D’nis made a Tres Leches Cake for the South Arm Multicultural Community Kitchen. This is a sponge cake soaked in a milk syrup made with three kinds of milk, i.e. evaporated milk, condensed milk and heavy cream.
Tres Leches Cake is not a low-cal by any means, but once in a while indulgence is fine. We substituted the heavy cream with half and half for a slightly lower fat content.
- 1 cup sugar, divided into 1/4 and 3/4 cup
- 1/3 cup milk
- 1 cup all purpose flour
- 1/2 teaspoon cream of tartar
- 5 large eggs, separated
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1 can (12 ounce) evaporated milk
- 1 cup sweetened condensed milk
- 1 cup whipping cream (or half & half)
- 1 teaspoon vanilla extract
- 1 tablespoon light rum
The main dish that D’nis shared in the South Arm Multicultural Community Kitchen is a Peruvian Potato Dish called Causa.
Here is what D’nis shared with us about her country of origin:
Peru is a country located in South America, with a population of 29 million. It has a democratic government. The area covers 1,285,216 km square. Peru borders Ecuador and Columbia to the north, Brazil to the east, Bolivia to the south-east and Chile to the south. On the west is the Pacific Ocean with 3,000 km of coast. Peru in area is about 20 percent larger than British Columbia and has about 30 million inhabitants. Peru became an independent country in 1821, many years before Canada.
The geography varies from arid plains of the Pacific coast to the peaks of the Andes Mountains and the tropical forests of the Amazon basin.
The main spoken language is Spanish, although a significant of Peruvians speak Quechua or native languages. The mixture of cultural traditions has resulted in a wide variety of expressions in fields such as art, cuisine, literature and music.
Potatoes, tomatoes and corn are originally from the Andes, a gift to the world. Peru has more than 3,000 varieties of potatoes.
The above dish is called Causa Rellena con Atun/Palta/Huevo Duro which is Yellow Potatoes with Tuna, Avocado and Hard Boiled Eggs. The name Causa comes from the Incan Quechuan word “Kausaq”, meaning “that which gives life”. During the colonial period in Peru, the newly arrived Spaniards adapted many of the native food and combined them with the food they brought from Europe, creating the distinctive Peruvian cuisine that exists today. Causa is one of these hybrid dishes: a combination of the ancient potato, avocado and aji amarillo that are all native to Peru, and the lime and garlic imported from Europe. Hearty yet refreshing, cool yet mildly picante, Causa is an intriguing mix of the abundant flavours found in the region.
- 8 Yukon Gold potatoes (about 2 to 3 pounds)
- 4 eggs
- 3 limes
- 2 tablespoons vegetable oil or butter
- 2 can tuna
- 1/2 cup mayonnaise
- 1 ripe avocado
- salt and pepper to taste
- chili paste to taste
- parsley for garnishing
Peru is famous throughout South America for its food. As a major fishing nation, fish is abundant. The primary ingredients found in nearly every Peruvian dish are rice, potatoes, pork, lamb, and fish. Most of these meals include one of the different kinds of aji, or Peruvian hot pepper. The main variety are yellow aji pepper, red aji pepper and red rocoto pepper.
Chicken, pork and lamb were introduced to Peru 500 years ago, when Spaniards came to America. Other ingredients, like potatoes, were already being grow in the Peruvian Andes and were taken by the Spaniards back to Europe.
Today, more than 200 varieties of potatoes can be found in the Lake Titicaca area. They range in color from purple to blue, from yellow to brown. Sizes and textures vary as well. Some are smalls as nuts, others can be as large as oranges.
D’nis made two versions of Beets and Carrots Salad in the South Arm Community Kitchen.
The first Beets and Carrots Salad is dressed with the Homemade Mayonnaise. They are sweeter and creamer than the next Beets and Carrots Salad.
The second Beets and Carrots Salad is dressed with key lime juice and olive oil. This has a sharper vinegarish flavour.
- Lime or lemon juice and Olive oil or Mayonnaise
- salt and pepper to taste
D’nis demonstrated a few recipes in the South Arm Multicultural Community Kitchen.
The first recipe is a Homemade Mayonnaise. You can make green mayonnaise by adding green herbs, or red by adding a piece of red pepper or a chili.
- one whole egg
- 2 tablespoons water
- juice of 1 lime or lemon, or 1 tablespoon vinegar
- 1 teaspoon mustard
- 1 clove garlic (optional)
- salt and pepper to taste
- start blending on high, when all mixed, add in a constant thin stream:
- 1 cup canola oil (or olive oil, or half and half olive and canola oils)
- when thick, you made a delicious mayonaise!
Yield: 1 cup
It’s lunch time on a Sunday. The boys wanted some comfort food and suggested to go to Yaohan Center food court.
It’s been quite a while since we last visited the Yaohan Center food court. The boys went straight to the Curry House stall for their comfort food. Arkensen ordered the Hainanese Chicken Rice while Nanzaro had the Char Koay Teow.
I walked around to look for something for myself. The Want Want Hot & Spicy House caught my attention. The name sounded familiar. Apparently, there is a similar name stall in Crystal Mall.
Upon checking with the server, I was told that this stall had opened for business in Yaohan Center for a year.
My attention was caught by the photos of noodles in hotpot on the wall, especially the red hot on the right.
But, I did not order that. I ordered the Lamb Noodle instead. I love lamb. The server asked me if I want it spicy and if I want cilantro with it. Of course, my answer is yes for both. The lamb noodle is $7.75.
When the server collected payment from me, she asked for $10.75. I looked puzzled … More on following page. Click here to continue reading
Minoo asked me to share a free event coming up on the 31st May 2012. from 6:30PM to 8:00PM in the performance hall, 7700 Minoru Gate.
The event is organised by the Richmond Food Security Society and the Richmond Public Library. It’s a night of food storytelling featuring a diverse panel of distinguished foodies. There’s a growing interest in what we eat, where it comes from and how to grow your own food.
“The Richmond Food Security Society wants to share these amazing stories about food and Asian perspectives,” says Colin Dring, Executive Director of Richmond Food Security Society. “We have a lot to learn from traditional diets and how they relate to food issues such as health, economics and poverty.”
Among the panels are:
Warren Bell is a general practitioner with over a decade of medical experience and works in understanding the connection between healthy living and food.
Stephanie Yuen is a seasoned food and travel journalist well known for her print and online publications such as ‘Beyond Chopsticks.’
Jose Sarabia is a an accomplished local organic farmer and agrologist with extensive experience growing rice in the Philippines.
For more information, please contact: Colin Dring, Executive Director, Richmond Food Security Society (778) 859-1148 or at email@example.com
Ian Lai made a simplified Mah Poh Tofu to be served with some multigrain rice during the Healthy Eating and Fun Cooking demonstration.
Mah Poh Tofu is a popular Szechuan dish. The name came from the old lady with pocked marked who sell this dish along the street.
- multigrain rice
- 200g ground pork
- salt to taste
- 1 package of soft tofu
- 1 package of Mah Poh tofu seasoning
Ian bought the above ingredients from T&T
Ian Lai made an Asian Inspired Salad for the Healthy Eating and Fun Cooking for the Asian Heritage month demonstration. It is not a norm for Chinese to have a salad in their meal. Asian usually briskly cook their vegetables via stir fry or steaming.
Ian’s Asian Inspired Salad includes part raw and and part cooked vegetables. It is flavoured with Asian sauces.
- few sections of a pamelo, break into chunks
- a bunch of green beans
- a small bunch of cilantro, rough chopped
- 3 green onions, finely chopped the white part (Ian used the green part to flavour the chicken broth in the previous post)
- 3 Japanese cucumbers, cut into chunks
- 10 fresh water chestnut, peel and cut into chunks
- 6 baby bok choy, diagonally sliced
- 1 teaspoon oyster sauce
- 1 teaspoon hoisin sauce
- 1 teaspoon plum sauce
- 2 to 3 tablespoons rice wine vinegar
- few drops of sesame oil
- 1 teaspoon grated ginger to extract the ginger juice
- 1 teaspoon Pamelo zest, finely chopped,optional
Pamelo is a very transportable fruit. Great for lunch box. It has a thick spongy skin.
Source: Ian Lai
Store chopped green onions in the freezer.
Toss bok choy with oil and garlic and grill whole.
You can add protein to this salad by adding feta cheese, hard boiled egg, beans or canned tuna.