Berry Bread

Today, Tammi showed us (the Richmond Community Kitchen Cooking Club) how to make Berry Bread. She made 2 types of Berry Bread, mixed berry (frozen) and strawberry (fresh). She used the same batter recipe for both the bread.

Here is the fresh strawberries bread.

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Ingredients

  • 1 cup of fresh or frozen berries, chopped
  • 2 cups sifted all-purpose flour
  • 3/4 cup granulated sugar
  • 3 teaspoons of baking powder
  • 1/2 cup walnuts, chopped
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 tsp vanilla
  • 1 cup milk

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Sweet Potato Sweet Soup (Fun Shee Tong Sui)

I like Tong Sui which is the Chinese sweet dessert soup. There are many type of tong sui. Some takes a lot of steps and others are very simple. The sweet potato soup is very easy and fast to make — just took me 20 minutes.

Back in the days where I grew up in Malaysia, sweet potato are basically eaten by poor people. I recall my parents telling that during the second world war, people survived on these stuff because it was easy to grow. In Canada, sweet potatoes are referred to as yams.

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Ingredients

  • 3 pieces of sweet potato
  • 1 brown sugar slab (for sweetness)
  • 2 pandan leaves (for flavor)

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Congee Noodle King Seafood Restaurant on Kingsway

Arkensen is away camping this weekend and it’s one of those rare moments that Nanzaro can be the boss around the house. Although we know he misses his big brother but he cherishes times when he has 100% of our attention. So, this weekend he gets to choose where to eat out without his brother overruling him.

Nanzaro insisted on “Asian Food” and he wanted to go to a restaurant which we have never been to before. So, we recommended a nice Indian restaurant we always wanted to try out. But Nanzaro insisted that Indian food is NOT Asian food. This cracks us up as we found a blog just yesterday called “Indians Are Asians”. That was a very funny site, you should check it out here: http://www.indiansareasian.com/

We ended up the Congee Noodle King Seafood Restaurant which is located along Kingsway at the intersection with Joyce. I wanted congee. It was past almost 1pm when we got there — the restaurant was packed and like most popular Chinese restaurant, it was very busy and noisy. The wait was not too long — just about 10 minutes.

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Nanzaro has never been too adventurous when it comes to food. He always ordered the same food — ham yee gai lup chow fan (salted fish and diced chicken fried rice). Price was $7.25. It was a big serving enough for even two adults.

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Malaysian Style Curry Chicken

Big chickens don’t peck at small seeds.
~ Chinese Proverb

It’s been a long time since I made chicken curry. Curries are popular throughout Asia and comes in many different version. I think I know where the curry is generally from the color and look of it. The curry I made is the Malaysian style curry which is rich in coconut milk. The curry powder used is what gives the distinctive taste. I used the very popular Malaysian brand called Baba, which is available in the Richmond Public Market.

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The origin of the word curry is the Tamil word kari which means a sauce. Curries may be prepared from dried curry powder or from fresh roots and spices. Since curries are very rich in flavour, they are always served with a staple food such as steam rice. In Malaysia, curries are also eaten with bread or roti canai.

Ingredients

IMG_3976_edited-11 chicken, cut into pieces. I used mostly chicken drumsticks as the dark meat is more tastier and tender.
IMG_3971_edited-1This is the most important ingredient in making curry chicken. The BABAs meat curry powder is a blend of assorted spices including coriander, chilli, cumin, fennel, tumeric, dhal, pepper, cinnamon, cardamon, star anise, cloves and other spices.
IMG_3969_edited-1The rest of the ingredients include:

  • 8 to 10 tablespoons curry powder
  • 8 tablespoons water
  • 4 shallots
  • 4 cloves garlic
  • 4 slices ginger
  • 1 onion sliced
  • 1 tsp salt
  • 6 tablespoons oil
  • 1 can coconut milk
  • some curry leaves

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Sally Lunn Muffin

Better to eat bread in peace, then cake amid turmoil.
~ Slovak Proverb

Hi Rosy, this blog is for you!

Rosy blogged on making Sally Lunn’s Muffin here. Her pictures looked so nice that Ben asked that I try to make it using her recipe. Her muffins looks better — tall, nice and even have a blop on the top.

Sally Lunn’s muffins are bread said to have originated from Bath, England. There is actually a museum in Bath that is said to have been the home of Sally Lunn. If you want to find out more, here is their website.

This is what mine looks like. Kind of burned on the sides and also flat. Arkensen’s friend, Henry, pop over and had the muffins — he likes it very much. My own boys just took it for granted. Grrr …

So Rosy, where did I go wrong?

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Ingredients

  • 1/2 cup butter
  • 1/2 cup sugar
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 2 cups milk
  • 1/2 cup light cream (half & half)
  • 1/2 cup heavy cream (whipping cream)
  • 3 eggs, beaten

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Char Siu Bao (Part 2 of 2)

Even the best cooking pot will not produce food.
~ African Proverb

I am back with Part 2. This is where I use the filling made in my previous blog to make the buns. Sally commented in my first blog that she prefers the baked type. Oh yeah, that brings a point that there are two types of char sui bao (or char siu pau) — steamed and baked. The steamed ones like those shown below are the more common ones.

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Ingredients

  • 3 1/2 cups flour
  • 1 tablespoon shortening
  • 1/4 cup sugar
  • 1 pkg active dry yeast (2 1/2 teaspoons)
  • 1 cup warm water

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Char Siu Bao (Part 1 of 2)

To hit a dog with a meat-bun.
~ Chinese proverb

Here it is, the Char Siu Bao recipe as promised in our Xiao Long Bau blog. Char Siu Bao is translated as BBQ Pork Bun. The word Char Siu is cantonese for BBQ Pork. You can either buy the char siu from chinese restaurants or chinese BBQ meat shops. Alternatively, you can make it your own. It is not difficult and I have briefly blogged on how to make this in the Char Siu Wanton Noodle Soup blog.

In this first part of my blog on Char Siu Bao, I will focus on making the char siu filling. I normally prepare the filling in the morning. This is because the filling has to be chilled in the refrigerator for at least 2 hrs before making the Char Siu Bao. This will firm up the filling for easy handling. You got to try this one out because I am 101% sure that everyone in your family will love this.

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Char Siu Filling

Ingredients
  • 1/4 cup vegetable oil
  • 1/4 cup to 1/3 cup sugar
  • 1 cup diced onion
  • 1 tablespoon soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons oyster-flavoured sauce
  • 2 tablespoon sesame oil
  • 3/4 cup chicken stock or canned chicken broth
  • 3 tablespoons all purpose flour
  • 1 lb (about 2 cups) diced Char Siu

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Egg Florentine Version 1.0

A chicken is hatched even from such a well-sealed thing as an egg.
~ Chinese Proverb

LOL! Believe it or not, but I have never seen Egg Florentine in real life before, let alone eat it or make it. But the name sounds fancy and I have seen some nice pictures of it. So, I gave it a try … trying to follow the recipe closely. This is how mine turns out!!

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Is this right? Honestly, tell me. It sure did not closely resemble some of the images I googled.

It looks terrible but does taste quite OK — trust me, the boys told me so. If you let me know where I went wrong, I’ll try again and post my Eggs Florentine version 2.0.

Ingredients

  • 9 oz. frozen chopped spinach, thawed
  • 4 eggs, soft-boiled
  • 1 oz. butter
  • 1 oz. plain flour (3 tablespoons)
  • 1 1/4 cups milk or cream
  • 6 oz. cheddar cheese, grated (1 cup)
  • Salt and pepper

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