood. The menu focus is Chinese sweet soups along with their claim to fame Vitasoy milk red bean bulldog drink! And, of course, the sweet soup tasting platter!

The dessert shop’s decor retrofits to the nostalgic Bing Sutt 冰室, old school movie posters and things that are quintessentially Hong Kong. It reminds me lots of the Vintage Starbucks in Hong Kong – both on Duddell Street and Mong Kok.

Vitasoy Milk with Red Bean Bulldog 7.95: This eye-catching drink is traditionally known as red bean ice. It is made trendy again with a bottle of vitasoy dressed up as a Mexican Bulldog. I like that it isn’t too sweet and actually is quite tasty. However there isn’t a lot of red bean. And it is debatable if this drink is worth the sticker shock of 7.95.

Sweet Soup Tasting Platter 22.95: Your choice of either hot or cold. This photogenic dessert platter again is another popular item ordered. It consists of nine mini cups of sweet soup (from top to bottom): Cashew Paste, Red Date and Longan Soup, Almond Paste, Sesame Paste, Tofu Pudding, Red Bean Soup, Green Bean Soup, Black Glutinous Dessert and Walnut Paste.

This is a great option for those who want to sample a little bit of everything. There was only a few that stood out and personally I much prefer the dessert soups at Bubble Fruity 桂花林 in Richmond. Overall, I think the flavors here at Snackshot are underwhelming and the texture is too gummy.

Street Snack Combo 6.95: We also ordered a combo of curry fish balls, siu mai and rice rolls. It comes with 4 siu mai and 4 curry fish balls. Again, the flavors are unforgettable and the plate of not hot enough. I also wish they had provided chili paste on the side.

Overall, the prices at Snackshot are pretty high and the portions are small. The place is more of a hyped gimmick. We left $40 poorer and I can not foresee coming back anytime soon.

 

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Snackshot 糖百府
URL: https://www.facebook.com/Snackshot
Cuisine: Desserts

Hours:
Mon Closed
Tue 3:00 pm – 12:00 am
Wed 3:00 pm – 12:00 am
Thu 3:00 pm – 12:00 am
Fri 3:00 pm – 12:00 am
Sat 3:00 pm – 12:00 am
Sun 3:00 pm – 12:00 am

7980 Granville St, Vancouver, BC V6P 4Z2
(604) 559-7980