Gilmore Community Kitchen Potluck

Here is another end of the year Potluck post. I promise this is the last one. 🙂

The Gilmore Park Church community kitchen also ended the year with a potluck. Potluck is a great way to share a variety of food especially when we have people from different cultures.

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Tanni shared with us some pork satay. The pork satay was quite spicy and flavourful. You know, in Malaysia there is no such thing as a pork satay. This is because Satay is a Malay (Muslim) food and they don’t touch pork at all. I would love to have some peanut sauce to go with it just the the way it should be.

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Martha made Japchae for the potluck. She told us that wood ear is a very important ingredient for the Japchae because it gives the dish the crunchiness.

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Minnie shared with us a Korean seafood and chives pancake. The pancake goes with a soy dipping sauce with peppers and green onions.

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Jean brought some cabbage rolls to share. She told us that the hardest part in making cabbage rolls is to get the individual leaves to peel off from the whole cabbage. Anyone has a good way of doing it?

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Heidy made a mango pudding for the potluck. Many asked Heidy for the recipe for this mango pudding.

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Rowena share with us wonton soup. She prepared the wonton at home and boiled them and make the soup in the kitchen. It’s great to have a bowl of hot steamy soup in this time of year.

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Grace made some fried dumplings for the potluck. She told us that she even made the dumpling skins herself. Now that’s a first that I hear of someone making their own wonton skins. I am impressed.

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Here we are, toasting for a great new year. From left, Heidy, Tanni, Grace, Rowena, Martha, Jean and Minnie. I am behind the camera!

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Yvonne overslept that morning and she came very late. Still she brought some fried spring rolls and wonton. Nice, it was like dessert.

We had a great time getting to know each other better and enjoying all the food.

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  1. oh dear god o love satay! everything looks SO good:)

  2. How to peel leaves off the cabbage for cabbage rolls:
    Bring 2 in. of water to a boil in a large pot. Put in the whole head of cabbage, put the lid back on and steam for a few minutes. Take out the cabbage and peel off the outer leaves. Repeat as necessary.

  3. Hi Andrea, thanks for the tips.

  4. Potlucks are the best.

    I use the same method as Andrea, but I also remove the core of the cabbage with a paring knife.

  5. You mentioned:”…in Malaysia there is no such thing as a pork satay…”

    While it is true that Satay is a Malay dish, it is actually not quite accurate that there is no prok satay. In Malaysia, many Chinese hawkers do sell Satay with Pork (and sometimes also satay with pork intestine too). See below:

    http://www.penangfaces.chanlilian.net/pork-satay-roast-pork/

    I am a Chinese Malaysian, thought I share the clarification here.

  6. I have never eaten pork satay in Malaysia but have those made by Chinese hawkers in Singapore, personally I think satay made from
    chicken or beef tastes better, even those made from the innards can be quite good, I think the Malays are the experts in making satay and the all-important dip-sauce that go with it, something Chinese hawkers
    can’t seem to emulate in my experience, they used to serve satay on SIA international flights,
    dunno whether they still do it.

  7. Ben, having a problem, my latest
    submission was not published,
    check your Inbox, I just sent an email.

  8. Ben, re about my latest that failed to appear, hope you can rectify, I typed that on my email program & then transferred it to ChowTimes, is that the problem?

    Or is it because my submission was too long that was the problem.

    BTW writing on Word or email program
    & then transferring it to blog or website in question has never been a
    problem with the other blogs or websites that I visit.

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