Tom Yum Coconut Salmon

I have to pay homage to the thai-viet restaurant I worked at in montreal for this one, restaurant hà. this salmon is so damn flavourful, you’ll be shocked at how incredibly simple it is to make. the main ingredient is store bought tom yum paste (yes, I actually cheat sometimes), which you can usually find in the sauce or canned goods section of an asian market, or in the international aisle of a larger grocery chain. the salmon is even a bit forgiving when overcooked (but it won’t be!) as the decadent and luscious coconut sauce pairs beautifully coated on the fish. it’s a stellar contrast between vibrant and delicate flavours all in one bite!

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Chicken and Squash Penang Curry

your mind will be blown the first time you make fresh curry paste. pounding each ingredient in the mortar and pestle and smelling the wafting perfumes that are released is absolutely intoxicating. even if you don’t have a mortar and pestle, the satisfaction of making fresh curry paste from your food processor, blender, whatever it may be, is well worth the effort. your curry will turn out more fragrant, flavourful, and luscious, plus, you can freeze portions of it for a quick weeknight meal! this does require some ingredient hunting, but most of it can be found at your local asian market. if you’re okay with store bought paste, skip to part 2 of the recipe for instructions. serve with steamed white rice, or try our coconut rice for some extra richness.

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Coconut Rice

Gluten Free Coconut Rice

I struggled for a long time with coconut rice. I loved the concept, but it always turned out a bit gloopy and mushy. finally, I stumbled upon andrea nguyen's technique, which is to use the coconut water found at the bottom of coconut milk cans rather than the cream. In order to separate the cream and water, make sure you buy a good brand of coconut milk that doesn't contain any emulsifiers. 

note that this recipe still works fine if you don't have a rice cooker. use the same cooking method as usual, but for the liquid use all of the coconut water you get from the can and top it up with water to reach the right rice-liquid ratio.

Serves 4 hungry rice eaters or 6 normal rice eaters

Special Equipment

Rice cooker


1 (400 mL) can of coconut milk
3 rice-cooker-cups of jasmine rice (2 1/4 US cups)
6 Kaffir lime leaves (optional)


Refrigerate the coconut milk for 24 hours to ensure separation of the cream and the water.

Skim the solidified coconut cream from the top of the can, leaving the clear water and any milky liquid. Reserve for another use.

Measure out the rice into your rice cooker and rinse until the water runs clear.

Pour in the coconut water and kaffir lime leaves. Top up with water until you reach the "3 cups" marker on the side of the bowl.

Cook the rice in the cooker. Serve.

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