Appetizer Tasters to Celebrate Thorncliffe's School Achievements...

School is almost finished.... How do we celebrate the achievements of both students and parents in the Thorncliffe Community where I have been teaching culinary classes to moms?... With a wrap party of course! The elementary students at Thorncliffe Public school will be showcasing their fantastic artwork in a photo gallery exhibit- VOICES and my brigade of community kitchen moms will be preparing tasters of assorted appetizers, dips and sips like a cocktail party where you can eat, browse and mingle. What a perfect occasion to share and exchange the pride of work accomplished during this school year, and in anticipation for summer vacation ahead!

We created appetizers as a mini rehearsal to the big event, and also as a staff-appreciation day where teachers and facility members were invited to come give a taste in what's to come. It was also my last cooking class with these wonderful moms and just before Mother's Day weekend, so the kitchen atmosphere was abuzz with lively conversations and laughter. Ashima Suri, the school's AmaZing program facilitator shared in her TDSB article, "Filled with emotion, Afra, a mother of four was eager to let us know that out of all the days of the week, she most looked forward to Thursdays. It was her day to dress up. Her day to spend some time engaging and learning. It was her time for herself – to give her the space to just be. And that was exactly what the experience at TDSB Newcomer Services – Welcoming Communities was all about." I share the same sentiments my dear friend! For more see: TDSB Welcoming Communities: Momma’s Day! Food and New Friends.

How did I select the menu to feature? Drawing back on my entertaining days and love for making appetizers, I wanted to highlight elements from our eight-session cooking classes (Spring dips and Vietnamese cuisine) with an emphasis on fresh herbs, health, colours, textures and variety, and some of my all-time faves!

Inspired by working with real fruit-infused water from another school's health and wellness night, I had to piggy back off on it-- customized mason jars as a take-home gift for Mother's Day for my favourite moms! YAY! Blood oranges and citrus brightens any day, and goes so perfect with steeped bing cherry black tea, cold with mixed berries, pomegranate seeds, cucumber slices and fresh mint!

Love the freshness and vibrant rainbow of colours!

Everyone was gung-ho in creating a spectacular experience for our guests!

Cocktail Shrimps in Lemon Yogurt Dill on Cucumber Rounds

Makes about 40 pieces

2 cucumbers, peeled and sliced 1/2” thick rounds 

Baby cocktail shrimps, cooked, frozen and thawed, drained well, coarsely chopped

Makes 1 cup sauce:
3/4 cup plain natural yogurt (Balkan-style)
1/4 cup mayonnaise or sour cream
fresh dill, chopped
fresh chives, chopped
salt and ground black pepper to taste
Splash of fresh lemon juice
ground paprika

Mix shrimps with some yogurt sauce (just enough to coat well). Spoon shrimp mixture onto the cucumber rounds. Garnish with a sprig of dill and a sprinkle of ground paprika. Extra sauce can be use as a dip with vegetable dippers.

Cocktail Shrimps in Lemon Yogurt Dill on Cucumber Rounds

Spicy Shrimps with Avocado on Rice Crackers
Makes 20 pieces (double the recipe to make twice the savouries)

1 Tbsp. olive oil
20 large shrimps, shelled (300 g frozen shrimps count 16/20)
1 Tbsp. chilli garlic paste (such as sambal oelek), adjust according to spice levels
1/4 cup chopped fresh cilantro
2 ripe avocados, finely diced
1 green onion, sliced
1/2 lemon, juice and its zest
20 sesame or plain rice crackers
20 cilantro leaves

Heat oil in a sauté pan over medium-high heat. Cook shrimps for two minutes per side until they turn bright orange and opaque. Add 1 tsp. to 1 Tbsp. chili paste and stir to coat, continuing to cook for 30 seconds more. Remove from heat and set aside.

Combine cilantro, avocados, green onion, lemon juice and zest in a bowl. Top each cracker with 1 Tbsp. avocado spread and a shrimp. Garnish with a cilantro leaf. Serve immediately.

Spicy Shrimps with Avocado on Rice Crackers

Shredded Chicken and Herbs Vietnamese-Style on Endive Leaves
Makes about 25 endive boats

1-1/4 lbs. skinless, boneless chicken breast, cooked and finely shredded
½ cucumber, small dice
1/4 cup chopped mint leaves
1/4 cup chopped Thai basil leaves
Endives, leaves separated into boats

Sauce:
1 Tbsp. sugar
1/3 cup warm water
2 Tbsp. fresh lime juice
2 Tbsp. fish sauce
1 clove garlic, minced
1 red bird’s eye chilli, minced (optional)

Combine chicken, cucumber and herbs. Mix sauce together and add to chicken. Spoon 1 Tbsp. chicken mixture onto the rounded end of an endive leave. Top each with finely shredded mint as a garnish. Serve on a platter.

TIP: Shred cooked chicken meat easily with your fingers when it is cooled.

Check out my Vietnamese-Style Shredded Chicken and Herbs Salad 

Endive leaves make perfect edible spoons! The presentation is so inviting...

Love these ladies touch with cucumber skin roses :D

Make-Ahead Curry Mushroom Palmiers
Makes 40 pieces

1 Tbsp. oil
1-1/2 lbs. mushrooms, chopped
1 Tbsp ground curry
1 Tbsp oyster sauce
½ cup finely chopped green onion
2 cloves garlic, minced
2 sheets (375-g pkg.) frozen puff pastry, thawed
1 egg, lightly beaten, and add 1 Tbsp. water

Heat oil in skillet on medium-high heat. Cook mushrooms and garlic for 2 minutes. Add curry, oyster sauce and onions; cook and stir 2 minutes. Transfer to a plate to cool.

Preheat oven to 375°F. Roll puff pastry sheet on lightly floured surface to 10 “ X 14” rectangle. Spread half of mushroom mixture on 1 sheet of pastry, leaving 3-inch lengthwise border on 2 sides. Fold in lengthwise sides to meet in centre. Flatten slightly. Brush top and seam with egg. Fold in half again; press sides together. Again brush top and seam with egg; cover with wrap. Freeze 30 minutes.

Cut rolls into 1/2-inch slices. Place cut-side up, on lightly greased baking sheets. Bake 15 to 20 minutes or until browned.

Make Ahead- Palmier logs can be made 2 days ahead, covered in plastic wrap and refrigerated. Slice and bake when ready.  Note: Leftover baked palmiers can be stored in resealable plastic bag in freezer for up to 1 month. Reheat at 375°F 8 to 10 minutes.

Substitute mushrooms with 1 lb. of ground beef.

Other parents visit us in session as we highlight our program in hopes they will join us next school year.

Super gorgeous plating ladies...

Our staff guests have arrived... and they ooohed and aaahed through sights and bites...

I was so happy to see the pride in these moms as they serve this and that...

A lovely trio of appetizers right there...

And of course, a nice refreshing cool finish with my favourite Southeast Asian-Style dessert... 

Coconut Jackfruit Tapioca.

Coconut Jackfruit Tapioca

We can't wait for the Thorncliffe community to savour more of our goodies!

Flippin' For Filipino Palabok...

You know when you taste something that completely knocks your socks off, and you don't know why you didn't respond this way the other times you had it?... could it be that the chef at this place prepared it better, was there a secret agreeable ingredient or the dish just connected with you this time, but whatever it is, you are super happy for it! Cause it just expanded yet another territory in your cooking and eating repertoire. An impact so strong, you just have to pull your sources together to replicate it for your family and friends so they can experience the wonders you did (plus I was dreaming about it all weekend when other moms swooned over flowers and their kids' mother's day crafts)... And for me, it's expanding my knowledge of nuances in different cuisines and further spreads that love of learning and teaching in what I do-- at home and in my culinary profession.

Today I am talking about Filipino palabok-- noodles smothered in shrimp gravy topped with cooked shrimp, pork, boiled eggs, crushed chicharon fried pork rind, fish flakes, green onions, and fried garlic.  I've had it before but it really hit home the other day, a take-out box from a casual eatery for lunch-- hearty, noodles soft and slightly sticky, saucy and flavours seafoody and comfy under a bevy of textural chicharon, onions, and garlic. As I am exploring, there are so many versions and presentation-- thin or thick clear noodles, noodles cooked in the sauce, or ladled over top like gravy, ground pork in the sauce, or cooked pork pieces and served on top, sliced eggs or wedged eggs, fish flakes sprinkled or not, addition of other seafoods... and the list goes on...

I like to do things from scratch as much as possible, but I read the merits of Mama Sita's palabok seasoning mix-- shrimp based and flavourings to make the instant sauce, and thought I'd give it a go. I cooked the shrimp shells, and used that broth for more flavour on flavour. And the resulting dish was so-O deelish, and definitely a keeper for another home meal or potluck event. So presentable, appetizing and hearty, and economical too! Some things I may do different next time (like make the noodles more passed al dente, my own shrimp gravy, add fish flakes and cook cubed pork belly in soy and vinegar), but as a first attempt which my kids can attest to... like WoW!

Such a big hearty platter, to serve a small army!

Filipino Pancit Palabok
Serves 8 to 10 as a meal (reduce ingredients in half to serve 4 to 6)

1 pack (454 g) thin or thick rice noodles (I used Super Q brand's thick cornstarch noodles), cook according to package instructions
2 Tbsp. cooking oil

3 garlic cloves, minced

4 hard boiled eggs, peeled and sliced

1 lb. shell-on shrimps, peeled, shells reserved for broth (if includes heads, even better for broth-making)

1 large red onion, chopped
1 lb. lean ground pork

2 pkgs. (57 g) Mama Sita's Palabok seasoning mix, cook according to package instructions 

½ tsp. ground black pepper
1 Tbsp. annatto seeds, sizzled in 3 Tbsp. hot oil

Topping ingredients:
chicharon (fried pork rind), crushed to small bits
green onion or scallions, finely chopped
fried garlic
wedges of lemon, lime or the authentic accompaniment sour calamansi

I love this spread of ingredients- so much flavour and textures!

Cornstarch sticks!! The first I've worked with, in my lifetime of much noodle-cooking... soak first and cook after and drain according to package instructions. 

Clear and springy...

Don't waste those flavourful shells-- too bad I didn't have shrimp heads which would have added much more flavour to the broth. Cook for about 10 minutes on medium boil and strain shells for a clear broth.

Crush those tasty chicharon fried pork rinds (comes in so many flavours- I picked up garlic and spicy with vinegar). You can make your own fried garlic by sauteing chopped garlic in some oil or buy a container.

Pat dry those shrimps after shelling, sprinkle with salt and pepper, and saute in a little oil over medium-high heat until orange and opaque, which indicates they have been cooked through. Set aside.

Follow instructions on the seasoning package, which is basically dissolving the mix in your choice of liquid-- mine would be the shrimp broth. Need about 2-1/2 cups of water for one package. I used two.

Heat your wok/skillet over medium-high heat with oil. Saute onions and garlic for about two minutes and add the pork. Cook, stirring occasionally until pork is 80% done, around three minutes.

Look at the lay of ingredients that is ready for topping and serving on palabok!

Add the sauce mix and ground black pepper into the skillet and cook for a few minutes, until boiling and thickened like gravy.

Since I used the Mama Sita seasoning, I didn't have to make the additional annatto oil for the red colouring, but I did it anyway, cooking 1 Tbsp. annatto seeds sizzled in 3 Tbsp. oil for a minute (no longer otherwise, the oil will be bitter). After adding the noodles into the gravy and coated thoroughly, I drizzled the red oil on top for a slick sheen.

  

Nummy! Now onto a huge serving vessel...

Getting ready for the bevy of colourful and crunchy toppings!

Wahhhh.... Voila!!!

I so want to call this Palabok Paella, especially in this ceramic Portuguese dish.

You can also serve the shrimp sauce ladled over top like gravy for a colour contrast against the white noodles. Pretty and tasty either way!

Photo Credit: www.PanlasangPinoy.com

I happened to buy a bunch of cool schmool coolers at the wine and beer store. Blood Orange Mango one night...

And Pineapple Lemon the next with even tastier leftovers.... with a nose of smoky bacon.

In love with the flavours right boys? Mama' will indeed make this again...

Hair here, and hair gone the next... lol!

Eating The Rainbow on Wellness Night...

What a wonderful first year health & wellness event organized by mom Yusan Ong at Lester B Pearson last week!! A wide variety of activities including yoga, martial arts and dance workshops including but of course food! Absolutely thrilled to be a guest assisting lunch packing guru Aviva Wittenberg @avivawittenberg (check out her amazing instagram page with drool-worthy, eye-popping lunch-box creations your kids will love to eat) making yogurt dips and real fruit-infused water with the parents and kids! It was absolutely amazing and fun supporting my Willowdale community with such a wonderful healthful initiative. The success of the night sounds for a likely repeat next year! Round of applause everyone...

Aviva working her creative magic! It was seriously an eating rainbow-kind-of-night.

We eat with our eyes first, and WoW were the kids and parents alike impressed with this vibrant fresh spread!

First off Balkan-style yogurt dips-- one savoury and one sweet. Fresh mint torn into small pieces, with a splash of fresh lemon juice and a pinch of sea salt in one. And a squirt of honey in the other. Serve with their favourite dippers or mix and match to try a new flavour combo! Try apple slices in mint yogurt, or cucumber wedges in honey yogurt anyone?

Love these compostable mini bowls made of sugar cane. 

Lots of mmms and ahhhs.... The kind of enlightened sensory music we love to hear :D

Real fruit-infused water had the kids buzzing with what ingredients they wanted to personalize their take-home mason jars. We had tangy citrus, cucumber slices, mint and the selection of apples, pears and berries on the table spread. Skies the limit!

Tomatoes and carrots too, why not? Cinnamon sticks for a warm spice nose and flavour.

So inspired by Aviva's idea, I had to piggy back on it with a final parent engagement cooking class with my favourite moms. Blood oranges and citrus brightens any day, am I right? Readying them for real fruit-infused bing cherry black tea, cold with mixed berries, pomegranate seeds, cucumber slices and fresh mint! #drinkuphealth

Moms made their own customized mason jars to take home as a prelude gift for Mother's Day! So perfect! YAY! More to come from this amazing last session for the school year! 

And oh, what a SeNd Off-- just wait 'til you see and hear what we have in store... :D

Rainbow Infused Bing Cherry Black Tea

Classic Chicken Fried Rice and Cantonese Chow Mein...

These dish requests from the moms at Fraser Mustard takes me back to my roots-- Chicken Fried Rice and Cantonese Chow Mein. Nothing beats these Chinese classics. Yum! #communitykitchen #tdsbwelcomingcommunities

Organizing the spread of ingredients and equipment for yet another fun-tastic Thursday culinary session.

Prepping all the ingredients first always to make cooking seamless and succinct. 

Chow mein is a classic noodle dish of Guangzhou and Hong Kong, with the fried noodles being the base for a mélange of stir-fried toppings. When properly cooked the noodles’ crispness resists softening, even under the multi-toppings and its sauce. I typically like my noodles, crispy on one side and soft on the other (like lo mein). See my post for more.

Truly a beautiful, customizable dish, you can add any combination of your favourite ingredients, and it's perfect for using up leftover pieces and bits in the fridge. No waste! 

Cantonese Chow Mein
Serves 6 to 8 as an entree

Flavouring sauce:
1 Tbsp. salt
2 Tbsp. sugar
1/3 cup oyster sauce
2 tsp. sesame oil
2 cups water

Chow mein:
1/2 pound chicken breast or thighs, sliced into bite size pieces
A pinch of salt
A pinch of ground white pepper
1 pound egg noodles
1/4 medium head broccoli, cut into bite-size pieces
2 celery stalks, peeled and sliced on an angle into 1/4 inch thick pieces
1 carrot, peeled and sliced into rounds
1/4 cup plus 1 tablespoon high heat cooking oil, such as canola, divided
2 cloves garlic, minced, divided
10 medium shrimp, shelled, deveined, rinsed and patted dry
1 green onion, cut into 2 inch pieces
8 dried shiitake mushrooms, rehydrated in cool water for four hours, rinsed and drained, or fresh shiitakes mushrooms
1 bell pepper (any colour), cut into 1-inch pieces
1/2 cup sliced, canned bamboo shoots, drained and rinsed
Handful of snow peas
¼ cup cornstarch, mixed in 1/3 cup water

Whisk together all the flavouring sauce ingredients, and set aside.

In a medium size bowl, toss chicken with a pinch of salt and ground white pepper. Set aside. Meanwhile, bring a pot of water to a boil. Plunge the noodles into boiling water for 30 seconds, remove, and set aside. Blanch the broccoli, celery and carrots in the boiling water for 30 seconds, drain, and set aside.

Heat a large non-stick wok or skillet over high heat until just beginning to smoke. When hot, add 1/4 cup oil, swirling around to coat evenly. Add the noodles, and fry for three to four minutes, shaking back and forth several times, until the noodles turn golden brown. Carefully flip and repeat if desired. The outer noodles should be slightly crispy and golden, with inner noodles soft. Remove the noodles and arrange on a large serving plate.

Turn the heat down to medium-high, and add an additional 1/2 tablespoon of the oil. Add half of the minced garlic, along with the shrimp, and cook until the shrimp are cooked through and opaque, about two minutes. Remove the cooked shrimp and garlic to a plate.

Add the remaining 1/2 tablespoon oil to the wok. Add the remaining garlic, green onions, chicken, and shiitake mushrooms. Cook until the chicken is almost cooked through and opaque, about 3 to 4 minutes depending on the thickness of your pieces. Add the peppers, bamboo shoots, snow peas, and blanched vegetables and continue cooking for two minutes. Stir in the cooked shrimp and prepared flavouring sauce. Cover and let steam for 2 minutes.

After 2 minutes, uncover the wok, give it a quick stir or toss, then stir in the cornstarch mixture to thicken the sauce. The sauce will thicken very quickly. Remove from the heat as soon as it is thickened. Pour the meat and veggie mixture over the noodles. This dish is especially tasty served with chili sauce on the side.

And really the magical part is the pour- with all the beautiful colours and the glazy sauce!

Gotta pull out some noodles from underneath for a picturesque instagram-worthy shot!

For more how-to's see Cantonese Chow Mein

Next up, classic chicken fried rice with eggs, peas and bean sprouts- a timeless Chinese staple.

Classic Chicken Fried Rice (adapted from Woks of Life)
Makes 6-8 servings

1/2 lb. chicken breast, diced into ½-inch cubes
1 tsp. soy sauce
1 tsp. cornstarch
½ tsp. sesame oil
1 tsp. oil
1 Tbsp. hot water
¼ tsp. sugar
1 Tbsp. regular or light soy sauce or to taste
1 Tbsp. dark soy sauce
1 tsp. salt or to taste
white pepper, to taste
3 Tbsp. oil, divided
2 eggs, beaten
1 small onion, diced
5 cups cooked rice, leftover from night before is best
½ cup green peas, if frozen, rinse and thaw
1 cup fresh bean sprouts
1 green onion, chopped

Combine the chicken and marinade ingredients and set aside while you prepare the rest of the ingredients. Next, combine the hot water, sugar, soy sauces and white pepper in a small bowl. This is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking.

Take your cold leftover rice, and try to break up the clumps as best as possible. Heat the wok over medium high heat and add 1 Tbsp. of oil. Add the eggs and scramble them until just done; set aside. They will continue to cook in the bowl and you will cook them again in the rice. Heat the wok until just smoking and spread another Tbsp. oil around your wok. Sear the marinated chicken for 20 seconds. Stir-fry the chicken until about 80% done. Remove the chicken to your marinade bowl and set aside.

With the wok over medium high heat, add another tablespoon of oil and sauté the onions until translucent. Add the rice, and use your metal spatula to flatten out and break up any large clumps. Continue stir-frying until the cold rice is warmed up, which will take about 5 minutes. Sprinkling just a little water on large clumps of rice will help break them up more easily. Once the rice is warmed, add the sauce mixture and mix with a scooping motion until the rice is evenly coated with sauce. Now add the chicken, green peas and any juices from the bowl you set aside earlier and stir fry for another minute. Add the eggs, bean sprouts, and green onions, and continue stir-frying the rice for 1 minute. Serve hot.

Aromatic, and satisfying comfort for day or night!

Everyone was so happy with these dishes. Glad to demystify the techniques and ingredients on how! 

Sometimes we feel like we are cooking in and eating at a restaurant. But, the best is yet to come... :D