sticky rice meatballs

sticky rice meatballs on the bottom right corner, topped with peanut sauce

OK so this is actually one of my favourites.  I love sticky rice and I love meatballs - so this is the best combo ever!!!  It's a dish I've had in Taiwan and my mom has made it a few times - it does take a bit of work so you want to make them for special occasions or when you have some extra time.  It's not hard - just has a number of steps but its totally worth the effort!  They are great as part of a main course but also could be used as bite size appetizers.  You can eat them on their own or serve them with peanut sauce, which is what I did recently.  My friends Jillian and Criff were in town for only one night and I really wanted to make a special dinner for them.  I went with a Taiwanese family style dinner (with lots of help from my husband, Ryan) and these meatballs were one of the 4 dishes we made.  Our friends loved it!

what you need:

• 1/2 lb lean ground pork
• 2 green onions, chopped finely
• 1 large egg
• pinch of salt and pepper
• 1/3 cup breadcrumbs
• 1 cup glutinous sticky rice (short grain rice, arborio rice would work as well)
• peanut sauce (see fresh rolls page for this recipe)

what to do:

1. Boil about 4 cups of water.  Remove from heat and add the rice; let it sit for about 1 1/2 hours.  This step par cooks the sticky rice. (note: this step can be done the day before).
2. Line a tray with parchment paper.
3. In a bowl, use your hands to combine the pork, onions, egg, breadcrumbs, salt and pepper.  Form meatballs (about 1 1/2" diameter) and place them on the parchment paper. 
4. Drain water from rice, and allow the rice to dry for awhile in a strainer or spread out onto a plate lined with paper towel and pat dry.  
5. Roll each meat ball in the rice until well studded with rice.
6. Steam meatballs for 20 minutes.  You can use a steamer, or create one by using a bamboo steamer basket over a pot of boiling water. (check out the gourmet sleuth website on how to use a bamboo steamer). 



electric steamer

7. Remove gently with chopsticks/tongs (be gingerly as you don't want to lose the sticky rice on the tongs!) - serve hot on their own, with a simple sauce of sriracha + soy, or with the peanut sauce for extra flare.  Enjoy!

best part! eating with friends

tasty tofu bites

a fun vegetarian appetizer!

I know some people aren't fans of tofu, and sometimes the soy bean curd gets a bad rep for being bland and funny in texture.  This is a great way to enjoy it, and it is a simple vegetarian appetizer that will satisfy your taste buds.  The spicy crispy outside and soft inside of the tofu mixed with the creamy but fresh peanut dipping sauce makes one delicious bite.

what you need:

• 1 package firm or extra firm tofu
• 2 tsp red pepper flakes
• 2 tbsp canola oil
• 2 cloves garlic, smashed 
• 1/3 cup natural peanut butter
• 1 tbsp grated fresh ginger
• 2 green onions, chopped finely
• zest and juice of 1 lime
• 1 tsp rice wine vinegar
• 1 tbsp soy sauce 
• salt and pepper
• *optional: chopped cilantro can be added to the peanut sauce & garnish

what to do:

1. Combine peanut butter, ginger, lime zest and juice, rice wine vinegar, soy sauce, and most of the green onions in a bowl.  (Save a little bit of the green onions for garnish).  Stir until a smooth sauce forms; set aside.
2. If your tofu came in water, be sure to pat it dry with a paper towel.  Cube into about 1/2" squares.  
3. In a pan, heat the canola oil on medium, then add garlic.  Do not let the garlic burn; once you see it start browning lightly and the oil has aromas of garlic, remove the smashed garlic from the pan.  Add red pepper flakes to oil.
4. Add tofu cubes (do not over crowd your pan or the tofu won't crisp up).  Flip the cubes every few minutes to get even browning on all sides.  Season lightly with salt and pepper.
5. Once the tofu is browned on all sides, remove from heat and plate.  Sprinkle chopped green onion on top for garnish.
6. Serve with the peanut dipping sauce & toothpicks.  Enjoy!

asian-inspired baked salmon

dinner in the oven!

This meal is quick, easy and you won't have any pots to clean!

Sometimes you get home from work and you just don't feel like making a big mess in the kitchen.  This dinner is perfect for those days - all you need is your oven, a cookie sheet and an oven-proof baking dish.  The Asian-inspired flavour combination of salty, sweet, sour, and umami really make this meal satisfying and delicious.

what you need:
*serves 2*

• 1 small bunch of asparagus
• 2 pieces of salmon fillet (about 4-5 ounces each)
• 1 sweet potato
• 1 green onion
• 1 tbsp toasted sesame seeds
• 1 tbsp honey
• canola oil, olive oil
• 2 gloves of garlic, finely chopped
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 5 dashes each of mirin and ponzu 
• 1 tsp rice wine vinegar
• salt and pepper

what to do:

1. Preheat oven to 400 degrees F.  
2. Mix 1 tbsp canola oil, garlic, ginger, soy sauce, mirin, ponzu and vinegar in a bowl.  Add the salmon and gently roll it around so the entire fish is covered with the marinade.  Set aside in the fridge.
3. Wash sweet potato thoroughly and leaving the skin on, cut into 1 1/2" thick medallions.  Toss in a bowl with 1 tbsp olive oil, pinch of salt and pepper.  Arrange on one half of your cookie sheet (line with parchment paper or aluminum foil).  Place in the middle rack of your oven.
4. Trim off tough bottom bits of the asparagus (about 1" off).  Toss the same bowl as above, adding a little more olive oil, salt and pepper as required.  Once the sweet potatoes have been in the oven for about 10 minutes, remove cookie sheet and spread asparagus out on the other half of the cookie sheet, do not stack them.  Return the cookie sheet into the middle rack of your oven.
5. Cut the green onion on a sharp angle to get the blade effect.
6. Line a oven-proof glass baking dish with parchment paper (make sure there is extra paper that flows over the edges of the dish) and place salmon fillets in the centre with the skin side up.  Add the rest of the marinating liquid and then take each corner of the paper and bring it to the centre and fold a few times to make a loose package enclosing the salmon.
7. Check the vegetables in about 10 minutes.  You want to flip the sweet potatoes and roll the asparagus around a little to get even browning.  Once you flip the veggies, put the dish with the salmon onto the top rack of the oven. Continue baking for about 10-15 minutes, depending on how well done you like your salmon.
8. Remove veggies once they are lightly browned.  Remove the salmon baking dish and cut away the extra parchment paper - turn the oven to broil and put the salmon back in for another minute or two (keep a close eye, it can burn quickly). The skin should crisp up nicely and become golden brown.
9. Arrange the asparagus, salmon and sweet potatoes on a plate.  Drizzle honey on the salmon and then sprinkle sesame seeds and scallions to garnish.  Serve hot and enjoy!

Enjoy minimal cleaning since you've lined all your bake-ware with parchment paper :)

asian smashed cucumber salad

simple and fresh

This is a classic Taiwanese side dish.  My mom makes it all the time in the summer, it goes really well with BBQ and anytime you want a quick salad with minimal effort.  The cucumbers are smashed so that they can really soak up the dressing flavours - sweet, savoury, sour and a little kick of heat - delicious!

what you need:

*serves about 4

• 8 mini cucumbers
• 3 tbsp rice wine vinegar
• 2 tsp white sugar
• 2 tbsp light soy sauce
• 1 tbsp canola oil
• 1 tsp sesame oil
• 2 garlic cloves, roughly minced
• 1 small red chilli pepper, chopped finely
• 1 tsp mirin (sweet Japanese cooking wine, optional)
• 1 tsp ponzu (citrus Japanese vinegar, optional)

what to do:

1. Mix all ingredients (except cucumbers) in a large salad bowl.  Taste and adjust if required (e.g. add more soy for saltiness, more canola oil if too acidic)
2. Cut tips off both ends of each cucumber.  You will need a knife with a wide side/face.  Place a cucumber in the centre of a big cutting board and smash it lengthwise with the side of the knife.  The cucumber will burst/crack - cut it into about 3 sections on a diagonal and then break it up a little bit with your fingers for a rustic look.  
3. Toss all the smashed cucumbers in the salad bowl with the dressing and refrigerate for about 10-15 minutes prior to serving to allow flavours to marry.  Serve alongside any BBQ protein or on it's own as a snack. Enjoy!

apple fennel salad

 crunchy!

Fennel is such an interesting vegetable - when you cut it you might be surprised at how strong it smells (like black licorice!) - but it's quite mild and adds great crunch to a salad.  I made this salad for Ryan's birthday BBQ and it was received well!  The sweetness of the apples, subtle flavour of fennel and brightness of ginger in the dressing make this salad delightful.  If you don't like asparagus, leave it out! Or replace with any other veggie you dig.  Tip: frozen ginger is easier to grate, so pop some into the freezer for dressings, ready to use.


what you need:

• 1 large fennel bulb
• 1 large apple (Granny Smith or McIntosh best)
• 1 orange pepper (red or yellow work too)
• 1/2 bunch of asparagus
• large bowl with lots of ice and cold water

      dressing:

• 1 tbsp grated fresh or frozen ginger
• 1 lemon's zest and juice
• 1 tbsp or so of honey
• 1/4 cup apple cider vinegar
• 1 tsp mirin (a sweet Japanese cooking wine) - optional
• 1/4 cup olive oil
• pinch each of salt & pepper

what to do:

1. Trim off tough ends of asparagus, then cut into about 1 1/2" sticks.  Blanche them in boiling water for about 1-2 minutes, until they are bright green.  Remove from hot water and immediately immerse into the ice bath.
2. Combine dressing ingredients and taste.  You may find that you want more acidity or sweetness - so you can add more lemon juice, vinegar, or sugar - but if you find it too acidic add a little more olive oil.
3. With a mandolin or sharp knife, thinly slice fennel (remove the top layer - tends to be tough) and bell pepper and save a few sprigs of the fennel fronds for garnish.  Thinly slice apple and squeeze some lemon juice on slices to prevent browning.   
4. Drain asparagus, then toss vegetables together with dressing and allow it to marinate in the fridge for about 10 minutes before serving (stays good in the fridge for about 3 days!).  Garnish with fennel fronds and enjoy!

Even the boys liked it:)

mini cheesecakes

i must say, these are so cute!

Item #2 from the shower - little mini cheesecakes!  These are so simple its crazy!  I got the original recipe from my friend Noreen (who loves food as much as I do!).  I added a lemony twist and they were really tasty!  They are a perfect few little bites, and very easy to eat - no fork required!

what you need:

*makes about 15

• 2 packages of 250 g light cream cheese (room temp)
• 2 cups graham crackers, crushed finely
• 3 tbsp brown sugar
• 1/4 cup unsalted butter
• 1/3 cup sugar
• zest of 2 lemons
• 1 tsp lemon extract
• 1 tsp vanilla extract
• 2 eggs
• 1 pinch salt
• berries or chocolate shavings, for garnish

what to do:

*Preheat oven to 375 F

1. In a bowl, beat cream cheese and white sugar until fluffy and smooth.  Add the eggs, lemon zest, extracts, salt and beat until mixed well and smooth.
2. Melt the butter until softened but not completely liquid.  Add the brown sugar until dissolved, then add the graham cracker crumbs (these can be store bought...but actually crushing up graham crackers make a better textured crust).
3. Butter a muffin tin (or line with muffin cups) - and spoon about 1-2 tbsp of the graham cracker mixture to fill the bottom 1/3 of the muffin cup.  Pack it down gently with the back of a spoon.
4. Fill the rest of the muffin cup with the cream cheese batter.
5. Bake for about 12 minutes, or until lightly golden on the outside and a toothpick comes out clean.
6. Allow to cool for 10 minutes, then gently pop them out by running a butter knife along the sides.  (if you used muffin cups they will just come easily out).
7. Refrigerate for at least 4 hours - they can be made a day or two ahead of time.
8. Garnish with berries or chocolate curls right before serving.  Enjoy!

fruit skewers - another really easy but pretty dish!

happy bride and bridesmaids

mini omelette tartlets

these are perfect for a brunch party

Over the weekend I was in Toronto for my friend Abby's bridal shower and I volunteered myself to be in charge of the brunch menu.  I was a little nervous but everything came together really nicely and all of us bridesmaids really made a great team.  Everyone had a great time, and left with full bellies.  The first recipe I'd like to post is my version of an individual mini omelette - super easy to make and equally easy to eat with your fingers!

what you need:
*makes 12

• 1 package puff pastry
• 10 eggs
• 1/2 small broccoli crown
• 1/2 red pepper
• 6 pieces prosciutto
• 1 green onion
• 1/2 cup shredded old cheddar
• salt & pepper

what to do:

*Preheat oven to 375 F.

1. Dice broccoli into small bits and blanch quickly in boiling water for about 1 minute.
2. Dice red pepper, green onion, and shred cheese.
3. In a large bowl, beat eggs and then add a pinch of salt and pepper.  Add the cooked broccoli, diced pepper and green onion, mix well.
4. On a floured surface, roll out puff pastry and cut into 12 even squares (or rectangles, doesn't have to be perfect).  Use the squares of puff pastry as lining for the muffin tin and push pastry down so that it fits into the muffin tin.  Extra pastry over flowing the muffin tin is okay, it looks rustic and will puff up.
5. Fill the pastry filled muffin tins with the egg mixture - do not overfill or the eggs will ooze out in the oven.  Top with some shredded cheese and 1/2 a slice of prosciutto - stand the prosciutto atop in a random, ribbon like pattern.
6. Bake for about 15 minutes, or until pastry turns golden brown and the egg is cooked (clean toothpick).  Garnish with thinly sliced green onions.  Serve warm or at room temperature.  Enjoy!

ready to bake!