June 14, 2019 Session
The myriad applications of the seemingly all-purpose glutinous rice powder
Entry level: Glutinous Rice Balls
In a large bowl mix 100 g of glutinous rice powder with 60 to 70 g of water. Knead until smooth. Divide the dough into chunks, each the size of a egg yolk and roll them into balls. Cook the rice balls in the boiling water. Once the balls begin to float, add more cold water. Repeat this step one more time. Scoop out the rice balls and top with brown sugar and sesame seeds to serve.
Medium level: Muah Chee
Mixed 100 g of glutinous rice powder with 60 to 70 g of water. Knead until smooth. Take a frypan, add a small amount of oil and pre-heat on medium heat. Transfer the dough into the frypan and press it with the spatula, then flip it and continue pressing, until it has become a thin pancake, and turned golden colour on both sides. Take the pancake to a chopping board and sprinkle on brown sugar, sesame seeds and chopped peanuts, then roll up the pancake and cut into small pieces to serve.
Medium level: Glutinous Rice Cake with Butter
In a large bowl, combine 300 g of glutinous rice powder, 100 g of rice powder, 300 g of sugar, 2 teaspoons of baking soda, 5 large eggs, 2 cups of milk, one can of coconut milk, and 65 g of melted butter (no salt). mix until smooth, then pour into a greased baking pan. Bake at 360 degrees F for 50 minutes. Sprinkle on some raisins and nuts and bake for additional 5 minutes at 350 degree F.
Advanced level: Salty Green Rice Balls
1. Stuffing: Cut bamboo shoots, dry tofu, preserved vegetables and pork belly into small chunks. Stir fry until the meat is fully cooked.
2. Wrap: wash and soak some dry wormwood, pour it in the blender and blend it til smooth. Pour it to a sauce pot and bring to boil, gradually adding glutinous rice powder, and stir until the glutinous rice is fully cooked (It should look “cottony”). Transfer to a kneading pad, and knead it til smooth and separate it into small chunks. Press it to form thin wraps.
3. Use the prepared wrap and add the stuffing, wrap it and press to seal. Steam it for 5-8 minutes to serve.
Advanced level: Sweet Green Rice Balls
Stuffing: red bean paste
Wraps: follow the method described above
Make the rice ball same as before, steam it for 8-10 minutes to serve.
May 24, 2019 Session
Marriage is important; it can be fulfilling, but it is seldom easy and has its challenges. Transitioning to Canada often adds the special challenges of a long-distance relationship.
We at West Point Grey Baptist Church are delighted to host a session of CCC which focuses on marriage as we have the good fortune of having several renowned marriage relationship leaders available:
Our own Paul Stevens will be demonstrating the cooking of English pancakes. Paul leads marriage enrichment seminars internationally, and he will be available to answer questions and to add his insight during group discussions
Our own Amy and Michael Weidman lead marriage enrichment sessions. Amy will make the presentation (in Mandarin) and lead the discussion times.
Andre Chen (Shanghai) Andre is VP of Trendy, a global fashion company. Additionally, he is CEO of Denham Jeans in Amsterdam. He is also the founder of a Chinese diaspora outreach (CHYASTA) where he assists Chinese people to integrate faith and life including family and marketplace. His work requires him to be separated from his wife for long periods of time. Andre has agreed to share what he has learned about marriage in those circumstances. (firstname.lastname@example.org)
Han Lin (Hans) from Xiamen, China. He is executive director of Xiamen Christian Business Man’s Committee, with the goal of wanting a biblical and theological basis for faith and work to transform the marketplace and doing kingdom work. (Hanslin23@gmail.com)
The session will include time for discussion, sharing of our experiences, and a time for questions around the tables
This is a rare opportunity. Don't miss it!
April 26, 2019 Session
Today’s session will be in two parts:
Part 1: 9:30 - 11:00 am - Chef Peter will be teaching us how to make sushi and sushi vinegar.
Part 2: 11:00 am - 12:30 pm - Cathy Zhang will be speaking to us about “Treasure Hunting — Online ELL Learning Resources”. Cathy Zhang is LB secondary school ELL department ‘s head.
Peter was a chef during the 1980s at one of the earliest 5-star hotels in Nanjing, China. In the 1990s he went abroad to study in Japan, learning the different schools of Japanese cuisine and different styles of Japanese cooking. In 2001, he immigrated to Vancouver, establishing six Japanese cuisine restaurants: Sakura Sushi, Akira Sushi, Irigawa Sushi, and Jun Sushi. Peter is also a council member of the China Master Chef Association (CMCA). He pioneered the concept of the masterclass when he began to teach people in China Japanese cuisine. He also heads the Department of Japanese Cuisine at Winston College. Currently he has a lot on his plate: director of Easy Cooking Enterprise as well as having founded the Peter Fusion Cooking Studio. His masterclasses are pulling in people from all over Greater Vancouver while getting amazing reviews. These masterclasses are focused around his experience in running restaurants as well as his nuanced cooking techniques. While spreading his knowledge in Vancouver Peter continues to teach classes in China. Although his knowledge in Japanese cuisine is extensive, he specializes most in Kaiseki Cuisine (which means “traditional multi-course Japanese dinner).
April 12, 2019 Session
1. Mediterranean style rice
At this session, Joey Hsieh will be showing us how to prepare Mediterranean style rice: Very tasty and quite healthy variation on preparing rice.
2. Momo Cha Cha
Joey will also show us how to make one of her favorite desserts: Momo Cha Cha (also known as Burbur Cha Cha Cha)
March 8, 2019 Session
1. Stuffed Tofu
A famous dish of the Kakka cuisine, rich in nutrients, tender and smooth with mouthwatering aroma. It’s a must have dish during the holidays.
The legend of Kakka stuffed tofu:
Legend has it that the stuffed tofu originated from the dumplings in the north. Because the Lingnan region produces less wheat, the Kakka settlers replaced the flour with tofu and stuffed it with meat. Because of its delicious taste, it has become a signature of Kakka cuisine.
There is another legend: A long time ago, there were two good brothers who could not decide on what to order. One wanted to eat pork and another wanted Tofu. Thinking on his feet, the chef came up with a way to make the best of both worlds, producing the stuffed tofu.
2. Abacus Beads
A well-known traditional snack from Kakka. Made from tapioca starch and formed into the shape of the abacus beads. It has a smooth and chewy texture. When stir-fried with meat and veggies, it can be a yummy snack or even a main dish.