Banana Shrimp Cake

Banana and shrimp does not normally mix, does it? However, these Banana Shrimp Cakes are great finger food. They are crunchy on the outside and soft, sweet and savory on inside.

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The Banana Shrimp Cake will go great with almost any type of sauce dip.

Ingredients

  • 2 bananas
  • 150g shrimp meat
  • 2 tablespoons lemon juice
  • 2 tablespoons corn starch
  • 2 tablespoons egg white
  • 1/4 cup bread crumbs

Seasonings

  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons cornstarch

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Click on the link below for the instructions.

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Fry Fish Fillet with Guava and Fermented Soy Beans

This is a very Chinese homey dish. My kids will certainly love the fish fillet with the fermented soy bean. The guava gives this dish a unique flavour. You may substitute the guava with other vegetables like zucchini, cucumber, etc.

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Ingredients

  • 1 teaspoon chopped ginger
  • 1 teaspoon chopped garlic
  • 1 tablespoon fermented soy beans
  • 1 medium sized guava, thinly sliced
  • 1 lb Basa fillet
  • salt and pepper to taste
  • corn flour to coat the fish fillet
  • 1/4 cup water

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Click on the link below for the instructions.

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Arctic Surf Clams

The Arctic Surf Clams is great as an appetizer. It is best served cold. You can buy frozen, ready cooked Arctic Surf Clams from Asian Supermarket like T&T in Vancouver.

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Ingredients

  • 1 package of Frozen Arctic Surf Clams
  • 2 tablespoons chopped green onions
  • 2 tablespoons chopped coriander leaves
  • 1 to 2 tablespoons sesame oil
  • 2 teaspoons chopped garlic
  • 1 teaspoon sugar
  • 1 teaspoon vinegar
  • juice from 1/2 lemon

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Swiss Pork Chop and Pancakes

Tanni was the demonstrator in this week’s cooking club at Gilmore Park Church. She made a fabulous Swiss Pork Chop and 2 different types of pancakes.

Regretfully, I did not have my camera with me as Ben brought it to work today. I managed to borrow a point and shoot digital camera from a good friend of mine, Rachel for the cooking class. Unfortunately, being unfamiliar with the camera, most of the photos did not turn out ok. So, I’ll try my best to illustrate today’s recipes with the few photos that I had.

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Ingredients for the Swiss Pork Chop

  • Centre cut boneless pork chop, butterfly and pound thin with a tenderizer hammer
  • Ham slices
  • Cheese slices
  • Salt
  • Pepper
  • Flour
  • Eggs
  • Breadcrumbs

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Instructions for the Swiss Pork Chop

  • Marinate the pork chop with salt and pepper for 30 minutes
  • Place cheese and ham slice in between the pork

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  • Coat the pork chop with flour, dip in beaten eggs and coat with bread crumbs

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  • Deep fry the pork chop in shallow oil for 3 minutes on each side until cooked.

This is a great recipe that kids would love. The melted cheese oozes out from the pork chop and the pork chop tasted really good. We all love this dish. (more…)

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Blueberry Muffin

Minoo’s second recipe is a healthy Blueberry Muffin made with whole wheat flour and honey. Minoo uses frozen blueberry because blueberry season is over. The frozen blueberry is as good as the fresh one.

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Ingredients

  • 1 cup whole wheat flour
  • 1 cup unbleached white flour
  • 2 teaspoons baking powder
  • a pinch of salt
  • 1 cup milk or buttermilk
  • 2 eggs, beaten
  • 4 tablespoons salted butter, melted
  • 3 tablespoon maple syrup or honey
  • 1 teaspoon vanilla
  • 1 cup blueberries

I will not blog in details of the process of making the blueberry muffin as I had blogged about a Banana Blueberry Muffin earlier. The steps will be similar.

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Pacific Salmon Loaf

For this fall session, I’ll try to attend another community kitchen so that I can learn more variety of recipes from a different group. I’ll be going to Minoo’s group at Caring Place on Thursday morning every other week.

Minoo shared two recipes this week. The recipes are Pacific Salmon Loaf and Blueberry Muffins. The Pacific Salmon Loaf in this recipe uses can salmon but you may use any left over baked salmon or even can tuna. The Salmon Loaf is served with a cucumber sauce.

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Ingredients

  • 2 (220g) cans salmon, drained and flaked
  • 1/2 cup (125ml) dry bread crumbs
  • 1/2 cup (125ml) chopped onion
  • 1/3 cup (75ml) chopped green peppers (or any other color peppers)
  • 1/3 cup (75ml) chopped celery
  • 1/2 cup (125ml) mayonnaise
  • 1 large egg

Ingredients for the cucumber sauce

  • 1/2 cup mayonnaise
  • 1/2 cup dairy sour cream or yogurt
  • 1/2 cup finely chopped cucumber
  • 2 tablespoons chopped onion
  • 3/4 teaspoon dried dill

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Click on the link for the instructions.

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Red Cooked Lion’s Head (Braised Giant Meatball)

Julie Chung started off the South Arm Community Center fall cooking session this week. Julie showed us how to make Giant Meatballs simmered with Suey Choy (Chinese cabbage). This dish is called “Hung Siew Si Ji Tao” in cantonese which literary means red cook lion’s head. The name of this dish came from the giant meatball which can be as big as a fist.

Julie served the Red Cooked Lion’s Head with some handmade noodles. The Chinese cabbages were very soft and flavourful and the giant meatball is very filing, not to mention.

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Ingredients

  • 1.5 to 2 lbs lean ground pork
  • 2 tablespoons chopped ginger
  • 2 tablespoons chopped green onion
  • 1/2 lb (about 8 pieces) water chestnuts, chopped
  • 1 head of suey choy

Marinates

  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 1 teaspoon rice wine
  • 1 egg
  • sugar and white pepper to taste

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Click on the link below for the instructions.

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