Pickled Mustard and Tofu Soup

Ben complained that he had not had home made clear soup for some time. I know what he wants. He wants something with some meat and tofu in the soup — old fashioned Chinese soup. This is what I call the Pickled Mustard and Tofu Soup, or in Cantonese the Hum Choy Tou Fu Tong … is that spelt right? 🙂

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One of the main ingredients is the chinese traditional tofu. This is the type that is a bit coarse, not like the smooth or soft type. The hum choy, or pickled mustard, is what give the soup it’s salty flavour. For meat, I bought some roasted pork feet from the chinese BBQ shop, you know, the ones that sell roasted pork. Roasted pork feet is cheap and costs only $1 each. I used three feet for this soup.

I know, I know … pork feet sounds gross. If you prefer you may use pork ribs, shoulder, etc. This soup tastes best with pork.

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Indian Vegetarian Curry

My good neighbour, Zee shared with me how to make a vegetarian curry dish. Zee is of Indian descent but she was born in Kenya. The Vegetarian Curry dish is a very versatile recipe as you can use an assortment of ingredients.

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For this recipe, Zee used kidney beans and cassava. Cassava is grown for its enlarged starch-filled roots, which contains a high concentration of starch. Cassava is used much like potato.

Click on link below for Ingredients and Cooking Instructions.

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Jude’s Date, Nut, Chocolate Chip Cake

This is Minoo’s second recipe which is Jude’s Date, Nut and Chocolate Chip Cake. This is a cake filled with lots of goodies like honey, date, walnut and chocolate chip. This is quite a dense cake and it’s preferably bake in a shallow pan to prevent overbrowning of the edges while the inside is not fully cooked.

I have no idea why this is called Jude’s Cake. I tried googling it but came up with nothing on it at all. Anyone of you out there know why this is called Jude’s Cake? For all I know, Jude might just be someone Minoo knows.

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Ingredients

  • 1 cup chopped, pitted dates
  • 1 1/2 cups boiling water
  • 1 1/2 teaspoon baking soda
  • 1 1/2 sticks butter, softened
  • 2/3 cup honey
  • 2 eggs
  • 1 3/4 cups flour (whole wheat or half unbleached white)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup chopped walnuts
  • 8 to 10 oz semi-sweet chocolate chips

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Click on the link below for cooking instructions …

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Curried Red Lentil Soup

We were invited to Minoo’s Cooking Class in Caring Place yesterday. Minoo whipped up two dishes, Curried Red Lentil Soup and Jude’s Date, Nut and Chocolate Chip Cake.

Here is the recipe for the first dish, Curried Red Lentil Soup. Lentil is a good substitution for protein for vegetarian eater. Lentil is cheap compare to meat and it’s also high in fiber. It is very filling and yet light to our wallet.

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A bowl of creamy Curried Red Lentil Soup is great on a cold winter day.

Ingredients

  • 2 cups red lentils (or any lentil of your preference)
  • 2 quarts water (8 cups)
  • 2 tablespoons butter or margarine
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • a bunch of parsley
  • 1 teaspoon curry powder (more, if you like it spicier)
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon coriander powder (optional)
  • herb salt or salt and pepper to taste
  • sour cream or yogurt for garnishing

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Kuejadas (Portuguese Tart)

While I was browsing through my recipe collections this week, I found this Portuguese Tart recipe. I don’t remember if I have ever made it before. I love to collect recipes and most of the recipes just lay in my collection and never being used at all. Do you have the same feeling?

I’m wanted something sweet and I remember the ingredients of the Portuguese Tart do spell ‘SWEET’ in it. So, I decided to give it a try.

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The Portuguese Tart is caramelized on the outside and has a custard like texture inside. It satisfies any sweet tooth and I’ll bet you just can’t eat one only.

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Ingredients

  • 1 cup sugar
  • 3 1/2 tablespoons margarine, melted
  • 2 eggs
  • 1 cup flour
  • 1 can 14oz condensed milk
  • 2 cups milk

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Kimchee and Pork Fried Rice

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.

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The Kimchee and Pork Fried Rice is very appetizing with a mild tanginess and spiciness from the kimchee. We all enjoyed it very much.

Ingredients

  • 4 cups cooked rice, preferably overnight rice
  • 100g kimchee, shredded
  • 100g minced pork
  • 1 tablespoon minced garlic
  • dried seaweed shreds

Marinate

  • 2 teaspoon soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon corn starch
  • 1 tablespoon water
  • 1 tablespoon oil

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Quilon Restaurant in Richmond

Quilon was closed for the Canada Line Project.

Zee treated me to lunch yesterday to celebrate my belated birthday. She has been an awfully sweet and generous person. I am so glad to have a neighbor like Zee — she treats me like her own sister and I feel so honoured! Zee likes to take a walk at the South Arm Park and has often invited me along. People like Zee are a rarity these days. So, Zee, this entry is dedicated to you.

Zee bought me lunch at the Quilon Restaurant. Quilon has repeatedly been voted as the No 1 Indian Cuisine restaurant in Richmond. It is located on No 3 Rd and Westminster Highway.

Quilon is the old name for Kollam, a city in the Kerala state in south India.

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We had the buffet which costs $8.95 each. Oh dear, another buffet again! I mean, I like food but ends up regretting stuffing myself too full. I know it but yet I do that again and again!

Well, the buffet spread wasn’t big but made up by the quality. I love the crispy Papadums (lentil crackers) as an appetizer. This one is good because it’s not oily like the ones that I used to eat in Malaysia.

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The main selection of the buffet is the ever popular Butter Chicken and Tandoori Chicken. They were awesome. The butter chicken is made in tomato and cream sauce — rich and creamy. The tandoori is chicken marinated in yogurt and spices for 24 hours before they are baked in a traditional clay oven. Zee swears that Quilon has the bestest Tandoori chicken in Vancouver.

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Chocolate Yogurt Cake

Arkensen loves chocolate cake. So, before he went for a 5 days camping trip with his class this week, I baked him his favourite Chocolate Yogurt Cake. This is his longest camping trip away from home by himself. He told Ben that when he return home from the camping trip, he wants to choose a restaurant to eat his favourite food. Oh, I am missing him!

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Ingredients

  • 1 tablespoon all-purpose flour
  • 1 teaspoon Dutch processed cocoa
  • 2 cups all-purpose flour
  • 2/3 cup Dutched processed cocoa
  • 1.5 teaspoons baking soda
  • 1/2 cup butter or margarine (1 stick), softened
  • 1.5 cups sugar
  • 2 eggs
  • 1.5 cups plain yogurt
  • 1 teaspoon vanilla extract

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Kimbab

It was awfully sweet of Allie this afternoon. When I lest expected it and am so lazy cooking today, Allie brought over some Kimbab she had made and shared with…

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Creme Brulee

Today, I just crave for some creamy dessert. Creme brulee came to my mind, a sweet crackly crust over a silky textured custard. We always remember Margie who made creme brule when she and Rajan came over for dinner a while back — it did not turn out the way she wanted it but it sure tasted heavenly sweet.

Creme Brulee literally means ‘burnt cream’ in French. Creme Brulee, pronounced as ‘krem bru lay’ is a dessert consisting of a rich custard base topped with a layer of hard caramel, created by burning sugar under a broiler or other intense heat source like kitchen blow torch. It is usually served cold in individual ramekins. The custard base is normally flavored with just vanilla, but it can be flavoured in a number of ways, with chocolate, coffee, green tea, fruit etc.

This is a recipe for a simple creme brulee, just flavoured with vanilla.

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Ingredients

  • 4 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sugar
  • 6 egg yolks
  • 1/2 cup dark brown sugar

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