Remedy Cafe

Samosa

Butter chicken with  naan 

Lin Goh 年糕 (CNY sticky rice dessert)

Equipment:

• 9-inch round glass dish or cake pan

Ingredients:

• 200 g glutinous rice flour
• 70 g  all purpose flour
• 250 g brown sugar in pieces (片糖)
• 1 cup water
• 80 mL coconut cream
• 30 g oil + a dash to brush cake mould
• 1 egg, whisked

Procedure:

1. Sift glutinous rice flour and wheat flour twice beforehand. 
2. Boil 1 cup of water in a saucepan. Add brown sugar sticks and cook until completely dissolved. Stir in coconut cream and oil. Drain syrup through a fine sieve to make the mixture smoother. Let cool.
3. Add sifted flour bit by bit into syrup, whisk constantly along the way, and combine well. If you'd like your batter really smooth, drain through a fine sieve once more.
4. Transfer batter to a greased glass dish or cake pan. Place in a wok and steam over medium-high heat, covered, for about 60 to 75 minutes. As the cake is very sticky, even if it’s cooked through, it still sticks to your needle/chopstick if you test it. But if you can’t taste any raw flour, it’s done. Make sure to steam the cake for enough time.
5. Let cool. Refrigerate for at least 3 hours. 
6. When the cake is cold, it’s much easier to slice into thick pieces. Coat the sliced cake with whisked egg, fry on medium-low heat until both sides are brown. Serve warm.

Notes:

• The time of steaming cake depends on how big and thick your cake is.

Recipe adapted from: http://en.christinesrecipes.com/2010/02/chinese-new-years-cake-sticky-rice-cake.html#ixzz3TR4k5Mgi

Before steaming

After steaming

After pan-fried in coated egg

Ben's Chili Bowl

Ben's Chili Bowl

1213 U Street NW 
Washington, DC 20009

Bill Crosby's favourite Chili Dog joint.

Del Campo

Del Campo

http://delcampodc.com/
777 I St NW
Washington, DC 20001

South American cuisine. 

Bread with smoked olive oil and smoked salt

Peruvian Chicken Breast, Yuca Fries, Aji Amarillo Aioli, Green Chili Puree

Slow Roasted Wagyu Brisket, Cole Slaw, Smoked Tomato, Manchego, Smoked Hollandaise 

Carmine's

Carmine's

http://www.carminesnyc.com/
425 7th Street NW
at the Penn QuarterWashington D.C. 20004

Family style, huge portion Italian restaurant from New York.

Complementary wide selection of breads

Zuppa Di Mussels

Veal Parmigiana with Angel Hair

Washington DC

Quick Guide:

• Free guide book mail to you from http://washington.org/
• A city full of history and politics.  
• Definitely learned a lot about American history regarding their wars and fight for independence, freedom and rights.
• Great for a budget traveler as most Smithsonian museums are free admissions.
• High security in some important government buildings

Government Buildings to see:

1. U.S. Capitol

• go for the visiting tour, reserve online for free
• Rotunda
• National Statuary Hall
• Senate and House of Representative Rooms
2. United States Supreme Court
3. Library of Congress

• Re-creation of the Thomas Jefferson's library
• Original hand-written Bibles
4. The White House

• Outside
• Visitor Centre
5. The Pentagon

Walking Tour of Monuments and Memorials (~3hr):

1. The Washington Monument
• can reserve online to go in
2. World War II Memorial
3. Vietnam Veterans Memorial
4. Lincoln Memorial and Reflecting Pool
5. Korean War Veterans Memorial
6. Martin Luther King, Jr. Memorial
7. Franklin Delano Roosevelt Memorial
• "Freedom is not free"
8. Thomas Jefferson Memorial

Adapted from: 

http://www.tripadvisor.com/Guide-g28970-i124-Washington_DC_District_of_Columbia.html

Museums: 

(free admission for all, 365 days a year except Christmas Day) 

1. National Archives
• One of the original Magna Carta
• Original Declaration of Independence, Bill of Rights, and The U.S. Constitution
2. American Air and Space Museum
• Original 1903 Wright flyer
• Lindbergh’s Spirit of St. Louis
• Apollo 11
• Amelia Earhart Lockheed
• Touch a real lunar rock
3. National Museum of American History
• Original Star-Spangled Banner Flag, the flag that flew during War of 1812
• Original Top hat of President Abraham Lincoln when he was assassinated
• Dorothy’s Ruby Slippers in 1939 film Wizard of Oz
• Home kitchen of Julia Child
4. National Museum of Natural History
• Fossils and artifacts
5. Hirshhorn Museum and Sculpture Garden
• Modern, contemporary art, painting sculpture, and photography
6. National Gallery of Art
• Classic European painting and sculpture 
7. American Art Museum
• American Art
8. Smithsonian Institution Building (The Castle)
9. Holocaust Museum
• Artifacts and information on the Holocaust

Others:

1. Willard InterContinental Washington
2. National Post Office Museum

Food:

1. Ben's Chili Bowl
2. Carmine's
3. Del Campo
   
   
   

Cinnamon buns

Delicious pull-apart cinnamon buns, just like Cinnzeo's.  The recipe is from Dana.  So delicious!  

Ingredients:

For the buns:

1 package active dry yeast

1/2 cup warm water

2 cups milk, scalded and cooled to lukewarm

1 cup (or less) sugar

1 teaspoon salt

7-8 whole cardamom pods, seeded and crushed (about 1 teaspoon)

1 tbsp ground cinnamon

4 eggs, beaten

8-9 cups sifted white flour

1/2 cup melted butter

For the cinnamon sugar mix:

1/2 cup melted butter

3/4 cup brown sugar

3 tbsp ground cinnamon

For the icing:

4 tbsp unsalted butter

2 cus powdered sugar (icing sugar)

1 tsp vanilla extract

3 to 6 tbsp hot water

Procedure:

1.  Dissolve the yeast in the warm water.  Stir in the milk, sugar, salt, cardamom, cinnamon, eggs, and enough flour to make a batter (about 2 cups).  

2.  Beat until the dough is smooth and elastic.  Add about 3 cups of the flour and beat well, the dough should be quite smooth and glossy.

3.  Add the melted butter and stir in well.  Beat untilthe dough looks glossy.  Stir in the remaining flour until a stiff dough forms.  ** The number of cups of flour depends and varies.  Last time, we used about a total of 7 cups.  Too much flour will result in harder and less flaky dough**

4.  Turn out onto a lightly floured board and cover an inverted mixing bowl.  Let the dough rest for 15 minutes.

5.  Knead until smooth and satiny.  Place in a lightly greased mixing bowl, turn the dough to grease the top, cover lightly with a tea towel, and let rise in a warm place (25 degrees) until doubled in bulk (about an hour).

6.  Punch down and let rise again until almost doubled (about 30 minutes).

7.  Turn out again onto a slightly floured board, divide the dough into 3 parts.  

8.  Take one part of the dough and roll into a rectangle shape (about the length of your baking sheet and 1/4 inch thick).  

9.  Leaving a 1/4 inch space along the long edge, spread melted butter and sprinkle cinnamon sugar mix across the dough 

10.  Beginning at the long edge, roll up into a thick roll.  Pinch at the ends.  

11.  Cut the roll into twelve 3 cm slices (1 1/4 inch) and place (just touching) in a pan covered with parchment paper.  Covered with a tea towel.  

12.  Repeat Step 8-11 until all 3 parts of dough is done.

13.  Let stand until doubled (about half hour)

14.  Bake just above the centre at 180oC (350oF) oven for 20-25 minutes.  Cool on wire rack.

15.  Meanwhile prepare the icing glaze.  Mix butter, powdered sugar, and vanilla extract.  Add water a tablespoon at a time until the glaze reaches desired consistency.  Spread over slightly cooled rolls (while it is warm).  Add more glaze while serving.   

The World Puzzle

A La Mode

alamodepie.com
1689 Johnston St
Vancouver, BC V6H 3R9

Clam Chowder

French Onion Soup

Salmon Chowder

Beef Stew

Earnest Ice Cream

http://earnesticecream.com/
3992 Fraser St
Vancouver, BC V5V 4E4

Whiskey Hazelnut and Green Tea