Cariboo Lodge Kar Cuisine Part 1 of 3
August 25 - September 9, 2024
My friend Raymond is working as the Head Chef of the restaurant at Cariboo Lodge Resort in Clinton, British Columbia. He invited me to work as a chef for Jacky the owner of the hotel starting Sunday August 25, 2024. I could only work here from Sunday to Wednesday because I had to return to Vancouver to work for my full time job at Koryo Korean BBQ in Richmond Centre. In addition to wage and salary, they provided me with free food and lodging.
Every Sunday, I travelled for more than 7 hours on the Ebus from Pacific Central Station in Vancouver to Kamloops, and then from Kamloops to Clinton 1318 Cariboo Highway Petro Canada. From there, I walked to the hotel in about 3 minutes.
Clinton, British Columbia
Village Of Clinton
1423 Cariboo Hwy, PO Box 309
Clinton, BC, V0K 1K0
Village Of Clinton
1423 Cariboo Hwy, PO Box 309
Clinton, BC, V0K 1K0
https://village.clinton.bc.ca/
The Village of Clinton is a small friendly community located in one of the most pristine natural environments in the world, while still being close and accessible to larger centres. Clinton is 384 km north of Vancouver, located on Highway 97, midway between Vancouver and Prince George.
Cariboo Lodge
1414 Cariboo Hwy, Clinton, BC V0K 1K0
Cariboo Lodge Resort in Clinton, British Columbia is a rustic and classic log hotel, located at the base of the scenic Limestone Marble Range for over 41 years. With an on-site restaurant and pub serving homemade comfort food, you can enjoy a calm and relaxing stay, surrounded by the natural beauty of British Columbia.
Cariboo Lodge Kar Cuisine Part 1 of 3
I am passionate about cooking and dedicated to deliver outstanding guest experiences. Beside cooking for the guests at Cariboo Lodge, I also prepared meals for the hotel owner Jacky. He gave me ingredients and I prepared lunch and dinner for him with skill and creativity.
1. French Braised Oxtail Queue de boeuf aux carottes
2. Amaranth Greens Salted Duck Eggs Soup + Shrimp Roe Noodles
3. Black Beans Steamed Pomfret
4. Chinese Mustard Greens Beef Soup + Shrimp Roe Noodles
Theses are fusion cuisines using French, Hong Kong, Chinese, Korean and Japanese culinary arts.
▲ 1. French Braised Oxtail
Queue de boeuf aux carottes
Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle.
Oxtail is high in protein (about 30 grams per 100g serving), essential for muscle repair, hormone production, and immune function. Rich in collagen, improving skin moisture, elasticity, and reducing wrinkles. Essential for skin, hair, nails, bones, ligaments, and tendon health.
Oxtail is a gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for oxtail soup. Traditional preparations involve slow cooking, so some modern recipes take a shortcut using a pressure cooker.
The rustic French dish Queue de boeuf aux carottes features slow-braised oxtail in a rich red-wine sauce, cooked until it is pull-apart tender and indulgently flavorful.
Ingredients: Oxtail tails, Merlot Red Wine, Onion, Garlic, Carrots, Potatoes, Salt, Sugar, Black Pepper, Olive Oil, Beef Stock, Rosemary, Thyme, Bay Leaves, Flour, Water
Garnish: Mixed Greens Salad, Carrots, Tomatoes
▲ 2. Amaranth Greens Salted Duck Eggs Soup + Shrimp Roe Noodles
Amaranthus tricolor, known as edible amaranth, is a species of flowering plant in the genus Amaranthus, part of the family Amaranthaceae. The plant is often cultivated for ornamental and culinary purposes.
Amaranth leaves are a storehouse of essential nutrients. They are loaded with vitamins A, C, K, and folate, vital for supporting a robust immune system, promoting healthy vision, and aiding in cell growth and repair. Consuming amaranth leaves may benefit heart health.
The leaves and stems may be eaten as a salad vegetable. In Africa, it is usually cooked as a leafy vegetable. It is usually stir fried or steamed as a side dish in both China and Japan.
In China, it is referred to as xiàncài (simplified Chinese: 苋菜; traditional Chinese: 莧菜) and is often stir-fried with garlic and salt.
A salted duck egg is an East Asian preserved food product made by soaking duck eggs in brine or packing each egg in damp, salted charcoal. From the salt curing process, the salted duck eggs have a briny aroma, a gelatin-like egg white, and a firm-textured, round yolk that is bright orange-red.
Salted duck eggs are normally boiled or steamed before being peeled and eaten as a condiment to congee or cooked with other foods as a flavoring. The egg white has a sharp, salty taste. The orange-red yolk is rich, fatty, and less salty. The yolk is prized and is used in Chinese mooncakes to symbolize the moon.
Generally speaking, salted duck eggs provide most of the benefits of regular eggs and are high in protein and low in fat. Given their method of preparation, they have a high salt content, but this can be regulated as part of a balanced diet. They are also high in Vitamin E, which is believed to be good for skin health.
Shrimp roe noodles or shrimp noodles are a variety of Chinese noodle popular in Hong Kong and Guangdong. One of the special characteristic that distinguish this noodle from the many other varieties of Chinese noodle is the salty shrimp roe forming tiny black spots on strips of the noodles.
Because this noodle has some taste of its own, the most common method of cooking is directly boiling the noodles. Soy sauce or additional flavorings can still be added. Depending on the noodle brand, the black dots may disappear after cooking.
Ingredients: Amaranth Greens, Salted Duck Eggs, Shrimp Roe Noodles, Green Onion, Garlic, Salt, Sugar, Black Pepper, Canola Oil, Chicken Stock, Bay Leaves, Corn Starch, Water
▲ 3. Black Beans Steamed Pomfret
Pomfrets are scombriform fish belonging to the family Bramidae. The family currently includes 20 species across seven genera.[2] Several species are important food sources for humans, especially Brama brama in South Asia.
They are found globally in the Atlantic, Indian, and Pacific Oceans, as well as numerous seas including the Norwegian, Mediterranean, and Sea of Japan.[3] Nearly all species can be found in the high seas.
Pomfret contains omega-3 fatty acids which can prevent heart disease and helps to reduce the inflammation of nerves. It also helps to control blood cholesterol levels. Consuming pomfret fish can cure anemia as it contains iron. It also helps in strengthening immune system.
Pomfret can be steamed, pan fried, baked and deep fried.
Douchi is a type of fermented and salted black soybean most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.
Ingredients: Pomfret, Douchi, Soya Sauce, Onion, Garlic, Ginger, Salt, Sugar, Black Pepper, Canola Oil, Chicken Stock, Bay Leaves, Corn Starch, Water
Garnish: Green Onion
▲ 4. Chinese Mustard Greens Beef Soup + Shrimp Roe Noodles
Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.
Mustard greens benefits include supporting liver function, balancing cholesterol, supporting eye and skin health, helping lower cholesterol and supporting heart health.
Asian mustard greens are most often stir-fried or pickled (pickled mustard). A Southeast Asian dish called asam gai choy or kiam chai boey is often made with leftovers from a large meal. It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone. Brassica juncea is also known as gai choi, siu gai choi, xiao jie cai, baby mustard, Chinese leaf mustard or mostaza.
Shrimp roe noodles or shrimp noodles are a variety of Chinese noodle popular in Hong Kong and Guangdong. One of the special characteristic that distinguish this noodle from the many other varieties of Chinese noodle is the salty shrimp roe forming tiny black spots on strips of the noodles.
Because this noodle has some taste of its own, the most common method of cooking is directly boiling the noodles. Soy sauce or additional flavorings can still be added. Depending on the noodle brand, the black dots may disappear after cooking.
Ingredients: Chinese Mustard Greens, Beef, Shrimp Roe Noodles, Onion, Garlic, Salt, Sugar, Black Pepper, Canola Oil, Beef Stock, Bay Leaves, Corn Starch, Water
Itinerary
Ebus Schedule
Departure
Daily
Vancouver 8:00am to Kamloops 12:35pm
Wed/Fri/Sun
Kamloops 2pm to Clinton 3:15pm
Return
Mon/Thu/Sat
Clinton 1:45pm to Kamloops 3pm
Daily
Kamloops 4:30 to Vancouver 8:55pm
Ebus
Next, Cariboo Lodge Kar Cuisine Part 2 of 3
Coming Soon, Seasonal Salad Around The World : Asia Part 1 of 4
Publisher： Chef Kar Delight
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