Ingredients

• 2 medium to large ripe mangoes, or 6 ounces frozen mango chunks
• 1 packet unflavoured gelatin
• 1/2 cup hot water
• 1/3 cup white sugar
• 1 cup light coconut milk

Source: adapted from Darlene Schmidt

Prep time: 20 minutes;  Chill time: 2 hours;  Serve 4 to 6

Paul and June prepared this Easy Mango Pudding with Coconut Milk

For this Chinese New Year lunch, Stella also prepared a Chinese Tangrams game for the seniors to exercise their brains. It’s a fun way to end a meal.

More after the jump. Click to read the rest of Easy Mango Pudding with Coconut Milk (126 words)

© suanne for Chow Times, 2010. | Permalink | 4 comments
Post tags: Community Kitchen, Dessert, Mango, Restaurant Review

In the South Arm Cooking Club for Seniors, Charlene selected Stir-Fried Bok Choy as one of the Chinese theme dishes. Charlene wanted to introduced various bok choy to members who are not familiar with such vegetables.

Ingredients

• 2 tablespoon canola oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 12 baby bok choy, whole (trimmed)
• 2 tablespoons water
• salt and freshly ground black pepper to taste

From right to left, Shanghai bok choy, milk bok choy, baby bok choy. When choosing baby bok choy, get the smallest ones you can find, ideally smaller than 3 inches. If they’re larger, cut them in half lengthwise.

Source: adapted from Vicki Fan

Prep time: 10 minutes;  Cook time: 5 minutes;  Serve 4

Frank, Marcel and Sydney made this dish.

More after the jump. Click to read the rest of Stir-Fried Bok Choy (153 words)

© suanne for Chow Times, 2010. | Permalink | 2 comments
Post tags: Bok Choy, Community Kitchen, Recipe, Vegetarian

Dumplings can be boiled or pan fried. Boiling is a healthier choice of cooking.

Dumplings can be freeze on the baking sheet. Once they’re completely frozen, place them in a ziplock bag for future consumption.

Ingredients

• 12 ounces napa cabbage leaves, roughly chopped
• 1/2 teaspoon salt
• 1 teaspoon grated fresh ginger
• 1/4 cup minced Chinese chives or green onions
• 2/3 pound ground pork
• 1/8 teaspoons ground pepper
• 1.5 tablespoons soy sauce
• 1 tablespoon Chinese rice wine (or dry sherry)
• 2 teaspoons sesame oil

• 1 tablespoon cornstarch
• 1/2 cup water

• 1 package refrigerated round dumpling wrapper (50 pieces)

Source: adapted from Asian Dumplings by Andrea Nguyen

Prep time: 40 minutes;  Cook time: 20 minutes;  Yield 50 dumplings

Chris O’Brennan, Helena, Sdyney, Frances and Chris made these dumplings.

More after the jump. Click to read the rest of Boiled Pork and Cabbage Dumplings (344 words)

© suanne for Chow Times, 2010. | Permalink | 2 comments
Post tags: Cabbage, Chinese New Year Food, Community Kitchen, Pork, Recipe, Snack

The first dish is an appetizer called Asian Lettuce Cups. Other than lettuce cups, you can also serve the filing in small pita pockets.

Ingredients

Sauce:

• 1.5 tablespoons hoisin sauce
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon rice wine vinegar
• 1 teaspoon Sriracha hot sauce
• freshly ground black pepper

Filling:

• 1 tablespoon vegetable oil
• 1 teaspoon finely minced garlic
• 1/2 teaspoon grated fresh ginger
• 2 stalks scallions, finely chopped
• 1 pound ground turkey or chicken
• 2 cups mixed vegetables (frozen vegetables are fine)
• 1/2 green apple, finely diced

• 1 head iceberg or bib lettuce, leaves washed and separated

Source: adapted from Jaden Hair’s Steamy Kitchen

Prep time: 30 mins;  Cook time: 6 mins;  Serve 4 to 6

Helmut and Lorna worked on this recipe.

More after the jump. Click to read the rest of Asian Lettuce Cups (108 words)

© suanne for Chow Times, 2010. | Permalink | One comment
Post tags: Appetizer, Chicken, Community Kitchen, Lettuce, Recipe

Ingredients

• 1 bunch spinach, washed and drain
• 1 can chicken stock
• 1 can whole kernel corn
• 4 cups water
• 1 pound lean ground beef, marinate with salt, pepper, corn starch and 1 egg for 30 minutes

Source: Lorna

Prep time: 10 minutes;  Cook time: 20 minutes;   Serve 4

More after the jump. Click to read the rest of Spinach Beef Soup (90 words)

© suanne for Chow Times, 2010. | Permalink | One comment
Post tags: Beef, Community Kitchen, Recipe, Soup, Spinach

Ingredients

• 200g Udon
• 2 tablespoons oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 cup broccoli flowerets
• fermented bean curd to taste
• 2 cups seafood (scallops, squids, mussels, shrimps)
• 5 sticks imitation crab meat
• 4 fish balls (halves)
• 2 tomatoes (sliced for garnishing)
• 1 green onion (chopped for garnishing)

Fermented bean curd also known as fermented tofu, tofu cheese, or preserved tofu is a form of processed, preserved tofu used in East Asian cuisine as a condiment made from soybeans. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar, and are sold in blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings. They comes in beige or red colour. I had used the red one in a vegetarian dish recipe. I remembered when I was young, my grandmother used to serve plain porridge with the beige colour fermented bean curd sweetened with some sugar and flavour with sesame oil.

Source: Tanni

Prep time: 20 minutes; Cook time: 20 minutes; Serve 4

More after the jump. Click to read the rest of Fermented Bean Curd Seafood Udon (109 words)

© suanne for Chow Times, 2010. | Permalink | 2 comments
Post tags: Community Kitchen, Noodle, Recipe, Seafood

This Creamy Seafood Udon is loaded with scallops, squids, mussels, shrimps, imitation crab meat, fish balls and vegetables.

Ingredients

• 200g Udon
• 2 tablespoons oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 cup broccoli flowerets
• 1/4 cup sliced mushrooms
• 1 can evaporated milk
• 2 cups seafood (scallops, squids, mussels, shrimps)
• 5 sticks imitation crab meat
• 4 fish balls (halves)
• 2 tomatoes (sliced for garnishing)
• 1 green onion (chopped for garnishing)

Source: adapted from Carnation

Prep time: 20 minutes; Cook time: 20 minutes;  Serve 4

More after the jump. Click to read the rest of Creamy Seafood Udon (172 words)

© suanne for Chow Times, 2010. | Permalink | 4 comments
Post tags: Community Kitchen, Noodle, Recipe, Seafood

Ella commented that these Walnut Balls are better than those made by her friend.

Ingredients

• 1 cup (2 sticks) of butter, softened
• 6 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• pinch of salt
• 8 oz walnuts, chopped
• 1 1/4 cups confectioners’ sugar

Source: unknown

Prep time: 30 minutes; Bake time: 14 minutes; Yield 36 balls

More after the jump. Click to read the rest of Walnut Balls (187 words)

© suanne for Chow Times, 2010. | Permalink | One comment
Post tags: Community Kitchen, Cookie, Recipe, Walnut

The Cucumber Roll is a great hit especially to people who has not tried sushi before. The flavour of seaweed is too strong for some of the attendees who has never eaten sushi before. This Cucumber Roll uses thin slices of cucumber to roll up the rice. They are so pretty and delicate.

Ingredients

• a long English cucumber
• rice
• artificial crab meat, shred
• Gherkin or pickled cucumber, cut into match sticks
• onion, thinly slice
• mayonnaise
• vinegar
• salt
• sugar
• sesame oil
• black sesame seeds
• masago
• lemon

Source: Ella

Prep time: 30 minutes; Serve 6

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© suanne for Chow Times, 2010. | Permalink | 2 comments
Post tags: Community Kitchen, Cucumber, Recipe, Roll

Ingredients

• Miso paste
• dried anchovies
• sea tangles (kelp)
• dried shaved bonito

Source: Ella

Prep time: 30 minutes; Serve 6

More after the jump. Click to read the rest of Korean Style Miso Soup (145 words)

© suanne for Chow Times, 2010. | Permalink | 5 comments
Post tags: Community Kitchen, Recipe, Soup