All Entries Tagged With: "Recipe"
Microwave Brownies
The last dessert demonstrated in the South Arm Community Kitchen is the quickest dessert you can make. It’s Microwave Brownies that can be ready in 10 to 12 minutes, including preparation time. Erika demonstrated the Microwave Brownies which her family’s favourite.
Ingredients
- 1 cup sugar
- 100 grams butter (slightly less than a stick, use the extra for buttering the pan.
- 2 eggs
- 3/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa powder
- 1 cup pecans
- icing sugar for garnishing
Source: Erika
Prep time: 5 minutes; Bake time: 6 minutes; Serve 9
Spanish Almond Cake
Minoo shared this Spanish Almond Cake as one of the dessert in the South Arm Community Kitchen. I enjoyed this kitchen most as I love sweets.
This is a simple and quick cake recipe. It comes handy when you have unexpected guests.
Ingredients
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup milk
- 1/3 cup oil
- 3/4 cup flour
- 1/4 cup ground almonds
- 3 tablespoons slivered almonds
- 3/4 teaspoon baking powder
- icing sugar for garnishing
Source: Minoo
Prep time: 15 minutes; Bake time: 25 minutes; Serve 8
Taro Balls
In the South Arm Community Kitchen, Peggy demonstrated how to make Taro Balls in the same session as Julie. The theme for this kitchen was dessert. We had two Asian desserts and two cakes coming along.
The Taro Balls can be served with Red Bean Soup or eaten with some sprinkle of sugars. Peggy said these are great in summer eaten with chilled red bean soup.
Ingredients
- 1 taro about 1.5 pound)
- 1.5 cups sweet potato starch
- 2 tablespoons sugar or to taste
Source: Peggy
Prep time: 50 minutes; Cook time: 5 minutes; Serve 6 to 8
Glutinous Rice Ball Filled with Sesame Paste and Rolled in Crushed Peanuts
When the Richmond Community Kitchens celebrated Chinese New Year the dim sum at HKYK Seafood Hotpot Restaurant, some of the members really enjoyed the Glutinous Rice Balls coated with Crushed Peanuts and ere interested to learn how to make it. Among the attendees is Julie who had demonstrated how to make Taiwanese Tang Yuan in the South Arm Community Kitchen in March 2007. Julie volunteered to demonstrate how to make the Glutinous Rice Ball Filled with Sesame Paste and Rolled in Crushed Peanuts in the very next kitchen at South Arm Community Kitchen.
The Glutinous Rice Ball served in multicolor mini muffin paper cups can be a great potluck dish.
We love the chewiness of the glutinous rice ball while the black sesame filing and the crush peanuts add different textures to this sweet snack.
Julie also made some plain (unfilled) glutinous rice ball to be served in red bean soup.
Ingredients
- glutinous rice flour
- ground black sesame
- icing sugar
- water or vegetable oil
Stir-Fried Bok Choy
Stir-Fried Bok Choy is a very common dish in Chinese family. In fact, you can stir-fried any green leaves vegetables simply with ginger and garlic and seasoned with salt or oyster sauce.
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.
Boiled Pork and Cabbage Dumplings
The main Chinese New Year dish made in the South Arm Cooking Club for Seniors is Boiled Pork and Cabbage Dumplings. Dumpling or jiaozi is a traditional dish eaten during Chinese New Year’s Eve and some other festivals. Family members gather together to make dumplings as wrapping dumplings is quite time consuming. Such activity also brings the family closer.
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.
Asian Lettuce Cups
For celebration of Chinese New Year, Stella requested a theme of Chinese dishes to be cooked up in the South Arm Cooking Club for Seniors. So, Charlene prepared three Asian dishes and a popular dessert that you find in Chinese restaurants.
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.
