Stir Fry Cabbage with Pork

Nanzaro is very fussy over vegetables. He only likes to eat tender leafy vegetables like spinach, baby bak choy and water spinach. When I serve bak choy or Shanghai Bak Choy, he will only eat the leaf part and leave the stems behind. When it comes to cabbage, there is no stem for him to fish out although some part is more hardy like stem.

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This is another versatile dish where you can substitute the cabbage with any leafy greens. I like to have a cabbage handy in my fridge because it lasts quite a long time unlike some Chinese greens that wilt very quickly.

Ingredients

  • 1/3 of a cabbage (depend on the size of the cabbage)
  • 4 oz of lean pork, sliced
  • 1 Thai chili, chopped
  • 2 cloves of garlic, minced
  • seasonings like soy sauce, oyster sauce, sugar, white pepper, corn starch

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Meatballs

In the Gilmore Park Church Community Kitchen, we helped Karen to make meatballs for the community meal. We made about 800 meatballs.

Karen made us a Wedge Salad for lunch. It is a classic 60’s steak house lunch. It has a wedge of iceberg lettuce served with a creamy dressing and served with a form of beef, in our case beef meatballs. Karen made Thousand Island dressing for the salad.

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Here is the recipe for meatball. I’m posting only the ingredients for a smaller portion which serves about 6 people. For those who are interested for a recipe which serves 100 people, you can email me for the recipe.

Ingredients

  • 1 lb ground beef, lean
  • 1 medium or large egg
  • 1 to 2 tablespoons flax seed, ground
  • 1/2 cup buckwheat or brown rice flakes or rolled oats
  • 1/2 medium onion, chopped
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon thyme, dried leaves or ground
  • 1/2 cup milk or soy beverage

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Vietnamese Chicken Chop

Jean would like to learn how to use lemon grass. Being a Canadian, Jean is fascinated with the stuff she finds in Asian groceries stores. The only problem is she does not how to use them. So, Tanni demonstrated a Vietnamese Chicken Chop recipe in the Gilmore Park Church Community Kitchen which uses lemon grass. Tanni got the recipe from a friend who married a Vietnamese. The marinates in this recipe can be used on chicken or pork chop.

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Ingredients

  • 4 pieces of chicken thighs

Marinate:

  • 1 tablespoon chopped shallot
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped lemon grass
  • 1/2 teaspoon five spice powder
  • 3/4 teaspoon sugar
  • 1 teaspoon rice vinegar
  • 1 1/2 tablespoons fish sauce

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Pork Floss Pancake

Julie second’s pancake recipe is Pork Floss Pancake which is a savory pancake. I think my boys would love this. Check out my other pork floss recipe here. Pork floss is great with porridge and for making sandwiches. My good friend, Polly makes nutella and pork floss sandwiches for her kids’ breakfast or even pack them for school lunches.

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The Pork Floss Pancake is more fragrant as it uses more eggs and has chopped green onions in it.

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The crispy pork floss complemented the soft pancake well.

Ingredients

  • 1/2 cup all-purpose flour
  • 2 eggs
  • finely chopped green onions
  • salt and pepper to taste

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Turkey Chili

The second dish which Minoo demonstrated from the book Deceptively Delicious was called Turkey Chili with red pepper and carrot. Minoo substituted the lean ground turkey with lean ground beef as she was not able to find ground turkey when she did the groceries shopping for the ingredients. Minoo also used the real pepper and carrot instead of puree as in the original recipe as there is no children in the community kitchen.

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Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped red onion
  • 1 lb ground lean turkey or beef
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder, or to taste
  • 1 teaspoon salt
  • 1/4 teaspoon sweet paprika
  • 1/8 teaspoon ground black pepper
  • 1 (15 oz) can chopped tomatoes
  • 1 (26 oz) carton reduced fat low-sodium chicken broth
  • 1/2 cup red pepper puree (we used 1 cup chopped red pepper)
  • 1/2 cup carrot puree (we used 1 cup chopped carrot)
  • 1/4 cup cornmeal
  • 2 tablespoons flaxseed
  • 1 (15 oz) can kidney beans, drained and rinsed

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Taco Pie

Karen made us this Taco Pie for lunch. She will make this for the community meal too. The Taco Pie is a very affordable dish. The most expensive ingredient in this recipe is the cheese.

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The Taco Pie is a fusion of Mexican and American dish.

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This one pot dish is good for potluck too. It’s a filing dish complete with beans, vegetables, chips and cheese.

Ingredients

  • 1 medium onion, chopped
  • 2 bell peppers (red & yellow), chopped
  • 1 lb lean ground beef
  • 1/2 bag of corn chips
  • 1 can mix beans (540ml)
  • 1 bottle mild or medium salsa (250-350ml)
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • 1 tablespoon cooking oil, olive, canola or corn
  • a few sprigs of cilantro and parsley
  • 200g grated cheese for topping

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Oyster Jade Boat

Selena partnered with Betty to demonstrate in the Caring Place Community Kitchen. In this way, the participants will not feel too pressured to come out with two dishes at a meeting.

Selena made a finger food called the Oyster Jade Boat. This is a great finger food which can be served on Japanese cucumber, celery or iceberg lettuce or any kind of vegetable which can be eaten raw and has the shape which can hold some filings.

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The Japanese cucumber which was used here gives this finger food a very nice crunch. This dish is perfectly name as the green in the cucumber is as green as a piece of jade and its shape is like a boat.

Ingredients

  • 8 Japanese cucumbers
  • 3 dried shiitake mushroom, reconstituted
  • 3 button mushrooms
  • 1/2 carrot
  • 2 pieces of savoury pressed tofu
  • 3 cloves of garlic, minced
  • 1/3 lb ground pork
  • 2 tablespoons rice wine
  • 1 teaspoon sesame oil
  • 3 tablespoons oyster sauce
  • white pepper
  • tomato and cilantro for garnishing

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If you would like to serve this as a vegetarian dish, omit the pork and use vegetarian oyster sauce instead.

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Mah Poh Tofu

Vanessa and Ming, once again, demonstrated in the South Arm Community Kitchen. Vanessa made Mah Poh Tofu while Ming made some hand made noodle from scratch to be eaten with the Mah Poh Tofu.

For dessert, Vanessa made some Hong Kong style Tang Yuan, something sweet for the coming Valentine’s day which is way past by now due to our posting delays.

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Mah Poh Tofu or Mapo Toufu is a szechuan cuisine which is famous for spiciness. It’s main ingredients are pork and tofu which are cooked in a spicy sauce made from szechuan pepper corns. The szechuan pepper corn is a so spicy that it will numb your mouth, hence the word “ma” in Mah Poh is taken from. There is also a legend that the name came from the lady who made famous this dish. She is an old woman with pock-marked face. You can read more about the legend from wikipedia.

Ingredients

  • 1 package traditional tofu (or any soft or medium tofu), drained and cut into cubes
  • 1/2 lb ground pork
  • 2 shallots, sliced
  • 2 green onions, chopped
  • Oyster sauce
  • Soy sauce
  • Salt
  • Pepper
  • Sugar
  • Corn starch
  • Chili Bean Sauce

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Chicken Wonton

In the Gilmore Park Church Community Kitchen, we helped Karen to make few hundreds of wonton for the community meal. Karen decided to serve Chinese dish during the Chinese New Year event. We were told that the community meal crowd applauded when it was announced during the previous meal.

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Karen made the wonton using chicken as some of the people at the community meal do not take pork. Karen used organic chicken broth to make the soup and added bak choy and mushroom to complete the soup.

Ingredients

This is the ingredients for 6 servings.

Ingredients for the wonton:

  • 1/2 lb ground chicken (you may substitute with pork or turkey)
  • 2 green onions, minced
  • 1 egg white
  • 1/2 cup water chestnuts (canned or fresh), minced
  • 1 tablespoon minced/grated ginger root
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground black pepper
  • 1 1/2 tablespoons constarch
  • 1 12oz package wonton wrapper
  • egg white or water for sticking (if wrapper is too dry or has too much flour on it)

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Ingredients for the soup:

  • 1 litre chicken broth
  • 1 cup sliced mushrooms
  • 1 cup bak choy or napa cabbage, shredded
  • 1 cup snap peas or snow peas, trimmed & sliced (optional)

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