Pork with Curry Sauce

Winnie is another talented cook in the South Arm Community Kitchen. Her dishes are usually very elaborate and involve lots of chopping, dicing and slicing.

Winne made three dishes in South Arm’s cooking club meeting. She intended to make four dishes but we do not have enough time for the fourth dish. The three dishes are:

  • Pork with Curry Sauce
  • Vegetarian Tempura
  • Whole Wheat Pancake

_MG_9175_edited-1

The main dish is Pork with Curry Sauce. Winnie made a huge pot and everyone got some to bring home for the family to try. If you like spicy food, you should try this out. Instead of just cooking the pork, she takes the trouble to deep fry the pork. This gives the meat that extra crunch.

Ingredients

  • 1 lb pork, cubed
  • 2 cups diced onions
  • 2 lbs potatoes, cut into chunks
  • 1/2 cup sliced carrot
  • 1/2 cup yellow pepper
  • 1/2 cup red pepper
  • 1 cup bean curd stick, soak in water to soften
  • 3 tablespoons curry powder
  • 1 teaspoons salt
  • 2 teaspoons sugar
  • 5 cups cold water

Marinates

  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • a teaspoon garlic powder
  • a teaspoon Chinkiang vinegar
  • a teaspoon Salt-baked chicken seasoning (optional)
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • 4 tablespoons oil

_MG_9113_edited-1

Click on the link below for the instructions.

(more…)

Continue Reading Pork with Curry Sauce

Korean BBQ Beef Stir-fry

This is Lorna’s second dish as a supplement to her Taiwanese Sausage. Since the sausage cannot be eaten on the same day, she decided to make this simple Korean BBQ Beef Stir-fry so that the cooking club will have something to enjoy.

_MG_9098

Ingredients

  • 1 kg of marbled beef slices (those you found in the Chinese groceries stores for hot pot use)
  • 1 cup or more of Korean BBQ sauce
  • 3 sweet peppers of different colours, red, yellow and green, cut into diamond shape
  • 1 onion, sliced
  • 3 garlic cloves, minced

_MG_9051

(more…)

Continue Reading Korean BBQ Beef Stir-fry

Taiwanese Pork Sausage

Lorna did it again. She amazed the cooking club by showing us how to make Taiwanese Pork Sausage. The Taiwanese Pork Sausage was fragranted with cinnamon. It is not the regular cinnamon powder we normally used for baking. Lorna bought the cinnamon powder from Chinese herbal shop (known as ‘yoke kwai’ in Cantonese). It is quite an expensive herb as two teaspoons cost $7.

_MG_9100

The Taiwanese Pork Sausage can be baked, pan fried or grilled. The photo below is the baked version.

_MG_9093

Ingredients

  • 13 lbs port butt (ask the butcher to cut 12 lbs into small cubes and the remaining pound minced)
  • 2 1/2 cups sugar
  • 1 cup rice wine
  • 2 teaspoons cinnamon powder
  • 4 1/2 tablespoons salt
  • 1/2 cup garlic powder
  • sausage skin (enough for 60 sausages)
  • 1 to 2 tablespoons of Taiwanese Soy Sauce Paste (optional)

_MG_9043_edited-1

Lorna bought the sausage skin which is the pig small intestines from this meat shop in North Burnaby.

  • Supreme Meat Company Ltd
  • 1725 McDonald Ave
  • North Burnaby

_MG_9047

The sausage skin is preserved in salt and has to be rinsed thoroughly before use. Any remaining sausage skin can be preserved in salt and stored in the refrigerator for a few months.

Click on the link below for the instructions.

(more…)

Continue Reading Taiwanese Pork Sausage

Korean Spicy Pork

Lan’s second dish is Korean Spicy Pork or in Korean, Spicy Bulgogi. This dish is very easy to make and yet very flavourful. However, we need to shop for some specific Korean spices and sauces for this dish.

_MG_8786_edited-1

The main marinates for the dish are Korean Pepper Paste, Korean Red Pepper Powder, Korean Soy Sauce and Korean Corn Syrup. All these can be found in any Korean groceries stores.

Ingredients

  • 1 kg of pork shoulder, cut into bite size pieces
  • 1 red and green pepper each, cut into bite size pieces
  • 1 bunch of green onions, sliced
  • 3 carrots, cut into bite size pieces
  • 1 onion, sliced
  • 2 – 3 tablespoons Korean Soy Sauce
  • 4 tablespoons Korean Pepper Paste
  • 1 teaspoon Korean Pepper powder
  • 3 tablespoons Korean Corn Syrup, you may substitute with brown sugar

Ignore the chives as there is a mix up during the photography of the ingredients for the dish. It should be carrots instead.

_MG_8780_edited-1 (more…)

Continue Reading Korean Spicy Pork

Swiss Pork Chop and Pancakes

Tanni was the demonstrator in this week’s cooking club at Gilmore Park Church. She made a fabulous Swiss Pork Chop and 2 different types of pancakes.

Regretfully, I did not have my camera with me as Ben brought it to work today. I managed to borrow a point and shoot digital camera from a good friend of mine, Rachel for the cooking class. Unfortunately, being unfamiliar with the camera, most of the photos did not turn out ok. So, I’ll try my best to illustrate today’s recipes with the few photos that I had.

Swiss Pork Chop002_edited-1

Ingredients for the Swiss Pork Chop

  • Centre cut boneless pork chop, butterfly and pound thin with a tenderizer hammer
  • Ham slices
  • Cheese slices
  • Salt
  • Pepper
  • Flour
  • Eggs
  • Breadcrumbs

Tanni001_edited-1

Instructions for the Swiss Pork Chop

  • Marinate the pork chop with salt and pepper for 30 minutes
  • Place cheese and ham slice in between the pork

Tanni020_edited-1

  • Coat the pork chop with flour, dip in beaten eggs and coat with bread crumbs

Tanni018_edited-1

  • Deep fry the pork chop in shallow oil for 3 minutes on each side until cooked.

This is a great recipe that kids would love. The melted cheese oozes out from the pork chop and the pork chop tasted really good. We all love this dish. (more…)

Continue Reading Swiss Pork Chop and Pancakes

Red Cooked Lion’s Head (Braised Giant Meatball)

Julie Chung started off the South Arm Community Center fall cooking session this week. Julie showed us how to make Giant Meatballs simmered with Suey Choy (Chinese cabbage). This dish is called “Hung Siew Si Ji Tao” in cantonese which literary means red cook lion’s head. The name of this dish came from the giant meatball which can be as big as a fist.

Julie served the Red Cooked Lion’s Head with some handmade noodles. The Chinese cabbages were very soft and flavourful and the giant meatball is very filing, not to mention.

_MG_8138_edited-1

Ingredients

  • 1.5 to 2 lbs lean ground pork
  • 2 tablespoons chopped ginger
  • 2 tablespoons chopped green onion
  • 1/2 lb (about 8 pieces) water chestnuts, chopped
  • 1 head of suey choy

Marinates

  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 1 teaspoon rice wine
  • 1 egg
  • sugar and white pepper to taste

_MG_8118_edited-1

Click on the link below for the instructions.

(more…)

Continue Reading Red Cooked Lion’s Head (Braised Giant Meatball)

Jiaozi (Chinese Dumpling)

Polly also showed me how to make Jiaozi (Chinese Dumpling) when she came over to make the salted mustard with pork belly dish. Polly learned how to make Jiaozi from Xiao Qin who came from Taiwan.

Jiaozi is a Chinese dumpling which consists of minced meat and chopped vegetables wrapped into a piece of thin dough. The more popular meat filings are ground pork, ground beef, ground lamb, or shrimp. The vegetables can be Chinese cabbage, green onion, leek, chives, shiitake mushroom, water chestnut, etc.

Jiaozi can be boiled or shallow-fried and then steamed. When shallow-fried and steamed, it’s call potsticker.

On Chinese New Year’s eve, making and eating dumpling is a tradition in China. Family members would get together to make jiaozi.

IMG_7356_edited-1

Ingredients

  • 3 lbs lean ground pork
  • 1 bunch green onions
  • 8 pieces shallots
  • 2 medium onions
  • few celery sticks
  • 10 pieces of dried shiitake mushroom, soak overnight
  • 4 packages of dumpling skins, about 200 pieces

Seasoning:

  • 3 tablespoons soy sauce
  • 3 teaspoons salt
  • 1 teaspoon sugar
  • 2 teaspoons corn starch
  • 1/2 teaspoon white pepper
  • 2 eggs

IMG_7349_edited-1

All the ingredients except the dumpling skins and eggs have to be chopped finely. Mix all the ingredients except the dumpling skins together with the seasonings in a large bowl.

IMG_7351_edited-1

Click on the link below for the instructions.

(more…)

Continue Reading Jiaozi (Chinese Dumpling)

Braised Chicken Feet and Mushrooms

When we were groceries shopping last weekend, we also came across some fried chicken feet. Ben and I like braised chicken feet like those found in Dim Sum restaurant. So, I bought a pack to try to make it at home.

The pack of chicken feet (about 8 pairs) cost less than $3.00. At Dim Sum restaurant, a plate of 4 to 5 chicken feet will cost you $2.50 to $3.00.

IMG_7197_edited-1

Ingredients

  • 8 pairs chicken feet
  • 12 medium-sized dried shittake mushrooms (whole) soaked to soften
  • 2 thick slices of young ginger
  • 2 star anise
  • 2 cloves garlic, chopped
  • 1 shallot, chopped finely
  • 1 -2 tablespoons oil
  • 500ml water

Seasoning

  • 1 tablespoon oyster sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1/2 teaspoon sesame oil
  • salt to taste
  • 1 teaspoon sugar
  • 1 teaspoon chicken stock granules

Thickening

  • 1 teaspoon corn starch
  • 1 tablespoon water

IMG_7163_edited-1

Click on the link below for the instructions.

(more…)

Continue Reading Braised Chicken Feet and Mushrooms