Tag Archives: Asian

Shanghai-Style Wonton 上海雲呑

I haven’t posted once since my mom arrived from Hong Kong 2 months ago. I’ve been utterly, yet obligingly, spoiled by my mom’s home-cooking and haven’t lifted a finger other than to click an OpenTable reso when it’s my turn to treat.

My grandmother on my mother’s side is Shanghainese and her reputable culinary skills have been passed onto her children while they grew up in Hong Kong. I received none of those skills across the Pacific Ocean, so I rely solely on my mom to make my absolute favourite dish: Shanghai- style wontons. These are fun, straight-forward, and much faster to make with a partner or kids, so round up a squad for your wonton prep! We usually make these in batches of 100 so we can freeze and have them ready within minutes next time around.   Continue reading


Asian-style Eggplant with Spicy Garlic Sauce

This recipe creates very tender, sweet and spicy eggplants that can be served warm with rice, or cooled in little dishes as an appetizer.

Eggplants are high in fibre, antioxidants, vitamins and minerals and low in calories and fat. Studies have shown eggplants to increase cognitive health, heart health, lower blood cholesterol and fight cancer cells. Adding water in this recipe decreases the amount of oil needed to tenderize the eggplants, as eggplants soak up oil like a sponge!


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Kale and Pepper Stir-Fry with Ginger Shrimp

Stir-frying is a fast and healthy way of cooking vegetables.  It results in tender-crisp vegetables that retain more nutrients than if they were boiled or cooked for longer periods of time.  It also requires only a small amount of oil, in contrast to westernized Chinese fast-food, laden with heavy sauces. This recipe uses superfood kale and fresh peppers, tossed with ginger shrimp for a quick and tasty weeknight dish!

Tips: Slice the ingredients in bite-size pieces to cook quickly.  Cook your ingredients in order of meats first, crunchy vegetables next, and softer last. Sauces are mixed in before serving. Keep stirring or shaking the pan to keep the food from burning.

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Thai Papaya Coconut Lime Leaf Smoothie

Kaffir lime leaves are used extensively in Thai cooking, such as curry and tom yum goong. The stiff, waxy green leaves have an intense floral and citrus aroma that gives these dishes its distinctive flavour.


But they are not limited to savoury dishes.

One of my favourite drinks in Phuket was a mind-blowing lime leaf-infused coconut margarita with fresh ginger. All day. Everyday.

So, here I bring you my favourite Thai drink-inspired fruit smoothie. I chose to use an elephant papaya I had on hand, but also try it with mangoes, pineapple and bananas for variety!

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