Julie also made a Hong-Zao Fried Rice to be served with the Twice Cooked Pork Belly and Hong-Zao Stir-fry Pork Belly. She also brought some Hong-Zao made by her friend for sale. It costs $5 for a small tub as it takes a long time to make it. I did not buy it because I’m not sure if my kids will like the distinctive flavour of Hong-Zao.
The Hong-Zao Fried Rice is reddish because of the colour of Hong-Zao.
- 4 cups cooked rice
- 3 eggs
- 1/2 lb ground pork
- 2 tablespoons Hong-Zao paste, divided
- 1 tablespoon sweet bean sauce or soy sauce
Jean made two dishes in the Gilmore Park Church community kitchen. Jean told us that we will be the guinea pigs to test the recipes as this is the first time she’s making them.
The first dish is the Baked French Potato Wedges. These potato wedges are crispy, flavourful and cheesy. I’m sure kids will love this, especially mine.
- 4 medium russet potatoes, scrubbed and cut into 8 wedges each
- 2 tablespoons margarine or butter, melted
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried basil
- 1 teaspoon chopped garlic
- 1 1/2 teaspoons chopped fresh parsley
- 1 tablespoon grated Parmesan cheese
- 1/2 cup shredded Parmesan cheese
Zoe served her Spicy Chicken Salad with Chicken Rice. The Chicken Rice is cooked with the chicken broth from cooking the chicken breast in yesterday’s post.
Zoe cooked the rice with a one to one ratio of rice and broth. She used a few slices of ginger and a pinch of salt to flavour the rice. She used an electric rice cooker to cook the rice.
While the rice is cooking, Zoe pan-fried some of the shredded chicken from the Spicy Chicken Salad recipe with some grated ginger and two teaspoons of oil.
The shredded chicken is fried until light golden brown. When the rice is ready, Zoe added the fried shredded chicken into the rice and mix them well.
Zoe, thank you for sharing with us such homey dishes which we can easily make for our family. I’m sure my kids will love this Chicken Rice. They are big fans of Hainanese Chicken 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.
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.
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.
- Oysters, clam, mussels, salmon, fish roe (egg), shrimps, squid, crab meat and any other shell fish
- Soy bean sprouts
- Sesame oil, salt & pepper
- Soy sauce, sesame oil, toasted sesame seeds, minced garlic, finely chopped onion or green onion, sugar, Korean red pepper powder (optional)
Minnie used the oysters from a tub and not those with the shell on. The tub below costs $7 plus.
Julie’s second dish is a Taiwanese Taro Noodle Soup. I have never had a noodle soup with Taro. It is something new that I learnt here. The taro gives the noodle soup added textures, soft and creamy.
This is an easy meal to prepare at home. Julie added some fish balls in her noodle soup. You may substitute the fish balls with other meatballs like beef, chicken, squid, pork, etc.
- 1 large piece of Taro, peeled and cut to bite-size
- 1 packet of vermicelli noodle
- 2 garlic cloves, finely chopped
- fish balls
- lettuce, thinly sliced
- a can chicken stock
You all know I did not get to go to Europe with Ben.😦 Despite that, I enjoyed reading his blog entries and I felt like I’m with him on the journey. Well, I had a good break from blogging for a month and now the baton is back to me.
Minoo made Lasagne in the Caring Place community kitchen. Lasagne is the name of the pasta sheet and also the name of the dish made with alternate layers of pasta sheets, cheese and meat sauce (also known as ragu). The pasta sheets are often rippled in North America and other countries but seldom in Italy, the place where Lasagne originated.
You may double the recipe below to make two trays and freeze one of it for a convenient meal later when you do not have the time to cook.
Lasagne is also great for potluck and is always a popular dish that leaves an empty tray. Kids will love this cheesy dish.
- 1/2 lb hamburger (ground beef)
- 3/4 to 1 cup chopped onion
- 1 clove garlic
- 3 cups tomato sauce
- 2 cups tomato paste
- 1 teaspoon salt
- dash of black pepper or more if you preferred
- 2 tablespoons chopped parsley (or 1 tablespoon dried parsley)
- 1/2 to 1 teaspoon dried basil
- 1/2 to 1 teaspoon dried oregano
- 2 cups cottage cheese
- 1/2 cup parmesan cheese
- 2 eggs
- 4 tablespoons chopped parsley
- 8 oz lasagne noodles
- 1 lb Mozzarella cheese, grated
One little tip on the Lasagne noodle is to get the oven ready ones so that you dont have to pre-cook the noodle, less hassle.
Yvonne made a Chinese Fried Noodles (Chow Mien) in the Caring Place Community Kitchen due to the popularity of this dish in another community kitchen which I did not attend.
It looked like a daunting task to make this noodle because Yvonne used a lot of ingredients. But, when making it at home, you can simplify the recipe by using your favourite meat or seafood and vegetables.
Yvonne served the Chow Mien in the wok itself because we could’nt find a platter big enough to hold the noodles.
- 2 packets of Chinese instant noodles
- 2 sweet peppers, sliced
- 2 onions, sliced
- 2 inches of ginger, sliced
- 3 to 4 cloves of garlic, minced
- 3 to 4 shallots, sliced
- 10 large button mushrooms, cleaned with paper towel and sliced
- 2 carrots, sliced into match sticks
- a bunch of green onions, cut into 1 inch length
- a bunch of cilantro, chopped, save some for garnishing
- some bean sprouts
- 1 packet of large prawns, with shell removed
- fried shallots for garnishing
- toasted sesame seeds for garnishing
- chicken stock
Marinates and Sauces
- Soy sauce
- Oyster sauce
- Mirin or rice wine
- Fish sauce
- Corn starch
- Salt and Pepper
Click on the link below for the instructions.
Allie had been a good good friend of mine. Having stayed in Vancouver for a few years, she will be returning to Korea at end of this year. Before leaving, she invited Helen and I to her house for a authentic Korean homemade dinner. She showed us how to make Japchae, a very popular Korean noodle dish. The recipe is at the bottom of this blog entry.
Allie also served some black rice which her husband brought all the way from Korea during his last visit. I have never see or heard of black rice until now. It tastes the same as the normal rice, looks different (of course) but have a rougher texture. It is known to have high nutritional value.
Allie also made a Seaweed Tofu Beef Soup. Allie told us that this is very popular among Korean ladies. It did not occur to me to ask her then why it is popular among ladies only. Any Korean reader here knows why?
She also prepared an Apple, Tomato, Romaine and Chicken Salad. She used Balsamic Vinegar as dressing. The chicken used is roasted chicken. I like this, more because of the apples used in it.
Lastly Allie prepared some “Thousand Year Eggs”. This is not Korean but Chinese.
I love the Japchae the most. It is kind of similar to the Chinese Dry Glass Noodle except that it uses a sweet sauce. Korean dishes commonly uses corn syrup and sesame seed oil which gives that sweetness in the dishes. There is quite a bit of steps in making this but it is worth the work. Try it out.
Despite her busy schedule preparing for the move home, she found the time to share this meal with us. I am going to miss having her around the neighborhood.
Here is the recipe for making Japchae.
- Potato noodle, boiled for about 6 minutes and rinse in running cold water
- Rice cake, boiled and rinsed in running cold water
- Green, Red and Yellow sweet peppers, thinly sliced
- Shiitake mushroom, thinly sliced
- Beef, thinly sliced
- Spinach, blanched
- Seasonings include soy sauce, sesame oil, cooking syrup and brown sugar
Please click on the link below for the instructions.
Andrea made this Middle Eastern Pork, Chickpea and Couscous Casserole as her second dish in the South Arm Community Kitchen.
This is a one-pot party dish which features easy-to-use couscous and nutrient-packed chickpeas. This dish is highlighted by the rich flavours of cumin, coriander and zesty orange.
- 2 tablespoons olive oil
- 1 1/4 lb lean boneless pork loin or pork tenderloin, cut in thin strips
- 2 cups sliced carrots
- 1 large sweet green or red pepper, diced
- 1 large onion, cut in wedges
- 4 cloves garlic, minced
- 2 tablespoons minced fresh ginger root
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 can (19oz/540ml) chickpeas, drained and rinsed
- 2 cups chicken or vegetable stock
- 1 tablespoon grated orange rind
- 1 cup orange juice
- 1/2 dried cranberries or raisins
- 1 piece of leek, cut in thin strips
- 1 1/2 cup couscous
- 1/2 cup chopped fresh coriander or parsley
Click on the link below for the instructions.
Minoo made a Vegetable Pancake in her cooking class at the Caring Place. If you have problems getting your kids to eat vegetables, like mine, the Vegetable Pancake is a good way to get them to eat it. This pancake is crispy which somehow camouflages the vegetables in it.
The tuna topping gives the Vegetable Pancake an extra edge. I think it’s a brilliant idea Minoo had of the tuna topping. I can imagine how rather ho-hum this would be without this extra topping.
- 2 potatoes peeled
- 1 onion peeled
- 2 carrots peeled
- 1 cup Biscuit or pancake flour
- 2 eggs
- 1/3 cup water
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dry or fresh herbs like rosemary, thymes, sage (optional)
- oil for frying
- Mix a can of fish (salmon/tuna/sardines) with some mayonnaise and green onions (optional)
- Crush a can of beans (chickpea/navy beans/kidney beans) and add 1 tablespoon of oil and 1-2 teaspoons of chopped garlic