‘dan dan mian’, a symbol of sichuanese food, translates to ‘street vendor noodles’ or more literally to ‘carry carry noodles’ as this iconic bowl was sold off of bamboo shoulder poles back in the day.
consequently, it is not a soupy dish and relies on the incredibly savory ground pork for most of its flavour. these are the types of dishes that I want to make more accessible to reid as traditional restaurants will always make it the way its been made. with some minor tweaks to ingredients, asian dishes like this can easily be made gluten free.
we use soba king millet and brown rice noodles as they have the same ‘al dente’ springy texture as ramen.
you can sub the pork for ground round and the chicken stock for veg stock for a vegan version.Read More
here’s a fun and vibrant twist on your classic hummus recipe. the addition of sesame oil nicely rounds out the bitterness of the tahini while bumping up the flavour of sesame. depending on the consistency of the tahini you have, you can adjust the viscosity of the hummus by adding or omitting water. devour as a snack with a rainbow of assorted veggies and gf crackers (sesame rice crackers are bomb in this context!), or as the main component to a hummus grain bowl with roasted veggies and your grain of choice.Read More
inspired by ottolenghi, this recipe has been on heavy rotation in our household for the last couple of years. it’s the perfect one to whip out when our bodies are craving something healthy yet hearty, especially after a week of take out or decadent eating. roasted cauliflower is delicious on its own so there’s a lot of leeway in terms of substitutes here.
*if you want to get fancy, you can substitute the dried fruit with brown butter grapes. cook a handful of grapes in butter in a pan on medium-high heat for 2-3 minutes, until grapes are slightly softened.Read More
I ran into some conflict at work the last time I created a dish that fused together two cultures. I was serving a ‘chicken pho sandwich’ similar to a french dip but with all the usual pho ga fixings: chicken braised in a medley of charred onions, ginger and earthy spices, bean sprouts, thinly sliced white onion, thai basil, cilantro, and even a mayo flavoured with sambal oelek and gf hoisin.Read More
I love the simplicity of this classic chinese dish, and using leftover steak makes it even simpler! if you’re in TO, my favourite version of this is served at maple yip in scarborough where they use fresh chinese broccoli, and the beef slices are the most velvety and tender I’ve ever had. (they are currently in the process of relocating, but my parents will let me know once they announce it on fairchild radio) simple yet flavourful, this dish is perfectly paired with white jasmine rice.Read More
at one point I wanted to serve pad thai for lunch at my work but didn’t have the equipment or time to do it à la minute, so I took out the stir fry aspect and made this version instead! the ingredients are more or less the same, but this version is served cold like a salad.
plus, burners in home kitchens aren’t powerful enough to get the desired char and wok hay anyway (the flavour from the breath of the wok), so save yourself the hassle from ending up with a gloppy and broken pile of noodles.
this can easily be bulked and prepped the day ahead, just toss the salad in some dressing to keep the noodles from sticking together in the fridge. great option as a packed lunch!Read More
there are a couple of tricks to ultimate fried rice:
1 - use leftover cooked rice rather than freshly cooked rice and store it uncovered in the fridge - the more it dries out, the better the fried rice will be!
2 - use the hottest setting on your stovetop at home
3 - when in doubt, add oil (加油!)