Cranberry Chutney

In line with the same theme, Minoo also made a dish with cranberries and orange juice on the same day I made the Cranberry Bread. She made a Cranberry Chutney. The Cranberry Chutney is great with turkey or chicken. This homemade Cranberry Chutney is flavored with ginger and garlic.

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Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons minced fresh ginger
  • 2 garlic cloves, minced
  • 2 cups cranberries (frozen is ok)
  • 10 tablespoons sugar
  • 1/2 cup orange juice
  • 1 tablespoon cider vinegar
  • coarse salt and ground black pepper to taste

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Click on the link below for the instructions.

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Cranberry Bread

October is the month for cranberry harvesting. Do you know that the cranberry farm is flooded to harvest the cranberries? This year, the cranberry farm has a bumper crop due to the warm weather in Vancouver.

Cranberries are a source of polyphenol antioxidant, chemicals which are known to provide certain health benefits to the cardiovascular and immune system. Regular consumption of the cranberry juice is supposed to reduce the rate of urinary tract infections. Cranberries also act as a prebiotic, promoting the growth of beneficial lactobacillus bacteria (those found in yogurt) while inhibiting the growth of harmful E.coli and listeria.

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I made this Cranberry Bread in Minoo’s kitchen at Caring Place. This quick bread is good for breakfast or snack with a cup of coffee or tea.

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I like the sourness when I bite into the bits of cranberries and the bread is very moist.

Ingredients

  • 1 cup sugar
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup undiluted orange juice concentrate
  • 1/2 cup hot water
  • 2 tablespoons butter/margarine, melted
  • 1 cup raw fresh cranberries

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Korean Spicy Pork

Lan’s second dish is Korean Spicy Pork or in Korean, Spicy Bulgogi. This dish is very easy to make and yet very flavourful. However, we need to shop for some specific Korean spices and sauces for this dish.

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The main marinates for the dish are Korean Pepper Paste, Korean Red Pepper Powder, Korean Soy Sauce and Korean Corn Syrup. All these can be found in any Korean groceries stores.

Ingredients

  • 1 kg of pork shoulder, cut into bite size pieces
  • 1 red and green pepper each, cut into bite size pieces
  • 1 bunch of green onions, sliced
  • 3 carrots, cut into bite size pieces
  • 1 onion, sliced
  • 2 – 3 tablespoons Korean Soy Sauce
  • 4 tablespoons Korean Pepper Paste
  • 1 teaspoon Korean Pepper powder
  • 3 tablespoons Korean Corn Syrup, you may substitute with brown sugar

Ignore the chives as there is a mix up during the photography of the ingredients for the dish. It should be carrots instead.

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Korean Tofu Pancake

Lan is a young Korean lady who is relatively new to our Richmond Cooking Club. She made two Korean dishes in the recent cooking club meeting. She made a Korean Tofu Pancake and a Korean Spicy Pork. It is great to learn from other cultures. We had a marvelous time.

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The Korean Tofu Pancake is a vegetarian dish. It is loaded with oyster mushrooms, chives and green onions.

Ingredients

  • a package of firm tofu, mashed and drain
  • a package of fresh oyster mushroom, cut into small pieces.
  • a bunch of chives, finely chopped
  • half of a sweet red pepper, finely diced
  • 1 egg, beaten
  • flour for coating

Just ignore the carrots as there is a mix up while I photographed the ingredients for the dish.

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Vegetable Pancake

Minoo made a Vegetable Pancake in her cooking class at the Caring Place. If you have problems getting your kids to eat vegetables, like mine, the Vegetable Pancake is a good way to get them to eat it. This pancake is crispy which somehow camouflages the vegetables in it.

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The tuna topping gives the Vegetable Pancake an extra edge. I think it’s a brilliant idea Minoo had of the tuna topping. I can imagine how rather ho-hum this would be without this extra topping.

Ingredients

  • 2 potatoes peeled
  • 1 onion peeled
  • 2 carrots peeled
  • 1 cup Biscuit or pancake flour
  • 2 eggs
  • 1/3 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dry or fresh herbs like rosemary, thymes, sage (optional)
  • oil for frying

Toppings

  • Mix a can of fish (salmon/tuna/sardines) with some mayonnaise and green onions (optional)
  • Crush a can of beans (chickpea/navy beans/kidney beans) and add 1 tablespoon of oil and 1-2 teaspoons of chopped garlic

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Banana Shrimp Cake

Banana and shrimp does not normally mix, does it? However, these Banana Shrimp Cakes are great finger food. They are crunchy on the outside and soft, sweet and savory on inside.

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The Banana Shrimp Cake will go great with almost any type of sauce dip.

Ingredients

  • 2 bananas
  • 150g shrimp meat
  • 2 tablespoons lemon juice
  • 2 tablespoons corn starch
  • 2 tablespoons egg white
  • 1/4 cup bread crumbs

Seasonings

  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons cornstarch

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Click on the link below for the instructions.

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Fry Fish Fillet with Guava and Fermented Soy Beans

This is a very Chinese homey dish. My kids will certainly love the fish fillet with the fermented soy bean. The guava gives this dish a unique flavour. You may substitute the guava with other vegetables like zucchini, cucumber, etc.

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Ingredients

  • 1 teaspoon chopped ginger
  • 1 teaspoon chopped garlic
  • 1 tablespoon fermented soy beans
  • 1 medium sized guava, thinly sliced
  • 1 lb Basa fillet
  • salt and pepper to taste
  • corn flour to coat the fish fillet
  • 1/4 cup water

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Click on the link below for the instructions.

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Arctic Surf Clams

The Arctic Surf Clams is great as an appetizer. It is best served cold. You can buy frozen, ready cooked Arctic Surf Clams from Asian Supermarket like T&T in Vancouver.

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Ingredients

  • 1 package of Frozen Arctic Surf Clams
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped coriander leaves
  • 1 to 2 tablespoons sesame oil
  • 2 teaspoons chopped garlic
  • 1 teaspoon sugar
  • 1 teaspoon vinegar
  • juice from 1/2 lemon

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