Sweet and Sour Mushrooms with Pineapples...

Did you say mushrooms with sweet and sour sauce?... You Bet! So happy to have this partnership with Produce Made Simple (click for the recipe on their site) to develop and showcase this delicious way to enjoy Ontario mushrooms. #eatmoreproduce

Enliven lightly crisped oven-baked mushrooms with a balanced Cantonese sweet and sour sauce with pineapples. Keep the mushrooms separate from the sauce until ready to serve.

Sweet and Sour Mushrooms with Pineapples

Sweet and Sour Mushrooms with Pineapples

For the sweet and sour sauce: 

1/2 cup ketchup
1/2 cup white vinegar
2 Tbsp brown sugar
2 Tbsp white sugar
2 tsp soy sauce

For the mushrooms and pineapples: 

1 cup all-purpose flour
¼ tsp salt, divided
Dashes of white pepper
1 egg, beaten with 1 tsp water
1/2 cup fine breadcrumbs
1 lb. medium Ontario white mushrooms, cut into half if large
1 small onion, cut into 1-inch pieces
1 green pepper, cut into 1-inch pieces
1 red pepper, cut into 1-inch pieces
1 Tbsp canola or sunflower oil
1 ½ cups fresh or canned (well-drained) pineapple chunks
2 Tbsp cornstarch, mixed with ¼ cup water
1 green onion, trimmed and thinly sliced
Toasted sesame seeds

NOTE:  To make it spicy, toss ¼ tsp. cayenne powder with the flour, and add chopped chilis to the sauce.

Use freshly cut pineapple chunks or canned, But fresh is So much better!

Just wipe the dirt off with a damp paper towel! Don't wash or they will get
water-logged and like sponges, they won't sear or bake up nice and firm!

Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. 

Make the sweet and sour sauce. Add ketchup, vinegar, sugars and soy sauce to a bowl and whisk well. Set aside. 

Set out three shallow bowls: In the first, toss together flour, half the salt and pepper. Place the beaten egg and water in the second bowl and mix the breadcrumbs with remaining salt in the third. 

In small batches, toss the mushrooms well in the flour, then into the egg mixture, then quickly into the breadcrumbs to coat well. Place them on the baking sheet. Bake for 12 to 15 minutes, until golden and crispy. Transfer to a serving bowl. 

Meanwhile, wok-fry the onions and peppers in oil for two minutes or until crisp-tender. Add the sweet and sour sauce and bring to a low boil. Add pineapples and toss for 30 seconds more. Adjust seasonings. Pour cornstarch mixture into sauce stirring until thickened. Remove from heat. 

Ladle the sweet and sour sauce over the mushrooms and let it slowly smother them. Alternatively, you can serve the sauce on the side. Garnish with green onions and sesame seeds. Serve immediately. 

Oooh the sweet and sour chunky succulence!

Oven-baked 'shrooms to be smothered soon!

Who says sweet and sour sauce is reserved for just chicken and pork?!

Sweet and Sour Mushrooms with Pineapples

Serve it over steamed of fried rice. Such a pleaser- your family will love it!

Full Recipe:

Sweet and Sour Mushrooms with Pineapples

For the sweet and sour sauce:

1/2 cup ketchup
1/2 cup white vinegar
2 Tbsp brown sugar
2 Tbsp white sugar
2 tsp soy sauce

For the mushrooms and pineapples: 

1 cup all-purpose flour
¼ tsp salt, divided
Dashes of white pepper
1 egg, beaten with 1 tsp water
1/2 cup fine breadcrumbs
1 lb. medium Ontario white mushrooms, cut into half if large
1 small onion, cut into 1-inch pieces
1 green pepper, cut into 1-inch pieces
1 red pepper, cut into 1-inch pieces
1 Tbsp canola or sunflower oil
1 ½ cups fresh or canned (well-drained) pineapple chunks
2 Tbsp cornstarch, mixed with ¼ cup water
1 green onion, trimmed and thinly sliced
Toasted sesame seeds

Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

Make the sweet and sour sauce. Add ketchup, vinegar, sugars and soy sauce to a bowl and whisk well. Set aside.

Set out three shallow bowls: In the first, toss together flour, half the salt and pepper. Place the beaten egg and water in the second bowl and mix the breadcrumbs with remaining salt in the third.

In small batches, toss the mushrooms well in the flour, then into the egg mixture, then quickly into the breadcrumbs to coat well. Place them on the baking sheet. Bake for 12 to 15 minutes, until golden and crispy. Transfer to a serving bowl.

Meanwhile, wok-fry the onions and peppers in oil for two minutes or until crisp-tender. Add the sweet and sour sauce and bring to a low boil. Add pineapples and toss for 30 seconds more. Adjust seasonings. Pour cornstarch mixture into sauce stirring until thickened. Remove from heat.

Ladle the sweet and sour sauce over the mushrooms and let it slowly smother them. Alternatively, you can serve the sauce on the side. Garnish with green onions and sesame seeds. Serve immediately.

NOTE:  To make it spicy, toss ¼ tsp. cayenne powder with the flour, and add chopped chilis to the sauce.

Strong Southeast Asian Cuisines Cooking Series...

What a great few weeks of teaching my favourite Southeast Asian dishes at my TDSB cooking programs with both newcomer parents and seniors. From Filipino to Thai to Vietnamese, these popular delicious fare are sure to whet and stir up the appetite at your family or entertaining table. The run down of the deliciousness starts here!

Ahhh.... 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.  Hearty, noodles soft and slightly sticky, saucy and flavours seafoody and comfy under a bevy of textural chicharon, onions, and garlic... mmmm! There are 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. So happy to share this with the seniors and they absolutely adored it!

Palabok and Mango Salad

Mangoes not so green (for its tartness) but still complementary in this refreshing tropical salad. And a perfect side to serve with palabok.

Green Mango Salad (adapted from I Am A Filipino)
Serves 4 to 6

¼ cup lemon juice (about 2 lemons)
¼ cup lime juice (about 3 limes)
2 to 3 Tbsp. bagoong alamang (fermented seasoned shrimp paste)
1 Tbsp. Dijon mustard
1 Tbsp. white sugarcane vinegar
1-1/2 cups olive oil
2 medium to large green mangoes, coarsely chopped
1 cup cherry tomatoes, halved
1/3 cup coarsely chopped peeled jicama
1 shallot, thinly sliced
1 green onion, green part only, thinly sliced
Salt (if needed) and ground white pepper, to taste

In a small bowl, whisk together the ingredients up to vinegar until thoroughly combined. Whisk in slowly the olive oil until blended. Set aside.

Combine mangoes, tomatoes, jicama, shallot and green onions. Drizzle the vinaigrette over the salad to taste. Add salt if needed, then season with white pepper.

Leftover vinaigrette can be kept sealed in the refrigerator up to a week.

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

Thai night out with my dear sis... Hanging with @estheticiantracy for some scrump Thai- pad see ew with shrimps for me, yellow coconut curry shrimps and rice for her, and a dose of spicy larb chicken wings and fried soft shell crab to share! Always nice to spend a little rare face time away from our busy work and fam schedules- she's got three kung fu boyz too! Thanks for treating ah mui 😘

At BKK Thai Kitchen in North York

Thai Spicy Coconut Curry Pumpkin Soup with Cilantro Lemon Pesto 🎃🥣...

It was a South-East Asian soup and sandwich kind of cooking session with Seniors one day- Thai pumpkin soup and Vietnamese banh mi lemongrass pork chop sammies (below). And more of this soup with newcomer moms the next...

The mellow pumpkin off-sets the richness of coconut milk and the gentle blessing of spicy Thai curry paste making the soup really delightful to sip and savour. The key to taking this soup from good to scrump is the cilantro lemon garlic pesto swirled on top. It truly elevates the taste to another dimension- one with tang and bite! Such delightful flavours to warm the soul!

Thai Spicy Coconut Curry Pumpkin Soup with Cilantro Lemon Pesto

At Fraser Mustard's Parent Engagement Culinary Program

Prepared twice the week of Halloween-- showcases what to do with leftover pumpkin #nowaste.

Thai on the go... with an authentic pad Thai recipe cooked by the head chef to the Royal family in Thailand 😯💥.

As part of my friend chef Sang Kim's pilgrimage around our six to find the best and truest pad Thai, he ventured to get the dibs on the real deal all the way to its motherland where he learned directly from the distinguished Headmaster chef Wandee Na-Songkhla to the Thailand's Royal family. As aired on @yourmorning, Sang says 🚫 to ketchup and yes to tamarind juice, palm sugar and fish sauce for the signature brown tangy sweet sauce! Other intricacies- baby dried shrimps, and sweet pickled radish! Served with a spicy side of morning glory (ong choy) tossed with Thai chilies, garlic and ground bean sauce, we were all in Thai paradise baby!!! He returned and headed the restaurant consulting for Markham's Lanna Cuisine.

What a beautiful pad Thai ready spread!

Palm sugar can be found in different formats. I like these pucks.

If you don't have green or yellow chives, substitute with green onions.

Perfect Pad Thai (by Chef Sang Kim)
Serves 2

3 Tbsp. fish sauce
3 Tbsp. palm sugar
3 Tbsp. tamarind juice
140 g dried thin flat rice noodles, soaked for 30 minutes
1/4 cup oil, divided
1/4 cup fried bean curd tofu, diced
2 garlic cloves, chopped
1 shallot, chopped
2 Tbsp. sweet pickled radish, chopped
1 to 2 Tbsp. dried tiny shrimps
8 shrimps, peeled and deveined
1 egg, beaten
1 cup bean sprouts
1/4 cup green onions or chives, sliced into 2”

Garnishes: Sliced lime, bean sprouts, banana blossom, roasted peanuts, chopped, slivered green onions, sambal oelek, chili sauce.

For Tamarind Juice: Boil shelled tamarind in 3/4 cup water for five minutes and run through sieve, or purchase tamarind juice concentrate and adjust according to taste.

In a pot, heat fish sauce, palm sugar and tamarind juice until boiling for about two minutes. Remove from heat.

Heat three Tbsp. oil in a skillet/wok. Fry bean curd, then add dried shrimps and fry until slightly crisp. Add garlic, shallot, sweet pickled radish and stir until fragrant. Add shrimps and stir until cooked. Add noodles and seasoning sauce mixture. Stir fry for one minute. Add the beaten egg. Swirl around and let cook. Toss slightly with noodle mixture.

Add half portion of bean sprouts and green onions and toss well. Serve with the garnishes at the table.

Authentic Pad Thai served to the Thai Royal Family!

Served with hot-fire morning glory (or ong choy aka water spinach), a popular stir-fried green vegetable side is so super easy, and absolutely fragrantly delicious wok-tossed with ground bean sauce, garlic and spicy chopped chilies 🔥!

Hot-Fire Morning Glory

Southeast Asia is a snacker's paradise, and the one country that holds dear to my heart when it comes to food and family is Vietnam. My husband's from Sóc Trăng, a province in the Mekong Delta in Southern Vietnam. We were lucky to go visit his family in 2004, and during the trip we were exposed to a frenzy of exotic foods. Other than the amazing and elaborate meals we had at the family table with all his extended relatives, the best eating experiences were had by hitting the streets.

Vietnamese banh mi lemongrass pork chop sammies and its fixin's.

Colonial rule has left its mark on Vietnamese cuisine with mini French baguettes sold widely on street corners- modified by bakeries in the region to a light, white baguette-roll with a crispy crust, and filled into sub sandwiches as a hearty lunch or snack. And we all know how delicious, cheap and cheerful these Vietnamese (banh mi) sandwiches are with its contrasting colours, taste and textures. Fillings range from Vietnamese pâté to ham, cooked sausages and grilled meats, alone or in combination, and includes cucumbers, pickled daikon and carrot shreds, fresh herbs and chilies. Instead of prepared meats, and for a different spin on the ubiquitous pâté and ham filling, make your own homemade version with thin pork chops, adding fish sauce and lemongrass, and grilled in coconut oil for full-on Southeast flavours. Check this post for making the crunchy sweet and sour radish and carrot pickles from scratch.

DIY is always the best! Customize to your heart's content!

Constructed Banh Mi

Finishing the Southeast Asian cuisines series strong in my seniors' Asian Cooking program with North Vietnam's beloved fish noodle dish- Pan-Fried Fish with Turmeric and Dill (Chả Cá) 🐟🍜.

There is actually an entire street named after it in Hanoi, riddled with restaurants serving only this specialty fare- one that originated 130 years ago by the local Doan family who served it to troops during French colonial rule. This rich aromatic traditional dish combines turmeric, garlic, galangal, shrimp paste and fish sauce to marinate the fish, that is then seared with lots of dill and green onions, served over a bed of thin rice noodles. Seasoned fish sauce, bean sprouts, herbs, sliced chilies and crunchy peanuts adds texture and more pow to a super flavourful dish. The seniors absolutely loved it- so healthy and fresh 💕!

We did not have a blender or mortal & pestle for the paste. We minced the ingredients instead.

Pan-Fried Fish with Turmeric and Dill (Chả Cá)

Sweet ending with Vietnam's fruits, it was the first for many to taste and discover rambutan, yellow pithaya (dragon fruit's cousin) and the King of Fruits durian 🤗. Durian wasn't pleasant for some but so happy they tried it- which is what my cooking classes are mostly about- exploring new ingredients and flavours together.

Enjoy my friends!

For more, check out my previous posts with a consecutive series on Southeast Asian Street Foods.

Culinary And Food Ed Learning- A Deconstructed Approach at OFSHEEA...

It's been a while since I posted- I have been super busy with my cooking programs, new food projects, home renos and oh yeah- I went away for a week with the fam bam (Disney cruise to Nassau, Bahamas, then Disney World in Orlando). Day before heading out to warmer weather, I brought in some colour and sunshine facilitating a food and culinary skills workshop at a food educators' conference I have been excitedly preparing for. 🤗👩‍🍳👨‍🍳🍴🌈🥕🥦🍆🍅

When I was in grades 7 & 8 family studies was mandatory- we learned basic cooking skills, sewing and wood working. Raise your hands if you remember how great these lessons were! In particular, Food Skills which are Life Skills! Across Canada, home economics got cut and the increasingly fast paced lifestyle caved in to the influx of processed food, convenient take out and the microwave. Cooking skills, very sadly fell by the wayside. Food education courses are being taught in high schools- but they are elective. And with the education funding cuts, compulsory classes would be the first to go 😔.

There are some great Home Economics Associations that tirelessly champion real food, food education and getting kids and people in the kitchen to cook by providing resources and tools to members who are food industry leaders, educators, teachers, parents and the community. I was so thrilled to join the Ontario Family Studies Home Economics Educators' Association at their OFSHEEA CONFERENCE 2019 to facilitate a hands-on workshop Food and Culinary Skills: A Deconstructed Approach with Family Studies Educators, sharing a culmination of experiences I have had food educating and cooking with kids of all ages, and youths. And it was a huge success 🤗! 

A huge thank you goes to OFSHEEA's organization committee Nahid Mawji and Mrs. Hucal for capturing and sharing with me many of these great photos to use in my post and social media!

The final spread of four insta-worthy fresh and colourful dishes!

A fun visual and take-home exercise for younger kids to share "what's in their home pantry?"

The Pantry includes spices, condiments, wet and dried packaged goods
that are stored in the cupboards, fridge and freezer. "What's in yours?"

I love seeing people of all ages get hands-on and work those knife skills!

You can cook with the bare bone basics such as a sink and running water, flat surface area and a cutting board & knife. I was inspired to do no-cook recipes while working with refugee youths two summers ago who were living in hotels and had no access to a fridge or stove. I showcased a series of fresh healthy recipes they could do in their hotel room with vegetables and fruits they could eat as a snack, or make and take for on outdoor picnic or BBQ. No-cook recipes are great for young kids at home making it safer without working with heat.

Easy and delicious recipes can be simply made with a cutting board and knife- no heat cooking!

So fresh and aromatic!

Crowd-Pleasing Bruschetta

A Deconstructed Approach encompasses Culinary, Food Education, and Team Work.

Let Kids Lead! Agree on a final dish, break down the recipe to focus on one ingredient each time over the course of the sessions, building up to the culminated constructed final dish. Taste the ingredient. Create a dish. Have a group conversation.

I interweave these elements into each lesson:

Culinary: Fresh produce, local, healthy/ age appropriate learning /integrate multicultural foods and dishes /Choose recipes that lend to customization (DIY spread)

Food Ed: 1. Food history (dish origin, how food is grown or produced, food varieties)
2. Food conversations (family stories- cultural customs / celebrations / experiences)
3. Sensory exploring with our five senses

Team Work: Food etiquette and safety / Hygienic work environment / team work & fairness

Part participants being hands-on- I love showcasing how everything comes together
at my finale demo! Fresh ingredients are great. Together they are magical!

These lovely ladies who teaches Family Studies to high school students prepared four fresh and healthy multicultural dishes as part of my Deconstructed Approach to culinary and food education learning! In under an hour, we made Italian Bruschetta, Caribbean Black Bean Mango and Papaya Salad, Mediterranean Yogurt Herb Dip and Mexican Taco Salad. And a vibrant feast for our eyes and senses they were 🍅🥕🥑🍴🧀🥗 made under one hour!

The culminated constructed dish is the Mexican Taco Salad. We got tomatoes (discussion point on fresh produce) from Italian bruschetta, black beans from the Caribbean salad (discuss pantry) and chives (discuss herbs) from the Mediterranean dip.

Taco Salad (Mexican)
Serves 6 to 8

1/2 head medium romaine lettuce, leaves washed and chopped into bite-size pieces
1 can (540 mL) or 2 cups black beans, drained, rinsed and drained well
4 firm ripe tomatoes, chopped
2 ripe avocados, chopped
2 cups shredded cheese
Salt and ground black pepper, to taste
2 limes, juice of
Handfuls of tortilla chips, crushed
2 green onions or chives, chopped and/or cilantro leaves, coarsely chopped

Lay the lettuce pieces on a platter to cover. In rows, arrange the black beans, tomatoes, avocados and cheese. Season with salt and pepper. Squeeze lime all over. Scatter crushed tortillas and fresh herbs over top to finish. Toss altogether to serve.

Great Add-Ins: Corn niblets, red onions, sour cream, salsa, jalapeno, hot sauce

Caribbean Black Bean Mango and Papaya Salad, Mediterranean Yogurt Herb Dip,
Italian Bruschetta and Mexican Taco Salad

Let's together #feedinggreatfutures 💕🙏 #keepfoodskillsalive 

Thank you to keynote speaker and my pal chef Sang Kim for connecting me to OFSHEEA President Derek Wun and @ofsheea for all the amazing preparations to make it such an enjoyable conference! I heard the participants loved my workshop- they found it most valuable and fitting for this year's food-centric conference. YAY! Hope to be back again! 

OFSHEEA President Derek Wun and Chef Sang Kim

I am so grateful for the wonderful people I have met, partner with and the incredible opportunities I have been given to do my life's passion. Thank you all and to the universe that has been so good to me. 💕🙏 

"We must be the change we wish to see in the world."-- Gandhi

Homestyle Szechuan Shredded Potatoes...

I am thrilled to share that one of my all-time favourite Chinese spicy and sour potato side dishes recipe is up on Produce Made Simple web-site: an educational campaign owned by The Ontario Produce Marketing Association (OPMA). They are a not-for-profit, member-funded organization whose main objective is to facilitate trade and enhance the marketing and promotion of fresh fruits and vegetables in Ontario whom I've partnered with.

This popular Szechuan tender-crisp potato appetizer originates from Qingdao, China. Dried red chilies and Szechuan peppercorns combine for its signature tongue-numbing spicy sensation with lemony overtones in this garlicky savoury tangy dressing. Adjust the level of spiciness, sour and sesame oil to your taste preference. Serve warm or cold.

Check out more about potatoes on Produce Made Simple. In a 2013 study, the majority of respondents said that they do not believe potatoes to be “nutritious”, nor “a good source of energy”! Well... they are naturally fat free, low in calories and gluten- free. A medium sized potato (150 g) is just 110 calories and really helps to satisfy hunger. It even has 3 g of protein! Potatoes are an excellent source of potassium, a good source of vitamin C and a source of fibre and folic acid. So go on... Eat your potatoes 🥔🥔🥔.  #ontariopotatoes  #eatmoreproduce

See the Recipe On Produce Made Simple

Homestyle Szechuan Shredded Potatoes
Serves 6 to 8

4 - 5 medium Ontario white potatoes (about 1 lb/500 g), peeled

Kosher salt
1 tbsp (15 mL) cooking oil
1/2 tsp to 1 tsp (3 to 5 mL) dried Szechuan peppercorns
6 dried Szechuan red chilies
3 cloves garlic, minced and divided
2 tbsp (30 mL) Chinkiang black vinegar
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) sugar
1 tbsp (15 mL) sesame oil
1/3 tsp (2 mL) sea salt
1 green onion, cut into 2-inch pieces and julienned (cut into long thin strips)

Note: Sichuan peppercorns are the dried red-brown berries from an ash tree and are known to have a slight mouth-numbing effect and lemony undertone.

Shopping Note: look for the chilies, peppercorns and vinegar in an Asian supermarket.

Cut a thin slice from one side of the potato to use as a bottom to steady the slicing. Cut the potato into thin 2mm slices. Stack a few thin rounds of potatoes, and slice into thin strips. Or use a mandolin.

Soak shredded potatoes in salted water for about 15 minutes to cleanse of excess starch and keep from turning brown. Rinse in a strainer under running water and place on top a bowl to drain. Pat potatoes dry with a clean towel.

Work those knife skills!

Heat the oil in a skillet or wok over medium heat. Add peppercorns, sauté until fragrant, about a minute. Discard the peppercorns, and toss in dried chilies and 1/2 the garlic in the oil; sauté briefly. Add in potato shreds, stir-fry constantly for three minutes, or until crisp-tender. Mix the sauce ingredients (vinegar, soy, sugar and sesame oil) in a bowl and pour onto the potatoes and add remaining garlic; stir-fry for 30 seconds. Toss with salt and green onions. Taste to adjust seasoning.

This is a nice spicy and sour shredded potato side dish that would complement a Chinese meal.

Full Recipe:

Homestyle Szechuan Shredded Potatoes
Serves 6 to 8

4 - 5 medium Ontario white potatoes (about 1 lb/500 g), peeled

Kosher salt
1 tbsp (15 mL) cooking oil
1/2 tsp to 1 tsp (3 to 5 mL) dried Szechuan peppercorns
6 dried Szechuan red chilies
3 cloves garlic, minced and divided
2 tbsp (30 mL) Chinkiang black vinegar
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) sugar
1 tbsp (15 mL) sesame oil
1/3 tsp (2 mL) sea salt
1 green onion, cut into 2-inch pieces and julienned (cut into long thin strips)

Cut a thin slice from one side of the potato to use as a bottom to steady the slicing. Cut the potato into thin 2mm slices. Stack a few thin rounds of potatoes, and slice into thin strips. Or use a mandolin.

Soak shredded potatoes in salted water for about 15 minutes to cleanse of excess starch and keep from turning brown. Rinse in a strainer under running water and place on top a bowl to drain. Pat potatoes dry with a clean towel.

Heat the oil in a skillet or wok over medium heat. Add peppercorns, sauté until fragrant, about a minute. Discard the peppercorns, and toss in dried chilies and 1/2 the garlic in the oil; sauté briefly. Add in potato shreds, stir-fry constantly for three minutes, or until crisp-tender. Mix the sauce ingredients (vinegar, soy, sugar and sesame oil) in a bowl and pour onto the potatoes and add remaining garlic; stir-fry for 30 seconds. Toss with salt and green onions. Taste to adjust seasoning.

Shopping Note: look for the chilies, peppercorns and vinegar in an Asian supermarket.