Mango Custard with Graham Cracker Crumble
I recently made a mango pie for one of my pop up dinners and ended up with both leftover filling and crumble. I divided the extra filling into small serving bowls and let it set for the same amount of time as my pie. then I thought to myself, why bother with making pie next time if this is 10x easier? there’s no need to prebake a crust, no need to cut out slices. just drop the finicky parts and you’re left with this - a delightfully bright mango custard with a crispy, crunchy graham cracker crumble. serve with coconut whip and mixed berries, and polish that bowl clean! simplicity is the ultimate sophistication.
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Gado Gado Bowl
one of the national dishes of indonesia, gado gado is a ‘mix mix’ of vegetables and rice in a thick peanut sauce. I like to use quinoa at times for a lighter option, but you can sub in other grains as well. you can also make it a heftier meal by adding traditional fixings like boiled eggs, tofu or tempeh. feel free to add whatever vegetable your heart desires as the peanut sauce goes well with just about everything.
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Ginger Scallion Oil
okay okay, I’ve been slipping a bit with the 2x a week recipes…
but I’m going to say that it’s totally okay to honour my own time and energy with all the movement going on right now!
I’ve been keeping busy with some exciting projects lately, from the launch of my new pop up dinner series (monty’s), to working on a dream-come-true project for a dtk magazine, where I get to eat my way through a ‘spice tour’ of mom and pop restaurants and write about them! I can’t wait to share my discoveries when the article is published and will definitely keep you posted.
anyway, here’s a super easy and delicious chinese condiment that I grew up eating. I recently made it for a cooking class I taught and wondered why it wasn’t already on my blog. so here it is! ginger scallion oil on mybfisgf.com!
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Gluten-Free Dan Dan Mian
‘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.
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