Curry Seafood Pumpkin Pot

Tanni and Grace paired up to present two dishes in the Gilmore Park Church Community Kitchen. The first dish is made by Tanni which is Curry Seafood Pumpkin Pot. This is an innovative dish where the seafood curry is stored in a cooked pumpkin where you can also eat the pulp of the pumpkin as well.

_MG_4197_edited-1

Tanni served the Curry Seafood with some spaghetti flavoured with pesto. I’m sure this curry dish is good with steamed rice too.

_MG_4199_edited-1

Ingredients

  • 1 small pumpkin
  • Seafood medley eg. salmon, scallop, prawn, etc
  • 1 onion, chopped to bite-size
  • 3 cloves shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 1/4 cup flour
  • 1/2 teaspoon curry powder (more if you preferred)
  • 1/2 teaspoon tumeric powder
  • 1 cup coconut milk
  • 3/4 cup evaporated milk
  • 1 cup water
  • 1 to 2 teaspoons chicken powder
_MG_4164_edited-1 _MG_4176_edited-1

Click on the link below for the instructions.

(more…)

Continue Reading Curry Seafood Pumpkin Pot

Korean Seafood Rice

Minnie demonstrated two Korean dishes in the Caring Place Community Kitchen. Minnie has been very active in the two community kitchens she attended and she has been sharing her Korean inheritage in both the kitchens. She is certainly a great addition to the community kitchen.

_MG_4116_edited-1

The first dish Minnie shared with us is a Korean Seafood Rice. She told us that this dish is her specialty. The Seafood Rice is served with blanched soy bean sprouts and seasoned with a home-made sauce.

_MG_4095_edited-1

I noticed that Minnie always brings her Korean pressure rice cooker to cook rice. The pressure rice cooker is not the regular rice cooker which most of us are familiar with. The Korean style pressure rice cooker gelatinize the rice starches more completely than other style cookers, resulting a more glutinous and marginally more nutritious cooked rice. In South Korea Cuckoo is the top-selling brand of rice cooker.

Ingredients

  • Oysters, clam, mussels, salmon, fish roe (egg), shrimps, squid, crab meat and any other shell fish
  • Soy bean sprouts
  • Sesame oil, salt & pepper

Sauce:

  • Soy sauce, sesame oil, toasted sesame seeds, minced garlic, finely chopped onion or green onion, sugar, Korean red pepper powder (optional)

_MG_4083_edited-1

Minnie used the oysters from a tub and not those with the shell on. The tub below costs $7 plus.

_MG_4085_edited-1

(more…)

Continue Reading Korean Seafood Rice

Fried Salmon Fillet

Once again, Julie shared in the South Arm Community Kitchen. Julie told us that when Vanessa called her on Monday for her help, she could’nt sleep that night as she was worrying of what to demonstrate in the cooking club. She is such a good friend to Vanessa that she would not say no to her.

As she was doing her rounds for the ingredients for her demonstration, she met a friend who works in a fish processing factory. This friend of her offered her some salmon fillets from her work place. That’s when Julie got her inspiration of her dish, which is Fried Salmon Fillet.

_MG_4054_edited-1

The Salmon Fillet is crisp and goes great with the home made salad dressing. The salad dressing is made with egg yolk, sugar, vinegar and olive oil. (more…)

Continue Reading Fried Salmon Fillet

Salmon Motoyaki

We had a few oyster shells left over, twelve in fact. I know that the all-you-can-eact sushi places reuses the shells from the oyster motoyaki to serve what they call the Seafood Motoyaki which is basically motoyaki with salmon. This is Suanne’s version of the Salmon Motoyaki.

IMG_1479_edited-1

The salmon are first diced into small enough chunks.

IMG_1468_edited-1

The basic ingredients are the same with what was used for the oyster motoyaki — Japanese Moyannaise, diced onions and some fresh ground pepper.

IMG_1470_edited-1 (more…)

Continue Reading Salmon Motoyaki

Shucking Oysters

Rasa Malaysia and Mama Bok commented yesterday that they love oysters but the problem is that they do not know how to shuck them. Well, I am no expert myself…

Continue Reading Shucking Oysters

Oyster Motoyaki

We decided that we should blog on Oyster Motoyaki. It is because we find that we have quite a bit of hits from Google where people were looking for “oyster motoyaki recipes” and landed on our site. In fact, Suanne had never blogged on any Motoyaki recipes at all. Google just picked these words from our All-You-Can-Eat Sushi entries and indexed us. Suanne loves Oyster Motoyaki and makes it a point to order a lot when we have Sushi.

We went to the Real Canadian Superstore to buy some fresh oysters. We bought the larger ones. They come in a bag of six and costs $5.99. Oysters can be eaten in many ways, including raw!

IMG_1310_edited-1

Oysters must be alive before you eat it. It is important to check this. The easiest way to determine if it is still alive is when they are tightly closed because opened ones could already been dead. Try knocking on the shell if the oyster is opened, if it is still alive, it will close when you knock it.

_MG_1312_edited-1

It is not easy to open oysters. Use a short strong knife if you don’t have a shucking knife. Start from the back of the shell and cut the muscle that holds the shell shut. Be careful in applying excessive force because the knife could slip and cut your fingers. Use a wet towel to hold the oyster firmly in place.

_MG_1314_edited-1

The oysters we got were really large, way much larger than the ones we had at sushi restaurants. Oh yes, when you open the shells, keep the shell level. This is because you want keep the “juice” — just don’t discard the juice.

IMG_1319_edited-1 (more…)

Continue Reading Oyster Motoyaki

Clam Chowder

Minoo started the cooking class in Caring Place for year 2007 with a popular soup, Clam Chowder. Minoo’s recipe is a simplified version which uses Cream of Mushroom Soup to gives the Clam Chowder its creaminess.

Minoo’s recipe is perfect at this time of the year. Vancouver had been unseasonably cold these days with quite a few days of snow storms and sub-zero temperatures. What is better than a hot bowl of soup in this cold winter?

IMG_0808_edited-1

Ingredients

  • 3 tablespoons oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 4 medium potatoes, peeled and cubed
  • 1 can whole baby clams
  • 2 cans cream of mushroom soup, low sodium preferred
  • 2 teaspoons Mrs. Dash seasoning (optional)
  • 1 teaspoon dried parleys or you may use some fresh chopped parsleys
  • a pinch of dried thyme
  • a pinch of dried marjarom
  • salt and pepper to taste

_MG_0777_edited-1

Click on the link below for the instructions.

(more…)

Continue Reading Clam Chowder

Banana Shrimp Cake

Banana and shrimp does not normally mix, does it? However, these Banana Shrimp Cakes are great finger food. They are crunchy on the outside and soft, sweet and savory on inside.

Lorna042_edited-1

The Banana Shrimp Cake will go great with almost any type of sauce dip.

Ingredients

  • 2 bananas
  • 150g shrimp meat
  • 2 tablespoons lemon juice
  • 2 tablespoons corn starch
  • 2 tablespoons egg white
  • 1/4 cup bread crumbs

Seasonings

  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons cornstarch

Lorna003_edited-1

Click on the link below for the instructions.

(more…)

Continue Reading Banana Shrimp Cake

Fry Fish Fillet with Guava and Fermented Soy Beans

This is a very Chinese homey dish. My kids will certainly love the fish fillet with the fermented soy bean. The guava gives this dish a unique flavour. You may substitute the guava with other vegetables like zucchini, cucumber, etc.

Lorna030_edited-1

Ingredients

  • 1 teaspoon chopped ginger
  • 1 teaspoon chopped garlic
  • 1 tablespoon fermented soy beans
  • 1 medium sized guava, thinly sliced
  • 1 lb Basa fillet
  • salt and pepper to taste
  • corn flour to coat the fish fillet
  • 1/4 cup water

Lorna004_edited-1

Click on the link below for the instructions.

(more…)

Continue Reading Fry Fish Fillet with Guava and Fermented Soy Beans