Homemade Chili Jam
when I first discovered thai chili jam a couple years back, my mind was blown. I had finally found an all-in-one flavour bomb that could instantly transform any stir fry into magic. the store bought version looks like this, but it contains some added flavour enhancers and colouring (if you’re not into that).
traditional homemade chili jam requires deep frying your own garlic and shallots, but this recipe uses store bought versions of those - cutting your time in half. store in the fridge for up to a month, or in the freezer for up to 6, and use with veg, seafood, meat, rice, noodles - the possibilities are endless!
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Thai Green Apple Salad
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.
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The Real Deal Kung Pao Chicken
it wasn’t too long ago that I had my first real deal kung pao chicken. I always thought of it as an americanized-chinese-mall-food-court thing, often looking way too electric orange for comfort, and always mixed with an assortment of previously frozen vegetables (including the dreadful baby corn) note: fresh baby corn is actually amazing but really difficult to come by in north america
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5-Ingredient Coconut Tom Yum Soup
this soup is as easy as combining 5 ingredients in a pot and waiting for 10 minutes! I highly recommend tracking down tom yum paste as this is the base of your flavour. plus, you’d need even more ingredients to substitute it in order to find the right balance. tom yum paste should be available in the international aisle of your major supermarket or at your local east/southeast asian grocery store. if you’re looking for a quick, and I mean rrreeaallyy quick appetizer with not much effort and all the gain, you’ll win with this one. add a little rice vermicelli to make it more filling, or a lot to make it a full meal. we all deserve an easy fix sometimes!
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Banana Fiber Muffins
banana muffins baking in the oven has got to be one of my favourite smells in the world. as the maillard reaction goes down and the bananas begin to caramelize, an intoxicating, golden aroma fills the room and brings me right back to early memories of the first thing I ever baked. this version (based off a recipe from reid’s mom) is extra fibrous and filled with lots of good stuff for when you’ve been eating too much take-out and need a gut cleansing. perfect for an on-the-go breakfast, or as a snack, any time of day. we sometimes sub the bananas with pumpkin or chestnut purée to mix it up a bit. serve with a knob of butter for extra unctuousness.
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Simple Chinese Sausage and Dried Shrimp Fried Rice (JLo's 糯米飯)
even though I grew up cbc (canadian born chinese), cooking cantonese always seemed so technical and intimidating, until I realized that it can actually be pretty simple.
sure, some dishes can have a lot of components, but simple dishes are really simple. and that’s how my mom likes her food. hot and simple.
once I figured out that all it takes is a hot wok, I mean screaming hot, and a little flick of the wrist (practice makes perfect with uncooked rice in a pan), I knew how to make food that she’d truly enjoy.
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Miso Tahini Pomelo Slaw
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.
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Corn Tortillas
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!
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Gochujang Braised Beef Tacos
the other day, we found some frozen beef cheek at our fav new neighbourhood butcher (shout out to fore quarter!) and decided to experiment with it. beef cheeks are amazingly tender and delicious when cooked down, but feel free to use beef chuck or any other braisable cut with this recipe too!
we were craving something braised and something asian, and that of course led to…korean beef tacos!!! spicy and savory, tangy and sweet, these are sure to satisfy any taco craving you may have (reid gets them A LOT). if you don’t have a pressure cooker, braise for about 2 hours at 250 F in a dutch oven or oven proof pot. serve with fresh homemade corn tortillas, kimchi, lightly pickled cucumbers, and cilantro.
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Laksa
this 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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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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The Best Crispy Chewy Gluten-Free Chocolate Chip Cookies
for not being a celiac myself, it says a lot when I say that these are my favourite chocolate chip cookies ever. they’re crispy on the outside, chewy and melt-in-your-mouth on the inside, and perfect with a glass of milk. store them in an airtight container at room temp for a couple days and they’ll go like hot cakes. I always microwave them for 20 seconds to get them back to their freshly-baked-out-of-the-oven state. my microwave sucks though, so adjust your seconds accordingly or you’ll have a melty mess. still a melty delicious mess, but not what you want. this recipe makes 36 cookies, but we always divide the dough into 3rds and freeze 2 portions in ziplock bags. whenever we’re craving some fresh baked cookies, we just defrost a bag, ball up the dough and pop them in the oven! efficiency for the win!
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