Twice Cooked Pork Belly

Twice Cooked Pork Belly is one of my favourite dish. I like to order this whenever I visit a Shanghai restaurant. I’m glad that Julie demonstrated how to make it in the South Arm Community Kitchen.

Twice Cooked Pork Belly is a spicy dish and quite heavy in seasonings. So, it goes best with steam rice.


Julie served the Twice Cooked Pork Belly with Hong-Zao Fried Rice along with another dish; Hong-Zao Stir-Fried Pork. The meal ended with Sweet Potato Soup with lots of ginger to enhance the flavour.


Here is the recipe for the Twice Cooked Pork Belly.


  • 1 slab of pork belly, about 1 lb
  • 1 medium cabbage
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 1 tablespoon spicy broad bean paste (“lark tou pan jiang”) or chilli sauce
  • 1 tablespoon sweet fermented bean paste (“tien mien jiang”)
  • dark soy sauce for colour
  • sugar to taste



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Baked Chicken with Pineapple

Jean’s second dish is Baked Chicken with Pineapple. Chicken goes well with pineapple. The pineapple juice helps to tenderize the chicken.


The chicken turned out to be slightly on the sweet side as Jean added a lot more candied ginger than stated in the recipe to the dish. Jean loves candied ginger, so do I. Check out the goodness of candied ginger here.


  • 1 teaspoon dried rosemary
  • salt and pepper to taste
  • 3 to 4 lbs chicken parts or split breast, boneless and skinless
  • 10 to 12 green onions, chopped
  • 1 cup pineapple juice
  • 2 teaspoons finely chopped candied ginger
  • 1 small can of sliced pineapples, halved



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Baked French Potato Wedges

Jean made two dishes in the Gilmore Park Church community kitchen. Jean told us that we will be the guinea pigs to test the recipes as this is the first time she’s making them.

The first dish is the Baked French Potato Wedges. These potato wedges are crispy, flavourful and cheesy. I’m sure kids will love this, especially mine.



  • 4 medium russet potatoes, scrubbed and cut into 8 wedges each
  • 2 tablespoons margarine or butter, melted
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried basil
  • 1 teaspoon chopped garlic
  • 1 1/2 teaspoons chopped fresh parsley
  • 1 tablespoon grated Parmesan cheese
  • 1/2 cup shredded Parmesan cheese



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Spicy Chicken Salad

Zoe is a new member of the Caring Place Community Kitchen. This is her second time attending this kitchen and she is so courages to share with us two recipes. We certainly need more of such members. Many times, new members are too shy to show off their cooking skills and they always say they come to learn. The recipes she shared with us are Spicy Chicken Salad and Chicken Rice.

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The first recipe, Spicy Chicken Salad is very simple to make and a healthy one too. You can adjust the spiciness according to your preference by using a milder hot pepper paste.



  • boneless, skinless chicken breast
  • cucumber (Zoe used Japanese cucumber which is seedless)
  • hot pepper paste
  • garlic, minced
  • ginger (divided, sliced and minced)
  • corn syrup
  • sesame seeds



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Yvonne shared with us a simplified version of Baklava in the Caring Place Community Kitchen. This version is less sinful than the original version which is drenched with syrup.

Baklava is a rich, sweet pastry found in many cuisines of the Middle East, the Balkans and South Asia. It is made of chopped nuts, usually walnuts or pistachios, layered with phyllo pastry and sweetened with sugar or honey syrup.



  • any nuts of your preference, Yvonne used a mixture of almond, walnut and pecan.
  • granulated sugar
  • a packet of phyllo dough
  • melted butter or margarine
  • honey or maple syrup
  • a long bamboo skewer



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Mango Pudding

Grace Lee made this delicious Mango Pudding with the guidance from Tanni and Heidy. Heidy brought a Mango Pudding during a Gilmore Community Kitchen potluck and the recipe was shared with other members of the Gilmore community kitchen.

This Mango Pudding is very rich in mango flavour and the addition of whipping cream made it extra rich. If you are watching your diet, you may just substitute the whipping cream with milk or cold water to make it less sinful.



  • 500ml whipping cream or water
  • 1 can (750ml) mango pulp
  • 3 packages (15ml) unflavoured gelatine
  • 1 cup hot water
  • 3/4 cup sugar
  • 1 ripe mango, optional



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Curry Seafood Pumpkin Pot

Tanni and Grace paired up to present two dishes in the Gilmore Park Church Community Kitchen. The first dish is made by Tanni which is Curry Seafood Pumpkin Pot. This is an innovative dish where the seafood curry is stored in a cooked pumpkin where you can also eat the pulp of the pumpkin as well.


Tanni served the Curry Seafood with some spaghetti flavoured with pesto. I’m sure this curry dish is good with steamed rice too.



  • 1 small pumpkin
  • Seafood medley eg. salmon, scallop, prawn, etc
  • 1 onion, chopped to bite-size
  • 3 cloves shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 1/4 cup flour
  • 1/2 teaspoon curry powder (more if you preferred)
  • 1/2 teaspoon tumeric powder
  • 1 cup coconut milk
  • 3/4 cup evaporated milk
  • 1 cup water
  • 1 to 2 teaspoons chicken powder
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Click on the link below for the instructions.


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Pork Bulgogi

Bulgogi is a popular dish in Korea. Bulgogi literally means “fire meat” in Korean, therefore it is usually grilled, barbecued, broiled or pan fried. Generally bulgogi is referred to a beef dish but you can also make it with pork or chicken.

Minnie made a Pork Bulgogi in the community kitchen. This dish is very flavourful and goes well with steamed rice. Traditionally, Korean served Bulgogi on a piece of lettuce and seasoned with a dab of gochujang (red chili paste) and garnished with a piece of kimchi and garlic and eaten whole as a wrap.



  1. Pork, thinly sliced (Minnie used a combination of pork belly and pork butt)
  2. Juice from 1/2 apple, 1/2 kiwi and 1 pear (or used can juice instead)
  3. Soy sauce, red pepper paste, corn syrup (or sugar), sliced onions (or green onions), sesame oil, minced garlic, dried rosemary, ground peppers
  4. vegetables of your preference like carrot, yam, sweet peppers

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