Shrimp in Yellow Curry

The main dish for the Thai theme kitchen made in the Richmond Community Kitchen is Shrimp in Yellow Curry.

You can use chicken for this recipe but make sure the chicken is properly cooked.

We served the shrimp in yellow curry with white basmati rice. You can check on how to cook the basmati rice here. The cooking time may be less white basmati rice than the brown basmati rice.
Ingredients

  • 2 tablespoons peanut or vegetable oil
  • 1 cup minced onion
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 red pepper, cut into strips
  • 1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
  • 1 tablespoon curry powder, or to taste
  • 1 cup fresh or canned coconut milk
  • 1 1/2 to 2 pounds medium-to-large shrimp, peeled (we used frozen cooked shrimp that has been defrosted and pad dry)
  • salt and freshly ground black pepper to taste
  • 2 tablespoons nam pla (fish sauce), or to taste
  • 1/4 cup chopped cilantro or mint leave
  • 1/4 cup unsalted peanut


Source: this recipe is adapted from New York times cooking
(more…)

Continue Reading Shrimp in Yellow Curry

Fresh Pasta with Spicy Sausage, Shrimps and Bruscetta Sauce

Lorna alerted me about the free cooking classes organised by the Touchstone Family Association. These cooking classes is part of the Eating Together activities carried out in the week of Feb 21st to 28th. Feb 21st is proclaimed as Family Day in Richmond by the Richmond Mayor Malcolm Brodie. Research has found that families who eat together, stay together; more so if the families grow, shop, cook and eat together.

When I called up to enquire about the free cooking classes, there were only two spots left for the last cooking class. Without hesitation, I registered the spots for Lorna and I. I was glad to know that the chef who will be demonstrating for this cooking class is none other than chef Ian Lai from the Terra Nova Schoolyard Society. I had blogged on several of the workshops hosted by Ian Lai before here:

Here are some tips on cooking at home shared by Ian:

  • prepare multiple portions that you can use for lunches, freeze or share with neighbours
  • incorporate more grains into your diet as they are inexpensive, versatile and can be used on their own or in combination with soups, stews, as a hot cereal or as dessert
  • use no more than 5 ingredients and you do not need to keep a huge pantry
  • focus on quick and nutritious recipes
  • eat as fresh as possible
  • shop the perimeter, neighbourhood corner stores
  • support local farmers market for sustainability
  • get your children involved
  • turn off cell phones, TV’s and computers during the meal
  • share your bounty and provide for those in need
  • think three meals ahead
  • give yourself a day off
  • work those flyers for deals
  • dont buy it if you cant pronounce it
  • limit pre-packaged, high salt products; it does not take much to make your own spice blends
  • learn how to purchase and use a quality knife as in this Knife Skills workshop

Fresh-Pasta-with-Spicy-Sausage-and-Shrimps-1

The free cooking class was attended by close to 30 people. It was held at Trial Appliances in Richmond and hosted by Arlene Kroeker, a food writer for the Richmond Review. Trail Appliances has a top notch kitchen for cooking demonstration.

We were greeted with some appetizers on the table while waiting for the cooking class to start. There were baguette, hummus, bruscetta sauce and the above spicy crisp.

Fresh-Pasta-with-Spicy-Sausage-and-Shrimps-11

The first dish presented by Ian Lai is called Fresh Pasta with Capicola, Shrimps and Sun Dried Tomatoes. I remembered Ian used some spicy sausage and bruscetta sauce during the demonstration, hence I used a more appropriate name for the recipe.

Ian usually do not use recipes in his demonstration. How, for this demonstration, he actually prepared a recipe and it makes my job so much easier.

Ingredients

  • package of fresh pasta
  • 1/3 cup of diced shrimp
  • 1/3 cup spicy sausage
  • 1/3 cup chopped sun dried tomatoes
  • 1/3 cup diced onion
  • 1 cup fresh tomato sauce (he used bruscetta sauce during the demo)

Fresh-Pasta-with-Spicy-Sausage-and-Shrimps-2

P/S: please ignore the onion, carrot and celery as they are for another recipe.

Source: Ian Lai

(more…)

Continue Reading Fresh Pasta with Spicy Sausage, Shrimps and Bruscetta Sauce

Corn and Shrimp Tortilla Soup

Carol and Charlene worked on the Corn and Shrimp Tortilla Soup at the South Arm Cooking Club for Seniors.  Looks like we had fewer participants for this cooking meet as Charlene and Stella have to pitch in to help out the teams.

This recipe is adapted from Cooking Light and it serves 8.

cornshrimptortillasoup-8-600x400

This Corn and Shrimp Tortilla Soup has the sweetness from the corn, the springy texture from the shrimp and the crunchy texture from the tortilla and a little kick from the jalapeno.  This is a very refreshing soup with the hint of sourness from the lime juice and fresh cilantro.

Ingredients

  • 1 tablespoon oil
  • 1 onion, chopped
  • 1/2 teaspoon salt
  • 1 cup chopped red bell pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 4 garlic cloves, minced
  • 1 jalapeno pepper, seeded and minced
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 (16 ounce) can fat-free, low-sodium chicken broth
  • 1 (8 ounce) bottle clam juice
  • 2 cups fresh corn kernels (about 4 ears) or frozen ones
  • 1 1/2 pounds medium shrimp, peeled and deveined (we used frozen ones)
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup lime juice
  • 1/4 teaspoon black pepper
  • 1 1/2 cups coarsely crushed tortilla chips

cornshrimptortillasoup-1-600x400

(more…)

Continue Reading Corn and Shrimp Tortilla Soup

Vietnamese Shrimp Roll

Zoe demonstrated how to make Vietnamese Shrimp Roll in the Caring Place Community Kitchen. This is a good demonstration as everyone get hands on making the rolls.

IMG_3962

Vietnamese Spring Roll is a very healthy dish as it is made from fresh ingredients and no frying or what so ever.

Ingredients

  • Rice paper
  • Oriental style rice noodle (rice vermicelli)
  • Shrimp
  • Romaine hearts
  • Lemon/Lime
  • Fish sauce
  • Sugar
  • Sweet chili sauce

IMG_3917

Click on the link below for the instructions.

(more…)

Continue Reading Vietnamese Shrimp Roll

Cheesy Shrimp Dish

Minoo made this Cheesy Shrimp Dish to be eaten with rice. You may substitute the shrimp with other meat like cooked chicken or ham. This is kind of one pan dish. It’s complete with protein, fiber, vitamins and carbohydrate.

IMG_9490_edited-1

Ingredients

  • 2 cups of cooked rice
  • 3 tablespoons oil
  • 1 cup cooked shrimp or chicken or ham
  • 1 onion, chopped
  • 1 red sweet pepper, chopped
  • 2 cloves of garlic, minced
  • 2 large tomatoes, diced
  • 2 eggs
  • 1 cup grated cheddar cheese
  • 2 teaspoons tamari
  • salt and pepper to taste

IMG_9471_edited-1

Click on the link below for the instructions.

(more…)

Continue Reading Cheesy Shrimp Dish

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.

Lorna042_edited-1

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

Lorna003_edited-1

Click on the link below for the instructions.

(more…)

Continue Reading Banana Shrimp Cake

Salt and Sugar Shrimp

This is another thing I prepared for the recent BBQ at the South Arm Park. It is simply called the Salt and Sugar Shrimp. The recipe for this was also…

Continue Reading Salt and Sugar Shrimp