Meats
December 3, 2017 Leave a comment

Ingredients

  • 4 large / 5 small chicken thighs , bone in skin on (Note 1)
  • 1/2 cup / 80 g brown sugar , loosely packed
  • 1 tbsp water
  • 400 g / 14 oz coconut milk , low fat (1 can) (Note 2)
  • 1 1/2 tbsp fish sauce (Note 3)
  • 2 1/2 tbsp rice vinegar (or cider vinegar)
  • 2 garlic cloves , minced
  • 1 eschallot / French onion , finely sliced
  • 1/4 tsp white pepper (or black)

Garnishes (optional):

  • 1 shallot , finely sliced (green onion / scallion)
  • 1 large red chilli , finely sliced

Directions

  1. Place sugar and water in a skillet over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except chicken.
  2. Stir, then put the chicken in SKIN SIDE DOWN.
  3. Adjust the heat so it is simmering energetically. Not rapidly, not a slow simmer (I use medium high heat on a weak stove, medium on a strong stove).
  4. After 25 minutes, turn the chicken.
  5. After another 25 minutes, the fat should separate from the sauce and turn a pale brown (see video).
  6. Turn chicken so the skin side is down. Move it around so the sauce doesn’t catch on the bottom of the skillet and to brown the skin.
  7. Once sauce and skin is brown, remove from heat.
  8. Place chicken on serving plates, spoon over some sauce (don’t need much, chicken is infused with flavour + sauce is strong).
  9. Garnish with shallots and chilli, if using. Serve with rice.
Meats
December 3, 2017 Leave a comment

Ingredients

  • 1/2 cup / 100g brown sugar, tightly packed
  • 1 tbsp water
  • 1 kg / 2 lb pork shoulder (butt) or boneless skinless pork belly, cut into 3 cm / 1.2″ pieces (Note 1a)
  • 1 1/4 cups / 375 ml coconut water (Note 1b)]
  • 1 eschallot / shallot , very finely sliced (Note 2)
  • 2 garlic cloves , minced
  • 1 1/2 tbsp fish sauce
  • 1/4 tsp white pepper

Garnishes:

  • Red chilli and finely sliced shallots/green onions

Instructions

  • Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
  • Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).
  • Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
  • At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).
  • Stir and the pork will brown and caramelise in the fat.
  • Once the liquid is all gone and it’s now stuck on the pork pieces, it’s ready.
  • Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.
Vegetable Dishes
December 2, 2017 Leave a comment

Ingredients

  • 2 cups of Shiitake Mushrooms or any Mushroom mix of your choice
  • 1/4 cup of Cornstarch
  • 1/4 cup of Oil
  • 1 Tbsp of Sesame Oil
  • 4 Minced Garlic Cloves
  • 2 Tbsp of Brown Sugar
  • 2 Tbsp of Rice Vinegar
  • 1 tsp of Corn Starch
  • 1/4 cup of Soy Sauce
  • 1 tsp of Sriracha

Directions

  • Mix the mushrooms and 1/4 cup of cornstarch
  • Heat the pan with 1/4 cup of oil and cook mushroom/cornstarch until nicely browned
  • Set aside in a separate bowl and remove from pan
  • Heat up Sesame Oil and add the minced garlic cloves until cooked and fragrant
  • Add Brown Sugar until it’s dissolved
  • Add Rice Vinegar, Corn Starch, Soy Sauce and Sriracha
  • Cook until the desired thickness
  • Add mushrooms and serve on rice
  • Garnish with finely sliced scallions and sesame seeds
Sauces & Dips
November 23, 2017 Leave a comment

Ingredients

  • 1 package of 12 oz fresh Cranberries
  • 2 sweet red Apples (small dice)
  • Juice and rind 1 large sweet Orange
  • 1-2 tsp of Kosher Salt (to taste)
  • 1/4 cup of Sugar (or to taste–best to leave this until the end so it doesn’t get too sweet)
  • 1 tsp of Vanilla paste or extract

Directions

  • Add it all in the pot and let simmer on medium heat until desired consistency
  • Let cool to room temperature and serve
Salads, Sides & Starters, Vegetable Dishes
November 13, 2017 Leave a comment

Ingredients

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Dessert, To Try
November 12, 2017 Leave a comment

Crust Ingredients

  • 10 graham crackers
  • 1/3 c. granulated sugar
  • 6 tbsp. butter, melted
  • kosher salt

 Filling Ingredients

  • 2 8-oz blocks cream cheese, softened
  • 2 ripe avocados, peeled and pitted
  • 1 c. sugar
  • Pinch salt
  • 3/4 c. heavy cream
  • 1/2 c. fresh lime juice
  • Zest of 1 lime

Directions

  1. Preheat oven to 350° and spray a pie dish with nonstick cooking spray.
  2. Make crust: In a food processor, pulse graham crackers until fine crumbs form. Transfer to a medium bowl then add melted butter, sugar, and a pinch of salt and mix until combined.
  3. Press graham cracker mixture firmly into prepared dish. Bake until the crust looks slightly toasted, 8 to 10 minutes. Let cool to room temperature.
  4. Make filling: In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat cream cheese, sugar and a pinch of salt until smooth and fluffy, 3 minutes. Add avocados and beat until smooth.
  5. Add heavy cream, lime juice, and most of lime zest (save some for garnish!). Beat until stiff peaks form, 2 to 3 minutes more.
  6. Transfer filling to cooled pie crust. Garnish with more lime zest and small lime wedges. Freeze until solid, 4 to 5 hours. Serve immediately.
Salads, Sides & Starters, Vegetable Dishes
November 12, 2017 Leave a comment

Directions

  • Melt butter and cook diced onions and garlic until translucent and soft.
  • Add fresh spinach until wilted
  • Add salt, pepper, nutmeg and cream and cook until liquid reduces to half
Sauces & Dips, Vegetable Dishes
February 6, 2017 Leave a comment

Ingredients

  • 1 Pack Firm Tofu
  • 5-6 Tbsp Soy Sauce
  • 4 Tbsp Red Pepper Powder
  • 1 Tbsp Minced Garlic
  • 1 Tbsp Sesame Oil
  • 2 tsp Sesame Seeds
  • 2 Tbsp Sugar
  • Green Onion (for garnish)

Directions

  • Make the sauce by adding all the ingredients together except the tofu.  Optionally, you can heat the sesame oil, saute the garlic and combine the rest to minimize the fresh garlic flavor.
  • Cut the tofu in 1/2″ pieces, add some oil to a pan and fry until golden brown.
  • Plate the tofu and pour the sauce on top.
Dessert, Vegetable Dishes
December 24, 2016 Leave a comment

Ingredients

  • 8 medium sweet potatoes, baked, peeled and sliced in half lengthwise
  • 1 – 1 1/2 cups water
  • 1 1⁄3 cups packed dark brown sugar
  • 8 tablespoons butter
  • 1/2 teaspoons cinnamon
  • 1 1⁄2 teaspoons vanilla
  • 1/2 cup of Molasses (Blackstrap or regular)
  • orange/lemon rind and thin slices

Directions

  1. Combine all ingredients except sweet potatoes in 2-quart saucepan.
  2. Bring to a boil stirring occasionally.
  3. Reduce heat and simmer about 45 minutes, stirring occasionally.
  4. Place sliced sweet potatoes in an ungreased 9×13 dish in a single layer cut side up.
  5. Pour syrup over potatoes coating all pieces.
  6. Top with thin slices of citrus.
  7. Bake at 400 degrees until bubbly about 45 minutes basting every 15 minutes.
  8. Optional: Finish by torching for more caramelization.
Salads, Sides & Starters, Vegetable Dishes
December 24, 2016 Leave a comment

Ingredients

  • 3 (15.25-ounces) cans whole kernel corn, drained
  • 1 cup milk
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper
  • 8 ounces cream cheese, cubed
  • 1/2 cup (1 stick) unsalted butter, cut into thin slices

Directions

  1. Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on highfor 2-4 hours or low for 4-6.
  2. Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.
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