Kimchee and Pork Fried Rice

Today’s Community Kitchen cooking class was led by Wonnie. Although Wonnie is a quiet and unassuming person but she led the class well today.

Wonnie made two dishes today. The first dish is Tofu pudding. I had featured the Tofu Pudding recipe in my blog sometime ago and so I would not describe Wonnie’s recipe. Click here for the tofu pudding recipe.

Now, the second dish that Wonnie made was Kimchee and Pork Fried Rice.

IMG_5192_edited-1

The Kimchee and Pork Fried Rice is very appetizing with a mild tanginess and spiciness from the kimchee. We all enjoyed it very much.

Ingredients

  • 4 cups cooked rice, preferably overnight rice
  • 100g kimchee, shredded
  • 100g minced pork
  • 1 tablespoon minced garlic
  • dried seaweed shreds

Marinate

  • 2 teaspoon soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon corn starch
  • 1 tablespoon water
  • 1 tablespoon oil

IMG_5177_edited-1

IMG_5179_edited-1 (more…)

Continue Reading Kimchee and Pork Fried Rice

Hong Kong Style Fried Rice

Vannessa, the leader of the South Arm Community Centre cooking club, shared with us two recipes this week. Vannessa is originally from Hong Kong. She shared with us Hong Kong Style Fried Rice and a Bake Salmon recipe.

This is the recipe for the Hong Kong Style Fried Rice. Fried rice originates from China and is made typically from cold leftover rice and leftover ingredients. Most regions in China has their own way in making fried rice with the most well known from Fujian and Yanhzhou.

IMG_4889_edited-1

Ingredients

  • 3 cups of rice, cooked and left overnight in the refrigerator
  • 5 eggs
  • a can of pineapple, cut into bite size pieces
  • 1/2 cup of green peas, blanched in boiling water
  • 1/2 lb BBQ pork, cut into bite size pieces
  • Soy sauce and salt to taste

IMG_4865_edited-1

IMG_4874_edited-1

Click on the link below for Cooking Instructions.

(more…)

Continue Reading Hong Kong Style Fried Rice

Lubria Polo (Persian Green Bean Rice)

In this week’s cooking club at Gilmore Park Church, we had Minoo to sharing with us two recipes. Minoo is the coordinator for the entire Richmond’s Community Kitchens. There are six community kitchens in all Richmond. She is also the group leader for 4 cooking clubs.

By the way, I’m attending 2 cooking clubs, i.e. the South Arm Community Centre cooking club and the Gilmore Park Church cooking club. I look forward going to the club meetings every week — I get learn cooking techniques and best of all made some good friends.

Here is the first recipe, the Persian Rice with green bean.

B_IMG_4540_edited-1

Ingredients

  • 2 large onions, chopped
  • 300-500g ground beef
  • 2 cups green beans, cut, 1 cm
  • 1/2 teaspoons saffron
  • 1 teaspoon cinnamon powder
  • 1 5 1/2oz can of tomato paste
  • salt and pepper to taste

(more…)

Continue Reading Lubria Polo (Persian Green Bean Rice)

Pearl Balls

A pearl is worthless as long as it is in its shell.
~ Native American Proverb

Here is the other dish that Winnie showed us how to make in our cooking class this week. She called it the Pearl Ball, which is basically meat ball wrapped in glutinous rice. The dish derives it’s name from the translucent appearance of the glutinous rice in a ball shape.

IMG_3898_edited-1

Ingredients
  • 1 lb ground pork
  • 1/2 lb fish paste
  • 2 tablespoons dry shrimp, soaked and chopped
  • 2 tablespoons finely diced carrot
  • 2 tablespoons chopped shiitake mushroom
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped scallion
  • 1 teaspoon chopped ginger
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 egg
  • 1 cup glutinous rice, soaked in cold water for at least an hour

(more…)

Continue Reading Pearl Balls

Nasi Lemak

Only the man who is not hungry says the coconut has a hard shell.
~ Ethiopian Proverb

We can never go wrong serving the ever favourite Malaysian Nasi Lemak. Nasi Lemak is a favourite rice meal normally eaten for breakfast. It is the closest to being the official national dish of Malaysia. Directly translated from Malay, nasi lemak means “rice in cream”. Nasi lemak is spicy.

When I was in Malaysia, I remember that we line up to buy the dish from the hawkers even before they get a chance to setup their stalls. Good Nasi Lemak is hard to come by now in Vancouver. I love the sotongs (cuttlefish) and cangkerang (cockles) for side dish … sigh.

_MG_3088_edited-1

Suanne made Nasi Lemak for dinner recently. The most important ingredient is the sambal which gives the dish the signature spicyness. Polly gave us some Malaysian-style fried anchovies which we have not found in Vancouver (thanks Polly!). The fried anchovies and fried peanuts gives the dish the crunchiness.

_MG_3081_edited-1

The nasi lemak rice must be cooked in coconut milk (otherwise, it will not be called nasi lemak, wouldn’t it?). Suanne put in some sliced ginger for flavouring.

_MG_3085_edited-1 (more…)

Continue Reading Nasi Lemak

Sticky Rice

All happiness depends upon a leisurely breakfast
~ John Gunther .

We had sticky rice for dinner today. Both Arkensen and Nanzaro said that they love this a lot because it’s tasty. I think that it not only tastes good, it looks good too.

IMG_2391_edited-1

The main ingredients for this dish are glutinous rice, Chinese sausage, shitake mushrooms, dried shrimp, shallots and garlic. Suanne got this recipe originally from her younger sister. Here are the before and after preparation shots of the ingredients:

For serving of 4:

  • 4 Chinese sausages, diced
  • 4 dried shiitake mushrooms, reconstituted, diced
  • a small handful of dried shrimps, soaked and chopped
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced

Sauce:

  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon light soy sauce

The above ingredients are just an estimates. You can always adjust the amount to your own preference.

IMG_2385_edited-1

IMG_2386_edited-1

(more…)

Continue Reading Sticky Rice

Casserole Sausage Rice

Everything has an end — except for a sausage which has two.
~ Danish Proverb

This was what Suanne made for dinner yesterday. She found the recipe from the internet. It has been one of the more frequently made dish at home. Suanne says that she likes to make this dish is because this is the only way she can make Nanzaro eat carrots. Here is how it looks like:

_MG_2271_edited-1

It’s quite an easy meal to make. It will take about 1.5 hrs in all, including baking and preparation time. It’s has everything one needs for nutrition … vegetables, meat, carbohydrates … all in one pot. Cleaning is also easy because it’s just one casserole and dry plates to wash.  (more…)

Continue Reading Casserole Sausage Rice