Green Onion / Scallion Pancakes (蔥油餅)

This is a very traditional item available at street food vendors, typically from cities in Northern China. It’s savoury, aromatic, and has tons of flaky layers when you bite in. There are actually only 4 or 5 ingredients, but it is really the technique that is important to learn! In a restaurant, they will typically…

Garlic Chilli Hot Sauce (蒜蓉辣椒醬)

This condiment is a famous staple for all types of Chinese cuisine. The combination of flavours, fragrance, and spice serve to enhance all types of dishes. In this recipe, I use a mix of dried and fresh hot peppers, and aromatics. This version is a very traditional Cantonese-style garlic chilli hot sauce which delivers both…

Borsch Soup – Borscht 羅宋湯

Borsch is the famous soup in many Russian families, as well as many Eastern and Central European countries. The recipes of borsch vary, but vegetables (mainly beet) and sour cream are always the main ingredients. The beetroot used in cooking borsch gives the soup its trademark deep reddish-purple color. There are many recipes for borsch,…

Chinese Cooking Class – A Summer Night Delight! – Thursday June 20th, 6-9 pm

I’ll be teaching another  Chinese Cooking Course (A Summer Night Delight – Thai cuisine).  Please see link for registration detail: http://www.edenwest.ca/promotions.html Menu for the evening: Vegetarian Spring Roll with Sweet Chiles, Lime Dipping Sauce – 素春卷 Mekong River Mortar Pounded Green Papaya Salad, with Palm Sugar, Dry Shrimp, and Shredded Green Beans –青木瓜沙律 Stir-Fried Brined…

Eddy’s Killer Tomato Sauce

Fall is the best time to prepare your home made Tomato sauce for your family.  You can harvest your back yard ripe tomato in September or find plenty in a local farmer’s market.  There is nothing better than locally grown tomato as they are one of the easier vegetables to grow. I just refuse to…

Chinese Stir Fry Recipe with Garlic Shoots and Tofu

This is the basis and the mother of all Chinese stir fry. Simple, fresh ingredients, fast, and tasty. You don’t have to use the exact ingredients — you can pick any vegetables, meat, tofu, etc. and employ the same technique. In this post, I will teach you the philosophy behind making the best stir fry…

Braised Chinese Mushroom Recipe with Dried Scallops and Fresh Bean Curd

This is a very healthy and tasty meal, which represents a traditional Chinese way of cooking. The current North American diet is very fatty and loaded with calories — the basis of our current health problems (hypertension, diabetes). This dish has low caloric content, no saturated fats or cholesterol, and is high in fibre (thanks…

Yukon Potato Pancake with blacken garlic

This is my daughter’s flavour potato recipe…..crunchy with blacken garlic outside but soft and juicy inside.   It takes a little time to make it but it worth the time you spend…..kids would love it!! 4 large Yukon Gold potato 2 cloves of chopped garlic Pinch of Kosher salt Use a food processor to julienne the potato.  Heat…

How to make beef, chicken or vegetable stock

Stock is a very important part of cooking because it’ll enhance the taste of a dish, sauce or soup.  I usually make a big pot and use smaller containers to store it in my freezer for future use.   I don’t put any salt in my stock so you can adjust the taste during your cooking…

Japanese Kabocha Squash Soup, Seasoned with White Truffle Oil

Japanese Kabocha Squash Japanese Kabocha is a winter Squash found in many parts of the world, especially in Asia.  Today many of the Kabocha in the market are of the type called Kuri kabocha, which was created based on Seiyo kabocha (buttercup squash). It’s popular for its strong yet sweet flavor and moist, fluffy texture,…