Today’s Community Kitchen cooking class was led by Wonnie. Although Wonnie is a quiet and unassuming person but she led the class well today.
Wonnie made two dishes today. The first dish is Tofu pudding. I had featured the Tofu Pudding recipe in my blog sometime ago and so I would not describe Wonnie’s recipe. Click here for the tofu pudding recipe.
Now, the second dish that Wonnie made was Kimchee and Pork Fried Rice.
The Kimchee and Pork Fried Rice is very appetizing with a mild tanginess and spiciness from the kimchee. We all enjoyed it very much.
- 4 cups cooked rice, preferably overnight rice
- 100g kimchee, shredded
- 100g minced pork
- 1 tablespoon minced garlic
- dried seaweed shreds
- 2 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon corn starch
- 1 tablespoon water
- 1 tablespoon oil
The Kimchee and Pork Fried Rice is so simple to make and I’m sure my family will like this dish. Wonnie told us that her son can eat 3 big bowls of the Kimchee and Pork Fried Rice everytime she made it for her family.
Here are the Tofu Pudding photos:
The key factor in making the Tofu Pudding is the vigorous pouring of the boiled Soy Milk into the container with the gypsum powder/constarch mixture.
You need a large flat spoon to scoop up the Tofu Pudding gently.
Enjoy the silky smooth Tofu Pudding with some brown sugar.