Salted Egg Yolk Red Bean Pastries

Zoe made a marvelous Chinese pastry in the Caring Place Community Kitchen. The Salted Egg Yolk Red Bean Pastries were very flaky and the salted egg yolk complements the sweet red bean paste really well. A great dim sum dessert for tea time.

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You can see the many layers of the pastry which make this dessert so flaky. You must check out the steps in the instructions below to see how it is done. It is a bit time consuming but worth all the effort. Zoe emphasized that many cooks will not spoil this recipe but many hands are needed to do the rolling.

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Ingredients

Outer layer dough:

  • 450g high gluten (bread) flour (in Canada, all-purpose flour will do)
  • 180g water
  • 180g lard or shortening

Inner layer dough (flaky dough):

  • 300g low gluten (cake) flour
  • 150g lard or shortening

Filing:

  • 15 egg yolk from salted eggs, divided
  • 2 lbs sweet red bean paste

Garnishing:

  • 1 tablespoon toasted black sesame seeds (toast on dry frying pan until fragrant)
  • 2 egg yolks
  • 2 teaspoons syrup
  • 1 teaspoon oil

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Click on the link below for the instructions.

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Steamed Hairy Gourd Stuffed with Minced Pork

While the Pork Neck Bone and Pumpkin Soup is simmering away, Julie prepares her second dish which is Steamed Hairy Gourd Stuffed with Minced Pork. Hairy Gourd is another winter squash which is in season too.

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Meanwhile, Vanessa prepared a simple fried rice with egg and green bean to accompany the Steamed Hairy Gourd.

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Ingredients

  • 4 hairy gourds, peel and cut into 1 inch round
  • 2″ knob of ginger, minced
  • 1.5 lbs lean ground pork
  • 3 green onions, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 2 teaspoons sesame oil
  • 2 tablespoons light soy sauce
  • 1 egg, optional
  • corn starch

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Click on the link below for the instructions.

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Pork Neck Bone and Japanese Pumpkin Soup

Julie is back from Taiwan and Vanessa immediately catch hold of her to demonstrate in the South Arm Community Kitchen. Julie demonstrated two Chinese dishes. The first one is Pork Neck Bone and Japanese Pumpkin Soup. In this time of the year, pumpkin and winter squashes are abundant in the farmer’s market.

Pumpkins are orange because they contain massive amounts of beta-carotene which turns into vitamin A in our body. Vitamin A is essential for good eye sight.

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Ingredients

  • 3 lbs pork neck bone
  • 10 cups of water
  • 1 small Japanese pumpkin (Kabocha), cut into chunk
  • 1 inch knob of ginger, slice
  • salt and white pepper to taste

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Click on the link below for the instructions.

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Roasted Chicken with Apple Stuffing

Karen demonstrated to the Gilmore Park Church community kitchen a Roasted Chicken with Apple Stuffing which she will be preparing for the community meal the next day. The original recipe has bacon in it but Karen tries not to include pork in the meal as to respect the dietary restriction of some of the people who come for the community meal.

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The stuffing is cooked separately and used as the base for holding the chicken instead of stuff inside the bird. This way of cooking the stuffing is more safe as we do not have to worry about the stuffing not cook through.

What I like about this recipe is that it uses chicken pieces instead of the whole bird.

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Ingredients

  • 4 pieces of chicken legs or thighs
  • 6 cups cubed French bread
  • 2 tablespoons of olive oil
  • 1 red apple, diced
  • 1 medium onion, diced
  • 1 large celery stalk, diced
  • 2 tablespoons, chopped fresh sage or a sprig of fresh sage
  • 1 cup unsweetened apple juice
  • salt and freshly ground black pepper to taste

A few tips on preventing the apple from browning after cutting.

  • Use Honey Crisp apple.
  • Sprinkle the cut apple with canned pineapple juice.
  • Soak in lightly salted water.

Click on the link below for the instructions.

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Oatmeal, Raisin and Chocolate Chip Cookies

Minoo also made this scrumptious Oatmeal, Raisin and Chocolate Chip Cookies in the South Arm Community Kitchen. It is about time to switch on the oven to do some baking as the weather is getting colder. I love the aroma from baking sweet treats.

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Ingredients

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup butter or margarine
  • 2 cups brown sugar, packed
  • 2 large eggs
  • 2 cups rolled oats
  • 1 cup shredded coconut
  • 2 cups chocolate chips
  • 1 cup raisins

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Magnifico Meatless Tacos

Vanessa, the leader of the South Arm Community Kitchen was away on her visit to her homeland in HongKong. Minoo took over the kitchen for the week and she made this Magnifico Meatless Tacos. This is a vegetarian dish and the recipe was obtained from a Heart Smart group. It is rich in fiber and vitamins and complete with protein and calcium.

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Kids will love this dish as they get to assemble the tacos themselves.

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Ingredients

  • 1 teaspoon vegetable oil
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1/3 cup sweet red or yellow pepper
  • 1 teaspoon finely chopped jalapeno pepper
  • 1 clove garlic, minced
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons tomato juice or salsa
  • 1/2 teaspoon dried coriander
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • taco shells warmed in a microwave
  • 1 1/2 cup shredded Monterey Jack or Cheddar cheese
  • 1 cup shredded iceberg lettuce
  • 1 cup salsa

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Cheesy Shrimp Dish

Minoo made this Cheesy Shrimp Dish to be eaten with rice. You may substitute the shrimp with other meat like cooked chicken or ham. This is kind of one pan dish. It’s complete with protein, fiber, vitamins and carbohydrate.

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Ingredients

  • 2 cups of cooked rice
  • 3 tablespoons oil
  • 1 cup cooked shrimp or chicken or ham
  • 1 onion, chopped
  • 1 red sweet pepper, chopped
  • 2 cloves of garlic, minced
  • 2 large tomatoes, diced
  • 2 eggs
  • 1 cup grated cheddar cheese
  • 2 teaspoons tamari
  • salt and pepper to taste

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Click on the link below for the instructions.

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