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.
Read Morethe word fusion may have fallen out of favour, but I love nothing more than when food sits at the intersection of two cultures, bringing different ideas and histories together, and bringing different people together. hong kong style cafes, or cha chaan tangs, are a beautiful example of intersectional cuisine at its homiest and most satisfying.
I have so many treasured memories of sneaking quiet afternoons at cha chaan tangs in toronto with my dad. ma may not have approved of the sugary drinks, buttery buns and white bread egg sandwiches, but it was always my decadent little haven with pa.
Read Morethis version of laksa is one of my favourite noodle soups in the world. my day is instantly better with a bowl of this laksa in front of my face. it’s like a hug for your soul, and belly! traditionally made with fish stock, some versions can be quite fishy. I tried to find a balance of just the right amount of fishiness (from the shrimp paste) with just enough spice, tang, and richness. once you have this laksa, you won’t be able to live without it. I definitely wouldn’t want to. even if we are just 2 people, I usually make the full batch for 4 since you can freeze the leftover broth for a quick meal!
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