Marian completes the Chinese theme cooking session at the South Arm Cooking Club for Seniors with a Chinese Almond Cookies. There are a number of the members who have sweet tooth like me.
The Chinese Almond Cookies are buttery and crisp and great with coffee or tea. Love the presentation demonstrated by Minoo.
Stella also bought some Chinese New Year cookies for the Chinese New Year celebrations. There are some sesame balls called ‘Laughing Jo’ and some deep fried wonton skins like pastry.
Marian, Stella and Minoo, thank you for sharing the Chinese New Year festivities in the South Arm Cooking Club for Seniors.
- 1 cup butter
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon almond extract
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sliced almonds
- 1 egg white
- 1/2 teaspoon water
P/S: The baking powder should not be in the photo. Also, the team doing this recipe had started creaming the sugar and butter before I took the photo of the ingredients.
Yields 30 cookies
Marian also prepared another stir fry dish for the South Arm Cooking Club for Seniors. It is an Orange Beef Stir Fry.
This citrus beef stir fry is also another west meets east recipe. The use of oranges in stir fry is not very Chinesey.
- 2 cups slice flank steak
- 1 tablespoon sesame oil
- orange segments from 2 oranges
- 2 green onions, cut into 1-inch length
- 1 tablespoon cornstarch
- sesame seeds (optional)
- 3/4 cup freshly squeezed orange juice
- 2 tablespoon soy sauce
- 2 teaspoons ginger powder
- 2 teaspoons garlic powder
- 1/4 teaspoons ground pepper
The second Chinese theme recipe which Marian shared in the South Arm Cooking Club for Seniors is Mix Vegetables Stir Fry which also common known as Chop Suey.
You can be creative in this recipe that you can used up all the leftover vegetables and meat. It is a great recipe to clear your refrigerator.
- 1 cup chicken, cut up into bite size
- 1 cup broccoli, cut into flowerets
- 1 cup cabbage, shredded
- 1 cup cauliflower, cut into flowerets
- 1 cup snap peas
- 1 medium carrot, scrub and thinly sliced into coins shape
- 1 red pepper, cut into medium pieces, same size of the carrot
- 1 can chestnut or fresh ones
- 1 can baby corns
- 1 can mushroom of your choice, Marian used oyster mushroom in this recipe
- 1 medium onion, peel and slice
- 2 cloves of garlic, minced
- 2 tablespoon cornstarch
- 2 tablespoons oyster sauce or soy sauce
- garlic powder, ginger powder, salt and pepper to marinate chicken
- cooking oil
- sesame oil