Garlic Ginger Noodles

11 Feb


  • 3 tbsps of garlic, finely chopped
  • 1 tbsp of ginger, finely chopped
  • 1/4 cup of canola oil
  • 1 tbsp sugar
  • 2 tbsps soy sauce
  • 1 tbsp of hot sauce, optional
  • 200g of egg noodles, cooked
  • juice of 1 lime
  • cilantro (chopped) to garnish
  1. In a sauce pan, add oil and heat the oil until warm.
  2. Add garlic and ginger to the oil, and cook on medium heat for about 10 minutes until the oil is infused with the aroma of garlic and ginger.
  3. Add sugar and soy sauce. Cook until sugar dissolves.
  4. Add hot sauce and half of the lime juice. Combine.
  5. Add noodles and thoroughly coat noodles with sauce.
  6. Remove from heat, and add cilantro and remainder of the lime juice.

Serves 2 to 3. Enjoy.


Banh Mi Boys

27 Jan

Fried Chicken Bao

Banh Mi Boys serves an electic style of “sandwiches”. There are three styles (i) Banh mi (Vietnamese influence), (ii) Taco (Mexican origins) and (ii) Bao (Chinese style).* Each of these are available in various fillings influenced by a global palate, such as North American style barbecue, Japanese panko and French duck confit. They also offer Kimchi fries which is an Asian inspired take on Quebec’s famous poutine.


Grilled Pork Banh Mi

The bao style sandwiches are my favourite.  Recently, I had their fried chicken bao. SO good! The fried chicken was crispy on the outside and inside the meat was juicy and tender. Fresh, colourful, lightly pickled carrots and cucumbers accompanied the chicken. The bao itself was soft, chewy and slightly sweet.  This made for a delicious flavour and texture explosion in my mouth.  All their Baos are under five dollars. For lunch, ideally I like two!

*When they first started, the Taco style sandwiches were not available.

Spicy Baked Eggplant

6 Jan


  • 2 eggplants, sliced 1/4 inch thick
  • olive oil (enough to brush each side of each eggplant piece)
  • sea salt
  • chili sauce (enough to brush on one side of each eggplant piece)
  • parsley or green onion to garnish
  1. Preheat oven to 425ºC.
  2. Evenly brush each eggplant on both sides with olive oil.
  3. Gently salt each side of each eggplant piece.
  4. Place eggplant on a lined baking sheet (single layer).
  5. Bake for 25 minutes.
  6. Brush chili sauce onto one side of each eggplant piece.
  7. Put back into oven and bake for an additional 15 minutes.
  8. Take out of the oven. Place on a serving plate and garnish with parsley or green onions.

This recipe is inspired by GOOP.

Stirred-Fried Rice Noodle with Thai Flavours

1 Jan


  • 250g thin rice noodles, soaked in boiling hot water until soft (about 10 minutes), rinse well then drain
  • 3 sprigs of green onion, thinnly sliced
  • red pepper, thinnly sliced*
  • mushrooms, thinnly sliced*
  • 1 small onion, thinnly sliced
  • 1 tsp of ginger, minced
  • 2 cloves of garlic, minced
  • firm tofu, cut into bite size pieces
  • 100g chicken breast**, cut into pieces, coated with baking soda and corn starch (this keeps the chicken from getting dry and also helps make it a bit crisp)
  • 1tbsp fish sauce
  • 2tbsp soy suace
  • salt
  • juice of 1 lime
  • 1 tbsps canola oil
  • 2 eggs, beaten
  • 1 tbsp chili sauce
  • 1tsp sugar

*of course, add any vegetables you like, such as bean sprouts, zuchinni, snow peas, etc.  Cut all vegetables into similar sizes.

**omit chicken if you want to make this a vegetarian dish.

  1. Add oil to a hot wok. Keep the heat hot during the following steps.
  2. Add chicken. Cook chicken on one side for about 2 minutes, then flip and cook for another 2 minutes. Avoid constantly stirring the chicken as this will prevent it from getting crisp.
  3. Add onions, garlic, ginger, peppers, mushroom. Add a small sprinkle of salt. Cook until vegetables soften.
  4. Add tofu, fish sauce, soy sauce (1tbsp), chili sauce, sugar and half the lime juice.
  5. Once the tofu is cooked, make a well and add in the beaten eggs.
  6. Once the eggs are semi cooked, add in noodles and soy sauce (1tbsp).
  7. Add a few tbsps of water if the noodles are stiff. Once the noodles are soft, turn off heat.
  8. Remove wok from heat and add spring onions and remaining lime juice.
  9. Mix well and serve.


29 Dec


  • 250g bowtie pasta, slighly under cooked; save 1 cup of the pasta water
  • 150g pancetta, cubed
  • 2 large eggs, beaten
  • 1 cup cremini mushrooms, siced
  • 1/3 cup parmesan, grated (more for garnishing if desired)
  • 2 cloves of garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp of freshly cracked pepper
  • sea salt
  1. In a pan, heat the olive oil. Once hot, add pancetta.
  2. Cook pancetta until crisp. SUGGESTION-a: a large amount of oil will render out of the pancetta. Push the pancetta to one side of the pan, tip the pan so the oil collects onto the other side of the pan. Use a couple of paper towels to soak up this oil. See diagram.IMG_0257
  3. Add mushrooms, garlic and pepper, and a couple of tablespoons of the pasta water, and a tiny sprinkling of salt. Be sparing with the salt as the pancetta and parmesan are quite salty.
  4. Once the mushrooms are cooked, add the pasta and combine.
  5. Remove pan from heat. SUGGESTION-b: place the pan onto two trivets such that there is a gap between the pan and the counter top. See diagram. IMG_0260
  6. Add the remaining pasta water, and then sprinkle the parmesan cheese on top of the pasta.
  7. Add eggs while the pasta is still warm (but not being directly heated). This will prevent the eggs from scrambling. By applying suggestion-b and adding the parmesan cheese, this circulates and cools down the heat of the pan, helping to further reduce the eggs from scrambling.
  8. Stir well. Garnish with more parmesan cheese if desired.

Makes 3 to 4 servings.

Asian Style Chicken Noodle Soup

28 Dec


  • A whole chicken*
  • 1 tbsp of whole peppercorns
  • about 8 sprigs of cilantro
  • 3 carrots, peeled
  • 1 onion, peeled
  • 4 cloves of garlic, peeled
  • 1 thumb size ginger, peeled
  • 1 bay leaf
  • noodles (about 1 cup for every 2 litres of broth)
  • 1 lime (roll it to get more juice out of it)
  • sea salt  and freshly cracked pepper to taste
  • fish sauce to taste
  • soy sauce to taste
  • green onions for garnishing

*I removed the chicken breasts and used them for a stir-fry.

  1. In a large deep pot, place the chicken, carrots, onion, ciltrano, garlic, peppercorn, bay leaf and ginger. (If you have other vegetables such as celery, turnips or parsley feel free to add.)
  2. Fill pot with water until the chicken is just covered.
  3. Bring to a boil.
  4. Turn down to a very low simmer.
  5. Cook for at least two hours (longer is better).
  6. Remove from the broth all the ingredients in 1.
  7. Remove the chicken meat from the bones and place back into broth.
  8. Add noodles, soy sauce, freshly squeezed lime juice, and fish sauce to broth.
  9. Bring broth to a boil. Taste. Season with salt and pepper to your preference.
  10. Serve. Garnish with green onions.

Suggestion: if you want to reduce the fat content in the soup, at Step 7, let the broth cool, place in the fridge to let the fat solidfy and then skim off the fat solids that have formed on the top surface of the soup. Then continue onto Step 8.


Triangular Tofu

30 Nov

Stirfry tofu with mushrooms and garlic.

Thank you to Andrew for sharing his tofu and mushroom stirfry. This is a vegetarian delight!
– 228g cremini mushrooms, chopped
– 1 pack extra firm tofu, cut into triangles (or cubes, etc.)
– 5-6 cloves of garlic, roughly chopped
– canola oil (2 tbsps)
– salt and freshly ground pepper to taste

The ingredients are arranged on the cutting board in the order they are cooked.


1. Heat up the canola oil in a wok or pan.

2. Put tofu into the oil.
3. Add in the garlic. (I wanted a cooked garlic flavour for this dish so added the garlic soon after the tofu was added. If you want a more fresh garlic taste, then add the garlic later).
4. Cook the tofu and garlic for about 12 minutes until the tofu turns a golden brown.
5. Add the mushrooms until they are soft.
6. Flavour with salt and pepper.