Recipe: Vietnamese Chicken Noodle Soup (Pho Ga)

My mom LOVES to buy whole chickens for me. The only problem is that she is a bit excessive with it. She will out of nowhere call me up, tell me she is dropping off a chicken for me, and then all of a sudden, 3 whole chickens will show up at my door. But, it doesn't stop there. The next day, another chicken will show up. And the next day, another chicken is dropped off. And it won't stop until you firmly tell her that enough is enough.

As much as I should be grateful for all of the gifted chickens, I kind of get to a point where I just don't have enough space to store them.

Needless to say, my freezer is always full of whole chickens, which is perfect for making broth. This Vietnamese Chicken Noodle Soup (pho ga) recipe is one that my mom gave me. While it seems complicated to make, it is in fact very easy. It does take some time to make, but you can pretty much go on auto-pilot once you have everything cooking in the pot.

Vietnamese Chicken Noodle Soup (Pho Ga)
- flat rice noodles, fresh or dried
Stock
- 1 whole free-range chicken (4-5 lbs), skin and excess fat removed
- water
- 1/4 tsp of salt
- 5-7 Tbsp fish sauce
- 3 star anise
- 4-5 large onions, peeled and cut in half
- 2-3 pieces of ginger, approx 2 inches long with skin peeled

Garnish (All optional)
- fresh cilantro, finely chopped
- fresh green onion, finely chopped
- white vinegar with chopped birds eye chilli
- fresh white onion, cut into thin slices
- birds eye chilli
- fresh lime, cut into small wedges
- white pepper

Method
1. Char the onions and ginger on a bbq grill or stove top (on high heat) until all sides are charred. Approximately 1-3 minutes per side. Use tongs to rotate.

2. In a large pot (5.6L), fill 3/4 of the pot with water. Add the chicken, salt, onions, ginger and star anise, and bring to a boil. Turn the heat down to low and let it simmer for an hour. Add the fish sauce and let it simmer for another 1-2 hours. Technically, you are done once the chicken is cooked but the longer the better. I like to simmer my broth for a total of 3 hours. Add water as needed (the broth tends to evaporate while simmering).

3. Now you are ready to construct the soup and noodles. In a separate pot, cook the rice vermicelli noodles according to package instructions. If you are using dried rice vermicelli, it is best to soak the noodles in a large bowl of luke warm water for a few hours before cooking. This shortens the cooking time significantly.

4. Drain the noodles and place in a large soup bowl. Add hot broth over top of the noodles. Add chicken pieces and your garnishes of choice. Serve hot with a large soup spoon and chopsticks.

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Recipe: Cucumber Garlic Yogurt Dip

A friend made this dip for me the other day, and I went straight home to re-create it so that I wouldn't forget the recipe. This is super easy to make, and is a refreshing dip for the hot summer weather.

This is very similar to the Persian Mast-o-Khiar dip, but with bigger cucumber chunks and added garlic.

The amount of fresh mint you put into this dip will depend on taste. This is best served with pita bread or flavored rice.

I would avoid eating this dip if you have a hot date...just sayin :)

This recipe yields 1 cup.

Cucumber Garlic Yogurt Dip
- 1 cup of plain yogurt
- 1 seedless English cucumber, peeled
- 2-3 springs of fresh mint, leaves only (approximately 15-20 leaves)
- 1 garlic, minced
- salt and pepper

Method
1. In a bowl, mix together the yogurt, garlic and mint.

2. Roughly chop the peeled cucumber into small cubes or slices. Add the cucumber to the yogurt mixture. Add salt and pepper to taste. Mix well and serve cold.

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Recipe: Green Tropical Smoothie

This recipe is posted for my darling sis who has been bugging me non-stop for my Green Tropical Smoothie recipe. When she came to visit recently, I made this for us every morning since this smoothie is now part of my daily morning routine. When I want less sugar, I will omit the mango and only use 1/2 a lime instead of a whole one.

I've listed coconut as optional because I sometimes buy a muesli with coconut in it. When that's the case, I don't bother adding extra coconut. Enjoy! This tastes really good and is good for you!

Green Tropical Smoothie
- 1 cup of fresh pineapple chunks
- 1 ripe frozen banana
- 2 or more large handfuls of kale or spinach
- 1 ripe yellow mango, peeled and chopped
- 1/2 cup of plain yogurt or almond milk
- 1/2 cup of muesli
- 1 small lime, juice
- 1-2 Tbsp flax oil
- 1/2 cup of water (optional)
- 1 Tbsp desiccated coconut (optional)
- sweetener of choice (optional)

Method
1. Place all of the ingredients in a blender and blend until smooth. Pour shake into a cup and enjoy.

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Recipe: Vietnamese Sour Tamarind Soup (Canh Chua)

It's amazing how, as a kid, you never question what you are eating. At least I didn't. I either liked it or didn't. It was that simple.

I didn't realize how little I knew about the dishes I grew up with until I started asking my mom or my aunt (who was like a mom to me) for the recipe, and then not knowing what half of the ingredients are. "What is that called in English?" I would ask. The answer back would always be, "I don't know, take a picture and go find out".

This Vietnamese sour tamarind soup was one of my favorite soups growing up. I loved the sour taste of the tamarind, combined with the sweet pineapple balanced with the shrimp and fresh veggies. I seldom use tamarind in my everyday cooking, so I was excited when I finally had a chance to use it.

Chinese brown sugar, one of the ingredients in this soup, is solid cane sugar sold in blocks. It is brown in color and rock hard. It is typically divided up into equal pieces.  The 65g of Chinese brown sugar called for in this recipe should be one full piece of the sugar sold in most packages.

This recipe yields 6-8 servings.

Vietnamese Sour Tamarind Soup (Canh Chua)
- 1 elephant ear stem, cut into 1/2 inch slices on an angle (if not easily accessible, substitute with 3-5 stalks of celery, sliced)
- 5 cups of bean sprouts
- 8-10 sprigs of rice paddy herb, roughly chopped with stems
- 2 large ripe vine tomatoes, roughly chopped
- 1 1/2 cups of fresh ripe pineapple chunks
- 1/2 lb of large shrimp with shell (approx 18-20)
- 824ml chicken broth
- 200g, 7 oz. block of tamarind me chua paste
- 6 cups of water
- 65 grams of Chinese solid brown sugar
- fish sauce or salt to taste
- fried shallots

Method
1. Prepare the tamarind soup base by dissolving the tamarind pulp in 3 1/2 cups of hot water in a pot. Heat the mixture on medium high heat for 8-10 minutes, breaking down the tamarind with a spoon or fork while it is heating. Once dissolved, the tamarind will turn into a thick dark paste. With a sieve, strain the seed and pulp to extract the tamarind water. Use a spoon to press the pulp to get more tamarind water.

2. In a large pot, combine 2 cups of the tamarind water, chicken broth and 2 1/2 cups of water, and bring to a boil. Add the solid brown sugar and mix until completely dissolved. Add the shrimp and let it boil until it is just cooked (approx 1-2 min). Take out the shrimp and set aside so they don't overcook. Turn off the heat. Your soup base in now ready. At this point, depending on your taste, you may want to add a bit more water to make it less sour, some fish sauce to add flavor and to make the soup saltier, or more tamarind water for a more sour taste. Everyone likes it slightly different.

3. This soup is meant to be enjoyed fresh and you only prepare it when you are ready to serve. For 1 individual bowl, in a pot, combine 1 cup of the tamarind soup base, 3 pineapple chunks, 3 tomato chunks, 5 slices of elephant ear stem, and bring the soup to a boil (2-3 minutes). Add a handful of the bean sprouts, 3-4 cooked shrimp and let it boil for another minute. Turn off the heat and pour the soup into a soup bowl. Garnish with rice paddy herbs and fried shallots. Enjoy the soup hot, plain or with white Jasmine rice. To prepare a larger bowl, simply scale up from the portions described above.

For extra flavor, you can prepare a small bowl of fish sauce mixed with sliced red Thai chiles and dip your shrimp into it. If you don't like shrimp, you can substitute it with white fish or chicken. Do not use beef. It will alter the taste of the soup.

Elephant Ear Stem

Ingredients for Sour Tamarind Soup

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Recipe: Mango Pineapple Smoothie

This mango pineapple smoothie was inspired by 2 things: the mango lassi drink and my recent interest in salsa dancing. You combine the two together and you get this!

I absolutely encourage you to use fresh mangoes. I find frozen ones lack flavor and have only a faint mango taste when you compare it to the fresh stuff.

As for the cinnamon, I recommend using Vietnamese cinnamon. It is regarded as the best cinnamon in the world and you will understand why once you taste it. It's high essential oil content is what gives it its awesome flavor.

Mango Pineapple Smoothie
- 2 fresh mangoes, cut into chunks
- 3/4 cups of pineapple chunks
- 1 frozen ripe banana
- 1/2 cup of plain yogurt
- 1/2 of small lime, juice
- 1 Tbsp flax oil
- 4-6 fresh mint leaves
- 1/8 tsp of cinnamon
- 1 cardamom pod, seeds only, shell discarded (optional)
- choice of sweetener (optional)

Method
1. Place all of the ingredients in a blender and blend until smooth. Pour shake into a cup and enjoy.

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Recipe: Balsamic Glazed Brussels Sprouts

Every once in a while, I get this desperate craving for brussel sprouts. I don't care what anyone says, if you make brussel sprouts properly, they are GOOD! They don't have to be boiled, mushy and tasteless. Brussel sprouts should be slightly crunchy, with a sauce that balances out the bitterness. A balsamic vinegar glaze is a great way to bring some pizazz to your brussel sprouts.

The prep time on this dish takes only a few minutes. Once you pop them in the oven, you are free to do whatever you want.

This recipe yields 4 small servings.

Balsamic Glazed Brussel Sprouts
- 4 cups of brussel sprouts, approximately 25
- 1 tsp of dijon mustard
- 1 1/2 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 2 tsp of palm sugar

Method
1. Pre-heat the oven to 350F/180C.

2. Prepare the brussel sprouts by washing and trimming the end of the brussel sprouts. Peel the first layer and discard.

3. In a large bowl, mix the brussel sprouts, mustard, olive oil, balsamic vinegar and palm sugar and mix until the brussel sprouts are evenly coated. Spread the brussel sprouts on a baking sheet, pour the remainder of the sauce over top and bake for 25 minutes. Serve hot.

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Recipe: Tangy Raspberry Pineapple Smoothie

Two words that describe what this smoothie tastes like: Tangy SweeTARTS. I've been making this smoothie almost everyday because it tastes just like candy! However, instead of loading up on refined sugars, you are getting 4 full servings of fruit in this one smoothie.

If it is too sour on its own, add in a natural sweetner. Honey or agave are the best choices.

Tangy Raspberry Pineapple Smoothie
- 1 cup of frozen raspberries
- 1 banana
- 1/2 cup of fresh pineapple
- 1/4 cup of orange juice
- 1/2 lemon, juice
- 1/2 cup of plain yogurt
- 1 tsp of chia seeds
- 1 Tbsp of flax oil
- 1/2 cup of museli
- choice of sweetener (optional)

Method
1. Place all of the ingredients in a blender and blend until smooth. Pour shake into a cup and enjoy.  

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Recipe: Watermelon Feta Mint Salad

The North American food industry has worked hard to remove bitter and sour tastes from the mass produced foods available in grocery stores, steering people to favor salty and sweet tastes. However, removing bitter and sour tastes may also be removing certain nutrients that are helping our bodies stay healthy and to fight diseases.

A well balanced diet is the best policy, which also includes balancing salty, sweet, bitter and sour tastes. This watermelon salad provides all four.

This refreshing salad is perfect for the hot summer season. When choosing watermelon, go for ones that are dark green in color, heavy in weight, firm to touch and the bottom should have a yellow spot (where the watermelon sat on the ground). If the spot is light green or white, the watermelon may not be ripe enough.

I know some go with the tapping test (looking for a hollow sound) but when I have relied on that, it's been hit or miss.

This recipe is a good base to start with. Add more or less of any ingredient to suit your taste.

Watermelon Feta Mint Salad
- 4 cups of ripe watermelon, cut into 1.5 inch cubes
- 1/2 cup of fresh mint leaves, torn into small pieces
- 60g of feta cheese, crumbled
- 1/2 lime, juice
- Extra virgin olive oil
- Sea salt and cracked black pepper to taste

Method
1. In a large bowl, drizzle some olive oil over the watermelon. Add lime juice, mint leaves, and feta cheese and mix well. Add salt and pepper to taste. Serve cold.

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Recipe: Zingy Pineapple and Papaya Chia Shake

I know I keep posting shake recipes but I can't get enough of them! It is such a convenient way to get your fruits and nutrients that I've made it part of my daily routine. Having a shake/smoothie each morning knocks out at least 2 servings of your daily fruit intake, plus a bunch of other good stuff like essential fatty acids, anti-oxidants and protein.

Chia seeds aren't just good as pets (remember ch-ch-ch-chia?), they are an extremely great source of fiber, protein, and omega-3 essential fatty acids. When immersed in liquid, chia seeds release a gel like cover, making it slightly chewy and crunchy at the same time.

Chia is a member of the mint family and pairs great with fresh mint leaves. This recipe calls for 6-10 mint leaves because it all depends on the size of the mint leaves you have on hand. In the summertime, my mint comes fresh from a garden and are slightly smaller than the ones I find at the store. Start with 6 mint leaves and add more if you want.

This refreshing shake is perfect for a weekend brunch.

This recipe yields 1 cup.

Zingy Pineapplea and Papaya Chia Shake
- 1 cup of pineapple
- 1 cup of papaya
- 1 tsp of chia seeds
- 1 Tbsp of flax oil
- 1 1/2 Tbsp of pumpkin seeds
- 6-10 fresh mint leaves
- juice of 1/2 a lemon + rind of 1/8 of a lemon
- honey to sweeten (up to 1 Tbsp)

Method
1. Place all of the ingredients in a blender and blend until smooth. Pour shake into a cup and enjoy.

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Recipe: Dairy Free Parsley Pesto

Not everyone loves Basil. For those who don't, why deprive them of pesto? It's such a fresh and easy way to enjoy noodles and it requires absolutely no cooking!

I decided to try a parsley pesto to shake things up. Cheese seemed to be too heavy with parsley, so I cut that out entirely and added lemon juice. We've been substituting regular pasta for buckwheat noodles lately, and this pesto goes great with buckwheat. Give it a try if you're looking to do something a little different for your next meal.

This pesto recipe is good for approximately 300-350g of noodles.

Parsley Pesto
- 4 1/2 cups of fresh Italian parsley, roughly chopped
- 1/4 cup of pine nuts, toasted
- 2 cloves of garlic
- 3 Tbsp extra virgin olive oil
- 1/2 tsp salt
- 2 Tbsp of lemon juice

Method
1. Combine all of the ingredients into a food processor and blend until it reaches a smooth consistency. Toss with hot pasta or buckwheat noodles and mix until evenly coated.

This pesto is best when used immediately. If you decide to keep it, store it in the refrigerator for up to 3 days.

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Recipe: The Elvis Shake (Rattle and Roll)

When a friend told me about combining peanut butter with banana in a shake, my body grew weak with excitement. Sweet ripe banana combined with a spoonful of thick creamy peanut butter is a killer combination. I was so excited about the shake idea that I stayed up all night trying to think of the best combination for a breakfast shake.

And, here you have it! I present you with the Elvis Shake. The dash of cayenne pepper in this recipe and playing Elvis' song in the background will surely make you want to get up and dance!

This recipe yields 1 cup.

The Elvis Shake (Rattle and Roll)
- 1 frozen banana
- 1 Tbsp natural peanut butter
- 1/2 cup of almond milk
- 6 Tbsp rolled oats or your favorite muesli
- 1/8 tsp of cinnamon
- 1 large pinch of cayenne pepper

Method
1. Place all of the ingredients in a blender and blend until smooth. Pour shake into a cup and enjoy.

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Recipe: Soy Ginger Buckwheat Noodle Salad

Buckwheat is a great food to incorporate into your diet. It is a good source of protein, anti-oxidants, iron and zinc. People with high cholesterol or high blood pressure can benefit from buckwheat as it has been linked to lowering the risk of both conditions.

Contrary to popular belief, buckwheat is not a grain, but is in fact a plant that is related to rhubarb and sorrel.

This soy ginger buckwheat noodle salad is a great way to enjoy buckwheat this summer...especially when served chilled!

This recipe yields 4 servings.

Soy Ginger Buckwheat Noodle Salad
- 8oz dried buckwheat noodles
- 1 carrot, julienned
- 1/2 red pepper, seeded and julienned
- 2 scallions, sliced into thin strips
- 250 grams or 2 cups of frozen edamame in shell

For the Sauce
- 3 Tbsp sweet soy sauce
- 3 Tbsp water
- 1 tsp of palm sugar
- 1/4 tsp of sesame oil
- 2 1/2 tsp of sherry vinegar
- 1 small nob of ginger (approx 1inch x 1inch), grated with juice
- 1 red birds eye chile, finely chopped  (optional)

Method
1. Cook buckwheat noodles according to package instructions and then rinse with cold water.  

2. Cook the edamame as per package instructions. Discard the shell and set aside.  

3. Combine all of the ingredients for the sauce in a bowl and mix well. In another bowl, combine the buckwheat noodles, edamame, carrot, red pepper and scallions. Drizzle the sauce over top of the noodle salad and mix until sauce is evenly distributed. Serve immediately or serve chilled.

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Recipe: Spiced Breakfast Berry Shake

As you can see, I've been into my shakes lately. I find that it is the easiest way to get all the good stuff your body needs, all in one go. Eating healthy meals takes planning, and sometimes, my brain just gets tired of doing it. With the right shakes, you can substitute your meals with shakes or have it on the side to complement your meal.

This is not your regular berry fruit drink. But then again, I don't think any recipe on this site is regular. This berry shake has added spices like turmeric, cinnamon and ginger that contain added health benefits. You may be skeptical about it tasting good, but trust me, it is! Another great thing about shakes is that it's a great way to sneak in ingredients that you may not necessarily have on a regular basis. This is a great tactic for your the little kids in the family...and big kids too! The ginger may be a bit too much for some so I have listed that as optional.

Turmeric and cinnamon are considered superfoods, which simply means that it has a high nutrient content and disease-fighting agents. Turmeric, cinnamon and ginger have all been identified as cancer-fighting ingredients, along with a long list of other health benefits like its anti-inflammatory, anti-bacterial and immune-enhancing properties.

This recipe yields 1 1/4 cups.

Spiced Berry Breakfast Shake
- 1 cup of frozen mixed berries, slightly thawed
- 1 ripe banana, frozen and peeled
- 1/2 cup of almond milk
- 4-6 Tbsp of rolled oats or your favourite muesli (less will give a smoother consistency)
- 4 Brazil nuts
- 2 Tbsp of flax oil
- 1/8 tsp of cinnamon
- 1/8 tsp of turmeric
- 1 small nob of peeled ginger, approx 1 inch x 1 inch (optional)

Method
1. Place all of the ingredients in a blender and blend until smooth. Pour shake into a cup and enjoy.

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Recipe: Heirloom Tomato Orzo Salad with Feta

Tomato season is peeking right around the corner. Nothing beats eating tomatoes fresh, at its prime time.

Fresh summer tomatoes tossed in a cold, healthy, flavorful salad is my favorite way to eat them. I especially love salads that taste better the next day because it removes the hassle of meal planning. I'm always on the go, so salads that keep work well with a busy lifestyle.

This light orzo salad is great as a meal or as a side dish.

This recipe yields 4 servings.

Heirloom Tomato Orzo Salad with Feta
- 2 cups of heirloom tomatoes, roughly chopped
- 1/2 cup of orzo pasta, uncooked
- 1/2 cup of red onion, finely chopped
- 150g feta cheese, crumbled
- 2 Tbsp of sherry vinegar
- 1 1/2 tsp of dried basil
- 1 tsp of dried oregano
- 1/4 tsp of flaky sea salt
- black pepper to taste
- extra virgin olive oil

Method
1. Cook the orzo pasta until al dente. Follow the package instructions to cook the pasta. Drain the pasta.

2. In a large bowl, drizzle a generous amount of olive oil over the pasta and mix well. Add the remaining ingredients and mix well. Refrigerate for 2 hours and serve cold.

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Recipe: The Ultimate Green Shake

When one hears green shake or green drink, a scrunched up face usually follows. It never sounds tasty and what usually comes to mind is a cup full of bitter vegetables blended together. I can assure you that it is NOT the case with this green shake. It is delicious and packed with a whole lot of goodness such as leafy greens, fresh fruit, omega-3 and anti-oxidants.

When life gets hectic, I usually forget to eat my fruits and veggies regularly. This is a great shake to get all the essential nutrients and fats you need. The fresh fruit, sweet dates, and cacao nibs make this shake great tasting, and I don't even notice the broccoli in this drink! I have to warn you, it is pretty filling. One or two servings of this shake is usually enough for one complete meal.

This recipe yields 4 servings.

The Ultimate Green Shake
(Adapted from Sue Riedl)
- 1 green apple, cored and chopped with skin
- 1 ripe frozen banana, peeled
- 1 cup of frozen broccoli
- 3/4 cups of leafy greens (I use watercress, kale, or spinach)
- 3 Medjool dates, pitted and chopped
- 1 1/2 cups of almond milk
- 1 Tbsp of flax oil
- 2 Tbsp of cacao nibs
- 5 Brazil nuts

Method
1. Place all of the ingredients in a blender and blend until smooth. Pour shake into a cup and enjoy.

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Recipe: Sweet and Sour Pineapple Shrimp

This dish is so mind blowingly simple, you may just laugh. At least I did when I ate this dish and asked for the recipe. I asked at least 3 times, "That's it!? You don't put anything else in the sauce? Are you sure!?"

What makes the sauce sweet and sour is the ketchup. Yes, just plain 'ol ketchup. The tomato concentrate combined with the corn syrup and vinegar makes this a ready to use sauce for Asian dishes. Of all the ketchups on the market, Heinz ketchup has the sweet and sour proportions just right. Other ketchups seem to be either too sweet or not enough.

Sweet and Sour Pineapple Shrimp
- 20 large shrimp, de-shelled but with the shell still on the tip of the tail
- 1 cup of pineapple, cut into 1 inch pieces
- 1/2 green pepper, cut into 1.5 inch pieces
- 1 large onion, sliced into 1/4 inch slices
- 1 garlic clove, finely chopped
- 6 Tablespoons of Heinz ketchup
- 2 tsp of corn starch
- Extra virgin olive oil
- salt and pepper to taste

Method
1. If you are using frozen shrimp, simply place the shrimp in a bowl of water for 15 minutes and then de-shell. Mix the shrimp and corn starch until evenly coated. Set aside.

2. Once the onion is sliced, separate each layer by hand so that they become curved strips. In an oiled pan, on high heat, cook the onions and garlic for 2 minutes. Add the shrimp, and stir fry until 3/4 of the way cooked (approximately 3 minutes).

3. Turn the heat down to medium heat. Add the ketchup, green pepper and pineapple, and stir fry until the shrimp is completely cooked (approximately 2 minutes). Add salt and pepper to taste. Serve hot.

If you dont mind the work when eating, you can keep the shell on the shrimp to hold in more flavor. For a saucier dish, simply add more ketchup.

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Recipe: Garlic Edamame

A great healthy snack and tad more exciting than the traditional edamame sprinkled with sea salt, this garlic edamame will get you licking every pod you place in your mouth. It's quick to make and a really flavorful way to get your protein and fiber.

Garlic Edamame
- 2 cups of frozen edamame
- 4 cloves of garlic, roughly chopped
- 1/8 tsp red pepper flakes
- 1 tsp oyster sauce
- salt and pepper
- extra virgin olive oil

Method
1. On high heat, in an oiled pan, sautee the garlic for 1 minute. Add the frozen edamame red pepper flakes and a few dashes of salt and pepper. Cook on medium-high heat for 4-5 minutes, until the garlic is golden brown. Use a wooden spatula to stir the edamame around frequently.

2. Add the oyster sauce and toss until evenly coated, no more than 1 minute. Serve hot. Eat the beans only and discard the shell.

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Recipe: Easy Lemon Quinoa Salad

When you're in a pinch and need a quick salad or side dish, this is the perfect one. Fresh. Light. Simple. And the best part, takes no time make.

This recipe yields 4 small portions.

Lemon Quinoa Salad
- 1 cup of cooked quinoa
- 2 lebanese cucumbers, chopped
- 1 roma tomato, chopped
- 1 lemon, juice
- 1 scallion, finely chopped
- 1 orange pepper, chopped
- black pepper
- white pepper
- salt
- cayenne pepper
- extra virgin olive oil

Method
1. Cook the quinoa as per package instructions.

2. In a bowl, combine the cooked quinoa, vegetables, scallions and lemon juice. Drizzle with a generous amount of olive oil. Add black pepper, white pepper, salt and cayenne pepper to taste. Mix well. Refrigerate and serve cold.

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Recipe: Yellow Thai Chicken Curry with Potatoes (Gang Garee Gai)

Yellow Thai chicken curry, seen as Gang Garee Gai or Kaeng Kari on English menus, is one of the most fragrant and hearty curries in Thai cuisine.

The essence of making Thai curries is to heat the thick creamy part of the coconut milk until the oil and milk separates, and then frying it with curry paste until it becomes fragrant. If you get this part right, the rest is simple. If the coconut milk does not split, it may be because emulsifiers were added to it. If this is the case, just fry the curry paste with coconut milk until it is fragrant. If you cook the curry long enough, the coconut milk will eventually split.

If you are not making your own curry paste, make sure you buy a good quality one, as this will make all the difference. A paste made in Thailand is your best bet. The Mae Ploy or Mae Sri brands are preferred.

Yellow curry paste is a combination of lemon grass, garlic, shallot, galangal, dried red chilli, corriander seed, kaffir lime peel, cumin, cinnamon, turmeric, and cardamom.

Yellow Thai Chicken Curry with Potatoes (Gang Garee Gai)
- 250mL - 400mL of coconut milk (I used 250mL. Using a bit more will make it creamier)
- 2 Tbsp yellow curry paste
- 1 pound of chicken
- 1 large onion, cut into 4 wedges
- 4 medium potatoes, peeled and cut into 2 inch pieces
- 2 cups of water
- 4-5 Tbsp fish sauce (start with 4 and add another if you want more taste)
- 1 tsp palm sugar

Method
1. In a large pot, heat the thick creamy part of the coconut milk (the part that rises to the top) until the oil and milk separates. Add the curry paste and fry until fragrant. Add in the rest of the coconut milk and chicken and cook for 1 minute. Add water, fish sauce and onions and simmer until the chicken is cooked. If using chicken thigh or legs, cooking time is approx 30 minutes. If using chicken breast only, cooking time will be slightly shorter.

2. Add the potatoes and simmer until potatoes are cooked, approximately 15 - 20 minutes. Stir in the palm sugar and mix well. Serve hot with Jasmine rice.

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Recipe: Persian Chicken and Prune Stew (Khoresh Aloo)

Persians have mastered the art of combining meat with fruit. Coming from someone who never really cared for the two together, I can tell you that Persians do it well and this dish is a prime example.

If you're squirming from the sound of prunes and chicken in stew form, let me try to describe it to you before you decide you're gonna hate it. The base is sweet, tangy and almost candy like. The chicken combined with the slow cooked onions, and some salt + pepper provide the savory elements needed to give it the sweet/salty phenomenon (but more on the sweet side). Serve this stew on a bed of fluffy basmati rice and you've got something that will satisfy your tastebuds in a totally different way.

This recipe calls for pomegranate paste, which is a thick molasses-like paste made of pomegranate concentrate. You can find this at your local Persian grocery/specialty store.

Persian Chicken and Prune Stew (Khoresh Aloo)
- 2 cups of prunes
- 1-2 chicken breasts, cut into 2.5 inch strips (depends on how much meat you want)
- 1 small onion, finely chopped
- 2 cups of water
- 2 Tbsp of pomegranate paste
- extra virgin olive oil
- salt and pepper to taste

Method
1. In an oiled pan, saute the onions until translucent (about 2-3 minutes). Add the  chicken and saute for 3 minutes until partially cooked and lightly brown on the outside.

2. Add the water and prunes. Bring the water to a boil and then simmer for 30 minutes, covered with the lid on. Add more water part way through if necessary. If the heat is too high, the water may evaporate.

3. While simmering, uncover the stew and with a spatula, mash up 1/4 of the prunes so that it helps form a thick sauce. Add 2 Tbsp of pomegranate sauce, salt and pepper to taste, and mix well. Turn off the heat and serve hot.

You can use any type of chicken you want. Feel free to use all dark meat or mix it with both white and dark. If you prefer a more meaty stew, go ahead and add more chicken to the recipe.

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