Chow Times » Noodles

Fermented Bean Curd Seafood Udon

Suanne — Sun, 07 Mar 2010 15:00:09 +0000

Tanni worked hand in hand with Lorna to demonstrate an Asian Style Seafood Udon, flavoured with fermented bean curd. This is like killing two birds with one stone as the ingredients are almost the same except the main flavouring ingredient for the sauce.

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)

Creamy Seafood Udon

Suanne — Sun, 07 Mar 2010 05:00:18 +0000

Lorna demonstrated this Creamy Seafood Udon recipe in the Gilmore Park Community Kitchen the same day Minoo made the Walnut Balls.

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)

Hamburger Stroganoff

Suanne — Sun, 24 Jan 2010 15:00:06 +0000

Charlene prepared this recipe with extra-lean ground beef instead of sirloin strips which makes this comforting dish a bit more affordable and a bit lower in fat. When choosing recipes for the Seniors Cooking Club, Charlene always look out for low fat, low sodium, low sugar and low budget recipes. In fact, we should all adopt such healthy factors.

Stroganoff is usually served over noodles but it is also delicious served over rice, or on toast for a simple dinner.

Ingredients

1 tablespoon vegetable oil
1 pound extra-lean ground beef
1 large onion, chopped
3 cloves garlic, minced
1 pound mushrooms, sliced
1/2 teaspoon salt
2 tablespoons all-purpose flour
1/4 cup sherry, optional
1 cup low-sodium chicken or beef broth
1 teaspoon paprika
pinch of nutmeg
1/4 teaspoon ground pepper
1 teaspoon Worcestershire sauce (we substituted with soy sauce)
1/2 cup low-fat sour cream (or full fat plain yogurt)

Frances and Helmut paired up to make this comforting Hamburger Stroganoff.

Prep time: 20 mins; Cook time: 35 to 40 minutes; Serves 4 to 6.

More after the jump. Click to read the rest of Hamburger Stroganoff (266 words)

Korean Cuisine: Japchae

Suanne — Sat, 26 Dec 2009 19:00:10 +0000

Japchae is another popular dish in Korean cuisine. Julia demonstrated this dish at the Gilmore Park Church community kitchen. Japchae literally means a mixture of vegetables. It can be served as a side dish or as a main dish on its own.

Japchae is a noodle dish made with sweet potato noodles. It is loaded with vegetables and has a strong sesame oil flavour. Japchae can be served hot or cold, hence it makes a great potluck dish.

Ingredients

500g Oriental (sweet potato) noodles i.e. 2 bundles
300g spinach (1 bunch), wash, blanched in salted water and drained
200g carrot (1 medium), peel, slice into match stick
10 pieces Pyogo mushroom, slice
200g onion (2 small), thinly slice
300g rib eye beef, cut into thin strips, marinate with salt and pepper
4 to 5 cloves of garlic, minced

Seasonings:

3 to 4 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon ground black pepper
1 tablespoon roasted sesame seeds
sesame oil
salt
oil

More after the jump. Click to read the rest of Korean Cuisine: Japchae (386 words)

Vermicelli Soup

Suanne — Thu, 09 Oct 2008 16:00:51 +0000

The Vermicelli Soup is not really a soup but it’s like vermicelli in thick broth. This is great by itself as a vegetarian dish or you may add some meat in it to make it a dish in one pot.

This vermicelli dish reminded me of the dish my mom used to make for me when I’m sick. The texture of this dish is like ‘mien sien’.

If you like it to be more soupy, add more chicken broth and water. The vermicelli is like a sponge and by the time we served it, there is no more broth visible.

Ingredients

100g enoki mushroom

20g dried mushroom

100g vermicelli (made from mung bean)

1 cup chicken broth

1 cup water

1 egg

finely sliced green onion and carrot for garnishing

white pepper

sesame oil

Click on the link below for the instructions.

More after the jump. Click to read the rest of Vermicelli Soup (119 words)

© suanne for Chow Times, 2008. | Permalink | 4 comments
Post tags: Community Kitchen, Recipe, Soup, Vermicelli

Country Harvest Spaghetti

Suanne — Sat, 07 Jun 2008 09:00:39 +0000

Heidi partnered with Tanni in this week’s demonstration in the Gilmore Park Community Kitchen. Heidi made a Country Harvest Spaghetti and a jello dessert.

The Country Harvest Spaghetti is full of goodness of colourful vegetables and the sauce is flavoured with white wine. The slice apples add some crunchiness to the dish.

Ingredients

1 lb spaghetti

1 sweet bell pepper, sliced

1/2 lb asparagus, sliced

1/2 lb white mushroom, sliced

1/2 lb onion, sliced

1 medium size apple, slice

1 tablespoon minced garlic

2 tablespoons dried cranberries

For the sauce

2 tablespoons butter

3 tablespoons flour

1/2 cup white wine

1 cup chicken broth

1 teaspoon salt

1 teaspoon sugar

1/4 teaspoon ground black pepper

Click on the link below for the instructions.

More after the jump. Click to read the rest of Country Harvest Spaghetti (141 words)

© suanne for Chow Times, 2008. | Permalink | No comment
Post tags: Community Kitchen, Recipe, Spaghetti

Hokkien Mee

Suanne — Fri, 07 Mar 2008 09:00:08 +0000

During the Chinese New Year gathering as featured in the Yee Sang blog, I learned how to make Hokkien Mee from Jessica, the host of the gathering. Hokkien Mee is a very much missed noodle dish from Malaysia. Jessica made some very nice Hokkien Mee and she always gets requests from this group of Malaysian/Singaporean friends to make this dish during our gatherings.

Hokkien Mee is a noodle dish made from thick yellow noodles and fried in pork fat and dark soy sauce. The fried pork fat gives the crunch to this dish and you simple cant find any restaurants in Vancouver which will cook this dish the authentic way. I guess the reason is Vancouverites are very health conscious.

Ingredients

thick yellow noodle, soaked in hot water to soften and remove access oil

pork belly

pork liver

prawns

Choy Sum, a kind of Chinese greens

few cloves of garlic, chopped

thick dark soy sauce or cooking caramel

soy sauce

oyster sauce

Click on the link below for the instructions.

More after the jump. Click to read the rest of Hokkien Mee (212 words)

© suanne for Chow Times, 2008. | Permalink | 10 comments
Post tags: Noodle, Recipe

Hand Made Noodle

Suanne — Wed, 27 Feb 2008 09:00:50 +0000

Ming shared with us how to make noodle from scratch. She shared with us on how to make dumpling skin earlier. Hand made noodle is fresh and chewy. It does not any ‘gan sui’ taste in it compare with those store bought ones.

A bowl of hand made noodle is comfort food.

Ingredients

all purpose flour

cold water

Click on the link below for the instructions.

More after the jump. Click to read the rest of Hand Made Noodle (209 words)

© suanne for Chow Times, 2008. | Permalink | 8 comments
Post tags: Community Kitchen, Noodle, Recipe

Shallot Pork Sauce

Suanne — Wed, 02 Jan 2008 09:00:00 +0000

On the last cooking meet at South Arm Community Kitchen in 2007, Julie demonstrated two Chinese dishes. The first one is a very traditional Taiwanese dish called Shallot Pork Sauce.

The Shallot Pork Sauce is very fragrant as it has lots of shallots in it. The shallots are first fried to crisp and braised with the ground pork.

This Shallot Pork Sauce is great with noodles or rice. Kids will love this.

Ingredients

lean ground pork

shallot (use about 10 to 12 shallots for each pound of ground meat)

dark soy sauce

salt to taste

sugar to taste

ground black pepper to taste

water

Click on the link below for the instructions.

More after the jump. Click to read the rest of Shallot Pork Sauce (230 words)

© suanne for Chow Times, 2008. | Permalink | 5 comments
Post tags: Community Kitchen, Pork, Recipe, Sauce

Baked Spaghetti Squash

Suanne — Sun, 04 Nov 2007 09:00:00 +0000

Ben was away on his vacation at New York City and of course he had his precious camera with him. I had to borrow a point and shoot digital camera from Polly for the community kitchen photo shoot. Every time I use a new camera, I have trouble adjusting with the focusing and maneuver with the settings. So, the photos might not be as nice as those taken with the Rebel XT. Please bear with me.

Minoo demonstrated this Baked Spaghetti Squash in the South Arm Kitchen and also the Caring Place. Since this is the season for squash, it is a great way to introduce the Spaghetti Squash to the community kitchen.

The spaghetti squash (known as Sharkfin Melon to Chinese) is an oblong seed-bearing variety of winter squash. When cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark’s fin and is slightly sweet, crunchy and watery.

The Baked Spaghetti Squash is a complete meal with protein, fiber and dairy. It is an excellent healthy meal.

Ingredients

1 spaghetti squash

1 lb hamburger, extra lean

1 small onion, grated or diced

2 cloves of garlic, finely chopped

salt and pepper to taste

1 cup grated cheddar cheese

1 cup canned tomato sauce

1/2 teaspoon basil leaves, crumbled and finely chopped

More after the jump. Click to read the rest of Baked Spaghetti Squash (237 words)

© suanne for Chow Times, 2007. | Permalink | One comment
Post tags: Beef, Community Kitchen, Recipe, Spaghetti Squash