All Entries in the "Egg" Category
Rolled Egg
The last side dish which Kazuko demonstrated in the South Arm Community Kitchen is Rolled Egg.
Rolled Egg is a popular bento box item and great for lunch box.
Ingredients
- 4 eggs
- Dashi bonito soup stock seasoning to taste (optional)
- soy sauce to taste
Please note: the bonito flakes should not be in the photo
Source: Kazuko
Serves 4
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Omelette with Onions and Shiitake Mushrooms
Minoo invited Winnie to demonstrate how to make Beancurd Roll in the South Arm Community Kitchen due to request from some participants.
Beancurd Roll is a very timing consuming recipe as it requires a lot of peeling, chopping and grating.
Luckily we had a lot of helping hands that day.
We made two versions of the Beancurd Roll that day; a Pork Beancurd Roll and a Vegetarian Beancurd Roll because one of the participant is a vegetarian. For the vergetarian version, we substituted the pork with omelette, cabbage and mushroom. You can also use dried tofu for the vegetarian version.
The second dish that Winnie demonstrated is an Omelette with Onions and Shiitake Mushrooms.
Ingredients
- 1 pound onion, thinly sliced
- 3 eggs, lightly beaten
- 2 to 3 dried shiitake mushroom (soak in water to reconstitute)
- 2 garlic cloves, minced
- bonito flakes for garnishing
- 1 teaspoon sesame oil
- 1 teaspoon mushroom seasoning granule (optional)
- 1 tablespoon soy sauce
- 1 teaspoon curry powder
- 1/2 teaspoon cumin seeds
- 1 teaspoon sugar
- salt to taste
Source: Winnie
Makes 5 servings as side dish
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Russian Cold Soup (Okroshka)
Iryna and Joanne partnered up to demonstrate at the Caring Place Community Kitchen. Iryna is from Ukraine. She demonstrated a very popular Ukrainian dish which originated from Russia. It is a cold soup dish called Okroshka. Iryna told us that she had been making this cold soup all her life.
Okroshka is a summer dish. It is a very refreshing soup. It is made with fresh diced vegetables. The fresh vegetables retain the vitamins due to no cooking is involved. Heat is the main culprit to destroy vitamins. The only vegetables that need cooking is potatoes. Of course, there is meat in this dish which needs cooking. You can add poached chicken, fish, ham or sausages to this dish.
Okroshka is usually made with cucumbers, carrot, a garden radish, parsley, baby dill, green onion, eggs, lemon juice, butter milk or sour cream or mayonnaise. If you like to add meat, it has to be cooked and chilled. The ratio of meat and vegetables should be approximately half and half.
Iryna shared with us something about her country, Ukraine. Ukraine is used to be part of Russia. It’s an European country. It is the biggest country in Europe after Russia. It claimed it’s independence in 1921.
Ukraine’s population is about 50 million. Ukrainian also speaks Russian and it’s language is similar to Hungarian and Poland.
Ukrainian’s winter is very harsh, between -20 to -35 Celsius and the summer can be pretty hot, as high as 40 Celsius.
Ukraine has no mountain except the border with Poland and Hungarian. Iryna is from the south of Ukraine which borders the Black Sea.
Ingredients
- 2 pounds chicken breast or sausages
- 2 cucumbers, dice
- 2 radishes, dice
- 4 boiled potatoes
- 6 hard boiled eggs
- 1 bunch of green onions
- 1 small carrot, boiled, dice
- 1 bunch baby dill, chopped
- 1 small tub of sour cream
- 1 litre of butter milk or 1 small jar of mayonnaise
- lemon juice from 1/2 lemon
- salt to taste
Iryna did not use the butter milk but she used the mayonnaise instead. She brought the butter milk to show us the option.
Radish is a root vegetable. It is related to mustard and turnip. Radishes are rich in ascorbic acid, i.e. Vitamin C, folic acid and potassium. They are a good source of Vitamin B6, riboflavin, magnesium, copper and calcium. Radishes can be eaten raw and is often used in salad.
The flavour of Okroshka is predominated by dill. Dill has fernlike leaves that are aromatic and used to flavour many food such as salmon, borscht, okroshka and pickles. Fresh dill loses it’s flavour rapidly if dried, however, freeze-dried dill leaves preserve their flavour relatively well for a few months.
Source: Iryna
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Soft Tofu with Century Egg
For the last dish, Emily made another side dish at the South Arm Community Kitchen.
The side dish is Soft Tofu with Century Egg. This is another dish which can be made in less 10 minutes.
Ingredients
- Soft tofu
- Century eggs, peel and chop (handle the egg gently as the egg is very tender)
- salt to taste
- sesame oil
- cilantro
This dish does not need cooking except to warm up the soft tofu. You can steam the tofu or microwave it.
Century egg is also known as preserved egg, thousand-year old egg or Pidan in Mandarin. Century egg is made by preserving eggs in a mixture of clay, ash, salt, lime and rice hulls for several weeks to several months, depending on the method of processing. Through the preservation process, the yolk becomes a dark green or gray creamy yolk while the egg white becomes a translucent dark brown jelly like. Century egg is an acquired taste because it has an odor of sulphur and ammonia.
You may substitute the century eggs with meat floss.
Source: Emily
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Chinese Spinach Egg Drop Soup
The South Arm Cooking Club for Seniors decided to have a Chinese theme when they met during the Chinese New Year celebration in early February. Marian came up with four recipes which are all her home recipes.
The first recipe is a Chinese Spinach Egg Drop Soup. I would say that this is a east meet west recipe as the preparation involves blending the spinach in the soup. The soup has a very artistic presentation.
Ingredients
- 4 cups chicken broth
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ginger powder
- 1/4 teaspoon garlic powder
- 1 tablespoon sherry (optional)
- 2 cups spinach, shredded
- 2 eggs
- 1 1/2 tablespoons cornstarch for thickening
Source: Marian
Serves 4
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Breakfast Idea: Omelette with Spinach and Cheese (Frittata di Spinaci)
Minoo shared more basic food safety guidelines at the Gilmore Park Church Community Kitchen. These guidelines apply to group cooking or cooking at home.
Personal Hygiene
- If you are sick (cold, vomiting or have diarrhea), do not attend the community kitchen. If you must come, do not cook as you may contaminate the food you are cooking. Perhaps, you can help with the clean up.
- Always tie your long hair back or wear a hat while cooking.
- Wash your hands when you first get to the kitchen.
- Wash your hands when you switch working from raw meats to vegetables or fruits.
- Wash your hands anytime your hands become self contaminated. for example after sneezing or coughing into your hand or after using the washroom, after touching your hair, nose or face.
- Don’t handle food with open sores and cuts on your hand. Wear thin plastic gloves is the best solution in this case.
Your Clothing
- Pull up your sleeves to prevent your clothing from contaminated with food.
- Wear a clean apron.
The Food
- If a can is leaking, rusted or dented, do not open it. Throw it away. The contents may make you sick. If a can is bulging, do not open it and contact the Health Department.
- After use, immediately wash any board and knife used for raw meat. Wash your hands too.
- Cool food as quickly as possible before putting it into containers to take home. This can be done by putting it into shallow containers, and stirring regularly. Placing the pot or pan into an ice bath also works well.
- Foods should be refrigerated or frozen as soon as possible. Bacteria will grow if food is left out at room temperature.
- It is recommended that cooked meals can be kept up to 3 days in the refrigerator and up to 6 months in the freezer.
- When reheating meals at home, be sure to get the food up to the proper temperature, i.e. the food should be steaming hot.
- Thaw frozen foods in the fridge, microwave oven or cold running water; not on the kitchen counter.
The last breakfast item which Minoo shared was Omelette with Spinach and Cheese (Frittata di Spinaci). You may add any leftover parsleys or cilantro into this recipe.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 to 3 green onions, chopped
- 6 large eggs, beaten
- 1 pound spinach, stems removed (or baby spinach)
- 1/4 cup freshly grated Parmigiano-Reggiano
- salt and pepper to taste
Source: this recipe is adapted from www.foodnetwork.com
Serves 6 to 8
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Eggs Mimosa
The second dish of Cecile’s choice is Eufs Mimosas in French which is translated to Eggs Mimosa. This is also known as Devil Eggs. Mimosa is a color of champagne-and-orange-juice shade of yellow.
Eggs Mimosa is often served as hors d’oeuvre in a party. It can be done few hours in advance and keep refrigerated until serving. Eggs Mimosa is originated in Rome and popular across the continent of Europe.
Ingredients
- 12 eggs
- 1/2 fat mayonnaise
- grain mustard
- capers (optional)
- parsley (optional)
Source: Anna
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Green Cabbage and Egg Dumplings
Li demonstrated how to make Green Cabbage and Egg Dumplings in the South Arm Community Kitchen. Making dumpling is common during the Chinese New Year eve. The whole family will gather together to make dumplings.
Many hands made this job so much more fun. Some will make the wrappers while others make the dumplings.
This Green Cabbage and Egg Dumplings has a crunchy filing as it just need to be boiled until the dough is cooked as the filling does not contain meat. It is almost a vegetarian dumpling if you substitute the egg with tofu, mushroom, etc.
Ingredients
- 5 eggs
- 1 kilogram (2 pounds) green cabbage
- 100 g (3 to 4) green onions, finely chopped
- 2 inches ginger, minced
- salt to taste
- 60ml vegetable oil
- soy sauce, vinegar, sesame oil for dipping sauce
For the wrapper
- 1200ml all-purpose flour
- 540ml water
Source: Li
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