Korean BBQ Beef Stir-fry

This is Lorna’s second dish as a supplement to her Taiwanese Sausage. Since the sausage cannot be eaten on the same day, she decided to make this simple Korean BBQ Beef Stir-fry so that the cooking club will have something to enjoy.

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Ingredients

  • 1 kg of marbled beef slices (those you found in the Chinese groceries stores for hot pot use)
  • 1 cup or more of Korean BBQ sauce
  • 3 sweet peppers of different colours, red, yellow and green, cut into diamond shape
  • 1 onion, sliced
  • 3 garlic cloves, minced

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Taiwanese Pork Sausage

Lorna did it again. She amazed the cooking club by showing us how to make Taiwanese Pork Sausage. The Taiwanese Pork Sausage was fragranted with cinnamon. It is not the regular cinnamon powder we normally used for baking. Lorna bought the cinnamon powder from Chinese herbal shop (known as ‘yoke kwai’ in Cantonese). It is quite an expensive herb as two teaspoons cost $7.

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The Taiwanese Pork Sausage can be baked, pan fried or grilled. The photo below is the baked version.

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Ingredients

  • 13 lbs port butt (ask the butcher to cut 12 lbs into small cubes and the remaining pound minced)
  • 2 1/2 cups sugar
  • 1 cup rice wine
  • 2 teaspoons cinnamon powder
  • 4 1/2 tablespoons salt
  • 1/2 cup garlic powder
  • sausage skin (enough for 60 sausages)
  • 1 to 2 tablespoons of Taiwanese Soy Sauce Paste (optional)

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Lorna bought the sausage skin which is the pig small intestines from this meat shop in North Burnaby.

  • Supreme Meat Company Ltd
  • 1725 McDonald Ave
  • North Burnaby

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The sausage skin is preserved in salt and has to be rinsed thoroughly before use. Any remaining sausage skin can be preserved in salt and stored in the refrigerator for a few months.

Click on the link below for the instructions.

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Instant Curry Chicken Nyonya Mix

Ben brought back some instant curry mixes from Malaysia during his Singapore-Malaysia trip recently. One of them is this Instant Curry Chicken Nyonya Mix.

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I made the Nyonya Curry Chicken and served it together with some nasi lemak condiments like sambal onions, cucumber, fried anchovies and peanuts.

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Ingredients

  • 1 package of the Instant Curry Chicken Nyonya Mix
  • 1 can of coconut milk (400ml)
  • 6 chicken drumsticks (600g of cut up chicken pieces)
  • 2 tablespoons oil

Click on the link below for the instructions.

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Trees Organic Coffee – Best Cheesecake in Vancouver

A few weeks ago, Polly invited me to join her in search for the best cheesecake in Vancouver. We both loves cheesecakes a lot. So, we did some research and found this place called the Trees Organic Coffee from the internet. Polly’s friends also recommended this place.

Trees Organic Coffee is located on Granville between West Hastings and Pender in Vancouver. The shop was decorated warmly with tables inside and outside of the shop. It is a trendy boheniam cafe. We decided to sit inside at a window sit to enjoy our cheesecake as the weather is a bit too cold for us that day.

Yup, they did put up a sign saying that they have the “Best Cheesecake in Vancouver”.

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We were there before 11:00 am and there was not many customers at the time. After browsing through the cheese cakes on display, I decided to order the New York Cheesecake. The New York Cheesecake was really creamy and just melted in your mouth. Most of the slice cheesecake cost $5.60.

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Cranberry Chutney

In line with the same theme, Minoo also made a dish with cranberries and orange juice on the same day I made the Cranberry Bread. She made a Cranberry Chutney. The Cranberry Chutney is great with turkey or chicken. This homemade Cranberry Chutney is flavored with ginger and garlic.

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Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons minced fresh ginger
  • 2 garlic cloves, minced
  • 2 cups cranberries (frozen is ok)
  • 10 tablespoons sugar
  • 1/2 cup orange juice
  • 1 tablespoon cider vinegar
  • coarse salt and ground black pepper to taste

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Click on the link below for the instructions.

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Cranberry Bread

October is the month for cranberry harvesting. Do you know that the cranberry farm is flooded to harvest the cranberries? This year, the cranberry farm has a bumper crop due to the warm weather in Vancouver.

Cranberries are a source of polyphenol antioxidant, chemicals which are known to provide certain health benefits to the cardiovascular and immune system. Regular consumption of the cranberry juice is supposed to reduce the rate of urinary tract infections. Cranberries also act as a prebiotic, promoting the growth of beneficial lactobacillus bacteria (those found in yogurt) while inhibiting the growth of harmful E.coli and listeria.

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I made this Cranberry Bread in Minoo’s kitchen at Caring Place. This quick bread is good for breakfast or snack with a cup of coffee or tea.

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I like the sourness when I bite into the bits of cranberries and the bread is very moist.

Ingredients

  • 1 cup sugar
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup undiluted orange juice concentrate
  • 1/2 cup hot water
  • 2 tablespoons butter/margarine, melted
  • 1 cup raw fresh cranberries

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Korean Spicy Pork

Lan’s second dish is Korean Spicy Pork or in Korean, Spicy Bulgogi. This dish is very easy to make and yet very flavourful. However, we need to shop for some specific Korean spices and sauces for this dish.

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The main marinates for the dish are Korean Pepper Paste, Korean Red Pepper Powder, Korean Soy Sauce and Korean Corn Syrup. All these can be found in any Korean groceries stores.

Ingredients

  • 1 kg of pork shoulder, cut into bite size pieces
  • 1 red and green pepper each, cut into bite size pieces
  • 1 bunch of green onions, sliced
  • 3 carrots, cut into bite size pieces
  • 1 onion, sliced
  • 2 – 3 tablespoons Korean Soy Sauce
  • 4 tablespoons Korean Pepper Paste
  • 1 teaspoon Korean Pepper powder
  • 3 tablespoons Korean Corn Syrup, you may substitute with brown sugar

Ignore the chives as there is a mix up during the photography of the ingredients for the dish. It should be carrots instead.

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Korean Tofu Pancake

Lan is a young Korean lady who is relatively new to our Richmond Cooking Club. She made two Korean dishes in the recent cooking club meeting. She made a Korean Tofu Pancake and a Korean Spicy Pork. It is great to learn from other cultures. We had a marvelous time.

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The Korean Tofu Pancake is a vegetarian dish. It is loaded with oyster mushrooms, chives and green onions.

Ingredients

  • a package of firm tofu, mashed and drain
  • a package of fresh oyster mushroom, cut into small pieces.
  • a bunch of chives, finely chopped
  • half of a sweet red pepper, finely diced
  • 1 egg, beaten
  • flour for coating

Just ignore the carrots as there is a mix up while I photographed the ingredients for the dish.

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Click on the link below for the instructions.

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Impossible Pie

This one is Jean’s recipe. It is a very simple but yet delectable dessert. The Impossible Pie is crispy on the outside by the brown coconut flakes and creamy in the inside like an egg custard.

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Anyone know why this is called the Impossible Pie? Perhaps its because it is impossible to go wrong with this pie.

Ingredients

  • 4 eggs
  • 1/4 cup butter
  • 1/2 cup flour
  • 1 3/4 cups milk
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup sugar
  • 1 cup flaked coconut
  • 2 teaspoons vanilla

Instructions

The instructions are so simple that I do not have to post any pictures to illustrate them.

Pour all the ingredients into a blender and blend for a few minutes. Pour the mixture into a greased 9″ pie plate and bake in a 325F preheated oven for 40 minutes or until a knife comes out clean when inserted into the pie.

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Vegetable Pancake

Minoo made a Vegetable Pancake in her cooking class at the Caring Place. If you have problems getting your kids to eat vegetables, like mine, the Vegetable Pancake is a good way to get them to eat it. This pancake is crispy which somehow camouflages the vegetables in it.

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The tuna topping gives the Vegetable Pancake an extra edge. I think it’s a brilliant idea Minoo had of the tuna topping. I can imagine how rather ho-hum this would be without this extra topping.

Ingredients

  • 2 potatoes peeled
  • 1 onion peeled
  • 2 carrots peeled
  • 1 cup Biscuit or pancake flour
  • 2 eggs
  • 1/3 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dry or fresh herbs like rosemary, thymes, sage (optional)
  • oil for frying

Toppings

  • Mix a can of fish (salmon/tuna/sardines) with some mayonnaise and green onions (optional)
  • Crush a can of beans (chickpea/navy beans/kidney beans) and add 1 tablespoon of oil and 1-2 teaspoons of chopped garlic

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