Beef and Noodles

Andrea showed us how to make the Beef and Noodle in our last Richmond Cooking Club. Andrea told us that she adopted the recipe from the Canadian Living magazine and that she makes this often for her family.

It is a variant of a dry rice noodle flavoured primarily with soya sauce. This is a simple and quick dish to make.

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Ingredients

  • 6 oz rice stick noodles
  • 2 tablespoons vegetable oil
  • 2 large cloves garlic, minced
  • 1 jalapeno pepper, sliced (optional)
  • 6 oz top sirloin grilling steak or inside round marinating steak, thinly sliced
  • 1 1/2 cups chopped broccoli or green beans
  • 2 tablespoons soy sauce (or 1 tablespoon of fish and soy sauce)
  • 1 teaspoon granulated sugar
  • 1 cup bean sprouts
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh basil or parsley
  • lime pieces

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Japanese Cabbage Pancake

For this week’s cooking club, Tammi also showed us how to make a Japanese Cabbage Pancake. This seems like a simplified version of Okonomiyaki that Yumiko made. Yumiko’s Okonomiyaki was awesome and had a lot more ingredients. Tammi uses prawns and cabbage — a simpler version but much more quicker to make.

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Ingredients

There are only 5 ingredients in this recipe:

  • 1/3 piece of a small cabbage
  • 6-7 pieces of prawns
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • 4 eggs
  • salt and pepper

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You may substitute the prawns with mushrooms, green onion, peppers or carrot if you prefer a vegetarian pancake. For those who prefer other meat can also substitute the prawns with diced ham, diced cooked chicken, bacon, cheese, etc. (more…)

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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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Glutinous Rice Ball (Tangyuan) with Sesame Peanuts

Words that come from the heart stay warm three winters long.
~ Chinese Proverb

Today’s blog is about Winnie’s recipe which she shared on our Cooking Club. There are many steps to making this but are pretty simple. We took 1 hour to make this including cooking time.

Tangyuan can be unfilled or filled, fillings can include red bean paste, chopped peanuts and sugar, sesame paste (ground black sesame seeds mixed with lard), rock sugar (which would create a hot, melting caramel-like filling), etc. We used peanut butter and instant sesame powder which gives a strong peanut butter taste.

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To the Chinese, Glutinous rice ball (tangyuan) is eaten all year round, although it is commonly associated with the Chinese New Year, and the Lantern Festival. Glutinous rice ball is made by mixing glutinous rice flour with a small amount of water and form into balls and is then cooked in boiling water and served in syrup water.

Ingredients

These ingredients is sufficient to make about 20 rice balls — good enough serving for 4-5 people.

For the glutinous rice balls:

  • Peanut Butter: 3 tablespoon
  • Instant Sesame Powder: 2 tablespoon (buy them from Asian stores)
  • Icing Sugar: 2 tablespoon
  • Roasted Sesame Seeds: 3 tablespoon
  • Glutinous Rice Flour: 400g

For the syrup:

  • Ginger: 1 piece
  • Brown Sugar: 150g
  • Mandarin Orange Peel: 1 piece

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Korean Style BBQ Beef on Dried Shrimp Pancake

When the big fish fight the shrimps must lie low.
~ Creole Proverb

The Richmond Community Kitchen, coincidentally, showed Korean BBQ beef for the session this week. The lesson today was led by Tanni Lee. I like Tanni because she is soooo cheerful and have a smile all the time for everyone.

Tanni made two separate dishes that complements each other. The Korean Style BBQ Beef goes very well with the dried shrimp pancake. For garnishing, she used kiwi fruit. She also used the kiwi fruit juice to marinate and tenderize the beef.

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Korean Style BBQ Beef

Ingredients:

  • 1.5 lb Beef
  • 1.5 tablespoon sugar
  • 1/2 teaspoon black pepper
  • 1 tablespoon honey
  • 2 tablespoon kiwi juice
  • 1.5 tablespoon green onions
  • 2.5 tablespoon korean soya sauce
  • 1 tablespoon chopped garlic
  • 1/2 tablespoon chopped ginger
  • 2 teaspoon dark soy
  • 1.5 tablespoon sesame oil

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