Steamed Hairy Gourd Stuffed with Minced Pork

While the Pork Neck Bone and Pumpkin Soup is simmering away, Julie prepares her second dish which is Steamed Hairy Gourd Stuffed with Minced Pork. Hairy Gourd is another winter squash which is in season too.

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Meanwhile, Vanessa prepared a simple fried rice with egg and green bean to accompany the Steamed Hairy Gourd.

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Ingredients

  • 4 hairy gourds, peel and cut into 1 inch round
  • 2″ knob of ginger, minced
  • 1.5 lbs lean ground pork
  • 3 green onions, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 2 teaspoons sesame oil
  • 2 tablespoons light soy sauce
  • 1 egg, optional
  • corn starch

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Click on the link below for the instructions.

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Pork Neck Bone and Japanese Pumpkin Soup

Julie is back from Taiwan and Vanessa immediately catch hold of her to demonstrate in the South Arm Community Kitchen. Julie demonstrated two Chinese dishes. The first one is Pork Neck Bone and Japanese Pumpkin Soup. In this time of the year, pumpkin and winter squashes are abundant in the farmer’s market.

Pumpkins are orange because they contain massive amounts of beta-carotene which turns into vitamin A in our body. Vitamin A is essential for good eye sight.

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Ingredients

  • 3 lbs pork neck bone
  • 10 cups of water
  • 1 small Japanese pumpkin (Kabocha), cut into chunk
  • 1 inch knob of ginger, slice
  • salt and white pepper to taste

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Click on the link below for the instructions.

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Roasted Chicken with Apple Stuffing

Karen demonstrated to the Gilmore Park Church community kitchen a Roasted Chicken with Apple Stuffing which she will be preparing for the community meal the next day. The original recipe has bacon in it but Karen tries not to include pork in the meal as to respect the dietary restriction of some of the people who come for the community meal.

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The stuffing is cooked separately and used as the base for holding the chicken instead of stuff inside the bird. This way of cooking the stuffing is more safe as we do not have to worry about the stuffing not cook through.

What I like about this recipe is that it uses chicken pieces instead of the whole bird.

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Ingredients

  • 4 pieces of chicken legs or thighs
  • 6 cups cubed French bread
  • 2 tablespoons of olive oil
  • 1 red apple, diced
  • 1 medium onion, diced
  • 1 large celery stalk, diced
  • 2 tablespoons, chopped fresh sage or a sprig of fresh sage
  • 1 cup unsweetened apple juice
  • salt and freshly ground black pepper to taste

A few tips on preventing the apple from browning after cutting.

  • Use Honey Crisp apple.
  • Sprinkle the cut apple with canned pineapple juice.
  • Soak in lightly salted water.

Click on the link below for the instructions.

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Orange Marmalade Chicken

Minoo kicked of the Caring Place Community Kitchen with two dishes. The first dish is Orange Marmalade Chicken. This chicken dish is very easy to make and you can substitute the orange marmalade with apricot or peach jam.

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The sauce from this dish is just great to go along with steamed rice. I’m sure kids will love this dish.

Ingredients

  • 1 whole chicken, cut up or 10 pieces of skinless thigh
  • juice of 1 lemon
  • 1 cup orange marmalade
  • 1/2 cup light soy sauce or tamari

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Click on the link below for the instructions.

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Chinese Style Baked Chicken with Noodle Soup

The South Arm Community Kitchen started off with Mr. Chung making a Chinese Style Baked Chicken. Mr. Chung is the room mate of Julie who had demonstrated many times in this kitchen. Julie had went back to Taiwan for the summer.

Mr. Chung told us that he learn his cooking from his mother and Julie. Julie, you are very lucky to have a husband who enjoys cooking.

Vanessa, the group leader of the South Arm Community Kitchen made a simple noodle soup to complement Mr. Chung’s chicken dish.

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The chicken is moist and taste great. This is a very homey recipe and it uses the most common ingredients one can in a Chinese home.

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Ingredients

  • 2 chicken legs cut into smaller pieces
  • 2 green onions, cut into one inch length
  • 1/2 bulb of garlic, peeled and rough chopped
  • 2 inch piece of ginger, peeled and rough chopped
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 2 teaspoons dark soy sauce
  • 1 teaspoon white pepper

Mr. Chung emphasized that the most important ingredients in this recipe is the garlic.

Click on the link below for the instructions.

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Sticky Rice Roll

Arkensen and Nanzaro love the Sticky Rice Roll from the Shanghai Restaurant. For those of you who lives in around the Vancouver area, you might know that T&T also has a station in their food section which sells Sticky Rice Rolls. We love those from the T&T as you get the choice of fillings to choose from.

With the Pork Floss I made earlier, I made this simple Sticky Rice Rolls for my kids for their lunch box for school. This is so simple to make. Of course you may use other ingredients as you like.

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Ingredients

  • sticky rice
  • pork floss
  • toasted sesame seeds

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Pork Floss Sub

I made this Pork Floss Sub for picnic during one of the hot summer day. Polly, Chin-Chin and I brought our kids to the water park at No. 5 Rd and Cambie. The water park was very busy as a lot of families were out there to enjoy the sun.

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Ingredients

  • Sub
  • Pork Floss
  • Eggs
  • Butter

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Pork Floss Recipe

I sure had a nice looooong break during this summer. Ben had been eager to blog because I think he wants to show off his pictures! He is bored now and is soooo eager to pass back the baton to me.

I did not cook much during the summer due to the hot weather. We had simple Chinese meal with stir fries at home and eat out on weekends. However, this is something I made during the summer, home-made pork floss. I’m sure some of you would say why go to all the trouble making it when it’s easily available in Chinese groceries which are abundant in Richmond. Well, for one, I just want to try to make it once and at least I know that its fresh.

We had blogged about the store bought version before here. Back then we remember that blog entry did generate a lot of comments about the name “floss”.

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Ingredients

  • 3 lbs pork shoulder
  • 1.5 cups water
  • 1.5 tablespoons dark soy sauce
  • 6 tablespoons light soy sauce
  • 2 teaspoons white pepper powder
  • 1.5 teaspoons salt
  • 250g sugar

Please click on the link below for the instructions.

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Chives Pocket

Once again, Julie shared in the South Arm Community Kitchen. Julie made two types of dumplings with chives. The first dumpling is called Chives Pocket, a giant dumpling which is pan fried. I’m not sure if I translated it correctly as it is called ‘Jiu Chai Hert Zi’ in Mandarin which literally means chives in a container.

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Chives have a beneficial effect on the circulatory system, in lowering the blood pressure. Chives are also rich in vitamins A, C, and contain trace of sulfur and iron. Chives are also rich in fiber.

Chives are grown for their leaves, which are used for culinary purposes as condiment.

Ingredients

  • 1 lb ground pork
  • 1 bunch of chives, finely chopped
  • 1 bunch of vermicelli
  • 2 squares of dried spiced bean curd
  • 1 piece of ginger about 1 inch, minced
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon chicken seasoning
  • 2 green onions, finely chopped (optional)
  • 3 eggs

Ingredients for the dough

  • 4 cups all-purpose flour (or mixture of 3 cups of all-purpose flour with 1 cup whole wheat flour)
  • 1 1/2 cups water
  • 1 teaspoon salt

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Click on the link below for the instructions.

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