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Crispy Oatmeal Bars

Jenny commented on my previous blog asking what I made for the Potluck. Well, here it is.

I made some Crispy Oatmeal Bars for the Caring Place Community Kitchen potluck. We’ve got very short notice on the potluck, just the day before the potluck. I had to look for a recipe which I can make without going out for last minute shopping and I found this Crispy Oatmeal Bars where I had all the ingredients on hand.

Crispy Oatmeal Bars

Ingredients

  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup shortening (or margarine or butter)
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1 cup all-purpose flour
  • 1 1/2 cups quick oatmeal (not instant)
  • 1/2 cup chopped nuts or raisins or other dried fruit or chocolate chips

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Click on the link below for the instructions.

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Caring Place Potluck

It’s coming to the end of another year. The Caring Place Community Kitchen ended this year’s sessions with a potluck. No cooking demonstration this time, just everyone coming with food to share.

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This is a small group but have one the strongest supporters. The numero uno and the assistant group leader of the entire Richmond Cooking Community Kitchen is from this group. From left, Shaker, Angela, Minoo, Jean, Betty, Yvonne and me.

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Jean, who always cooks the most and creative dishes, made 3 dishes to share. I am always amazed with her ability to think of so many varied types of food to cook.

Chicken Pot Pie

The Chicken Pot Pie was flaky and had creamy rich sauce in the fillings.

Lemon Meringue Pie

The Lemon Meringue Pie is really sour. Jean used a lot of lemon juice with this. I like this a lot.

Apple/Cabbage Coleslaw

Jean made the Apple/Cabbagge Coleslaw before.

Potato Curry

Shaker made Potato Curry. It is mild and not too spicy. I had expected this to be spicy but this is surprisingly good.

Spiced Prawn

Yvonne made a platter of “All Spice” prawns with steam broccoli. The prawns were fried with the shells on and gives gives a very fragrant smell. The platter looks pretty with a good balance of colours.

Fried Vemicelli

Betty was in the midst of moving house. Despite that she did not come empty handed but managed to fry some vermicelli for the potluck.

Pancake

Angela made some pancake with bacon. It was crispy and smoky. Seems like something that my boys would like. I should try this someday at home.

Fruit Platters

As for Lynn, she brought a lot fruits for dessert. The oranges were carved very nicely. We told ourselves that we should have a session or two on fruit/vegetable carving next year. Sounds like a great idea.

The Kitchen is taking a few weeks break and will commence in early January. This Kitchen meets twice a month on Thursday mornings. This is a great place to meet new friends and learn cooking. It is fun and I enjoyed it very much. Minoo and Jean were awesome leaders and made everyone feel belong. Let me know if you could come and attend our sessions. Send me an email at chowtimes@gmail.com.

So ladies, thank you for sharing your time and your recipes. I had a great time this year. Happy holidays and look forward to seeing you all next year.

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Mango Swiss Roll

Here is the second of Juanna’s demonstration — the Mango Swiss Roll. Refer to my blog yesterday for making the sponge cake base. To make this, it is important to get ripe sweet mango for the filling. Unripe ones will produce a sourish cake.

Mango Swiss Roll

The Swiss Roll, done right, is a very soft and moist cake with the sweetness of the fruit. I like this because it is not overly sweet unlike others where the sweetness comes from the icing. I think you and your family will like this. Try it, it’s not hard to make.

Ingredients

  • Refer to the Fresh Fruit Cake blog for the sponge cake base and cream ingredients.

Click in the link below for the instructions.

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Fresh Fruit Cake

Juanna Zhou made two delicious cakes in the Gilmore Park Church Cooking Club meet. She made a Fresh Fruit Cake and a Mango Swiss Roll. For this blog entry, I am blogging on her Fresh Fruit Cake.

The Fresh Fruit Cake is a soft sponge cake and decorated with thin slices of fruits. She used soft fruits like strawberries, kiwi fruit and cantaloupe. I think you can’t really use harder fruits like apples and pears for obvious reasons that it will be impossible to cut them. Moreover apples and pears can oxidize and turn brownish. More on following page. Click here to continue reading

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Sweet Rice Soup/Congee

I love dessert soup but it takes a long time to make and my kids do not like them. So, I don’t make it at home. Whenever we eat out in Chinese restaurants which end the meal with a dessert soup, I would usually finished my kids helpings too.

Tanni made this Sweet Rice Soup in the South Arm Community Kitchen this week.

Sweet Rice Soup/Congee

This Sweet Rice Soup is made from pearl glutinous rice, black glutinous rice, peanuts, lotus seed and slap sugar.

To make this soup, bring a pot of water to a boil (about 4-5 litres). Wash and rinse all the ingredients. Once the water comes to a boil, add in the glutinous rice (about 1 cup), black glutinous rice (about 1/4 cup), peanuts (1/2 cup) and lotus seed (1/2 cup). Bring it back to a boil and cover and simmer on low heat for 1 hour until all the ingredients are softened and the soup is thickened. Add 2 pieces of slap sugar depending on your preference and cook until the sugar melted. Serve warm.

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Tanni also made some garlic toast as an appetizer. She buttered the sliced French baguette and sprinkled them with some garlic bread herb powder she bought from Costco. The garlic bread is toasted in the oven until the edges browned.

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Tanni. thank you for sharing all the yummy dishes.

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Green Curry Lamb

Tanni is a another talented cook of the South Arm Community Kitchen. This week, she prepared a set menu (printed out nicely and put on display) for the cooking class. Her initial plan is to make a salad and garlic toast as the appetizers, Green Curry Lamb as the main entree and finally a sweet rice soup/congee as dessert. But unfortunately, with the boiling water advisory still on, she decided to drop off the salad as a safety precaution.

I’ll start off with the main entree. Green Curry Lamb. It was a great dish to be served with steam rice. The Green Curry Lamb is loaded with rich flavour from lemon grass, coconut milk and palm sugar.

Green Curry Lamb

Ingredients

  • 2 lbs lamb shoulder, chopped into bite size
  • 2 pcs garlic, minced
  • 2 onions, sliced
  • 2 tablespoons green curry paste (add more if you like it spicy)
  • 3 tablespoons fish sauce
  • 1 lbs potatoes, peeled and cut into bite size
  • 2 shallots, sliced
  • 2 sticks of lemon grass, cut into 1 inch pieces
  • 3 tablespoons palm sugar
  • 1 can (400g) coconut milk

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Lemon Chicken

It’s Florence turn to share with us in the Gilmore Park Church community kitchen. She made Lemon Chicken, chicken corn egg soup and stir fried some sweet peppers. The dishes go well with steam rice.

Florence told us that this is the first time she’s making the Lemon Chicken. Nevertheless, the Lemon Chicken turned out great.

Lemon Chicken

The Lemon Chicken dish is colourful and appetizing.

Ingredients

  • 4 whole chicken breasts, cut into 2″ pieces and pounded lightly.
  • 1/2 cup corn flour
  • 3 tablespoons water
  • 4 egg yolks
  • salt and pepper to taste
  • 6 spring onions
  • oil for deep frying

Lemon sauce

  • 1/2 cup freshly squeezed lemon juice
  • 1 3/4 cups chicken stock (or 2 chicken stock cubes dissolve in 1 3/4 cups water)
  • 2 tablespoons corn flour
  • 2 tablespoons honey
  • 2 1/2 tablespoons brown sugar
  • 1 teaspoon grated ginger

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Celery Chicken Fingers

The other chicken dish which Angela made was Celery Chicken Fingers. The crispy fried chicken fingers are served with a sweet dipping sauce.

Celery Chicken Fingers

The chicken fingers were made from thinly butterflied chicken breast (which has been seasoned with salt and peppers) wrapping around a celery stick and fastened by tooth picks. The chicken fingers are floured, dipped in egg wash and then rolled in breadcrumbs.

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The chicken fingers are pan fried in medium low heat until they are golden brown.

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The dipping sauce is made from a mixture of evaporated milk, honey and French mustard in the proportion of 3:1:1.

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This is a finger food which kids will love. The celery gives the chicken fingers the extra crunch. Angela, thank you for sharing.

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