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柱侯蘿蔔炆牛筋腩 Braised beef brisket and tendon is one of my favourite Chinese comfort dishes. I love it with rice or with soup noodles at wonton restaurants. Often noodle houses always advertise that their beef brisket is their specialty – especially their sauce. Finding the perfect bowl of beef brisket is often on top of my list whenever I visit Asia. Recreating this dish at home has always been my dream but I hate having to stew the tendons for HOURS! Luckily, this Instant Pot, it only takes 30 mins! This pressure cooker is a dream to use! I bought mine from Amazon and it was delivered the the next day with Amazon Prime!

Anyone with a busy schedule or has to care for babies need this in their life! Without this I can not imagine being able to cook with my baby! It is so easy to use and is such a time saver! Often I like to deliberately cook extra – store a portion in the fridge for lunch the next day, a portion to make into noodle soup, and freeze a portion to eat later in the week.

The soul of braised beef brisket and tendons is the Chu Hou Paste 柱侯醬. I usually just buy Lee Kum Kee paste which can be found at any local Asian supermarket. Chu Hou Paste mainly is made of soybeans, garlic, ginger, sesame seeds and spices. Of course, you can make the sauce from scratch, but isn’t it so much easier to buy instant?

Before cooking the brisket and tendons, always remember blanch it in a big pot of boiling water to remove the impurities for approximately 5 minutes. After run it in a cold bath.

Cut the brisket and tendon into small cubes. I like to cut them approximately 3 inches wide since they shrink quite a lot in size after being braised. Sometimes the tendons are still too tough to cut. If this is the case than just cook it whole and cut it afterwards!

Heat oil in the wok at medium high heat (or Saute mode in the Instant Pot – when Instant Pot reaches the given working temperature, it displays “Hot” and you can start sautéing). Add in garlic, ginger and shallots and a splash of cooking wine and let evaporate. Then add in Chu Hou Paste and toss in brisket and tendons. Once everything is covered remove from wok and put into the Instant Pot.

Pro Tip: adding some rock sugar will help soften beef briskets!

Alternatively, you can saute the above steps directly in the Instant Pot. The pot heats up very quickly so I like to have everything chopped and prepared before this step.

Add in rock sugar, water, star anise, light and dark soy sauce, oyster sauce, and corn flour. Pressure cook for 30 minutes if you like a bit of bite in your beef brisket / 40 minutes if you prefer your meat softer!

Cubed daikon can be added at the very end and pressure cooked for and additional 2 minutes.

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四季 Grand Seasons Chinese Restaurant is a humble diner in Coquitlam. It is located just across from the Burquitlam SkyTrain station at 555 Clarke Road. Our friends introduced this place to us after we were complaining about eating at the same restaurants in Coquitlam Tri-Cities area. Everything was pretty promising on our first visit but then quickly declined from there on. We came here three times and probably will not go back.

Salt and Pepper Deep Fried Tofu: Crispy outside with jalapeno and garlic. Great with a side of congee.

Century Egg and Salty Pork Congee: A nice consistency of water to rice ratio in this congee. However, there was not a lot ingredients and I like Neptune Wonton’s pillowy congee base much, much more,

Stir Fry Beef Rice Noodles: A nice balance of flavour however this dish was to greasy and lacked heat from the wok.

Spicy Marinated Jelly Fish with Sliced Beef Shank: This was one of my favorite dishes. I had ordered it a few times. However, if I had to choice, I think East Pearl in Port Coquitlam does it better. Their jelly fish has a better mouth feel and bouncy texture compared to Grand Seasons which is a little soggy.

Overall, Grand Seasons is suitable for a quick bite to satisfy the hunger. They lack consistency in presentation and execution. Sometimes the fishes are still dirty with a greasy film – that alone is a deal breaker!

more: Hey Happy Coffee Victoria | Good Coffee Portland | Cafe Myriade Montreal

 

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Grand Seasons Restaurant 四季
URL: http://www.grandseasonsrestaurant.com
Cuisine: Chinese

Hours:

Mon 10:30 am – 12:00 am
Tue 10:30 am – 12:00 am
Wed 10:30 am – 12:00 am
Thu 10:30 am – 12:00 am
Fri 10:30 am – 1:00 am
Sat 10:30 am – 1:00 am
Sun 10:30 am – 12:00 am

101A – 4501 North Rd, Burnaby, BC V3N 4J5
(604) 564-6455

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

R&H Chinese Food is located in Lansdowne Centre’s Food Court. Unlike your typical fast food burgers, greasy spoons and teppanyaki, they offer some really delicious Chinese Shanghainese options! Their menu has a good variety of noodles, dumplings and other snacks great for sharing.

Steamed Soup Dumplings: In particular, I really enjoyed their Xiao Long Bao. Very juicy soup filling with a thin skin. The meat was not mushy and well flavored.

Beef Wrap: These beef wrap were also very flavorful. The beef itself was well marinated and melts in your mouth. The wrap was not too dense and has a nice warm crispiness.

I can’t wait to return again to try their pan fried soup dumpling and their spicy noodles. Who says you can’t find good eats in a food court?!