Pork with Curry Sauce

Winnie is another talented cook in the South Arm Community Kitchen. Her dishes are usually very elaborate and involve lots of chopping, dicing and slicing.

Winne made three dishes in South Arm’s cooking club meeting. She intended to make four dishes but we do not have enough time for the fourth dish. The three dishes are:

  • Pork with Curry Sauce
  • Vegetarian Tempura
  • Whole Wheat Pancake

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The main dish is Pork with Curry Sauce. Winnie made a huge pot and everyone got some to bring home for the family to try. If you like spicy food, you should try this out. Instead of just cooking the pork, she takes the trouble to deep fry the pork. This gives the meat that extra crunch.

Ingredients

  • 1 lb pork, cubed
  • 2 cups diced onions
  • 2 lbs potatoes, cut into chunks
  • 1/2 cup sliced carrot
  • 1/2 cup yellow pepper
  • 1/2 cup red pepper
  • 1 cup bean curd stick, soak in water to soften
  • 3 tablespoons curry powder
  • 1 teaspoons salt
  • 2 teaspoons sugar
  • 5 cups cold water

Marinates

  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • a teaspoon garlic powder
  • a teaspoon Chinkiang vinegar
  • a teaspoon Salt-baked chicken seasoning (optional)
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • 4 tablespoons oil

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Click on the link below for the instructions.

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Suanne’s Siew Bao

I had wanted to make the Seremban Siew Bao which Ben blogged about during his Singapore-Malaysia trip. But, I just can't find the recipe from the internet. Finally, today I got…

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Korean BBQ Beef Stir-fry

This is Lorna’s second dish as a supplement to her Taiwanese Sausage. Since the sausage cannot be eaten on the same day, she decided to make this simple Korean BBQ Beef Stir-fry so that the cooking club will have something to enjoy.

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Ingredients

  • 1 kg of marbled beef slices (those you found in the Chinese groceries stores for hot pot use)
  • 1 cup or more of Korean BBQ sauce
  • 3 sweet peppers of different colours, red, yellow and green, cut into diamond shape
  • 1 onion, sliced
  • 3 garlic cloves, minced

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Taiwanese Pork Sausage

Lorna did it again. She amazed the cooking club by showing us how to make Taiwanese Pork Sausage. The Taiwanese Pork Sausage was fragranted with cinnamon. It is not the regular cinnamon powder we normally used for baking. Lorna bought the cinnamon powder from Chinese herbal shop (known as ‘yoke kwai’ in Cantonese). It is quite an expensive herb as two teaspoons cost $7.

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The Taiwanese Pork Sausage can be baked, pan fried or grilled. The photo below is the baked version.

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Ingredients

  • 13 lbs port butt (ask the butcher to cut 12 lbs into small cubes and the remaining pound minced)
  • 2 1/2 cups sugar
  • 1 cup rice wine
  • 2 teaspoons cinnamon powder
  • 4 1/2 tablespoons salt
  • 1/2 cup garlic powder
  • sausage skin (enough for 60 sausages)
  • 1 to 2 tablespoons of Taiwanese Soy Sauce Paste (optional)

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Lorna bought the sausage skin which is the pig small intestines from this meat shop in North Burnaby.

  • Supreme Meat Company Ltd
  • 1725 McDonald Ave
  • North Burnaby

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The sausage skin is preserved in salt and has to be rinsed thoroughly before use. Any remaining sausage skin can be preserved in salt and stored in the refrigerator for a few months.

Click on the link below for the instructions.

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Instant Curry Chicken Nyonya Mix

Ben brought back some instant curry mixes from Malaysia during his Singapore-Malaysia trip recently. One of them is this Instant Curry Chicken Nyonya Mix.

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I made the Nyonya Curry Chicken and served it together with some nasi lemak condiments like sambal onions, cucumber, fried anchovies and peanuts.

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Ingredients

  • 1 package of the Instant Curry Chicken Nyonya Mix
  • 1 can of coconut milk (400ml)
  • 6 chicken drumsticks (600g of cut up chicken pieces)
  • 2 tablespoons oil

Click on the link below for the instructions.

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Trees Organic Coffee – Best Cheesecake in Vancouver

A few weeks ago, Polly invited me to join her in search for the best cheesecake in Vancouver. We both loves cheesecakes a lot. So, we did some research and found this place called the Trees Organic Coffee from the internet. Polly’s friends also recommended this place.

Trees Organic Coffee is located on Granville between West Hastings and Pender in Vancouver. The shop was decorated warmly with tables inside and outside of the shop. It is a trendy boheniam cafe. We decided to sit inside at a window sit to enjoy our cheesecake as the weather is a bit too cold for us that day.

Yup, they did put up a sign saying that they have the “Best Cheesecake in Vancouver”.

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We were there before 11:00 am and there was not many customers at the time. After browsing through the cheese cakes on display, I decided to order the New York Cheesecake. The New York Cheesecake was really creamy and just melted in your mouth. Most of the slice cheesecake cost $5.60.

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Cranberry Chutney

In line with the same theme, Minoo also made a dish with cranberries and orange juice on the same day I made the Cranberry Bread. She made a Cranberry Chutney. The Cranberry Chutney is great with turkey or chicken. This homemade Cranberry Chutney is flavored with ginger and garlic.

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Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons minced fresh ginger
  • 2 garlic cloves, minced
  • 2 cups cranberries (frozen is ok)
  • 10 tablespoons sugar
  • 1/2 cup orange juice
  • 1 tablespoon cider vinegar
  • coarse salt and ground black pepper to taste

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Click on the link below for the instructions.

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Cranberry Bread

October is the month for cranberry harvesting. Do you know that the cranberry farm is flooded to harvest the cranberries? This year, the cranberry farm has a bumper crop due to the warm weather in Vancouver.

Cranberries are a source of polyphenol antioxidant, chemicals which are known to provide certain health benefits to the cardiovascular and immune system. Regular consumption of the cranberry juice is supposed to reduce the rate of urinary tract infections. Cranberries also act as a prebiotic, promoting the growth of beneficial lactobacillus bacteria (those found in yogurt) while inhibiting the growth of harmful E.coli and listeria.

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I made this Cranberry Bread in Minoo’s kitchen at Caring Place. This quick bread is good for breakfast or snack with a cup of coffee or tea.

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I like the sourness when I bite into the bits of cranberries and the bread is very moist.

Ingredients

  • 1 cup sugar
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup undiluted orange juice concentrate
  • 1/2 cup hot water
  • 2 tablespoons butter/margarine, melted
  • 1 cup raw fresh cranberries

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Korean Spicy Pork

Lan’s second dish is Korean Spicy Pork or in Korean, Spicy Bulgogi. This dish is very easy to make and yet very flavourful. However, we need to shop for some specific Korean spices and sauces for this dish.

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The main marinates for the dish are Korean Pepper Paste, Korean Red Pepper Powder, Korean Soy Sauce and Korean Corn Syrup. All these can be found in any Korean groceries stores.

Ingredients

  • 1 kg of pork shoulder, cut into bite size pieces
  • 1 red and green pepper each, cut into bite size pieces
  • 1 bunch of green onions, sliced
  • 3 carrots, cut into bite size pieces
  • 1 onion, sliced
  • 2 – 3 tablespoons Korean Soy Sauce
  • 4 tablespoons Korean Pepper Paste
  • 1 teaspoon Korean Pepper powder
  • 3 tablespoons Korean Corn Syrup, you may substitute with brown sugar

Ignore the chives as there is a mix up during the photography of the ingredients for the dish. It should be carrots instead.

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Korean Tofu Pancake

Lan is a young Korean lady who is relatively new to our Richmond Cooking Club. She made two Korean dishes in the recent cooking club meeting. She made a Korean Tofu Pancake and a Korean Spicy Pork. It is great to learn from other cultures. We had a marvelous time.

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The Korean Tofu Pancake is a vegetarian dish. It is loaded with oyster mushrooms, chives and green onions.

Ingredients

  • a package of firm tofu, mashed and drain
  • a package of fresh oyster mushroom, cut into small pieces.
  • a bunch of chives, finely chopped
  • half of a sweet red pepper, finely diced
  • 1 egg, beaten
  • flour for coating

Just ignore the carrots as there is a mix up while I photographed the ingredients for the dish.

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Click on the link below for the instructions.

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