Hong-Zao Chicken Salad

Vanessa invited Julie to demonstrate in the South Arm Community Kitchen. Julie only comes to the kitchen when she is demonstrating. She is an experienced cook and a great friend of Vanessa. Julie will not say no when Vanessa ask her for help.

Julie made two Taiwanese dishes. The first dish is Hong-Zao Chicken Salas. Hong-Zao is red fermented glutinous rice paste. I personally have not use this ingredient before. We were told that we might be able to find Hong-Zao in T&T or some other Chinese groceries stores.


The Hong-Zao Chicken Salad was very tasty and Julie made a pretty presentation of the dish. The golden brown crispy fried chicken were arranged on top of a bed of shredded lettuce and garnished with red grapes and cilantro. The Hong-Zao Chicken Salad is served with a home-made dressing of mayonnaise, sugar and lemon juice.


I’m sure my kids will love the boneless, crispy fried chicken, not so sure about the shredded lettuce though.



  • 2 chicken legs, deboned and cut into bite-sized pieces
  • 1/2 head of lettuce, shredded
  • 100g yam flour (potato flour)
  • 3 tablespoons dressing (Mayonnaise + some sugar and lemon juice)


  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon Hong-Zao
  • white pepper to taste

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Insadong, Korean BBQ & Seafood Restaurant at North Road, Coquitlam

The members of the Gilmore Park Church community kitchen organised a field trip to a Korean Restaurant and a tour to a Korean Supermarket, led by Minnie and Lan. We went to Insadong, a Korean BBQ and Seafood Restaurant located at North Road, Coquitlam. We were told that dong means village in Korean language.


Upon entering the restaurant, there is a glass wall with display of some Korean dolls dressed in traditional Korean clothing; certainly brings out the Korean atmosphere into the restaurant.


Minnie and Lan, the Koreans among the group placed the order of the food. We ordered three dishes to share. We were served ‘rice tea’ and the rice came in metal tin with cover.


First came all the side dishes which come free with your order. The best is you can ask for free refill of the side dishes. The side dishes consist of kimchi, braised potatoes, bean sprouts, sliced daikon and spinach.


The first dish we ordered is Steamed Sliced Pork with Spicy Kimchi and Cabbage Wrap. This dish cost $19.99.

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Apple Cranberry Crisp

The second recipe which Minoo shared with us in the Caring Place community kitchen was Apple Cranberry Crisp. This is a good way to include oats in a recipe. Oat is high in fiber and can help lower bad cholesterol and may reduce the risk of heart disease.


The Apple Cranberry Crisp is best served warm with some vanilla ice-creams. The apple goes really well with the cranberry. You may substitute the apples with peaches or cranberries with rhubarbs.



  • Approximately 1 1/2 cups oats
  • Approximately 1/2 cup flour
  • 2 to 3 tablespoons butter
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon cinnamon and nutmeg
  • 1/4 cup honey

Fruit mixture:

  • a small can of cranberries (or 1/2 cup fresh cranberries, cooked)
  • 2 to 3 apples, thinly sliced
  • 1/4 teaspoon cinnamon
  • 1/4 cup honey

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Ziploc Omelette

Update 08-Dec-2008: Please note the following guidance from http://ziploc.com: “Ziploc? Brand bags are not designed to withstand the extreme heat of boiling.” So please treat this blog entry purely from information purposes and you are not advised to try this.

Minoo shared a very quick and mess less way of making omelette in large batch. This method does not involved turning of the omelette and it allows everyone to choose their own ingredients and the whole batch will be ready at the same time.

I think you will be amazed with this as I was when I first learned this way of making omelettes.


The Ziploc Omelette looks good in a roll instead of the regular pocket type if made using frying pan.


  • quart size ziploc bags
  • eggs
  • chopped cilantro
  • diced sweet peppers
  • chopped green onions
  • diced tomatoes
  • grated potatoes
  • grated cheese
  • simply anything you desire in an omelette like ham, mushroom, onion, etc

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Chinese New Year Potluck at Caring Place

Due to the busy schedule during Chinese New Year, the Caring Place and Gilmore Church Park community kitchen have a joint potluck during the Chinese New Year week instead of having two separate cooking classes with low participation.


Potluck is always a great way to enjoy a variety of food. More so when we have a multinational group. From left, Minnie (Korean), Lorna (HongKonger), Angela (Chinese), Jenny (Taiwanese), Minoo (Persian), Mable (Chinese???), Jean (Canadian) and Forough (Iranian).


Lorna brought a big platter of fishballs and meatballs with sar char sauce and soy sauce for dipping. The sar char sauce is too spicy for some people but not for me. Lorna also brought a plate of finger food made from cherry tomatoes and grapes stuffed with cheese and dried prunes. I especially like those stuffed with dried prunes.

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Chicken Stew

This Chicken Stew is Andrea’s grandmother’s recipe. She told us that this recipe has been in the family for a long time. The Chicken Stew is a white sauce stew enriched with red wine. Andrea said she would add in more red wine at the end of the cooking to have a more intense flavour broth.


Andrea served the Chicken Stew with steamed rice and broccoli. The broth from the Chicken Stew goes very well with steamed rice.



  • 1 stewing chicken
  • vegetables like onion, tomatoes, cabbage and herbs like parsley, thyme or rosemary for boiling the chicken to make chicken stock
  • 1 onion, chopped
  • 3 tablespoons flour
  • 4 cups chicken broth
  • 1/4 cup red wine
  • 1/4 to 1/2 cup of cream
  • 1 bay leaf
  • 10 black peppercorns
  • 3 cloves
  • salt to taste

Click on the link below for the instructions.


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Ferrero Rocher Torte

Andrea shared with us two recipes in the South Arm Community Kitchen. It will be a while before Andrea can share with us again as she is her third trimester of her pregnancy. She is expecting her second baby to arrive sometime in March. Andrea, I’ll like to extend my congratulations to you and your family for the arrival of this new member to your family soon. I also wish you a safe delivery.

This is the first recipe Andrea shared with us, a Ferrero Rocher Torte. I’m sure many of us love this chocolate sweets. Its a small, spherical chocolate consists of whole roasted hazelnut encased in a thin wafer shell filled with nutella or hazelnut cream and covered in milk chocolate and chopped hazelnuts.


The Ferrero Rocher Torte has a cake base filled with grated hazelnuts and topped with a thick layer of whipping cream filled with chopped Ferrero Rocher. Who can resist such a yummy treat?


The sides of and bottom of the cake has a crunch to it as Andrea used the the grated hazelnuts to flour her buttered pan. The best of of this torte is that the cream is as tall as the cake base.


It is advisable to consume this torte as soon as possible as the Ferrero Rocher in the cream will soften if left in the whipping cream for too long. Anyway, I dont think this torte will last long, dont you think so?


For the cake:

  • 3 eggs
  • 1/2 cup sugar
  • 1 package (2 teaspoons) vanilla sugar or vanilla extract
  • 150g (1 1/4 cup) grated hazelnuts or almonds
  • 50g (1/2 cup flour)
  • 3/4 teaspoon baking powder

For the topping:

  • 1 package (16 pieces) Ferrero Rocher chocolates
  • 2 cups whipping cream
  • 2 teaspoon sugar
  • 1 piece (1 ounce) baking chocolate, chopped (optional, for decorating)

Click on the link below for the instructions.


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Armenian Orange Cake

Minoo made this Armenian Orange Cake while Jenny is busy with her Blueberry Upside Down Cake. This cake has a very nice crunchy base and a soft and moist cake on top. It is also topped with some chopped walnuts which added another layer of crunch to it.

I don’t know much about Armenia or the background behind the name of this cake. Anyone knows or could make a good guess?


The Armenian Orange Cake is flavoured with lots of orange zest. The citrus flavour just burst in your mouth.



  • 2 cups brown sugar
  • 2 cups sifted all purpose flour
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 2 tablespoons grated fresh orange peel (from 2 large oranges)
  • 1/2 teaspoon allspice
  • 1 teaspoon baking soda
  • 1 cup dairy sour cream
  • 1 egg, slightly beaten
  • 1/2 cup chopped nuts (walnuts, cashews or almonds)



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Blueberry Upside Down Cake

Jenny and Minoo teamed up to make two different types of cakes in the Caring Place Community Kitchen. Jenny is a new addition to this community kitchen.

We learned that Jenny is strong believer of organic food. She is very health conscious and try to avoid processed food as much as possible.

So, what is organic food? Organic food is food that is produced without the usage of pesticides, artificial fertilizers or sewage sludge or genetically modified. Organic food is food that is processed without adding food additives or ionizing radiation. As for the animals, organic means the animals were reared without the usage of antibiotics or growth hormones. In layman term, organic food is food that is grow naturally without human intervention.

Jenny shared with us a Blueberry Cake. She used frozen organic blueberries. During the blueberry season in summer, Jenny bought 100 pounds of organic blueberries and freeze them for her consumption for the rest of the year until the next season. Jenny told us she makes blueberries smoothies every morning for her breakfast.

Jenny baked her Blueberry Cake in a heart shape pan in view of the coming of Valentine’s Day. I had so many posts lining up that I had to post this after Valentine’s Day.


The warm blueberries nestled in a light. lemony cake make this cake the perfect fianle for any meal. It is excellent for coffee time or snacking too.



  • 2 tablespoons butter or margarine
  • 1/3 cup brown sugar
  • 1 1/2 cups blueberries
  • 1 teaspoon cornstarch

For the cake

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup soft butter or margarine
  • 2/3 cup granulated sugar
  • 1 egg
  • 2/3 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon rind
  • 1/2 teaspoon vanilla


Click on the link below for the instructions.


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Paratha (sometimes also spelt as prata) is another type of Indian bread. This one is flakier than the roti. Flakiness in bread is achieved by folding layers of rolled dough with butter in between the layers.

The flakiness in Paratha is also achieve through the same technique except that Ghee is used. Ghee is an important ingredient used in Indian Cuisines. Also known as clarified butter, Ghee is made by simmering butter until water is removed.


Sujre demonstrated two ways of making Paratha. Paratha is made from the same dough as Roti.

First method

IMG_1445_edited-1Roll out a dough on a floured surface. Rub some ghee on the dough.
IMG_1449_edited-1Sprinkle with some flour.
IMG_1446_edited-1Make a slit to the centre and roll up in a cone shape.
IMG_1453_edited-1This is how it should resembled.
IMG_1454_edited-1Press down the cone from the wider end.
IMG_1451_edited-1This will create multiple layers when it’s roll out flat again.


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