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.
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!
Grain bowls have been an inescapable food trend over the past few years, and for a long time, I associated them with "health food" and found them incredibly unappealing. I couldn't see the draw in a dry, meatless meal so I avoided them at all costs. After reading the new Canadian Food Guide, I knew…
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.
I've been trying to make at least two meatless meals per week, and it felt like the perfect excuse to recreate this iconic Toronto dish at home. I wanted to use *slightly* less rich ingredients so that the dish would be less indulgent to enjoy at home, so I cut back on the heavy cream and butter and subbed in half and half cream and just a few table spoons of butter. You can change up the ratios if you want the sauce to be more or less creamy, but the real key to this dish is mushrooms, and a lot of them. You can sub in any you prefer, but I really love the meaty texture and deep colour of portobellos and creminis.
There's something so wonderfully comforting about a savoury pie. After taste-testing just about every cottage pie I could find while on vacation in the UK, I set out to make my own at home. I created this recipe with two things in mind: speed and ease. My goal was to come up with a recipe that I could quickly whip up after a long day of work, without having to sacrifice on taste. The answer: rotisserie chicken! I love making this recipe with rotisserie chicken leftovers - the pre-cooked, shredded meat swirls into the thick gravy of veggies and cuts down the prep time by about 20 minutes, which is a huge win.