UBC Farm workshop

I would like to say a big THANK YOU to everyone who came out tonight to our first Japanese cooking workshop at UBC farm. I had a great time with everyone and we were so fortunate to cook amazing and delicious organic vegetables picked right at UBC Farm.

If you have any questions, please don’t hesitate to email me to kimikos@shaw.ca. I am more than happy to answer any questions you have. Hope you cook some dishes we learned tonight!

Also thank you so much to Seth and Carly to reach out to me and organize this wonderful workshop. A big thank you to Amanda to help me during the workshop!

Thank you again, everyone and hope to see you all soon!

Kimiko

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Okinawa Donut holes

These sweet yummy little Japanese style donut holes are called Sata Andagi and originally are from Okinawa. They are made simply from eggs, sugar, flour and a little oil and milk and deep fried. My kids called them “Tim Bites” but I say no…. they are “Kim Bites” from Kimiko’s Kitchen!

Okinawan Donut holes

  • 80g sugar
  • 2 eggs
  • 1 tbs. oil
  • 200g flour
  • 1 tsp. baking powder
  • Oil for deep frying

For Sprinkling

  • 2 tbsp. Sugar
  • 1 tsp. Cinnamon
  1. In a medium bowl, combine flour and baking powder.
  2. In another bowl, mix sugar, eggs and oil and mix well.
  3. Add flour mixture to egg mixture and combine.
  4. Make small balls of dough about 1 inch in diameter and gently add them to hot oil in a deep frying pan. Turn often and deep-fry about 6-7 minutes till golden brown, with a large split in the center. Cool slightly and sprinkle cinnamon sugar if you like.

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Lovely cooking class in Pender Island

I was so lucky to attend a lovely cooking class this week in Pender Island with my mother in law.  Lisa Ferro showed us gorgeous three dishes and three lovely chocolate desserts. I had so much fun with 12 ladies and 5 hours went so quick.

I am too a cooking instructor, so I know how much work and effort Lisa put in this cooking class. She did an amazing job and I learned so much from her.

Find out more about Lisa Ferro, visit her website, www.fortytwowoodenspoons.com