Koganei Japanese Seafood Restaurant 小金井 (Revisit)

Koganei Japanese Seafood Restaurant 小金井
Date: May 13, 2009 (Wednesday)
Address: 3901 Hwy 7 West, BDC Building, Main Floor, Suite 103, Vaughan (Hwy 7 & Weston Rd.)
Phone: (905) 265-2288

we came here once in a while (& eat almost exactly the same food) as we missed the giant clam so much.. but we tried something new this time too..

枝豆

Uni Handrolls
..紫菜很脆!! Uni very fresh!

Salmon & Hamachi Sashimi
..fat (肥美) & fresh as usual..

Scallop Sushi

Fuji Snow Roll
Sweet Shrimp, Tobiko Salad wrapped in thinly sliced cucumber..
..this was something we never tried before.. & we like it!! 青瓜味道比較淡, 帶出甜蝦的鮮甜.. a very nice combination!

Grilled Salmon Belly
..it's like melting in your mouth (溶喺口)..

Giant Clam

Clam Soup

Chawanmushi 茶碗蒸

with Scallop (帶子), Crabmeat (蟹柳), Enoki Mushroom (金菇), Chicken meat (雞肉), Shrimp (蝦), & Mushroom (冬菇)..

Koganei never disappoints us!!

航星塔 Serissa Cate

航星塔 Serissa Cate
Date: May 9, 2009 (Saturday)
Address: Unit 119, 3601 Hwy 7 East, Markam (Hwy 7 & Warden)

didn't notice that it's opened since last Oct.. there were many books inside the restaurant for customers to enjoy.. should be a good place for hanging out..

they were promoting their 關東煮 Oden (as seen on the menu).. but there was no corn in the actual one..

a closer look..

we ordered two sets (incl. Soup, a Black/Green Tea).. but they didn't have soup that night..

台式香腸飯 Taiwanese Sausage w/ Rice $5.99
..i think it's a little bit less sausage in it.. the taste was not good though..

日式咖哩飯 Japanese Curry Sauce w/ Rice $6.99

Thick Toast $3.89

鳳梨飄浮 Pineapple Float $5.49

..it's crepes with pineapple inside..

五香蜜汁排骨

五香蜜汁排骨
(食譜來源: SueSue's Kitchen)

非常香口! a strong sweet flavor becoz of the honey & yogurt!


材料： 肉排2條
醃料： 鹽1茶匙、五香粉1湯匙、雞蛋1隻、生粉2湯匙
獻汁： 蜜糖4湯匙、純味乳酪2湯匙、五香粉1/4茶匙、鹽1/4茶匙

做法：
1. 將肉排清洗乾淨，瀝乾水分後，下醃料醃約半小時。
2. 把已醃好的肉排放入滾油內炸至微黃色。
3. 再用慢火煮滾獻汁，將肉排回鑊，兜勻上碟即成。

Jack Astor's

Jack Astor's
Address: 155 York Boulevard, Richmond Hill (Hwy 7 & Hwy 404)
Phone: (905) 771-9191
Opening Hours: Sun-Wed 11am - 1am / Thurs–Sat: 11am - 2am

i missed my favorite Garlic Bread.. & even thought i know that the one at Jack Astor's is not as good as before, i still wanna go all of a sudden.. hee hee..
but it seems like not much food choices on the menu..

Jack's Garlic Pan Bread™ $5.78
Jack's signature fresh-baked loaf served in a pan with garlic dip.
..it's still good.. the bread was served hot & the garlic sauce was like still melting..

Dueling Sausages Pizza$12.98
Jack's Signature Hand-Tossed Pizzas are made with Whole Grain Dough. New York style pizza sauce with olive oil and fresh basil, partly-skimmed Mozzarella cheese, chipotle chicken sausage, shiitake mushroom chicken sausage, roasted red onions and roasted red peppers.

東北餃子王 The Dumpling King

東北餃子王 The Dumpling King
Address: 3290 Midland Avenue, Unit 2, Scarborough (Finch & Midland)
Phone: (416) 321-0888
Opening Hours: Mon-Thur 11am-11pm / Fri-Sun 11am-2am

all the food were good except the 小籠包 was just so-so..

千層脆豬耳 Julienne pork ears w/ garlic soy sauce $5.99
..i like the sauce.. 很開胃..

醺肉大餅 Smoked pork w/ layered pancake

回鍋肉
..very spicy.. we had it together with the 銀絲卷..

(left) 小籠包 (6 只) Steamed mini pork dumplings
(right) 鮮肉白菜水餃 (12只) Cabbage & pork dumplings $3.99

(left) 雞肉香菇鍋貼 (5只) Chicken & mushroom pan fried pot-stickers $5.49
(right) 銀絲卷 (2 只) Steamed noodle buns

酸辣湯面 Hot and Sour Noodle Soup $5.99

潮陽小館 The Oriental Gourmet (Revisit)

潮陽小館 The Oriental Gourmet
Date: April 26, 2009 (Sunday)
Address: International Gourmet Street, 633 Silverstar Blvd., Unit 105, Scarborough
Phone: (416) 291-9966

it's still very crowded every time we came here..

潮州小四拼 (蝦棗 6 粒、蟹棗 6 粒、涼拌海蜇、泡帶子) $26
Chiu Chow Style Assorted Platter (Four Regular Size Combinations of Shrimp Ball, Crab Ball, Jelly Fish & Scallop)
..we saw many people ordered this platter.. & we love it..
潮陽甘蔗香薰鴨 (半隻) $10.5
Chiu Yeung Style Smoked Duck on Sugar Cane
..a strong "smoked" taste.. tender duck meat..

碧綠川椒雞 Stir Fried Chicken with Vegetable
普寧豆醬炒白菜苗 Stir Fried Baby Bok-Choy w/ Bean Sauce $8.5
..to be honest, it tasted like a normal Fried Baby Bok-Choy to me, with a few beans in it..

茄汁蝦碌

茄汁蝦碌
(食譜來源: 濃情朱古力碰上士多啤梨)

還記得有一次在朋友家吃過茄汁蝦碌，覺得很美味 (那當然是因為我朋友的煮藝了得啦!) 最近突然想吃茄汁蝦碌，但又不想在外面吃，那唯有自己嘗試做吧!

第一次煮，汁料不夠.. 讓我下次再試另一個 recipe 吧!



材料: 大頭蝦 12隻
汁料: 水 3 湯匙、茄汁 2湯匙、白醋 1湯匙、糖 1茶匙、粟粉 1茶匙、鹽 1/2茶匙、老抽 1/2茶匙

做法:
1. 將蝦尾部，頭尖部份、腳剪去。
2. 清洗及滴乾。
3. 預備汁料。
4. 燒熱3湯匙油，將大頭蝦兩面各煎2分鐘。
5. 再燒熱1茶匙油，煮汁料至濃稠。加入大頭蝦拌勻、上碟。