Recipes

Pad Thai

Pad Thai

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....

Cambodia Fish Amok

Cambodia Fish Amok

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...

Mangos and Coconut Sticky Rice

Mangos and Coconut Sticky Rice

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...

Crispy Rice Flour Pancakes

Crispy Rice Flour Pancakes

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...

Beef Pho

Beef Pho

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...

Prawn Spring Rolls

Prawn Spring Rolls

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....

Sweet Onion and Thyme Soup

Sweet Onion and Thyme Soup

Sweet Onion and Thyme Soup Yield: 4 servings This soup is inspired by a recipe I learned in a cookery school in France years ago. It puts the spotlight on one of my all-time favourite herbs: thyme. 2 Tbsp. salted butter 4 large white onions, thinly sliced 3 garlic...

Crème Brûlée

Crème Brûlée

Crème Brûlée Yield: 4 servings I don’t have much a sweet tooth but I am sucker for traditional crème brûlée. 6 egg yolks ¼ cup granulated sugar 1 ½ cups whipping (35%) cream 1 tsp. pure vanilla extract 6 tsp. granulated sugar   Preheat the oven to 300°F. In a...

Olive Loaf

Olive Loaf

Olive Loaf Makes one (8- x 4-inch) loaf This recipe came from my friend Eric from France. His son and I brought it to a party here on Vancouver Island, where it was quickly nicknamed “The Man Loaf” by the guys present due to the abundance of bacon. 1 ½ cup all-purpose...