I wanted eggs with the flavours of banh xeo (a vietnamese rice flour crepe) so I came up with this vietnamese style omelette. it’s a great addition to your weekday lineup, whether for breakfast, lunch or dinner!
an incredibly quick and simple meal to make, this kung pao shrimp is sweet, salty, sour and spicy, with a distinctive ma-la / 麻辣 (numbing hot) sensation from the sichuan peppercorns. I’ve toned down the quantity of it in this version as I don’t like it to overpower.
your mind will be blown the first time you make fresh curry paste. pounding each ingredient in the mortar and pestle and smelling the wafting perfumes that are released is absolutely intoxicating. even if you don’t have a mortar and pestle, the satisfaction of making fresh curry paste from your food processor, blender, whatever it may be, is well worth the effort. your curry will turn out more fragrant, flavourful, and luscious, plus, you can freeze portions of it for a quick weeknight meal! this does require some ingredient hunting, but most of it can be found at your local asian market. if you’re okay with store bought paste, skip to part 2 of the recipe for instructions. serve with steamed white rice, or try our coconut rice for some extra richness.
soft and chewy rice cakes are decadently coated in umami-rich xo sauce made from dried seafood, shallots, garlic, and chilis. tossed with ground pork, shrimp and greens, this dish makes for a quick and texturally satisfying meal.
note - not all xo sauces are gluten-free so make sure to read the labels!
a simple side dish that delivers tons of flavour in not a lot of time. baby bok choy is sliced in half and charred on the grill to become deliciously roasty vessels that soak up a bright and zesty vinaigrette. top it off with tangy pickled onions and toasted peanuts for zing and crunch.
