I bought some roasted pork feet from Hons. I found that the roasted pork feet in Hons is more meaty than other stores. That's probably why Hons charges $1.50 for…
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.
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.
We simply love the presentation of this Pineapple Fried Rice.
- 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
Click on the link below for the instructions.
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.
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. (more…)
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.
- refer 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.
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.
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
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…
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.
Allie's husband, Duke came over from Korea for a two weeks vacation this summer. As he always does, he brought over lots of goodies from Korea. Allie gave us some…