Asian


Szechuan Szechuan is a pan Asian and Szechuan restaurant. It has two current locations; one in Vaughan mills and the other in the First Canadian Place in downtown Toronto. On a shopping excursion to Vaughan mills, my family decided to eat at the Szechuan Szechuan restaurant. We decided for quicker service and general convenience to stick with the takeout/express service as opposed to the sit down meal in the restaurant. I can’t comment too much on decor but it looks really classy and modern inside the restaurant. The website displays some pictures.

image taken from google

The food choices are quite extensive even for the take out. There are soups, salads, main dishes of every meat, sushi, side dishes, rice, noodles and set menus with the type of food ranging in the Chinese, Thai and Japanese flavours. Simply ideal if you ask me. We ordered 4 dishes, one for each of us and ended up with leftovers. The other bonus to the take-out service is that they provide take out boxes of all sizes if you’re unable to finish. There’s also water on hand so you don’t have to worry about buying tons of drinks if all you need is some refreshing water to go along with the meal. The take out service has certain special up on the board with enticing photos as well as the menu. It’s all very clean-looking and appetizing. I can’t really explain the thought process behind choosing what we did that day. We all wanted a little something different.

I remember choosing the Pad Thai ($9.95) simply because the other noodle choices didn’t seem appetizing at the time and although Pad Thai dishes in most places aren’t all that authentic, I’d settle for it over other options. It was surprisingly better than I had anticipated, certainly not super authentic but better than most. There was a lot of flavour and you could definitely tell that it was freshly made to order. I could happily live off of Pad Thai for the rest of my life.

My father got the General Tso Chicken ($10.50) since it was advertised as a house speciality. I can’t say it  looks all that appealing in this photo but it was definitely delicious. A little too much on the salty side so luckily we had some rice to go with it. There wasn’t as much spice and kick as you’d think there’d be considering all the dried peppers in the dish. I like my food spicy but I don’t mind either way. Definitely a hearty dish.

I’m not 100% sure what this is. Upon reviewing the online menu, I tried to figure out what this might be and was torn between two choices. I’m leaning more towards Crispy Ginger beef ($10.95) but someone correct me if I’m wrong. At my favourite Szechuan restaurant, they have a similar crispy beef dish so we decided to try this out. It was certainly tasty but a little salty as well. We might have ordered extra rice because of it. Again not as much spice and kick as you’d think considering you can see the big pieces of dried peppers. We had some of this left over in the end.

And finally, my sister decided she wanted Sweet & Sour Pork ($8.95), a Chinese classic dish. Also tasty but pretty generic compared to others you could find elsewhere. She happily gobbled it all up.

Overall, Szechuan Szechuan is a great place to grab a bite. There’s a wide selection and I certainly appreciate the takeout option as it is certainly much more convenient especially while on a shopping trip. The portionning is really good and great value. It’s a different level of fast food. Maybe one of these days, I’ll venture into the restaurant itself but in the meantime, I hope you try it for yourself and enjoy :)

1 Bass Pro Mills Dr
Vaughan, ON L4K 5W4
(905) 738-8398
Website
Take Out Menu
Cash/Credit/Debit

Szechuan Szechuan on Urbanspoon

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After making the rice that day, I decided to make  a stir fry to go along with it. I kind of threw everything together based so ingredient amounts are unknown. I suggest you experiment for yourself. Just everything in little amounts untill it tastes right to you. It’s essentially a basic stir-fry. you could substitute the meat for any kind and use prepared sauces if you’d like. sky’s the limit :)

Ingredients

  • 1 small onion
  • snow peas, chopped in half or thirds
  • carrots, chopped
  • chicken strips, frozen or fresh
  • few tbsps of soy sauce
  • pepper to taste
  • 1 tbsp of vegetable oil

Instructions

1. Heat the pan up to medium to medium-high. Add oil. Stir in onions until slightly translucent

2. Add carrots and sauté with the onions for a few minutes.

3. Add the snow peas. Pour a small amount of water to generate more steam. Add soy sauce and season to taste. Stir often and ensure continued moisture in the pan.

4. I opted to use frozen chicken strips because they were what I had on hand and they were quick. I actually enjoy the taste of these chicken strips and it went really.

Review

This is the final product. The stir fry went really well with the pilau rice. A squeeze of lemon freshened everything up. It was fairly light, full of flavour and well seasoned. Looking at this photo makes me want to cook it up again. I hope you enjoy. If you have any further questions on the recipe, let me know :)

Rouxbe is an online cooking school that I came across a while ago. It has informative professional videos that demonstrate cooking techniques, information on food varieties and overall good source for food information. After watching the videos you can take quizzes and see your progress. Membership gains you access to more videos. I highly recommend checking out the site for yourself. Here’s a preview video of this specific recipe and their overall style of videos.

The video recipes are really wonderful and explain everything step by step. While looking over their recipes one afternoon I came across a rice recipe  that enticed me. I was fortunate to have all the ingredients and tried it out myself. Unless done in a Asian  fried rice manner,  most of the rice I’ve eaten has been plain to accompany as a filler for the rest of the dishes on the table. I also love anything with coconut in it (curries, soups, noodle dishes) so coconut infused rice sounded just as good. I followed the instructions, adjusting to my taste and equipment. The end result was amazing.

Recipe adapted from Rouxbe

Ingredients

  • 1 small onion, sliced
  • 2 cloves of garlic, minced
  • 2 tsp vegetable oil
  • 1 cup basmati or jasmine rice
  • 1 1/2 cups Cold Water
  • 1/2 cup thick coconut milk
  • 1/8 tsp white pepper
  • 3/4 tsp salt
  • small sprinkle of lemon grass seasoning (optional)
  • 1 bunch cilantro (1 cup)
  • 3 green onions (approx. 1/2 cup)
  • handful of crushed peanuts (optional)

Instructions


1. Heat up the rice cooker then add the oil and diced onions and sauté until translucent.

2. Then add the rice and sauté for a few minutes until the rice is coated in the oil and slightly translucent.

3. Add the cold water, coconut milk, salt and pepper and lemon grass seasoning. Place the lid on the rice cooker (making sure the rice cooker is still on, and has not switched to the warm setting).

4. Let cook for approximately twenty minutes, or until it switches off indicating that the rice is done.


5. Fluff rice with a fork to ensure no clumped mounds of it. Roughly chop the cilantro and green onions and fold into the rice along. The peanuts I have are home roasted and seasoned whole so I crush them myself with whatever I can find that’s heavy.

Review

This is the final product. The original recipe calls for fried crispy onions which you can make at home or buy. I didn’t really want to go through that process so I opted for crushed peanuts for a textural difference and it went well with the coconut rice. It added a nice nutty element. Although liquid amounts are quite precise (straying from it might result in undercooked rice or to the other extreme, a coconut soup with rice), seasonings are yours to experiment with. Cilantro and green onions add freshness to the rice. You could experiment to put more spice into it as I might do at some point. I added lemon grass seasoning just because I had it on hand. Let me know how yours turns out and enjoy :)

I often get sushi cravings considering there isn’t a multitude of good places to go in Kingston which is real shame. So when I manage to make the trip back to Toronto I instantly think of certain foods in hopes of satisfying my cravings until I finally come home for the summer. I have a definite fav place to go for my sushi craving which is out in Whitby (Sushi Mountain, yum!) but I’m always open to new suggestions especially ones closer to where I live. A friend of mine, J suggested heading to a place in Markham for All U Can Eat and I was happy to accompany. I had limited amounts of time to spend so we decided to go for lunch.

I had come to this specific plaza several times to visit other surrounding places but had never noticed the Japanese sushi place on the side. J often came here with friends for crazy feasts from what he described. I was certainly eager to see what they had and definitely hungry.

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UPDATED 01/12/09 @ 3:45PM — I forgot a few more dishes so for those who have already read this post, check the end to see even more food from the party

New Year’s is a huge event for my family because it’s a two fold celebration. In addition to the general excitement for the new year, New Year’s day happens to be my father’s birthday. My family throws an annual New Year’s bash, invite all of our family and friends and party from the afternoon until the wee hours of the morning. Because it is such a long event and there are more people than the normal get-together, there’s a pretty big spread on our table.

After a year of numerous parties, my family tends to feel like we’ve gone through the majority of the Filipino dishes out there. Therefore, we like to attempt to ring in a new year with different food that isn’t always typically seen at a Filipino party. When deciding upon the menu, we consulted a variety of sources for inspiration and recipes and came up with a menu that features some of our most favourite dishes, some experimental food and some tried and true Filipino food.

Recipes that I reviewed

Recipes from various sources

Click to see more food from the party!

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I know I am terribly over due for a post and I have several (decent) reasons. First is the fact that I went home for my Christmas vacation and although you make think that I would have more time to update since I have no school to distract me, its actual more time-consuming as there are more responsibilities and duties while at home. During the holiday season there are several parties to attend, a lot of shopping/errands to run and many attempts at cleaning the house. Second is the fact that although as readers, there are no new posts, I do work on the behind the scenes stuff. For example, I’ve really been working on generating more readership that is stable. I’ve been joining other blogging/food networks to promote the blog because my secondary goal for this blog is to gain a decent amount of readership. I think I’ve done very well for only 3 months of publication and I hope that things only get better from here on out. I also spend a lot of time uploading/editing photos. My lighting and camera quality are not always the best so I do take the time to edit photos to make them as appetizing as possible. I’m trying to do the research needed to improve my photography skills so that I can cut down on editing. So I’ve caught up on editing, done a good chunk of promotion and gained more readership so now its time to get back to what it’s all about; food posts!

We’re gonna go way back to feature the main party food for this Christmas season. This is what a Filipino feast is like during the holiday season, in particular my home for New Year’s. Warning: this post is picture heavy!

For the annual Christmas day party, our family friends take turn on rotation deciding who will host it. This year it was held at my uncle’s house in Whitby from lunchtime until dinner. It was a potluck event and everyone was required to bring something. My family had decided to bring shrimp & vegetable tempura. It was also our opportunity to open our gifts with everyone else. Shortly after, I fell asleep from just exhaustion of the past few days. I awoke in time to eat a little bit of dinner, picture taking with the family and then headed home. But back to the food. There were tons and I wanted to feature all of them.

This was a black forest cake made by a family friend who specializes in baking. I’m not a huge fan of black forest cake, primarily because I’m not a fan of cherries. However, I was informed by my all-cake-loving sister that it was delicious. It was a beautiful cake fit for the season.

This was the tempura my family had brought. We used shrimp, eggplant, sweet potato and green peppers. It was a hit at the party and there were hardly any left overs. My favourite is always the sweet potato. It wasn’t as crisp as it could be since it was cooked earlier in the day but it was still very delicious and very easy to make.

Click to see more photos!

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Time again for some random meals. I don’t remember when I made these but I wanted to record them. First up is Korean BBQ.  Beef short ribs often go on sale and I decided to buy some. There isn’t a Korean BBQ place here in Kingston unfortunately (if a good one opened up, I would definitely be there often) so I miss the taste of it. When I came home I realized that I didn’t buy the typical BBQ marinade. I improvised by using soy sauce, black pepper, salt, chili oil and LOTS of garlic. I marinated it overnight and then pan-fried it since I didn’t have a grill. It turned out really well. The meat was well seasoned, tasty and infused the garlic flavour. I definitely prefer grill method but this’ll do. I’ll have to make it again sometime.

I unfortunately don’t have a finalized photo as I was so hungry, I forgot all about photos. I remember that I ate this with rice and some steamed vegetables since I needed something to but the fattiness from this meat.

Next up is homemade temaki (aka hand rolls) with egg and shrimp. I had a craving for the flavour of seaweed so I decided to make some sushi at home. I used carrots and cucumber to accompany and use as fillers. I choose to do temaki because my last attempt at maki turned out really bad so temaki would be simpler. It doesn’t have the greatest flavour but it did the trick that night.

 

 

The final meal is from my adventure to the AGO. The AGO featured the Dead Sea Scrolls exhibit which was on display for a very limited time. I come from a religious family and this exhibit meant a lot to them to see. While at the AGO we obviously got hungry. I had brought some sandwiches and we bought a personal pizza. My sandwich was delicious. It was a toasted whole wheat toast filled with cream cheese, red onions, smoked salmon, and baby spinach. The pizza was a regular pepperoni pizza but it was thin, crispy and not too oily. I’ve heard good things about the food at the AGO so I shall return again for a more complete culinary experience.

 

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