if you love mochi, you probably love the ‘qq’ texture of it that is oh-so satisfying. this ‘qq’ texture can be described as soft, springy, and bouncy, a desirable quality in many asian desserts. this waffle recipe achieves the perfect harmony of crispy and chewy with a 1:1 ratio of white rice flour to glutinous rice flour. do not fret as glutinous rice flour is made from ground up sticky rice and is 100% gluten free, contrary to what the name suggests. recommended pairings: coconut ice cream, pandan kaya, and grilled peaches!Read More
a couple of years ago, reid and I spent 3 months backpacking around southeast asia, planning our days around eating all the food we possible could. our mission was to find locals who could give us lessons on what they cooked at home.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
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!)
with those tips, you’ll be getting charred, crispy, chewy fried rice in no time!Read More
do you love thai mango salad but live in a place where mangos don’t grow naturally? ‘cause I do! and green apples are a great substitute. they give a similar crunch and tanginess that green mangos have, plus, they don’t need to travel 11,000 km to get to your plate. pair this with our chicken and squash penang curry and maybe even this coconut chia pudding, and you’ve got a thai feast ready in no time.Read More
there’s not much to explain for this one. great as a quick snack or party app, this edamame is dressed to impress as it is packed full of flavour! this recipe makes about a cup of dressing, but you’ll only need about 1/3 of the recipe per 500 g pack of edamame. don’t worry when the dressing comes out a bit thin - you’ll just want to flavour the beans, not coat them. bonus for not having super greasy hands after eating these either! 1 pack of edamame makes about 6-8 servings, but I would lean closer to 6 since people tend to eat more than they think they will. serve with a nice, crisp cider or gluten free beer of choice.Read More
one upside of it being the dead of winter is that it’s also citrus season!!! from pomelos to clementines, blood oranges to navel, we’ve got some beautiful, tropical imports that remind us that there’s still colour in the world. this slaw uses one of my favourite citrus fruits - pomelo! it’s a sweeter, milder grapefruit that’s less bitter. combine that with easily available winter veg and a dressing that’s shelf stable for a week, and you’ve got an easy, healthy option for lunch or dinner. for added protein, toss in some cooked chicken.Read More
corn tortillas are the best! everyone should make corn tortillas! they could not be easier to make and there’s absolutely no question that they taste and hold together better compared to the store-bought refrigerated ones. all you need is masa harina, a.k.a. corn flour, a staple ingredient from latin america. add some water and bam! you’ve got corn tortillas. we use maseca which can be found at most major grocery stores near the crispy, crunchy, old del paso tex-mex shells. those are a guilty pleasure and have a different purpose of their own, but about that another time…if you’ve got a mexican store in your area, maseca is 100% sold there. consume with any of your favourite taco fillings or as a vessel for your breakfast!Read More
growing up in canada, I never understood why my friends were disgusted by tofu. but then I realized that their version of tofu was often flavourless, dry, and firm. the tofu I grew up with was always a massive flavour bomb - this silky, soft vessel used for absorbing velvety, meaty sauce, turning any bowl of plain white rice, into the ultimate comfort food. reid was a tofu convert when he first ate this, and I think you will be too. the chili bean paste (doubanjiang) and the black bean paste can be found at your local chinese supermarket in the sauce aisle.Read More
Coconut chia pudding is excellent either as a delicious dessert to cap off a nice meal, or as a beautiful breakfast to start your day. You can even use it as a dairy free yogurt to top off some granola if you reduce the chia seeds to 3 tbsp! This recipe is super easy, but that doesn't mean you won't be blown away by the results. It's sweet and rich, pairing perfectly with fresh seasonal fruit.Read More
I first made this for the family I've been personal chefing for the summer. I drew inspiration from multiple recipes online and combined them to achieve the ultimate buddha bowl! If you're body is craving a hearty and healthy meal, this is a great option. If you care for more protein, sautéed shrimp is a nice addition. Read More
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
400mL coconut water
3 rice-cooker-cups of jasmine rice (2 1/4 US cups)
6 makrut lime leaves or 1 pandan leaf (optional)
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.