Pineapple Upside-Down Cake

While Minoo was making the Clam Chowder, Jean was busy preparing her Pineapple Upside-Down Cake. Both of them have to do their demonstration at the same time because the cake needed one hour to bake while the Clam Chowder needed time for simmering.

I had to run back and forth to both stations to take the photos of the processes. It was a quite a busy morning for me.


The Pineapple Upside-Down Cake was very pretty when it was turned upside down onto a plate. It is certainly a great recipe for potluck.



  • 1 398ml can sliced pineapple
  • 4 tablespoons butter, melted
  • 2/3 cup brown sugar
  • 7 maraschino cherries
  • 2/3 cup shortening
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups unbleached flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt


Click on the link below for the instructions.

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Clam Chowder

Minoo started the cooking class in Caring Place for year 2007 with a popular soup, Clam Chowder. Minoo’s recipe is a simplified version which uses Cream of Mushroom Soup to gives the Clam Chowder its creaminess.

Minoo’s recipe is perfect at this time of the year. Vancouver had been unseasonably cold these days with quite a few days of snow storms and sub-zero temperatures. What is better than a hot bowl of soup in this cold winter?



  • 3 tablespoons oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 4 medium potatoes, peeled and cubed
  • 1 can whole baby clams
  • 2 cans cream of mushroom soup, low sodium preferred
  • 2 teaspoons Mrs. Dash seasoning (optional)
  • 1 teaspoon dried parleys or you may use some fresh chopped parsleys
  • a pinch of dried thyme
  • a pinch of dried marjarom
  • salt and pepper to taste


Click on the link below for the instructions.

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Stir-fried Pork with Bamboo Shoots and Dried Oysters

Winnie’s second dish is a very versatile dish which is a very Chinese homey dish. Winnie’s Stir-fried Pork with Bamboo Shoots can be substituted with many other ingredients like sweet peppers, wood-ears, green onions, ‘Shiitake mushrooms, etc. This is another dish which goes well with steam rice.



  • 1 cup or more boiled bamboo shoots
  • 1/2 lb pork, cut into thin slices
  • 2 tablespoons oil
  • 2 tablespoons soysauce
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar
  • 2 shallots, thinly slice
  • 2 cloves of garlic, minced
  • 6 pieces of dried oyster, soaked and boiled to soften
  • 1/4 cup water

Click on the link below for the instructions.

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Stewed Pork in Brown Sauce

Winnie kicked off the South Arm Community Kitchen cooking class for the year 2007 with two pork dishes. She made Stewed Pork in Brown Sauce and Stir-fried Pork with Bamboo Shoots.

These pork dishes are very common dishes cook in the home of Chinese families. The gravy from these dishes goes really well with steam rice. Kids can just gobble up the rice with the gravy alone. Make sure you cook extra rice when you make such dishes.


Winnie also treated us with some abalone to celebrate the start of a new year. Abalone is a kind of shellfish which is served during auspicious celebration like Chinese New Year, Wedding and Birthday. It is an expensive delicacy. Winnie, thank you for your generosity.


Besides that, Winnie also shared with us some Pizza Pretzels while waiting for the dishes to be cooked.


Here is the recipe for the Stewed Pork in Brown Sauce.


  • 2 lbs pork (butt or bacon with skin on), cut into 1 1/2 inches pieces
  • 1/4 cup pork rind (optional)
  • 1/2 cup brown sugar
  • 1/2 cup garlic cloves
  • 2 star anise
  • 1 cup soy sauce
  • 2 tablespoons dark soy sauce
  • 2 cups water
  • salt to taste


Click on the link below for the instructions.

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Prima Taste Singapore Chilli Crab

Polly recommended this Prima Taste Singapore Chilli Crab to me quite a while ago. Oh it must have been like 6 months ago. I had this in the storeroom and been procrastinating in trying out this product. I have never cook a crab at home before and I shudder at the thought of killing a live crab. I finally got down to do it. Well, I did not have the cut and clean the crab. I got the shop where I bought the crabs from to do it for me.


The Chilli Crab turned up pretty good and very easy to cook. The whole family really enjoyed it. The creamy and spicy gravy goes superbly well with steam rice. It is also great with just bread and the gravy.


  • 1 package of Prima Taste Singapore Chilli Crab paste
  • 3/4 cup peanut or vegetable oil
  • 1 – 1.2 kg crab
  • 2 small eggs
  • 500ml water (divided into 470ml & 30ml)
  • Coriander leaves for garnishing


The Prima Taste Singapore Chilli Crab package consists of:

  • 1 packet of Chilli Paste
  • 1 packet of Premix for Chilli Crab
  • 1 packet of Extra Hot Chilli Mix

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Cassava Cake (Kuih Ubi Kayu)

Cassava Cake is another dessert cake commonly found in the morning market in Malaysia. I’ve been searching for the recipe and found a few variations which some involve steaming the cake first before baking them. Then I remembered my friend Jessica who brought the Cassava Cake for last year’s Chinese New Year gathering. So I got this recipe from her which is the simplest Cassava Cake recipe of all.


Cassava Cake is soft and chewy and fragrance. Ben loves this dessert.


  • 1 tin coconut milk (398ml)
  • 2 packets grated cassava (you may find this in stores which carry Phillipines products)
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup + 1 tablespoon sugar
  • 2 tablespoons melted butter or margarine


Click on the link below for the instructions.

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Glutinous Rice Cakes

This Glutinous Rice Cakes is another recipe from the Malaysian recipe book Ben gave me as a “present”. It is called Pulut Tatal in Malay. It is the photo of this recipe on the cover of the book. The picture on the recipe looked much more enticing. This one did not turn out the way I wanted it.

The Glutinous Rice Cakes is slightly chewy and its tinge of saltiness goes very well with the kaya (egg/coconut custard). You can find kaya in many Chinese groceries stores in Greater Vancouver like T&T, Smart and Save, Big Crazy, etc.


It is supposed to have a consistent light bluish patches. For this one, the blues did not dissolve the way it should be. I am a bit disappointed at how it looked.


  • 500g glutinous rice
  • 1 can coconut milk (398ml)
  • 3 screwpine leaves (pandan), knotted
  • 1 teaspoon salt
  • sufficient blue food colouring

Click on the below for the instructions.

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Steamed Rice Cakes (Pak Thong Koh)

I know Ben. When he was in Malaysia he, without fail, will go look for recipe books to bring home … and for me to COOK! He always does that and I hate that because it adds so much pressure to me to make them. He thinks that I can make anything … oh yeah! oh sure!

So, I had no choice because he had been placing his “present” for me on my bedside table. I know it’s his subtle way to let me know that it’s there. So, I am forced to make just one item just to placate him. I made the Pak Thong Koh (Steamed Rice Cake). This is quite common in Chinatown and chinese bakeries like T&T and Maxim’s.

Pak Thong Koh is a sweet rice cake with a tangy flavour from the yeast action. It has a very unique springy texture. It is not overly sweet, just a hint of sweetness. Great for kids too because it does not leave a mess at all.

Making this is quite easy with very simple steps. However, it takes a lot of time because it takes 6-8 hours waiting for the yeast to make it rise.


The Pak Thong Koh turned out OK taste wise but I just could not make it as white as snow. The ones that I bought from the bakeries is really white. Do you have a tip on how to make it that white?


(1) Syrup

  • 300g sugar
  • 300ml water
  • 3 screwpine leaves (Pandan)

For the Batter:


  • 300g rice flour
  • 1 tablespoon cornflour
  • 250ml water


  • 1 teaspoon instant yeast
  • 1/8 teaspoon lye water (alkaline)

Click on the link below for the instructions.

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Cream Puff Cafe on Broadway

Update: 1-Jun-09; this cafe is closed according to urbanspoon

Polly and I had visited four cheesecake shops and believe it or not, I think we have run out of cheesecake shops to visit. Well, not quite right … there are tons of cheesecake places all around the Lower Mainland but most of them are opened only in the evening. Polly and I could only find time for lunchtime.

But there are a lot of other places too. Last month, I found a Cream Puff place in one of the blog links I had. I am not sure where I found it at, could be or Urban Vancouver or FoodVancouver. This place is simply called Cream Puff Cafe. It is located on 3416 West Broadway in Vancouver.

The Cream Puff Cafe is a small and cozy neighborhood cafe. It was easy place to find even though we don’t normally go by this side of the city. Anyway, one can never get lost along West Broadway, can they? The Cream Puff Cafe is a corner store with a very distinctive greenish sign.


The Cream Puff Cafe has only been opened for a few months. This is a small and neighborhoody cafe place with about four or five tables. It was very quiet when we were there. When we walked in there was only a lady buying scones to go.

They charge by the number of cream puffs you buy. I can’t remember how much it was but it was like the more you buy the cheaper it is. We want to try everything. They have a Sampler which includes every kinds of cream puffs. There are 15 different types in all and the Sampler box costs $12 (about 80 cents each). A bit on the expensive side but they do look very delicious.


Each of the cream puff is delicately hand made and perhaps that’s why it costs so much. Below is the Brazilian Real Coffee Buttercream cream puff.


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