Stir Fried Pork Belly with Garlic Stem

Garlic stem is in season. It is 99cents for a bunch.

We cooked this Stir Fried Pork Belly with Garlic Stem as a side dish to go with steamed rice.

Ingredients

  • a bunch of garlic stem, cut into 1 inch pieces
  • half a pound of pork belly, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon mushroom seasonings
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sugar

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Ants Climbing Tree

I love this dish called Ants Climbing Tree. So, Ben made it for me one day.

Ingredients

  • 4 oz mung bean noodle/glass noodle
  • 1 tablespoon oil
  • 1 tablespoon finely minced ginger
  • 1 tablespoon spicy fermented bean sauce
  • 4 oz ground pork
  • 1 can (398ml) chicken broth
  • 1/2 teaspoon sugar
  • 1 teaspoon dark soy sauce
  • 2 teaspoons light soy sauce
  • 2 stalks green onion, chopped
  • 2 Thai chili, finely chopped (optional)

Source: The woks of Life

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Korean Glazed Potatoes (Gamja Jorim)

I like the sweetish Korean potato banchan whenever I dined at a Korean restaurant.

Ben noticed that I like Gamja Jorim and he searched for the recipe to make this side dish for me. He is sweet, just like this dish.

Ingredients

  • 4 medium potatoes, peeled, cut into 1/2-inch cubes, rinsed well to remove starch
  • 1 large onion, cut into 1 cm chunks
  • 2 tablespoons vegetable oil
  • 4 cloves of garlic, minced
  • 4 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons corn syrup
  • 1 teaspoon sesame oil
  • toasted sesame seeds, optional
  • chopped green onion, optional
  • 3/4 cup water

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Stacked Potato Gratin

The South Arm Multicultural Community Kitchen made a side dish of Stacked Potato Gratin.

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Minoo shared this recipe of Stacked Potato Gratin just in time for Thanksgiving as we met the week before Thanksgiving.

Ingredients

  • 2 kilograms large potatoes (about 5)
  • 1 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh thyme or 1 tablespoon dried ones
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons salt or to taste
  • 1/2 teaspoon freshly grated nutmeg or ground nutmeg
  • 1/2 teaspoon ground black pepper
  • paprika for sprinkling on top, optional

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Source: South Arm Community Kitchen

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Home Made Fried Peanuts with Cilantro and Chili

If Ben can cook, so can you!

Ladies and gentlemen, boys and girl … TADA!

Presenting …

The Home Made Version

The Home Made Version

… Home Made Fried Peanuts with Cilantro and Chili. It is easier to make than I thought. It is not quite like the ones we had in S&W Pepper House (see full post here).

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The Pro Version from S&W Pepper House

There are some obvious difference between the Pro and the Home Made version but that is OK. After all, this is Release 1.0. Future releases will be better.

My version is not as crunchy. It is also not as spicy. It look duller. It did not taste just as good. But I am happy with it because everyone likes it.

It was fmed who found the 怪卤花生 Vinegar Peanuts recipe from this site.

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We bought the raw peanuts from the grocery store on the ground floor of the Richmond Public Market. This is dirt cheap. We got them for just $4 for a bag of 3 lbs. There are Dan-D-Pak ones which are more expensive.

I think you can make at least 12-15 servings with the 3 pounds of raw peanuts. So the peanut cost is just 30-40 cents to make this serving. If you eat at S&W Pepper House, the same serving is $5.

Here is how this is made … Continue reading

Venezuelan Cuisine: Fried Plaintain Slices (Tajadas)

The last element in the Pabellon Criollo dish is the Fried Plaintain Slices. Plaintain is generally used for cooking. Unripe plaintain is starchy and not suitable to be eaten raw. Plantain also has a firmer texture than sweet banana. That’s why they are usually steam, boil or fry before eaten.

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When buying plantain, you want to pick those with brownish skin for a more ripe plantain which tends to be sweeter.

Ingredients

  • 3 plantains, peel and cut into long slices
  • Mozzarella cheese, grated
  • oil for frying

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Source: Maria

Prep time: 5 minutes;  Cook time: 10 minutes;  Serve 4 to 6

Instructions

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Simply fry the plantain with a couple tablespoons of oil until both sides are golden brown. Serve plantain with grated mozzarella cheese.

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This will complete the series for the Venezuelan national dish, Pabellon Criollo con Barandas. Maria, thank you for sharing with us.

Creamed Kale with Caramelized Shallots

The last kale recipe in the kale feast at the Gilmore Park Church Community Kitchen is a side dish.

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This Creamed Kale with Caramelized Shallots is absolutely delicious, almost like a dessert. It’s creamy and sweet from the caramelized shallots.

Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons finely chopped Spanish onion
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • pinch of freshly grated nutmeg
  • salt and freshly ground pepper
  • 3 pounds kale, center stalk removed, and coarsely torn into pieces

Ingredients for Caramelized Shallots

  • 6 tablespoons unsalted butter
  • 2 tablespoons sugar
  • 10 shallots, peeled and sliced, or 40 baby onions, peeled
  • salt and freshly ground pepper

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Source: this recipe is adapted from Food Network, Bobby Flay

Prep time: 30 minutes;  Cook time: 30 minutes;  Serve 6 to 8

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Roasted Sweet Potatoes

For side dish, June and Helmut prepared some Roasted Sweet Potatoes at the South Arm Cooking Club for Seniors.

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I simply love Roasted Sweet Potatoes. They are sweet and earthy. I like to make this healthier alternative to snack foods when hosting parties.

Ingredients

  • 2 pounds medium sweet potatoes
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon smoked paprika or cumin, optional

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Source: Charlene Dy

Prep time: 10 minutes;  Bake time: 45 minutes;  Serves 4

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