Seaweed Egg Swirl Soup

Julie also served a Seaweed Egg Swirl Soup together with the dumplings. This soup is very easy and quick to prepare.

Studies on seaweed has indicated that it has curative properties for tuberculosis, arthritis, colds and influenza, worm infestations and even tumors.



  • Dried seaweed
  • Green onions, chopped
  • 2 eggs
  • Chicken Powder
  • Sesame oil

_MG_4874_edited-1 (more…)

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Chives Pocket

Once again, Julie shared in the South Arm Community Kitchen. Julie made two types of dumplings with chives. The first dumpling is called Chives Pocket, a giant dumpling which is pan fried. I’m not sure if I translated it correctly as it is called ‘Jiu Chai Hert Zi’ in Mandarin which literally means chives in a container.


Chives have a beneficial effect on the circulatory system, in lowering the blood pressure. Chives are also rich in vitamins A, C, and contain trace of sulfur and iron. Chives are also rich in fiber.

Chives are grown for their leaves, which are used for culinary purposes as condiment.


  • 1 lb ground pork
  • 1 bunch of chives, finely chopped
  • 1 bunch of vermicelli
  • 2 squares of dried spiced bean curd
  • 1 piece of ginger about 1 inch, minced
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon chicken seasoning
  • 2 green onions, finely chopped (optional)
  • 3 eggs

Ingredients for the dough

  • 4 cups all-purpose flour (or mixture of 3 cups of all-purpose flour with 1 cup whole wheat flour)
  • 1 1/2 cups water
  • 1 teaspoon salt


Click on the link below for the instructions.


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Loh Mei Chi

Tanni’s second dessert is Loh Mei Chi. It is a dough filled with red bean paste. In my home country, Loh Mei Chi is often sold in open market for breakfast or in night market as snack. It is usually filled with finely chopped peanuts and sugar mixture. There is also another version with no filing but coated with finely chopped peanuts and with a hint of sesame oil.


I simply love the texture of this dessert. It is soft and chewy at the same time. If you filled it with the peanut and sugar filing, it will be crunchy as well.



  • 1 cup glutinous rice flour
  • 3 tablespoons sugar
  • 1 cup water
  • 1 tablespoon cornstarch (for chewier dough but with the addition of the cornstarch, a white layer developed on top when using the microwaving method)
  • a couple drops of oil
  • red bean paste

Click on the link below for the instructions.


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Zucchini Chocolate Cake

Tanni made two desserts in the Gilmore Community Kitchen. She made a Zucchini Chocolate Cake and Loh Mei Chi. The Zucchini Chocolate Cake is best served after two or three days. A great dessert that you can prepare in advance.

What I liked of this recipe is that you can hardly detect the zucchini in the cake. It’s a great way to add vegetables into fussy kids diet without them knowing it. This will certainly be my secret weapon and I hope Arkensen and Nanzaro will not read this blog.


You may garnish the cake with a dust of icing sugar or with some cut fruits along with it.



  • 1 cup of shredded zucchini (do not substitute with cucumber)
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract (or other flavour extract)
  • 1/2 cup of vegetable oil
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt


You may double the recipe but doubling all the ingredients except the vegetable oil to 3/4 cup and the egg to 3.

Click on the link below for the instructions.


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Chili Con Carne

At the Gilmore Park Church community kitchen, Jean paired up with Tanni for this week’s demonstration. Sharing the load makes it easier for members as one do not have to come up with at least 2 dishes to fill the time slot.

Jean made a pot of Chili Con Carne, commonly known as Chili, is a spicy stew like dish with meat (beef or pork), chili peppers (if you prefer spicy), tomatoes, onions, beans other vegetables. The vegetarian version of Chili is known as Chili Sin Carne. Chile Con Carne in Spanish means “chili with meat”. Chili Con Carne is the official dish of the state of Texas in U.S.


Jean served the Chili Con Carne with whole wheat spaghetti. You may served it on rice or garlic toast too.


Even though Jean just prepare a dish for this week, she also brought homemade pumpkin raisin muffins to share with us. Thank you, Jean for your generosity.


Ingredients for Chili Con Carne

  • 1 onion, finely diced
  • 1 cup diced celery
  • 1 lb lean ground beef
  • 1 tablespoon minced garlic
  • 1 large can of tomato soup
  • 1 large can of chopped tomatoes or chopped fresh tomatoes
  • 1 large can of kidney beans, drained
  • 1 can of sliced button mushroom or fresh ones
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon vinegar, to tenderize the meat



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Vegetable Pie in Beef Shell

Jean demonstrated this Vegetable Pie in Beef Shell in the Caring Place Community Kitchen upon Minoo’s request. Jean had demonstrated this pie at another community kitchen which I did not attend and it was so good that the portion that the members supposed to bring home was gobbled up on the spot.


This pie is unique in a way that the shell is made from beef, kind of like meat loaf with vegetables toppings.


For the shell:

  • 1 1/2 lbs extra lean ground beef
  • 3/4 cup rolled oatmeal
  • 1 cup tomato juice
  • 1 onion, finely chopped
  • 1 egg, slightly beaten
  • few drops of tabasco sauce
  • 1 teaspoon salt
  • 1 tablespoon chopped garlic

For the topping:

  • 1/4 cup butter
  • 1/2 cup cheddar cheese, grated
  • 1/4 cup flour
  • 1/4 cup parsley, minced
  • 2 cups potatoes. diced
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 6 pearl onions
  • 1 cup peas
  • _MG_4524_edited-1


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Hong-Zao Fried Rice

Julie also made a Hong-Zao Fried Rice to be served with the Twice Cooked Pork Belly and Hong-Zao Stir-fry Pork Belly. She also brought some Hong-Zao made by her friend for sale. It costs $5 for a small tub as it takes a long time to make it. I did not buy it because I’m not sure if my kids will like the distinctive flavour of Hong-Zao.

The Hong-Zao Fried Rice is reddish because of the colour of Hong-Zao.



  • 4 cups cooked rice
  • 3 eggs
  • 1/2 lb ground pork
  • 2 tablespoons Hong-Zao paste, divided
  • 1 tablespoon sweet bean sauce or soy sauce



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Twice Cooked Pork Belly

Twice Cooked Pork Belly is one of my favourite dish. I like to order this whenever I visit a Shanghai restaurant. I’m glad that Julie demonstrated how to make it in the South Arm Community Kitchen.

Twice Cooked Pork Belly is a spicy dish and quite heavy in seasonings. So, it goes best with steam rice.


Julie served the Twice Cooked Pork Belly with Hong-Zao Fried Rice along with another dish; Hong-Zao Stir-Fried Pork. The meal ended with Sweet Potato Soup with lots of ginger to enhance the flavour.


Here is the recipe for the Twice Cooked Pork Belly.


  • 1 slab of pork belly, about 1 lb
  • 1 medium cabbage
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 1 tablespoon spicy broad bean paste (“lark tou pan jiang”) or chilli sauce
  • 1 tablespoon sweet fermented bean paste (“tien mien jiang”)
  • dark soy sauce for colour
  • sugar to taste



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