Japanese – Page 2 – My Golden Apron

November 2016: Comfort at Home

November 29, 2016November 30, 2016Eating Out, For Your Information, Local Vancouver, RecipesLeave a Comment

Stanley Park – Late October….I Love Vancouver

As the holiday season is quickly approaching, we all tend to shift our already busy schedules into complete overdrive.

I yearn for slower pace to rest, and crave comfort foods and quiet times to reflect.

This November I stay put at home in Vancouver, taking my time to try new recipes, going around my favourite city to see what it has to offer.

Follow me on Instagram (@mygoldenapron) for updates (OO) ; tune in on November 30th 1030am sharp on Fairchild 1470 Ms. Deborah Moore’s program, we will be chatting about food and much more…

Official store opening: Ai and Om: Thank you very much!

At the end of October I was invited to the official grand opening of “Ai and Om”, the amazing artisan knife store located in Vancouver Chinatown, a big thank you to Chef and owner Douglas Chan and Ms. Katharine Manson for the invite! After I talked about my “beloved” nakiri knife on the radio show, I have received emails inquiring about their products and sharpening services/classes, please contact them directly at info@aiandomknives.com , or better yet, pay them a visit (129 East Pender Street, Vancouver, BC).

ai-and-om

http://www.aiandomknives.ca

Shop Local:

I’ve always been a big supporter of local businesses in Vancouver BC; here’s the link to what I’ve talked about this morning on the radio show:

http://bcbuylocal.com/

Old School Ramen: Larmen! @ Shibuyatei

Chef Sato’s humble restaurant has been operating in Richmond for 5 years, hidden at the corner of Sexmith Road and Bridgeport (very close to Costco). It is a very small operation (limited seating and the two times I went he’s the only one working) so the wait could be long but worthwhile to try this delicate, clean and flavorful broth, which is very different from all other choices available in Vancouver. I had the spicy clam ramen (he calls it “larmen”) which came in the right hot temperature, perfect for a cold winter day. There is also a limited supply: 20 bowls for lunch and dinner every day. Save room for the gyoza; my hubby had the katsu curry (fried pork chop with Japanese curry) and it was very tasty also. Chef Sato is very serious about his craft, he talked about it so passionately and it clearly shows in his food. Bravo for his dedication, as a home cook, I am inspired to work harder to hone my skills.

Shibuyatei: 2971 Sexsmith Road, Richmond, BC (corner of Sexsmith and Bridgeport Road, parking on the street).

Japanese inspired Vegetarian cafe: Workshop Vegetarian

Pictures of this quaint cafe are popping up on Instagram constantly, I had to drive out to North Vancouver (296 Pemberton Avenue (at Marine Drive) to see what it is all about ! Their motto is serving healthy vegetarian dishes, with vegan options available. We shared three things from their menu: the smashed avocado toast on their house baked organic natural yeast bread, organic “nama” shoyu ramen and the Kyoto style udon: My favourite is the toast, the noodle soups are very clean tasting and flavorful, I didn’t have room to try their baked goods so we will go back for another visit sometime!

http://theworkshopvegetariancafe.com/

workshop-2 — Smashed Avocado on organic natural yeast bread: the texture of the bread reminded me of foccacia, the smash has a hint of tartness which I enjoyed a lot!

workshop-veg-1 — Nama Ramen: Mushroom broth with hint of truffle shallot oil

workshop-3 — Kyoto style udon with tofu, mushroom and egg – light and clean tasting broth

Pizzette Lunch at Famoso Neopolitan Pizzeria on Commercial Drive

Once in a while I do love to have pizza our favourite is Zachary’s at Oak and 16th); we have walked by Famoso (1380 Commercial Drive (at Kitchener))many times and it is always very busy! Finally last Saturday we got in for lunch. I had absolutely no idea this is actually a chain across Canada (I always root for the independents) and I was pleasantly surprised! My hubby and I both ordered our own pizzette (7 inch small pizza) lunch which comes with either soup or salad, and I added a tomato bisque, cold rainy day calls for soup! I love thin crusted pizzas which is not too heavily loaded, theirs is just perfect to my liking; and the tomato soup, served with a spoonful of ricotta cheese was rustic and hearty. Service was upbeat and friendly, we now know another good place in one of our favourite neighbourhoods.

http://www.famoso.ca

famoso-pizza-1 — Tomato bisque – Hearty and Satisfying!

Comfort Foods at Home: Old recipes and new experiment (recipes coming soon: vegetarian friendly)

Cooking and Resting Lots at home…

My sources in Vancouver: Seafood City (Granville Island), Artisan Sake Maker at Granville Island (Osake), Vancouver Farmers Market (now Winter Market at Nat bailey is on), Fujiya Japanese food store (Clark Drive), Vancouver Island Salt Company (sea salt available at various locations), Bread Affair (bakery at Granville Island, also available at grocery stores).

Japanese Corn Potage: this no dairy recipe is still one of my favourites (recipe published March 2014 – check the archives) to make once in a while.

japanese-corn-potage

img_3490-1 — Roasted Butternut squash red miso shimeji napa cabbage udon – a keeper for winter!

New experiment: Roasted Butternut squash miso soup with shimeji mushroom and napa cabbage udon (new recipe coming) – it takes a little time but worthwhile! I used the turkey carcass to make the base stock (bonito flake/kombu dashi or just kombu dashi (for vegetarians) work just as well), roasted the butternut squash, sauteed the onions, added to stock and pureed to make the soup. Add little olive oil and the red miso paste to soup pot, add and sauteed shimeji mushrooms and cabbage, then add soup to pot. Udon cooked separately and put in bowls, ladle soup to serve, garnish with green onions.

When Japanese meets Italian: Roasted asparagus soup with homemade anchovy croutons and there is no dairy? A couple spoonful of Japanese rice (other than potato) will do the trick and give the creaminess which we all love. Inspiration came from recipe by Joy Manning on Food and Wine and Basho Cafe (another of my favourite in Vancouver); I made this vegetarian (kombu based dashi) except the croutons which I used anchovies as flavouring (sourdough bread seasoned with seasalt, olive oil), this pureed soup is creamy in texture yet light, perfect for light supper or lunch.

asparagus-soup

Last but not least…..Snapper Hot Pot Rice: snapper bones used to make stock (roasted bones, daikon, green onion, sake kasu, bonito flake/kombu dashi, small pork shank – at least 1 1/2 hours) then strained set aside, fish filet (by the fishmonger, my favourite Seafood City) and pin bones removed (I did myself at home), Japanese Haiga rice used for this dish, cleaned and soaked for 30 minutes prior to cooking. Seasoning (shiro shoyu/mirin/sake 3/2/1 ratio) added to rice in nabe and stir evenly, I added enoki mushroom (one thin layer) then the kombu (from stock making), slices of lemon), medium heat to cook rice stove top. Around the 9 minute mark, check the liquid (make sure it’s not all dried out) and add the fish filet on top, and cook for another 4 to 5 minutes until it’s done, the fish will remain very moist and tender. Remove from heat, remove kombu, lemon slices, flake the fish and serve with mitsuba (Japanese parsley), grated lemon zest and a touch of sansho (Japanese ground pepper), and a drizzle of homemade ponzu (dashi/soy/sake/mirin and lemon juice).

img_4009-1 — Fish flaked and served with chopped Japanese parsley, grated lemon zest and sansho ground pepper

August 2016: One Thing Leads To Another

August 31, 2016Eating Out, For Your Information, Local VancouverLeave a Comment

Want to know what have I been up to in August? On Wednesday August 31st, 2016 I will be on Ms. Deborah Moore’s radio show on Fairchild Radio 1470 at 10:30am sharp!

If you have any feedback or recommendations, I would love to hear from you! Drop me a line anytime at goldenapron@gmail.com

“Ai and Om Knives” in Vancouver Chinatown

Having the right and suitable kitchen wares certainly makes doing the job better; and a good knife takes you a long way…

I really don’t know much about knives, my limited knowledge came from tips I’ve picked up at cooking classes, or friends’ recommendations and through reading I don’t really like to get too technical with almost everything, I just know what “feels” right and what works for me personally. The last purchase for the “Santoku” was more than 10 years ago (I’m still loving my Wusthof Santoku. Since April I have been on the search for the “right” nakiri ((菜切り包丁) a great vegetable knife). There were a couple of choices but somehow it didn’t feel quite right; I kept thinking I might as well wait and pick up one when I travel to Japan….Until last Saturday…

My hubby always say I like to “tuck” information away and somehow I can miraculously pull it out when timing is right. I came across the posting about ‘Ai and Om”‘s opening on Instagram (through another instagrammer MaknMing) around three months ago; and finally it opened on August 21st.

Last weekend I decided to check things out; I was standing outside their door; just one glance at the display window and there it was….I summoned the courage and went in…

The picture below says it all….and I was happily chopping and dicing away on Sunday..

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Thank you for your help, Yvonne and Douglas (and thanks for answering my message!), I will introduce myself properly next time and will be in touch soon!

Check out their store and ask for recommendations: 129 East Pender Street, Vancouver Chinatown.

I found this article afterwards:

http://scoutmagazine.ca/2016/05/11/diner-chef-douglas-chang-to-open-ai-om-knife-store-on-e-pender-street-in-chinatown/

FoodVideo: Chinese cooking channel on YouTube, WeChat and Weibo:

This channel is so much fun to watch: the videos are short and stylish; cooking demonstrations and instructions are simple to understand; there was this particular video which showcases two simple family style dishes from Yunnan cuisine (something I am not familiar with also); it looked so delicious and simple to make, the names are interesting also, roughly translated to “Red Three Chop” and “Black Three Chop” .

I certainly put “Nakiri” into good use over the weekend. As I am unable to find some of the ingredients (the “black coloured” pickled Brassica juncea – mustard green), I sourced out local ingredients and came up with my versions; I wanted to find out what is the English name of the pickled vegetable used and I contacted the home cook on weibo; I was thrilled to hear from her!

“Triple Red Dice” and “Triple Green Dice” : Great with rice or noodle, suitable for entire family and it’s easy to make. Initially I “googled” the Chinese ingredient and the translation I got was ‘Kohlrabi”, big head vegetable (haha). Have you ever tried cooking with kohlrabi? The first time I had it was at Pidgin Restaurant (more than 4 years ago I still remember the Dan Dan Kohlrabi), and more recently I’ve used the raw kohlrabi for the Dan Dan Noodles (Thanks Nourish Vancouver); it’s the first time I try kohlrabi in its cooked form and it has a very nice sweet flavour.

Triple Green Dice: minced garlic and ginger, minced pork, kohlrabi, green pepper, Serrano chili pepper, shiitake mushroom, green onion, Tamari soy used as seasoning, and finish with Vancouver Island Fleur del Sel. (triple green: green pepper, kohlrabi, Serrano chili pepper)

Triple Red Dice: minced garlic and ginger, minced turkey (non-medicated and free range), heirloom tomatoes (they are in season!), red pepper, Thai chilli pepper, green pepper, Tamari soy used as seasoning, a drizzle of maple syrup and finished with Vancouver Island and Co. Fleur del Sel. (triple red: tomatoes, red pepper and Thai chili pepper).

This is what I truly believe in: Cook with love, always think of who you are cooking for, remember to season and adjust to personal tastes and dietary concerns!

Vancouver Island Salt Co : I met them at the Dinner Party YVR Event and I’ve been using their product ever since..(my personal favourite: smoked sea salt).

http://www.visaltco.com

My take on Yunnan Chinese food using local ingredients: my friends call it Deb’s brand of fusion (I dislike this word but what can I call them?) – Triple Red Dice and Triple Green Dice

Fun on Fraser Take Two: Change is Constant

As our beloved city of Vancouver kept growing, the little hubs in our neighbourhood kept changing; old favourites might be gone, perhaps finding new love…

Opa! Nammos on Fraser:

I must confess I am not the biggest fan of Greek food but somehow having dined at Nammos twice (Brunch and dinner), I love their fresh and no fuss approach: Family style share plates with great vegetarian options, fresh and light tasting (try their crispy calamari with the beet dip), good size portion and reasonable pricing; the restaurant is spacious and airy, patio seating available…and it’s right next to Earnest Ice cream (OO).

IMG_2552 (4) — Share plate at brunch: Calamari with beet dip; Nammos Salata: spinach, arugula and manouri with honey vinaigrette, a side order of swiss chard, grilled vegetarian sandwich

Tender grilled octopus: one of the shared plates we had for dinner

Penang Bistro on Fraser (Used to be Bodhi Choi Heung)

Celebrated a friend’s dinner last week at Penang Bistro (Back to Fraser Hood!); Three things which stand out: the fluffy roti and the pork chop (sweet and sour) with fried kabocha squash; and lastly I must commend our server for his food knowledge and superb service, he understands the menu and the components for each dish very well.

Sweet and Sour Fried Pork Chop with Fried Kabocha

IMG_6680 (1) — Fluffy Roti; my friends had the beef and chicken satay skewers

Summer Time…Chilin’ and Cooking

July 26, 2016July 26, 2016Eating Out, For Your Information, Local Vancouver, UncategorizedLeave a Comment

Chilin’ on Fourth – Yuzu Lemonade @ Raisu

Summer Time: Chillin’ and Cooking….A snapshot of my July in Vancouver..

On Wednesday July 27 I will be on Ms. Deborah Moore’s radio show on Fairchild Radio 1470 at 10:30am sharp! ‘If you have any feedback or recommendations, I would love to hear from you! Drop me a line anytime at goldenapron@gmail.com

Keep Chilin’ and Cooking (OO)

Modern Chinese Cooking Class @ Nourish Cafe (3742 West 10th Avenue, Vancouver, BC)

Last week my “cooking buddy” Jo and I took a ‘Modern Chinese Cooking Class” at the newly opened Nourish Cafe; owner and instructor Dan taught us how to make a simple version of “baos” (steamed buns) and “Dan Dan Noodles” – it was a fun and refreshing take on some old Chinese classics! I went with no expectation and left with great ideas; in fact Dan has solved one of my recent cooking dilemmas! Nourish’s food philosophy and practices are actually very close to what I’ve been learning over the past few years since we made some significant lifestyle changes; Thank you Dan and Lisa, it was great pleasure meeting you both and I shall return sometime! Check their website for class schedules.

http://www.nourishvancouver.ca

Brunching at Nourish – Sriracha hummus and potato cakes and Eggs Benny; they offer delicious and nutritious options for Vegetarians and Vegans

Dan’s Dan Dan – here’s what we assembled and devoured in class ; the tahini and almond butter base “dan dan” sauce was absolutely delicious! Thanks Dan for the inspiration, you actually just solved one of my cooking dilemmas!

Deb’s experimental Dan Dan – inspired by Dan’s recipe, I’ve changed things up a bit by adding sea kelp noodles (50% kelp/50% regular noodle), sesame tahini (omit sesame oil) and balsamic vinegar. Recipe coming soon.

French cooking classes: Tartine and Maple

http://www.tartineandmaple.com

French cooking is always very close my heart; Jo and I attended two demo-cooking (French cooking and later Brioche) classes learning from the lovely Valentine at Uncommon Cafe, she definitely made everything so easy! Check her website for class schedule!

Below is the picture of the asparagus and cheese tart which I created at home, following her recipe (from her other french cooking class); I think I may have conquered my fear in working puff pastry…one step at a time!

Shrimp croquettes @ Raisu in Kitslano

The latest “sister” restaurant to Kingyo (Davie), Rajio (west 10th) and Suika (West Broadway); Raisu opened recently on West 4th Avenue (2340 West 4th Avenue, Vancouver, BC), a big thank you to Brian (Seafood City) who told me about this new venue! There’s no storefront on the street level, look for a small entrance which leads you to an open space with patio on the second floor!

The shrimp croquette was so delicious and resembled the fluffy crab claws at a Chinese banquet; the vegetarian udon was packed with flavor! A cool open space with good vibe, where else would you be listening to Billy Joel and watching old-time Bruce Lee’s movies while enjoying some delicious bites? Reservations recommended (by phone only).

We usually associate croquettes with potatoes; this is completely different and I think they have hit a home run with this dish! Now I’m curious and want to “dissect” this at home..

We waited for 45 minutes for a table at another drinking place; so we didn’t try their Teishoku! Vegetarian udon was light and packed with flavor (miso)…Love it!

An old favorite revisited: Secret Garden Tea Company

My buddy DP and I paid a visit to this established and timeless favourite in Kerrisdale, they will be moving this summer! We had their High Tea set and I think their lemon tarts is still my favourite…They will be moving to a new location (on West 40th, still in the neighbourhood) sometime this summer.

http://www.secretgardentea.com

It’s never too hot to cook: check out my noodle recipes (new and old postings)

I’m making more “mixed” noodle dishes this summer, experimenting with the spiralizer (yes finally new toy!) and new products (kelp noodle); meanwhile check out my old recipes (Type in the keywords in the “search” box (left column) above “RECENT POSTS”. My favourite recent posting is last month’s Sake Kasu sablefish (OO)

Sea Kelp “noodle” – available at Whole Foods – experimenting and recipe coming soon! Check out my instagram!

My Lazy Phnom Penh Noodle (July 2014) – it’s still one of my favourite things to make)

Mushroom Soba Salad (February 2014)
Vegetarian Soba with Lemon Vinaigrette (March 2016)

Hello…Every day is a Good Journey

June 22, 2016August 31, 2016Cooking Classes, Eating Out, For Your InformationLeave a Comment

IMG_1837 (1)

Hello and how are you doing? After a two month hiatus, back to my regular schedule!!

Want to know what have I been up to the past two months? On Wednesday June 22nd, 2016 I will be on Ms. Deborah Moore’s radio show on Fairchild Radio 1470 at 10:30am sharp! Here’s an outline for the program (subject to change and not in particular order)!

If you have any feedback or recommendations, I would love to hear from you! Drop me a line anytime at goldenapron@gmail.com (OO)

WE LOVE FISH AND PORK: Father’s Day

Father’s Day menu: Oven roasted sablefish with mushroom “jus”, sea asparagus, nori and green onion, steamed broccoli and roasted brussel sprouts, sister in law’s potato salad, deep fried pork cutlet “cubes” with spicy sweet and sour tomato sauce (think outside of the box), Fresh shrimp and garlic stem ‘scramble”, and a side of healthy wild rice blend.

Recipe: Sake Kasu and Miso Sablefish (black cod): (See other posting for recipe)

IMG_2137 (1) — Homemade: Oven roasted Sable fish with shiitake/shimeji “jus” , bok choy, sea asparagus, nori and green onion

My sources: Seafood City (Granville Island), Fujiya (Clark Drive, Vancouver), Vancouver Island Salt Company…

Check out Betty King Sauce (www.bettykingsauce.com) if you want a spicy kick for any dishes!

The return of sushi bars to Vancouver: Sushi Maumi (1226 Bute Street (and Davie)

For nigiri sushi lovers only; a small 10-seat restaurant, reservations required (three sittings 6 , 730 and 9), fresh fish from Japan and I love their anago tempura!

http://www.facebook.com/sushibarmaumi

Rustic Italian Fare: Osteria Salvio Volpe (Fraser and Kingsway)

Rustic Italian food focus on family style dining, fresh pasta and meats cooked in wood fire grill, love their roast chicken! Simple rustic tasty foods, friendly service and great atmosphere. Reservations recommended.

http://www.saviovolpe.com

Bingsoo time! We love desserts in Vancouver: Snowy Village (two locations; Robson Street in Vancouver and Alexandra Road in Richmond)

My hubby loves their bingsoos and we have been back four times already…

RECIPE: Sake Kasu and Miso Sable Fish

June 22, 2016July 26, 2016Fish, RecipesLeave a Comment

IMG_2137 (1)

We love Sable fish!!

A simple marinade recipe for sable fish (black cod); sake kasu is the “lees” that remain after the fermented rice mash has been processed during the sake making process. It is a natural flavor enhancer for meats, fish and soups, available at Japanese food stores (see sources below).

Ingredients (enough for 4 servings (almost two pounds) of black cod (each fillet 1 inch in thickness) : 1/2 cup of sake kasu (sake lees – you can find it available at Japanese food store in the refrigerated section*), 1/4 cup water, 1/4 cup mirin, 1 to 2 Tablespoons coconut brown sugar (my preference), 2 Table organic white miso paste, sea salt for seasoning

Preparation:

Using paper towel, pat the fish dry completely.
In a large mixing bowl, combine sake kasu, miso, water, mirin and sugar, slowly whisk and blend until the mixture is smooth.
Fill a large zip lock bag with the marinade, carefully place the fish and make sure they are completely covered with marinade. Put the bag and lay it flat on a prep tray (I used stainless prep trays, available at Japanese stores). Seal and refrigerate for 1 (minimum) to 2 days.

When you are ready to cook the fish:

Preheat the broiler.
Remove sable fish from marinade, using paper towel, carefully wipe the fillets dry without breaking them. Do not rinse with water!
Lined a rimmed baking sheet with aluminium foil
Place the fish skin side down, lightly season with sea salt
Broil until the surface is nicely browned and fish begins to flake, about 5 minutes. Keep an eye closely and make sure you don’t burn the fish!
Turn the fish gently to brown the skin, 2 to 3 minutes.
To test if the fish is done, I used Japanese metal chopsticks (thin skewers will do) to poke the fish gently. If it slides in smoothly, it’s done.
Remove the bones before serving.

***Instead of broiling, I baked the sable fish (parchment paper lined rimmed baking tray) at 400 degrees, it took 10- 12 minutes to cook through. Sear the fish first if you want the “browning” effect.

FYI: I served the cod with a shiitake and shimeji mushroom dashi “jus” with sea asparagus and Shanghai bok choy, seaweed flakes and green onion (recipe will be posted at later date).

Resources:

*Osake Artisan Sake Maker sake kasu, available directly from their store in Granville Island (Vancouver) or online, It is also available at Fujiya (912 Clark Drive, Vancouver, BC)

http://www.artisansakemaker.com

For sea salt: I met the wonderful team from Vancouver Island Salt Company a couple of months ago through Dinner Party YVR; my personal favourite is their smoked sea salt. Their products are available at finer food stores, check out their website, eat and shop local!

http://www.visaltco.com

For sable fish: My go to place in Granville Island, Seafood City; owner Brian and his crew will take good care of you! They carry condiments also which go well with seafood; I got a bottle of Jonny Hetherington’s Habanero pineapple hot sauce which I used for my spicy sweet and sour sauce, something very tasty to try and “think outside of the box”.

http://www.seafoodcitygi.com

RECIPE: Vegetarian Soba Salad with Lemon Miso Vinaigrette

March 21, 2016March 22, 2016Recipes, Vegetarian1 Comment

I have been following Ms. Sonoko Sakai the last while on Instagram since I came across photos of her soba making workshops; it is on my “bucket list” to make it to LA one day to attend her classes and learn how to make soba You can imagine how ecstatic I was when I read Francis Lam’s article “Sonoko Dreams of Soba” in March edition of Saveur; there is was..a beautiful photo of her soba salad with lemon-miso vinaigrette, and it has all the flavors which we love: lemon, miso and ginger! Since I don’t know how to make the noodles, I used packaged organic soba; it is still a little chilly here in Vancouver, at this time I prefer to have a warm salad so I lightly sautéed some of the vegetables, and added different ingredients to our liking and dietary needs. Ms. Sakai, thank you very much for the inspiration; I just have to fly to LA to take your soba workshop sometime soon.

Ingredients (serves 4):

For the salad: Small Radicchio leaves (about 6 to 8 pieces), 3 to 4 stalks of kale rabe*, 16 small variety of cherry tomatoes (roasted)*, 2 small carrot (peeled), 1 medium English cucumber (thinly sliced crosswise), 50 g (about 1/4 package) of sugar snap peas, green onion (1 stalk, finely chopped), a package of organic buckwheat noodle (200g, you can use less noodle), drizzle of olive oil

For the dressing: 1/3 cup extra virgin olive oil, 3 Tablespoon freshly squeezed lemon juice, 1 1/2 Tablespoon rice vinegar, 1 1/2 Tablespoon soy sauce, 1 Tablespoon white miso paste, 1 teaspoon toasted sesame oil*, 1-2 teaspoon maple syrup*, juice of one inch piece ginger (peeled), kosher salt and freshly ground black pepper

*these are my substitutions and additions: kale raab is actually very delicious and sweet

Here’s the link for the original recipe:

http://www.saveur.com/cold-soba-salad-miso-vinaigrette-recipe

Preparation:

Preheat oven to 400 degrees F.
Wash the vegetables, strain and dry thoroughly
Cut the cherry tomatoes into halves, toss lightly in drizzle of olive oil on shallow baking dish. Spread them out into one layer and season lightly with kosher salt. Roast for 15 to 20 minutes, until tomatoes are soft. Set aside.
Tear the radicchio leaves and chop the kale rabe into medium bite size pieces; set aside
Using a simple vegetable peeler and cut the carrot into ribbons (they will be curly); slice the cucumber thinly; set aside
In a large bowl, prepare an ice bath. Remove and discard the stem end and string from each sugar snap pea pod. Place them in boiling water for approximately 2 minutes, transfer them into the ice bath to stop the cooking process. Drain the peas thoroughly, toss together with cucumber and carrot ribbons.
Using a microplane set over a fine sieve (or tea leaf strainer) set in a bowl, grate the ginger into the sieve, then using a small spoon, press on the ginger solids to drain as much as juice as possible.
In a small bowl, whisk the olive oil with lemon juice, rice vinegar, soy sauce, miso paste, sesame oil and maple syrup. Pour 1 teaspoon of ginger juice (I used more actually) and mix well with the dressing. Season with salt and freshly ground pepper, whisk until emulsified.
In large pot of boiling water, cook the soba noodles according to package instructions; treat it like pasta and cook until they are al dente. This step requires your full attention as soba noodles can be overcooked easily. When they are done, rinse under cold water (until water is no longer murky), toss and drain the noodles thoroughly, set aside.
In large saute pan, heat a teaspoon of the dressing over medium high heat; add the kale raab, cook for 2 to 3 minutes (until it is wilted), add radicchio and cook for another minute; use a pair of tongs to toss the vegetables together. Keep in mind you would like to keep the vegetables “cooked” yet crunchy.
Using a large bowl, mix the vegetables and soba noodle; assemble the salad onto a large platter or divide into 4 serving plates with dressing on the side. Garnish with chopped green onions and roasted cherry tomatoes. Enjoy!

I made the dish and served family style at my father-in-law’s birthday party.

Note: If you like soba noodle salad, go to my blog archives and check out my Mushroom Soba Salad with Yuzu Ponzu dressing, published in February 2014. Store leftover dressing in a mason jar (I just love them!), should be good for 1 to 2 days. I used it the next day with sauteed kale rabe and granny smith apple bits, it was absolutely delicious.

East Meets West = West Coast Cool: Tangram Creamery @ Arbutus Vancouver

February 10, 2016March 22, 2016Eating Out, Greater VancouverLeave a Comment

Last Saturday I got a “hot tip” from my foodie pal Ms. Moto about a “cold delight”; she couldn’t stop raving about the hoji-cha ice-cream and insisted we must go, and go we did…..there was no turning back.

Tangram is the latest addition to our local ice-cream craze; located on the busy Arbutus Street (2729 Arbutus) between West 11 and 12 Avenue, just a couple of minutes walk away from one of my favourite butchers Pete’s Meats.

There were Nine offerings on their menu, displayed prominently on the wall: Seven ice-cream flavours (Tahitian Vanilla/Double Chocolate/Guatemala Coffee/ Matcha/Hoji-cha/Salted Caramel/Strawberry Strudel) and two sorbet (Mango/Lychee).

Heeding Ms. Moto’s advice, I decided to go for the Hoji-cha and added a scoop of Guatemala Coffee in a “cup”, an ice-cream version of my own “yin-yeung” (tea and coffee duo, a Hong Kong style cafe reference):

The distinct smoky tea flavour hit instantly on the first bite (hoji-cha is a charcoal roasted Japanese green tea, originally from Kyoto). As I savoured, the silky milky-ness came through and finally the right amount of sweetness lingered on, tantalizing my palate and playing a trick in my mind: I felt as if I was enjoying an ice-cold “hoji-cha milk tea”, it was absolutely brilliant! I don’t ever recall any other ice-creamery having such an offering. Let’s not forget the Guatemala Coffee, which is richer in flavour and slightly bitter, definitely well suited for coffee lovers.

The day before Valentine’s, I decided to pop by Tangram again to pick up another pint for dessert, and try something else which I had my eye on since the other night: A single scoop of Strawberry Strudel ice-cream in their house-made Langue de Chat (cat’s tongue shape), a French sugar cookie cone.

One bite and I was smitten: the strawberry’s tartness and sweetness were well-balanced, the freshness and the strawberry flavour, combined with specks of strudel, gave the ice-cream a different texture, it was heavenly. The cone was flaky and complemented the ice-cream very well, the tail end of the cone was dipped in chocolate is a nice touch; however I found it melted quite quickly, perhaps I was really taking my time to savour every bite.

This is just a personal preference: I find their scoop sizes just right and I like their texture, it may not be the creamiest but it is smooth and silky. The pricing is very reasonable: one scoop for $5.00, double for $7.00, triple for $9.00 and a pint (16 ounces) costs $10.00; add an extra dollar and you can enjoy the special French sugar cookie cone/bowl.

At first glance I somehow thought “Tangram” was Korean (thinking along the lines of “Gangnam” style), it is the “English” name for the Chinese “QiQiaoBan”, the incredible “Seven pieces Transformation Puzzle”, derived from Chinese (tan) and Greek (gram) origin (Check out Wikipedia!). Their brand “story” behind its name is another “story” for me to uncover some other time.

To my dear friend Ms. Moto: Thanks for introducing us to this wonderful place; cannot wait to go there to try something else with you next time (OO)

By the way, we picked up a pint of Lychee Sorbet…it was so refreshing! Look forward to see what else Tangram will bring us this summer!

Information:

Tangram 2729 Arbutus Street, Vancouver, BC (Between West 11 and 12 Avenue, Kits area), follow them on Instagram @tangramcreamery

Local ice-creamery; friendly service and reasonable price point, communal table and seating available; must try hoji-cha flavour (especially for Japanese tea-lovers) and their in-house made cookie cone, other offerings include coffee and macaron ice-cream dessert, their taste is authentically Japanese.

RECIPE: WAFU Tomato Orzo Soup

January 19, 2016January 19, 2016Deb's Kitchen, Recipes, Stews and Soups, VegetarianLeave a Comment

Post holiday season “cleanse” at home with lots of soup and vegetables….I have used this tomato soup base for different dishes (seafood pot, hot-pot base, just to name a couple); today I add orzo and kale, it turns into a healthy wholesome meal… Enjoy (OO)!

Serves 2-4

Ingredients: 8 medium tomatoes (vine tomatoes for this recipe), 1 clove of garlic (peeled and finely minced), 1 large onion (thinly sliced), 2 Tablespoon Extra virgin olive oil, 4 cups of katsuobushi dashi, 1/2 cup of orzo (or pasta of your choice), 1-2 Tablespoon white miso, 2 Tablespoons of kaeshi (see recipe under “Vegetable Curry Udon), kosher salt (to season tomatoes for roasting), kale (handful, stalks removed and finely chopped), savoury seaweed flakes (for garnish).

Preparation:

Pre-heat oven to 350 degrees F.
Prepare the tomatoes: wash, core and cut them into halves, toss in 1 Tablespoon of extra virgin olive oil, lightly seasoned with kosher salt, lay them evenly on baking tray, roast them for 25 to 35 minutes, or until caramelized. Remove from oven, set aside and let them cool.
Prepare the onions (thinly sliced) and garlic (peeled and finely minced).
Prepare katsuobushi dashi broth (can be done 1 to 2 days ahead, reheat refrigerated broth and keep it warm for later use, use kombu broth only to make it entirely vegetarian).
In large pot, using medium high heat, heat remaining Tablespoon of extra virgin olive oil, saute onions, stirring constantly, until onions become soft and turn translucent. Add the 1 Tablespoon of miso to the onions, continue to cook, stirring constantly and mix well, do not burn the miso.
Add the roasted tomatoes to mixture, stir and cook for 2 to 3 minutes.
Add warm dashi broth and 2 Tablespoons of kaeshi to the pot, scrape the bottom, cook for 2 to 3 minutes and bring to a boil. Skim off any fat or scum from the mixture, reduce heat to medium low and simmer for 25 – 30 minutes.
Prepare the kale for garnish.
When soup is almost ready, boil water in a different pot to cook the pasta (usually 100 grams of pasta to 1 litre of water), add kosher salt to boiling water, then add the orzo and cook according to instructions.
Taste and adjust the seasoning of the soup (if necessary), put orzo pasta into bowl, ladle the soup, garnish with chopped kale and seaweed flakes, now ready to serve and enjoy!

Note:

I have used the Rustichella d’Abruzzo’s orzo pasta for my recipe (available at Gourmet Warehouse on East Hastings, Vancouver, BC), the savory seaweed flakes is from Cornish Sea Salt Co (also available at Gourmet Warehouse).

See “Vegetable curry udon” for kaeshi recipe – I have used the kaeshi (instead of just soy sauce and mirin) which I made for the curry udon as seasoning; you can even add a dash of sake when cooking the onions and tomatoes, add red chili pepper flakes to make it spicy, be creative!

Katsuobushi dashi broth – made with kelp and dried bonito flakes

I added leftover cauliflower to the soup and use less orzo, it is always a great idea to have more vegetables.

http://www.gourmetwarehouse.ca

http://www.rustichella.it

RECIPE: Vegetable Curry Udon

January 19, 2016March 22, 2016Deb's Kitchen, Japanese, Pasta and Noodle, Recipes, Stews and SoupsLeave a Comment

A bowl of savory and mouth-watering curry noodle soup on a cold Vancouver winter day!

My recipe is loosely based and adapted from Japanese Soul Cooking (By Tadashi Ono and Harris Salat), one of my great recent cookbook finds! They use soba broth (it’s called kake soba broth) to enhance the flavor of curry; I added turmeric (when sautéed the onions and vegetables), diced apple and fukujinzuke, commonly used to serve with Japanese curry rice, are used as garnish (in addition to green onion) to a hint of sweetness and add “crunch” to the dish, the end result is much more flavorful. Leftover curry taste even better the next day, add more vegetables or meat then serve with rice as a donburi (you can always add crispy fried pork cutlet (tonkatsu), or simply freeze it ready for use anytime for quick ready-to-go weeknight dinner; Enjoy (OO).

Serves 2-4:

Ingredients: 4 bricks of fresh-frozen sanuki udon, 1 large onion (thinly sliced), 1 small head of cauliflower (florets roughly chopped), 1 medium zucchini (diced), 4 small bunched carrots (peeled and chopped), 3 Tablespoons of ground turmeric, 1 Tablespoon of mirin, 1 Tablespoon extra virgin olive oil, 1 package (110g) Japanese curry roux (I used Glico Medium Premium), 6 cups of katsuobushi dashi, green scallions (white part only, thinly sliced on an angle), kosher salt (light seasoning when cooking vegetables).

Note:

To make the dish completely vegetarian, simply substitute the katsuobushi dashi with kombu dashi broth

For Meat Lovers: Thinly sliced pork or minced pork goes very well with the curry, I used the a bit of ground ginger and apple, turmeric powder and kaeshi to marinade the pork (minced or thinly sliced) night before if I am adding protein to the curry.

You can use curry powder and potato starch instead of the instant curry roux.

Check out Ms. Namiko Chen’s Just One Cookbook, she has a great pork curry udon recipe.

Here’s a picture of the fukujinzuke!

*Recipe for kaeshi (makes 2 1/2 cups) – from Japanese Soul Cooking

Prepare 2 to 3 days in advance this recipe : Add 2 cups Japanese soy sauce (I used only 1 1/2 cups + 1/2 cup katsuobushi dashi to make it less salty), 1/2 cup mirin, 3 Tablespoons sugar (I used coconut nectar instead, adjust the sweetness accordingly) – Add all ingredients into saucepan and bring to boil over high heat. Turn off the heat and allow mixture to cool off to room temperature. Refrigerate for 2-3 days to allow the flavors time to mingle, store in glass bottle and refrigerate up to a month.

**In Japanese Soul Cooking – they prepare the kake soba broth (combining the kaeshi and dashi and a lot of mirin) ahead of time, I did not combine the katsuobushi dashi broth and kaeshi, I add them separately into the curry and use a lot less mirin. Check out their book, it’s filled with wonderful recipes, thank you very much for your inspiration.

Preparation:

2 to 3 days before – prepare kaeshi (see recipe above, refrigerate in glass container ready for use)
Prepare dashi broth (can be done 1 to 2 days ahead, refrigerate in glass container ready for use)
Prep all the vegetables
In a large saucepan, reheat the dashi broth (if you did not make from scratch the same day) and keep it warm
In a different large heavy pot, heat 1/2 tablespoon olive oil using medium high heat, add cauliflower and cook for 2 minutes, then add carrot (cook for another 2 minutes) and zucchini, lightly seasoned with kosher salt and 1 Tablespoon ground turmeric, saute in total 5 to 6 minutes then remove from pot, set aside.
In the same pot, heat another 1/2 Tablespoon olive oil (medium high heat), add sliced onion and 1 Tablespoon of mirin and saute, stirring constantly for 2-3 minutes, until onion becomes soft and turn translucent (I let it caramelize a little). Add the remaining 2 Tablespoons ground turmeric and cook, stirring constantly and mix well, be careful not to burn the turmeric!
Add the warm dashi broth and 1/2 cup of kaeshi to the pot , scrape the bottom of the pot, cook for 2-3 minutes and bring to a boil. Skim off any scum and fat from the broth. Reduce heat then let the flavors mix and cook for another 10 minutes.
Turn off the heat, add the curry roux, using a strainer or chopsticks, melt the roux and blend nicely with broth mixture.
Turn on the heat to medium high, heat the curry, stir occasionally, making sure it will not stick and burnt on the bottom. Using small fine mesh strainer, remove any scum.
Add cauliflower, carrot and zucchini mixture to curry, using medium low heat, let it simmer for another 15 to 20 minutes, gently stir occasionally to prevent sticking and don’t break the vegetables. Keep it warm using low heat (and it will not burn), taste the curry and add seasoning (using kaeshi) if necessary.
Prepare garnish – diced apples (squeeze a bit of lemon juice to prevent it from turning “brown”) and scallions
Meanwhile using a separate pot, boil water to cook the sanuki udon (according to instructions approximately 1 to 2 minutes) – I prepare each serving individually
Turn off the heat, put udon into bowl, ladle the curry over noodles, garnish with diced apples, scallions and fukujinzuke, now ready to serve and enjoy!
If you are adding ground or sliced pork to this dish, lightly saute the pork in the beginning and set it aside, add the meat last when vegetables are cooked, bring curry to boil and turn off heat immediately, the meat will cook through and remain juicy!

Where to shop for ingredients in Vancouver: Fujiya (Japanese groceries, fukujinzuke is available – 912 Clark Drive, Vancouver, BC), Nikuya (11220 Voyageur Way, Richmond, BC – for sliced pork), T and T Supermarket (Various locations – for Sakura Farms ground pork), Japanese Soul Cooking (Available at Indigo, Amazon, I purchased mine from Crate and Barrel at Oakridge Centre).

New York City: “Getting to Know You”..all over again.

December 15, 2015March 22, 2016Eating Out, New YorkLeave a Comment

Hello from NYC – gingerbread display at “Lord and Taylor’s”

“Getting to know you…Getting to feel free and easy…When I am with you…Haven’t you noticed suddenly I’m bright and breezy…Because of all the beautiful and new things I learn about you…” – Rodgers and Hammerstein’s “The King and I”

Two weeks ago I kick started my holiday season in New York City, and spent the most wonderful time with my dearest sister, niece, my cousins and their better halves.

We talked, we laughed, we cried, we shopped, we drank, we ate….Life is wonderful and filled with precious moments, I am truly thankful.

I am happy and content to be back in “Raincouver” with my hubby; until the next time I see my family again, I miss you all (OO)

Here’s a snapshot of some of my favourite moments and places:

Alone time at ramen-ya in NYC: now that’s a first for me..

http://www.hidechanramen.com

Vegetarian ramen and a side order of pork “bao” – Will the bao trend ever end?

First night’s dinner at Vaucluse, another first…(first visit to restaurant, first time meeting my cousin’s girlfriend (OO)

http://www.vauclusenyc.com

My favourite dish: delicata squash with chanterelle, shallots, poached egg and red wine jus..new ideas spinning in my head

After dinner food shopping at Westside Market…my cousin went bonkers..Amy (cousin’s lovely wife) and I just followed..

http://www.wmarketnyc.com

And the next day we cooked up a storm for Thanksgiving Family Dinner..(childhood memories and flashbacks)….and we had plenty of leftovers the next day

What’s on the menu: Roast organic turkey, lobster mac and cheese, homemade cranberry sauce, cauliflower and zucchini mash, savoy cabbage and radicchio salad (remember this dish?) and delicious desserts brought over by Amy’s lovely parents..

In between we shopped and (window shopped) everywhere (Black Friday Sales!)…

A busy Saturday….Finally I made it to Per Se (Thomas Keller’s second Three Michelin starred property, the first being “French Laundry” in Napa Valley

http://www.thomaskeller.com

At night we went enjoyed the musical “The King and I : I have a special reason for wanting to see this (you’ll find out in the end)…(I cannot believe my wonderful cousin Cary accompanied four ladies to a “chick musical”, thank you so much for the special treat!

I was hoping to see Ken Watanabe…Tony Award winner Kelli O’Hara is lovely as “Anna” and Hoon Lee is pretty cool as the “King”….

Lincoln Centre – outside Vivian Beaumont Theatre

We spent a lot of time in Chelsea, a neighbourhood on the west side of the borough of Manhattan in New York City..

A seafood feast from the Lobster Place at Chelsea Market, where we spent four hours shopping and eating…

http://www.chelseamarket.com

http://www.lobsterplace.com

King Crab Legs, oysters, clams, toro sashimi, clam chowder – a feast from Lobster Place in Chelsea Market

Chelsea Market Snapshot: Food Network office and Youtube offices are inside the market! Fresh seafood from Lobster Place, artisan’s market, Fat Witch brownies and Eleni’s cookies..just to name a few..

A must see: High Line Park

http://www.thehighline.org

It’s all about Family: another first visit to Carmine’s, an Italian family style restaurant and it was a lot of fun! Simple food, friendly service…we were all warm and fuzzy..

http://www.carminesnyc.com

Share plates “Family Style” at Carmine’s – Porterhouse steak, four kinds of pasta platter, caesar salad (not shown in picture) and a “side” order of spinach…Leftovers for the doorman

The visit is never complete without spending any time in Soho…hanging out, shopping and eating (yes more eating)

http://www.balthazarnyc.com

http://www.cecicelanyc.com

And back to midtown Lady M, another first for me; the original mille crepe cake was divine.

http://www.ladym.com

And before we left…Soba in NYC at Sobakoh, the homemade soba restaurant: Soba Nabe for me and Uni Soba for my niece, plus two orders of dashi tamagoyaki

http://www.soba-kohnyc.com

Dessert with cousin and niece at Harbs, a Japanese bakery

http://www.harbs.co.jp

Scrumptious King Chocolate Cake with cream puffs and tart raspberries..smooth, sweet and tart – it was heavenly

Alone time again when sister and niece left….a quick visit to Flatiron District and Chelsea before heading to JFK:

http://www.fishseddys.com

http://www.whisknyc.com

http://www.eataly.com

http://www.timeout.com/newyork

And now the moment of truth… I was named after the old-time Hollywood movie star Deborah Kerr, who played “Anna” in the original “The King and I” movie (OO)

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