Celebrating Asian Heritage Everywhere All At Once In May...

 

What a honour it was to speak at Dentsu Canada last week about my Chinese Food and Culture to celebrate Asian Heritage Month 🇨🇳. Denstu is one of the largest media and marketing agencies in the world headquartered in Tokyo, Japan with offices across the globe since the 1960s. This was hosted in their Toronto office with their Calgary, Vancouver and Montreal offices livestreaming in to watch 🇨🇦📽.

I was invited by their Business Resource Group to raise awareness around different immigrant cultures to bring people together through food as part of their second event in this series, with South Asia being the first. The presentation was followed by a Chinese luncheon also in their respective Canadian offices. The menu was extensive and varied including many classic dishes that are beloved catered by the one and only Hong Shing Restaurant on Dundas West. 

I started my presentation on the distinct cuisine flavour characteristics of the various regions in China, then proceeded to talk about my favourite comfort food (wonton soup), special traditional food (zong zi sticky rice ode to my grandma #myfoodhero), what a typical Chinese meal looks like in the day, table etiquette, a soy sauce difference educational piece followed by information on my cookbooks, Chinese food documentary recommendations and recipes to share.

How to Prepare Dumplings

Soy Sauce Differences

As a wrap up, I shared a beautiful quote from the film, A Bite of China-- "A mother instinctly implants flavour into her child's memory. For the child, the flavours becomes kind of like a mother tongue. The memory of the familiar flavours becomes a compass forever pointing to home." 🏮

Catering by Hong Shing Restaurant

Dentsu's organization team was excellent to work with, very approachable and professional. I felt very welcomed and the sense of a great inclusive culture at Dentsu. As one of their staff walked me out to the elevators, I said this was warm hospitality at it's best- thank you all 🙏!

What does Korean chap chae, Filipino adobo chicken, sushi wraps and bubble tea all have in common? Answer: they are all food students @tdsb_communityservices prepared this May to celebrate #asianheritagemonth🏮

Korean Chap Chae and Egg Dumplings

Filipino Adobo Chicken

Japanese Sushi Wraps

Prepared Bubble Tea for Assembly

On a different high note, it's this exuberance I feel when I see young people try a new cuisine for the first time. Korean chap chae and egg dumplings (with noodles) prepared by two male youths new to my newcomer culinary program at JOhn Poilanyi Collegiate- one from Mexico and the other Dominican Republic. Paired with kimchi (another new food), we had a great time eating and chatting with bacchata 🎵🎶 being played in the background. And in the adobo chicken and mango salad session, a new Russian student prepared and tried Filipino food for his first time, and took leftovers home for his parents to sample! 

Talk about cross cultures, cross generations, cross connecting. Gotta ❤ it!! 🤗

And ending the Asian celebrations on an even higher note with my dear friend @lisa.eats and her family here for a BBQ and swim 🍗🥩🥗💦. Yes, it's finally that time again and what an absolutely beaute of a day 🔆🌸!

My darling hubs the King of the Grill for the day

Grilled Korean Gochujang Chicken Wings (adapted by Cakenknife.com)
Serves 6

4 lbs chicken wings, broken down into drummettes and flats with tips
1/3 cup Korean red chili pepper paste (Gochujang)
1/4 cup brown sugar
1/4 cup soy sauce
2 tablespoons water
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
4 cloves garlic, minced
1 1/2 tablespoons fresh ginger, peeled and minced
1 teaspoon kosher salt
1 teaspoon black pepper
Garnish: sesame seed, sliced green onion

Add raw chicken wings to a large ziploc bag.

In a small bowl, whisk together chili pepper paste, brown sugar, soy sauce, water, sesame oil, rice wine vinegar, garlic, ginger, salt, and pepper until combined. Add the marinade to the wings and seal the bag. Let sit in the refrigerator for at least 1 hour or overnight.

When ready to cook, preheat grill to 400°F and remove wings from bag, reserving the marinade. Add wings to the grill and cook until the skin is crispy and they are cooked through, flipping them every 10 to 15 minutes as they cook. This will take about 30 to 40 minutes. 

Brush the finished wings with the sauce. Garnish with sesame seeds and green onion. Serve immediately.

On The Menu: Buldak stir-fried noodles, Grilled kalbi ribs,
Szechuan Spicy Cucumber Salad, Gochujang chicken wings,
Okra and Tomato Salad, Grilled shrimps with cilantro lime sauce and Chap chae.

On the Dessert Side: Easy Creme Caramel with Fresh Fruits
and Coconut Tapioca with Taro, Grass Jelly and Jackfruit

And on the friendship side, Lisa and I, my baby with her baby.... So Blessed 🙏! 

How did you celebrate Asian Heritage Month?

My Hot Pot Cookbook For Beginners Officially Launches Today!...

 ❄ Just in time for hot pot weather ❄!

My cookbook officially launches today on Amazon and is also available online Chapters-Indigo!

From my endorsements on Amazon.

To understand passion, one must find its roots or humble beginnings... I wrote a book Hot Pot Cookbook For Beginners, and it was a tasty omen from yesteryear as my first ever article as a food writer in my first magazine was on hot pots (Bloom 2001).

Hi, everyone, my name is Susan. I am a chef and passionate culinary instructor teaching Asian cuisines in Toronto. I grew up enjoying Chinese hot pot, and to me it is the ultimate comfort food. My most memorable childhood dinners were gathered around the family table (as soon as it got cold out) to feast on a variety of meat and vegetables simmering flavorfully together in a hot pot. The heaping platters of food, the noise of utensils clinking and constant chatter, the aromas, and flavors—these meals always ended with a satisfied full belly and were precious moments of family bonding. My early foray into other hot pot styles were during my travels visiting family, sukiyaki in Japan and lẩu hot pot in Vietnam. I just love how each Asian cuisine has its own unique flavors that tantalize the senses in the universal setting of hot pot 💞.

The seduction of hot pot boils down to the broth. In this book, I cover popular hot pot broth flavors from an array of East and Southeast Asian cuisines. I have also included some signature soups that can easily be turned into a hot pot broth base 🍲🥣.

With each cultural influence, there are certain ingredients that are best enjoyed in those broths, which you will find in the straightforward recipes. Hot pot caters to everyone’s tastes. I encourage you to have fun, try new foods, and customize the experience to your preferences.

The adventure all lies in the experimenting! 

 

The foundation of hot potting boils down to the broth. #hotpotcookbookforbeginners My cookbook format is paperback, 8 x 8 handy and practical for easy flipping and keeping opened. It is not meant to be glamourous or sitting unused on the coffee table. Pages should be splattered on and cooked from in the kitchen 🔪📖💢.

I have collaborated with Rockridge Press, a US Publisher that has over 4000 educational books in the market. They operate on the foundation that knowledge should be made accessible to all who seeks it regardless of socio-economic status, and thus their affordable pricing. Aligned with my food education and 'Knowledge is Power' for all, this was a coming together of a beautiful relationship 🙏. Just an incredible team from the numerous copy editors, foodstylist, photographer and marketing coordinator who got me through seamlessly to the finish line.

This beginner’s guide will teach you how to properly shop for, cook, and share delicious hot pot recipes from all over Asia. In my Asian Cooking Program we made Filipino Fish Sinigang Hot Pot, a tangy and savoury brew over the stove with layers of vegetables and bite sized pieces of salmon. 

One recent weekend my best friend's family was here for her early birthday celeb, and we had a duo split hot pot of soup goodness- Spicy Ma La vegetarian broth on one side and Chicken (all-purpose) broth with Chinese herbs goji berries and dried red dates in the other enjoyed communal-style 💞.

What is your favourite broth for hot pot 🥘? Spicy🌶 or Non-spicy?

PAIRING TIP: Counter the spiciness with a tall glass of icy iced tea. For a popular drink pairing with Chinese hot pot, look for Wong Lo Kat or Jia Duo Bao herbal teas sold in cans in the beverage section of Asian supermarkets. Herbal tea is noncaffeinated and sweet, made of traditional Chinese medicine dating from the Qing dynasty that brings down the internal body heat and refreshes, especially during a spicy meal.

Hot Pot with 7UP 🥤? Yup, you saw right...

In this unique Vietnamese hot pot style, Bò nhúng dẩm translates to “beef vinegar dip,” but also used to cook veggies that is irresistibly appetite-whetting! The dining experience is likened to Japanese sukiyaki, in that you cook ingredients in liquid meant to flavour the ingredients, not enjoyed like a soup. This tangy and sweet profile is the go-to hot pot my husband’s Vietnamese family makes to enjoy with beef. It’s simply water (variations can include fresh coconut juice or even beer), rice vinegar, sugar, salt, and some aromatics. My father-in-law liked to use 7UP instead of sugar, and it was always a hit 👍! 

I love adding sweet pineapple chunks as a counterpoint to the tang. So reminiscent of sweet and sour dishes, all rolled in one bite 🍍! The finale lesson to my TDSB Asian Cooking Program with seniors this Fall term, and perfect for the cold weather to come ❄🥘!

Chopsticks are used to cook instead of ladles. The fun part is wrapping the cooked beef, noodles, accompanying vegetables and herbs in rice paper and lettuce into parcels, then dipping in seasoned fish sauce. All other hot pot items are eaten on the side.

Visit Asia from your kitchen with my easy and delicious hot pot recipes from 11 Asian Countries in Hot Pot Cookbook For Beginners.

"Hot pot cooking is enjoyed all over Asia (and the world) for its unique flavors, hearty broths, and the way it brings friends and family together. Hot pot newcomers will love the Hot Pot Cookbook for Beginners and its accessible introduction to this traditional cooking method. Discover a melting pot of Asian cuisines and how to properly prepare them at home."- Amazon

I will be sharing some pages from my book in the weeks to come. Stay Tuned 💥!

Announcement: My New Hot Pot Cookbook For Beginners...

After a LOT of hard work behind the scenes for the past several months, I'm so thrilled to officially release the cover and title of my new cookbook, Hot Pot Cookbook For Beginners. It covers 11 Asian countries with 50 recipes on 138 pages and will be available on Amazon (US, & Canada, later in Europe) November 30th, just in time for hot pot weather 🥘♨️. 

Amazon incerpt: "Hot pot cooking is enjoyed all over Asia (and the world) for its unique flavors, hearty broths, and the way it brings friends and family together. Hot pot newcomers will love the Hot Pot Cookbook for Beginners and its accessible introduction to this traditional cooking method. Discover a melting pot of Asian cuisines and how to properly prepare them at home..."

With the growing importance of health, nutrition and home cooking, there really is no better way to reap these benefits than with soul replenishing hot pot 🤗. I would love you to support my book. You can pre-order your copy with more deets on 💕🙏: https://amzn.to/30n5qya

Stay tuned for sneak peeks, hot pot insights and my project journey on the next blog post! 

#susanssavourit #bookrelease #cookbook #cookbookauthor #rockridgepress #amazon #hotpot #asianhotpots #easternfondue #diy #beginner #ingredienteducation #guidetodiy

Wrapping Up Asian Heritage Month and Then Some...

 

Dumplings 🥟 and Noodles 🍜, two beloved staples that transcends Asian cultures, with each country having their own nuances and specialties. 

Two wonderful events to celebrate Asian Heritage Month with a deep dive conversation on cuisine, culture and contribution with @tdsb_cs newcomer youths! It was a small group but nonetheless impactful 💥💗! 

Thank you to Fatma and Derek from Welcoming Communities for your support in taking up on my idea to promote this to our students and to our incredible guest and my friend Jennifer Uy @happy.naturalproducts for your stories of trials and tribulations as an immigrant, a singer and entrepreneur. 

Jennifer Uy is a strong advocate for beauty from within for all colours, orientation and sizes. Being an immigrant, local woman entrepreneur, professional singer, and of Asian descent, she knows all too well the emphasis society places on looks and fitting in. 

Jennifer was inspired by her grandmother's daily rituals and founded and developed Happy Natural Products with modalities of Traditional Chinese Medicine practiced by her great grandfather who is a doctor of TCM.  She joined me to talk about her challenges of assimilation, balancing cultural roots and societal expectations and eventual empowerment coming into her own 🌷.

Kickstarted Asian Heritage Month of May with a Chinese classic fried rice and chicken lettuce wraps with youths in my after school cook along program.

Then with Korean chapchae noodles...

A captivating cuisine tradition in Japan called Yoshoku marries Japanese and Western ingredients & flavours to create delicious mouthwatering dishes such as tender hambagu (bunless hamburger steak). Simply served with steamed 🥕🥦, 🍚 and homemade teriyaki sauce (mirin, soy sauce and suga' 😋🤤🤤) this is a homestyle fave!

Ahhh... bringing in the tropics 🌞🥭 instantly with Filipino Kamayan- the experience of eating with your hands 👐, often called a Boodle Fight to finish the Asian cuisine series with youths ! Shout out to VJ for her gorgeous platter 💗🌺! 

At Casa Manila restaurant where I had my first  experience years ago so beautifully describes, "imagine having a picnic in a tropical setting where you're free to taste, touch and savour a feast of textures laid on top of fragrant rice. Picture yourself using your hand to feed yourself from a bed of banana leaves as your plate while quenching your thirst drinking fresh juice from a coconut." And that is the "Mabuhay spirit" of the Filipino islands, which means long live and welcome. Classical family-style home cooking and entertaining is celebrated with unforgettable hospitality and like a fiesta with the freshest ingredients. #restaurantinspiredhomecooking

Today, my banana leaf covered platter consists of grilled shrimps, adobo kalbi ribs, turmeric chicken, over garlic fried rice and lightened with a simple green and tomato salad, fresh mango slices and crunchy chicarron. Soy garlic vinegar and sriracha lime sauces for dip and of course, a fresh coconut to cheers - TaGay 🥥❤!

Celebrating Asian Heritage Month with a united passion for food 🥢💗 with huge Shout Outs to these fine respected chefs for their contributions to Asian culture elevating Asian cuisines over decades of cooking, teaching and sharing it forward... 

From top left clockwise to centre. 

Chef Joseph Ho, a well-respected powerhouse Executive Chef at Lee Kum Kee and prominent member of the Chinese Culinary Association to preserve and promote Chinese cuisine. 

Chef Frederick Oh founded Richmond Hill Culinary Arts Centre. Over the years, he has represented Canada in the Culinary Olympics and Expo Gast Culinary World Cup.

Chef Smita Chandra, a respected authority on South Asian cuisines, is a renowned Indian cookbook author and cooking instructor.

Chef Oliver Li, @oliver_li_cmc is a Certified Master Chef (CMC) which is the highest possible culinary credential attainable in Canada! He tenured as Chef de Cuisine at George Brown College's student-training restaurant "Siegfried's" for 15 years.

Chef Florence Kwok, specializes in authentic Asian cuisines and has been featured on TV and Chinese channels. I don't know if she is still teaching, but I admire her tremendously as a noteable woman chef who has elevated the diverse multi-cuisines of Asian home cooking in Toronto. 

Chef Tim Chen @timchen4485 Executive Chef at Markham's Lanna Cuisine offering Northern Thai cuisine, delivering exquisite and authentic flavours.

Chef Sang Kim, @chefsangkim conducts Sushi Making For the Soul, Canada's most popular hands-on sushi and gimbap-making workshop, which is lauded for the charitable work. He appears regularly on CTV's daytime talk show, The Social.

Chef Susu Han @hansommchef is classically trained in Italian cuisine and a Certified Sommelier. She is a reputable Korean cuisine instructor at George Brown College and a local entrepreneur producing small batch, hand-crafted organic kimchi including pickled beets. 

Chef Martin Yan is a famous Master chef of Chinese cuisine, public figure, and an author of a dozen Chinese cookbooks. He has hosted his award-winning PBS-TV cooking show Yan Can Cook since 1982. 

And lastly *Announcement* Wrapping up Asian Heritage Month with a contribution of my own in the works- I am writing a cookbook ✍📖🤗!!!!

Halfway through the chapter milestones, I will share details when the final manuscript is delivered. Feeling incredibly ecstatic!

There is a bittersweet story: I received the exciting news by my Publisher that my project was approved, and an hour later we were notified of my husband's father passing in Montreal. From one moment of elation to the extreme end of sadness 😯😪. A week prior, I was on the fence whether to take on the project considering he was hospitalized (not covid related) and that my husband would have to travel. Also with my multi spring cooking programs to start, and just the emotions of what's to come, but it became crystal clear (as I stared out the window to that brief bit of snowfall that late April day) that I will write this book and dedicate it to him 💗. To remember happy and healthier times over meals shared together, his legacy will live on through the food pages in my book. Can't wait to launch it #familymomento

I'll keep you posted when I can reveal more on the project!

Championing Fresh Produce Whatever I Do, Wherever I Go...

March is Nutrition Month! 🍎🍄🍅🥒🌶

So proud to share that my partnership with Produce Made Simple continues in 2020. They are a not-for-profit, educational campaign owned by The Ontario Produce Marketing Association (OPMA), whose main objective is to facilitate trade and enhance the marketing and promotion of fresh fruits and vegetables in Ontario 🌈.

Look at this awesome team of food professionals, bloggers, cooks and influencers at our recent cooking event with Ontario apples which I sadly missed! See you and meet new faces at our next event 🤗. In the meanwhile, I am looking forward to bringing in-season delicious recipe inspirations and impart some cool fooducation along the way... 

Three culinary programs underway (with kids, adults and seniors) means more cooking; more food education; more stories and experiences to be shared over food together 🥢🍽🤗💞!

😃 Happy to be back partnering with Produce Made Simple to promote fresh Ontario produce. First up, them apples! We are in the heart of winter ❄ but Ontario still has the heart for local grown apples, to be enjoyed all year long. Take your pick from a range of sweet, semi-sweet to tart. Eat straight, or make into a variety of sweet or savoury dishes.
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Last month, 2020's crew of ambassadors had a fun Iron Chef two team competition event cooking up the not-so-secret ingredient- 🍎🍎🍎! We were all sent half a dozen different apples beforehand to get our apple juices flowing. Unfortunately, I couldn't be there. Both teams' results looked innovative and apple-licious 😍. Well done all 👏! For everyday, I buy different sweet apples to pack for my kids' school snacks and I also like to cook up semi-tart Cortland and McIntosh for homemade apple ketchup. How do you like 'em apples?

I tumble for ya' 🍎... right into classic Japanese curry which is more sweet than savoury. Pronounced as karé, this chicken curry contains onions, carrots, broccoli and potatoes, with the apples added in just before serving. Gala, Fuji and Red Delicious apple varieties are that perfect signature sweet crunchy addition.

Japanese Curry (Karé)

Serve with rice or Vietnamese baguette or thinned out in a broth with hearty udon!

My go-to curry in a hurry... Itadakimasu! 

Thrilled to be back cooking with these lovely moms in our new winter term at Fraser Mustard community kitchen's Parent Engagement Culinary Program thanks to funds from Sun Life to Michael Garron Hospital's Pediatric Kinesiology department. The emphasis is always on healthier, family-friendly, affordable and approachable dishes through a diverse multicultural lens. The best parts in each session are the conversations, stories and new learnings!

Had to share my Japanese curry and apple love with these lovely ladies to make for their families. They cook up South Asian curry such as biryani which is more savoury and can be super spicy. They really enjoyed this creamy, mild and sweeter curry profile. And was surprised at the convenient curry blocks that help turn over meal times faster with delicious curry seasonings and thickeners already in them. See more in this post. Them apples and cantaloupe was a unique complementary and welcomed touch to add more fruits to their families' eating regime. YaYaya!

If you've never tried Japanese curry, give it a whirl. It’s thicker and has a milder flavour than its popular Indian counterpart, and the real secret is … using a curry sauce from a box! Japanese people like to make a lot of dishes from scratch; however, when it comes to curry, there are not too many people that do. Add a simple green salad, and you have a tasty complete meal for you and your family! OISHI!!!

We actually started our first session back with Mexican Chicken Tortilla Soup with all da fixins' and easy Korean Egg Dumplings that paired up for a comfort brunch on that cold morning ❄.

So much more to share and experience together as we continue to focus on nutritional & healthy cooking as well as adding a healthy living component advocating fitness and exercise 🧘‍♀️🤸‍♀️!

Egg Dumplings Korean-Style

Do you get sad in the winter? Try this colourful and festive Mexican chicken tortilla soup with black beans and corn to quell your winter blues.

Seasonal Affective Disorder, (SAD), is a mood disorder that people of normal mental health suffer from in the form of depression during the winter months. With the cold weather, being less active by staying indoors combined with less day light, it's no wonder. Read more about it on this post.

My mood is instantly picked up when I eat something nourishing such as this comfort hearty soup with warming spices of cumin and chili powder plus chopped jalapenos, the zestiness of cilantro and tang of fresh lime. I cheated with a good cantina thin tortilla chip crushed instead of frying my own strips for crunchy goodness. My kids are going to love loading up from the bar of toppings: red onions, avocado, green onions, cilantro, shredded cheese, lime wedges and hot sauce.

Mexican Chicken Tortilla Soup

My kids love the zesty flavours and warm spices. And the crunchy tortilla topping...Yum!

At this recent session, we addressed moms' concerns of providing a more balanced meal for their children as they tend to gravitate towards the carbohydrates. Sounds like a case of picky eaters. We delivered on three recipes- showcased zucchini two ways and beets in another. 

Other delicious ideas with zucchini- Zucchini noodles made with a spiralizer to replace pasta are cooked then topped with a simple tomato sauce. I also add shredded zucchini in my meat bolognese for pasta, in my meat mixture for tacos, homemade meatballs and noodle soups. And of course zucchini bread. 

The other side of the "picky eaters" coin is to highlight healthy grains in meals to replace carbs such as quinoa, farro, wheat berries or brown rice, which we will cover in a later session.

Zucchini Fritters (Korean-Style)
Makes about 12 fritters

1-1/2 lbs. zucchini (about 3 medium), grated
1/2 tsp. salt plus more for seasoning
1 large egg
1/4 cup all-purpose flour
3 Tbsp. chopped green onions, fresh chives or Korean chives
1 Tbsp. potato starch (adds crispiness)
Freshly ground black pepper
1/4 cup oil, divided for cooking in two batches

3 Tbsp. unseasoned rice vinegar
1 Tbsp. soy sauce
1-1/2 tsp. sugar
crushed red pepper flakes

Place zucchini in a colander set in the sink and toss with 1/2 teaspoon salt. Let stand ten minutes, then wring zucchini dry in a clean towel/paper towels. Meanwhile, mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved.

Place zucchini in a large bowl and gently mix in egg, flour, onions/chives, and cornstarch; season with salt and pepper.

Heat 2 Tbsp. oil in a large skillet over medium heat. Cooking in two batches, drop 1/4 cup zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about three min. per side. Transfer fritters to a paper towel–lined plate. Serve with soy dipping sauce.

******************************

Zucchini Fries

2 zucchinis
1 cup panko breadcrumbs
½ cup grated parmesan cheese (optional)
1 Tbsp. garlic powder
1 Tbsp. dried oregano or basil
1 tsp. each salt and ground black pepper
2 eggs

Preheat oven to 425°F (220°C). Cut zucchini into thin fries, pat dry and set aside.

In a large bowl combine panko, parmesan, garlic powder, dried herbs, salt, and pepper.

Whisk eggs in a shallow bowl. Dip zucchini in eggs, coating evenly, and then toss in crumb mixture (double coat for crispier results). Place on a baking sheet lined with parchment paper. Bake for 25 to 30 min. flipping halfway.

Zucchini Fritters and Zucchini Fries

Then we baked up beets in chocolate cake? You beetcha'...

Inherently sweet, beets cooked then pureed complement chocolate so well especially dark. And did I mention how gorgeous it turns when mixed together to a bright fuchsia colour, and bakes up just like red velvet ❤. As Produce Made Simple suggests, 1/4 cup puree replaces one egg in baking ✌.

I love Gwillimdale Farms beets 💞. Since you have to roast or boil beets until soft for an hour, cook up and puree more as it is perfectly freezable for the next few times you are craving this moist luscious with 🚫 guilt. My kids went gaga over it and admittedly so did I 😛!

Thank you to the inspiration of Simple Bites for her Chocolate Beet Snack Cake recipe. So timely, while on the topic of getting fruits and veggies in for fussier eaters during this week's cooking program with moms to make for their kids. Not only is this loaf perfect in sneaking in nutritious beets undetected, it is also a #zerowaste recipe- peels, trims and all. Double 🔥🔥.

Chocolate Beet Snack Cake or Loaf

I dropped a new word when I had my first bite-- IMPECCULOUS aka Impeccably Ridiculous!!

And more fresh produce at my 5th installment of my Asian Cooking Program with seniors. Filipino cuisine!

Tangy Chicken Asado is a tomato based variation of Philippines' likely national dish Adobo Chicken with both Chinese and Spanish influences. Cane vinegar, soy sauce and garlic is the signature flavour profile with the addition of bay leaves and black pepper for seasoning. Served over garlic fried rice, a simple side of lettuce and onions salad (with just salt and pepper), and some lovely Turon (traditional snack)- fried spring roll with plantain/banana and jackfruit filling drizzled with caramelized sugar... it was an appetizing comfort feast for our bellies and senses 🤗.

Filipino Tangy Chicken Asado

Enjoy my friends...

This week my second son Sebastien comes home asking to go Ovo Pescatarian for 40 days. He naturally gravitates to vegetables and fresh produce but wanted to make a meatless commitment ode to Lent. This requires a little forethought when preparing mealtimes, and one that should be readily adapted by me so that he sticks to his plan with us along the ride as an option. Seems like we will be riding a good ride  🤗.

Admiring the twisty curvy sweet green peppers!