Reunited, and it feels so good πΆπ΅πΆ It's been five years since I saw these lovely ladies in person- they were my loyal students in the TDSB Con Ed Learn4Life.ca Toronto Asian Cooking Program for seniors I taught in Chinatown, and they also joined my online cooking program when we pivoted due to covid.
Friday, June 20, 2025
Routes and Roots TO Market Tour at Kensington Market/Chinatown
Friday, June 13, 2025
HK Cha Chaan Teng Satay Beef Noodle Soup
A popular comfort staple at HK cafes (cha chaan teng) satay beef noodle soup π is not the kind of satay you expect from Southeast Asia (peanutty and spicy) but flavoured with a sauce called sa cha (often labeled as barbecue sauce). It is made of garlic, fish, dried shrimp and mild spices concocted into a dark brown, oily and gritty smoky flavourful sauce. It is very popular in Taiwan to use as a base for hot pot. Look for Bull Head as any Taiwanese would tell you... no other brand compares π!
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Satay beef noodle soup, truffle omelet and Chinese tea at Cafe de Hong Kong |
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Breakfast line up queues at this iconic Markham spot |
HK Satay Beef Noodle Soup
Serves 4
Prepared broth (I combine chicken and pork bones)
1 lb. beef fillet (any quick-cooking), thinly sliced
1/2 cup sa cha sauce (choose Bull Head)
1 tsp. sugar
1/2 cup water
3 Tbsp. neutral oil, divided
1 garlic clove, minced
1 shallot, minced
1 454 g pkg. vermicelli or 4 pkg. of instant ramen (reserve the seasoning packets)
2 green onions, thinly sliced
Toasted sesame seeds
Marinade:
1 Tbsp. soy sauce
1 tsp. sugar
2 tsp. cornstarch
1 Tbsp. neutral oil
2 Tbsp. water
Combine the marinade ingredients into a bowl and add the beef; mix well to evenly coat. Set aside for 30 minutes.
In a small bowl, combine sa cha sauce, sugar and water.
In a medium skillet/pan over medium-high heat, saute the beef in 1 Tbsp. oil, spreading around to cook evenly for a minute. Remove into a bowl. Add the remaining oil, and saute the garlic and shallot for a minute before adding back the beef and cooking until done about two minutes to absorb all the flavour.
HK Satay Beef Noodle Soup
Serves 4
Prepared broth (I combine chicken and pork bones)
1 lb. beef fillet (any quick-cooking), thinly sliced
1/2 cup sa cha sauce (choose Bull Head)
1 tsp. sugar
1/2 cup water
3 Tbsp. neutral oil, divided
1 garlic clove, minced
1 shallot, minced
1 454 g package vermicelli
2 green onions, thinly sliced
Toasted sesame seeds
Marinade:
1 Tbsp. soy sauce
1 tsp. sugar
2 tsp. cornstarch
1 Tbsp. neutral oil
2 Tbsp. water
Combine the marinade ingredients into a bowl and add the beef; mix well to evenly coat. Set aside for 30 minutes.
In a small bowl, combine sa cha sauce, sugar and water.
In a medium skillet/pan over medium-high heat, saute the beef in 1 Tbsp. oil, spreading around to cook evenly for a minute. Remove into a bowl. Add the remaining oil, and saute the garlic and shallot for a minute before adding back the beef and cooking until done about two minutes to absorb all the flavour.
Meanwhile, cook the vermicelli according to package instructions. Drain well.
Bring the prepared broth to a boil.
Divide the noodles into four bowls, top with satay beef mixture, ladle soup to cover and garnish with green onions and toasted sesame seeds. Serve with hot chili oil at the table.
And just a fun gallery at another favourite HK Cafe in Scarborough known for their gorgeous retro interior replicate of any cha chaan tengs. It's like I went back to HK without actually leaving ππ°π«✈π- Cafe de Majestik! I was mesmerized and so happy to discover them! Check it out for their extensive cafe offerings and set combo meals for a group!
Saturday, May 31, 2025
Stinky Tofu θθ±θ (Chau Dau Fu)... Homestyle π
Stinky (smelly) tofu θθ±θ
!!! Once you've amassed tofu-eating frivolity, for the true tofu connoisseur you must go for the king π
White cubes age for days in a fermented brine made up of simply dried or pastes of shrimps or fish, garlic and cooking wine, or fermented milk and an addition of vegetables. Traditionally, the whole brine mixture is left to fester for up to six months in an open earthenware. Then the tofu cubes are rinsed, and left to dry before they are ready to be deep-fried into delightful putrid notorious stink bombs. The strong odour is mainly in the cooking, and it subsides quite a lot once the tofu comes out of the oil. This is an infamous Taiwanese or Hong Kong street food I would wait in line any day for, even hours at our crazy crowded Asian night markets than to ever attempt brining let alone cooking it at home... until now.
Soo.... I have been reading up on a bunch of Hong Kong cookbooks inspired from my recent Asia travel. A Chinese vegan recipe on chau dau fu caught my attention fast, as the only fermenting agent is fermented beancurd fu yu itself (which I already have in my fridge) and eliminate the strong fishy smell that compounds during fermenting and frying. And my family will never go for it. My husband actually ordered a portable induction burner to arrive during the aging process. He said firmly "you are frying that outside" with a wrinkled nose.
Well, as you will read on there was nothing to get all rattled up about. In fact, my twins, hesitant at first gave me the approval nod when they tried it, one bite after another. I will absolutely be making these again!
So, a bit of recent backstory. This is the real Taiwanese deal at Mei Nung Beef Noodle House in Markham. Several weeks ago, my kids were appalled by the aroma assault as we headed in (with their first hit at Mel Lastman Square's Asian Night Market passing by last summer which swore them off ever trying), and now they were walking into and immersing in it. They thought we were there for beef noodle soup but the main event (for me) was the fried stinky tofu. Their unrelenting chuckles and gags had me apologizing to the waitress, but they agreed it was less smelly when the generous dish arrived at our table. The smelly waft in the air from the back kitchen frying is what does many of us in. The twins each took a small bite and shook their heads no, my youngest left the restaurant to get some "clean" air leaving my husband and I too much to share, but we finished them.
The Taiwanese version has a crunchy fermented coating (airy inside) and has a sweet savoury oyster sauce to dip alongside pickled cabbage as a refreshing cold accompaniment. HK version is fried the same way but sauteed in the sauce to completely coat. Next time, I'll add a bit of dried shrimps to "enhance the flavour" π!
This sans seafood recipe is such a great compromise to the authentic full-on flavoured fermented fried tofu. Not smelly frying, just smelled like frying if you get what I mean :) It can be vegan without the sauce or opting for a vegan oyster or just soy sauce. I prefer drizzling the sauce over top to keep some parts crispy.
Stinky Tofu Chau Dau Fu (Vegan)
Makes 12 pieces
400g firm tofu, drained
6 prepared fermented beancurd (fu yu), mashed with a fork
3 Tbsp. fermented beancurd liquid
2 Tbsp. Chinese cooking wine (such as Shaoxing)
1 Tbsp. rice vinegar
4 cloves garlic, minced
1/2 tsp. salt
Cold water to cover
2 to 3 cups of neutral oil, for frying
Note: look for fu yu brined in a jar in the Chinese sauce grocery aisle
Sauce:
2 garlic cloves, minced
1 tsp. grated or minced fresh ginger
1 Tbsp. oyster sauce (vegan option available)
1 green onion, finely chopped
1 tsp. cornstarch mixed in 3 Tbsp. water
Slice the tofu into 12 equal pieces, about 1/3" thick. Let drain for 1/2 hour to remove excess liquid.
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120 year old heritage fu yu brand Liu Ma Kee |
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Watch my jar reveal after a week of fermentation |
Heat a small pot over medium-high with 2 to 3 cups oil (cook in small batches to save on oil usage). Oil is ready when a wooden skewer inserted emits rapid bubbles shooting up around it. Gently place tofu in the oil, and cook 6 to 7 minutes until golden brown crispy. Remove onto clean paper towel-lined plate to absorb oil. Repeat with remaining tofu. Remove frying oil from heat and let cool completely.
FULL RECIPE:
Stinky Tofu Chau Dau Fu (Vegan)
Makes 12 pieces
400g firm tofu, drained
6 prepared fermented beancurd (fu yu), mashed with a fork
3 Tbsp. fermented beancurd liquid
2 Tbsp. Chinese cooking wine (Shaoxing)
1 Tbsp. rice vinegar
4 cloves garlic, minced
1/2 tsp. salt
Cold water to cover
2 to 3 cups of neutral oil, for frying
Note: look for fu yu brined in a jar in the Chinese sauce grocery aisle
Sauce:
2 garlic cloves, minced
1 tsp. grated or minced fresh ginger
1 Tbsp. oyster sauce (vegan option available)
1 green onion, finely chopped
1 tsp. cornstarch mixed in 3 Tbsp. water
Slice the tofu into 12 equal pieces, about 1/3" thick. Let drain for 1/2 hour to remove excess liquid.
Take a 1L clean jar, add the fermented beancurd paste and liquid, cooking wine, rice vinegar, garlic and salt. Give it a shake. Now gently place the tofu slices, one by one into the jar to fit.
Add water enough to cover with one-inch head space in jar and seal with lid. Turn the jar bottom up and then top several times to mix well. Store in back of fridge for one week (do not be tempted to open).
One week later, remove jar from fridge and gently open lid. TGently remove the tofu slices onto a strainer to let dry for 2 to 3 hours. Place onto paper towel-lined plate to dry further. Meanwhile, prepare your pot for deep-frying.
Heat a small pot over medium-high with 2 to 3 cups oil (cook in small batches to save on oil usage). Oil is ready when a wooden skewer inserted emits rapid bubbles shooting up around it. Gently place tofu in the oil, and cook 6 to 7 minutes until golden brown crispy. Remove onto clean paper towel-lined plate to absorb oil. Repeat with remaining tofu. Remove frying oil from heat and let cool completely.
Prepare sauce in a small pan. Ladle 1 Tbsp. frying oil in pan over medium heat; add garlic and ginger and cook for one minute. Add oyster sauce, mix with wooden spoon then stir in cornstarch slurry and mix well until thickened.
Arrange fried tofu onto a plate and slowly pour sauce over top. Garnish with green onions and serve hot.
Stay tuned for my next post on how to make HK Cha Chaan Teng Cafe's popular satay beef noodle bowl!
Thursday, May 22, 2025
Thai Pork and Basil Stir-Fry (Pad Gra Prow)
Pad Gra Prow (Thai Basil Stir-Fry)... has my stomach a-growl πΉπππ€€
Semi-fresh from my travels, you bet I have Thai food on the tip of my tongue and now fingers, finally making this super simple quintessential stir-fry dish in Thailand with ground pork. It's a budget-friendly, comfort food dish that is temptuous whenever I sit down at a Thai restaurant and crack open their menu. But need not to go to a restaurant for this no more when it's unbelievably easy to whip up at home. Each spoonful explodes with flavour and aroma from the garlic-shallot aromatics and fresh basil, complimented by the deep-fried egg on top with a runny yolk making the rice oh-so creamy π³! The mixture of oyster, thin and sweet soy, and fish sauce flavours the dish darn achingly scrumptious! And you gotta have some of 'em fresh Thai bird's eye chilies for kick πΆπ₯
Thai Pork and Basil Stir-Fry (Pad Gra Prow) (adapted from Kiin by Nuit Regular)
Serves 4
4 eggs, cracked individually into small bowls
2 Tbsp. oyster sauce
2 Tbsp. thin/light soy sauce
2 Tbsp. sweet soy sauce (kepas manis)
2 Tbsp. sweet soy sauce (kepas manis)
1 Tbsp. fish sauce
3 shallots or 1 small onion, thinly sliced
7 cloves garlic, minced
1 - 2 Thai bird chilies, thinly sliced
2 lbs. ground pork (use medium for a bit of fat)
1 - 2 Thai bird chilies, thinly sliced
2 lbs. ground pork (use medium for a bit of fat)
4 long green beans, cut into 1-1/2 inches
2 long red chilies, or 1/2 red pepper, cut into thin strips
Ground white or black pepper, to taste
holy basil leaves (about 2-1/2 cups packed)
holy basil leaves (about 2-1/2 cups packed)
In a small bowl, stir together oyster, soy and fish sauces. Set aside.
Heat a large skillet/wok over medium-high heat for two mins; add 2 Tbsp. oil, shallots, garlic and Thai chilies and fry for two mins. Add the green beans and red pepper/chilies and cook for another minute. Crank up the heat to high, and add the ground pork, spread around skillet breaking it up into small bits and allowing it to crisp up for about three mins.
Heat a large skillet/wok over medium-high heat for two mins; add 2 Tbsp. oil, shallots, garlic and Thai chilies and fry for two mins. Add the green beans and red pepper/chilies and cook for another minute. Crank up the heat to high, and add the ground pork, spread around skillet breaking it up into small bits and allowing it to crisp up for about three mins.
My kids' foodie classmate was coming here to hangout and mentioned his favourite Thai dish was tom yum going, so... but of course. Dinner on me a la Thai- pad Thai, tom yum goong soup, mango salad, fried Thai shrimp chips and some homemade roasted pork belly.
FULL RECIPE:
Thai Pork and Basil Stir-Fry (Pad Gra Prow) (adapted from Kiin by Nuit Regular)
Serves 4
4 eggs, cracked individually into small bowls
2 Tbsp. oyster sauce
2 Tbsp. thin/light soy sauce
2 Tbsp. sweet soy sauce (kepas manis)
2 Tbsp. sweet soy sauce (kepas manis)
1 Tbsp. fish sauce
3 shallots or 1 small onion, thinly sliced
7 cloves garlic, minced
1 - 2 Thai bird chilies, thinly sliced
2 lbs. ground pork (use medium for a bit of fat)
1 - 2 Thai bird chilies, thinly sliced
2 lbs. ground pork (use medium for a bit of fat)
4 long green beans, cut into 1-1/2 inches
2 long red chilies, or 1/2 red pepper, cut into thin strips
Ground white or black pepper, to taste
holy basil leaves (about 2-1/2 cups packed)
holy basil leaves (about 2-1/2 cups packed)
To fry the eggs: heat a small pan over high heat for two mins. Add 1/4 cup oil. Slowly slide one egg into the oil, reduce the heat to medium and fry until outer edges turn crispy and brown about one minute, and cooked to desired doneness. Remove onto plate with slotted spatula (to drain excess oil). Repeat with remaining adding more oil as needed.
In a small bowl, stir together oyster, soy and fish sauces. Set aside.
Heat a large skillet/wok over medium-high heat for two mins; add 2 Tbsp. oil, shallots, garlic and Thai chilies and fry for two mins. Add the green beans and red pepper/chilies and cook for another minute. Crank up the heat to high, and add the ground pork, spread around skillet breaking it up into small bits and allowing it to crisp up for about three mins.
Heat a large skillet/wok over medium-high heat for two mins; add 2 Tbsp. oil, shallots, garlic and Thai chilies and fry for two mins. Add the green beans and red pepper/chilies and cook for another minute. Crank up the heat to high, and add the ground pork, spread around skillet breaking it up into small bits and allowing it to crisp up for about three mins.
Add the sauce mixture. Stir-fry for two mins. until pork is cooked. Tear the basil into the skillet, and stir-fry until wilted. Add ground pepper.
To serve, divide the steamed rice between four plates; spread the rice. Top with pork and basil mixture and deep fried egg. Serve with fish sauce at the table.
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