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Cornmeal Pancake

In the South Arm Community Kitchen, Ming shared a very simple Cornmeal Pancake recipe with us. She also make use of okara, the insoluble material left over from making soya milk from soya beans.

The Cornmeal Pancake is crusty and filing. It is good for teething toddlers. Ming also made some cornmeal porridge with the leftover cornmeal she brought. The porridge can be easily prepared by bringing a pot of water to a boil and add in the cornmeal (amount depend on how thick you want the porridge) and cook for a few minutes until the porridge thicken.

Ingredients

  • 1 cup cornmeal
  • 1 cup okara (can be substituted with more cornmeal, a little milk or melted butter to moisten the batter)
  • 1/2 teaspoon baking powder dissolved in a little water
  • 2 to 3 tablespoons of sugar (depending on how sweet you like it)

Click on the link below for the instructions.

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Roasted Pork Feet Porridge

I bought some roasted pork feet from Hons. I found that the roasted pork feet in Hons is more meaty than other stores. That’s probably why Hons charges $1.50 for one while the Parker Place charges only $1.

I got $1 discount from the butcher in Hons when I bought 4 pork feet.

The above is about 2 roasted pork feet. I selected the more bony ones to cook porridge while I reserved the more meaty ones for the Asam Gai Choy.

Making porridge is very simple. Bring a big pot of water to a boil. Add about 2 cups of rice (rice measuring cup). I added a large piece of ginger to the porridge for flavouring. I also added a teaspoon of salt and sometimes I will add two teaspoons of oil. But if I’m making porridge with roasted pork feet, I will leave out the oil. Add the roasted pork feet and let it boil until it reduces to the consistency you prefer. It normally takes about 45 minutes to an hour to cook porridge.

You’ll have to stir the porridge from time to time to prevent it from sticking to the pot. Just becareful when you stir at the end of the cooking as the hot porridge will splatter.

I had always wonder how the restaurant make such smooth porridge. Do they cook them for a long time or do they blend the porridge to get a smooth texture?

Serve the porridge with more sliced ginger and chopped green onions. My family like to add some soy sauce for flavour and colour. I like lots of white pepper and maybe a few drops of sesame oil.

We also like to serve salted egg as a side dish when serving porridge. Porridge is comfort food for the Chinese and is always served when someone is not feeling well and has no appetite to eat. What is your comfort food?

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Hokkien Mee

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.

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Hand Made Noodle

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.

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Roasted Sweet Potato Soup

Minoo kicked start the Caring Place Community Kitchen with two dishes. The first dish is Roasted Sweet Potato soup with orange and ginger. You may make this dish with yam, pumpkin or other winter squashes.

This Roasted Sweet Potato Soup is a creamy soup flavoured with orange zest and grated ginger. It is best served warm. The creaminess of the soup comes from the sour cream. However, you may substitute the sour cream with a couple tablespoons of peanut butter and it’s equally good.

Ingredients

  • 6 cups peeled, cubed yams or sweet potatoes (about 3 large ones)
  • 1 1/2 cups coarsely chopped onions
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 5 cups low-fat chicken broth
  • 1 tablespoon each grated orange zest and gingerroot
  • 1/2 teaspoon each ground cumin and salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons low-fat sour cream
  • Chopped, fresh cilantro for garnishing

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Pineapple Fried Rice

Vanessa kicked start the the South Arm Community Kitchen with two of her favourite dishes. The first dish is Pineapple Fried Rice. Many Chinese made fried rice at home. It’s a good way to use left over rice and meat. Nanzaro often asks me to cook extra rice so that he can fry rice for supper or breakfast by himself.

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Vanessa kicked it up a notch by using the pineapple shell to plate the Pineapple Fried Rice. This is just like what we get at high end restaurant which comes pricey. Vanessa showed us how to make this from our own kitchen.

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We simply love the presentation of this Pineapple Fried Rice.

Ingredients

  • 1 whole pineapple, not too ripe.
  • 4 cups cooked rice. preferably overnight left over rice
  • 4 slices Cooked ham
  • 4 eggs
  • a bunch of green beans
  • Soy Sauce
  • Salt to taste

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Click on the link below for the instructions.

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Shallot Pork Sauce

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.

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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.

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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

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Click on the link below for the instructions.

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Baked Spaghetti Squash

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.

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

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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

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