Crustless Swiss Chard Quiche

The second fall recipe which Minoo shared in the South Arm Community Kitchen is a cheesy quiche which kids will enjoy.

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This Crustless Swiss Chard Quiche is great for the lunch box. It can be eaten warm or cold.

This recipe is good to use up leftover food. You can use leftover ham, chicken, broccoli or any greens.

Ingredients

  • Olive oil for sauteing
  • 1/2 bunch Swiss chard
  • 2 1/2 cups shredded cheese (we used cheddar)
  • 4 eggs
  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • salt and pepper to taste

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Source: via Minoo

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Causa (Peruvian Potato Dish)

The main dish that D’nis shared in the South Arm Multicultural Community Kitchen is a Peruvian Potato Dish called Causa.

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Here is what D’nis shared with us about her country of origin:

Peru is a country located in South America, with a population of 29 million. It has a democratic government. The area covers 1,285,216 km square. Peru borders Ecuador and Columbia to the north, Brazil to the east, Bolivia to the south-east and Chile to the south. On the west is the Pacific Ocean with 3,000 km of coast. Peru in area is about 20 percent larger than British Columbia and has about 30 million inhabitants. Peru became an independent country in 1821, many years before Canada.

The geography varies from arid plains of the Pacific coast to the peaks of the Andes Mountains and the tropical forests of the Amazon basin.

The main spoken language is Spanish, although a significant of Peruvians speak Quechua or native languages. The mixture of cultural traditions has resulted in a wide variety of expressions in fields such as art, cuisine, literature and music.

Potatoes, tomatoes and corn are originally from the Andes, a gift to the world. Peru has more than 3,000 varieties of potatoes.

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The above dish is called Causa Rellena con Atun/Palta/Huevo Duro which is Yellow Potatoes with Tuna, Avocado and Hard Boiled Eggs. The name Causa comes from the Incan Quechuan word “Kausaq”, meaning “that which gives life”. During the colonial period in Peru, the newly arrived Spaniards adapted many of the native food and combined them with the food they brought from Europe, creating the distinctive Peruvian cuisine that exists today. Causa is one of these hybrid dishes: a combination of the ancient potato, avocado and aji amarillo that are all native to Peru, and the lime and garlic  imported from Europe. Hearty yet refreshing, cool yet mildly picante, Causa is an intriguing mix of the abundant flavours found in the region.

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Ingredients

  • 8 Yukon Gold potatoes (about 2 to 3 pounds)
  • 4 eggs
  • 3 limes, juiced
  • 2 tablespoons vegetable oil or butter
  • 2 can tuna, drained
  • 1/2 cup mayonnaise
  • 1 ripe avocado
  • salt and pepper to taste
  • chili paste to taste
  • parsley for garnishing

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Peru is famous throughout South America for its food. As a major fishing nation, fish is abundant. The primary ingredients found in nearly every Peruvian dish are rice, potatoes, pork, lamb, and fish. Most of these meals include one of the different kinds of aji, or Peruvian hot pepper. The main variety are yellow aji pepper, red aji pepper and red rocoto pepper.

Chicken, pork and lamb were introduced to Peru 500 years ago, when Spaniards came to America. Other ingredients, like potatoes, were already being grow in the Peruvian Andes and were taken by the Spaniards back to Europe.

Today, more than 200 varieties of potatoes can be found in the Lake Titicaca area. They range in color from purple to blue, from yellow to brown. Sizes and textures vary as well. Some are smalls as nuts, others can be as large as oranges.

Source: D’nis

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Soft Tofu with Century Egg

For the last dish, Emily made another side dish at the South Arm Community Kitchen.

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The side dish is Soft Tofu with Century Egg. This is another dish which can be made in less 10 minutes.

Ingredients

  • Soft tofu
  • Century eggs, peel and chop (handle the egg gently as the egg is very tender)
  • salt to taste
  • sesame oil
  • cilantro

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This dish does not need cooking except to warm up the soft tofu. You can steam the tofu or microwave it.

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Century egg is also known as preserved egg, thousand-year old egg or Pidan in Mandarin. Century egg is made by preserving eggs in a mixture of clay, ash, salt, lime and rice hulls for several weeks to several months, depending on the method of processing. Through the preservation process, the yolk becomes a dark green or gray creamy yolk while the egg white becomes a translucent dark brown jelly like. Century egg is an acquired taste because it has an odor of sulphur and ammonia.

You may substitute the century eggs with meat floss.

Source: Emily

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Hong Kong Style Egg Tart

Vanea demonstrated a popular dim sum dessert at the Caring Place Community Kitchen.

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These Hong Kong Style Egg Tarts are best warm from the oven. They are silky and smooth.

Ingredients

  • 30 frozen tart shells
  • 2/3 cup granulated sugar
  • 1 1/2 cups water
  • 9 eggs
  • 1 dash vanilla extract
  • 1 cup evaporated milk

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Source: this recipe is adapted from Vanea’s friend family recipe

Prep time: 30 minutes;  Bake time: 20 minutes;  Yield 30 tarts

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Claypot Rice with Minced Pork and Salted Egg Yolk

My family likes claypot rice.  We always order claypot rice when we are in a Chinese restaurant or dim sum place like the following:

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This is my take of Claypot Rice with Minced Pork and Salted Egg Yolk.  We had this in Hot Pot One and we found that the salted egg yolk’s taste and texture complements the minced pork very well.  It’s something different from the regular combination of minced pork with salted fish.

Ingredients

  • 2 – 2 1/2 cups long grain rice (I meant measuring cup for rice)
  • 3/4 to 1 lb minced pork
  • 2 salted egg yolk, cut into half
  • bak choy

Marinate for pork:

  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • drizzle of sesame oil

Sauce for rice:

  • 2 tablespoons of hot water
  • 2 teaspoons sugar
  • 2 tablespoons light soy sauce
  • 2 drops of sesame oil

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Chicken Fried Rice

Sydney is new to the South Arm Cooking Club for seniors, at least to me. He volunteered to cook fried rice for the group. He did a pretty neat job and did some wok tossing which amazed us.

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The Chicken Fried Rice looks and tastes pretty good. I’m sure Arkensen and Nanzaro will love this. The chicken can be substituted with other meat like BBQ pork or shrimp.

Ingredients

  • 4 to 5 cups cooked rice, preferably overnight
  • 1 carrot, diced
  • 1 large onion, diced
  • 2 cups frozen peas
  • 1 cup chopped green onions
  • 3 cloves garlic, minced
  • 4 eggs
  • 1/2 lb to 1 lb chicken breast, diced
  • 2 teaspoons light soy sauce
  • 2 teaspoons dark soy sauce
  • 3/4 teaspoons sesame oil
  • dash of cornstarch
  • salt and pepper to taste

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