Making Pizza from Scratch: Sausage, Fennel and Olive Pizza (Part 5 of 5)

Out of the four pizzas that the seniors made in the South Arm Cooking Club for seniors, I like this most. Perhaps, it’s the cooked sausage and sauteed onions and fennels which gives this pizza a lot of flavours. Joyce, Karen and Sydney worked together to make make this pizza.


Although I’m not a fan of olives, I find that the taste of these black olives is quite mild. I love the sweetness from the sauteed fennel and onion and a hint of spiciness from the Italian sausages. This Sausage, Fennel and Olive Pizza gets the thumbs up from me.


  • 2 Italian sausages
  • 1 red onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1 pizza dough
  • 1/2 cup pizza sauce
  • 1/3 cup black olives, sliced
  • 1 cup shredded mozzarella cheese



Continue ReadingMaking Pizza from Scratch: Sausage, Fennel and Olive Pizza (Part 5 of 5)

Pork Pancake

While Lucy still have time a couple of weeks before her pharmacy course starts in the middle of March, we are fortunate to have her to show us how to make Pork Pancake. She brought some of these Pork Pancake to the Gilmore Park Church Community Kitchen for us to try and we enjoyed it very much. So, we pleaded her to show us how to make these pancakes in the South Arm Community Kitchen while she still can attend the community kitchen.


These Pork Pancakes are popular in the northern park of China. These pancakes are great for school lunch as it’s portable and filing. You can filled these pancakes with your choice of meat like ground chicken, ground turkey, ground beef or ground lamb. You can even make a sweet version of these pancakes with ground peanut and sugar. I will have to try the sweet version one day.


This is a great demonstration as you can see that all the participants have hands on in making their own pancakes.


For the dough:

  • 4 cups (1000ml) flour
  • 2 cups (500ml) water
  • 2 teaspoons instant yeast

For the filing:

  • 2 lbs ground pork
  • 1 teaspoon five-spice powder
  • 2 teaspoons salt
  • 4 tablespoons light soy sauce
  • 3 to 4 green onions, finely chopped
  • 2 fresh shiitake mushroom, finely chopped (optional)
  • a little cooking wine, optional
  • 1 egg for egg wash, optional
  • sesame seeds for topping, optional



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Baked BBQ Pork Ribs

This is my family’s favourite BBQ Pork Ribs. Since we cant do real BBQ in winter, this baked version is handy any time of the year. This recipe is adapted from Sweet Little Pig Ribs.


This Baked BBQ Pork Ribs is kind of east meets west marriage flavour. It has the tanginess from the western BBQ sauce and the sweetness from Chinese Hoisin sauce.


  • Pork Rib (whole slab)
  • any store bought BBQ sauce
  • Hoisin sauce
  • garlic powder
  • brown sugar


Click on Read More for the instructions.


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Thai Flavour Pork Cheek Salad

Heidi shared two recipes in the Gilmore Park Church Community Kitchen. Heidi made a salad and a dessert. It is always a pleasure to have Heidi demonstrates in the kitchen as her recipes are always very original.


The Pork Cheek came out very tasty and tender. Heidi used Mirin, a Japanese sweet cooking seasoning to marinate the pork cheek which gives the sweetness to the pork. The Thai flavour dressing gives a kick to the salad. The sour and spicy dressing certainly brings up ones appetite.


  • 4 pieces of pork cheek


  • 2 tablespoons Mirin
  • 1 teaspoon brown sugar
  • 1 tablespoon lime juice
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon chopped shallot and garlic each
  • 1 tablespoon mustard seeds


  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce (good quality)
  • 2 tablespoons sugar
  • 1/4 cup water
  • 1 tablespoon chopped garlic, shallot and Thai chili each


Heidi emphasized on using a good quality fish sauce for the dressing as it makes a big difference in taste. Cheap fish sauce usually has too much salt in it and does not taste good. Fish sauce is usually used in small amount and a good quality bottle just cost from $7 to $10. A bottle goes a long way.

Click on Read More for the instructions.


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Pork Liver Soup

This is a small interruption to the Washington DC travel series as Ben is away at Chicago right now. Here is a simple soup recipe which Ben enjoys which I like to share with you.


It’s Pork Liver Soup. I had a lot of this soup during my confinement as it has lots of ginger in it.


  • big knob of ginger
  • pork liver
  • Chinese cooking wine
  • ground white pepper
  • salt to taste
  • soy sauce to taste
  • sesame oil


Click on the link below for the instructions.


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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.


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.


  • 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


Click on the link below for the instructions.


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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.


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


The crispy pork floss complemented the soft pancake well.


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


Click on the link below for the instructions.


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