Baked Mayonnaise Salmon

The second recipe which Vanessa shared with us in this week’s cooking club is Baked Salmon. She got the recipe from a friend in Seattle.

Salmon is a popular food, and reasonably healthy due to its high protein and Omega-3 fatty acids content and to its overall low fat levels. We had the chance to see a salmon run in Adams River before and it was so awesome seeing thousands of salmon spawn and then die. It will be a “dominant year” this year — this happens once every four years where up to millions of salmons is expected.

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The Baked Mayonnaise Salmon is crisp on the outside while the meat is moist.

Ingredients

  • salmon steak or fillet
  • Mayonnaise
  • ground black pepper
  • parsley flakes
  • salt to taste

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Click on the link below the for Cooking Instructions.

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Hong Kong Style Fried Rice

Vannessa, the leader of the South Arm Community Centre cooking club, shared with us two recipes this week. Vannessa is originally from Hong Kong. She shared with us Hong Kong Style Fried Rice and a Bake Salmon recipe.

This is the recipe for the Hong Kong Style Fried Rice. Fried rice originates from China and is made typically from cold leftover rice and leftover ingredients. Most regions in China has their own way in making fried rice with the most well known from Fujian and Yanhzhou.

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Ingredients

  • 3 cups of rice, cooked and left overnight in the refrigerator
  • 5 eggs
  • a can of pineapple, cut into bite size pieces
  • 1/2 cup of green peas, blanched in boiling water
  • 1/2 lb BBQ pork, cut into bite size pieces
  • Soy sauce and salt to taste

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Click on the link below for Cooking Instructions.

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Butter Tart Muffin

Jean’s last dish in this week’s cooking club meeting is Butter Tart Muffin. The ingredients are similar to the Raisin Butter Tart, so do the flavour.

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The Butter Tart Muffin taste just like the Raisin Butter Tart.

Dry Ingredients

  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 1/2 cups raisins
  • 3/4 cups white granulated sugar
  • 1/2 cup butter
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 2 eggs, beaten
  • 1 teaspoon cinnamon powder
  • 1/4 teaspoon mace (optional)

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Swiss Steak

This is Jean’s second recipe in this week’s cooking club meeting. The Swiss Steak recipe is best cooked in a slow cooker for 8 to 9 hours. However, due to time constraint in the meeting, Jean cooked it on the stove for only 1 hour. Though the meat is not as tender as desired, but the Swiss Steak is still very flavourful and creamy.

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Ingredients

  • 2 – 2.5lb sirloin tip steak
  • 1 can (10 3/4oz) Cream of Mushroom soup
  • 1 cup chopped celery
  • 1/2 cup chopped onions
  • 1 or 2 cloves minced garlic
  • 10 pcs sliced button mushrooms
  • 1 – 2 tablespoons butter
  • 1 – 3 teaspoons beef bouillon granules
  • 1 1/3 cups water
  • 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

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Raisin Butter Tart

In this week’s cooking club meeting, Jean, who is the leader of the Gilmore Church Park group, shared with us three recipes. The recipes are Raisin Butter Tart, Swiss Steak and Butter Tart Muffin.

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Here is the first recipe, Raisin Butter Tart. The tart has a very flaky pastry shell and the filing is sinfully rich.

Ingredients for making the Rich Pie Pastry

  • 1 lb shortening
  • 1 egg
  • 1 tablespoon vinegar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 cups all-purpose flour

The above ingredients make 45 to 48 tarts.

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Instructions for making the Rich Pie Pastry

IMG_4756_edited-1First of all, put the dry ingredients i.e. flour, salt and baking powder in a big bowl. Mix the dry ingredients well with a whisk.

Next, beat the egg in a measuring cup. Add vinegar and fill the measuring cup to the 3/4 cup mark with water. Add to the flour mixture and mix well.

IMG_4758_edited-1Finally, add in the shortening and mix with your hands until the dough comes together.
IMG_4760_edited-1The dough has to be chilled in the refrigerator for at least 20 minutes.This dough can also be frozen for later use.This recipe can be used to make pie, egg custard, chicken pot pie, etc.

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Okonomiyaki

I don’t why but I simply like the word okonomiyaki. That’s six syllables and must be the longest single word I know in the Japanese language, not that I know many Japanese word.

Okonomiyaki is a popular Japanese dish developed from an Edo era snack. We first tasted Okonomiyaki when we were living in Kuala Lumpur where there is one and only one okonomiyaki place in Cheras. In Vancouver, we recalled the wonderfully delicious okonomiyaki that Yumiko made. We told ourselves we would try to make it one day and here it is … my first attempt on making Okonomiyaki. I know this is not as authentic as some of you make it — so don’t laugh at my humble attempt. Tell me how different you make it, give me your tips … anything.

These days, Japanese add all kinds of their favorite ingredients to create the style of Okonomiyaki that is a popular, nutritious and fun meal.

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Okonomi means “what you like”, or “what you want” and yaki means “grilled” or “cook” in Japanese, so this dish’s name means “cook what you like, the way you like”.

Ingredients

I bought this Otafuku Okonomiyaki kit from T&T Supermarket for $3.99. The kit is made up of a packet of yam powder, a packet of Okonomiyaki Batter Mix, a packet of Tenka Tempura Crisps and 2 sachets of Saweed (Aonori). The kit also comes with the instruction on how to make Okonomiyaki in three languages, i.e. Japanese, Chinese and English.

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I also bought the Japanese mayonnaise and Otafuku Okonomi sause for serving with the Okonomiyaki. I was told that we MUST use Japanese mayonnaise and not just any western mayo.

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The ingredients I had for making Okonomiyaki consists of:

  • 2 eggs
  • prawns
  • bacons
  • cabbage, thinly sliced
  • green onions, finely chopped

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Chinese Drunken Chicken

We wanted to make drunken chicken but never knew how to really make it. We have always enjoyed the soupy type of drunken chicken and so we did a search…

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Fried Chicken — 3 Ways

In this week’s cooking club, Julie from Taiwan showed us three different way of making fried chicken. She made a chicken scallopini and two sesame chicken dishes. She made a scrumptious lunch for us.

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Ingredients

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Julie marinated the chicken overnight with some salt, white pepper, garlic, ginger, wine, sugar and soy sauce. She used two type of chicken meat. One type is boneless and skinless chicken breast which had been pounded very thin to make chicken scallopini. The other type is chicken with bones, which had been cut into small pieces. (more…)

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Spaghetti with Meatballs

Ben started biking to work again having been driving to work for the past three months. He did not say it but I think he’s doing it because of the price of gas these days. Gosh! It is $1.16 per litre today. To think that just a couple of months ago, anything over $1 were considered outrageous.

Anyway, knowing that he would want to carbo-load with his biking and all, I thought I make good old meatball spaghetti. Arkensen and Nanzaro loves that too. I like to add lots of chopped onions and garlic and with liberal sprinkle of Parmesan.

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I learned to make spaghetti only when we got to Canada and did it my way. So, I am not very sure if this is the “normal” way spaghetti was made. Let me know if I am doing differently from the way you make it — I would most certainly want to learn from you.

Ingredients

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Oh yeah, I like to use Mrs Dash for seasoning. It’s much more healthier using Mrs Dash compared to salt. If you have never tried it, you should check it out. It goes so well with so many types of dishes that you’ll be amazed. Here are the ingredients:

  • Frozen Meatballs: I had that box in my fridge for 3 months now. Good to use that today and free up some space in the ice box. I only used half the box … still …
  • Mrs Dash for seasoning
  • Pasta Sauce
  • Spaghettini: I used spaghettini instead of spaghetti; I like the thinner version in spaghettini,
  • Onion
  • Garlic
  • Parsley
  • Parmesan Cheese

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Garlic Studded Prime Rib Premium Oven Roast

I stumbled on a good deal the other day at Save-On-Foods. The Prime Ribs were on special — just $18 for the three pounds of prime ribs. I recall the last time we bought it, it was something like almost $30.

With oven roasts, preparation is really simple and the dinner cooks unattended. Although I made this only for the family this time, premium oven roasts are wonderful for the special occasions and for those times you want to impress.

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To add flavour I insert garlic slivers all over the roasts.

Ingredients

When choosing the perfect prime rib, make sure that it is cut from the ribs and then tied back on. The bones will add flavour during cooking and they can be easily removed for carving. Here are the ingredients

  • Prime Rib
  • Garlic
  • Lea and Perrins Worchestershire sauce
  • Dried Thyme
  • Salt and Pepper, to taste

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