Cinnamon Pecan Coffee Cake

From now on, Karen will only demonstrate in the kitchen once a month. We will have members of the community kitchen to share once a month since there will be 2 meetings in a month.

Jean made a Cinnamon Pecan Coffee Cake in the Gilmore Park Church Community Kitchen. It’s been a while since Jean demonstrated in the kitchen. We missed her cooking. Welcome back Jean.

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This Cinnamon Pecan Coffee Cake is crispy on the outside and moist in the inside. I love to munch on the crispy bits left behind.

Ingredients

  • 2 cups flour
  • 1 1/4 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cups butter, softened
  • 1 cup sour cream
  • 1/4 cup milk
  • 2 eggs
  • 1 teaspoon vanilla

Topping:

  • 1 1/2 cups chopped pecans
  • 1/2 cup sugar
  • 2 teaspoons cinnamon

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Kale and White Bean Soup

Minoo shared this Kale and White Bean Soup in the Gilmore Park Church Community Kitchen. Minoo told us that she got the recipe from a friend who got it from a chef in a restaurant in Stanley Park after trying it out at the restaurant.

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The Kale and White Bean Soup is loaded with fiber and complete with protein. Here are some nutritional values of Kale:

  • Kale is a good source of vitamin C as do all dark green vegetables do. Vitamin C can boost immune system and protect against colds, flu, asthma, osteoarthritis, and rheumatoid arthritis.
  • Kale contains vitamin B6 and riboflavin which can protect against heart disease.
  • Kale is a great source of calcium; it is a good alternative source to dairy products for calcium. Calcium is good for healthy bones and teeth.
  • Kale in considered to be one of the most highly nutritious vegetables, with powerful antioxidant properties and is anti-inflammatory.
  • The high fiber content of kale is good for lowering cholesterol, balancing blood sugar levels, preventing constipation and protecting against colon cancer.

Ingredients

  • 1 lb dried navy beans or canned ones
  • 2 tablespoons extra virgin olive oil
  • 3 cups finely chopped onion
  • 2 cups finely chopped carrots
  • 1/2 cup finely chopped bacon or prosciutto
  • 1 Bay leaf
  • 1 teaspoon finely chopped fresh rosemary
  • 4 cloves finely chopped garlic
  • 5 cups water
  • sea salt to taste
  • 1/2 teaspoons finely ground pepper
  • 1 lb trimmed and cut into one-inch pieces of kale (remove tough stalks)
  • 1 cup freshly grated Parmesan cheese

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Raisin Banana Bread

Minoo made a Raisin Banana Bread while Zoe was preparing her ingredients for the Vietnamese Shrimp Roll. The Banana Bread recipe is upon the request of Tony. Tony joined the community kitchen with no knowledge of how to cook at all. But for his daughter’s sake, he came to the community kitchen and has learned a lot. Tony always goes back and tries every recipe he learned.

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This Raisin Banana Bread is a healthy breakfast or snack item. I love the mini loaf pan Minoo used as it yields some cute mini loaves. This mini loaves are good as a gift.

Ingredients

  • 3 cups flour
  • 2 cups mashed ripe bananas
  • 1 cup maple syrup or honey
  • 1 stick melted butter
  • 3 eggs, beaten
  • 1/2 cup raisins
  • 1/2 cup semi-sweet chocolate chips (optional)
  • 1/2 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon mace (optional)
  • 1/8 teaspoon nutmeg
  • 1 teaspoon grated lemon or orange rind (optional)
  • 2 heaping tablespoons baking powder
  • a pinch of salt

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Vietnamese Shrimp Roll

Zoe demonstrated how to make Vietnamese Shrimp Roll in the Caring Place Community Kitchen. This is a good demonstration as everyone get hands on making the rolls.

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Vietnamese Spring Roll is a very healthy dish as it is made from fresh ingredients and no frying or what so ever.

Ingredients

  • Rice paper
  • Oriental style rice noodle (rice vermicelli)
  • Shrimp
  • Romaine hearts
  • Lemon/Lime
  • Fish sauce
  • Sugar
  • Sweet chili sauce

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Hong Kong Style Tang Yuan

Vanessa made some Hong Kong style Tang Yuan for dessert. It was a day just before Valentine’s Day. She is so thoughtful. Something sweet for your Valentines. The Hong Kong style Tang Yuan is different from the Taiwanese style in the soup. The Taiwanese Tang Yuan is flavoured with fermented glutinous rice and has egg flower in the soup while the Hong Kong style is flavoured with ginger and slab sugar.

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I’m more used to the Hong Kong style Tang Yuan as it’s quite similar to the Malaysian style.

Ingredients

  • a package of glutinous rice flour
  • one or two tablespoons of rice flour
  • cold water
  • ginger
  • sugar slab
  • red bean paste

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Hand Made Noodle

Ming shared with us how to make noodle from scratch. She shared with us on how to make dumpling skin earlier. Hand made noodle is fresh and chewy. It does not any ‘gan sui’ taste in it compare with those store bought ones.

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A bowl of hand made noodle is comfort food.

Ingredients

  • all purpose flour
  • cold water

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Mah Poh Tofu

Vanessa and Ming, once again, demonstrated in the South Arm Community Kitchen. Vanessa made Mah Poh Tofu while Ming made some hand made noodle from scratch to be eaten with the Mah Poh Tofu.

For dessert, Vanessa made some Hong Kong style Tang Yuan, something sweet for the coming Valentine’s day which is way past by now due to our posting delays.

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Mah Poh Tofu or Mapo Toufu is a szechuan cuisine which is famous for spiciness. It’s main ingredients are pork and tofu which are cooked in a spicy sauce made from szechuan pepper corns. The szechuan pepper corn is a so spicy that it will numb your mouth, hence the word “ma” in Mah Poh is taken from. There is also a legend that the name came from the lady who made famous this dish. She is an old woman with pock-marked face. You can read more about the legend from wikipedia.

Ingredients

  • 1 package traditional tofu (or any soft or medium tofu), drained and cut into cubes
  • 1/2 lb ground pork
  • 2 shallots, sliced
  • 2 green onions, chopped
  • Oyster sauce
  • Soy sauce
  • Salt
  • Pepper
  • Sugar
  • Corn starch
  • Chili Bean Sauce

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Chicken Wonton

In the Gilmore Park Church Community Kitchen, we helped Karen to make few hundreds of wonton for the community meal. Karen decided to serve Chinese dish during the Chinese New Year event. We were told that the community meal crowd applauded when it was announced during the previous meal.

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Karen made the wonton using chicken as some of the people at the community meal do not take pork. Karen used organic chicken broth to make the soup and added bak choy and mushroom to complete the soup.

Ingredients

This is the ingredients for 6 servings.

Ingredients for the wonton:

  • 1/2 lb ground chicken (you may substitute with pork or turkey)
  • 2 green onions, minced
  • 1 egg white
  • 1/2 cup water chestnuts (canned or fresh), minced
  • 1 tablespoon minced/grated ginger root
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground black pepper
  • 1 1/2 tablespoons constarch
  • 1 12oz package wonton wrapper
  • egg white or water for sticking (if wrapper is too dry or has too much flour on it)

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Ingredients for the soup:

  • 1 litre chicken broth
  • 1 cup sliced mushrooms
  • 1 cup bak choy or napa cabbage, shredded
  • 1 cup snap peas or snow peas, trimmed & sliced (optional)

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Garlic Chives Jiaozi

At the South Arm Community Kitchen, Vanessa brought along a new friend, Ming. Ming is from Beijing and she was a chef back there. We are fortunate to learn from Ming how to make jiaozi from scratch. Yes, even the dough is made from scratch.

The timing is just right as Chinese New Year is just around the corner. Jiaozi is a traditional food during Chinese New Year. Ming enlightened us on why jiaozi is eaten during Chinese New Year. For one, the shape of jiaozi resembles the gold ingots which is a form of money used during the past. Therefore, jiaozi is believed to bring wealth in the new year. Also, the Cantonese believes that the way the filings is wrapped in a wrapper keeps the wealth within the family.

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Jiaozi is also believed to get its name from the shape which resembled horn shape.

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There are various filings for jiaozi. Garlic chives or also known as Chinese chives is the most common one. The mild garlicky flavour of the chives complements the flavour of the pork very well. I had blogged about other types of jiaozi here and here.

Ingredients

  • ground pork (can also use ground beef or lamb), about 2 lbs
  • garlic chives, 1 bundle, finely chopped
  • minced ginger
  • salt
  • sesame oil
  • cooking oil
  • chicken bouillon powder (optional)
  • flour
  • water

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The garlic chives has flat leaves unlike the regular chives which has hollow rounded leaves.

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Hawaiian Meatball

The second dish which Minoo made was Hawaiian Meatball. The sweet and sour meatballs are very appetizing and kids will love this dish. Try and make it for your family.

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Minoo served the Hawaiian Meatballs with steamed rice. A little more sauce will be perfect to go with the rice.

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The Hawaiian Meatball is good for potluck too.

Ingredients

  • 1 1/2 lbs ground beef
  • 2/3 cup chopped onion, divided
  • 1/4 teaspoon grated ginger
  • 1 1/2 teaspoons salt
  • 1/4 cup milk
  • 1 egg
  • 2/3 cup cracker/bread crumbs
  • 1/2 cup brown sugar
  • 1/2 cup vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon corn starch
  • 12oz can pineapple, reserve the juice
  • 1 cup chopped red or green pepper
  • 1 teaspoon orange zest
  • mushroom, optional

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