by Tanya dePape | Jun 8, 2022 | Recipes
Pad Thai Yield: 4 servings My Tanya’d-up version of a recipe I learned during my cooking lesson at the Chiang Mai Thai Farm Cooking School. ½ cup vegetable stock 2 garlic cloves, minced 1 Tbsp. tamarind paste or white vinegar 1 Tbsp. brown sugar or palm sugar 1 Tbsp....
by Tanya dePape | Jun 8, 2022 | Recipes
Cambodia Fish Amok Yield: 4 servings It was difficult for me to authentically replicate this dish after my travels. Traditional fish amok is usually steamed and then served in banana leaves, a rare ingredient in my small town. Nonetheless, here is my version of one of...
by Tanya dePape | Jun 8, 2022 | Recipes
Mangos and Coconut Sticky Rice Yield: 4 servings I had this dessert in both Thailand and Cambodia, and it quickly became a favourite of mine. 1 cup sticky rice 1 (14 oz) can coconut milk 3 Tbsp. palm sugar 1 pinch kosher salt 2 large mangos Mint leaves Soak the rice...
by Tanya dePape | Jun 8, 2022 | Recipes
Crispy Rice Flour Pancakes Yield: 4 servings A slight variation on another recipe I learned at the cooking school in Vietnam. ½ cup water ½ cup coconut milk 1 cup rice flour 1 Tbsp. oil 2 tsp. ground turmeric ½ cup peeled and deveined shrimp ¼ cup sliced raw pork ½...
by Tanya dePape | Jun 8, 2022 | Recipes
Beef Pho Yield: 6 servings When it comes to pho, the secret to success is all in the broth. Broth 5 lb mixed beef bones (knuckle, marrow, shin) 1 large cooking onion, quartered 2 garlic cloves 2-inch piece ginger, halved lengthwise 1 Tbsp. raw sugar 1 cinnamon stick...
by Tanya dePape | Jun 8, 2022 | Recipes
Prawn Spring Rolls Yield: 4 servings I brought this recipe back from the Minh Loan Phat cooking class I took in Vietnam. 8 prawns 2 spring onions, cut into 2-inch sticks 8 pieces rice paper 1 beaten egg Dipping Sauce Black pepper 2 Tbsp. lime juice ¼ cup water 1 Tbsp....