Jap Chae is one of the first Korean dishes I learned how to make - it’s something I had at restaurants countless times (I’m obsessed with the chewy texture of the noodles!) but it had never occurred to me to try making it at home until I scrolled past a homemade recipe for it on my IG feed. Beyond the noodles, jap chae is really just a stir fry recipe at its core, and it’s surprisingly easy to make at home.
Stir-fried cheung fun (rice noodle rolls) is something I grew up eating for brunch or a light meal on weekends - my mom would whip some up as a treat for me and my brother whenever she had a chance to pick some up from the Chinese grocery store. I have a lot of fond memories of eating it in pyjamas on lazy Saturdays, and cooking it always makes me feel nostalgic.
Making dumplings with my family at my grandma's house is one of my most fond childhood memories. I loved when the whole family would gather around big bowls of dumpling filling, stacks of dumpling wrappers on the table, competing for who could make the most perfectly plump dumpling (without overstuffing!). It doesn't hurt that the result would be hundreds of steaming dumplings for dinner, dipped in the tangy combo of Worcestershire and soya sauce.
I love learning my mother and my grandmother’s home style Chinese recipes - they’re the foods I crave that I just can’t seem to get anywhere else. This pork tenderloin with silken tofu and crunch green beans is one of my all-time favourites that never disappoints, and always leaves me feeling extra grateful that I got to eat this so often growing up.
The heat in Toronto has been deadly over the past couple weeks, and I couldn’t bear to turn the stove on and make my tiny AC-less apartment even half a degree hotter, so fresh summer rolls were the answers to my heatwave woes. I actually discovered this recipe in Chrissy Teigen’s Cravings cook book (an all-time fave), but over the years I’ve gradually adapted it to suit my own taste preferences. The key to making this dish *extra* simple is storing away leftover grilled meat in the freezer, so that whenever you’re craving summer rolls all you need to do is unthaw the meat and you’re ready to go.
I love making stir fry for a quick midweek dinner, and this spicy udon has quickly become a regular go-to for me. I don't typically love ground pork because I find it can be a bit dry, but in this recipe it soaks up all the spicy goodness and blends wonderfully with the pillowy udons and tender Napa cabbage. This recipe was originally inspired by Bon Appetit's Better Than Takeout Udon recipe, but I made a few variations to suit my tastes (ie. adding gochujang for a more complex, spicy flavour) and now I can't imagine ever going back to the original version without spice!
Secret confession: one of my favourite meals of all time is the Pad Sew from Thai Express in the mall food court. I love the sweet and savory combination of the saucy noodles, egg, and slightly bitter greens. I like getting the beef version when I'm at the mall, but occasionally I switch it up and get the fried tofu version because I love the way it soaks up all of the sauce.