Spot Prawns, Asian style.

Live spot prawns

I spent 30+ minutes looking up ‘Spot Prawns’ in food dictionaries and food lover’s guides but to no avail. Two possibilities: These are old edition books; the spot prawns are not yet discovered in other parts of the culinary world, except Japan and China.

Spot prawns are adored over Japan and China.  Most of all, our Asian friends don’t mind paying double or triple the price to get them. They have been major exporters of fresh spot prawns when in season and the main reason why only a small portion of BC Spot Prawns stay here for us to enjoy. Japanese name them “Ama Ebi” referring to the sweet flavour.  In China, it’s called ‘Peony Prawns’, aptly so for their large size, reddish-brown shells and long tentacles. Live ones, when turned upside down; do look like gorgeous blooms of peony. Thanks to the Chefs Table Society of BC who had a profound conversation with the Spot Prawn fishermen and came to an important agreement. British Columbians can access to these live-from-the ocean prawns locally in markets and eateries during the annual 6 – 8 weeks of spot prawn season, and to enjoy them under the ocean-wise and sustainability regime. The Spot Prawn Festival was created 9 years ago to work as the platform to educate the general public and as an annual celebration to welcome the season.

Chef Ken with spot prawns

Taken place at Fisherman’s Wharf off False Creek last Sunday, the festival is the gist of the short spot prawn season which would last until early July. For the first time this year, 2 Asian chefs: Chef Ken Liang of Ken’s Chinese Restaurant and Chef Scott Kwan of Kaya Malay Bistro were invited to come on board to cook those fresh-off-the-boat prawns on stage. While Asian chefs demonstration authentic Asian dishes are not a common public scene (even on food network); they did indeed wow the crowd with mystifying Asian cooking technique and unusual flavours.Poached spot prawns on Kale

Chef Liang is known for its creative Cantonese and Hong Kong-style recipes using local ingredients. His restaurant’s popularity reached its paramount when Conde Nast Traveller declared Vancouver’s Chinese cuisine the best in the world and enlisted Chef Liang’s Golden Dungeness Crab as one of the must-have dishes. The magic, according to Liang, is the live seafood tank, the unique seasoning, cooking method and wok energy. Same can be said about the spot prawns.  This time, Liang takes advantage of a locally-grown vegetable, the mighty kale to shine with the magnificent prawns. “Both are sensational! The sweet, succulent and meaty BC spot prawns and the superfood kale! They are easy to cook, delicious to eat and guarantee 100% satisfaction to your palate and stomach.”Chef Kwan #2

The soon to be 3 year old Kaya has managed to collect astounding accolades in a short time, including Best Malaysian Restaurant Awards granted by Georgia Straight and West Ender.  A Canadian with Malaysian and Chinese background, Chef Kwan credits his cooking skill to his mom and a chef friend whom he worked with for a long time. Kwan chose his made-by-scratch sambal sauce using his mom’s complex S.E. Asian spicy paste recipe. Coated with the golden and aromatic sambal sauce, the spot prawns were beyond finger-licking good.

Sambal Spot Prawns & Summer  Hill Cipes

Here are their recipes.

Chef Scott Kwan – Kaya Malay Bistro

Sambal-styled Spot Prawns香芒沙巴牡丹蝦

Serves 3 – 4 with plain rice

Ingredients for Sambal Sauce:

1 medium onion, coarsely chopped

2 cloves garlic

1 lemongrass, white part only, coarsely chopped

1 tsp. chopped galangal

1 tsp. chopped turmeric

1 fresh birds- eye chili pepper

4 pcs candlenuts (can be substituted with walnut)

2 Tbsp. shrimp paste

1 tsp. white sugar

 

Other Ingredients:

2 Tbsp olive oil

1 tsp. dried shrimps peels

1 tsp. sugar

1 tsp. salt

1 tsp. ground black pepper

2 lbs. spot prawns

1 tsp. Sriracha chili sauce

1 tsp. oyster sauce

1 Tbsp. tomato sauce (ketchup)

1/2 cup water

1 tsp. light soy sauce

1 tsp. white wine

1 cup mango, cut into ½” chunks

½ cup chopped Chinese cilantro (optional)

 

  1. For the Sambal Sauce: Place all ingredients in a food processer and blend until it forms into a paste.
  2. Heat wok on high until red-hot. Add olive oil, shrimp peels, sugar, salt and ground pepper. Mix well.
  3. Add paste, stir and cook for 2 minutes.
  4. Add spot prawn, chili sauce, oyster sauce and tomato sauce. Stir and mix. Using a spatula, gently coat prawns with sauce.
  5. Cook each side for 45 to 60 seconds.
  6. Add water, soy and white wine. Mix well. Cover and cook for 2 to 3 minutes, or until prawns turn red.
  7. Add mango. Stir and cook for 30 seconds.
  8. Transfer to a deep dish and garnish with cilantro.

Chef Ken Liang – Ken’s Chinese Restaurant

Poached Spot Prawns on a bed of Kale錦繡牡丹蝦

Serves 2 to 3 as an appetizer or as a main with plain rice

Ingredients

6 to 8 cups water (or enough to cover the prawns)

6 to 8 slices of ginger

2 Tbsp. butter

1 tsp. salt

½ ground black pepper

2 lbs. spot prawns

1 Tbsp. chopped garlic

1/2 lb. kale, into 1” lengths

 

  1. In a large saucepan, bring water and ginger to a boil on high.
  2. In a wok, melt 1½Tbsp. butter on medium high heat, add garlic.
  3. Add kale. Stir and cook for 1 minute, add ½ tsp. salt and pepper. Stir well. Reduce heat to medium. Cover and cook for 1 to 2 minutes or to your desired softness.
  4. While kale is being cooked, water in saucepan should be boiling, Add remaining butter, salt and prawns. Cook for about 2 minutes or until prawns turn red.
  5. Transfer cooked kale to a dish.
  6. Using a slotted ladle, transfer prawns on top of kale.

 

 

 

 

Dear Mom , this soup is for you!

DIY breakfast or dessert for mom

DIY breakfast or dessert for mom

DIY Sweet Soup for Mom

(Mother’s Day segment on CBC North by Northwest, May 10th)

It is always a big delight to talk food and culture with Sheryl, more so this time because we are both mothers.  I often bring along a sampling of the food and small portions of the ingredients needed. We chit-chat while we sample the food and share the recipe; to me, it is like having friends over for a home-made snack.

A bulb of Jasmine Blossom tea is steeping and blooming in slow-motion in the glass pot. The first cup of tea we pour fills the studio with spring-like floral aroma – we are ready to celebrate Mother’s Day in our own simple but satisfying version.

Enjoy a cup of tea with mom.

Mother’s Day, like any other celebration and festival, has been commercialized. While we don’t see too many ads about taking moms to fast food joints for obvious reasons; commercials of gift-giving and nice dining seem to target affluent sons and daughters or at least those who believe they could afford them and should buy them for Mom. Mother’s Day is, to the busy ones or not, may just be a casual formality to say “Mom I love you” by handing her the gift and/or take her out to brunch or lunch or dinner. The justification? Everyone is busy with work, friends, playtime, social media these days and Mom is only mom who’ll be around all the time, so what‘s the fuss?

What about spending time with her? One day in a year, put down your cell phone; turn off your i-pad; ask your friends to wait! Go sit with her, talk to her and listen patiently. Ask her about her high school days, her romance with Dad; what your childhood was like; or simply, “Mom, how did you spend yesterday, what about last week?”

For this segment, we talk about having tea with mom; cook a simple meal or bake a cake or cookies for her, or with her. Perhaps, all mothers need is YOU, not another scarf, another purse, or another meal in a jam-pack restaurant.

The recipe I am sharing is a dessert soup made with taro, barley, tapioca pearl and coconut milk, one of my favourite S.E. Asian sweet soups.  Enchanting flavour and velvety texture and very easy to make, the cooking time is about 10 minutes. Taro is a good source of dietary fibre, Vitamin C & E, potassium, folate and magnesium; and is sold fresh in ready-to-cook packages in the vegetable section.

A bowl of silky sweet taro and coconut milk dessert

A bowl of silky sweet taro and coconut milk dessert

 

Recipe: Taro Root Coconut Milk Dessert Soup with Barley & Tapioca Pearl

Serves 3 to 4

2 Tbsp. barley

1 Tbsp. tapioca pearl

3 cups water

2 cups taro root, into ½” cubes

60 – 75 gm rock sugar

1 can 400ml coconut milk

  • Place barley, tapioca pearl and water in a medium saucepan, soak for 30 minutes.
  • Place saucepan on stove. Bring to a boil on high heat, add taro and cook for 2 minutes.
  • Turn heat to medium low, add rock sugar. Cover and cook for 4 to 5 minutes or until rock sugar melts.
  • Turn to medium high heat. Add coconut milk. Stir well. Bring to a soft boil and turn off heat.

Peeled and portioned Taro root

 

 

 

Soup for Spring

Asian Pear sweet soup

“Soup for Spring” recipes (As heard on CBC North by Northwest, March 14th)

1. Chicken and Watercress soup 

1 small to medium stewing chicken, skinned and chopped into large pieces

3 pcs. dried honey dates, rinsed

2 cups thickly sliced carrots

2 lbs. fresh watercress, rinse-cleaned and drained (you can use seeded and skinned green papaya and/or green apple instead)

12 to 14 cups of water

  • In a soup pot, bring chicken pieces and 3 cups water to a boil on high. Cook for 2 minutes. Remove chicken pieces. Discard water.
  • Scrape off chicken fat and rinse.
  • Place all ingredients in the soup pot and bring to a boil on high. Cook for 10 minutes uncovered. Reduce heat to medium low and cook for at least two hours covered, leaving a small opening to avoid soup from boiling over. (You can transfer the soup to a slow cooker for the long boil)

2. Asian Pear Sweet Soup

 

3 cups water

2 Tbsp. dried goji berries, rinsed.

¼ cup dried longan, rinsed.

1 large Asian pear, cubed

¼ cup pitted and ready to use gingko nuts, rinsed

50 – 60 gm rock sugar

  • Put water, goji berries and dried longan in a medium saucepan. Cover and soak for 5 minutes.
  • Add pear and gingko nuts, bring to a boil on medium high, covered.
  • Turn heat to low. Add sugar. Cook for 10 minutes covered or until sugar all melts.
  • Simmer for 5 minutes.

 

3. Lemon & Cinnomon Tea

10 oz. hot boiled water

2 slices of fresh lemon

1 x 2” cinnamon stick

Put all ingredients into a cup. Cover and soak for 2 – 3 minutes.

 

 

 

 

 

 

 

Oyster & Hairy moss on green

My Chinese New Year Table

Gung Hey Fat Choi

Words & pix: Stephanie Yuen

My Chinese New Year celebration usually starts with questions such as “What to eat to celebrate Chinese New Year? What are you cooking for the family’s New Year feast?”

Thanks to my media friends, my last few TV appearances, radio and newspaper interviews were all about Lunar New year folklores, customs and culinary traditions.  We all know the food we eat during this celebrative season all carries auspicious meaning. Must haves include deep-fried pastries, candies and desserts, pig trotters, pork tongues, whole steamed fish, whole chicken with head and tail, hairy moss, lotus roots…the list is long.

To welcome the arrival of the New Year, moms and grandmothers (Chinese men of the house don’t usually cook at home) will be grocery-shopping weeks ahead. Like Christmas cookies, we do have classic holiday snacks and pastries to make, on top of preparing for several big feasts.  In the old days, the New Year celebration could spread up to 15 days. Candies, pastries, seeds, nuts, fresh, sugared and dried fruits, a majority of which will be laid out beautiful round Chinese lacquer platters for the duration of the celebration for visiting friends and families to munch on. Deep-fried golden dumplings (Pieces of gold); Large size sesame balls (Lots of wholesome goodness and fortune rolling in); Sugared lotus seeds and roots (Wealth and harmony), Prawns (Happiness and laughter); candies in colourful wraps (lucky charms) and crunchy arrow-root chips (gold coins) frequent the platter. While deep-frying in oil symbolizes smoothness and thought to lubricate any frictions and mishaps, gold, silver and red colours indicate positive energy, wealth and good fortune.     Oyster & Hairy moss on green

Lunar New Year is the most important festival of the whole year; Chinese around the world celebrate it religiously. Family members, no matter where they are, are expected to return home for the reunion New Year’s Eve dinner when everyone sits around the large round table to eat, drink and be merry.

We eat pan-fried or steamed golden cakes the morning of the New Year day.  Savory ones are made with daikon and taro-root, sweet ones are made with brown sugar or coconut milk so the New Year will be filled with sweetness, opportunities and progress.

Yut-tung-heen ma-lai-goh

Here is the menu of my family New Year dinner.

  • A pot of soup made with dried oysters and hairy moss – Blooming business and great profit.
  • A plate of pan-fried prawns – A year filled with happiness and laughter.
  • A caserole of braised pig trotters and tongues on Asian green – Big profits and rewards.
  • Deep-fried Tofu pockets stuffed with seasoned ground pork and fish, pan-fried and braised – A platter of gold nuggets.
  • Mushroom trio on Gailan – A house full of silver and treasure.
  • A duo of fish, head and tail intact, one steamed, one pan-fried – A year of bounty.
  • Braised Taro Roots & Vegetable Stew – A pot of wholesome goodness.
  • Steamed lotus wrapped fried rice – Pots of gold and silver pieces
  • Golden Kabocha Sweet Soup – Soothes our hearts and souls and brings harmony and sweetness in the New Year.
  • A plate of sweets and fresh fruits – Happy together to celebrate a fruitful year

IMG_6045

Pan-fried prawns

Fried-rice wrapped in lotus leaf

Stephanie’s Chinese New Year recipes

  1. A Fish of Bounty

Prep time: 20 minutes

Cooking time: 20 minutes

Serves: 4 with steamed rice

Ingredients:

2 pc. T&T dried shitake mushrooms, rinsed and soaked in ½ cup hot water for 30 to 45 minutes in advance, or until mushrooms are softened completely

1 1½ to 2 lb live Tilapia, head & tail intact, scaled, gutted and cleaned.  Cut 2 X 1” slits on each side below the gill where the thickest of the fish is.

1 Tbsp. julienned ginger

¼ cup julienned green onion

¼ cup julienned cilantro

¼ cup cooking oil

1 Tbsp T&T dark soy sauce

1 Tbsp T&T light soy sauce

1 Tbsp water

½ tsp. sugar

 

Method:

  • Remove mushroom cap and julienne thinly, discard water.
  • Bring 3 cups of water in a large steamer (or wok) to a full boil. (Make sure the fish dish fits the steamer or wok. You can also use a microwave steamer to steam the fish and should take less time to cook)
  • Pat dry fish and place on dish. Spread ginger and mushroom evenly on fish. Place dish in steamer, cover and steam for 12 to 15 minutes. To test for doneness, poke the thick of the fish with a sharp knife. Fish is ready when knife comes out clean.
  • In a small saucepan, mix dark and light soy sauce, water and sugar on medium high, bring to a gently boil. Remove from heat.
  • Remove fish dish from steamer, add green onion and cilantro. .
  • In a small saucepan, bring oil to a boil. Sizzle onto green onion and cilantro. Pour sweet soy mixture on top.
  • B) Lettuce Wraps of Prosperity

Prep time: 20 minutes

Cooking time: 10 minutes

Serves 6 to 8 (as an appetizer)

 

Ingredients:

1 lettuce, rinse and drip dry, cut 1” off head and into 2-halves vertically for easy peeling

1 Tbsp cooking oil

6 pc. button or brown mushroom, small-diced

1 small can water-chestnut, drained and diced

A pinch of sea salt

2 cups barbecued duck or barbecued pork, diced

2 cups cooked shrimp, diced

½ cup crushed T&T unsalted cashew nuts (or peanuts)

½ cup Hoisin sauce

2 Tbsp T&T Teriyaki sauce

1 Tbsp water

1 tsp brown sugar

 

Methods:

  • Peel off leaves which should be palm-shaped and stack them on a plate. Reserve small leaves for other use.
  • Heat oil in pan on high. Add mushroom, stir well. Add water-chestnut. Stir and cook for 90 seconds, add salt, mix well and place in a bowl.
  • Return wok to stove, add duck, stir and reheat on medium high for 20 – 30 seconds, place in a bowl.
  • Reheat shrimp in wok for 20 – 30 seconds, place in a bowl.
  • Place crushed nuts in a bowl.
  • To make a wrap sauce, mix Hoisin, Teriyaki sauce, water and sugar in a small saucepan. Bring to a gentle boil and empty into a sauce bowl.
  • Place lettuce and all the bowls of ready-to-eat ingredients on the table for individuals to fill their own lettuce wraps. Enjoy with wrap sauce.

 

 

  1. C) A pot of blooming gold (Stir-fried Cauliflower with curry) **Vegetarian dish

Preparation time: 5 minutes

Cooking time: 10 – 15 minutes

Serves 4

Ingredients:

1½ tbsp. butter

2 cloves garlic, chopped

2 cups cauliflower, sliced

½ cup milk

1 tsp cornstarch

2 tsp curry paste

½ cup cheddar cheese, shredded

 

  • Melt butter in a pan on medium high heat, add garlic. Stir and cook for 15 seconds.
  • Add cauliflower. Stir well.
  • In a bowl, mix milk, cornstarch and curry paste. Stir into the pan. Mix and cook for 5 minutes.
  • Add cheese and cook until melted.

 

 

Food & Restaurant News

AM1470 Show Bytes Jan 13, 2015

Divine pasta dish with shaved truffles

Divine pasta dish with shaved truffles

13th Dine Out Vancouver, 2015

When: January 16 to February 1

What: Participating restaurants offering 3-course dinner at $18, $28 or $38,  BC VQA wine-pairing, numerous food & fun events…and much more!

Where: For complete restaurant listing and dine out menu, log onto: www.dineoutvancouver.com

Stephanie’s suggestion:

  1. Pick at least one from each price bracket.
  2. Be adventurous – try new restaurants and ethnic cuisines
  3. Book ASAP
  4. To better your chance of grabbing a table, avoid going as a large group.
  5. Do go through the restaurant list, there are gems of restaurants hidden away that you may not be aware of.
  6. Take a look at the menu choices as some are more enticing than the others.

Beautifully plated bento box of appetizer - the 1st course at Gyoza Bar

Going to Granville Island Public Market? Stop by Oyama Sausages to see what their ‘welcome to 2015’ line-up is for the month of January.

1689 Johnston Street #17, Vancouver. (Granville Island Public Market)

(604) 327-7407  www.oyamasausage.ca

Goodies from Oyama

Oyama’s Choucroute Festival : January 22nd – January 25th

Choucroute is a famous Alsatian dish preparing sauerkraut with sausages and other salted meats and charcuterie. Oyama does all the work for you, preparing the sauerkraut, all you need to do is choose from a wide selection of sausages, invite your friends and enjoy. And stop by Granville Island Brewery or your favourite artisan beer and pick up something thirst quenching.

21st annual Taste BC  

www.taste-bc.com

When: Thursday, January 22nd from 4:30-7:30pm

Where: Pan Pacific Vancouver Hotel

What: The event features BC wine, beer, cider and spirits accompanied by local fare from restaurants and providers from across the lower mainland.

Why: A fundraiser for the Oak Tree Clinic at BC Children’s Hospital. The Foundation provides specialized HIV care for infected women, pregnant women, partners, children and youth, and support services for affected families.

Opening soon – Pepper Lunch 胡椒廚房   

www.pepperlunchcanada.com

When: February, 2015

What: DIY Teppan

Where: No. Road, near the Waves Coffee and London Drugs, Richmond.

Capacity: 1,600 square feet; 50 seats

Menu focus: Pepper Lunch classics with a focus on using as local as ingredients as possible and Certified Angus Beef for all beef dishes. Black pepper is freshly ground up daily.

Pepper lunch - premium steak

A glance at the menu: B.C. steelhead salmon, Beef and Pork Curry Rice, Sakura Pork Pepper Rice.

Before landing in BC, Pepper Lunch was only available in Asia and Australia.  There are currently more than 350 Pepper Lunch restaurants worldwide in Japan, China, Philippines, Singapore, Taiwan, Indonesia, Thailand, South Korea, and Australia.

Pepper Lunch brand specializes in creating sizzle plates that hit hungry mouths with big flavours, finest quality cuts of meat, and unique sauces. People can literally see exactly what they are eating and decide how they want it cooked. Diners cook their steak, meat of choice, and seafood to-order on a special, patented hot plate created by Pepper Lunch founder, Chef and Inventor Kunio Ichinose. The plate uses proprietary, electromagnetic cooking technology and is sizzling hot at the table, about 260 degrees Celsius.

New Year Resolution? Eat healthy, live happy with apple cider vinegar and olive oil

Why not start your day with a glass of warm water with 1 tsp. of apple cider vinegar first thing in the morning or olive oil?

IMG_8841

Health benefits of apple cider vinegar

  1. Settles diarrhea
  2. Cures hiccups
  3. Soothes a sore throat and clears a stuffy nose
  4. Lowers cholesterol
  5. Prevents indigestion
  6. Aids in weight loss
  7. The amino acids contained in apple cider vinegar helps boost energy
  8. Cuts down on nighttime leg cramps
  9. Kills odor-causing bacteria – use as mouth wash, or drink a teaspoon (diluted with water if you prefer)
  10. The vinegar helps remove stains, whiten teeth, and kill bacteria in your mouth and gums. Gargle with apple cider vinegar in the morning.

Healthy benefits of olive oil

  1. To prevent snoring – Swallow a spoon of olive oil before bed.
  2. To reduce stomach ulcers and pain – Mix one table spoon of olive oil with a 3/4 cup of citrus juice or vinegar and drink.
  3. Relieve Coughing – Swallow a spoon of olive oil mixed with a spoon of honey. Another option is to massage the upper back and chest with olive oil at body temperature.
  4. Treating swollen / red gums – Wash your mouth with a mix of olive oil and water.
  5. For digestive problems – Swallow a spoon of olive oil every morning on an empty stomach. Another option is to drink a glass of water with a spoon of olive oil and a spoon of lemon juice.
  6. Lowers blood pressure levels
  7. Helps control cholesterol
  8. Prevents heart attacks
  9. Prevents cancer
  10. Fights aging

 

Fairchild TV 2014 Summer BBQ Series

IMG_6072

Henry & Stephanie’s Recipes

夏日串燒食譜

We had so much fun cooking on Deborah Moore’s Summer blockbuster TV show “Summer Sizzles”  which was broadcasted across Canada. Days of fun and yummy shoot under the sun, 3 episodes, 6 recipes and dozens of bottles of wines later, we’ve been greeted by strangers asking us about our segments and received emails asking for recipes. Our excuse not to post it earlier? Been away, been busy, been procrastinating…

Better late than never. And here they are.

1/ Nicoise Salad        Served 4

Ingredients

5 medium beets, slice 1/8” off rugged ends, quartered and cut into ½” pieces, do not remove skin.

1 lb. baby octopus, patted dried

1 lb. red nugget potatoes, boiled and quartered

1 lb. baby green beans, rinsed. Heads removed and boiled

1 lb. baby carrots, rinsed. Sliced diagonally and boiled

8 compari tomatoes, rinsed and quartered

10 romaine lettuce, halved

Seasonings:

1 tsp. sea salt

2 tsp. balsamic vinegar

2 Tbsp. brown sugar

2 Tbsp. chopped fresh oregano

1 cup olive oil

1 Tbsp. light soy sauce

1 Tbsp. ground black pepper

½ cup vegetable oil

1 cup Italian dressing.

Method

Preheat barbeque to 400F.

In a medium saucepan, bring 2 cups of water to a boil on high heat. Add beets and ¼ tsp. sea salt, 1 tsp. balsamic vinegar, 1 Tbsp. brown sugar. Bring to a boil. Turn to low, cover and cook for 20 minutes or until softened. Transfer beets into ice-water and soak for 10 minutes, drained well.

In a large mixing bowl, combine oregano, olive oil, soy sauce and ground black pepper. Add octopus and mix well. Set aside.

Brush vegetable oil evenly onto barbeque. Using a pair of long tong; place octopus onto the barbeque and grill for 2 to 3 minutes. Brush regularly with remaining marinade in the bowl. Turn to the other side. Repeat until octopus turn golden brown.

Distribute lettuce, tomatoes, cooked beans, carrots and beets in a large platter, add octopus on top and serve with Italian dressing.

Summer BBQ - salmon

  1. Grilled Ocean-wise Pink Salmon       Serves 4

Ingredients

1 12 oz. Pink salmon filet, skinned on.

¼ cup vegetable oil

1 cup melted butter

1/2 cup coarsely chopped fresh dill

1 fresh lemon, half sliced and half quartered

Sea salt and ground black pepper to taste

Method

Prehead barbequed to 400F.

Using paper towels, pat dry both sides of salmon. Brush vegetable oil evenly onto one side of the barbeque grill where salmon filet will be placed.

In a small bowl, combine melted butter, ¼ cup of chopped dill and sprinkle of salt and ground black pepper.

Place filet on barbeque, skin-side down. Grill filet for 8 to 10 minutes or until fish is cooked to your desired doneness. Brush better mixture onto fillet regularly. 1 minute before serving the fish, squeeze lemon juice from the quarters onto fillet.

Place grilled fish onto a long plate, sprinkle remaining dill evenly on fish and serve with sliced lemon.

3.Warm Potatoe and Beet Salad

Serves 4

Ingredients

1 lb. beets, slice 1/8” off rugged ends, do not remove skin.

1 lb. White nugget potatoes, rinsed and quartered

2 cups peas

4 Tbsp. Extra virgin olive oil

1 Tbsp. Dijon mustard

2 Tbsp. chopped fresh mint leaves

½ fresh squeezed lemon juice

Sea salt and pepper to taste

Method

Cook beets using the same method as in the Nicoise Salad but instead of ice water, just empty cooked beets into a drainer and drain well. Transfer into a medium salad bowl and set aside.

In a medium saucepan, add 6 cups of cold water and potatoes and bring to a boil on high. Sprinkle in some sea salt and 1 tsp. of olive oil. Boil for 5 minutes uncovered then simmer for 10 to 15 minutes until cooked through. Using a slotted ladle, add to salad bowl.

Place peas into the saucepan of boiling water, cook for 3 minutes. Empty into a drainer, drain well and add to salad bowl. Add remaining olive oil, balsamic vinegar, mustard, chopped mint and lemon juice. Toss well and serve.

 

  1. Marinade for BBQ Red Wings

For every 3 lbs. of wings:

½ cup red wine

¼ cup dark soy sauce

¼ cup light soy sauce

½ cup cold coffee

2 Tbsp. Maple syrup

2 Tbsp. chopped fresh rosemary

2 Tbsp. chili oil or sriracha (optional)

 

Mix all ingredients in a large bowl, cover and marinate overnight (or for at least 4 hours) in the refrigerator.

Please note: “Cooking with Dairy” recipes will be posted next.

 

 

 

Happy Moon Festival

Mooncakes

Words & pix: Stephanie Yuen

The beautiful thing about working as a spokesperson for Loblaw is that I get to talk about Chinese traditions, culinary culture and recipes. For instance, I shared moon folklores and reminisced on fun childhood memories with the Vancouver Sun readers on Mia’s article; went onto CTV Morning and Global Noon News and cook with taro roots and fall roots and vegetables – two easy-to-do dishes to be had any time.

The moon festival happening today came early this year. Besides adoring the bright and full moon, we ought to be thankful for what’s been granted to us, in our daily living. For harvesting does not refer only to farmers, it also refers to how we embrace life. A good harvest can be as simple as food on the table, shared with friends and families!

Moon Festival 2014 – Stephanie Yuen’s recipes

 a/ Wok-fried Noodles with Chicken and Garden Vegetables

Serves 4

3 pc T&T brand Dried Shiitake mushrooms

300g T&T brand Fine Dry Noodles (1.8kg box package)

200g Chicken breast, julienned

3 Tbsp cooking oil

2 Tbsp chopped shallot

100g Julienned jicama

2 stalks  Julienned celery

½ red or orange pepper; julienned

½ tsp sea salt

2 tsp T&T brand light soy sauce

2 tsp Chili bean sauce

1 tsp sesame oil

1 tsp sugar

1/ Rinse mushroom and soak in 1 cup of hot water for 30 minutes or until softened. Remove caps and julienne mushrooms. Set mushroom liquid aside.

2/ Follow cooking instructions on box to cook the noodle.

3/ In a bowl, mix chicken with 1 tsp soy sauce, ½ tsp sesame oil and ½ tsp sugar.

4/ Place wok on high heat, add 1 Tbsp cooking oil, add shallot and brown for 15 seconds. Add remaining oil and chicken, stir and cook for 2 minute on medium high. Add jicama, celery and pepper, stir and cook for 30 seconds. Add noodles and remaining seasoning, stir and cook for 1 minute. Add 3 Tbsp of mushroom liquid. Stir, cover and cook for another minute.  Enjoy!

Wok fried noodles with celery & jicama

Turkey, Taro and Shiitake Stew

Serves 4 on rice

300g turkey breast, cut into ½” dices*

2 Tbsp cooking oil

1 Tbsp oyster sauce

6 pcs T&T brand dry shiitake mushrooms

200g taro meat, quarter first and cut into thick slices**

1 tsp chopped ginger

1 tsp dark rice vinegar

1 tsp cooking wine

½ tsp sea salt

1 tsp sugar

¼ cup coarsely chopped cilantro (optional)

1/ Marinate turkey with 1 tsp cooking oil and 1 tsp oyster sauce for about 15 minutes.

2/ Rinse mushrooms and soak in 1½ cup of hot water for 30 minutes. Remove caps and quarter mushrooms. Set mushroom liquid aside.

3/ Heat remaining oil in wok on high heat, add ginger, brown for 10 seconds.

4/ Add turkey, stir and cook for 1 minute. Add mushrooms and taro. Stir well.

5/ Add remaining ingredients, mix well. Stir in mushroom liquid, bring to a boil. Cover and cook on medium for 10 minutes or until 20% of liquid remains.

6/ Add cilantro and serve with rice.

 

*Can be replaced by pork or beef tenderloin.

** Taro skin contains certain enzyme which causes itchiness. Wear kitchen gloves when peeling skin off taro to avoid getting itchy. Once skin is removed, handle the meat normally.

 

 

 

 

Stephanie celebrates Lunar New Year on TV – Recipes

S. Yuen recipe dish - crispy vermicelliWords & Pix: Stephanie Yuen

Jan 28 (Tuesday) Global News Noon

Pan-fried vermicelli, shiitake mushroom & bean sprouts with Kalbi Sauce (Gold & silver noodle)

Recipe:

1 pkg 300 gms Taiwanese dried vermicelli

6 pcs T&T brand shiitake mushroom

8 oz. bean sprouts

3 Tbsp vegetable oil

¼ carrot, skinned and julienned

3 slices of ginger; leave skin on

2 cloves of garlic; crushed and remove skin

3 Tbsp T&T brand Korean Kalbi Marinate Sauce

1 Tbsp fish sauce

1 tsp sugar

½ tsp sea salt

2 stalks green onions, into 2 inch julienne

Preparation:

-Soak vermicelli in cold water for at least 60 minutes, transfer to large drainer and let dry 10 minutes before cooking time.  Using a pair of kitchen scissors, cross cut the noodles a few times.

-Rinse mushroom well, hot water for at least 30 minutes or until softened

-Rinse bean sprouts and let dry in a drainer

Method:

Remove mushroom and squeeze off excess water, cut off stems and julienne. Keep 3 Tbsp of mushroom water and discard the rest.

Heat wok on high heat, add oil. Place ginger and garlic in oil, sizzle for 10 seconds, add mushroom, stir and cook for 2 minutes, add in bean sprouts and carrot. Stir and cook for another minute.

Add vermicelli, mix well. Add in all seasonings and mushroom water, stir and mix well. Cover and cook for 3 – 5 minutes. Add green onions. Ready to serve.

 

Jan 29 (Wednesday) CTV Morning – 8:40am

1/ Pan-fried Nian-gao (New Year cake) with shrimps and spinach, seasoned with Kalbi sauce.

Recipe:

2 cups of water

6 slices of ginger; leave skin on

8 oz. shelled shrimps

¼ tsp sea salt

4 Tbsp. vegetable oil

2 cloves of garlic; crushed and remove skin

1 pkg. 300 gm Nian-gao

3 Tbsp T&T brand Korean Kalbi Marinate Sauce

1 tsp chili bean sauce

1 tsp oyster sauce

1 tsp sugar

8 oz. spinach, cut in halves

Method

Place 3 cups of water and 3 slices of ginger a small pot; bring to a full boil. Add shrimps and ¼ tsp sea salt. Cook for 30 seconds or when shrimps turn orange-red. Scoop shrimps into an icy bath. Drain and let dry when cold to the touch.

Heat oil in wok on high;  add remaining ginger and garlic, sizzle for few seconds. Add in Nian-gao. Stir and mix well, add in all seasonings. Stir and pan-fry for 2 minutes. Add in mushroom water, stir in spinach.  Mix and cook for another minute;  ready to serve.

2/ 10 mulit-grain rice pudding with coconut-milk (Sweet & harmony) garnished with  dried mango

Recipe:

Makes 4 bowls

½ cup T&T brand 10 multi-grain rice

1½ cup water

4 Tbsp brown sugar (more can be added as desired)

½ cup T&T brand coconut milk

4 slices T&T brand Philippine dried mango, thinly sliced.

Method:

Place rice in a medium stock pot, rinse 3 times and drained. Add 1½ cup water and bring to a boil on high, covered. Remove lid and stir the rice. Reduce heat to medium low, cook for 5 minutes, covered. Reduce heat to low and cook for 5 – 8 minutes or until water is almost all gone. Add sugar and coconut milk, mix well. Cover and simmer for 1 minute. Scoop into 4 even bowls; add mango slices on top, ready to serve.

Jan 30 (Thursday)  CTV Noon News

Dish: Dumplings with Kalbi dipping sauce (Pan-fried or steamed)

3 Tbsp vegetable oil

1 pkg Frozen Chinese dumplings (your choice of stuffing) – keep frozen until cooking time

½ cup water

Method:

Place wok or pan on high heat. Add oil. Place dumplings in wok; bottoms down. When all dumplings are  in; cook for another 30 seconds. Empty water into wok, cover and cook for 4 – 5 minutes. Turn heat to medium, cook for another 2 minutes. Check for doneness by poking a sharp knife into a dumpling, if juice comes out clear, turn off heat. Serve with dipping sauce.

Veg dumpling

Kalbi Dipping Sauce Recipe (This can be cooked ahead of time)

¼ cup T&T Korean Kalbi Marinate sauce

2 Tbsp Chinese dark vinegar

1 tsp garlic chili bean sauce (optional)

1 Tbsp brown sugar

1 tsp chopped ginger

Place all ingredients in a small pot, bring to a boil and serve in a bowl.

 

Jan 31 (Friday) The Rush on Shaw TV

Broiled dumplings in T&T brand chicken stock, seasoned with Kalbi sauce, garnished with julienned T&T brand shiitake mushroom, chopped green onion & cilantro.

Recipe: Serves 2

6 cups of water for boiling the dumplings

1 tsp vegetable oil

1 pkg T&T brand dumplings

1 can T&T brand chicken stock

½ cup water

3 pcs T&T brand Shiitake mushrooms, rehydrated, stem removed and julienned, keep mushroom water.

1 stalk green onions, chopped

¼ cup chopped fresh cilantro  

1 tsp T&T brand Korean Kalbi Marinade Sauce

Salt & white ground pepper to taste

Method:

Add 6 cups of water to a medium pot and bring to a boil.  Add oil. Place dumplings in the pot, cover and cook on high heat and bring to a boil. Remove lid and cook for another 5 – 8 minutes or until they are cooked through.

While waiting for the dumplings to be cooked, put chicken stock, ½ cup of water,  mushroom and mushroom water into a pot, bring to a boil on high, reduce to simmer.

When dumplings are ready; scoop 10 each into 2 large bowls. Distribute green onion, cilantro and Kalbi sauce evenly into each bowl. Using a slotted ladle, transfer dumplings into the bowls.  Bring soup to a light boil on high, ladle into the bowl and serve.

 

Save your burnt pots and pans!

A friend of mine sent me this which I tried and loved.

For all the chefs and home cooks, this easy cleaning procedure to save a burnt pot or pan is one very valuable tip.  A sincere thanks to the creator of this!  

 1. Burn your pot or pan? 

2. Pour enough water to cover the burnt area, add tea leaves and bring to a boil. Let it boil for 3 minutes.

3.Turn off heat and let stand for at least two minutes.

4. Using a cleaning pad, give it a good rub.

5. Remove the tea and if needed, rub the inside again to get rid of the last bit of dirt.

 

 

 

Embrace your local produce at the Farmer’s Market

I picked up some Asian greens this afternoon, not from an Asian grocery store but from my neighbourhood Farmer’s Market.

The booth I drop by first is loaded with a myriad of vegetables and fruits. The Chinese gentleman tending the booth was no stranger to me. I’ve seen him at other farmer’s market such as Port Coquitlam, Coquitlam and Vancouver.  He recognizes me as ‘The lady who does cooking demonstrations with our products’ which I do now and then. With a big smile, he often gives me ‘Pick of the day’ to use for the demo. “Just picked this morning!” is what he keeps telling everyone.

To thank him, I usually shop at his booth first. Today, after paying for a bundle of Chinese broccoli, 2 small bundles of watercress and eggplants, he adds a small box of cherry tomatoes, beets, baby carrots and a couple young cucumbers into my bag. To me, talking to farmers from our backyards is major fun Farmer’s Markets offers. The equally exciting reward for visiting the market – to be able to cook and serve the family a meal using farm-fresh produce!

Needless to say, some of the groceries in my bag will have to go into the fridge for later use. I am able to make a lovely summer soup using 2 skinned chicken thighs and the watercress.  The cherry tomatoes and cucumbers are perfect for a ‘red and green’ salad; all I need to add are cheese, olives and dressing. As for the eggplants, beets, carrots, this is what I am making:

Sauté Root & Vegetables with coffee and wine sauce Served 4 on plain rice

Ingredients:

2 tbsp. vegetable oil

2 tbsp chopped garlic

4 slices chopped ginger

1 lb. assorted roots and vegetables (beets, carrots, eggplants, etc.) into ½” slices

1 tsp light soy sauce

1 tbsp oyster sauce

1 tbsp regular coffee

1 tbsp brown sugar

¼ glass cold water

1 tbsp red wine

1 tsp sesame oil

Pinch of salt

½ cup chopped fresh basil

 Method:

  1. Heat oil in pan or wok on high
  2. Add garlic and ginger, sizzle for 10 seconds.
  3. Add root vegetables, stir well. 
  4. Add soy sauce, oyster sauce, coffee and brown sugar, sauté for 1 minute. 
  5. Pour in water, stir well, cover and cook for 2 to 3 minutes on medium-high.
  6. Add in wine, mix well, cover and cook for 15 seconds.
  7. Add sesame oil and salt, stir in basil. Ready to serve.