Burnaby Community Kitchens

 Tsukenmono Salad  This Japanese-Canadian recipe is from the book From the Sea and Shore.  You can vary the vegetables based on what you have available.  

 Perfect Fried Tofu serves 3 You won’t believe how easy it is to make Perfect Fried Tofu! Tossed in a simple marinade, these golden nuggets are pan-fried and ready to eat in just 15 minutes (after pressing your tofu). Prep: 5minutes mins Cook: 10minutes mins Tofu pressing time: 30minutes mins Total: 45minutes mins  Servings: 3 servings PrintPinCommentSave Ingredients  ▢14.5 ounce extra-firm tofu ⦁ ▢1 tablespoon soy sauce ⦁ ▢2 tablespoons ⦁ cornstarch ⦁ ▢1/2 teaspoon garlic powder, optional ⦁ ▢2-3 tablespoons ⦁ olive oil Instructions  0. Press the tofu: Press the tofu by wrapping it in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for 30 minutes to an hour. Alternatively, use a tofu press (link). You can press tofu ahead of time in batches, then store in the refrigerator, in a covered container, for up to 1 week. 1. C...

 Here’s a recipe contributed by Louvaine.  It’s from a book called From the Sea and Shore. Collected from senior members of the Steveston Japanese Canadian community, the recipes in this book reflect their frugality and ingenuity in preserving Japanese tastes and culture using ingredients local to the West Coast.

  Shiitake mushroom and miso soup serves 6 to 8 Get Recipe This Japanese-inspired soup uses dried shiitake mushrooms. Ingredients: 1 bunch scallions, sliced thin, white and green parts separated One 1-inch piece fresh ginger, chopped 3 cloves garlic, chopped 2 tablespoons toasted sesame oil 8 cups water Three 6-inch pieces dried kelp (kombu) 1/4 cup bonito flakes 3 ounces dried shiitake mushrooms 1/2 cup light miso 1 pound baby bok choy, cut in quarters 8 ounces firm tofu, cut into cubes Method: In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water.    Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside.    Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender.    Add ...

  Japanese Carrot Ginger Salad Dressing yield: 2 cups Get Recipe This is like the yummy dressing that you get at many Japanese restaurants. INGREDIENTS 7 ounces carrots (peeled and chopped )- about 3 medium carrots 4 ounces onion (peeled and finely chopped) – about 1 2 tablespoons ginger (peeled and finely chopped) 1 tablespoon granulated sugar 1/4 cup soy sauce 1/2 cup rice vinegar 1/2 teaspoon salt 3/4 cup organic canola or vegetable oil HOW TO MAKE JAPANESE CARROT GINGER SALAD DRESSING You will need a blender to make this salad dressing. Add all the ingredients, except for the oil, in the blender and press start. Blend until the texture is smooth. While keeping the blender on, slowly add the oil so that it emulsifies (blends) with the other ingredients. It’s important to do it slowly otherwise the oil can separate and ruin the dressing, so take your time for this step! Do a taste test and if you think it needs adjusting, add a little mor...

  Laksa Noodle Soup 2 large servings Get Recipe This is a recipe for a real Malaysian restaurant quality laksa made by  sprucing up store bought laksa paste!  You can't just dump store bought laksa paste into coconut broth! The key is to freshen up the paste by sautéing it with garlic, ginger, chilli and lemongrass. Makes a world of difference! This makes 2 large bowls. Because large is the only way to go with Laksa! Ingredients CHICKEN STOCK 2 cups (500 ml) chicken stock / broth 1 cup (250 ml) water 3 chicken drumsticks  LAKSA BROTH 1 1/2 tbsp oil 2 garlic cloves  , minced 2 cm / 4/5" piece of ginger  , finely grated 1 lemongrass  , white part grated 2 birds eye chillis  , finely chopped  1/2 cup (175g) laksa paste  400g / 14 oz can coconut milk  2 tsp fish sauce  (sub soy) NOODLES + TOPPINGS 50g / 1.5 oz vermicelli noodles ...

  Beef and mushrooms stir-fried over rice   serves 2   Get Recipe Ingredients 2 bowls of white fluffy rice 4 ounces ribeye, thinly sliced into bite size strips 1 garlic clove, minced 2 teaspoons toasted sesame oil ½ teaspoon kosher salt 1 tablespoon oyster sauce (or soy sauce ) ¼ teaspoon ground black pepper 1 cup chicken broth (or beef broth or vegetable stock) 2 teaspoons potato starch    Vegetables and mushrooms 3 dried shiitake mushrooms , soaked in cold water for several hours until soft, sliced thinly 2 to 3 ounces enoki mushrooms (about ½ package), trim off the woody base of the stalks 1 small carrot (about 2 ounces), cut it 2 inch long crosswise and slice thinly 1 spicy green chili pepper (optional), chopped if using 2 green onions, divide white and green. Cut white part into 2 inch long and chopped green part for garnish 1 small onion (about 2 to 3 ounces), sliced thinly Directions Combine the chicken broth and potato starch in a bowl and mix we...

  Laksa Noodle Soup 2 large servings Get Recipe This is a recipe for a real Malaysian restaurant quality laksa made by  sprucing up store bought laksa paste!  You can't just dump store bought laksa paste into coconut broth! The key is to freshen up the paste by sautéing it with garlic, ginger, chilli and lemongrass. Makes a world of difference! This makes 2 large bowls. Because large is the only way to go with Laksa! Ingredients CHICKEN STOCK 2 cups (500 ml) chicken stock / broth 1 cup (250 ml) water 3 chicken drumsticks  LAKSA BROTH 1 1/2 tbsp oil 2 garlic cloves  , minced 2 cm / 4/5" piece of ginger  , finely grated 1 lemongrass  , white part grated 2 birds eye chillis  , finely chopped  1/2 cup (175g) laksa paste  400g / 14 oz can coconut milk  2 tsp fish sauce  (sub soy) NOODLES + TOPPINGS 50g / 1.5 oz vermicelli noodles ...