Iceberg Lettuce Fish Paste Porridge

Vanessa is back from Hong Kong and she starts work in the community kitchen right away. She made an Iceberg Lettuce Fish Paste Porridge; Hong Kong style, I presumed.


The Iceberg Lettuce Fish Paste Porridge is flavored in a rich broth made from pork bones and dried scallop. A pot a hot porridge is good for days when one does not have appetite to eat. Porridge is easy to the digestive system too.


  • Roast pork bone
  • Pork bone (“G gin guat” in Cantonese)
  • Dried scallop
  • Fish paste
  • Rice
  • Iceberg lettuce
  • ground pepper and salt to taste


Click on the link below for the instructions.


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Light Carrot Cake

This version of Light Carrot Cake is taken from Cook’s Illustrated, November 2006. Carrot cake is often thought of as a healthy alternative to other cakes but names can be deceiving. The problem is although carrot cake sounds healthy for its use of vegetable oil in place of butter and use of carrots as a natural sweetener, most versions of carrot cake tip the scales at 500 calories and 31 grams of fat per slice.

This Light Carrot Cake has the natural sweetness of the carrots and has reduced amount of oil and egg. In order to keep the cake light, the eggs, sugar and oil mixtures is whipped to incorporate air in it. This keeps the cake from being too dense.


This Light Carrot Cake is moist and rich without being soggy and greasy from an overabundance of fat.


  • vegetable cooking spray
  • 2 1/2 cups unbleached all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon table salt
  • 3 large eggs
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 pound carrots (about 6 medium), peeled and grated (about 3 cups)

Click on the link below for the instructions.


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Classic Carrot Cake

Karen demonstrated two carrot cake recipes upon Rowena’s request If I remembered correctly. The first cake is a Classisc Carrot Cake which was popularized in the 70s. It is an era where people started to reduce the intake of meat and encourage intake of vegetables, grains and fruits. A book called “Diet for a small planet” from the 70s introduced combinations of plant proteins to make a complete protein diet.


The Classic Carrot Cake is a very rich carrot cake with lots of ingredients like crushed pineapple, flaked coconut and walnuts.


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon allspice
  • 4 eggs
  • 2 cups white sugar
  • 2 teaspoon vanilla extract
  • 1 1/4 cups vegetable oil (can be reduced to 1 cup)
  • 2 cups grated carrots
  • 1 (20 ounce) can crushed pineapple, drained
  • 1/2 cup sweetened flaked coconut
  • 1 cup chopped nuts or pumpkin seeds
  • 1 cup raisins


Click on the link below for the instructions.


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Pumpkin and Potato Stew

I usually park at the Minoru Park parking lot when I go to the Caring Place Community Kitchen. It’s just a short walk away. Today, I was greeted by some awesome full bloom cherry blossoms in Minoru Park. It was a breath-taking sight. The cherry blossoms never fail to marvel me.


There were many people armed with cameras at the Minoru Park. How can I miss out this opportunity.


I like the fullness of this variety of cherry blossoms. Do you know what is the name of this variety?


Back to the Community Kitchen, Minoo shared a Pumpkin and Potato Stew along with the Broccoli Salad I blogged earlier. This is such a simple recipe that Zoe helped Minoo to prepare the dish while Minoo ran to the store to get the beans which she missed out in her grocery shopping.


The Pumpkin and Potato Stew is a one pot meal which is complete with protein, carbohydrate, vitamins and fiber. A good recipe for a lazy day.


  • 1 onion, chopped
  • 2 tablespoons oil
  • 3 cloves garlic, chopped
  • 3 to 4 potatoes, peeled and cubed
  • 1/2 teaspoon oregano
  • 1/2 can chopped tomatoes or tomato sauce
  • 1 tomato, chopped (optional if using tomato sauce)
  • 1 can pumpkin puree
  • 1 can of beans (butter beans or Lima beans), rinsed and drained
  • salt, sugar and pepper to taste
  • chili and paprika to taste (optional)


Click on the link below for the instructions.


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Deviled Egg

Jean loves to make Deviled Eggs for potluck. Check here and here. It is a simple dish to make and you can make it ahead of time.


Deviled Eggs are best served chilled from the refrigerator.


  • hard boiled eggs, peeled
  • finely chopped celery
  • a pinch of salt
  • ground black pepper
  • miracle whip
  • paprika


Click on the link below for the instructions.


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Puffed Wheat Cake

This Puffed Wheat Cake is Jean’s grandson and his friends favourite. They cant get enough of it. Jean said they practically inhale them and she cant keep up with their demand.


The Puffed Wheat Cake is a great snack for young children. They are very easy to make and only has few ingredients in it.


  • 8 cups puffed wheat
  • 1/4 cup butter
  • 2/3 cup corn syrup
  • 1 cup packed brown sugar
  • 2 tablespoons cocoa powder
  • 1 tablespoon vanilla extract


Click on the link below for the instructions.


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Whipped Shortbread Cookies

Jean made this very easy but delicious Whipped Shortbread Cookies. It is always a challenge using a different oven from your home. The Gilmore Park Church has a gas oven which takes a long time to heat up. Usually, we will turn the thermometer up by 50F to achieve the same result as the electric oven.


However, this Whipped Shortbread Cookie is very delicate. You really have to watch the cookies as they burn easily. We burnt the batch we made in the kitchen due to the unfamiliarity with the oven.

This batch of Whipped Shortbread Cookies were made by Jean the day before. They are so buttery and they just melt in your mouth. Great for holiday cookies exchange.


  • 1 cup butter, at room temperature, softened
  • 1/2 cup icing sugar
  • 1 1/2 cups flour
  • dash of salt
  • 1 teaspoon of almond extract


Click on the link below for the instructions.


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Wacky Cake

Once again, Jean demonstrated a few recipes in the Gilmore Park Church Community Kitchen. Jean was a good demonstrator as she will test the recipes which she has not try before a day before the meeting day to ensure that all things go well.

For this meeting, Jean made a Wacky Cake, some Whipped Shortbread Cookies, a Puffed Wheat Cake and Devil Eggs. All these were accomplished in two hours.


The Wacky Cake is a classic recipe from the depression era because of the rationing of butter and eggs. It is a cake without egg, milk or nut. People with allergies to such ingredients can still enjoy a piece of cake.

The name Wacky Cake probably came from the various cakes that you can make with this recipe by substituting some of the ingredients. Jean made a Spice Wacky Cake in the kitchen. She also made a Chocolate Wacky Cake the day before by substituting the 1 tablespoon of pumpkin spice with 3 tablespoons of cocoa powder. You can also make this into a vanilla cake by omitting the spice and double the amount of vanilla. To make an Orange Wacky Cake, omit the spice and vinegar and substitute the water with orange juice. For a Lemon Wacky Cake, omit the spice and substitute the vinegar with lemon juice and add a teaspoon of lemon extract. No wonder it is called Wacky Cake.


  • 1 1/2 cup flour
  • 1 tablespoon pumpkin spice
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon vinegar
  • 5 tablespoons oil
  • 1 teaspoon vanilla
  • 1 cup water


Click on the link below for the instructions.


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