My latest obsession-- Thai red bird eye chillies 🌶🌶! After having a handful left over from my Vietnamese cuisine cooking class, I have been inspired to cook other Southeast Asian dishes-- namely Thai!! Hot-fire morning glory (or ong choy), a popular stir-fried green vegetable side is so super easy, and absolutely fragrantly delicious wok-tossed with ground bean sauce, garlic and of course spicy chopped chillies🔥. More recipes to come from my family night's Thai meal... #myeyesonredbirdeyechillies Morning glory is labelled as ong choy in Asian supermarkets. You can get the large bunch in light or dark green... I don't notice any difference between their natural flavours. Ubiquitously used in Southeast Asian cooking, these tall stem long leafy greens are chopped in several parts and stir-fried in shrimp paste, fermented beancurd or other spices. For this particular Thai version, the ground bean sauce imparts earthy, savoury and slightly sweet flavours to the dish. Such an amazing blend of aromas and tastes alongside garlic and chillies of course. Hot Fire Morning Glory (adapted by Vatch's Thai Street Food) 2 Tbsp. oil 2 garlic cloves, finely chopped 2-4 small fresh red chillies, finely chopped 1 Tbsp. ground bean sauce 225 g morning glory (ong choy), roughly cut into 2-inch lengths 1/4 cup chicken broth 1 tsp. sugar 1 Tbsp. soy sauce Heat the oil in a wok or skillet. Add the garlic and chillies and fry until the garlic is golden brown. Add the bean sauce and sugar, stir-fry quickly, and then add the morning glory, stirring once. Pour in the chicken broth and simmer gently until the stems start to soften but stay slightly tender-crisp. Season with the soy sauce, stir once and place into a serving dish. Enjoy hot. Blurry focus lol! But look at the garlic sizzle :) The intermingling of aromatic bean sauce and ingredients in the air is incredible! Do not overcook or the stems will lose its slight crisp! So deelish, we had this two nights in a row back by popular demand by my boys :D. Stay tuned for the rest of my Thai dinner which included Tom Yum Goong (Spicy Lemongrass Shrimp Soup) and Pad Thai made with more piquant love from chillies!

Unagi-don or Unadon for short! Roasted or grilled caramelized glazed eel over rice 🍚🥢! That's what I'm talking about 😍... Sweet soy sauce (called tare) basted eel fillets grilled over the charcoal fire (kabayaki-style) is one of the most beloved and decadent rice bowls by the Japanese. You can make this for your family simply as they are conveniently prepared, cooked and ready to heat and eat. Buy the prepared frozen eel fillets in the freezer section of Asian supermarkets. Place eel and its accompanying glaze sauce in a foil wrap and close to heat in hot 350F oven for 15 mins (I like to add sauteed green onion pieces). I like adding egg crepe ribbons for another protein and pop of colour to the bowl. Plus it goes so well with eel and rice. Try it with your favourite toppings and introduce a wide array of Japanese condiments to elevate the taste experience such as sliced green onions, nori strips, Japanese kewpie mayonnaise, green seaweed powder (aonori), furikake (mixed seasoning for rice), toasted sesame seeds and Shichi-mi tōgarashi aka seven-flavor chili pepper. Lay everything on the table for DIY customization. I also served this meal with sides of kimchi and seasoned spinach Korean-style. A quick exquisite 🇯🇵 comfort hot rice bowl (donburi) comes together in a flash to tempt and tantalize. So tender and flavourful 🤤! Itadakimasu! 🌸 Oishiiiiii!!!

I am super excited to introduce you to Smita Chandra, a renowned Indian cookbook author, cooking instructor, brand ambassador, food consultant and spokesperson for various food companies, and her vast culinary talents and experiences goes on. She also develops recipes for Kraft's South Asian platform Kraft Ka Khana and I had the pleasure to meet her before I left Kraft Kitchens. She's simply the sweetest person and extremely passionate about food and travel, and teaching. I invited her to guest blog on Susan's Savour-It with an Indian recipe that appeals to families and that is great for fall... I think we can all agree butter chicken fits this bill in so many ways. Without further ado... Smita Chandra, a leading authority on Indian cooking. Butter chicken is one of the best known and best loved dishes of Indian cuisine. Ask anyone what their favourite Indian dish is and chances are they will say it is Butter chicken! There is something almost addictive about the rich, creamy, mildly spiced tomato sauce, studded with succulent morsels of roasted chicken. If you are trying to get your kids used to eating a bit of spicy food, this is the dish to get them hooked on! It is quite easy to make butter chicken at home. All you need are a few well-chosen spices, tomatoes, butter and cream. My home-style version also has sautéed onions and peppers for added flavour and texture. You can throw in any veggies that you like such as sliced zucchini, roasted cauliflower, fava beans, or whatever you have lying around in your refrigerator. I like to use boneless skinless chicken thighs because they have better flavour than its breasts and they don’t dry out with long cooking. However, you can easily substitute chicken breasts if you like and cut down on the cooking time. Smita's Home-Style Butter Chicken Makes 4 servings 1-1/4 lb. boneless skinless chicken thighs (about 8 large), trimmed of fat and cut into bite sized pieces For the marinade: 2 Tbsp. vegetable oil Salt to taste 1/2 tsp each: ground coriander, ground cumin, garam masala, dried fenugreek leaves, cayenne pepper, turmeric For the sauce: 2 tbsp oil ½ tsp cumin seeds ½ inch ginger, minced 2 cloves garlic, minced 1 medium onion, finely chopped ½ sweet red pepper, diced ½ sweet green pepper, diced 1 can (796 mL) premium whole plum tomatoes (San Marzano-style), pureed 1/2 tsp each: ground cumin, ground coriander, garam masala, cayenne pepper, dried fenugreek leaves and sugar Salt to taste 1/4 cup whipping cream 2 Tbsp. butter Garnish with chopped fresh cilantro, 2 Tbsp. lemon juice Place chicken in a large mixing bowl. Add all marinade ingredients and toss well to coat. Cover and marinate for 15 minutes or longer in the refrigerator. Meanwhile, preheat oven to 425F. Line a baking tray with parchment and evenly spread marinated chicken in a single layer. Bake for about 15 minutes or until chicken is tender and lightly browned. Transfer chicken to a bowl, along with all of the juices. Roasted chicken out of the oven. Warm oil in deep skillet over medium high heat. Add cumin seeds, let sizzle for 30 seconds. Add ginger and garlic, sauté for 30 seconds. Add onions and sweet peppers and sauté for eight to ten minutes until lightly browned and softened. Add tomatoes, all the spices, salt and sugar. Reduce heat to medium low, cover and cook till the mixture thickens slightly, about ten minutes. Add cream, butter and reserved cooked chicken with its juices; mix well with the sauce. Cook for ten minutes for flavours to blend. Remove from heat; fold in fresh coriander and lemon juice. Susan says: "Aromatic, rich and velvety... can't wait to make this restaurant favourite in my home!" For a vegetarian version of this dish, substitute cubes of paneer (Indian cottage cheese) for the chicken. Smita pairs butter chicken with steamed basmati rice, Wilted Spinach Raita and Alu Gobhi. If you are interested in home-style Indian cooking, Smita has a collection of mouth-watering recipes made specifically for the home cook http://smitachandra.com/recipes/ and a food travel blog http://smitachandra.com/blog/ that will entice you to pack up your bags and throw in a fork, knife, spoon and a pair of chopsticks and go meandering across countries in search of culture and the next tasty bite!

Duck gizzards for the Asian in me!! One can usually enjoy these sliced up in a stir-fry at Chinese restaurants but nowadays, they can be ordered prepared whole thanks to Chinese mom and pop shops selling all-parts canard like Kung-Fu Duck and similar take-out counters. Think neck, tongue, head and yummy webbed feet :). Gizzard is a small organ, part of the digestive tract in some animals that aid in grinding up hard foods and particles. It is very high in protein- 44g and low in fat with just one cup serving (about 12 pieces). #eateverythingwastenothing My mother made these while growing up. Her signature style was salting, then drying to cure much like hard jerky. I remember pieces strung together and hung to air-dry like laundry in the basement for days to the horror of my non-Asian friends. My Asian friends didn't notice cause chances were their parents were doing the same thing :D. But undeniably tasty and chewy they were! Not subjecting my kids to hanging offals, I like the saucy kind you cook over the stove for an hour with soy sauce and five spices. Nothing like that beautiful fragrance along with the nose of garlic and ginger wafting in the air. My kids called out the intoxicating aroma walking in the front door from school. Chicken wings they ask? When they found out it was an offal matter, they shrugged and lapped it up with the same gusto at dinner. The only wish was that I added boiled eggs to the brew. A note for next time, and there'll certainly be a next time. Five Spiced Soy Sauce Duck Gizzards 1 lb. duck gizzard, membranes removed (look for fresh, red pieces in packages at Asian supermarkets) (1/2 tsp. salt and 1 Tbsp. cornstarch for cleaning) 1 Tbsp. oil 2 to 3 thinly sliced ginger 1 green onion, cut into pieces 2 cloves garlic, chopped 3 pieces of star anise 1/2 tsp. five spiced powder a few dashes of ground white powder 3 Tbsp. good soy sauce 1 cup water Rinse and soak the gizzards in a bowl of cool water to cover for 1/2 hour to an hour. This will help soften the membranes which will be removed before cooking. You won't want to have rubbery stringy membranes in the way of the delectable organ grinding. Drain the water. Pull and rub off the membranes. Add salt and cornstarch to the gizzards and mix well. Let sit for 10 minutes to allow impurities to be released and eradicate some of the offal smell. Rinse well in cold water several times, until water runs clear. Drain well. I like to use a soy sauce brew that is slightly sweet and a rich umami soy flavour. Japanese brands Yamasa and Kikkoman has these attributes. Use a soy sauce to impart the flavours you enjoy. Add a little sugar for sweetness if needed for balance. Heat a sauce pan with the oil and add ginger slices, onions and garlic; cook until fragrant, about one minute. Add the star anise, five-spiced powder and pepper. Mix and cook for 1 minute with the duck gizzard. Pour in the soy sauce and water. Cover with lid until the mixture boils. Turn heat down to medium and simmer for 45 minutes to an hour or until the mixture turns syrupy (coating the back of a spoon). Serve hot or cold with a sprinkle of sliced green onions and with the sauce. Deliciously aromatic and beautifully lacquered in the thickened sauce with the resulting orbs slightly sticky, flavourful with a springy chew! It was a delectable accompaniment to a meal of Pork Bones and Preserved Egg Congee along with deep-fried dough fritters and Chinese greens. If you love to eat and experiment with off-cuts, try my Yakitori Grilled Chicken Hearts, Spicy Pork Intestines Stir-Fry and Chieko's Fermented Squid Guts! Happy offal-ling!

Lemons 🍋 evoke freshness and awakens the senses, and it's a rejuvenating flavour to invite in Spring. Even though it was cold and damp during this community kitchen cooking session, it sure felt and smelled like spring indoors with the bounty of bright yellow lemony goodness in both savoury and sweet offerings. On the menu, Greek Quinoa Salad with a lemony dill vinaigrette and Flaky Scones with Lemon Curd. We cooked and baked to our hearts' content with the busy buzz of conversations and laughter. Ahhh :D... exactly the way I dreamed our gatherings to be. Many of the moms have two or more children, and these mornings give them a little time for themselves, to socialize and learn to cook something new. To hear they look forward to this day every week, and their heart-felt gratitude for our program, it truly makes my heart sing-- I just want our sessions to go on forever! With the warmer weather we will be coupling culinary with a nice walk afterwards. A time to further digest, get some fresh air and exercise, and to get to know one another better. A large fresh bed of both romaine and mixed greens is topped with textured nutty grains of quinoa and a medley of crunchy colourful vegetables dressed with garlicky lemony dill. This is the perfect crowd-pleaser or potluck picnic salad to make with it's healthful Mediterranean ingredients and tasty flavours! Always a hit at my gatherings. Greek Dill Quinoa Salad Makes 8 servings 3 cups hot, low-sodium chicken broth or vegetable broth 1-1/2 cups quinoa, rinsed 1/4 cup fresh dill, chopped 3 cloves garlic, minced 3/4 cup extra-virgin olive oil 1/3 cup lemon juice 1/2 tsp. kosher or sea salt, more to taste ground pepper to taste 6 cups mixed salad greens 3 cups romaine lettuce, cut into bite-size pieces 1 cup grape or cherry tomatoes, halved 1 small English cucumber, sliced and quartered 1 small red onion, halved and very thinly sliced 1/2 cup whole pitted kalamata or black olives sprigs of fresh dill for garnish Heat the broth in a large saucepan placed over high heat. When it has just come to the boil, add the quinoa and stir well. Allow to return to the boil, then immediately reduce heat to medium-low and simmer for 15 to 20 minutes or until liquid has been absorbed. When cooked, transfer mixture to a large, shallow bowl to cool. Combine the dill, garlic, olive oil, lemon juice, salt and pepper in a small bowl. Whisk to blend well. Taste and adjust seasoning if necessary. Layer the mixed greens then romaine lettuce on a serving platter. Drizzle with half the dressing. Place all the vegetables in a large bowl; toss with the quinoa and remaining vinaigrette. Layer on top of the greens. Garnish with fresh dill and serve. Just look at the beautiful vibrant colours and textures... Greek Dill Quinoa Salad On the other side, we had the preparations of scones going on... Tall, brown-golden, crunchy, layered and slightly chewy, the key to super flaky scones is super cold butter and folding the dough as many times possible to trap the bits of butter and create the multi-layers without over-handling. These are seriously the best scones ever!! Basic Best-Ever Flaky Scones (Baker and Scone recipe) Makes 16 scones 3-¼ cups all-purpose flour 2 Tbsp. baking powder 1/2 cup unsalted butter (chill in freezer for 10-15 minutes) 1/2 cup sugar ¼ tsp. salt 1 cup half and half cream 1/3 cup buttermilk (make your own by mixing 1/3 cup milk and 1 Tbsp. white vinegar) 2 tsp. vanilla 1 lemon, zested turbinado sugar for sprinkling serve with lemon curd Preheat oven to 415F. Combine in a large bowl - flour, baking powder, sugar and salt. Zest lemon directly into a bowl. Stir with a whisk to evenly incorporate. Grate the cold butter into the flour mixture. Toss in the butter well. Mix cream and buttermilk together, and add vanilla. Add the cream mixture to flour mixture and knead very gently just until dough holds together. Pat out onto counter dusted with flour and fold over, then gently knead and repeat a few times. Cut into half, then each into 8s, and place spaced on baking sheet lined with parchment paper. Brush tops with cream and sprinkle with sugar. Bake for 16-18 minutes. TIP: For a crustier top crust, broil on high for one minute to brown-golden. Kneading and folding for extra flakiness. Photo Credit: Fathima How can we have a batch of scones without lemon curd? This homemade recipe is super easy and creates such a luscious perky lemon filling with just the right balanced tart to sweetness- it really is impossible to resist! They are perfect little jars to gift and can be refrigerated for up to five days. Homemade Lemon Curd (adapted from Chatelaine) Makes about 2 cups (double the ingredients for double the batch size) 3/4 cup granulated sugar 1/3 cup unsalted butter, at room temperature 2 eggs, at room temperature 3 egg yolks, at room temperature 1/8 tsp. salt 2/3 cup lemon juice (juice from about 3-4 lemons) Beat sugar with butter, eggs, yolks and salt in a medium saucepan with an electric mixer on high, until creamy, about one minute. Beat in lemon juice. (Mixture may curdle but will smooth out during cooking.) Set saucepan over medium-high. Cook, whisking constantly, until curd is thickened and smooth. It should coat the back of a spoon, about three to five minutes. We doubled the lemon curd recipe to fill little mason jars for each mom to take home. These ladies loved the perky lemon freshness. Each bite was met with ooohs, ahhhs and mmmms... Beyond delicious, lemons really wakens up all the senses 🍋🍋🍋. Mom Fathima made up these exact gorgeous delectable scones to serve with our take-home community kitchen-made lemon curd. These kind of sharing forward makes me so-O happy :D. Thank you so much for sending and sharing! Photo Credit: Fathima Photo Credit: Fathima Mom Athira makes the Greek Dill Quinoa, and her family loved it! Beautiful and très colourful. YAY! Photo Credit: Athira More lemony goodness, cause you know I had to make something for my family too... I love this Luscious Lemon Poppy Seed Loaf-- the tangy citrus syrup that seeps into this pretty loaf creates a seductively divine taste. It's delicious served with a pot of tea and to give as a hostess gift! To me, this is one of those baked goods you savour slowly, letting your mind drift while enjoying life's simple pleasures 🍋... Luscious Poppy Seed Loaf Next up, we are heading back to my Chinese roots with chicken fried rice and Cantonese chow mein. And weather permitting, we are taking that happy stroll...

Japanese gyoza and Chinese dumplings (jiaozi) -- what is the difference you ask? There are four noteable distinctions in my books. First, the ingredients-- while they share similar ones, Japanese tend to always use garlic in their filling and more veggies combined with a little meat. Next, the wrapper which also leads to the technique difference. Gyoza skin is softer more pliable, conducive to the technique of steaming first then pan-frying. Whereas Chinese dumplings do the reverse. Typically pan-fried then steamed, it's wrappers are designed thicker to hold up in the pan-frying process. Lastly, the texture. The gyoza wrapper is more pliable and expands during steaming creating more of a puffy pouch to house the filling and since more veggies is used, it's result looser than the dense meat-heavy Chinese jiaozi. The star to gyoza however is potato starch! Dusting gyozas first while it steams to cook, the water evaporates and bottoms start to brown that surely crisps up when the oil hits, creating an irresistible duo crispy and soft skin texture. This method applies to certain types of Chinese dumplings but not universally. No hard fast rules in this world of cross-cultural adapting perhaps, but some observations I've made to this day noshing on and making countless dumplings. One thing undeniable is that both styles are delicious and addictive, as you can't stop at just eating one.. am I right? Now that we got this out of the way, let's start mixing, wrapping and cooking gyozas :D. So many recipes out there, but this is the one I'm enjoying right now... Japanese Cabbage and Pork Gyoza Makes about 48 dumplings 1/4 small white/green cabbage 1/3 medium nappa cabbage 1 tsp. salt 1 cup lean ground pork 2 tsp. chicken seasoning powder 1 Tbsp. sesame oil 1 Tbsp. sake or Chinese cooking wine or dry sherry 1 Tbsp. soy sauce 3 cups green onions, finely chopped (or use 2 cups garlic chives and 1 cup green onion) 2 to 3 cloves garlic, minced 1 Tbsp. finely chopped fresh ginger (optional) salt and ground white pepper 1 pkg. round Gyoza skins (Chinese dumpling wrappers ok substitute) potato starch cooking oil (I use canola) Dipping sauce: 2 parts soy sauce to 1 part rice vinegar a little sesame oil toasted sesame seeds and chili oil (optional) Finely chop the two kinds of cabbage. Mix together in a bowl tossed with the salt (this will aid in releasing their excess moisture). Set aside for 15 minutes. In a separate bowl, combine the pork with chicken seasoning, sesame oil, sake and soy sauce. Mix well, then add green onions and garlic, and mix again. Squeeze the cabbage to remove excess water. Add to the meat mixture, season with salt and pepper and stir to combine. The filling is ready, use it immediately or refrigerate covered overnight and use the next day. As I mentioned this is key for great crispy succulent gyozas-- potato starch! Dust each dumpling with a little potato starch. Shake the dumplings to remove excess starch before pan-frying! Here I heavily dusted a platter to sit the dumplings and to roll in to coat. Set a small bowl of water for rimming and sealing the filled dumpling wrappers. Wet the edges of the wrapper with water and place one Tbsp. filling in centre of wrapper. Pleat the wrapper or simply fold over so that two edges meet. Press along seam to seal shut. Repeat with wrappers. Cook immediately. Do not refrigerate prepared dumplings or they will get moist and stick together and to the plate. Click here for my complete step-by-step on how to make and wrap dumplings. For more on wrapping, check out my Dumplings 101 Shake the dumplings to remove excess potato starch. Heat up your pan to medium high and swirl 2 Tbsp. oil. When hot arrange them in a circular fashion in the pan with a little give between each so they don't stick too much when they cook and swell. Made Pork Dried Bakchoy Soup as a yin counter balance to yang gyozas. Add enough water to come a third of the way up the dumplings, cover and cook over medium heat until the water has evaporated and you can see the bottoms of the dumplings changing colour. #steamsteambaby Remove the lid and drizzle a little oil over the dumplings. Cook uncovered, until the bottoms are crispy, then turn over carefully with a spatula to brown the other sides. Transfer to a serving platter. Combine the dipping sauce and serve with the hot gyozas. Add some chilli oil if you wish. I had some leftover filling and it was perfect tossed in a skillet with leftover steamed rice. I adjusted the taste with a bit of soy sauce and voila... creative leftovers that turned into a small meal. Leftover gyozas reheated in a pan for a casj lunch the next day served with some tasty leftover cabbage pork fried rice! Wrapping dumplings can be a fun family affair-- of course the kids can get in on it too! My then 7-year old Japanese-Chinese nephew is a wrapping pro! Gyozas can make for a great appie or side dish at any gathering! Itadakimasu! Served with Korean Chap Chae, Inari Zushi and Deep-Fried Chicken Karaage

Always exciting times over at TDSB Welcoming Communities working with newcomers. My next project is cooking in East York at Fraser Mustard, with morning culinary classes opened to parents from this largest early learning centre in Canada, and Thorncliffe Park Public School. Fraser Mustard currently schools 650 students with a capacity maximum of 700. There are 24 classrooms with two educators- a teacher and an early childhood educator, a large muscle area and exercise/play area in addition to their gymnasium, and outdoor gardens for hands-on environmental studies. They partner with the Ontario funded Parenting and Family Centres by providing an on-site location for community use and a childcare centre through the Child Development Institute. What to cook to kick-start our community kitchen as well as to celebrate Nutrition Month? Dumplings came foremost to mind, for their soul food prominence in many cultures and diversity in flavours, textures, cooking styles and traditional importance. Indian, Muslim and Roma communities make-up the cultural vibrancy of the neighbourhood, and diet restrictions for religious practices, such as purchasing halal meats and no use of pork and wine. At the session, parents tell me they are trying Asian-style dumplings for the first time, and then goes off and skill-fully masters dumpling wrapping in one hour :D. Ashima, the school's facilitator and community coordinator organized the workshops, and Meena, the community's public health nurse was invited to engage on nutrition and health matters. It may have been ambitious to plan preparations for three versions of dumplings- Chinese-style (Jiao Zi), Korean-Style (Mandoo) and Japanese-Style (Gyoza), in less than two hours, but we came together, wrapped and cooked, told stories and ate in bliss! To see the parents take notes on the ingredients and techniques, and to hear them say they will try to make dumplings at home, is my happiness success :D My happy post for the next four weeks... The largest Junior and Senior Kindergarten school in Canada! The predominant cultural make-up of Thorncliffe Park's community. A bright spacious and full capacity kitchen to run my culinary activities. Parents got right down to business after our meet and greets over Korean genmaicha tea (roasted rice green tea). A few parents and volunteers were assigned to each recipe. It was evident all these lovely ladies cooked at home. We cooked with Halal ground turkey for the meat recipes. Ground pork works well in this. Ginger Meat Dumplings (Chinese-Style called Jiao Zi) 1-1/2 lbs. lean ground meat of your choice 1 cup finely chopped nappa cabbage (blanched first, drain and squeeze excess liquid) 1/3 cup finely chopped cilantro (optional) 1 Tbsp. finely minced ginger 1 tsp. salt A few dashes of ground white pepper 1 Tbsp. cooking wine 2 Tbsp. soy sauce 1 Tbsp. cooking oil or sesame oil 1 Tbsp. cornstarch 1 package of dumpling wrappers (find in Asian supermarket in refrigerated section with noodles) Mix meat and/or vegetables together in a bowl. Add salt and seasonings; incorporate well. Then add oil and cornstarch. Chill at least 1 hour for flavours to develop. We used Halal ground turkey. Ground beef is also delicious in this recipe. Curry Meat Dumplings (Indian-Inspired) 1-1/2 lbs. lean ground meat of your choice ½ to 1 small onion, finely chopped 1 green onion, finely chopped 1 Tbsp. curry powder Add ground cumin, coriander and fresh cilantro to taste (optional) 2 tsp. salt 1 Tbsp. soy sauce 1 Tbsp. cooking oil 1 Tbsp. cornstarch 1 package of dumpling wrappers (find in Asian supermarket in refrigerated section with noodles) Mix meat and/or vegetables together in a bowl. Add salt and seasonings; incorporate well. Then add oil and cornstarch. Chill at least 1 hour for flavours to develop. Tofu, Noodle and Chives Dumplings (Korean-Style called Mandoo) 1 pkg (425 g) firm tofu, drain well, mash to bits, but not mushy (use a fork) 3 cups finely chopped nappa cabbage (blanched first, drain and squeeze excess liquid) 1 handful Chinese chives, finely chopped 1-1/2 cups cooked Korean starch noodles (chopped into small pieces) 1 to 2 garlic cloves, finely chopped 1 tsp. salt 2 Tbsp. soy sauce 1 Tbsp. sesame oil 2 Tbsp. cornstarch 1 package of dumpling wrappers (find in Asian supermarket in refrigerated section with noodles) Mix meat and/or vegetables together in a bowl. Add salt and seasonings; incorporate well. Then add oil and cornstarch. Chill at least 1 hour for flavours to develop. To Wrap: Assemble dumplings right before cooking. Place 1 Tbsp. filling in centre of wrapper. Wet half the wrapper rim with water, then fold the wrapper over so that the dry edge meets the wet one. Press or pleat along seam to seal shut. Repeat with other dumplings. Cook immediately or freeze (see tips below). Do not refrigerate or they will get moist and stick together and to the plate. Photo Credits: Ashima Suri Meena getting hands-on and getting into pro-wrapping territory! WOW, look at those neat pleats! Master wrappers in just one hour :D! Vegetarian-style got the steam treatment. Tofu mandoos are perfect in this cooking style- healthy on healthy! Steam, Steam Baby!!! Steam: Place a cut-out parchment paper in steam basket with holes poked in it to allow steam to escape, on top of a pot with water. Place dumplings in a circular pattern and cover the lid. Bring water to a boil and let steam for 8-10 minutes. Serve hot best with ponzu sauce. The light bright citrus flavour goes very well with the soft texture of tofu and noodles. Ginger turkey dumplings got the pan. Pan-fry: Heat 2 Tbsp. oil in a large skillet or wok. When oil is ready, carefully add the dumplings and cook on high heat until golden brown, turning dumplings over once. Add 1/2 cup of water and cover. Steam for about 1 min. to ensure filling is cooked, then uncover and continue cooking until most of the liquid is absorbed. (Pan-fry on medium heat). Serve with red or black vinegar, or soy sauce with a little sesame oil. For the curry dumplings- Steamed Dumplings with Crispy Bottoms (Japanese-Style called Gyoza) I took it a step further to create a crispy fan pattern- also Chinese-inspired): Heat a large skillet with 1 Tbsp. oil on medium high. Lay the prepared dumplings in a circular pattern and let pan-fry for two minutes until golden brown underside. Make a slurry with 2 tsp. potato starch and 1/3 cup water per batch. Drizzle over the dumplings in a circular motion and cover lid immediately. Let steam for 3 minutes. Remove lid and let cook until the slurry on the pan is golden and crisp. Carefully place a plate over top; keep your hand steady on the plate, tip the skillet upside down to remove "crispy dumplings" onto the plate. Serve with soy sauce or not. I was thrilled the crispy bottom released from the pan intact-- a little admiration over there perhaps :D Thank you lovely ladies for making this first session a fun success! I'm looking forward to our next morning together-- how about muffin-tin frittatas to pop in a kid's lunch box (Easter is also coming- so eggs are joyful) and healthy snacks to tote or for after school? Extra Dumpling Tips (also check out my previous Dumplings 101 post): Pan fry from frozen: put the frozen dumplings into a pan with a little oil and fry the dumplings until they turn slightly brown, add ¼ cup water, set the temperature to medium, cover for 10 minutes turning over once. Pan-fry with a little rice vinegar for a delicious tangy taste. · If you want to prepare a lot of dumplings in advance, steam the dumplings, wait for them to cool, and then freeze them on a parchment-lined tray. When fully frozen, transfer them to a zip-top bag for longer storage. · You can then use them anytime straight from the freezer without defrosting, whether you want to fry, sauté, steam, or toss them in soup.

I scream, you scream, we all scream for spring rolls!!! Ok it doesn't have the same ring, but it definitely stirs up the same mouth-watering effect :). I make Chinese spring rolls, pan-fried stuffed beancurd rolls and my dad's egg rolls, but the Vietnamese-kind is my first. It's such a popular appetizer eating out at a Vietnamese pho restaurant, with just one delectable bite you'll know why. What makes chả giò so unique and also challenging to make is the ultra crunchy skin- softened delicate rice paper that serves as the wrapper and gets ridiculously crisp-crackly when deep-fried. Inside, the meat and finely chopped vegetables create a harmonious flavour combination with a textural character. Of course, there is also a deelish vegetarian option using taro to replace the meat. Serve with a Thai-style chili plum sauce or its usual partner nuoc mam, and a Vietnamese herb salad to cut the oil, and to balance the heavy with the light. I'm trying my hands on a chicken version and I'd be lying if I said it was an easy process. It is certainly labour-intensive with the multiple fine chopping, meticulous wrapping preparations and batch-frying. Could this inherently be the reason why I waited so long? Seeing my family devour them, the effort was well-paid off and it'll be indeed added to my friendly repertoire of deep-fried home-style Asian rolls. Crunchy Chicken Rice Paper Spring Rolls (Chả giò) (adapted from Helene An's An: to eat) Makes 25 spring rolls 2-1/2 lbs. of ground chicken meat 2 medium white onions, minced 2 large carrots, finely chopped 1 small jicama, julienned into long strips (for crispy texture) 8 dried shiitake mushrooms*, hydrated and minced 1-1/2 cups dried wood ear mushrooms*, hydrated and minced 1 pkg. 50 g transparent vermicelli cellophane noodles, cooked (snip with scissor a few times) 2 Tbsp. oyster sauce 1 Tbsp. fish sauce 2 tsp. sugar 1 tsp. sesame oil 1 tsp. sea salt 1 tsp. freshly ground black pepper 25 sheets medium-sized rice paper 3 cups cooking oil like canola or peanut * hydrate mushrooms by soaking in water to cover an extra 2-inches for at least two hours or overnight. For the herb platter: green leafy lettuce or bibb lettuce fresh basil leaves fresh cilantro fresh mint Thai-style chili plum sauce or/ (Nước mắm cham) (Makes 3/4 cup): Dissolve 1/4 cup granulated sugar in 1/3 cup boiling water. Mix in 2 Tbsp. fish sauce and 2-3 Tbsp. white vinegar and leave to cool. To season, add 2 finely chopped garlic and Vietnamese garlic chili sauce (sambal oelek) to taste. Making Vietnamese spring rolls is a work-out for your hand and knife skills... There's a lot of slicing, slivering, dicing and mincing! We're only making enough for 25, imagine the labour going into just these appetizers at a bustling Vietnamese joint? Then there's the wrapping and deep-frying too! Whew! In a large bowl, mix the chicken with the onions, carrots, jicama and mushrooms. Add the noodles and mix well. Add the oyster sauce, fish sauce, sugar, sesame oil, salt and pepper. Mix well. Get your wrapping station ready. Set up a shallow dish filled with warm water, a flat surface area for wrapping (I use a cutting board) , and a large plate or several to contain the finished rolls. Dip the rice paper by horizontally sliding the rice paper into the water and rotate so the entire paper has been quickly soaked. Place onto the flat surface. I toggled between wrapping on the board and on a plate to make it go faster. Let the paper dry slightly (it will begin shrivelling at the rim). You will need it pliable for wrapping. Put 2 Tbsp. of the meat mixture in a horizontal line about one-third of the way up the wrapper from the bottom, leaving a finger-width border on either side. Fold the bottom of the wrapper over the meat and start rolling upward, making sure to tuck in the sides as you go. Don't roll too tightly or the wrapper may tear. TIP: Roll each spring roll back and forth under your palm on the counter to release the air bubbles inside (this prevents bubbles from forming on the skin). Place the roll on a plate and repeat with remaining wrappers and meat filling. Voila! Holy rolls!! Heat the oil in a deep skillet/wok or pot over medium heat. Line a baking sheet with paper towels. Once the oil is hot, place three to five rolls at a time and cook them until their outsides turn golden brown, about seven to ten minutes. Using a slotted spoon or skimmer, transfer the cooked rolls to the baking sheet to drain. Repeat with remaining rolls. Sometimes you will get many uglies before you get to the pertties... A few rolls split during the frying process and cooked up burnt on the wounded areas. Here are some TIPS for crispier spring rolls with an even golden-brown colour. Cook's Notes: If the skin is too wet, it can cause a tear when it hits the fryer. Also if the paper doesn't wrap around the contents twice, it will be too thin skinned to bare contact with the heat and will split as a result. Have a skimmer on hand to scoop up spilled debris. Use coconut water instead of water to wet the rice paper. The sugar content caramelizes under high oil temps that browns the rolls nicely. Add a few drops of fresh lime juice to the frying oil before it is heated to make the rolls crispier. Serve the spring rolls hot along with the herb platter and dipping sauce. My herb platter consisted of mint and cilantro. Usually Thai basil would be in too. Tear a piece of green leafy lettuce to wrap a roll and add a bit of onions. Crunchy exterior giving way to a moist and textural interior with juicy chicken, crispy jicama and fun threads of noodles. Go on son, enjoy the crisp-crackly goodness paired with some green! For a much lighter and refreshing fare that is popularily called summer rolls, try the traditional rice paper roll filled with shrimps, pork and a bouquet of fresh Vietnamese herbs. Fresh Shrimp and Pork Salad Rolls

A homemade coleslaw vinaigrette adds fresh flavor to shredded cabbage and carrots. This easy recipe is ready after just 2 hours in the fridge.

Wok-fried snails were always a treat growing up! My siblings and I would hang out at the seafood section of a Chinese supermarket staring at the multiple fish, crustacean and mollusk-filled aquariums while mom and dad carefully selected from the fresh sea treasures for dinner. Snails were our favourite-- a must in black bean-style! The sounds of swoosh, clang and klunk as my mom stir-fries hundreds of shells with her flat metal spatula in her time-worned seasoned carbon steel wok, beckons the appetites until the noise ceases. The final few clangs are the snails being dished up and our queue to head to the table ready to devour. Little mounds of discarded shells dot each place setting at the table from sucking and plucking out its meat with toothpicks. I will never forget the story of my dad collecting small rocks on the shorelines in China as a kid. When food was scarce, food was stretched, and rocks were used as standby snail shells. Tossed in a wok with garlic and black bean sauce, the sauce was sucked off the rocks in pretend and enjoyed with a bowl of steam rice. Times were tough and I feel fortunate I didn't endure this kind of hardship. I am reminded of my dad's very story every time I go to town on snails. Fairly inexpensive at ~$2.99/lb., three pounds gets you a lot to go around for a family or a group of friends to savour at leisure and pleasure. Just don't forget the beer like I did... Snails are often sold in enclosed net bags submerged in water at Asian supermarkets. Pick up a bag up and smell it. It should be relatively neutral or has a slight salty sea aroma. At home, empty the bag into a large bowl of cold water, toss snails with your hand to remove any grime and grit, and pour out the water. Do this a few times, and get ready for the individual sniff test. You want to locate the dead and rotten ones otherwise, just a few will spoil the aroma and flavours of your final dish. Once the bad snails are discarded, throw some salt into the snails with cold water and toss to clean. Pour out the water. Do this a few times until the water runs clear and the batch smells clean. Drain well. Cook's Note: If not using right away, keep snails in fridge covered in a bowl with clean water. Wash and rinse with salt just before cooking. Cantonese Wok Snails In Black Bean Sauce Serves 4 to 6 3 lbs. small freshwater snails in shell 2 Tbsp. canola oil 4-5 slices ginger 4 green onions, cut into 2-inch pieces 5 cloves garlic, minced 2 tsp. chili bean sauce (or your favourite chili hot sauce)- optional 3 Tbsp. black bean sauce (I used Lee Kum Kee) 1/2 cup Shaoxing rice or Chinese cooking wine 3 Tbsp. water dash of white pepper 1/2 tsp. sugar 1 tsp. cornstarch dissolved in 1 Tbsp. water Soy sauce to taste This snail is planning his escape Heat the oil over medium-high in a wok or large skillet; add the ginger and green onions, then sauté for a minute until aromatic. Add the garlic, chili sauce (if using) and black bean sauce. Let simmer for thirty seconds, and add the cooking wine. Toss in the snails. Add water, season with pepper and sugar. Taste the sauce and add soy sauce if needed. Stir-fry the snails for a minute and close the lid to steam for about two to four minutes. Add the cornstarch, toss snails as sauce begins to thicken. Remove snails onto plate. Serve with pointy wooden toothpicks at the table. The combo aromatics of ginger, onions, garlic and black bean sauce is heavenly. I made mine less saucy as it would make handling that much more messy with the kids. If you prefer it saucier, increase your liquids-- cooking wine and water and adjust seasonings to taste. Pointy wooden toothpicks are long and sturdy to dig and impale the cooked snail. Snails are not foreign to my kids, in fact they love my Snails in Garlic Butter (Escargots au beurre d'ail), using prepared larger snail meat. This was the first time they DIY. They enjoyed getting hands-on and found the experience fun when they successful pulled out a twirly tailed snail :D. For my husband and I, we were missing the beer. Would've been such a perfect match! To eat, pick up a snail, remove its door (round black flap that covers the hole), suck and pluck. A little bit of deelish childhood family table nostalgia I am happy to continue to savour with mine :)

I love foreign food films, especially Japanese ones that has food interwoven effortlessly with everyday life... but with food scenes leaving a huge impact! This was the case when I watched Still Walking by director Hirokazu Kore-eda showing lots of scenes in the kitchen with the Yokoyama family preparing various meals. The most memorable food that caused my eyes to grow wide and my appetite to go wild was of crispy corn tempuras; these were casually eaten by hand as a snack by the young Yokoyama children as they romped and played or sat around for conversations. Could you imagine how happy I was when I found an insert in the DVD called cooking with Kore-eda- a series of the screenplay's recipes? And of course, there was the corn tempura, based on the director's mom's recipe. No need to mess around with it as it cooks up beautifully, but I've added my own tips to make it that much more fail-proof. Happy frying! Corn Tempura (Tomorokashi-Age) Makes about 15 pieces Oil for frying 3 ears of corn, kernels removed 1/2 cup flour, plus 1 Tbsp. for tossing/dredging 1/2 tsp. baking powder Salt and pepper to taste 1 egg yolk 1/2 cup ice cold water (this is important for crispy results) toasted sesame oil Place an ear of corn onto a chopping board and slice down along the kernels to give a clean cut. Do this for all sides to remove all kernels and for all cobs. I like to hover the cob just over a good-size bowl and carefully slice down into all the sides. In a small bowl, combine 1/2 cup flour, baking powder, salt and pepper. In a larger bowl, combine the egg yolk and water. Add the flour mixture to the yolk mixture and combine to form a batter. Toss the corn kernels in the extra 1 Tbsp. flour first and stir them into the batter. TIP: Chilling both the flour mixture and water before using, helps make the tempura batter extra crispy! Remove the corn from the batter with a slotted spoon to form small patties, adding a touch of sesame oil on top with a spoon before frying. When oil is ready, carefully slip the corn mixture into the oil one at a time. Deep-fry in batches until they are golden brown (do not over crowd), then drain on paper towel-lined plate. TIP: Oil is ready when a few drops of batter sink halfway to the bottom, and float back up quickly- oil is about 340 F. TIP: Use plenty of oil, with enough room to toss and flip the ingredients around. Overcrowding will cause overlapping preventing heat from distributing evenly, thus resulting in greasy and mushy outcomes. Remember to thoroughly remove the fried batter bits between batches to keep the clarity of the oil and not have burnt bits on the food. If the batter is cold, it will sizzle right when it hits the hot oil. Positively crispy, addictive with burst of sweet corn in every bite! But little did you know that behind the meal scenes we were actually having Mexican for dinner- Lol! Honestly, it was a perfect complementary side to tacos- so sweet and flavourful on its own it did not require to be dipped in tempura sauce to mix the tastes up! YUM! Can't muster the idea of attempting it at home, give it a try in Toronto's first authentic traditional udon restaurant MeNami in North York. Photo credits to Yelp.ca.

Whelks are large sea snails and growing in popularity as upscale food- some prominent food sources are calling it the next oyster served straight up with just a splash of lemon juice. I came across whelks for the first time in Korean supermarkets. They are readily sold in cans dressed with a sweet savoury oyster sauce, and cooked in prepared packages, freshly gouged in the seafood section. I grabbed a fresh package and two things came top of mind- deep-fried fritters, like conch fritters (mmm.. I still remember them from Bahamas way back when..), and boiled and sliced to top a nice green salad. I did both and the results were deliciously wonderful! My kids went gaga over the fritters and knowing they were made with snails presented something exotic, wierd and cool for them. Credit: Marilynn K. Yee/The New York Times Whelk Fritters Makes about 15 fritters 1 lb. fresh whelks, coarsely diced 1/2 small onion, diced 2 cloves garlic, minced 1 green onion, sliced 2 cups canola or vegetable oil for frying 3/4 cup all-purpose flour 1/2 cup milk 1 large egg salt and pepper to taste cayenne pepper for heat or use paprika for colour Place whelk, onions and garlic into a bowl. Prepare batter by mixing flour, milk, egg and seasoning in another bowl. Add the whelk mixture into the batter and stir well. Prepare the oil for deep-frying. Pour oil into a saucepan and turn the heat to medium-high. The oil is ready when a skewer is placed in the centre and small bubbles easily form around it. Carefully drop spoonfuls of whelk and batter into the hot oil. Fry until both sides are golden brown about five to seven minutes. Let drain on paper towel-lined tray before serving. Serve with a dipping sauce made with 3 Tbsp. mayonnaise, 1 Tbsp. ketchup, juice of half a lime, salt and pepper to taste and a dash of hot sauce or cayenne pepper. The healthier non-fried option, but no less tasty is whelk on green salad. Simply boil whelks for four minutes if they don't already come cooked, slice them up, then top on green salad with some chopped onion. Toss with a simple dressing of light soy sauce, rice vinegar, lemon juice, salt and pepper, sesame oil and a drizzling of gochujang! Slightly chewy tender morsels of whelk tastes sea-delicious on a bed of refreshing greens!

I'm baaaack..... No matter how busy my week or day gets, the cooking must go on. Scrumptious lasagna emerging from a slow-cooker? You betcha'! Beat the summer heat without turning on your oven, and use your crock-pot for an easy tend-to-free lasagna you can come home to-- with a kitchen smelling of heavenly goodness, and that's hot and ready when you are to savour. The great thing is you add whatever you like-- cottage or ricotta cheeses, a combination of meats, shredded zucchini, carrots, other types of mushrooms, how about chopped up kale... all smothered and soft, blended in a meat cheese sauce that makes it fantastic for your picky eaters! Just make sure there is enough sauce to cover the noodles in the pot otherwise they will dry up and burn before it cooks through. Slow Cooker Lasagna with Spinach and Mushrooms Makes 8 servings 1 Tbsp. olive oil 2 lb. lean ground beef 1 onion, chopped 3 garlic cloves, chopped 2 tsp. salt 2 Tbsp. liquid beef bouillon 1 tsp. dried oregano 225 g mushrooms, wiped and chopped 1 bunch spinach, washed, chopped and excess water squeezed out with your hands 1 can (796 mL) crushed tomatoes or if using pasta sauce, omit liquid beef bouillon 1 can (170 g) tomato paste (I had leftover paste frozen in a bag) 15 lasagna noodles, uncooked shredded mozzarella cheese, or in combination with asiago/parmesan cheeses chopped parsley as garnish Cook's NOTE: Adjust seasoning accordingly; if sauces are already seasoned reduce the salt and omit beef bouillon. Taste after cooking. Add sugar if necessary to balance the flavours. Heat oil in a large skillet on medium high and cook onions and garlic for a few minutes until aromatic and soft; brown the beef while sautéing, breaking up clumps. Add salt, oregano and beef bouillon (if using), mushrooms and spinach; cook for two minutes. Add tomato sauce and tomato paste. Cook long enough to heat through. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a layer of uncooked lasagna noodles (break to fit) and top with cheese. Repeat with sauce, noodles and cheese until all are used up. Cover and cook on low for 3 to 4 hours. Turn to keep warm when ready. Do not rush the process by cooking on high as the edges of the noodles will burn. I am not big on cheese, so I use it sparingly. But if you love it-- go to town! Set it, forget it for a few hours-- go about your day and come home to deliciousness! Done!! Turn it to keep warm.. eat whenever you're ready! Removing it out of the pot is a cinch. Just slice and scoop with a big spoon or ladle. Dig in my loves! NOM NOM! "No more photos please mom... I just want to eat in peace!!" Hearty and rounded out with Homemade Caesar Salad, garlic bread and some olives! For other Italian or Picky Eater--inspired posts, select these categories in labels on the right column. Happy eats!

Women's FIFA Finals yesterday and we wanted to cheer our team Japan on with dinner at my place with none other than Japanese eats. Two menu ideas I've always wanted my Japanese sister-in-law to teach me to make were Inari Zushi and her version of Chicken Karaage. This was the perfect occasion to do it! Inari Zushi is not your accustomed sushi. These are fried tofu pouches, that are stuffed with sushi rice and other vegetable filling-- perfect for vegetarians. This is a nice alternative to onigiri Japanese rice balls wrapped with nori. Inari Zushi Makes 14-16 pouches 2 cups short-grained raw rice 2 Tbsp. sake 1 carrot, finely minced 1 burdock, finely minced (do not peel skin away as their a lot of nutrition; just wipe dirt under running water) konnyaku (devil's tongue), minced (optional) 1 Tbsp. sake 1 Tbsp. sugar 1 Tbsp. soy sauce 1 Tbsp. mirin 1/4 cup seasoned rice vinegar (or warm 1/4 cup rice vinegar to dissolve 2 Tbsp. sugar) 1 package aburage (fried tofu skin) (containing 8 pieces each) 1 Tbsp. toasted regular of black sesames Cook rice according to instructions with 2 Tbsp. sake to replace water needed to cook. Combine the sake, sugar, soy sauce and mirin in a saucepan and bring to a boil. Add the vegetables and simmer until the sauce evaporates about five minutes. Remove cooked rice into a large bowl. Sprinkle the vinegar dressing all over the rice; using sideway cutting strokes toss the rice (this will prevent it from getting mushy) as it cools. If you have a fan that will help the cooling faster. Add the vegetables and sesame seeds, and mix into the rice. Cut the aburage in half horizontally, and carefully separate the sides of the cut section with your fingers to form a pouch. TIP: If the brand you are using has too much excess oil, remove the excess oil by placing the aburage into a large heat-proof bowl in the sink and pour boiling water over them, stirring to expose all pieces; drain into a colander, rinse with cold water and gently squeeze out the water. Gently squeeze out the liquid from a piece of aburage; scoop up a portion of rice about the size of an egg in one hand, and stuff it into the aburage pouch. Fold over the cut ends, press lightly to shape, and place cut side down on a serving dish. Pillowy and delicious-- my kids love these hand-held rice balls; they make a great hearty snack! Chicken karaage is gaining popularity in the western world especially with all the izakaya Japanese pubs popping up all over-- it's such an awesome bite-sized popper to serve with a mug of beer. The word "kara" has Chinese origins and "age" means deep-fried. Crispy on the outside with a gingery flavour and succulent on the inside, this is a must. Just a few simple ingredients needed to make your own at home-- give it a try! Deep-Fried Chicken Karaage Makes 4 to 6 servings as an appetizer 2 pieces (~300 g) boneless chicken thighs 1 piece fresh ginger, minced or grated (1 to 1-1/2 tsp.) 1 Tbsp. sake 1-1/2 Tbsp. soy sauce ~1/2 cup potato starch or cornstarch, (I prefer potato starch to yield lighter, crispier results) peanut oil or other vegetable oil for deep frying a few drops sesame oil (optional for extra flavour) Cut up the chicken thighs into bite-sized pieces. You can take off the skin if you like, though it does make the chicken crispier. Put the chicken pieces in a bowl. Add the grated ginger, sake and soy sauce; mix well. Let marinate for 30 minutes is ideal, otherwise the salt in the soy sauce draws out too much moisture from the chicken. Heat the oil; test with a single piece of chicken or a small piece of skin. Pat the chicken pieces dry and toss enough potato/cornstarch into the marinated chicken so that each piece is completely coated. Fry the chicken pieces in batches until a deep golden brown. Drain well - a wire rack is best for this, but paper towels work too. Serve with lemon wedges, Japanese kewpie mayo and/or ponzu sauce. Other items on the menu were Japanese gyoza dumplings-- filled with ground pork, cabbage, ginger, green onions and garlic. Click here for a complete step-by-step on how to make and wrap dumplings. Everyone pitches in! Even my 7-year old nephew who is a dumpling wrapping pro! Salmon sashimi and Korean Chap Chae Noodles (I know it's not Japanese) but the dish really rounded out the spread. And of course we need Japanese beer!!! Korean Chap Chae Noodles It was a disappointing lost to USA, but these American girls played amazingly. Congrats to both teams! Here's to the next FIFA game in 2019! BANZAI!

Who doesn't love chicken wings?! Truly a meal-staple in our home. We really love the combination of garlic, cilantro and soy seasonings... it has the epitome of Cantonese cuisine flavours, and this recipe yields succulent, slightly sticky and savoury nom nom-ness! I was down to my last few good sprigs of cilantro and tried to stretch it in this recipe (which the photos of the finished wings are lacking). Next time, with a new bunch of cilantro in hand, I will load it in the marinade paste and as the garnish... Doctor this recipe with honey instead of sugar, add a bit of minced ginger or chili peppers or sauce. Or do as I did and wing it with what you have... you can't go no wrong! Cilantro Chicken Wings Makes 4 to 6 servings 1-1/2 to 2 lb. chicken wings, whole or split, rinsed with cold water and patted dry 1 or 2 cloves garlic, minced Salt and ground white pepper, to taste 2 tsp. brown sugar 1 Tbsp. Chinese cooking wine 2 tsp. soy sauce 1 tsp. dark soy sauce Cilantro leaves, finely chopped (use as much as you wish) Marinate the wings in all the ingredients and refrigerate for at least one hour for the flavours to meld before cooking. Place wings on slightly greased foil on baking tray; discard marinade. I like to use the convection oven if there isn't a whole lot of wings to bake to save energy, but do not overcrowd or the wings won't cook nice and evenly. Bake at 400F for about 20 minutes until top skin is glazed-brown and wings are thoroughly cooked. Sprinkle with cilantro leaves or chopped green onions. For a different cooking style, try wings braised in Braised Chicken Wings with Bamboo Shoots. For other oven-baked wing goodness, get a load of Five-Spice Chinese Chicken Wings and Vietnamese Curry Chicken Wings.

I love this fun popular Vietnamese dish resembling pogo sticks that originated from Binh Thuan in Southeast of Vietnam. Served as a tasty appetizer, quick snack or part of an entrée with rice or in a vermicelli noodle bowl, its light, fluffy and mellow shrimp flavour is deliciously inviting. With just a few ingredients and a food processor, you are on your way to shrimp mousse heaven. The sugarcane that the shrimp paste is encased around is a unique and edible skewer which you can enjoy afterwards by chewing and sucking out its sweet juice, leaving its fibrous body for discard. Working with fresh sugarcane is tough, so feel free to use canned sugarcane or change it up by using lemongrass stems. These could also be cooked over a hot grill, so let this be the showstopper at your next barbecue cook-out or soirée. Shrimp Mousse on Sugarcane (Chạo tôm) Makes 16 sticks 600 g shrimps, peeled and deveined 2 garlic cloves, chopped 2 green onions, sliced 100 g ground pork (go for medium or look for lots of fat in its meat)-- pure pork fat is typically used. 1 Tbsp. fish sauce dashes of ground black pepper 4 pieces of peeled sugarcane, quartered lengthwise (use canned or fresh-- see below) cooking oil for frying Nước mắm cham (see below) NOTE: To make Nước mắm cham: i) Dissolve 1/4 cup granulated sugar in 1/3 cup boiling water; ii) Mix in 3 Tbsp. fish sauce and 3 Tbsp. white vinegar or fresh lime juice; leave to cool; iii) To season, add 2 finely chopped garlic cloves and 1 tsp. of Vietnamese chili sauce (sambal oelek) or 1 finely chopped Thai or hot red chili to taste. Mix shelled and deveined shrimps with 1/2 Tbsp. salt and 1 cup cold water; let sit for a few minutes. This will allow the shrimps' impurities to be released (the water will turn grey and slightly foamy). Rinse with cold water until water runs clear. Place the shrimps, garlic and green onions in a food processor and blend to a paste. I had some fresh dill and added a small bunch of sprigs for a twist (seafood and dill goes so well together) along with the pork, fish sauce, sugar and pepper and blend until all the ingredients are combined and a sticky paste is formed. Using a spatula, remove all the paste into a bowl, cover and refrigerate for 30 minutes to allow the flavours to meld. Important NOTE: Try to remove as much of the shrimp paste, so not to waste and as well it gets stuck on the blades and in the nooks of the food processor. Ensure proper soaping and rinsing, otherwise it will leave a lingering fish odour. I will never forget putting away my "washed" food processor in the back of a cupboard only to be confronted with the most putrid smell when I opened its lid to use. If you think you've washed it clean, give it another rinse or better yet stick it in dishwasher but only after you've given it a good wash first. Divide the shrimp mixture into 16 portions. Scoop a portion into your hand, moistened with water (otherwise, it will be a sticky mess); mould the mixture into a log-shape. Insert a sugarcane stick in its centre, taking care to seal the edges properly. Place on oiled plate and continue with remaining portions. To Prepare Fresh Sugarcane: Hold the section of sugarcane upright with the knife near the edge. As it gives way, strip down with the knife and repeat until the skin is entirely removed. For tougher stalks you may need a cleaver. Hold the sugarcane upright again and chop it down the centre. Lay flat then chop again into quarter-length sections. Heat 1/2-inch of oil in fry pan or skillet. Fry the skewers over high heat for five minutes, turning them regularly, until cooked and lightly golden. Drain on paper towels. Serve hot with Nước mắm cham. "Shrimp drumsticks... we love them mom!" Its a filling yummy protein snack before soccer! Love its fluffy texture and subtle flavours. So satisfying! Offering two stages of eating, first savour the delectable fried shrimp mousse and then, chew and suck the juice out of the fibrous sugarcane stick... repeat with round two and three!

These dish requests from the moms at Fraser Mustard takes me back to my roots-- Chicken Fried Rice and Cantonese Chow Mein. Nothing beats these Chinese classics. Yum! #communitykitchen #tdsbwelcomingcommunities Organizing the spread of ingredients and equipment for yet another fun-tastic Thursday culinary session. Prepping all the ingredients first always to make cooking seamless and succinct. Chow mein is a classic noodle dish of Guangzhou and Hong Kong, with the fried noodles being the base for a mélange of stir-fried toppings. When properly cooked the noodles’ crispness resists softening, even under the multi-toppings and its sauce. I typically like my noodles, crispy on one side and soft on the other (like lo mein). See my post for more. Truly a beautiful, customizable dish, you can add any combination of your favourite ingredients, and it's perfect for using up leftover pieces and bits in the fridge. No waste! Cantonese Chow Mein Serves 6 to 8 as an entree Flavouring sauce: 1 Tbsp. salt 2 Tbsp. sugar 1/3 cup oyster sauce 2 tsp. sesame oil 2 cups water Chow mein: 1/2 pound chicken breast or thighs, sliced into bite size pieces A pinch of salt A pinch of ground white pepper 1 pound egg noodles 1/4 medium head broccoli, cut into bite-size pieces 2 celery stalks, peeled and sliced on an angle into 1/4 inch thick pieces 1 carrot, peeled and sliced into rounds 1/4 cup plus 1 tablespoon high heat cooking oil, such as canola, divided 2 cloves garlic, minced, divided 10 medium shrimp, shelled, deveined, rinsed and patted dry 1 green onion, cut into 2 inch pieces 8 dried shiitake mushrooms, rehydrated in cool water for four hours, rinsed and drained, or fresh shiitakes mushrooms 1 bell pepper (any colour), cut into 1-inch pieces 1/2 cup sliced, canned bamboo shoots, drained and rinsed Handful of snow peas ¼ cup cornstarch, mixed in 1/3 cup water Whisk together all the flavouring sauce ingredients, and set aside. In a medium size bowl, toss chicken with a pinch of salt and ground white pepper. Set aside. Meanwhile, bring a pot of water to a boil. Plunge the noodles into boiling water for 30 seconds, remove, and set aside. Blanch the broccoli, celery and carrots in the boiling water for 30 seconds, drain, and set aside. Heat a large non-stick wok or skillet over high heat until just beginning to smoke. When hot, add 1/4 cup oil, swirling around to coat evenly. Add the noodles, and fry for three to four minutes, shaking back and forth several times, until the noodles turn golden brown. Carefully flip and repeat if desired. The outer noodles should be slightly crispy and golden, with inner noodles soft. Remove the noodles and arrange on a large serving plate. Turn the heat down to medium-high, and add an additional 1/2 tablespoon of the oil. Add half of the minced garlic, along with the shrimp, and cook until the shrimp are cooked through and opaque, about two minutes. Remove the cooked shrimp and garlic to a plate. Add the remaining 1/2 tablespoon oil to the wok. Add the remaining garlic, green onions, chicken, and shiitake mushrooms. Cook until the chicken is almost cooked through and opaque, about 3 to 4 minutes depending on the thickness of your pieces. Add the peppers, bamboo shoots, snow peas, and blanched vegetables and continue cooking for two minutes. Stir in the cooked shrimp and prepared flavouring sauce. Cover and let steam for 2 minutes. After 2 minutes, uncover the wok, give it a quick stir or toss, then stir in the cornstarch mixture to thicken the sauce. The sauce will thicken very quickly. Remove from the heat as soon as it is thickened. Pour the meat and veggie mixture over the noodles. This dish is especially tasty served with chili sauce on the side. And really the magical part is the pour- with all the beautiful colours and the glazy sauce! Gotta pull out some noodles from underneath for a picturesque instagram-worthy shot! For more how-to's see Cantonese Chow Mein Next up, classic chicken fried rice with eggs, peas and bean sprouts- a timeless Chinese staple. Classic Chicken Fried Rice (adapted from Woks of Life) Makes 6-8 servings 1/2 lb. chicken breast, diced into ½-inch cubes 1 tsp. soy sauce 1 tsp. cornstarch ½ tsp. sesame oil 1 tsp. oil 1 Tbsp. hot water ¼ tsp. sugar 1 Tbsp. regular or light soy sauce or to taste 1 Tbsp. dark soy sauce 1 tsp. salt or to taste white pepper, to taste 3 Tbsp. oil, divided 2 eggs, beaten 1 small onion, diced 5 cups cooked rice, leftover from night before is best ½ cup green peas, if frozen, rinse and thaw 1 cup fresh bean sprouts 1 green onion, chopped Combine the chicken and marinade ingredients and set aside while you prepare the rest of the ingredients. Next, combine the hot water, sugar, soy sauces and white pepper in a small bowl. This is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking. Take your cold leftover rice, and try to break up the clumps as best as possible. Heat the wok over medium high heat and add 1 Tbsp. of oil. Add the eggs and scramble them until just done; set aside. They will continue to cook in the bowl and you will cook them again in the rice. Heat the wok until just smoking and spread another Tbsp. oil around your wok. Sear the marinated chicken for 20 seconds. Stir-fry the chicken until about 80% done. Remove the chicken to your marinade bowl and set aside. With the wok over medium high heat, add another tablespoon of oil and sauté the onions until translucent. Add the rice, and use your metal spatula to flatten out and break up any large clumps. Continue stir-frying until the cold rice is warmed up, which will take about 5 minutes. Sprinkling just a little water on large clumps of rice will help break them up more easily. Once the rice is warmed, add the sauce mixture and mix with a scooping motion until the rice is evenly coated with sauce. Now add the chicken, green peas and any juices from the bowl you set aside earlier and stir fry for another minute. Add the eggs, bean sprouts, and green onions, and continue stir-frying the rice for 1 minute. Serve hot. Aromatic, and satisfying comfort for day or night! Everyone was so happy with these dishes. Glad to demystify the techniques and ingredients on how! Sometimes we feel like we are cooking in and eating at a restaurant. But, the best is yet to come... :D

Japanese food western-style is a captivating cuisine tradition in Japan. Called Yoshoku, Japanese and Western ingredients and flavours are fused together to create delicious mouthwatering dishes. One of my blog's all-time top-viewed recipe is Salisbury Steaks with Mushrooms and my Teriyaki Hamburg Steak recipe is also very popular. Giving these meat patties a twist in a creamy sauce with my love for mushrooms, soy and mirin, the resulting flavour is heavenly earthy with an Asian umami dimension. Japanese Hambagu with Creamy Mushroom Sauce Makes 10-12 patties 1 lb. lean ground pork 1 lb. lean ground beef 1 small onion, chopped 1 cup Japanese panko breadcrumbs 3 garlic cloves, chopped 1-1/2 Tbsp. finely grated ginger and its juice 1 egg, lightly beaten 1/3 cup Japanese or light soy sauce, divided 1/4 cup mirin, divided 1 Tbsp. canola oil 1 tsp. sesame oil 1 Tbsp. butter 3 cups shiitake mushrooms or oyster mushrooms, stems removed, thinly sliced 1 carton shimeji mushrooms, pulled apart 1 package enoki mushrooms, ends trimmed, pulled apart into small clumps 1 tsp. chicken bouillon seasoning 1 cup table cream (18%) Combine the pork, beef, onion, breadcrumbs, garlic, ginger and its juice, egg, 4 Tbsp. soy sauce and 1 Tbsp. of the mirin. Shape into ten to twelve patties, about 1-inch thick, place on a tray in a single layer, cover and refrigerate for two hours to let the flavours meld and the patties to firm. Wear a disposable glove to make it mess-free to mix and mold. Heat the oils in a large skillet or fry pan over medium-high heat and cook the patties in two batches for two minutes on both sides until browned and then reduce the heat slightly to cook for a further three minutes or so on both sides until cooked through. Remove onto a platter, cover and set aside. Add the butter to the pan, then the shiitake/oyster mushrooms, shimeji and a pinch of salt and cook for about four minutes or until softened. Add the enoki, the remaining 2 Tbsp. soy sauce and 3 Tbsp. mirin, chicken seasoning and cream; bring to a boil. Cook for two minutes, or until the sauce has thickened slightly. You can add the patties to the mushroom sauce and cook for a minute more or serve the sauce over the patties on serving plates. While the patties were resting in the fridge, I made up a simple side of Sesame-Miso green beans. Tahini-sesame paste is blended with miso and makes a tasty dressing for crisp green beans, and perfect to go with this hambagu dish. Sesame-Miso Green Beans Makes 6 to 8 servings 250 g green beans, trimmed and cut in half 1/4 cup tahini sesame paste (stir well to recombine the separated oil and paste) 1/2 tsp. sugar 1 Tbsp. red or white miso 1 Tbsp. mirin 1 tsp. toasted sesame seeds Blanch the green beans in a pot of boiling water for two minutes. Drain and plunge into ice cold water until cool; drain well. Combine the tahini, sugar, miso and mirin and stir well with a fork or small whisk. Taste to adjust seasoning to your taste. Thin out with a bit more mirin or water if too thick. Toss the beans with the dressing in a bowl, and transfer onto serving plate sprinkled with sesame seeds. Ahhh... A yoshoku meal is served. To continue the western-fused theme, instead of eating with steamed rice, I opted for orzo pasta sautéed in a little butter. Also a side of healthy Kinpara Gobo-- a popular Japanese simmered burdock and carrots dish to whet the appetite. Soft tender meat patties with a delicious savoury creamy mushrooms sauce! Wow-wee! Give my other versions of meat patties a try: Salisbury Steaks with Mushrooms and Teriyaki Hamburg Steak. Salisbury Steaks with Mushrooms Teriyaki Hamburg Steak

I love the simplicity of good miso soup. I've read that there are as many types of miso soup as there are households in Japan-- a recipe that offers a different taste developed over many years in each family. Based on my most-trusted cookbook Recipes of Japanese Cooking, I picked up while in Japan, I share with you helpful information to concoct your own basic bowl of soup to build on. Miso (soybean paste) is said to have hundreds of varieties. Classified in three ways: by ingredients-- rice and soybean-based, barley and soybean-based, and just soybean-based, or by taste-- flavour of very sweet, sweet and salty, and by colour-- white (tends to be sweet), light-coloured (sweet and salty) or red (high in salt). Personally, I prefer red soybean-based miso that has a deep umami flavour for all-purpose Japanese cooking. It can overwhelm mild dishes, but I love it in miso soup and in heartier soups, braises, and glazes. With a few good tips, you're on your way to making miso soup that caters to your favourite flavours... Photo Credit: Recipes of Japanese Cooking by Yuko Fujita For miso soup, it's all about the dashi or basic stock. In simmered dishes, soups and many Japanese dishes, it gives it underlying umami depth regardless of what overall flavour was intended. You can use small dried fish such as sardines and anchovies, dried bonito flakes (katsuo-bushi), kombu kelp, dried shiitake mushrooms or a combination of two. Check out the Japanese aisle or dried vegetables aisle in Asian supermarkets. I've always made miso soup with a stock cooked up with packaged bonito flakes and kelp. Miso Soup with Tofu and Wakame Seaweed 1 or 2 piece of 4-inch kombu kelp 1 cup of dried bonito flakes (katsuo-bushi) 4 cups cold water 1/4 cup wakame (dried seaweed), hydrate in water to cover for 1/2 hour 250 g soft or silken tofu, cut into small 1/2-inch dice 3 to 4 Tbsp. miso (of your choice) green onions, thinly sliced for garnish For the Kombu and Bonito Dashi stock: Wipe kombu kelp with a cloth to clean the cloudy residue on its surface. Fill a bowl with cold water, add the kelp and let hydrate for two hours to half a day. Transfer the kelp and its water to a pot. Over medium heat, remove the kelp once small bubbles form on the pot bottom (Do not boil the liquid while kelp is inside the pot or it will make the stock slimy and bitter). NOTE: if you are in a hurry, instant dashi stock sold in granules is a good substitute. When the liquid begins to boil, add all the bonito flakes. Turn down the heat to simmer for a few minutes while removing foam on top thoroughly. Turn off the heat. Allow the bonito to sink to the pot bottom. Strain the liquid through a sieve of fine mesh or paper towel to obtain a clear soup in a bowl (Do not squeeze liquid from the remaining dried bonito flakes). Now for the Miso Soup: Add first the tofu then hydrated wakame to the soup. Turn up the heat to high; bring liquid to a boil then turn down to medium. Add the miso and gradually dissolve into the liquid. Turn the heat up to medium, sprinkle the soup with onions and turn off heat immediately taking care not to let it boil. Adjust seasoning by adding more miso a little at time. NOTE: Miso has a delicate aroma that is destroyed by boiling. You can make the soup vegetarian, by making kombu stock or using cold water to start the soup base. A nice hot bowl is satisfying sip and savour especially during chilly evenings! Guidelines for Other Variations: Fill a pot with the dashi stock or cold water, and place it over medium heat. Add ingredients. Put anything solid that will take time to cook thoroughly (giant white radish, turnip, potato and other edible roots) first. Things like clams, wakame and tofu can go in the last few minutes of cooking as they need less time to cook. Turn up the heat to high. When the liquid comes to a boil, turn heat down to medium. Make sure the ingredients are thoroughly cooked, and turn down the heat to low. You can soften the miso in a ladle or strainer, and gradually dissolve into the liquid. Turn up the heat to medium again, sprinkle with onions and turn off heat immediately before it begins to boil again. Look at the amazing variety! Miso soup is truly customizable to your favourite flavours! Photo Credit: Recipes of Japanese Cooking by Yuko Fujita

Today is France's National Day commemorating the beginning of the French Revolution-- the Storming of the Bastille on 14 July 1789, as well as the Fête de la Fédération-- celebrating the unity of the French on 14 July 1790. I'm giving nod to this occasion with a popular French appetizer of snails in garlic butter recipe-- Escargots au beurre d'ail. Apparently a dish I've introduced dozens of my friends to, and to this day they attest this was the dish that broke them into eating snails and their cousins... Flashback a few months, I'll never forget when the twins came home one day after school begging me to make snails. I asked them if they knew what it was and why the interest. A classmate was bragging he ate snails, and so now not only did my boys want me to make it for dinner; they also wanted to take it for school as a snack. I made escargots au beurre d'ail using canned snails- tasty they say but not sure of the chewy texture. Pretty sure they won't ask me to make it again-- but so cool that they asked and tried it though... You can buy escargot dishes at the dollar store-- the ceramic dish usually contains six pocket holes. Escargots au beurre d'ail For about 36 snails in a can 1 tsp. olive oil 1 Tbsp. butter 1 shallot, finely chopped or 2 Tbsp. finely chopped onion 1 or 2 garlic cloves, minced 1 can escargot, drained, rinsed and well-drained 3-4 Tbsp. white wine salt and ground black pepper to taste bread crumbs (optional) parsley or chopped green onions (for garnish) Melt butter and olive oil in a pan on medium-high heat. Sauté shallots/onion and garlic until fragrant and soft. Add the escargots, and cook for about a minute. Then finish with white wine and let simmer for another minute; season with salt and pepper. Place three snails in each of the dish holes along with spoon in some of the butter-wine sauce. You can also sprinkle some bread crumbs on top. Pop in the toaster oven to bake at 375F for about ten minutes until bubbling. Top with parsley or green onions. Serve with sliced French baguette to sop up the juices. Voila!! Look for canned snails in the canned fish aisle at supermarkets or at specialty seafood stores for premium brands. For some other French dishes to try-- here is my friend Juli Bailer's Healthibella's Salade Niçoise-- a beautiful French salad from Nice. Vibrant, colourful and healthy with hard-boiled eggs, green beans, cherry tomatoes, boiled potatoes, cucumbers, radishes, olives and of course tuna. And my classic Beouf Bourguignon-- a delicious famous French slow-simmering beef stew made with red wine, bacon, onions and mushrooms. Bon appétit! Healthibella's Salade Niçoise Beouf Bourguignon

We know very well our kids are going to get their sugary fix on Halloween, so why not challenge them with a fun prelude by creating together spooky-themed healthy snacks, treats and food. I filled our family table with a chock-full of fresh produce and healthier ingredients to see what kind of master pieces they'll come up with. It's a fun-time of year and a wonderful time to be creative and cook together! Also, in the spirit of Jamie Oliver’s Healthier Happier You campaign, we at Food Revolution want to know your ideas of a healthier Halloween. What healthy homemade treats do you make for the kids? What alternatives do you have for trick or treaters? Drop me a note! The night before, the kids and I went through the web looking for awesome creative junk-free Halloween-themed snacks and they all shouted for homemade pizzas for dinner-- landing on a few ideas that made up for the grocery list, everything was ready for them after school, to roll up their sleeves, wash their hands and getting cooking! First up were clementine pumpkins-- so easy and cute with celery pieces or green beans for stems! Next up, black olive spiders on hard boiled egg halves. I've seen people hollow out the yolks, mix them up with mayonnaise and spoon/pipe it back into the whites. To make it easy, we left them as is and topped with pitted black olives cut into half lengthwise for the body and into smaller wedges for legs. Six legs, eight legs doesn't matter, as long as the kids are having fun.... my older six-year old boys have been learning knife skills, and paring knives work perfectly. If you have more than one using a knife, just sit them further apart. I really like these creepy apple bites-- fill them with a spoon of PB or strawberry jam, poke in some toasted almond slivers spaced apart on the top and bottom, and you got a healthy mouth treat full of with rotten teeth. We made this spooky pear chef on a whim! Cauliflower floret makes a great tall chef's hat! And here is our first finished healthy platter of snacks... My family loves guacamole, so I knew I wanted to get this in somehow. And I think it turned out disgustingly well vomiting out of a wonky warty pumpkin-looking squash (red kabocha) don't you? This is a great simple recipe the kids can help with from slicing into the avocadoes to mashing and seasoning. Guacamole served with blue tortilla corn chips. Next up is an incredible savoury tangy sweet dressing I tasted while serving lunch at a school for children's catering company Real Food For Real Kids. It was tossed in a simple grated carrot salad and I knew I had to get the recipe. Because it is brownish in colour, I thought how about using this as a mud/swamp water dip with a veggie monster claw coming out. Using a bit of jam, I adhered pumpkin seeds/pepitas as fingernails to the end of four long thin carrots and one short one (thumb) shaped at the tips for fingers. And last but not least, even though we were quite happy eating all the great snacks, we still made room for the finale-- pizzas. Extra dough was shaped into bones and brushed with garlic and oregano-spiked olive oil. So who says Halloween can't be healthy and creepy? Here are some more food ideas from Halloween last year. Have a spookilicious Halloween y'all!!

Mushrooms! Not your everyday button white shrooms, but the King! What’s best is that they stay fresh and firm in the refrigerator longer compared to other mushrooms. Growing up, my mother would cook them sliced in vegetable stir-fries, and their hearty yield often reminded me of meat-- a great meatless option with wonderful health benefits. On many occasions when shopping in Asian supermarkets, ladies are cooking up thin slices in a small skillet, with a little salt and pepper on both sides and served to customers hot on a toothpick. Yum, stir-fried and pan-fried were my go-to ways, until the eureka moment for deep-fried came while dining out with my pal. We ordered banh cuon, a rice roll dish at a vegan Vietnamese restaurant, and a few battered fried kings served as its garnish. The tiny morsels were divine and I knew that replicating these in abundance home-style is a must. I was also craving KFC, not Colonel Sanders but Korean fried chicken, and the place I wanted to order from tops theirs with a mound of shredded green onions. How about sliced green onions on top of crispy mushrooms for the extra crunch and colour-- Yes!! So simple to make and addictive to eat, kids will love this as did mine! I had BFM and KFC that night and my family polished both off with equal intensity :D. Battered Fried King Mushroom Bites 4-5 king oyster mushrooms, cut into bite size pieces canola or vegetable oil for deep frying 1/3 cup flour 1/3 cup potato starch 1/4 tsp. salt a few dash of white pepper 1 egg 1 tsp. water 1 tsp. soy sauce a few drops of toasted sesame oil red pepper powder/flakes (optional) Dipping Sauce: 2 Tbsp. soy sauce 1/2 Tbsp. lemon juice a few drops of toasted sesame oil Sprinkle of toasted sesame seeds Cook's Note: The best way to clean the mushrooms is to trim off only the very end of the stem and give them a light brushing to remove any dirt. Cut the mushrooms down its length and slice into batons. Make the dipping sauce by combining the ingredients in a small bowl and set aside. Set out two bowls. One for the batter mix and the other for the egg wash. Mix flours, salt and pepper in one. In the other, mix egg, water, soy sauce, sesame oil and red pepper if using. Korean red pepper powder can be found in most Asian Supermarkets. Working in batches, evenly coat the mushroom pieces in egg wash, then in the batter mixture, shaking off excess flour. I do the egg wash with one hand and the flour in the other to keep it less messy. You can also use a slotted ladle or spoon. Place the battered mushrooms onto a plate. Heat up a skillet/wok with oil on medium-high. Oil is ready for frying when a skewer or chopstick is inserted and tiny bubbles shoot up its side. In batches, cook the mushrooms until golden and crispy. Remove with slotted ladle onto a paper-towel lined plate to absorb excess oil. Place onto serving platter, top with onions and alongside dipping sauce. Oooooo.... La, La.... Sprinkle with red pepper for some heat if you wish. Making it a full-on Korean meal affair with kimchi and white radish pickles. OMG Deep-fried goodness! King mushrooms or chicken-- why choose when you can have both! NOM NOM!! 식욕을 돋구다

Zucchini are ubiquitous in the summer... In Ontario, it's prime season throughout the months of July to October. Such a versatile vegetable, they can be blanched, poached, roasted, grilled, stuffed, deep-fried, and even baked into bread and muffins. It is very common to batter and fry the flower blossoms that grow at the top of each vegetable in Italian and French cuisines. With zucchini, simple is best, like I found with this incredibly easy recipe with flavourful results! Grilled Zucchini with Garlic Makes 4 to 6 servings 3 medium zucchini 2 cloves garlic, minced coarse salt and fresh ground pepper to taste 3 Tbsp. good extra virgin olive oil Beautiful green and yellow varieties of zucchini in Belleville's farmers market. A wild fragrant garlic species grown in my parent's backyard. Slice each zucchini with a mandolin into thin strips. Grill the zucchini until they are tender-crisp on both sides. Place in a bowl and add the garlic, seasoning and oil. Toss and serve. This was an incredible side to serve with hamburgers to extend the flavours of summer! Simply irresistible- the caramelized taste with aromatic garlic, slick fine olive oil and crunchy salt! TIP: Doing eggplants this way is delicious too, or serve a combination of both for variety! If you like zucchini, give Zucchini Fritters and Zucchini Bread a try. These recipes are delicious and the latter is perfect for sneaking in extra vegetables and a whole lotta yummy flavours for those picky eaters!

Breakfast at my house has always been things like pancakes and fruit, oatmeal, French toast, eggs, bacon and toast, and the occasional smoked salmon on bagels which we all adore. Very western items which I don't stray far from although I am very Chinese. Until the morning I couldn't resist steaming a package of springy-to-the touch fresh rice rolls I got at the supermarket instead of making a lunch stir-fry, it quickly dawned on me how come we haven't been savouring this dim sum favourite... like all the time?! Better late than never right? In Asia, rice is eaten religiously as the first meal of the day-- eaten with fish and side dishes (in Japan), cooked up into congee (rice porridge), in soups with rice noodles (like Vietnamese pho) and this very simple steamed rice roll made from rice flour (popular in Hong Kong as a snack and at Chinese dim sum). The rice rolls are usually filled with shrimp, beef or BBQ pork. You may have to dine out to enjoy these specialties but you can also make a very simple and cheap version at home. Prepared rice rolls come plain or with dried shrimps embedded. All you do is steam them and serve with sweet soy sauce and a bevy of toppings you like. We've had it a few times now and we're hooked! Seems like a breakfast for champions to me cause I certainly feel like a champ after my kids eagerly polished them off... like hot cakes! :D Steamed Chinese Rice Rolls Makes 4 servings 1 pkg. (550 g) fresh rice rolls (in or near the refrigerated section of an Asian supermarket- if super fresh you can find them on a table nearby) 1/4 cup sweet soy sauce (I use Pearl River Bridge's seasoned soy sauce for seafood) or make your own mixture with 2 Tbsp. soy sauce, 1 Tbsp. Chinese cooking wine, 1 Tbsp. water, and 1 tsp. brown sugar. 2 green onions, chopped 1/4 cup oil cilantro, stems removed and leaves chopped hot sauce (I like brand Koon Yicks chilli sauce) preserved pickled radish (sold in jars) Serve with cooked Chinese greens (such as yu choy or snow pea leaves) This is a reason to bust out your Chinese bamboo steam basket or use a regular steamer basket. I suggest placing a piece of parchment paper for easy clean-up. Cut a piece of parchment paper into a circle the size of the steamer bottom. Place it in and poke holes to let the steam escape inside to cook the rice rolls. Trace a circle to fit the steamer. Cut rolls in half (this will help with placement and easy eating). Separate each rice roll and place side-by-side and in layers in the steamer. The bit of oil coating on the rolls will prevent them from sticking to each other. Cover the lid. Place over pot filled with 1/3 water, big enough to anchor the steamer basket. Steam should not rise out on the sides, and pot should not be too small, otherwise condensation from the steaming will cause water to leak out on sides of pot. Bring water to boil and let steam for 10 to 15 minutes without lifting the lid. Meanwhile, prepare your toppings and vegetable dish (optional). For a quick Chinese greens stir-fry such as snow pea leaves, bring a skillet with a little oil to medium-high heat, add the greens with 2 Tbsp water. Cover and let steam for a few minutes until crisp-tender about two to three minutes. Remove lid. Add one chopped garlic and stir-fry for one minute. Season with salt to taste. Stir-fry green onions in oil for 30 seconds until fragrant for a delicious aromatic topping. The rice rolls can be served straight in its steamer basket on a plate along with the toppings and condiments. Happy campers! Who wants more slurpy rice rolls? Add a dollop of cooked onion oil and a drizzle of sweet soy sauce. Hot sauce adds piquancy and preserved radish adds savoury crunch! Sweet, savoury, spicy and crunchy all rolled into one lovely Chinese morning breakfast! Jo Sun :)! Nummy!! Ho Ho Sic!

Burritos are ubiquitous, popping up on street corners just about everywhere. They make terrific, healthy handheld meals that are fast, portable and delicious... satisfying for breakfast, lunch, a hearty snack or dinner. My kids were all over me about making these this weekend and I gladly obliged! When kids get their hands in preparing and customizing their food, they are more likely to take pleasure in eating it too! And who can resist a beautiful burrito? Get creative with your family and make your own masterpieces on the comfort of your table. Beef, Bean and Rice Burritos (mildly spicy) Makes 6 to 8 servings 1 lb. round eye, thinly sliced or lean ground beef 2 Tbsp. olive oil, divided 1 onion, cut in half, with one half thinly sliced, and the other half, chopped 2 cloves garlic, minced and divided 1-1/2 cups long grain rice, prepared according to brand instructions 1 tsp. salt 1 Tbsp and 1/2 tsp. chili powder, divided 1/2 tsp. coriander powder 1-1/2 tsp. cumin, divided 1/4 tsp. ground black pepper 1/2 cup tomato sauce or salsa, divided 1 can refried beans flour tortillas, warmed in the oven vegetables for filling: cilantro, green and red onions, diced tomatoes, spinach, avocado, shredded cheddar, pickled jalapenos lime wedges, salsa, sour cream and hot sauce Freeze beef for one hour to make slicing thinly more easy. Substitute onions and garlic in beef mixture for 1/2 tsp. each of onion and garlic powder in a pinch. Love the vibrant colours! Prepare avocado just before eating with a splash of lime juice to prevent browning. Prepare the rice first by bringing water in small saucepan to a boil. Add rice and cook according to package instructions. Remove from heat and let stand for five minutes or until water is absorbed. Meanwhile, cook the refried beans in a saucepan according to can instructions. Heat 1 Tbsp. oil on medium high heat in a large skillet, and sauté chopped onions until tender. Add 1/2 garlic; cook one minute longer. Stir in 1 Tbsp. chili powder and 1 tsp. cumin until combined. Add rice; cook and stir for four minutes then add 1/4 cup tomato sauce or salsa and toss until heated through. Heat remaining 1 Tbsp. oil on medium high heat in same skillet and cook sliced onions and remaining garlic for one minute. Stir in salt, 1/2 tsp. chili powder, coriander powder, 1/2 tsp. cumin, black pepper and add the beef and toss well. Just before cooked, add remaining 1/4 cup tomato sauce or salsa. Remove onto plate. Look at that gorgeous DIY spread... Filler up down the centre.......... first beans, rice and beef, and then anything goes but not too much or it will burst. Spread some beans to help seal the wrap. Place rolled tortillas seal side down on slightly greased hot grill or pan and cook both sides until brown. Yummy mom! Now that's what I call a big burly burrito! Deelish!!

Eat more fish has been a mantra for me in the kitchen and the family table these days-- once a week is good, but getting another serving in is great! Lo' and behold, fish- salmon in particular, is in one of Jamie's ten Cook-For-Your-Life recipes with his Salmon and Pesto-Dressed Veg recipe. “Salmon is a great source of both omega 3s, which helps to keep our hearts healthy, and vitamin D that helps to make our bones and teeth strong. Pan-frying salmon is an easy way to get more oily fish in our diets." And we like crispy skin so skin-on it is... With Food Revolution Day three days away, and with my bestie Kaitlyn just coming back from vacay, what a great way to catch up with her by cooking together one of her favourites to serve the family dinner. Taking a trip to the grocery store to come up with her version, a glimpse of rainbow trout fillets inspired me to make a great salmon alternative for my family as well! Let the cooking begin! Pan-Fried Trout Fillets with Dill, Garlic and Capers Kaitlyn is a simple gal and her choice consist of sautéed garlic snow peas, oven-roasted new potatoes and pan-fried skin-on salmon fillets rubbed with olive oil, fresh dill salt and pepper and finished with a splash of lemon. Hearty and delicious I say! Prepping and preparing the sides.... Slicing the salmon pieces in half, and massaging with olive oil, salt and pepper. Adults like dill sprinkled on top, the kids not so much-- so make two variations! On medium-high heat, just a little oil is needed in the pan since salmon skin and flesh is oily already. If using a non-stick pan, you don't have to worry about the skin sticking. If using a regular pan, when cooking skin-side down, do not move or wiggle the fillets too much, otherwise if the skin is not fully cooked and crisped it will stick to pan and skin will break. You know it is ready when fish easily slides in the pan with the help of a spatula. Sear skin-side down, flip and sear other side, then turn down heat to low to fully cook fish. My bestie sautéing snow peas in garlic while I man the pan :) New potatoes drizzled with olive oil, salt and pepper hot out of the oven along with the rest of the salmon dinner! Bravo! Dinner is ready for Kaitlyn's kids when they come home from school! More time for homework and other things.... Yay! Gorgeous and scrumptious! I was told her kids lapped it up :) First time trying snow peas.. and they loved it! Yay! Let's see what they will try next...? :) My turn at home... I cooked up both trout and salmon fillet in two different ways... Pan-Fried Trout Fillets in Dill, Garlic and Capers Butter Sauce 2 trout fillets with skin-on salt and pepper 2 Tbsp. butter 2 cloves garlic, chopped 1/4 cup dry white wine or cooking wine 1 Tbsp. Dijon mustard 1 to 2 Tbsp. capers, drained 1 bunch fresh dill, sprigs plucked and coarsely chopped lemon wedges for splashing Salmon with leftover shrivelled grape tomatoes and wilted spinach! Salt and pepper both sides of fillets. On medium high heat, add a little oil in pan and cook fish skin-side down. Fish is ready when skin loosens easily from pan with a slight wiggle using a spatula. Flip to other side. Trout fillets tend to be thin, so cooking for two minutes or so should do it. Remove from pan, skin-side down to serving platter. Oops, I manhandled one fillet before skin was crisp-ready to be flipped. It's ok, still tasty!! Add butter to same pan, on medium-high heat. Add garlic and sauté ten seconds until fragrant. Pour in white wine, let simmer then add Dijon mustard. Stir to dissolve. Toss in capers and dill, let simmer for ten seconds, salt and pepper to taste and transfer sauce over top trout. Sauce is so aromatic heavenly and so harmonious with fish. Delectable pan-fried trout served with sautéed green beans! Salmon fillets simply rubbed with salt and pepper, and pan-fried with chopped garlic. A separate tossing of grape tomatoes and spinach in olive oil and a splash of lemon dressed the meal. Shrivelled tomatoes cook up plump and juicy! If you like salmon, try Jamie's wife Jool's Crunchy Fish and Jamie's other favourite salmon recipes. So delicious and nutritious, the dilemma for me is which one to make next...?

Happy Mother's Day to all you wonderful, fabulous mothers and those celebrating with your mothers! What a way to celebrate this special day with a stay-in brunch of customized omelets. I challenged my family to make me an omelet with my favourite ingredients.... it was also a way to kick-start Jamie's newly launched official Food Revolution site with his champion starter package recipes for cooking. This year's 5th Annual Food Revolution Day (FRD 2016) is all about the Power of Cooking. Jamie Oliver has defined ten recipes which he will be asking people everywhere to join him and cook. This will be centred around ten delicious, nutritionally balanced recipes, which has been defined as the “Starter Pack of Cooking”, each covering a different skill and technique that can give anyone the confidence to cook good, real, healthy meals for themselves and their families, for now and the future. Jamie has spoken about the idea of ten recipes to save your life since his TED talk in 2010. One of these ten recipes is indeed a simple cheese omelet, which my husband and son Sebastien cooked up a spin with smoked salmon for me (yay! my favourite) and mushrooms, spinach and bacon as an alternative for the family. As Jamie's site says, “this is a great quick meal at any time of the day. Eggs are a fantastic, affordable source of protein, helping our muscles to grow and repair and helping us to feel fuller for longer. Serve your omelette with wholemeal bread and a simple tomato salad for a healthy, balanced meal.” Dicing and slicing lessons for my six-year old son :) Smoked salmon, capers and red onions mixed with Dijon mustard and added to the omelet as a filling. Roll 'er up! Another omelet offering filled with spinach, bacon and mushrooms. Homemade gifts and cards from my sweet boys. The sentiments were universal throughout-- thanks mom for taking care of me and cooking me delicious food! Awww---- ! Smoked salmon omelet served with a side salad, a dollop of sour cream sprinkled with fresh tarragon-- YUM! Stay tuned as I continue to cook out of Jamie's ten Starter-Pack or Cook-For-Your-Life recipes leading up to Food Revolution Day May 20th! What are my variations on these awesome recipes and will you join me by cooking with yours?

Happy National French Fries Day! I celebrated this fun occasion by trying my hands on popular Toronto Lisa Marie and Fidel Gastros' Matthew Basile's recipe for his infamous Pad Thai Fries. Happily brunched there over a Toronto Food Revolution meeting, tried it, thought I died and went to heaven and excited to find the recipe on Steven and Chris to adapt my own version at home-- instead of deep-frying the fries, oven-baking and toning the key spicy Sriracha sauce down a notch to appease to my young kids' palates! Spicy buttery with crunchy toppings, the tart and hot flavours work in harmony replicating succinctly what you would expect in a fries dish called Pad Thai! All I can say is... Exotically Addictive! Photo Credit: Steven and Chris With Matt and the fabulous Toronto Food Revolution crew. Matt Basile's Pad Thai Fries (adapted from Steven and Chris) (Double the sauce ingredients if you want it extra saucy) 1/3 cup unsalted butter 1/2 cup Sriracha sauce 1/4 cup lemon juice 1 pound oven fries 1 cup bean sprouts 1 cup cilantro, chopped 1 green onion, chopped 1 lime, quartered 1/4 cup crushed peanuts, optional Bake fries in oven according to package directions. Meanwhile, melt the butter in a pan over high heat. Stir in the Sriracha sauce and lemon juice. Turn down the heat to low and cook for five minutes, or until the sauce is a nice velvety orange colour. Let the sauce cool and congeal (if the oil separates onto surface-- remove the layer with a spoon) so when you apply it to your fries it's more of a paste than a sauce. In a large bowl, toss the cooked fries in the sauce. Transfer the coated fries to a serving dish and top with bean sprouts, cilantro, green onions, lime wedges and crushed peanuts. WOWZERS! As I remembered them... crunchy bean sprouts and peanuts give way to crispy tender fries bathed in lemony fiery buttery sauce. As Steven and Chris said, it really is the Ultimate Fries! This spicy son loves hot foods, even with his front tooth missing :)! Perfect as a side to hearty meaty burgers! Thank you Matt! My family loved it! For another fun do-it-at-home restaurant favourite, try my Oven-Baked Onion Blossom to celebrate National Onion Rings Day! :)

Carrying forward and honouring my grandma's culinary legacy wrapping zong zi with momma' again this year!.... Here was last year's post and my first attempt! My wrapping technique this year was smoother, quicker and the results look a lot better-- as they say practice makes perfect although doing them once a year, it may take a few zong zi before you get the hang of it- again. I say, as long as you wrap them tightly with no chance of contents busting out during cooking, it's a success! However, with my second go at it, a nice sturdy hearty pyramid was my goal :). Zong zi is a Chinese version of tamales-- bamboo leaves are wrapped around glutinous sweet sticky rice mixed with all sorts of filling- savoury or sweet and boiled until ready. My late grandma passed at 98 and have been making her infamous savoury kind for as long as I remembered as a child, with seasoned pork belly, Chinese cured sausage, peanuts and duck egg yolk. I only wish that I learned the tricks of the trade first-hand when she was still alive-- she probably made them until she was 90. And so here I am in my second year wrapping these bundles of joy and relishing in her spirit with every rice scoop, filling placement, wrap, fold and bind. And of course, when I sink my teeth into the steaming hot deliciousness, no louder do I hear my grandma's voice, ho mo sic, "Isn't it good?" And yes grandma, it certainly is-- thank you! This year, I prepared the bamboo leaves differently. We found the leaves were a bit hard and crisp to fold nicely without tearing, so before the Zong Zi-making day, I soaked the leaves for two hours, then placed the leaves in a big pot covered with water and brought to a boil, then simmer covered for one hour. I drained the leaves, individually washed and rinsed them and placed them spread out in a basin of cool water to soak overnight. Nice and pliable for folding and wrapping! :) Refer to my previous post for step-by-step preparations and wrapping. My mom preparing the ingredients. Lap Cheurng (Chinese cured sausage) are sliced into long diagonal strips so that when you bite into the oblong dumpling, you get a piece in every bite. Raw salted duck egg yolk and cut into quarters. Use two to three overlapping bamboo leaves to create a deep cup for rice and filling, with ample leaves for folding over and enclosing without chancing a slit or opening for contents to spill out. Duo parcels with mom and me! Looking pretty good if I have to say so myself! Tying them together with string to get ready for the hot steady boil for four long hours! YUMMMMMMMMMMSSS.... While it's true this is a lot of work and time consuming to make, there's nothing like rolling up my sleeves and recreating a culinary favourite my late grandma who I adored, helmed the kitchen making! This is my nod to our customs for the Chinese Dragon Boat Festival-- a look into a past food I grew up on and a gateway into the future where I can continue enjoying this family's tradition and hopefully pass on the same culinary legacy, love and skills to my children.

It's all about cooking up Jamie Oliver`s Food Revolution recipes these days, and the next one up from his top ten is a noodle stir-fry. Each of his recipes were hand selected to bring a series of basic cooking techniques to your culinary repertoire to cook for your life. This dish is definitely about practising to hone your knife skills-- chopping and slicing ingredients into bite-size and consistent pieces for even cooking. He makes a Veggie Noodle Stir-Fry and says, “A great way to make sure you’re getting the vitamins and minerals your body needs is to eat the rainbow. Eating a mixture of different coloured vegetables, like in this stir-fry, will help you do that. This dish will give you two of your five-a-day. Of course, feel free to use whatever vegetables you have in the fridge – this is a great dish for using up leftovers too!” Indeed, and that is exactly what I did! I scoured my freezer for meat and decided I could do a seafood variation with frozen shrimps and squid tentacles. And I had a whack of green veggies, bits of onions here and there-- how perfect were these ingredients to concoct my noodle dish... I even had a can of sliced bamboo shoots in my cupboard. Just a trip to the store for noodles and I was all set. Noodles is truly a beautiful customizable dish- one that you can add any combination of your favourite ingredients, using up leftovers laying around in the fridge, and also a fabulous dish to try a new ingredient or two with the family! For me, Cook For Your Life means... being able to look into your fridge and pantry, and quickly know what ingredients goes with what to come up with something decent to cook for you and your family, and not waste leftovers and food. People who lack the skills would throw out wilted produce and slightly bruised fruit. That is the P.O.W.E.R. of food education and cooking, and it begins with learning the basics of food and cooking! Bak choy, broccoli, zucchini, cilantro and green onions make for a green noodle affair! Use up those onions ends and bits too. Everything in it's place-- Mise en place, the French call it, is the best method ever in the kitchen and the secret to success especially in stir-fries and when you have a lot of recipes on-the-go. It gets everything prepped and ready within your reach-- no frantic last minute running around so you can keep focused on delivering your tastiest dish(es). Here are some of my tips to keep organized: 1) Wash, peel, chop and slice everything. Measure all your spices and ingredients as needed; 2) Set separate bowls out for ingredients such as garlic and onion to use as you please; 3) Arrange ingredients for each dish on large separate plates to keep you on track of everything in the recipe; 4) Keep your counter and sink clean; place empty dishes into the sink as you go to give you more counter space for the finished dishes; 5) Have your seasonings and condiment jars opened and ready to use when you need to add a dash or splash; 6) Have your cooking utensils within reach such as extra spoons for scooping sauce or for tasting. Seafood and Greens Noodle Stir-Fry Makes 6 to 8 Servings Flavouring Sauce: 1 tsp. salt 1-1/2 Tbsp. chicken or vegetable bouillon seasoning 3 tsp. sugar 3 Tbsp. oyster sauce 1 tsp. sesame oil 1 cup water Filling: 1 pkg. (1 lb.) fresh egg noodles (I used miki- a type of Shanghai yellow wheat thick noodles) 2 Tbsp. oil, divided 1/2 onion, cut into thin slices 2 green onion, cut into 1-1/2 " pieces 2 garlic cloves, minced 1 pkg. (300 to 400 g) medium shrimps, shelled, de-veined, rinsed and pat dry 1 pkg. (small) frozen squid tentacles, thawed and rinsed with inner hard cartilage removed, pat dry broccoli, cut into florets 1/2 cup sliced bamboo shoot (buy in a can, drain and rinse well) zucchini, sliced into coins and cut into thick strips bak choy, sliced in half 2 Tbsp. Chinese cooking wine 2 Tbsp. cornstarch mixed in 1/4 cup water cilantro for garnish, chopped Cut and slice all the vegetables. Set aside. Deeply score your shrimps down its de-veined back be careful not cutting through (this will create shrimp orbs that are heartier to eat, and very typical of Asian shrimp stir-fries). Slice the cleaned squids into even pieces. Prepare noodles according to package instructions. Drain. Heat 1 Tbsp. oil in hot skillet/wok on medium-high until hot. Add onions and garlic, cook for a minute until fragrant. Add shrimps, cook for one minute on high heat, toss until translucent then add the squid. Toss for another minute or so until cooked through. Transfer to bowl and set aside. Heat remaining 1 Tbsp. oil in skillet/wok, add broccoli, bamboo shoots and a little water until vegetables are par-cooked, stir-frying for two minutes. Add bak choy and zucchini and cook for one minute more adding cooking wine. Return the shrimp mixture and toss with the noodles. Pour in the flavouring sauce and toss well; cover and let steam for one to two minutes. Stir in the cornstarch mixture to thicken the sauce. Oh my deeelish and pretty in green....... Top with chopped cilantro! Setting out bowls for my boys... Gotta have hot sauce at the table.... sambal oelek chili is especially tasty and a side of kimchi too. Slurrrrpppelious Good!! Ha, I had leftover Korean sweet peanuts and I tossed it in my noodle bowl for extra crunch and protein. Anything goes really!!... Here is Jamie's Veggie Noodle Stir-Fry recipe you can print out with step-by-step cooking photos. Veggie Noodle Stir-Fry Click for more recipes on our family favourite noodles.

Ethiopian cuisine is new to me despite having lived walking distance to a popular Toronto Ethiopian restaurant landmark more than a decade ago and a pulsing desire to try it. Eat with your hand as a utensil-- picking up various kinds of vegetarian and meat stews with pieces of injera bread and finishing off the meal with a coffee ceremony appeals to me. I finally tried the heavenly food late last year and I've been regularly dining on their vegetarian offerings at various locations in the city. Just not sure why I waited so long. So happy late than never. Many super-satisfying dishes that are healthy nutritious for vegetarian, vegan, gluten and lactose-free eaters that also gives meat a break. Something I will indeed explore in my kitchen very soon. Enjoying a vegetarian platter with a side of fish stew (Asa Gulash) at Lalibela Ethiopian First, a little history on Ethiopia. Along with the countries of Eritrea, Djibouti and Somalia, these make up the region known as the Horn of Africa in its Northeastern part. Although among the poorest in the world, Ethiopia has an agricultural economy, with most of the people involved in subsistence farming. Interesting fact-- many coffee drinkers do not know that the birthplace of coffee plantations originated in the mountains of Keffa, a province of Ethiopia- the very word where 'coffee' comes from. The hot beverage is served to honour guests and elaborate rituals accompany the preparation of the drink. Ethiopia is largely populated with both Muslims and Christians, and their influence makes their cuisine the most distinctive in Northeast Africa. Vegetarian dishes are prominent due to many fasting days of the Christian Church (with no consumption of meat or animal products), however, fish, mutton, beef and chicken abound on their menu and traditionally cooked in lots of butter. A great variety of fruits and vegetables are cultivated there with their staple food injera-- a thick, spongy pancake-like sourdough bread made from the smallest grain in the world-- teff (Ethiopia's principle grain). Injera is not only a food but it serves as a utensil and plate. Accompanying dishes are placed on it-- a bit of bread is torn off and used to wrap the food to eat. Widely used flavours of spicy and complexity include hot chilies, fenugreek, cardamom, ginger, cinnamon, mint, garlic and onions. Some of these aromatic spices and herbs are concocted in a fiery paste (herbere) that is used to cook in the stews or serve with the meal, particularly mutton dishes. A typical dish consists of injera accompanied by a spicy stew, which frequently includes beef, mutton, vegetables and various types of legumes, such as lentils and chick peas. I always go for their vegetarian platter for two-- an array of colourful veggies and pulse stews to share with my dining companion. After eating up the accompanying rolled injera we dig into the injera "plate" below often soaked with the special sauces to finish the remaining morsels. Deelish! Vegan platter at Ethiopian Vegan Restaurant Aside from grounding to make injera, whole grain teff is a great healthy addition to porridge, stews, pilafs or baked goods. It's mild nutty flavour, has a unique texture and packs a serious nutritional punch! Teff has an excellent balance of amino acids, and it is also high in protein, calcium, and iron. I add it when I cook rice-- it doesn't compromise the flavour and your kids won't taste a difference (this is one Ethiopian influence I have in my family food repertoire). Teff is the tiniest grain in the world but packs a supergrain punch! Want an easy change up to your cooking routine? To give a simple health boost regularly with teff, add it to rice. For Chinese rice cooked in a rice cooker, add 2 Tbsp. teff to 2-1/2 rice cups measure of Jasmine rice and 1/4 cup more water. Teff will cook settled on the rice surface. Toss to mix. Your kids will see the little brown specks but won't taste it. Before you know it, it may be incorporated in your regular routine. I know it makes me feel better serving white rice. Ethiopian Teff Stew (right)-- See Recipe Enjoying a cup of tea flavoured with cinnamon, cardamom, ginger and cloves. After an Ethiopian meal, one can enjoy the relaxing aromas of burning frankincense (an aromatic gum resin obtained from an African tree and burned as incense), and hand-roasting of coffee beans and ground by the hostess. It is custom for Ethiopians to drink the strong coffee with a pinch of salt or clarified butter and serve it with popcorn. Photo Credit: Ethiopian Photo Gallery I am really looking forward to introducing this lovely and healthy cuisine with exotic flavours to my boys.

Lush fresh dill is definitely on my top five list of all-time favourite herbs. I can't get enough of its heavenly heady aroma, a blend of mint, citrus, and fennel with a hint of sea air. Did you know the ancient Romans regarded dill as a symbol of vitality? Both Romans and Greeks are said to have drifted into a peaceful slumber with fresh aromatic dill leaves wrapped around their heads. Hmm... maybe I should give this a try! Fresh dill is particularly popular in Turkey and Iran to balance cooling vegetables, used in pickling, yogurt dips, cheese pastries and rice dishes. Storage tip: The best way to store dill is like flowers, standing in a container with water to cover their stems, a plastic bag over the leaves and refrigerated. Try lentils with dill... a super way to get excellent meat-free protein in your diet with the fresh zingy citrusy caraway flavour of dill! Green Lentils with Dill Roasted Pepper Salsa Verde Makes 6 to 8 servings 300 g green lentils, rinsed and drained, allot time for sitting in water according to package 4 to 6 roasted red sweet pepper, rinsed, drained and diced, divided Salt and ground black pepper to taste 2 green chilies, deseeded and chopped 3 garlic cloves, chopped 1/2-inch piece of fresh ginger Large handful of flat-leaf parsley, chopped Large handful of fresh dill, chopped and divided 1 tsp. Dijon mustard Juice of 1-1/2 lemons 3 Tbsp. olive oil Note: Look for Puy lentils- they are small silvery-green coated lentils. They hold their shape better than other lentils and are highly flavourful. Whole Food Market, health food and some bulk stores carry these awesome lentils. I wasn't able to get out to these stores and used green lentils I had on hand. It will definitely make a difference in the resulting dish. Photo Credit: kelliesfoodtoglow.com Follow preparation directions on lentil package. Drain them and place into a bowl. To make the salsa, place all the remaining ingredients apart from the oil in a food processor, adding 1/4 roasted peppers and 1/4 dill and process with short bursts until a particulate consistency. Add the olive oil, drizzling into the running machine until well blended. Season to taste. Add remaining 3/4 of the red peppers and 3/4 bunch of dill, and salsa verde; mix well. Adjust seasoning to taste. Add more lemon juice, and olive oil to your preference. Simply a gorgeous dish, full of protein, low in fat and high in minerals! My kids liked the citrusy flavours but not too keen on the lentils, so they only took one bite. However, I was happy to see that they were not reluctant to try it. My husband took some of it for a light lunch and will serve it with a piece of bread. I've served lentils masquerade in Blueberry Oatmeal Lentil Scones and was met with success. Never give up and think creatively to get your kids to try new foods! If you adore dill like me, give these other dilly recipes a try- all thumbs up dishes from my family: Butternut Squash Apple Soup with Dill, Lemony Dill Yogurt Dip, Creamy Dill Apple Salad, Greek Quinoa Salad, Pan-Fried Whole Trout with Lemon and Dill and Fish and Shrimp in Dill Garlic White Wine. Next up are chives, giving a light fine shallot fragrance and flavour to chive biscuits and scrambled eggs...

This delicious clam dish is often enjoyed by Filipinos as clams are abundantly harvested along reefs or farmed for restaurants and grocers. It is ideal for a weeknight meal as it only uses a few simple ingredients to whip up- the key is the vinegar marinade. Cane vinegar is an important ingredient in Filipino cooking which is used to keep food from spoiling in the hot and humid Phillipines. Tossed with breadcrumbs to thicken, it makes for a light but hearty and satisfying dish served over steamed rice. Filipino Sautéed Marinated Clams Makes 4 servings 1 Tbsp. oil 3 cloves garlic, minced 1 onion, sliced 340 g to 1 lb. canned, fresh or frozen clam meat, thawed 1/3 cup breadcrumbs 1/2 tsp. salt 1 tsp. brown sugar 1 to 2 tsp. soy sauce to taste Marinade: 3 Tbsp. cane vinegar 1 tsp. fresh ground black pepper 1 dried bay leaf tomato slices, sliced green onion and chopped cilantro as garnish Cook's NOTE: Best substitutions for cane vinegar are white vinegar, white wine vinegar or cider vinegar but dilute with 3 parts vinegar to 1 part water. Combine the marinade ingredients in a bowl and add the clams to marinate for one hour. Heat oil in skillet over medium heat and sauté the garlic and onions until lightly browned. Add the clams and cook for five minutes or until tender. Add the breadcrumbs, salt, brown sugar and soy sauce, and cook for 5 minutes more, stirring occasionally. It will thicken. Remove into serving vessel, and garnish with tomatoes, green onions and cilantro if desired. Sweet and savoury clams served with pan-fried marinated milkfish (bangus), the national fish of the Philippines, which I bought frozen in an Asian supermarket, grilled chicken breast (in case the kids didn't like the clams) and stir-fried cabbage. Vinegar soy dip in my Filipino feast post is great for spooning over the clams instead of adding the soy sauce in the recipe! The kids were not fond of this particular dish but enjoys clams in combination with seafood and fish in other dishes. If you like clams, try my recipe for comfort food Korean Rice Porridge with Clams and a twist on ramen noodles with a Vietnamese clam dish Cơm Hến Korean Rice Porridge with Clams Vietnamese clam dish Cơm Hến with ramen noodles.

A nutritious traditional Korean stew powerhouse with bean curd and bean paste, plus more beans-- bean sprouts as a side dish is how my family is enjoying meatless Monday and ode to World Vegan November. To know and love this unassuming and hearty fare is to understand and appreciate Korean hearts and minds. I've read Koreans young and old, to think of chigae is to hear "chigul, chigul, pogul, pogul," representing the comforting sound of stew as it gurgles and bubbles in a dark brown clay pot and spills over, hissing and spattering, into a mud's brazier red charcoal fire. This really is simple to cook up and satisfying to serve for the family, giving meat a break and to reap the amazing benefits of eating lots of veggies and high-quality protein, eight essential amino acid-rich tofu. Korean Tofu Vegetable Stew (Tobu Toenjang Chigae) Makes 6-8 servings 1 piece of kelp or kombu, about 2 X 6 inches long 1 Tbsp. oil 2 green onions, sliced into 1-inch pieces 1 small onion, sliced 5 shiitake mushrooms, hydrated in water to cover for two hours 4 Tbsp. toenjang (fermented soybean paste), or to taste 5 cloves garlic, minced 1 lb. soft tofu, sliced into 1-inch cubes handful of napa cabbage, cut into 1-1/2 pieces 1 small zucchini, sliced lengthwise and then again into thin moons 225 g or 1/2 lb. white mushrooms, sliced 1 package enoki mushrooms, roots trimmed, mushrooms separated salt and ground black pepper to taste jalapeno slices Korean red pepper powder Love the sight of these beautiful vegetables-- that spells Korean cuisine right there :) A marvel tip with mushrooms: Did you know mushrooms naturally generate Vitamin D? Even after being harvested, mushrooms can absorb Vitamin D through direct sunlight so leave them near the window before cooking to absorb those extra rays! Wipe the kelp/kombu with a damp towel. Soak in 4 cups water for two hours to make stock. Heat oil over medium-high in a deep skillet/pot and sauté onions and shiitake mushrooms for two minutes until fragrant and onions soft. Pour in the stock, bring to a boil and add garlic. Let cook for a minute, then add tofu; cover and bring to a boil and let simmer for five minutes. Arrange the white and enoki mushrooms, zucchini and cabbage on the surface. Cook gently for five minutes more. Top with green onion slices, jalapeno slices and/or Korean hot pepper powder. Serve pot at the table or ladle into individual bowls. Serve with steamed short-grain rice, kimchi and homemade seasoned bean sprouts (recipe to come). To take the meal further, offer leafy lettuce (red or green), perilla leaves, garlic and jalapeno slices to make rice wraps. Take a piece of lettuce, put in a little rice, add kimchi, garlic and jalapeno, wrap up and eat straight or dip into sesame oil seasoned with salt and pepper. Who says vegetarian meals cannot be hearty and satisfying? We definitely did not miss the meat. Adopting a meatless day or two days a week is certainly attainable. The best is sharing your green journey with recipes and tips with others to bring awareness to the health of eating a pure plant-based diet (even if its sometimes) and to understand more about bypassing meat and dairy-- some say to lessen the environmental burden that animal and meat production places on crops and water, and others the health benefits of being a vegan, including a lower risk of type 2 diabetes and obesity (Sage Nov/Dec 2015 "Want to go Vegan?").

I can't get enough of noodles, but I have a particular fondness to ho fun. I love it cooked dry like Cantonese Stir-Fried Beef Ho Fun, but when it's soppy wet with a gravy sauce, I can't resist... This dish with its smooth glistening egg sauce is one that falls in this swooning pleasure zone! I gleefully order it at restaurants but it never occurred to me how easy it is to replicate at home, plus you cut out all the extras- such as MSG, excess soy and salts that are added. I am glad to say I gave it a go and so delighted it turned out deliciously! From my kitchen to yours... Rice Noodles with Shrimp and Smooth Egg (Wat Dan Ho Fun) Makes 6-8 servings 1 lb. ho fun flat rice noodles 300 g frozen medium shrimp, thawed and deveined salt and ground white pepper 1 clove garlic, minced 1 Tbsp. soy sauce 1 Tbsp. oil for stir frying 1/2 lb. gai lan, or other Chinese greens, washed, drained and cut into 3-inch pieces Gravy: 3 cups chicken broth (if using can broth, taste and adjust gravy ingredients accordingly) 1 Tbsp. oyster sauce 2 tsp. soy sauce 1/2 tsp. sugar 1/4 tsp. sesame oil 2 eggs, beaten 2 Tbsp. cornstarch mixed with 1/4 cup of cold water Mix shrimps with 1/2 Tbsp. salt and 1 cup cold water; let sit for a few minutes. This will allow the shrimps' impurities to be released (the water will turn grey and slightly foamy). Rinse with cold water until water runs clear. Pat dry and season with salt and pepper. Combine the first five gravy ingredients in a bowl or measuring cup and have ready before stir frying. Pull apart the rice noodles. Even if the noodles are fresh, blanching them in boiling water for one minute helps loosen the strands and remove excess oil. Otherwise, refrigerated noodles will take about five minutes to cook; it will also make stir-frying easier. Drain. If not using immediately, run cold water through to stop it from cooking and so they don't stick together. Heat 1/2 Tbsp. oil in skillet/wok, add garlic and shrimps and cook until shrimps are translucent about three minutes. Remove onto plate. Heat oil in a wok/skillet on medium high heat. Add noodles, stir fry until they begin to soften and separate a bit. Add soy sauce, stir fry until noodles separate fully, and surface of noodles begin to brown, or even burn (this will add that delicious ‘wok hay’ taste). Set noodles aside in a large dish. I made a pot of black silken chicken soup, so I used its broth for the gravy. Turn the wok up to high, pour in the gravy mixture. Let come to a boil, then simmer on medium for 3-4 minutes. Add in vegetables and cook until crisp-tender. Add cooked shrimp; slowly spoon in cornstarch mixture until gravy is thick enough to coat a spoon. Turn heat off, pour beaten eggs into the gravy. Stir until cooked for a fine egg texture or stir gently only a few times if you want large egg pieces. Pour gravy onto the rice noodles, serve while hot. Yep, super smooth alright! May I add, even if your kids are super with chopsticks, you may need to bring forks to the table just in case... first of all these are noodles, they are wet and then they are slippery! Enjoy!

This Christmas... Chocolate Bliss Cookies Makes 22 Cookies 2-2/3 cups (250 g) semisweet chocolate chips, divided 1 cup all-purpose flour 1/4 cup unsweetened Dutch-process cocoa powder 1 tsp. baking soda 1/2 tsp. salt 1/2 cup unsalted butter, slightly softened 1/2 cup packed brown sugar 2 Tbsp. granulated sugar 1 large cold egg 1 tsp. vanilla extract Preheat the oven to 325F. Line two baking sheets with parchment paper. Put 2/3 cup of chocolate chips in a heatproof bowl or the top of a double boiler and place it over a saucepan, and not touching, barely simmering water. Stir in the chocolate chips until melted and smooth. Remove from water; set aside. Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and sugars until smoothly blended, about one minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate until blended. Add the egg and vanilla, mixing until blended, about one minute. Add the flour mixture, mixing just until it is incorporated. Mix in the remaining 1-1/2 to 2 cups chocolate chips. Place heaping tablespoons of dough onto the prepared baking sheets, spacing cookies two-inches apart. Bake the cookies one sheet at a time until they crack slightly on the top and a toothpick inserted in the centre of the cookie, not a chocolate chip, comes out with moist crumbs and not wet batter, about 15 minutes. Cool cookies on baking sheets for five minutes before transferring to a wire rack to cool completely. Store cookies in an airtight covered container at room temperature for up to four days. Loads of chocolate chips for the chocolate lover in you! Here is a round up of my holiday treats: No-Bake White Chocolate Cranberry Pecan Clusters and Fruit and Nut "Fudge", S'Mores Cookie Crisps, Make-Ahead Ice Box Sugar Cookies, Big-Batch Kris Kringle Cookies, and Milk Chocolate Scones.

A family that cooks together, stays together... This weekend was yet another cook and feast at my parents place with my dear siblings' families. I am always enthralled at how much we all love to cook and excited to share our favourites. The gathering relishes such a "yeet lau" (Cantonese saying for hot festivity) feeling, it's like a special occasion every time! Hearing out the eclectic menu from my brother and sister, I felt a noodle dish of some sort was missing. Shanghai-style noodles came to mind, but I wanted to try it with Italian bucatini pasta, as they are not oily like thick egg noodles used in this dish, and I also like the fact that it has a little hole in the centre that sucks in air like a straw-- just different, cute and novel. I love using Szechuan preserved vegetable (zha chai) to boost the flavour of noodles-- it's a firm, crisp, salted- and chili- fermented bulbous stem of a mustard tuber that packs a salty flavour punch. And then it all came together, scanning what I had in the fridge and what I needed to pick up at the store-- pork, preserved vegetables, cabbage, carrots and black mushroom fungus. I made double the recipe batch because I was feeding an army... :) At the end, we had a whole lot going on, on the dinner table-- Chinese, Japanese, Korean and even raw oysters! Big-Batch Noodles with Pork and Preserved Vegetables Makes 16 servings (Half the recipe for half the servings) 1 lb. pork loin chops, sliced 2 Tbsp. soy sauce 1/2 tsp. salt 4 Tbsp. oil, divided 1 tsp. cornstarch 2 Tbsp. water 2 packages (500 g) bucatini pasta, prepared according to package instructions 2 carrots, skinned and peeled with a peeler 1/3 cabbage, thinly sliced 1 cup preserved vegetable, thinly sliced (found in cans- whole or sliced in Asian supermarket) 2 cups sliced black mushroom fungus (optional) 4 cloves garlic, minced 4 green onions, sliced on a diagonal Sauce: 2 Tbsp. soy sauce 2 Tbsp. Pearl River Bridge Mushroom Flavored Superior Dark Soy Sauce 2 Tbsp. sesame oil 2 Tbsp. chili oil (optional) or serve this as a table condiment *TIP: Cook recipe in two batches if making a big-batch like I did unless you have a really really big wok :) Season pork with soy and salt. Add 1 Tbsp. oil, cornstarch and water; mix well and let marinate for 1/2 hour. Heat 1 Tbsp. oil in skillet/wok on medium-high heat; add carrots and cabbage. Stir-fry for one minute, then add preserved vegetables and mushrooms. Cook for two minutes, until vegetables are soft. Set aside. Heat remaining 2 Tbsp. oil in the same wok, add pork and garlic; stir-fry until pork is no longer pink. Add noodles and sauce to pork; toss until noodles are coated with sauce. Return vegetables and mix well. Adjust seasoning as required. Just lovely! Family members gathered around the table for great conversations, great wine and some good ol' Ng family tradition dumpling wrapping, while mom manned the pan cooking them up over the stove. My sis-in-law Yoko prepares cooked lotus in a salad, thinly sliced with persimmon. My sister Trai prepares her famous pan-fried tofu with Korean soy garlic dressing. And an unlikely candidate in the Asian menu-dominant night, but certainly a highlight-- raw malpeque oysters for DIY shucking. I couldn't resist at $14 for 33 count. Succulent and fresh! And oh so-O good! Voila! Dinner is served-- Noodles with Pork and Preserved Vegetables, Korean Pan-Fried Tofu with Soy Garlic Dressing, Edamame Pods with Salt, Pan-fried Dumplings, Japanese Sliced Lotus and Persimmon Vinaigrette Salad, Korean Seasoned Mung Sprouts, Japanese Chestnut Steamed Rice, Bulgogi-Glazed Turkey Wings and Malpeques! Chestnut Steamed Rice Sliced Lotus and Persimmon Vinaigrette Salad

It's been a while since I had a guest blogger, and I am simply delighted to feature my friend and former colleague Karen Didier, an accomplished, freelance professional Home Economist as she shares her wonderful food traditions with us. She has 35 years experience working with the vast field of food in major food companies- developing creative recipes and new products, food magazine start-ups, charity cooking events and food-related team building events. Karen also owned & operated a catering company with her mom that specialized in the preparation of childhood “comfort foods” for clients that loved providing small intimate gatherings. She is currently involved with Weight Watchers, inspiring members to “adopt a healthier, passionate relationship with food for life", and the Recording Secretary for Ontario Home Economists In Business (OHEIB). Karen's comments to a recipe I recently posted on Ukrainian Borscht was when I learned about her Ukrainian roots. I was utterly smitten with the details about her culinary upbringing and childhood memories with her grandparents (these are the heart's best), I knew I had to invite this sweet and sassy, passionate woman to share her descriptive joys with all of you! Here's Karen... Karen Didier, Home Economist I love creating, eating and enjoying amazing food! My passion for food, quite frankly, comes, from my maternal grandparents and my Mom. My Baba was Polish and my Didi was Ukrainian. As a child growing up in the west end of Toronto I spent many days during summer holidays biking two streets over to see my Baba & Didi. They lived in a wonderful 1950’s bungalow with a huge backyard that was mostly a vegetable garden and fruit tree heaven! They grew every kind of vegetable known back then and more, and my Didi planted one of every fruit tree he could get his hands on: apple, apricot, cherry, peach and pear. My Baba would preserve those precious, sweet fruits and beautifully vibrant, colourful veggies in crystal-clear preserving glass jars with love knowing that in the cold, dark days of our Canadian winters we would welcome the throwback to hot, bright summer days! Summer days were lazy, autumn days meant work for my family! I grew up with my Mom, Baba and Didi sitting on wooden stools in our backyard grating cabbage by hand on large graters that Didi made strictly for “cabbage”. Didi would make the grated cabbage into sauerkraut and he would grate horseradish root and beets for pickled horseradish and borscht. The mountains of green cabbage packed with pickling salt was placed into large beige coloured ceramic crocks that he would cover each with a plate and then weigh it all down with a few cement bricks until it fermented for months; then it was ready to enjoy. Our family gatherings and holidays were feasts! Glazed poppyseed rolls, sweet prune buns and hot glazed donut holes were the sweet desserts, but not before we all had our fill of Mom & Baba’s perogies, holubtsi (cabbage rolls), fried sauerkraut with kobasa (sausage), and my Didi’s kapusta (sauerkraut) soup. Love this photo of young Karen with her beloved Baba and Didi at the family table. I was lucky to have my Didi and my daughters; Casey and Jesse were lucky to have their “Little” Didi (great grandfather) up until six years ago when he passed away at the ripe old age of 104! Didi was making soup right until the end. He was also a master at making chicken soup-- chicken legs with backs attached was his secret ingredient! We were all brought up on that chicken soup and his favourite, kapusta soup. Here is his famous zesty flavourful soup prepared with passion for his homemade sauerkraut! The soup is best eaten the next day! Didi’s Kapusta (Ukrainian Sauerkraut) Soup Makes 6-8 servings ½ lb. pork shank, butt or fresh spareribs 6 cups water 3 cups sauerkraut, rinsed and drained ½ large green cabbage, shredded 6 carrots, sliced 6 potatoes, cubed 2 tsp. sugar 2 cans (284 mL/10 oz.) tomato soup fresh dill, chopped or sprigs for garnish Cook the first four ingredients in a large stockpot for two to three hours or until the pork is cooked. Add remaining ingredients and simmer until vegetables are tender. Remove the meat from the soup; use a fork to take the tender meat off the bones (discard bones), and remove the skin if using shank; return the meat to soup. Ladle soup into individual bowls and garnish with dill. Serve with slices of fresh caraway rye bread and unsalted butter. Susan says, "wow, hearty and comfort! Humble yet full of love in this splendid family soup." Karen continues to tell me how proud she is to raise her children by giving them a wonderful foundation with the love of food, whether its at home or abroad, travelling the world with an appreciation of new foods and cuisines. And one day down the road, so will their children. Her love for cooking childhood favourites and sharing them with people she loves is utmost satisfying, knowing that her family’s legacy will be handed down from one generation to the next. Childhood is truly the best time to set the foundation for enjoying food from yesteryears to be treasured in your family forever! Congratulations Karen, you did good!

Here's to this weekend's casual home hot pot celebration to wish Susan's Savour-It! a HaPPy BiRthDaY 🎂-- I can't believe you're two years old! Looking forward with my family to continue cooking up a storm and sharing new and revisiting old food discoveries with my lovely friends and fans! Thank you for two great years!! (◦′ᆺ‵◦) ♬° ✧❥✧¸.•*¨*✧♡✧ ℒℴѵℯ ✧♡✧*¨*•.❥ A Chinese hot pot photo gallery to feast the eyes & comfort the soul as we tune into Spring ahead... For the ingredients in a previous hot pot post see here. Served with a nice cool and textural Spicy Beancurd Salad! Those cute bear heads are actually fish cakes! Often it's all about the dipping sauce concoction :) Nothing better to cool down the fire (the yang (cooling) to the yin (heat)) than with a refreshingly cold Coconut Jackfruit Tapioca soup dessert with add-ins of prepared palm seeds and coconut gels. Just bring one can of coconut milk to a soft boil with syrup from a can of jackfruit, and adjust sweetness with rock sugar/golden sugar. Let cool and add chopped jackfruit, add-ins and cooked tapioca. See here for a similar recipe. So refreshingly gooooood!!

Who doesn't love spaghetti? When I make my go-to bolognese meat sauce, I always make a big batch to freeze the extras in containers for another night or two of spaghetti sauce on a whim. It's a great way to sneak in tons of veggies for those picky eaters as the long slow-simmering softens and blends everything together making it super tender and yummy to eat. On the Canadian family day long weekend, we were at our friend's cottage in Port Perry. With a few families staying over, we each contributed to the meals, and I took care of lunch when we all arrived at noon. What can be heartier than a plate of hot spaghetti bolognese and a side of fresh creamy homemade Caesar salad after a near two hour winter drive on one of the coldest days this year? I had everything prepared, and just heated the pot of sauce I toted, warmed up the cooked pasta and assembled the salad at the table. It gave us the energy and warmth to brave the cold with outdoor activities afterwards. People are often surprised when I tell them it takes me two hours to cook the sauce- and that is just when it hits the stove top; it also takes another twenty minutes to prep the ingredients. But long slow-cooking is how you get a tender meaty sauce characteristic of a proper bolognese ragu you get at a fine Italian restaurant. And I add milk to further tenderize the meat mixture. The prep doesn't take long at all, it's the wait and occasional stir to redistribute the liquids so not to burn on the bottom is all. Trust me, when you taste the results, you can never go back to dump and stir ready-made spaghetti sauce! Big Batch Bolognese Sauce Makes 12 cups of sauce for a crowd or with leftovers to freeze 2 Tbsp. olive oil 1-1/2 onions, chopped 5 cloves garlic, minced 3 stalks celery, peeled and chopped 2 large carrots, peeled and chopped 2-1/2 lbs. lean ground beef salt and ground black pepper 1 package (225 g) mushrooms, chopped 1/2 cup dry white wine or cooking wine 1/4 cup tomato paste 2 Tbsp. beef liquid concentrate 2 zucchinis, grated and well squeezed to remove water 1-1/2 cups 2%+ milk 2 cans (796 mL) crushed tomatoes fresh grated Parmesan cheese, fresh basil or chopped parsley to serve cooked spaghettti or pasta such as fettucine, linguine or tagliatelle NOTE: This sauce is great for cooking up any leftover vegetables you have in the fridge. I find broccoli stalks particularly perfect in this, which are hard and often thrown out after the florets are used- peel tough outer skin, chop up and add. Excellent sources of C, K and folate! TIP: See right: Freezing tomato paste flat in a ziplock freezer bag allows you to break the sized chunk you need without thawing it all. Just pop the remainder back in the freezer for next time. I like to take the ground meat out of its package, and put it in a bowl to break it down with a spatula or wooden spoon before cooking. This softens the meat and reduces the need to break the clumps when its cooking in the pan. I find it easier and mess-free to do it beforehand when its raw. I add a little water to help soften as I dig into it. Heat oil on medium-high heat in large skillet, add onions and 1/2 garlic; cook until translucent stirring frequently. Add celery and carrots, stirring frequently, until soft and lightly brown, about 15 minutes. Stir in the meat with the vegetables until almost cooked. Add the remaining garlic and mushrooms. Continue to cook until meat is cooked through. Add salt and pepper. Add wine; cook until evaporated. Add tomato paste with two Tbsp. water; stir well to combine. Then add beef liquid concentrate, and stir to combine. Stir in the zucchini. Then add the milk, stirring well. Let cook for ten minutes, then add the crushed tomatoes, stirring thoroughly. Reduce the heat to low and simmer the sauce, stirring occasionally until the sauce is very thick about 1-1/2 hours (two hours from start of cooking). Long slow-simmering condenses all the flavours yielding a deep flavourful soft meat sauce that seems to melt in your mouth! Hearty bolognese sauce smothered on spaghetti and Caesar salad with homemade dressing, with toppings of crispy bacon, croutons and Parmesan. Here with my close beautiful friend Marilyn at her Port Perry cottage... Enjoying good eats and good times... Braving the cold air and frozen lake with the family... the scene from my friend's cottage backyard. Stay warm!!

I grew up on Ketchup shrimps with my mom serving this popular Chinese dish many a nights. She always left the shells on so we can suck the sauce from the crispy aromatic shells, and it's how I like to prepare it for my family, except I love to add an element of heat. I had read recently on Canada's leading food market magazine Canadian Grocer that Vietnamese cuisine's table condiment sriracha chili sauce, made from a paste of chili peppers, distilled vinegar, garlic, sugar and salt, exploded in popularity last year! Christine Couvelier, whose Culinary Concierge company helps clients around North America keep ahead of market food trends says the flavour combination of sweet and heat are also on her radar. "Think of things like chili and honey. Think of the punch of flavour, not the explosion of heat. Think of things like sriracha, which is so big, but sriracha with maple syrup as a combination.” Also, chef Chuck Hughes, French-Canadian chef, television personality, and restaurateur partnered with Neal Brothers to create Srirachup kettle chips to add to their chip line. Hughes chose to add the all-time kitchen staple, ketchup to his favourite hot sauce, to sweeten and soften the flavour profile and create a Canadian favourite with a kick, with garlic and chili pepper heat! Gotta go and try it... But for now, try a contemporary spin on ketchup shrimps at home with tangy spicy sriracha... Spicy Sriracha Ketchup Shrimps Makes 4 servings 1/2 lb. medium to large shell-on deveined shrimps, thawed 2 tsp. cornstarch 1 Tbsp. oil 1 medium onion, chop into 1-inch pieces 1 green onion, white part cut into 2-inch pieces and green part chopped, reserved for garnish 2 slices ginger 1/2 coloured bell pepper, chopped (optional) 2 -3 garlic cloves, minced 2 Tbsp. Chinese cooking wine 1/4 cup ketchup 2 Tbsp. sriracha hot sauce (adjust to your family's taste preference) 1 tsp. soy sauce salt and ground pepper to taste water Mix shrimps with 1 tsp. salt and 1/2 cup water with your hand for one minute. A bubbly grey foam will appear. Run cold water into the bowl and rinse well until the foam disappears and the water is clear. Drain and pat shrimps dry. Coat with cornstarch and mix well. Heat oil in wok or skillet over medium-high heat until hot. Sauté onions and ginger for two minutes. Add pepper (optional) and continue to stir-fry for two minutes until onions are soft and peppers crisp-tender. Add shrimps and garlic and cook for a few minutes until they turn pink and their shells golden. Drizzle in the wine; let cook for one minute. Add ketchup, sriracha and soy sauce; stir-fry constantly, then add some water and let it thicken from the cornstarch until shrimps are done. Top with chopped green onions and serve hot with a bowl on the side to collect the shells :) Ketchup & Sriracha is a great combination that makes these shrimps burst with flavour! Mmmmm....

A late big Thanksgiving dinner with my family and the past Friday`s World Food Day-- sharing good times over food #WFD2015 can only mean celebrating with a roast beast, where a gargantuan piece of meat is the show-stopping focal point of the meal (vegetarians excepted). This kind of meat whether it's beef, turkey, pork or game meat is not as important as its girth (size). You want something that turn heads and get people to clamour around the table in anticipation of that first bite. A crown roast of pork was our dinner's main attraction and what a beast of a feast it was with all the sides and fixings! The butcher at my neighbourhood Coppa's threw in a few more ribs even though I just asked for 15... I ended up with 20 and this baby was a whopping 14 pounds! It’s the shape that gives crown roast its name. A bone-in pork loin is trimmed of excess fat and gristle so the bones protrude white and shining. Then the whole thing is tied into a ring which can be done by your butcher. Traditionally, crown roasts have been cooked with the bones standing up, which gave rise to the tradition of covering them with those frilly little paper toques to keep the tips from burning. However, as I've researched, roasting the meat upside down actually creates a juicier roast-- the juices that drip down from the pork keep the bones from blackening and the layer of fat on the bottom of the roast is exposed to the dry heat of the oven, giving it a chance to brown and crisp. You can use a rack to hold the teetering roast upside down, or, if it’s tied tightly enough, it might be able to balance on its own bones. And don't stuff so you can cook the roast evenly- rather add the cooked stuffing into the cavity afterwards, especially for that spectacular photo opp. before dissecting! Herbs and Garlic Crown of Pork Roast Makes 12 to 15 servings (this recipe uses a smaller roast than mine) 1 (10 pound) crown roast of pork (12 to 15 ribs), depending on how meaty the ribs, tied into a circular crown 1/2 bunch of fresh thyme, leaves plucked off stems 1/2 bunch of rosemary, pines chopped 5 garlic cloves, chopped zest of one lemon Salt and freshly-ground black pepper 1/2 cup olive oil How Many Servings? Generally, it is suggested you plan 3/4 to 1lb. per person which is approximately one (1) rib bone per person. The average Crown Roast will serve about 8 to 10 people. If you are serving fewer people, ask you butcher to tie a smaller roast for you. I just bought a cute little mortar and pestle, and was so happy breaking it in to make the roast paste. Combine all the ingredient in the mortar except olive oil and mash with the pestle. Add a little olive oil and continue mashing into a paste. Stir in remaining olive oil. TIP: Don't have a mortar and pestle-- use your food processor to whiz everything to a smooth liquid paste. Remove thyme leaves and rosemary pines by pulling them off their stems opposite of their growth. Slice the membrane between each rib chop about an inch in. Rub the pork all over, in between chops and its crevices with the herb mixture. Use disposable plastic gloves to make it easy and mess-free. Marinate overnight covered in fridge for best results. My son Sébastien helping to prepare a vegetable dip platter. Great job-- getting better at the knife skills-- practice, practice, practice! Sides for the feast includes roasted thyme cauliflower and broccoli, mashed potatoes and gravy, steamed corn and Mixed Green Salad with Fennel and Avocado in a Burnt Almond Vinaigrette. Remove marinating roast from fridge and leave in room temperature for two hours-- this will bring the roast out of the cold and give you better results. Bake 20 minutes, uncovered, at 450 F. Reduce oven temperature to 325 F. and continue to roast until the internal temperature reaches the desired temperature of 140° to 145°F on a meat thermometer, approximately 2-1/2 hours. Allow about 20 minutes per pound for roasting. Rotate roasting pan halfway through cooking time. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Before serving, pour off the fat juices from the pan-- skim off the excess oil and use the pan juices and scraps for gravy. Cooked at 145 F internal temp. but would have prefer a moister roast at 140 F. Next time... A simple prepared stuffing goes inside and WOW voila!! The ultimate salad! Toasting almonds to just short of being burnt gives an interesting slightly bitter dimension to this unique salad dressing. Every time I've served it or brought to a potluck, it is never short of rave reviews. The results are gloriously addictive- full of flavour and textures, and easily a side star at any gathering! Mixed Green Salad with Fennel and Avocado in a Burnt Almond Vinaigrette Slice between the chops and serve on a platter. Garnish with rosemary sprigs for presentation! Served the rib chops with my sis-in-law Yoko's homemade pear jam. Now let's chow!! Nothing beats sharing good times over good food! What's your beast for your next big feast?

Last week, I put up a post alluding that I may have the top-secret original recipe for KFC and to stay tune for the results. I had said that with all the news going-ons of leaked information surrounding the U.S. election, did I also have in my hands leaked classified info. published this late summer? Could've Colonel Sanders' nephew accidentally reveal the long-guarded KFC's original recipe (11 secret herbs and spices) to Chicago Tribune's newspaper reporter? A spokesperson from Yum! Brands, the corporate parent of KFC says it was not. But is it? The election is finally over, and I am also happy to share my results :D. Coming from someone who used to work at a KFC store during late high school years, and a fan of their original chicken growing up, I was more than eager to give this recipe a try! Looks like KFC! 11 Herbs and Spices revealed in this The New York Times article. 11 Herbs and Spices Makes about 3 cups of breading 2/3 Tbsp. salt 1/2 Tbsp. tbsp. dried thyme 1/2 Tbsp. dried basil 1/2 Tbsp. dried oregano 1 Tbsp. celery salt 1 Tbsp. black pepper 1 Tbsp. dried mustard 4 Tbsp. paprika 2 Tbsp. garlic salt 1 Tbsp. ground ginger 3 Tbsp. white pepper 2 cups of white flour (all-purpose is fine) 2 eggs, beaten with 1 Tbsp. water 3 lbs. skin-on chicken pieces (I used drumsticks) canola oil for deep-frying NOTE: Colonel Sander's nephew Ledington says in the article their secret ingredient is white pepper. Nobody knew how to use it in the 1950s. Mix the herbs and spices with the flour (I used 1/4 of the total breading- about 1/2 cup). Save the remaining mixture in a sealed container and place in a cool spot (good for several months). First off, looking at the recipe, I can tell immediately that it lacked salt. 2/3 Tbsp. salt for three cups of total breading is minute. We all know KFC chicken is salty, so I was skeptical of the recipe's authenticity. Next, taking in the smell, it did have a subtle aroma of the actual breading I remembered wafting in the breading station during my KFC days. It had promise but lacked severely in potency. Although the recipe doesn't say, I believe the chicken should be rubbed with salt and refrigerated for at least an hour, better overnight before breading. I recall back at KFC, the chicken was left to marinate in a clear brine overnight. What's in that brine?-- no idea but I'm sure it was loaded with salt. Set up a breading station with two shallow bowls: one with the beaten eggs and one with the breading. While you bread in the order of above, to keep your hands from getting messy from touching wet and the dry ingredients, use one hand only for dredging chicken in the wet egg mixture and the other for dipping into the dry breading. I like to use disposable gloves to keep my fingers clean. We all know deep-frying just tastes better. However, I wanted to try oven-baking for a healthier and mess-free version but of course deep-frying a few to compare the taste and texture difference in results. Line baking tray with slightly greased foil; place chicken at least 1/2-inch apart and bake in oven at 400F, turning once for 45 minutes, or until juice runs clear when pierced with skewer. Baking in my handy convection oven to save energy. Heat up a pot of oil (a couple of inches just enough to cover chicken pieces) and deep-fry in batches. Use a chopstick or wooden skewer to check if oil is hot enough. It is when bubbles form all around the stick when inserted in the centre of oil. A deep-fryer thermometer will register between 350F to 375F when ready. Deep-fry the chicken pieces for about 10 to 15 minutes or until lightly browned. Do not overcrowd the pan or chicken won't cook evenly. Here is a look at the oven-baked chicken. Golden brown and crispy like KFC. And the deep-fried batch -- golden brown and a crispy but more crunchy-looking skin! The smell was intoxicating (what deep-fried foods are not), more so than the oven-baked batch. It did hint at KFC but not dominantly. Voila! A home-made KFC meal on the table along French fries and a few sides of my own-- vegetable crudites and ranch dip, steamed corn niblets and mushroom gravy. Appetizing! I love the specks of herbs and spices, just as it appears on KFC chicken. The moment of truth-- TASTE! Both oven-baked and deep-fried version tasted delicious, juicy and tender with the latter having a better crunch and crispier skin. So, is it the real finger-licking good KFC recipe? Perhaps not surprisingly, I am sorry to report, NO it is definitely not! I have little doubt that the 11 herbs and spices revealed are indeed the ones in the secret spice blend, but the amounts are off. The flavour lacks salt and spices. Putting on my recipe development hat, I would significantly up the salt, increase the paprika, black pepper, celery and garlic salts. Also the dried herbs (thyme, oregano and basil) would need to be adjusted up but not too much or it'll taste too earthy and be bitter. This would obviously require a lot of tinkering and testing, time I don't have. I admit though this is a great base recipe for homemade fried chicken. My kids agree it was yummy but the chicken does not taste like real KFC! A few days later, I did give it another shot by adjusting the amount of herbs and spices as mentioned above in the remaining breading on chicken wings for a change. I coated the wings with buttermilk first, then the breading and oven-baked them. Since chicken wings are small, the buttermilk-breading combination would work better deep-fried to seal in the coating and crisp in the hot oil. Oven-baking created a wet result not allowing the wings to crisp up. Using larger chicken pieces such as drumsticks would have fared better. Always lessons to be learned no matter how much you work and cook with food! So did I get the breading closer to the original KFC recipe...? I think it tastes a bit more like KFC but it still lacks their signature essence. Perhaps, it also needs to factor in the brine they use. Regardless, it looks like KFC's top-secret recipe has not been spilled after all. I can't imagine as the article explains, Sander's nephew accidentally showing the reporter a family scrapbook belonging to Sander's second wife with the real recipe handwritten in the final pages. KFC takes any threat to its secret recipe seriously and has sued to keep it under wraps. I think after this kind of claimed leaked publication, there would be more measures from the brand and Sander's family to ensure it stays classified confidential forever! Oven-baked "KFC" chicken wings