Hand Made Noodle

Ming shared with us how to make noodle from scratch. She shared with us on how to make dumpling skin earlier. Hand made noodle is fresh and chewy. It does not any ‘gan sui’ taste in it compare with those store bought ones.

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A bowl of hand made noodle is comfort food.

Ingredients

  • all purpose flour
  • cold water

Click on the link below for the instructions.

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Roasted Sweet Potato Soup

Minoo kicked start the Caring Place Community Kitchen with two dishes. The first dish is Roasted Sweet Potato soup with orange and ginger. You may make this dish with yam, pumpkin or other winter squashes.

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This Roasted Sweet Potato Soup is a creamy soup flavoured with orange zest and grated ginger. It is best served warm. The creaminess of the soup comes from the sour cream. However, you may substitute the sour cream with a couple tablespoons of peanut butter and it’s equally good.

Ingredients

  • 6 cups peeled, cubed yams or sweet potatoes (about 3 large ones)
  • 1 1/2 cups coarsely chopped onions
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 5 cups low-fat chicken broth
  • 1 tablespoon each grated orange zest and gingerroot
  • 1/2 teaspoon each ground cumin and salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons low-fat sour cream
  • Chopped, fresh cilantro for garnishing

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Pineapple Fried Rice

Vanessa kicked start the the South Arm Community Kitchen with two of her favourite dishes. The first dish is Pineapple Fried Rice. Many Chinese made fried rice at home. It’s a good way to use left over rice and meat. Nanzaro often asks me to cook extra rice so that he can fry rice for supper or breakfast by himself.

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Vanessa kicked it up a notch by using the pineapple shell to plate the Pineapple Fried Rice. This is just like what we get at high end restaurant which comes pricey. Vanessa showed us how to make this from our own kitchen.

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We simply love the presentation of this Pineapple Fried Rice.

Ingredients

  • 1 whole pineapple, not too ripe.
  • 4 cups cooked rice. preferably overnight left over rice
  • 4 slices Cooked ham
  • 4 eggs
  • a bunch of green beans
  • Soy Sauce
  • Salt to taste

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Click on the link below for the instructions.

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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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If you love spaghetti squash, here is a link to a Ultimate Guide on Cooking Spaghetti Squash.

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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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