Shanghai Shredded Dried Tofu

I was introduced to this unique dish by a colleague, Heather, at work. She's our resident chef who cooks up a storm every lunch hour and at times, filling-up our tummies with delicious new Chinese dishes. Today's lunch was no exception.

Heather, quite savvy in the kitchen, was able to quickly whip up some of her shredded dried bean curd, also know as tofu, so I could have a taste. (Thank you Heather!) Now most of us have seen and had tofu but...not quite like this. Looking at the dish, it could have easily be mistaken for chow mein because this type of tofu appear like thin egg noodles mixed with stir-fried veggies.

Did you know: Dry tofu in Chinese is called dòu gān and it literally means "dry tofu". However, despite its name, the tofu has not been dried but is an extra firm variety with a majority of its liquid removed out of it. It is then pressed flat and sliced into long strings, resembling noodles.

This shredded dried tofu dish is popular in the Shanghai region, a city located in eastern China. It's typically served cold and as an appetizer mixed with julienne carrots & celery, ginger, sesame oil, soy sauce and sugar. I was told you can easily find dried shredded tofu from your closest Asian market, like T&T Supermarket. So try this recipe as a healthy alternative for lunch!

Ingredients:
1 package of fresh bean curd, string
1 carrot, julienne
2 celery sticks, julienne
1/2 cup sesame oil
1 tsp ginger, grated
2 tsp salt
1 tsp soy sauce
1 tsp sugar
1/4 cup fresh cilantro, chopped (optional)

Did you know: Dry tofu contains the least amount of moisture of all fresh tofu and has the firmness of fully cooked meat and a somewhat rubbery feel similar to that of the Indian cheese, paneer.

Preparation:
1. Submerge the fresh tofu in boiling water for a quick rehydration for 2 minutes then drain completely.
2. Mix the uncooked julienne carrots and celery together with the tofu.
3. Stir together the sesame oil, ginger, salt, soy sauce and sugar until the the salt & sugar are dissolved.
4. Combine the tofu mixture with the sesame oil sauce together until the the sauce coats the tofu & veggies. Then top your dish with the fresh cilantro.

Try this: Customize your dish by adding more texture and flavours like bamboo shoots, water chestnuts and bean sprouts, yummy!!

Paneer Pakora in Vaisakhi!

We visited Surrey and enjoyed a sunny day celebrating the ancient harvest festival Vaisakhi! It's a high octane day commemorating the establishment of Sikh's Khalsa in 1699 and is also observed as the beginning of the Hindu solar new year. We were greeted with with an abundance of FREE tasty food, primarily donated by local businesses and loads of contagious high energy from the Surrey community.

Did you know: In Vancouver, Vaisakhi is celebrated during April and attracts close to 200,000 people, making it one of the

This was my first time at Vaisakhi and I was blown away by all the local community who came in droves to enjoy the parades, floats, live music, crowds and free food so graciously prepared by local residents and businesses.

Try this: Bring your own portable resusable containers and utensils to prevent unnecessarily using countless disposable containers that just end up piling up in our landfill. We did and even managed to neatly package some leftovers for lunch the next day!

In this Candice's Cusina's segment, we're featuring the Paneer Pakora. Paneer is a soft, unripened white cheese made from cow's milk while pakora is a deep-fried fritter that encases the paneer. Paneer Pakora, originated in South Asia, is typically served as a snack or appetizer.


Ingredients:

1 cup gram flour (chickpea flour)
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp tumeric powder
1/4 tsp chili powder
1 tsp salt
3/4 cup water
250 gms paneer (cut into thick squares)
Vegetable oil for frying
Mango chutney

Preparation:

1. Sift the gram flour into a medium bowl. Mix in the coriander, garam masala, tumeric, chili powder and salt.
2. Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
3. Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
4. Dip and coat paneer in the gram flour batter then fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving piping hot with delicious mango chutney!

Did you know: Seva, meaning religious work, is the act of selfless service. So local residents and entrepreneurs who give out free food during Vaisakhi are practicing seva as it's considered an essential devotional service for many Dharmic religions.

Bicol Laing with Taro Leaves & Coconut Milk

We visited my Auntie Nas' place in Portland, Oregon where she shared her secrets of making one of her many signature Filipino dishes, Laing. This dish is originally from the Bicol region, where my Aunt grew up, and is also where coconut milk is prominently in the local cuisine. Laing is an appetizing spicy vegetable dish with taro leaves that are slowly cooked in coconut milk seasoned with onions, garlic, ginger, fermented shrimp paste and chili.

Did you know: In Filipino, taro is called gabi and fermented shrimp paste is, bagoong.

I learned that the taro plant is native to Southeast Asia and is primarily grown as a root or a leaf vegetable. In laing, the leaf of the taro plant is the main ingredient. My Aunt told me that the taro plant is actually inedible when raw and even considered toxic. But she quickly reassured me that taro leaves that have been dried under the sun and have been cooked are completely safe to eat. Phew!

Auntie Nas shared with us an important tip: rarely stir the taro leaves while cooking! This allows the leaves to gently absorb the coconut milk like thirsty little sponges to create that creaminess in the dish, all the while not causing that infamous itchy sensation in the throat. My goodness, but not to worry, this delectable dish is worth it!

Did you know: For those who don't have access to fresh taro leaves, you can easily find shredded dried taro leaves in stores that specialize in Asian foods. Plus, they are extremely affordable.

Ingredients:
1 can (400 ml) coconut milk
1 can (400 ml) coconut cream
3 cloves garlic, minced
1/2 onion, diced
2 tbsp fresh ginger, sliced
2 tbsp shrimp fry
1 package of dried taro leaves
300 grams fresh whole shrimp
2 whole jalapeno peppers
1/4 cup green onions, chopped

Preparation:
1. In a deep pot, add the coconut milk, garlic, onions, ginger and shrimp fry. Let the coconut milk along with the other ingredient cook gently in a slow simmer for 15 minutes.
2. Add the whole shrimp to the coconut milk mixture, stir to cook.
3. Slowly add all the dried shredded taro leaves. Do not stir the leaves and cover your pot with lid to let the leaves absorb the coconut milk.
4. Once the leaves have absorbed the coconut milk, add the coconut cream to the top of the mixture and cover the pot with lid. Again, do not stir the leaves and let simmer for 15 minutes.
5. Add the jalapeno peppers and green onions and simmer for another 30 minutes. Now it's ready and laing is best served hot with plain white rice. Masarup!!!

Try this: Substitute whole shrimp with chopped pork belly.

Seafood City: Marketplace servicing Filipino & Asian community

We visited Seafood City in Tukwila, WA about 20km south from Seattle. This location recently opened last September and offers a wonderful selection of Filipino and Asian-influenced seafood, meats, fresh produce, baked goodies, desserts, packaged food, restaurants and much more!

Seafood City was established twenty years ago with its first store in San Diego. They now have twenty locations sprinkled throughout the United States' west coast and hope they'll open one soon in my neck of the woods, Vancouver, Canada.

We toured around the store and found my favorites like a preassembled Halo Halo fruit mix. Halo Halo is a popular Filipino dessert typically served with a mixture of shaved ice, evaporated milk and sweet beans and fruits like red mung beans, palm fruit, jackfruit and macapuno (coconut). It's delicious and good for you!

Seafood City also has a good section featuring the infamous, Balut, fertilized duck egg with a nearly-developed embryo that is boiled and then eaten with a seasoning consisting of salt, chilli and vinegar. This is a common Filipino street food and considered to be an aphrodisiac with loads of protein. Perhaps not for the faint of heart;)

Hope you enjoy your quick tour around Seafood City and encourage you to visit one closest to you to explore and enjoy Seafood City's fabulous selection of food. Masarap!!

Portland's Delicious Gem: Thien Huong Chinese Restaurant

During my recent visit to see my relatives in Portland, Oregon, they introduced me to a locally renowned Chinese restaurant, Thien Huong. This culinary institution prides itself for proudly serving authentic Asian food since 1987.

My Uncle Fernando quickly informed me Thein Huong is known for their salt & pepper squid and for someone like me who adores calamari, I couldn't wait to try their world famous dish!

I must say, they make the BEST salt & pepper squid! In my humble opinion, it's all in the batter and they've hit the jackpot. Their calamari is lightly crunchy on the outside, coated with just the right amount of salt and pepper and beautifully tender in the middle.

After admiring and savouring the delicious calamari, we didn't wait long to dive right into the rest of the scrumptious fare including beef and vegetable noodles,

deep fried rock fish,

and another favourites of mine, green beans in black bean sauce.

Here's my Auntie Filipina's recipe for Green Bean in Black Bean Sauce.

Ingredients:

- 1 lb fresh green beans

- 3 cloves garlic, minced

- 1 tbsp ginger, grated

- 2 tbsp black bean sauce

- 2 tbsp vegetable oil

Preparation:

1. Trim the ends of the green beans and rinse them. Blanche them in boiling water until the beans are slightly tender. Place green beans in cold water to cool off.

2. Heat oil in frying pan then add garlic and ginger till lightly browned. Add green beans and cook on high, stirring constantly until they start to brown.

3. Add black bean sauce and mix well. Serve pipping hot over warm white rice, lovely!!

Try this: My recommended brand for Black Bean Sauce is Lee Kum Kee Black Bean Garlic Sauce.

Chicken Chow Mein

Chow mein or (炒面 chǎo-miàn) is a Chinese term meaning stir-fried noodles and it is typically combined with strips of meat (chicken, pork, beef or shrimp), onions, celery, carrots, bean sprouts or whatever vegetable mix your heart desires. I learned that chow mein was most likely introduced to America by Chinese immigrants who served this dish to Chinese labourers working on the western railroads in the 1850s.

Did you know: "Mein" refers to long, thin noodles. They can be stir-fried, put into soups, or boiled. "Chow" refers to a specific cooking style: stir-frying in a wok.

I love making chow mein because it can be cooked quickly for the masses to enjoy. It calls for parboiled noodles (previously drained dry and cooled) which are then stir-fried and placed one side while the remainder of the ingredients (your mix of favorite meat and veggies) hit the wok for their turn. When these ingredients are just about done, the noodles rejoin them and chow mein is created.

My recommendation, if I may, is to use a wok to cook your chow mein. Not only do you feel like an Iron Chef but you can employ the stir-frying technique of tossing your ingredients with less spillage. Another benefit is cooking all your food items thoroughly with a small amount of cooking oil and heat!

Did you know: Woks allow food to be cooked quickly because of its curve offers maximum cooking surface with minimal fuel contact. So you end up using less oil and heat to cook your food. The wok is also the ultimate kitchen tool of convenience, as it can be used to boil, sautee, stir-fry, deep-fry and steam. As one pot cooks all, clean-up is likewise minimal.

My boyfriend, Jaeger, taught me how to make his version of chow mein so here it is, so deliciously simple for you to enjoy!

Ingredients:
- 1 pkg (400 g) fresh chow mein noodles
- 1/4cup cup oyster sauce
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 cups boneless and skinless chicken breast, cubed
- 3 tbsp vegetable oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tsp grated ginger
- 4 cups chopped broccoli
- 2 cups bok choy
- 2 cups red bell peppers, sliced in matchstick strips
- 1 cup mushrooms, sliced
- 1/2cup chicken stock
- 1 cup bean sprouts

Did you know: Chow mein noodles are made of wheat flour, and have a darker color and distinct flavor. When shopping for chow mein noodles, look for a package of dry long noodles that resembles spaghetti.

Preparation:

1. In large saucepan of boiling water, cook noodles until tender, about 2 minutes. Drain and rinse under cold water; drain well and set aside in colander. Heat 1 tbsp of vegetable oil and lightly stir-fry the noodles till they are crisp and golden. Set aside.

2. Meanwhile, in bowl, whisk together oyster sauce, soy sauce and sesame oil. Thinly slice chicken crosswise; add to bowl, tossing to coat.

3. In large wok or skillet, heat 1 tbsp of the vegetable oil over high heat; stir-fry chicken mixture for 2 minutes. Transfer to plate.

4. Add remaining oil to pan; reduce heat to medium. Add onion, garlic and ginger; stir-fry for 2 minutes. Add broccoli, red pepper, mushrooms and 2 tbsp water; cover and steam for 3 minutes. Add noodles and stock; stir-fry until hot. Return chicken and any accumulated juices to pan; add bean sprouts and toss to combine. Serve immediately to hungry guests!

Try this: Leftover chow mein for dinner keeps well and can be saved for a yummy lunch the next day!

Tourtière: Quebecois Meat Pie

Tourtière, originating from Quebec, is a meat pie made with minced pork, veal or beef and flaky pastry. A traditional part of Christmas Eve or New Year's Eve meal in Quebec, tourtière is now enjoyed throughout Canada and all year long!

Did you know: The term "tourtière" came from a cooking utensil that was used to make a pie or tourte. Tourte also means passenger pigeon in French and was traditionally used as the pie's meat filling. It was in the early 1600's that the word tourtière became known for the Quebecois meat pastry.

I was introduced to tourtière by my boyfriend's grandma, Mame, who grew up with this classic Quebecois meat pie as a food staple in her youth. She continues to make it till this day! I soon learned that the secret to a good tourtière is the texture of the filling and the flakiness of the pastry. According to Mame, to get really flaky pastry, you need to use lard.

I did some research and found out that the fat's purpose in the pastry is to melt during baking, leaving air spaces. When in the oven, flour starches tend to set around the fat, leaving layers and spaces as the fat slowly melts and is reabsorbed into the dough. The longer the fat takes to melt, in this case lard has a higher melting point than butter, the more defined the little air pockets become which form more flaky air pockets. So lard it is!

Another wonderful thing about tourtières, they can be made in advance and frozen, then served hot or cold. I prefer hot, of course! Mame gave us a lesson to make her deliciously flaky and fragrant meat pie and hope you'll try it for your friends and family to enjoy.

Makes six, 9-inch pies

For filling:
- 3.5 lb ground pork
- 3 lrg onions, minced
- 10 cloves garlic, minced
- 3 cups peeled potatoes
- 2 tbsp celery salt
- 1 tsp allspice
- salt & pepper to taste

Did you know: Allspice is known as "quatre-epices" in French. The name literally means "four spices" and includes the following spices, cinnamon, cloves, nutmeg and ginger.

For pastry:
Filling prep:

1. For the filling, combine pork, minced onion, & minced garlic. Cook slowly over med-low heat, for about 1 hour. Try not to brown the pork.
2. Cut and peel the potatoes then boil over med heat, for about 30 minutes. Take off from heat and mash the potatoes to make smooth mashed potatoes.
3. Combine mashed potatoes and cooked pork mixture then set aside to cool.
   

Did you know: The goal behind chilling the meat filling is to give the pastry time to cook and puff up before the filling warms and becomes more liquid.

Pastry prep:

1. For the pastry, mix together flour and salt. Cut in lard with pastry blender or two knives until mixture resembles coarse oatmeal. Gradually stir water into flour mixture, stirring constantly with a fork. Add only enough cold water to make dough cling together. Let dough rest in the fridge for 30 minutes.
   
2. Roll out half of the pastry and fit into six, 9-inch pie plates, and trim edge of pastry with a knife so that's even with pie plate. Then spoon cooled pork filling mixture into prepared pie shell.
3. Roll out remaining pastry to 10-inch rounds, cut steam vents and place over filling. Trim the edge of pastry so that's even with the pie plate and crimp edges. Brush pastry with egg wash and bake at 375 degrees for30 minutes, or until pastry is golden and filling is bubbly. Bon appétit!