Garlic Chives Jiaozi

At the South Arm Community Kitchen, Vanessa brought along a new friend, Ming. Ming is from Beijing and she was a chef back there. We are fortunate to learn from Ming how to make jiaozi from scratch. Yes, even the dough is made from scratch.

The timing is just right as Chinese New Year is just around the corner. Jiaozi is a traditional food during Chinese New Year. Ming enlightened us on why jiaozi is eaten during Chinese New Year. For one, the shape of jiaozi resembles the gold ingots which is a form of money used during the past. Therefore, jiaozi is believed to bring wealth in the new year. Also, the Cantonese believes that the way the filings is wrapped in a wrapper keeps the wealth within the family.


Jiaozi is also believed to get its name from the shape which resembled horn shape.


There are various filings for jiaozi. Garlic chives or also known as Chinese chives is the most common one. The mild garlicky flavour of the chives complements the flavour of the pork very well. I had blogged about other types of jiaozi here and here.


  • ground pork (can also use ground beef or lamb), about 2 lbs
  • garlic chives, 1 bundle, finely chopped
  • minced ginger
  • salt
  • sesame oil
  • cooking oil
  • chicken bouillon powder (optional)
  • flour
  • water


The garlic chives has flat leaves unlike the regular chives which has hollow rounded leaves.


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Hawaiian Meatball

The second dish which Minoo made was Hawaiian Meatball. The sweet and sour meatballs are very appetizing and kids will love this dish. Try and make it for your family.


Minoo served the Hawaiian Meatballs with steamed rice. A little more sauce will be perfect to go with the rice.


The Hawaiian Meatball is good for potluck too.


  • 1 1/2 lbs ground beef
  • 2/3 cup chopped onion, divided
  • 1/4 teaspoon grated ginger
  • 1 1/2 teaspoons salt
  • 1/4 cup milk
  • 1 egg
  • 2/3 cup cracker/bread crumbs
  • 1/2 cup brown sugar
  • 1/2 cup vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon corn starch
  • 12oz can pineapple, reserve the juice
  • 1 cup chopped red or green pepper
  • 1 teaspoon orange zest
  • mushroom, optional



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Roast Pork Rice Paper Roll

Vanessa also made some Roast Pork Rice Paper Rolls to serve with the Pineapple Fried Rice. The roast pork is bought from the best roast pork stall at Parker Place in Richmond.


The Roast Pork Rice Paper Roll is best served warm, unlike the Vietnamese Shrimp Rice Roll which is served cold.


  • 1 lb roast pork, cubed
  • 1 package of rice paper
  • 3 carrots, peel and cut into match sticks
  • 1 large red onion, thinly sliced
  • 1 bag of bean sprouts
  • Hoisin Sauce to taste


Click on the link below for the instructions.


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Roasted Turkey with Stuffing

Jean made a 24 lbs turkey for the Gilmore Community Kitchen Potluck Party. She told us that she woke up at 4.30 am to roast the turkey as it takes 4 1/2 hours to roast such a big turkey. Jean, you are the best.

I know what you all must be thinking. It looked like the Roasted Turkey

IMG_2531 is all burnt right. But let me tell you, that is the best part. It is not the skin that is burnt but it’s the garlic. Oh yummy!

The turkey is flavourful and moist. Jean demonstrated how to roast the turkey in the kitchen but scale down to chicken for the time constraint.


  • a whole chicken
  • celery, diced
  • onion, diced
  • chopped garlic
  • poultry blend herbs which consist of sage, rosemary and thyme or poultry seasonings
  • lemon
  • butter
  • salt and black pepper to taste
  • bread


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Chestnut Braised Chicken

Julie’s second dish is Chestnut Braised Chicken. Late fall and winter is the season for chestnut. I love the roasted chestnut sold at the sidewalk during the cold winter. The piping hot, soft, crumbly and sweet chestnut is so heart warming in a cold day.


The Chestnut Braised Chicken is great to be served with rice. I’m sure my family will love this. We normally just enjoy the chestnuts on its own by boiling them. Now, I learn to use it in a dish.


  • chicken, cut to pieces
  • chestnuts
  • broccoli, for plating
  • carrot, for plating
  • green onion, chopped for plating
  • ginger, minced
  • garlic, minced
  • dark soy sauce
  • salt to taste
  • rock sugar, few pieces
  • white pepper
  • cooking wine
  • sesame oil


Click on the link below for the instructions.


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Shallot Pork Sauce

On the last cooking meet at South Arm Community Kitchen in 2007, Julie demonstrated two Chinese dishes. The first one is a very traditional Taiwanese dish called Shallot Pork Sauce.


The Shallot Pork Sauce is very fragrant as it has lots of shallots in it. The shallots are first fried to crisp and braised with the ground pork.


This Shallot Pork Sauce is great with noodles or rice. Kids will love this.


  • lean ground pork
  • shallot (use about 10 to 12 shallots for each pound of ground meat)
  • dark soy sauce
  • salt to taste
  • sugar to taste
  • ground black pepper to taste
  • water


Click on the link below for the instructions.


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Szechuan Pepper Chicken Cold Dish

We had Julie demonstrating in the South Arm Community Kitchen again. Julie, who works as a Chinese Language teacher, told us that her students always ask her when her dish will appear in chowtimes again. For us, we still have not quite gotten over it that there are people actually looking forward to our postings.


At this time, Julie showed us a Cold Chicken Dish. This Szechuan pepper Chicken Cold Dish is good especially as snacks with beer. This is also great for potluck. One thing for sure, the colors are just perfect for the coming Christmas season.

  • Chicken drumsticks, deboned keeping the skin intact
  • Szechuan Pepper Corn powder
  • Salt to taste
  • Chinese cooking wine
  • Japanese cucumber, slice in coin shape
  • Strawberry or Cherry tomatoes, cut into halves
  • Kitchen string
  • Toothpicks


Click on the link below for the instructions.


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Roast Leg of Lamb

This recipe is taken from the recipe posted on Simply Recipes.

Here is the Roast Leg of Lamb recipe which we bought a couple of weeks prior in Washington. The Leg of Lamb was huge, was about 5 lbs and it took me and my boys almost 5 days to finish it, that was when Ben was away on vacation. He only had two servings of it.


We had three meals with just the plain Roast Leg of Lamb with gravy and some steamed vegetable and rice and the last two meals with noodles and soup. The boys preferred to have the roast lamb in noodles and soup as I sliced the lamb very thin for them. They had hard times eating them in a steak form as they had trouble cutting them.



  • 1 5 to 6 lbs leg of lamb, bone-in or boneless (I had boneless).
  • Salt and pepper to taste


  • 1/2 cup freshly squeezed orange juice
  • 1 cup white wine
  • 3 cloves garlic, minced
  • 2 teaspoons of fresh thyme or 1 teaspoon of dried thymes
  • 2 tablespoons of fresh chopped rosemary or 1 tablespoon of dried rosemary
  • 1/4 teaspoon of fresh ground pepper
  • 2 tablespoons olive oil



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Baked Spaghetti Squash

Ben was away on his vacation at New York City and of course he had his precious camera with him. I had to borrow a point and shoot digital camera from Polly for the community kitchen photo shoot. Every time I use a new camera, I have trouble adjusting with the focusing and maneuver with the settings. So, the photos might not be as nice as those taken with the Rebel XT. Please bear with me.

Minoo demonstrated this Baked Spaghetti Squash in the South Arm Kitchen and also the Caring Place. Since this is the season for squash, it is a great way to introduce the Spaghetti Squash to the community kitchen.

The spaghetti squash (known as Sharkfin Melon to Chinese) is an oblong seed-bearing variety of winter squash. When cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark’s fin and is slightly sweet, crunchy and watery.


The Baked Spaghetti Squash is a complete meal with protein, fiber and dairy. It is an excellent healthy meal.



  • 1 spaghetti squash
  • 1 lb hamburger, extra lean
  • 1 small onion, grated or diced
  • 2 cloves of garlic, finely chopped
  • salt and pepper to taste
  • 1 cup grated cheddar cheese
  • 1 cup canned tomato sauce
  • 1/2 teaspoon basil leaves, crumbled and finely chopped


If you love spaghetti squash, here is a link to a Ultimate Guide on Cooking Spaghetti Squash.


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