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.
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.
- 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.
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.
- sticky rice
- pork floss
- toasted sesame seeds
Minnie’s version of California Roll is decorated with black and red flying fish roe. They look gorgeous and delicious. The fish roe gives added textures to the roll, i.e. it gives a crisp when you bite into it. It also imparts a hint of saltiness from the ocean to the roll.
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.
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.
- Cooked rice, seasoned with salt, sugar and sesame oil
- Crab meat
- Picked radish
- Spinach, blanched and seasoned with salt
- Flying fish roe
- Sesame oil
- Soy sauce
- Toasted sesame seed
- Japanese mayonnaise
Click on the link below for the instructions.
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.
Jean served the Chili Con Carne with whole wheat spaghetti. You may served it on rice or garlic toast too.
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.
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
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