For 2019. Let. Heart. Lead...

Hello everyone, and Happy New Year! 

I hope you all had both a delicious and relaxing break and ready to conquer 2019! I have been MIA as a personal challenge over the holidays to stay off social media where possible to focus on other things, so I did and it feels pretty darn good actually :D. While staying socially communicative has its sure pluses, it certainly has its distracting minuses. I realized how much more I get done without responding to every ding, ping and ring, negated the urge to scroll and like everyones' stuff and surf the channels mindlessly. It felt strange at first for not sharing and breaking away from my usual social activities, including updating my blog. Instead, I devoted energy where attention was needed- organized and prepared my place, the extensive holiday menu to entertain stress-free, spent present quality time with my family, and caught up on my neglected readings. I set the intentions, and I delivered. And I feel AmaZing. For. It. :D

The feeling you get following your heart is not always comfortable at the beginning, but it's always comfortable at the end. This Year. Let Heart Lead. 💖

Let's continue to be present to savour life's real moments and memories...

"Happiness is when what you think, what you say, and what you do are in harmony."- Gandhi.

So hard to get these youngster Vuongsters to take a proper family picture. We did good here I think.

Sharing some real good food over the holiday... starting with hosting Christmas dinner.

Korean Spicy Salmon Ceviche with Tomatoes

When preparing for the appetizer menu, we all said we must have oysters!!

Malpaques!

Something from everyone for this potluck holiday appetizer and dinner feast! The very best kind.

Seafood Cocktail Platter and Minced Chicken and Miso on Celery

Onto dinner preparations...

Steamed mussels on the half shell and Chap Chae

It was an East Meets West, West Meets East Christmas Dinner Feast

My lovely parents and their grandsons- my youngest and nephew... 

The cascading staircase of boys... two are missing in action!

The big extended family... The Ng families, Vuong family and the Ly family.

New Year's Eve was scaled down in terms of guests but not the food... the WoWzers continue...

The star dish for me in 2018- palabok!

HaPpY NeW YeAr Y'all!

And then starting off the new year, with how I ended 2018- what I love doing best... cooking with friends.

Cooking with Lisa @Lisa.eats

So in love with this Filipino beauty even after serving it on NYE, I knew it was the perfect dish to cook with Lisa (her first intro). I couldn't wait to see her flip out for its complex flavours and textures- noodles smothered in shrimp gravy topped with sauteed shrimp, ground pork, boiled eggs, crushed chicharon fried pork rind, fish flakes, green onions, and fried garlic plus lime. Such a gorgeous customizable dish to eat casually with family or to entertain guests with.

Palabok with a side of pan-fried egg tofu

Nomness with a drizzle of sriracha

Bon Appétit my friend! 

Looking forward to savour it with you some more this year...

Photo Credit: Sebastien Vuong

 Set your heart with intention. Courage.
Set your mind with creation. Flourish.

Set your soul with salvation. Nourish.

Let heart lead.💖 And trust that the Universe will take care of the rest.

Sending you all Light and Love for 2019... Namaste!

Self Aware, Self Love, Self Care

Catchin' Up, Chillaxin' And Discovery... All In The Name of Food

Once my cooking programs were finished for the term, I knew exactly how I wanted to take advantage of two solid weeks before the hustle and bustle of the holidays. Catchin' up, chillaxin' and discovery.... All around food, but of course. I've been promising peeps to cook together or cook up some of my homemade specialties, and yeah, you bet I delivered. Been a discovering time too. Some awesome outside eating finds- torched pressed sushi (yum), Hungarian potato pancake stuffed with Hunter's pork goulash, sauerkraut and mushrooms perogies. But most importantly, I made sure I spent lots of me time, as part of practicing self-care which I value so much. You can bet yoga and kickboxing was right up there with everything else. So while we now head onto festive celebrations, I've got fond memories of these special moments captured with peeps who are dear to my heart and stamping it right here with a fun food compilation. 

Camera roll please....

Shopping and cooking day with my Jamaican-Chinese friend David. He wanted to learn how to make Chinese restaurant-style meatless dishes and we did protein-rich tofu three ways. Shopping is an important part of cooking new dishes. If you are not familiar with the ingredients and the various formats they can come in (example tofu- silken, medium, firm or soy sauce- light, regular, dark- what's the difference), grocery shopping can be super daunting. For more check out my post on Learn To Cook Series: Start With How To Shop. 

We got hot and sour soup and mapo tofu (we added green beans and edamame) on the stove.

David approves... YASS!

Furthermore, we made Korean-inspired tofu, sweet potato noodles, nappa, and chives dumplings- steamed and pan-fried. Check out my dumplings post for this vegetarian recipe, a ginger and curry meat versions (Chinese- and Indian-inspired).  

David gave me a piece of this overly delicious super boozy and moist Jamaican rum cake his mom makes for him every year. Speckled with fruit, it is addictive and perfect served with tea. YUM!

Jamaican Rum Cake

It's always a great day when I spend time with this beauty, my bestie forever! Dim sum in Cantonese means to touch the heart... and I can't think of a better way to catch up doing just that. When I am the most busiest that's when I realize I miss my good friends the most. There was no doubt that during this solace, I needed her to be in it. This moment was the perfect recipe in my break.

Dim Sum Queen (Lawrence and Yonge) is super in attentive hospitable service and serving up delish all-time dim sum classic favourites. Totally Recommend!

Pan-fried turnip cakes and beancurd shrimp and chives rolls.

Curry cuttlefish, sauteed snow pea leaves, steamed dumpling and my fave steamed chicken feet.

Dinner with my super artist brother Marten Go. Check out his remarkable Preserved Dragon's product offerings-- posters, prints, statues and his extensive line of 80s era film character custom illustrated and printed tees. We were celebrating because I referred my friend to get her son's hockey team logo put onto the entire teams' hoodies. A rare moment treasured dearly as we are both so busy. His latest project-- artwork for a much anticipated documentary released next year for RoboCop- RoboDoc :D. Congrats bro- so proud of you!!

It's Thai Food at Kub Khao Thai Eatery in Scarborough. Starting with these amazing appetizers- curry puffs, chicken toast and bouncy succulent shrimp donuts! Such unique shareable plates that tasted incredible!

Refreshing balanced tart and savoury Papaya Salad and the best Pad See Ew I ever tasted. Smoky sweetness just hits all the right spots.

Lunch date with my friend Arlene. She was raving about Pho Restaurant in her hood, and she didn't steer me wrong. The entire meal felt light just right, not at all heavy. Probably cause the broth in both the pho and satay noodle soups were clean, using real ingredients and no extra unnecessary seasonings for flavour. Interesting that the raw beef slices in the pho were enveloped with lots of minced ginger, but still mildly so... for flavour #1 but also to cut out any distaste you sometimes get from raw meat. Very delicious taro cha gio spring rolls (light, crispy and non-greasy) and lovely goi cuon shrimp and pork rice paper rolls. Will certainly have to take the family one day soon!

My first.... torched pressed sushi experience. A treat to myself after a productive day of gift shopping. I've heard of this amazing little shop in my hood (on Yonge near Steeles) but haven't visited yet. Torched sushi is Oshizushi ((押し寿司), translated means “pressed or boxed sushi.” Originally from the Kansei region of Osaka, traditionally, this type of sushi-making is a method where a wooden box is used to pack fermented fish and rice tightly together for preservation. Aburi (炙る) style refers to “flame-seared” sushi, where the fish is partially charred on the top with a blowtorched. I ordered the lunch combo one that came with miso soup, carrot and cucumber salad topped with fried leek and taro strands, 3 each of the most delectable moist charred tops sushi-- shrimps with mayo, salmon and spicy salmon. I was pretty floored with the new taste experience-- succulent and creamy with a touch of smokiness. While I really enjoyed it, I prefer fresh sashimi and sushi more. Definitely will try it again!

Torched Pressed Sushi

Hi Michael!! My vinyasa yoga instructor over at Saana Yoga Thornhill. Been missing his Monday classes due to my culinary program with seniors but as soon as I had the day free, I bounced to his class armed with beancurd mushroom rolls I've been promising him! 

The beancurd mushroom rolls- steamed or pan-fried.

Yay! Yoga with the lovely Sandy at Saana :D

Gotta keep up with the fitness going especially during busy times. Its so easy to get caught up with this and that, and not find the time for yourself. Me time, includes my own head space to immerse into my workouts whether its meditation, yoga, pilates or kick boxing. Seeing the gains everyday... yay! yay! :D

Richard over at Era Ageless Bayview is my adorable specialist for all my skin care needs. I've been promising him dumplings (he is a gyoza fan) and I made sure I got some over to him at my next appointment. These are curry beef nappa dumplings turned up crispy when pan-fried! He loved them-- YAY!

Polish and Ukaranian cuisine is my love these days. Discovering with my family the breadth of its cuisine- to start... appies borscht soup with dumpling to perogies- boiled or pan-fried.

OMG, Cafe Polonez sauerkraut mushrooms perogies with onion oil are to die for!

Enjoying an assortment of classic specialty dishes over at Roncesvalles Cafe Polonez, an institution in the Polish community for 30 years!

Hungarian Potato Pancake stuffed with pork goulash with three kinds of salad.
Pork schnitzel topped with mushrooms, meat perogies and sauerkraut sausage salad.

Cabbage rolls-- mmmmm!! These are some of the best I've ever tasted! Stuffed with meat and rice with a tomato sauce and this creamy veggie delight with mushrooms and rice! So goooood!!

And of course, knowing me I gotta try them out at home myself. Well frozen-bought for now, until someone can share with me their recipes. I've got the sauerkraut mushrooms and bacon potato perogies topped with a onion and bacon mixture cooked in butter and over to the right, beef and pork pelmeni (a Russian perogy- thinner skin and smaller), served with mustard and sour cream at the table.

The perfect Polish-inspired plate- cabbage roll, perogies, sauerkraut, pickle, olives and cabbage salad.

And the sweet finale, a wicked kick start to the holiday festivities-- building gingerbread houses and decorating ugly but pretty sweaters over at Thorncliffe Public School with 50 newcomer grades 4s & 5s.

Started off the session with Waldorf apple, celery and grape skewers for a quick snack.

The lovely spread of home sweet home! Great work everyone :D

Wishing you all a Happy Holiday with your loved ones!!!

Holiday Appetizers and Potluck to Wrap Up Fall Cooking Term in Thorncliffe...

So pleased to partner with both Michael Garron Hospital and TDSB Newcomer Services to support the Healthy Together Program in the Thorncliffe Community with healthy culinary classes to Begin Right. Eat. Play. As we end the fall session, we kicked off the holidays in our last class with better-for-you festive appetizers and a potluck with the parents' homemade favourites... And together, what a delight all of it was!

Starting off this post with a humongous Thank You to parent engagement facilitator Ashima for your unwavering efforts in this community who adores you and your constant support to me 👊. Without you, this program this term would not have been possible... gratefulness from the bottom of my heart 💖.

Fresh is best! Red and Green everywhere...

I love seeing the collaborative cooking week after week...

Getting my table all set up to demonstrate a few easy festive appetizers to do with your family and friends.

Pomegranate is a prized holiday fruit for its ruby sparkling jewels in anything edible!

Easy Guacamole in Tortilla Cups topped with sweet crunchy pomegranate seeds! Such a pretty pop!

Rosemary sprigs make awesome evergreen pine-like twirlers in pomegranate juice cocktails with champagne or mocktailed with sparkling lime water. Pom seeds adds that festive touch.

Fine finishing finesses...

Tada.....

Classic Bruschetta with fresh basil is sure to please at any gathering! 
The perfect red and green appetizer everyone loves :D

How about Chicken Waldorf Salad (chicken cubes, grapes, celery and apples) on a stick for the kids dipped in mayonnaise studded with chopped cranberries? And chopped, crunchy and creamy on endive leaves as elegant scoops for the adults. You can add chopped walnuts to the mayo mixture for the traditional Waldorf combo.

I wanted to contribute to the potluck with something I love serving at my parties and for the parents to try something new. Korean-Inspired Salmon Ceviche served on Thai Shrimp Chip = succulent raw salmon, and sweet tomatoes intermingled with Asian herbs and sweet, spicy tangy sesame sauce topped on black pepper flecked crunchy Thai chips that create a mini party in your mouth!

Korean-Inspired Salmon and Tomato Ceviche
Makes 6 servings

1 Tbsp. gochujang (Korean sweet and spicy pepper paste)
1 Tbsp. olive oil
1/2 tsp. sesame oil
2 limes, juiced
2 cups cherry tomatoes, halved or grape tomatoes, quartered
1 lb. sashimi-grade salmon or tuna, cubed same size as tomato halves/quarters
1 or 2 green onions, thinly sliced
Cilantro leaves, coarsely chopped
Sea salt and ground black pepper to taste
Shrimp chips or rice crackers

Whisk the gochujang with olive oil, sesame oil and lime juice until mixed well. Add the tomatoes, salmon, green onions and half the cilantro. Mix well. Season to taste with salt and pepper. Garnish with remaining cilantro. Serve with shrimp chips or rice crackers.

The holiday appetizer plate.

The delish spread made with love. I mean.... Look At It! 

Extra Awesomeness goes to Fathima from Succulent Cakes @succulent.fathima for the surprise delicious raspberry chocolate cake! 🍰 Her customized cake designs are detailed and realistic, and the cake layers moist, rich in flavour and just the right amount of sweetness.

Amber from Michael Garron and some parting remarks about our great program.

The fabulous crew over at Thorncliffe Park's community kitchen as we wrapped up our Fall Parent Engagement Culinary Program. With the big coffee box right in front, don't we look like an ad for Tim's 😂?? Thank you all for a great term. I hope to cook with you again in 2019! Blessings for a fun-tastic holiday season with your loved ones! 💖

Flashback with our Sushi Rice Four Ways class. 

Our customized Poke-inspired bowls.

Sui Gow, big cousin to wonton session! The coldest day with the best remedy- a bowl of dumplings and noodles soup.

Oodles of sweet savoury noodles Korean Chap Chae was a favourite amongst everyone!

Until we cook again....

"Cooking is like love. It should be entered into with abandon or not at all." - Harriet Van Horne