Bun Thit Nuong

This recipe requires a shoutout to our friend Mat who introduced us to it. He made it for us one day and while it seemed like a large production the first few times we tried it, it became much easier once we got used to it and started treating the recipe more liberally. Don't have pork? Use whatever leftover meat/ tofu/ root vegetables are in the fridge. No vermicelli? Sub in some rice. Beansprouts always rot in the fridge so you don't know how anyone ever uses them in time? Skip them. There are two ingredients though that are absolutely necessary: pickled vegetables (traditionally carrots and daikons) and nuoc cham, a vietnamese "dressing" of lime, sugar, fish sauce, water and (optionally) garlic and bird's eye chilies. This dish is perfect for a warm summer day, since it's served with cold vermicelli noodles, raw vegetables and plenty of spice.

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Kecap Beef

This is one of the courses that we served when we hosted a supperclub at Toronto's Depanneur recently. It's inspired by a dish we tried on an island in Malaysia a couple of years ago. This island had absolutely awful food. Every restaurant had the exact same menu and none of the options were great. But! Every day, this family of women from a neighbouring island would boat over with a few giant tupperwares of home cooked food that they'd sell on the beach. One of the recurring dishes was called kecap beef (pronounced "ketchup"), named after the kecap manis, or sweet soy, that was in the dish. This recipe is our best attempt at recreating their kecap beef. It's sweet, savoury, a bit spicy and incredibly rich. To balance the richness and to complement the soft texture, we recommend serving it with a side of either pickled vegetables or a vinegar-based slaw as well as topped with something crispy - fried shallots, fried potato, peanuts, whatever you want. 

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