Shallot Pork Sauce

On the last cooking meet at South Arm Community Kitchen in 2007, Julie demonstrated two Chinese dishes. The first one is a very traditional Taiwanese dish called Shallot Pork Sauce.

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The Shallot Pork Sauce is very fragrant as it has lots of shallots in it. The shallots are first fried to crisp and braised with the ground pork.

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This Shallot Pork Sauce is great with noodles or rice. Kids will love this.

Ingredients

  • lean ground pork
  • shallot (use about 10 to 12 shallots for each pound of ground meat)
  • dark soy sauce
  • salt to taste
  • sugar to taste
  • ground black pepper to taste
  • water

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Click on the link below for the instructions.

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Baked Spaghetti Squash

Ben was away on his vacation at New York City and of course he had his precious camera with him. I had to borrow a point and shoot digital camera from Polly for the community kitchen photo shoot. Every time I use a new camera, I have trouble adjusting with the focusing and maneuver with the settings. So, the photos might not be as nice as those taken with the Rebel XT. Please bear with me.

Minoo demonstrated this Baked Spaghetti Squash in the South Arm Kitchen and also the Caring Place. Since this is the season for squash, it is a great way to introduce the Spaghetti Squash to the community kitchen.

The spaghetti squash (known as Sharkfin Melon to Chinese) is an oblong seed-bearing variety of winter squash. When cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark’s fin and is slightly sweet, crunchy and watery.

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The Baked Spaghetti Squash is a complete meal with protein, fiber and dairy. It is an excellent healthy meal.

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Ingredients

  • 1 spaghetti squash
  • 1 lb hamburger, extra lean
  • 1 small onion, grated or diced
  • 2 cloves of garlic, finely chopped
  • salt and pepper to taste
  • 1 cup grated cheddar cheese
  • 1 cup canned tomato sauce
  • 1/2 teaspoon basil leaves, crumbled and finely chopped

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How to cook Basmati Rice Flavoured with Saffron

Minoo demonstrated how to cook Basmati Rice Flavoured with Saffron in the Gilmore Church Park Community Kitchen. I had blogged about saffron here. Saffron is a very aromatic spice which also gives a vibrant yellow to a dish.

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People often think that saffron is a very expensive spice. However, Minoo gave us a tip on how to use saffron effectively. When you buy a box of saffron, grind the saffron with two cube sugars using a coffee bean grinder or mortar and pestle. Use the spice sparingly. Continue reading

Chinese Style Baked Chicken with Noodle Soup

The South Arm Community Kitchen started off with Mr. Chung making a Chinese Style Baked Chicken. Mr. Chung is the room mate of Julie who had demonstrated many times in this kitchen. Julie had went back to Taiwan for the summer.

Mr. Chung told us that he learn his cooking from his mother and Julie. Julie, you are very lucky to have a husband who enjoys cooking.

Vanessa, the group leader of the South Arm Community Kitchen made a simple noodle soup to complement Mr. Chung’s chicken dish.

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The chicken is moist and taste great. This is a very homey recipe and it uses the most common ingredients one can in a Chinese home.

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Ingredients

  • 2 chicken legs cut into smaller pieces
  • 2 green onions, cut into one inch length
  • 1/2 bulb of garlic, peeled and rough chopped
  • 2 inch piece of ginger, peeled and rough chopped
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce
  • 2 teaspoons dark soy sauce
  • 1 teaspoon white pepper

Mr. Chung emphasized that the most important ingredients in this recipe is the garlic.

Click on the link below for the instructions.

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Sticky Rice Roll

Arkensen and Nanzaro love the Sticky Rice Roll from the Shanghai Restaurant. For those of you who lives in around the Vancouver area, you might know that T&T also has a station in their food section which sells Sticky Rice Rolls. We love those from the T&T as you get the choice of fillings to choose from.

With the Pork Floss I made earlier, I made this simple Sticky Rice Rolls for my kids for their lunch box for school. This is so simple to make. Of course you may use other ingredients as you like.

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Ingredients

  • sticky rice
  • pork floss
  • toasted sesame seeds

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Korean Sushi

Upon request from some of the members of the Caring Place community kitchen, Minnie agreed to show us how to make Korean Sushi, also known as Kimbab. Minnie made two types of sushi, one with seaweed on the outside like Maki Roll in Japanese sushi and another with the rice on the outside like the California Roll.

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The difference between Korean Sushi and Japanese Sushi is how the rice is flavoured. The rice for Korean Sushi is flavoured by sesame oil, sugar and salt while the Japanese one is flavoured by vinegar and sugar.

Ingredients

  • Cooked rice, seasoned with salt, sugar and sesame oil
  • Seaweed
  • Bacon
  • Eggs
  • Crab meat
  • Picked radish
  • Spinach, blanched and seasoned with salt
  • Flying fish roe
  • Sesame oil
  • Soy sauce
  • Salt
  • Sugar
  • Toasted sesame seed
  • Avocado
  • Japanese mayonnaise

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Click on the link below for the instructions.

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Chili Con Carne

At the Gilmore Park Church community kitchen, Jean paired up with Tanni for this week’s demonstration. Sharing the load makes it easier for members as one do not have to come up with at least 2 dishes to fill the time slot.

Jean made a pot of Chili Con Carne, commonly known as Chili, is a spicy stew like dish with meat (beef or pork), chili peppers (if you prefer spicy), tomatoes, onions, beans other vegetables. The vegetarian version of Chili is known as Chili Sin Carne. Chile Con Carne in Spanish means “chili with meat”. Chili Con Carne is the official dish of the state of Texas in U.S.

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Jean served the Chili Con Carne with whole wheat spaghetti. You may served it on rice or garlic toast too.

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Even though Jean just prepare a dish for this week, she also brought homemade pumpkin raisin muffins to share with us. Thank you, Jean for your generosity.

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Ingredients for Chili Con Carne

  • 1 onion, finely diced
  • 1 cup diced celery
  • 1 lb lean ground beef
  • 1 tablespoon minced garlic
  • 1 large can of tomato soup
  • 1 large can of chopped tomatoes or chopped fresh tomatoes
  • 1 large can of kidney beans, drained
  • 1 can of sliced button mushroom or fresh ones
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon vinegar, to tenderize the meat

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Hong-Zao Fried Rice

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.

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Ingredients

  • 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

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Baked French Potato Wedges

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.

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Ingredients

  • 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

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