Minnie’s Salad

Minnie made a very simple salad with cabbages, fruits and nuts to serve as a side dish along with her sushi. I’m not a big fan of salad but I like Minnie’s salad. It’s colourful, sweet, tangy and crunchy.



  • 1 red apple
  • 2 kiwi fruit
  • 2 tomatoes
  • 1 mandarin orange
  • 1 bag of ready cut cabbages
  • dried cranberries
  • raisins
  • mixture of walnuts and pine nuts
  • 3/4 bottle Japanese mayonnaise
  • 1 lemon


Click on the link below for the instructions.


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Spicy Chicken Salad

Zoe is a new member of the Caring Place Community Kitchen. This is her second time attending this kitchen and she is so courages to share with us two recipes. We certainly need more of such members. Many times, new members are too shy to show off their cooking skills and they always say they come to learn. The recipes she shared with us are Spicy Chicken Salad and Chicken Rice.

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The first recipe, Spicy Chicken Salad is very simple to make and a healthy one too. You can adjust the spiciness according to your preference by using a milder hot pepper paste.



  • boneless, skinless chicken breast
  • cucumber (Zoe used Japanese cucumber which is seedless)
  • hot pepper paste
  • garlic, minced
  • ginger (divided, sliced and minced)
  • corn syrup
  • sesame seeds



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Avocado/Papaya Salad

Heidy served her Spicy Sesame Chicken with an Avocado/Papaya Salad. The tanginess of the salad complements the spicy chicken nicely.


The Avocado/Papaya Salad has a good balance of textures from the crunchiness of the Romaine lettuce to the creaminess of the Avocado and the tenderness of the papaya. The papaya also gives a good colour contrast to the greens with the speckles of poppy seeds.


  • 3 to 4 Romaine lettuce hearts, tear into bite size pieces
  • 1 Hawaiian papaya (peeled and cut into small cubes)
  • 2 Avocado (remove pits, peeled and cut into small cubes)


  • 1/2 cup white sugar
  • 1/2 cup white wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon dry mustard
  • 1 teaspoon salt
  • 2 teaspoon poppy seeds
  • 2 tablespoons green onion (chopped into small pieces)


Click in the link below for the instruction.


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Fruit Rojak

During our gathering at Riverfront park, Jessica made some Malaysian fruit rojak which was gobbled up in a jiffy. I have wanted to make it at home but have been procrastinating it until a recent groceries shopping trip with Ben and he reminded me about it.



IMG_9430_edited-1The most crucial ingredient in making the Malaysian style fruit salad is the Sambal Rojak. The fruit salad dressing is made up of sugar, water, starch, soy bean, prawn extract, glucose syrup, tapioca thickener, sesame seed, garlic, chili powder, salt and caramel. The Sambal Rojak can be found in many groceries stores which carry South East Asian products.
IMG_9433_edited-1To add extra kick to it, I also added some belacan chili powder. You may substitute this with sambal oelek from Indonesia.
IMG_9434_edited-1The Thai chili adds extra spiciness to the salad.
IMG_9445_edited-1I also added some honey to sweeten and liquefy the salad dressing.
IMG_9438_edited-1The most common fruit used are pineapple, jicama and cucumber. I could not find jicama during that groceries shopping trip, so I substituted it with Asian pear and apple. Other popular ingredients include youtiou (fried dough) and tofu puff.

Click on the link below for the instructions.


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Arctic Surf Clams

The Arctic Surf Clams is great as an appetizer. It is best served cold. You can buy frozen, ready cooked Arctic Surf Clams from Asian Supermarket like T&T in Vancouver.



  • 1 package of Frozen Arctic Surf Clams
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped coriander leaves
  • 1 to 2 tablespoons sesame oil
  • 2 teaspoons chopped garlic
  • 1 teaspoon sugar
  • 1 teaspoon vinegar
  • juice from 1/2 lemon

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