Suanne and Ben’s Food and Travel Adventures from Vancouver, BC
21
May
Zoe is a new member of the Caring Place Community Kitchen. This is her second time attending this kitchen and she is so courages to share with us two recipes. We certainly need more of such members. Many times, new members are too shy to show off their cooking skills and they always say they come to learn. The recipes she shared with us are Spicy Chicken Salad and Chicken Rice.
Baklava is a rich, sweet pastry found in many cuisines of the Middle East, the Balkans and South Asia. It is made of chopped nuts, usually walnuts or pistachios, layered with phyllo pastry and sweetened with sugar or honey syrup.
19
May
For this session. Vanessa made Fish Paste Stuffed Vegetables and Hong Kong Style Fried Rice.
18
May
This Mango Pudding is very rich in mango flavour and the addition of whipping cream made it extra rich. If you are watching your diet, you may just substitute the whipping cream with milk or cold water to make it less sinful.
17
May
Tanni and Grace paired up to present two dishes in the Gilmore Park Church Community Kitchen. The first dish is made by Tanni which is Currry Seafood Pumpkin Pot. This is an innovative dish where the seafood curry is stored in a cooked pumpkin where you can also eat the pulp of the pumpkin as well.
16
May
Minnie made a Pork Bulgogi in the community kitchen. This dish is very flavourful and goes well with steamed rice. Traditionally, Korean served Bulgogi on a piece of lettuce and seasoned with a dab of gochujang (red chili paste) and garnished with a piece of kimchi and garlic and eaten whole as a wrap.
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15
May
Minnie demonstrated two Korean dishes in the Caring Place Community Kitchen. Minnie has been very active in the two community kitchens she attended and she has been sharing her Korean inheritage in both the kitchens. She is certainly a great addition to the community kitchen.
14
May
Julie’s second dish is a Taiwanese Taro Noodle Soup. I have never had a noodle soup with Taro. It is something new that I learnt here. The taro gives the noodle soup added textures, soft and creamy.
13
May
As she was doing her rounds for the ingredients for her demonstration, she met a friend who works in a fish processing factory. This friend of her offered her some salmon fillets from her work place. That’s when Julie got her inspiration of her dish, which is Fried Salmon Fillet.
12
May
Heidi also made a dessert which is Steamed Red Bean Rice Cake. It is normally known as ‘Poot Jai Gou’ in Cantonese which simply means ‘dessert in a little bowl’. This is because the rice cake is steamed in small bowls. You can use bowl made in clay, porcelain, aluminum, etc. It does not matter, you just need bowls or else you cannot call this ‘Poot Jai Gou’. :-)
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