Recipes

(Serve 2-3)

Ingredients:

8-12 pcs tiger prawns, shelled and deveined

¼ tsp salt

Pinch white pepper (optional)

1 egg white 

1 tsp rice wine

For the Thai Sweet Chili Lime Mayo Sauce

1 cup Japanese mayonnaise

½ lime juice (more if you like acidity)

¼ cup Thai sweet chili sauce (any brand but I usually use Mae Ploy, Cock Brand or Lee Kum Kee)

Pinch salt to taste

For the coating & frying

120 g corn starch

40 g rice flour 

25 g potato starch

1 L oil to fry (or more if using a deep fryer)

For the garnish & finishing

2 cups shredded cabbage (red, white or both!)

1 red apple (preferably local)

Curly parsley or cilantro leaves

Cooking Instructions:

1. If using a fryer, set the fryer temperature to 350 F or 180 C or if frying in a wok or pot, gently heat up the oil to the temperature above.  

2. Remove any visible shells from the prawns (can remove the tails if desired, but I like to have something to hold onto while I drench them in the starch mix). Butterfly the prawns by making a cut along the back without cutting through and devein by removing any visible dirt and intestinal tracts.  In a medium size mixing bowl, season the prawns with salt (& the optional white pepper).  Add the egg white and rice wine.  Start mixing the prawns with your hand until the egg white becomes frothy.  Set aside until ready to fry.

3. Combine all the starches into a small/medium size bowl and set aside. 

4. Cut the apples into bite sizes (skin on or off up to you).  In a large mixing bowl, mix the mayonnaise, lime juice, sweet chili sauce, pinch of salt and the apples together.  (*Some recipes call for condensed milk to make it creamy and for additional sweetness.  You can add 1-2 tbsp if desired, but I know I will lick the whole can if I have it in my house so I am skipping it.)  Cover and refrigerate until needed. 

5. To deep fry the prawns.  Roll the prawns in the starch mix and coat thoroughly.  Leave them on a paper towel on a tray for 10 minutes before frying.  This method allows the water from the prawns to release a little which will rehydrate the coating and prevent it from coming off as soon as the prawns hit the hot oil. 

6. While the prawns are resting, thinly slice the cabbages.  Pick some parsley or cilantro leaves.  Set aside until plating.

7. Deep fry in 2-3 batches until they are light golden colored (about a minute and a half).  Make sure the oil temperature remains high as the prawns cook quickly.  When the batches are done, fry all the prawns once more for about 30 seconds while stirring the oil with long wooden chopsticks or metal tongs to let the steam out.  Remove excess oil with paper towels. 

8. Toss and coat the prawns with the sweet chili lime mayonnaise.  Place the prawn on top of the shredded cabbages and garnish with some parsley or cilantro leaves.  Dig in!

(Serve 2-3)

Ingredients:

For Pork Tenderloin

1 pc or 12-15 oz Pork Tenderloins

Saran or cling wrap 

Salt and pepper

Grapeseed or neutral oil for searing

For Squash Puree

1 pc small kabocha or butternut squash (about 800 g)

1 tbs Asian 5-spice, ground

Extra Virgin Olive Oil to drizzle

150 g unsalted butter (reserve 50 g for roasting)

3 sprigs fresh thyme

4 cloves garlic

1/2 cup milk

Salt and pepper to season

For Vinaigrette

400 ml fresh orange juice, for reduction

150 ml extra virgin olive oil

50 g grainy mustard

35 g maple syrup

50 g apple cider vinegar

20 g brown sugar

10 g salt

Pepper to taste

For Garnish

6 green onions or scallions

Olive oil, salt and pepper

1 navel orange for charred orange segments

Blow torch for charring

Cooking Instructions:

1. Clean the pork tenderloin by trimming off any sinew, silver skin and fat.  Lay out the plastic wrap about 16-in long.  Place the pork loin at the base of the wrap and roll it up like a log.  Twist on both ends to tighten the log.  Fold the loose plastic ends under the pork loin and place the loin on a tray (the side loose ends underneath the pork to prevent them from getting undone) or in a ziplock bag.  Keep refrigerated for at least 3 hours to set the cylinder shape.

2. When the pork loin is ready, unroll from the plastic wrap and season with salt and pepper.  Pre-heat the oven to 350 F.  Heat up a saute pan over medium high heat, add some grapeseed oil, about 2 tbs.  Once the oil is hot and emanates some smoke, carefully place the pork loin into the hot pan.  Sear evenly on all sides to golden brown.  Remove the seared pork loin onto a roasting tray with a rack and place into the pre-heated oven.  Roast until the internal temperature reaches 140 F.  Remove from the oven and let rest until ready to slice.  

3. While the pork loin is roasting in the oven, prepare the squash puree.  Cut the squash in half and remove the seeds.  Then cut each halve into 3 equal pieces so you have 6 pieces in total.  Line a roasting pan or tray with tin foil, place the squashes onto pan or tray and drizzle extra virgin olive oil, generously, onto the squash pieces.  Season with salt and pepper.  Sprinkle the Asian 5-spice.  Break up the reserved 50g of butter and place a small piece onto each squash.  Smash the garlic cloves and place them around the squashes along with the fresh thyme sprigs.  Place into the pre-heated oven and roast until tender, about 25-30 minutes.  (The pork will be ready before the squashes but it is okay because you need to rest the meat after roasting.  Rule of thumb!)

4. Prepare the brown butter.  Place the butter in a light-colored pan (so you can see the browning of the butter to prevent burning!) over medium heat.  Stir the butter the entire time. Once melted, the butter will begin to foam and sizzle.  Keep stirring until the butter turns golden brown. Some foam will subside and the milk solids at the bottom of the pan will be toasty brown.  Remove the pan from heat immediately and pour the butter into a heatproof bowl to stop the cooking process. The butter will burn if left in the hot pan because of the residual heat.

5. To make the vinaigrette, first reduce the orange juice by half in a sauce pan.  Once reduced by half, whisk in the rest of the ingredients in the sauce pan and set aside until serving.  

6. To segment an orange, slice off the top and bottom and stand the orange up to cut the peel and white pith away from top to bottom. Cut along the membranes between the segments to release each individual piece into a bowl. Squeeze the remaining membrane to get any leftover juice and add to the vinaigrette for extra freshness.  To add some extra smokiness, brûlée or “burnt” the segments by using the blow torch.

7. When the squash is golden brown and soft, remove from the oven and scrape the meat off of the skin into a medium sauce pan over medium heat.  Add the roasted garlic and remove the thyme stems.  Pour in the brown butter and the milk.  Add less milk if you want thicker consistency.  Check the seasoning.  If you prefer a smoother texture, once heated, transfer the mixture to a blender or use a hand mixer to puree until smooth.  If you like more rustic and chunky, simply use a fork or a potato masher to mix.  Keep warm until serving. 

8. There are many ways to char the green onions.  You can use the broiler, bbq grill or a grill pan over the stove.  Season the green onions with olive oil, salt and pepper before charring.

9. Before assembling the plate, check the temperature of the pork.  If it is cool to touch, place the pork back into the oven for about 5 minutes to reheat.  Once warmed, slice the pork evenly into 3-4 medallions.  Spoon the squash puree onto the plate and place the pork, cut side up onto the puree.  Sauce the vinaigrette over the pork and garnish with green onions and orange segments.

(Serve 1-2)

Ingredients:

1 lb manila clams, cleaned and purged

7 g ginger, finely sliced

1 3/4 cups unsalted chicken stock

2 tbps Chinese rice wine

1/4 tsp ground white pepper

For the garnish

Sliced green onions

Baby pea shoots

Cooking Instructions:

1. Wash, clean and purge the clams in cold running water for at least 30 minutes to remove dirt and sand.

2. Peel and finely slice the ginger

3. In a medium sauce pan over medium/high heat, bring the chicken stock to a boil and add the ginger.  Cook for about 5 minutes to release the juice and the flavor.

4. Add the clams, turn the heat to medium and cover with a lid.  Cook until all the clams are open.  

5. Turn off the heat and add the rice wine and white pepper.

6. Transfer to a bowl and garnish with sliced green onions and baby pea shoots.  

(Serve 4)

Ingredients:

For the Spices 

1/4 cup (60 mL) curry powder

1 tbsp. (15 mL) turmeric powder

2 tbsp. (30 mL) cumin powder

1 tsp (5 mL) onion powder

1/2 tsp (2.5 mL) ground mustard

1 tsp (5 mL) chili powder

1 tbsp. (15 mL) garam marsala

For the Sauce

7 oz (198 g) onions

3 stalks fresh lemongrass

8 oz (226 g) peeled shallots

1.7 oz (50 g) fresh peeled ginger

3.5 oz (100 g) garlic cloves

1 1/2 cup (375 mL) canola oil

1 tsp (15 mL) salt

1 tsp (15 mL) ground black pepper

2.6 oz (75 g) tomato paste

3 1/4 cups (800 mL) coconut milk

3 lime leaves

1 bay leaf

3-4 cups (750 to 1000 mL) vegetable stock

2 tbsp. (30 mL) regular or gluten-free soy sauce

3 tbsp. (45 mL) brown sugar

Salt and sugar to taste

For Protein and vegetable

14 oz (400 g) fresh halibut (or any white fish), cut into 1-inch cubes

8 pieces black tiger prawns, shelled and deveined

2.4 oz (70 g) sugar snap peas

3.5 oz (100 g) zucchini

3.5 oz (100 g) Japanese eggplant

3.5 oz (100 g) broccoli

4-6 pieces baby bok choy

‭

Cooking Instructions:

1. Start by making the sauce for the curry. While the sauce is simmering and developing, prepare the seafood and vegetables. If you are going to eat this with rice, my preferred choice, it’s time to start that rice cooker.

2. To make the sauce, chop the onions, lemongrass, shallots, ginger and garlic into small pieces. If using a food processor, chop the vegetables by pulsing and adding the canola oil. 

3. In a medium-size stock or soup pot over medium heat, add the mixture to the heated pot. Season with salt and pepper. Cook the mixture until soft and translucent. Add the spices, mix well and cook for at least 5 minutes. Keep stirring to prevent the spices from sticking and burning. Add tomato paste, cook for about 2 more minutes and continue to stir.

4. Pour in all the coconut milk, throw in the lime and bay leaves and let simmer for about 10 minutes to extract and deepen the essence and flavour of the spices. Add three cups of the vegetable stock and the soy sauce, stir, bring to a boil and turn down the heat to a low simmer for 45 minutes. Stir occasionally so the bottom doesn’t burn.

5. Based on your preference on how thick or thin you like your curry, adjust the consistency with the rest of the stock. When the sauce is ready, in 2-3 batches, purée either using a hand-held or regular blender. The smoother you purée, the easier it is to pass through a fine mesh strainer. Push and press the mixture with a spoon or ladle to extract as much liquid as possible. Discard the leftover mixture. Return the curry sauce into a clean saucepan or pot and bring to a boil. Turn the heat down and add the halibut. Cook the fish thoroughly before adding the prawns as they cook very quickly. Add the cooked vegetables, stir and turn off the heat. Check the seasoning one last time.

6. Serve the curry with some fresh cilantro or green onions, fried shallots and don’t forget that rice!

(Makes 40 dumplings)

Ingredients:

500 g lingcod fillet, skin off

½ tbsp ginger, grated

2 cloves garlic, grated

1 cup shiitake mushrooms, diced

1 whole egg

3 tbsp water

2 tbsp rice wine

1 tbsp soy sauce

1 tbsp canola or any neutral oil

1 tsp salt

½ tsp ground white pepper

2 cups Chinese chives, finely chopped

2 tbsp sesame oil

1 pack dumpling wrappers

For the Garnish or as side dipping sauce

Sambal or any hot sauce

Black Vinegar or any vinegar

Soy Sauce

Cooking Instructions:

1. Small dice the lingcod fillets and place into a medium sized bowl.

2. In a separate small bowl, combine the chinese chives and the sesame oil and mix well.

3. Add the rest of the ingredients into the lingcod fish and mix thoroughly.  Add the seasoned chives and mix again.  Keep mixing until everything is fully incorporated.

4. Unwrap the dumpling wrappers and keep them under a damp paper towel to avoid drying out, which makes the folding more difficult.

5. Set up a small bowl with water.  The water helps adhere the dumpling wrappers during the folding part.  Place a small amount, about a tablespoon, of the fish mixture onto a dumpling wrapper.  Wet the top half of the wrapper with water and fold it into half moon shape.  Be creative!  Pinch the wrapper together, fold and create some pleats, wet the part where you will seal together and then press the top together.  Practice makes perfect!

6. Boil, steam, deep fry or pan-fry.  Sky's the limit!

(Serve 2-3)

Ingredients:

10-12 pieces fresh BC Spot Prawns‬

‭½ tsp salt for seasoning‬

‭1 cup extra virgin olive oil‬

‭10 garlic cloves, peeled‬

‭1 tbsp gochugaru (korean chili flakes)‬

‭1 tsp smoked paprika‬

1 tbsp or half a lemon juice‬

‭2 tbsp Sake (the one you will drink)‬

‭Pinch salt‬

‭Freshly cracked black peppers

For the garnish

Chopped Parsley‬

‭Fried Shallots (optional)‬

Fresh baguette‬

‭

Cooking Instructions:

1. Remove the heads and peel the prawns. Reserve the heads and shells for stock or‬ sauces. NO waste!

2. ‬In a medium sized bowl, season the prawns with the salt and set aside until cooking‬ time.‬

3. While the prawns are marinating, thinly slice 3 cloves of garlic using a mandolin, if you‬ have one or a knife. Set aside.‬

4. Rough chop the remaining garlic and set aside.‬

5. In a medium or large saucepan, over medium heat, add the extra virgin olive oil. Make‬ sure the oil is not getting overheated aka smoking, as it will become bitter.‬ When the oil is “hot”, add the peeled garlic first and saute for about 1 minute and then‬ add the chopped garlic. Stir for another minute and add the gochugaru and smoked‬ paprika.‬

6. Once the garlic is a bit golden brown, add the prawns. Cook on one side for 90 seconds‬ and flip to the other side and cook for another 90 seconds. It does not take long to cook‬ the fresh spot prawns.‬

7. Once the prawns are opaque, remove from heat immediately to prevent over cooking.‬ Add the lemon juice, sake, pinch salt and the freshly cracked black pepper. Check and‬ adjust seasoning if necessary.‬

8. Garnish with chopped parsley and fried shallots and serve with baguette.

(serve 8-10)

Ingredients:

1 can 2.84 L whole plum tomatoes

1 small onion, sliced

4 cloves garlic, smashed

1 tbsp dried basil

1 tbsp dried oregano

½ cup extra virgin olive oil

1 L chicken or vegetable stock

1 cup heavy cream (can substitute with coconut milk for dairy free)

2 tbsp salt (or to taste)

1 tbsp sugar

¼ cup red wine vinegar (or to taste)

Cooking Instructions:

1. Puree the canned tomatoes with a food processor or handheld blender by pulsing (this is to break down the whole tomatoes to cook more evenly).  No need to puree too fine as we will blend again when the soup is finished cooking.

2. Add the olive oil into a medium stock pot over medium heat.  Once the oil is hot, Add the sliced onions, smashed garlic and salt.  Cook until the garlic is fragrant and the onions are translucent.

3. Add the dried herbs, stir and cook for 2 minutes.

4. Add the canned pureed tomatoes and stock.  Stir until the ingredients are fully incorporated.

5. Turn the heat to medium/high.  Once the soup comes up to a boil, turn the heat down to low and let simmer.

6. Stir occasionally to prevent the bottom from sticking and scorching and cook for 6 hours to deepen the flavor and color.   

7. Add heavy cream, sugar and vinegar and cook for another 10-15 minutes. Taste and adjust seasoning if needed.  Can also add more cream if you like it creamier.

8. Remove from heat and blend with handheld blender (this is safer) or with a vitamix, aka blender (be careful as hot liquid might splash) until smooth and velvety.

9. Check and adjust seasoning again.

10. Garnish with fresh basils and serve with croutons, baguette, garlic bread or cheese biscuits.  

(Serve 1-2)

Ingredients:

4 pcs 5-6 oz Salmon Filets

1 cup neutral oil

3 garlic cloves

3-5 sprigs of fresh thyme

12 pcs broccolini (can be blanched or steamed)

10 g cajun spice mix

2 tbsp minced garlic

227 g unsalted butter

2 lemons, juiced

3 tbsp capers, rinsed

Chopped parsley to garnish

Cooking Instructions:

1. In a large saute pan (preferably non-stick), heat up the oil over medium heat.  

2. Lightly pat dry the salmon filets, skin side and carefully place them into the heated pan, skin side down.

3. Using a fish spatula, lightly press down the salmon filets to flatten the skin for even searing and to crispen up the skin.  

4. When you see the meat near the skin start to turn opaque color, use the fish spatula to carefully move the filets to make sure the skins are not sticking to the pan. 

5. Add the garlic cloves and thyme to the pan and move the filets to the top of the pan.  Tilt the pan towards you at about 30 degrees angle and start basting the filets with the oil using a large spoon.  This method will cook the salmon using the heat from the oil without overcooking and drying the meat.

6. Baste for about 5 mins and turn the filets over and sear the other side for about 3 minutes, continue to baste with the oil.

7. Remove the filets from the pan with the fish spatula and set aside so the fish can rest and they will continue to cook from the remaining heat so it is important to NOT overcook the fish.

8. In the same pan, remove 2/3rd of the oil and thyme and add the broccolini.  Add ⅓ cup of water and immediately put a lid on to create the steaming effect.  Once the water evaporates, remove the lid and now the oil remains and will continue to saute the vegetables.  Cook for another 3 minutes, turn off the heat and set them aside with the salmon.

9. Remove the garlic from the pan and return to medium/high heat.  Add butter and cook until golden brown and foamy.  This is brown butter.  Lower the heat and add the cajun spice and garlic, cook for 3 minutes and turn off the heat.

10. Add capers and slowly add in the lemon juice.  Add salt and pepper.  Check seasoning.

11. To finish: Plate the salmon and broccolini and spoon the sauce over.  Garnish with chopped parsley.  Can be served with rice, pasta, roasted or mashed potatoes

(Makes 12 brownies)

Ingredients:

4 whole eggs

½ cup granulated sugar

½ cup dark brown sugar

1 cup Emkao cacao butter (or unsalted butter)

1 tbsp Vanilla Extract

1 cup all purpose flour, sifted

⅔ cup Emkao cacao powder

½ tsp salt

1 tsp baking powder

1 cup Emkao vegan cocoa chips

1 cup chopped pecans or walnuts

½ cup Emkao cocoa nibs (optional)

Cooking Instructions:

1. Preheat the oven to 350 degrees F and line a 7x11 baking pan with parchment paper.  You can use cooking spray to make sure nothing sticks.

2. In a standup mixer using the whisk attachment, whisk the eggs and sugar from slow to medium speed until pale and thick (about 3 minutes). 

3. Melt the butter either on the stove or using the microwave.  Turn the mixer’s speed to low and pour in the butter and the vanilla extract.

4. Sift the flour and cacao powder into a separate bowl and add the salt and baking powder.

5. Slowly and evenly incorporate the dry mix into the egg mixture.  Do not over mix.

6. Remove the bowl from the mixer and fold in half of the chocolate chips and all of the chopped nuts.

7. Pour the batter into the lined baking pan and use an offset spatula to evenly smooth out the top and corners.

8. Sprinkle on top the rest of the chocolate chips and the cacao nibs.

9. Bake for 35-40 minutes.  If you want a gooey center, take it out of the oven then.  The brownies will firm up while cooling down.  Transfer the brownies by lifting the parchment paper after 15 minutes in the pan and wait another 30 minutes before slicing and serving.