Clam Chowder

Minoo started the cooking class in Caring Place for year 2007 with a popular soup, Clam Chowder. Minoo’s recipe is a simplified version which uses Cream of Mushroom Soup to gives the Clam Chowder its creaminess.

Minoo’s recipe is perfect at this time of the year. Vancouver had been unseasonably cold these days with quite a few days of snow storms and sub-zero temperatures. What is better than a hot bowl of soup in this cold winter?

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Ingredients

  • 3 tablespoons oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 4 medium potatoes, peeled and cubed
  • 1 can whole baby clams
  • 2 cans cream of mushroom soup, low sodium preferred
  • 2 teaspoons Mrs. Dash seasoning (optional)
  • 1 teaspoon dried parleys or you may use some fresh chopped parsleys
  • a pinch of dried thyme
  • a pinch of dried marjarom
  • salt and pepper to taste

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Click on the link below for the instructions.

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Stir-fried Pork with Bamboo Shoots and Dried Oysters

Winnie’s second dish is a very versatile dish which is a very Chinese homey dish. Winnie’s Stir-fried Pork with Bamboo Shoots can be substituted with many other ingredients like sweet peppers, wood-ears, green onions, ‘Shiitake mushrooms, etc. This is another dish which goes well with steam rice.

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Ingredients

  • 1 cup or more boiled bamboo shoots
  • 1/2 lb pork, cut into thin slices
  • 2 tablespoons oil
  • 2 tablespoons soysauce
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar
  • 2 shallots, thinly slice
  • 2 cloves of garlic, minced
  • 6 pieces of dried oyster, soaked and boiled to soften
  • 1/4 cup water

Click on the link below for the instructions.

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Stewed Pork in Brown Sauce

Winnie kicked off the South Arm Community Kitchen cooking class for the year 2007 with two pork dishes. She made Stewed Pork in Brown Sauce and Stir-fried Pork with Bamboo Shoots.

These pork dishes are very common dishes cook in the home of Chinese families. The gravy from these dishes goes really well with steam rice. Kids can just gobble up the rice with the gravy alone. Make sure you cook extra rice when you make such dishes.

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Winnie also treated us with some abalone to celebrate the start of a new year. Abalone is a kind of shellfish which is served during auspicious celebration like Chinese New Year, Wedding and Birthday. It is an expensive delicacy. Winnie, thank you for your generosity.

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Besides that, Winnie also shared with us some Pizza Pretzels while waiting for the dishes to be cooked.

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Here is the recipe for the Stewed Pork in Brown Sauce.

Ingredients

  • 2 lbs pork (butt or bacon with skin on), cut into 1 1/2 inches pieces
  • 1/4 cup pork rind (optional)
  • 1/2 cup brown sugar
  • 1/2 cup garlic cloves
  • 2 star anise
  • 1 cup soy sauce
  • 2 tablespoons dark soy sauce
  • 2 cups water
  • salt to taste

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Click on the link below for the instructions.

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Gilmore Community Kitchen Potluck

Here is another end of the year Potluck post. I promise this is the last one. 🙂

The Gilmore Park Church community kitchen also ended the year with a potluck. Potluck is a great way to share a variety of food especially when we have people from different cultures.

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Tanni shared with us some pork satay. The pork satay was quite spicy and flavourful. You know, in Malaysia there is no such thing as a pork satay. This is because Satay is a Malay (Muslim) food and they don’t touch pork at all. I would love to have some peanut sauce to go with it just the the way it should be.

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Martha made Japchae for the potluck. She told us that wood ear is a very important ingredient for the Japchae because it gives the dish the crunchiness.

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Minnie shared with us a Korean seafood and chives pancake. The pancake goes with a soy dipping sauce with peppers and green onions. (more…)

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Peace Mennonite Community Kitchen Potluck

I visited the Peace Mennonite Community Kitchen before the end of 2006 for the first time. There are five Cooking Clubs in the city of Richmond. I had been attending three of the cooking clubs regularly. They were having a potluck to end the session of 2006. Good timing!

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Here are some of the dishes shared by the members of the kitchen.

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Andrea brought a Spelt Salad, crunchy and healthy.

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Tito made a Cassava Cake. A soft, sticky and sweet dessert. This is a bit too soft for the type that I am accustomed to. I had actually made this a few days ago and will blog my version which is firmer. (more…)

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Fisherman’s Terrace Restaurant in Aberdeen Centre in Richmond

Fisherman’s Terrace Restaurant was really busy, perhaps due to Christmas and year end celebration. We had to wait quite a while even though we had reservation.

Something different about this restaurant is that their teapot has the label of the tea on the teapot. There is one disadvantage for non-Chinese reader eating here as the menu is only in Chinese. We have to order from the menu and not from a cart.

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We ordered twelve varieties of dim sum, some of them in two servings. Here is what we ordered…

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Cold Shredded Chicken Salad.

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Shark Fin and Scallop Dumpling. (more…)

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Avocado/Papaya Salad

Heidy served her Spicy Sesame Chicken with an Avocado/Papaya Salad. The tanginess of the salad complements the spicy chicken nicely.

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The Avocado/Papaya Salad has a good balance of textures from the crunchiness of the Romaine lettuce to the creaminess of the Avocado and the tenderness of the papaya. The papaya also gives a good colour contrast to the greens with the speckles of poppy seeds.

Ingredients

  • 3 to 4 Romaine lettuce hearts, tear into bite size pieces
  • 1 Hawaiian papaya (peeled and cut into small cubes)
  • 2 Avocado (remove pits, peeled and cut into small cubes)

Dressing:

  • 1/2 cup white sugar
  • 1/2 cup white wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon dry mustard
  • 1 teaspoon salt
  • 2 teaspoon poppy seeds
  • 2 tablespoons green onion (chopped into small pieces)

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Click in the link below for the instruction.

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Spicy Sesame Chicken

Heidy shared two dishes in the South Arm Community Kitchen at the last cooking class in 2006. She made Spicy Sesame Chicken and Avocado/Papaya Salad.

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The Spicy Sesame Chicken is marinated with lots of flavourful spices and sauces and deep fried until golden brown and crispy. Kids will love this for sure. Making this is easy but I guess the most challenging part is gathering all the required ingredients.

Ingredients

  • 1 1/2 lbs chicken thigh meat (deboned)

For marinating:

  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1/2 teaspoon chicken powder
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon spicy bake mix
  • 1 tablespoon Vietnamese chili sauce
  • 1 tablespoon minced garlic
  • 1/2 tablespoon wine
  • 1 tablespoon fish sauce
  • 1 tablespoon vinegar
  • 1 tablespoon egg white
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoon sesame seeds

For coating:

  • 5 tablespoons flour
  • 5 tablespoons cornstarch

Click on the link below for the instructions.

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Crispy Oatmeal Bars

Jenny commented on my previous blog asking what I made for the Potluck. Well, here it is.

I made some Crispy Oatmeal Bars for the Caring Place Community Kitchen potluck. We’ve got very short notice on the potluck, just the day before the potluck. I had to look for a recipe which I can make without going out for last minute shopping and I found this Crispy Oatmeal Bars where I had all the ingredients on hand.

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Ingredients

  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup shortening (or margarine or butter)
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1 cup all-purpose flour
  • 1 1/2 cups quick oatmeal (not instant)
  • 1/2 cup chopped nuts or raisins or other dried fruit or chocolate chips

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Click on the link below for the instructions.

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Caring Place Potluck 2006

It’s coming to the end of another year. The Caring Place Community Kitchen ended this year’s sessions with a potluck. No cooking demonstration this time, just everyone coming with food to share.

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This is a small group but have one the strongest supporters. The numero uno and the assistant group leader of the entire Richmond Cooking Community Kitchen is from this group. From left, Shaker, Angela, Minoo, Jean, Betty, Yvonne and me.

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Jean, who always cooks the most and creative dishes, made 3 dishes to share. I am always amazed with her ability to think of so many varied types of food to cook.

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The Chicken Pot Pie was flaky and had creamy rich sauce in the fillings. (more…)

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