SINGAPORE NOODLES WITH PRAWNS SERVED WITH SAMBAL BELACAN
A multicultural potluck to celebrate Lunar New Year.Ingredients
Serves 4 to 8
1 lb (500 g) large prawns, peeled, deveined and butterflied
1 tsp (5 ml) cornstarch
½ tsp (2.5 ml) salt, plus more to taste
1 tbsp + 1 tsp (15 ml + 5 ml) sugar, divided
1 lb (500 g) steamed egg noodles
4 tbsp (60 ml) vegetable oil, divided
4 egg yolks, beaten
2 garlic cloves, smashed and roughly chopped
1-in (2.5 cm) knob ginger, peeled and julienned
4 shiitake mushrooms, stems removed and thinly sliced
3 tbsp (45 ml) oyster sauce
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) dark soy sauce
2 tsp (10 ml) fish sauce
1 to 2 red chilis, for garnish
2 handfuls cilantro leaves
6 green onions, julienned
2 limes, quartered
Sambal Belacan* to serve - Recipe starts below. Makes ¼ cup (60 ml)
1 tbsp (15 ml) vegetable oil
3 tbsp (45 ml) belacan* shrimp paste
2 to 3 bird’s eye chilis, to taste
1 tbsp (15 ml) sugar
2 tsp (10 ml) salt
1 lime, juice only
Instructions
- Run prawns under cold water for 5 minutes, then drain and pat dry. Mix with cornstarch, ½ tsp (2.5 ml) salt and 1 tsp (5 ml) sugar, then set aside.
- Blanch noodles in boiling water just until they separate, 10 to 20 seconds. Drain well and set aside.
- In a 8-in (20 cm) non-stick frying pan, heat 1 tsp (5 ml) oil over medium-low heat. Pour half the egg yolks in pan and spread them to cover bottom like a crêpe. Cook until set and repeat with another 1 tsp (5 ml) of oil and remaining half of yolks. Let cool, then cut into 1-in (2.5 cm) strips and set aside.
- Mix together oyster, soy and fish sauces with sugar and set aside.
- In a wok, heat 2 tbsp (30 ml) oil over high heat. Add garlic, ginger and mushrooms and stir-fry for 1 minute. Add prawns in a single layer and cook, undisturbed, for 1 minute. Toss prawns and cook for 2 minutes. Remove prawns and mushrooms from wok and set aside.
- Add remaining oil to wok and stir-fry noodles until they are heated through. Add prawns, mushrooms, egg strips and sauce. Toss until thoroughly mixed.
- Transfer to a serving platter, garnish with chilis, cilantro and green onions. Serve with limes and Sambal Belacan on the side.
- Instructions for making the Sambal Belacan: In a small pan, heat oil over medium heat. Add shrimp paste and fry until fragrant, about 1 to 2 minutes. Remove from heat and let cool. In a mortar and pestle, pound shrimp paste and remaining ingredients until smooth. Alternately, blend them in a small food processor.
- *Available in specialty Asian markets.
Drink Pairings
YU SHENG SALAD (SINGAPORE, MALAYSIA, INDONESIA)
A multicultural potluck to celebrate Lunar New Year.Ingredients
Serves 4 to 6
2 tbsp (30 ml) kosher salt plus extra for seasoning wontons
1 tbsp (15 ml) sugar
1 tsp (5 ml) freshly ground black pepper
1 lb (500 g) salmon filets, pin bones removed
½ cup (125 ml) pickled ginger
1 cucumber, julienned on a mandoline
½ large daikon, peeled and spiraled on a spiralizer, roughly cut to shorten strands
1 large carrot, peeled and spiraled on a spiralizer, roughly cut to shorten strands
1 cup (250 ml) seaweed salad
1 large pomelo or grapefruit, peeled and segments broken into pieces
1 tbsp (15 ml) sesame oil
½ cup (125 ml) tamarind paste
¼ cup (60 ml) rice vinegar
1 tsp (5 ml) roasted sesame seeds, crushed
15 wonton wrappers, cut into quarters
vegetable oil for frying
Instructions
- Combine 2 tbsp (30 ml) salt, sugar and pepper and sprinkle mixture evenly on all sides of salmon. Place salmon on a wire rack and refrigerate for 30 minutes to cure.
- Meanwhile, in a pan, fry wontons in 2-in (5 cm) vegetable oil heated to 375 F (190 C). Drain on paper towel and season with salt.
- Rinse salt mixture from salmon and pat dry with paper towel. Slice salmon into ¾-in (2 cm) thick slices.
- Mix sesame oil, tamarind paste, rice vinegar and sesame seeds together. Transfer to a small serving bowl.
- Place salmon in middle of a large serving bowl or platter. Arrange ginger, cucumber, daikon, carrot, seaweed, pomelo and fried wontons. Serve with sauce on side and invite guests to toss salad with chopsticks.
Drink Pairings
JACKFRUIT BOLOGNESE
A plant-based comfort food to get you through the winter.Ingredients
Serves 4
2 x 400 ml cans young jackfruit in brine, drained and rinsed*
1 tbsp (15 ml) grapeseed oil
1 large white onion, minced
1 large carrot, diced
2 ribs of celery, diced
3 garlic cloves, minced
2 tbsp (30 ml) tomato paste
2 tbsp (30 ml) low sodium soy sauce or tamari
1 tbsp (15 ml) white wine vinegar
1 tsp (5 ml) dried oregano
½ tsp (2.5 ml) smoked paprika
1 bay leaf
½ tsp (2.5 ml) red pepper chili flakes
½ tsp (2.5 ml) kosher salt
¼ tsp (1 ml) freshly ground black pepper
1 x 28 oz can (796 ml) no salt added, diced tomatoes
1 cup (250 ml) vegetable stock
1 lb (500 g) Fusilli Lunghi Con Buco pasta (or vegan pasta of your choosing)
chopped fresh basil leaves, for garnish
vegan Parmesan, for garnish (can sub regular Parmesan, if not vegan)
Instructions
- Start by preparing jackfruit. In a large saucepan, place jackfruit and cover with water. Bring to a boil over high heat, then reduce heat to a simmer and cook, stirring occasionally, for 45 minutes. Drain using a fine mesh sieve, then rinse jackfruit with cool water. When cool enough to handle, shred jackfruit by pulling apart pieces and separating into strands. Return jackfruit to saucepan, cover with water, bring to a boil over high heat and continue to boil for another 30 minutes, adding more water as needed. Drain once more and rinse again with cool water. When cool enough to handle, squeeze as much water out of jackfruit as possible. Place in a bowl and set aside while making sauce base.
- Fill a stock pot with water and bring to a boil.
- In a large sauté pan over medium heat, warm oil. Add onion, carrot and celery and cook, stirring often, until onions are translucent, about 8 minutes. Stir in garlic and cook, continuing to stir often, until carrots have softened, about another 4 minutes.
- Add pasta to boiling water and cook according to package directions.
- To softened vegetables in sauté pan, add tomato paste, soy sauce, white wine vinegar, dried oregano, smoked paprika, bay leaf, chili flakes, salt and pepper. Let cook, stirring often, for 2 minutes. Add chopped tomatoes along with their liquid and vegetable stock. Stir, then cook over medium heat, stirring often, for 4 minutes. Stir in reserved jackfruit and continue to cook sauce, stirring often, until most liquid has been absorbed into a thick tomato sauce, about another 10 minutes. Discard bay leaf.
- To serve, either add pasta to sauté pan and toss to coat before dividing onto pasta bowls or divide pasta into warmed pasta bowls and top with jackfruit bolognaise. Enjoy with a sprinkle of basil and Parmesan, if desired.
- *To save time when preparing jackfruit, look for prepared and shredded jackfruit in refrigerator section of grocery store. Start recipe at step 2.
Drink Pairings
FENNEL, WALNUT & TURMERIC SOUP
A plant-based comfort food to get you through the winter.Ingredients
Serves 4
2 tbsp (30 ml) coconut oil
3 leeks, white and light green parts chopped
½ tsp (2.5 ml) dried thyme
1 medium fennel bulb, cored and chopped, reserved fronds for garnish
1 pear, cored and chopped
1 tsp (5 ml) ground turmeric
½ cup (125 ml) raw walnut halves, plus extra for garnish
kosher salt, to taste
4 cups (1 L) vegetable stock
2 tbsp (30 ml) maple syrup
Instructions
- In a large saucepan over medium-high, heat oil. Add chopped leeks and thyme. Sauté leeks until softened, about 4 minutes. Stir in chopped fennel and pears and cook, stirring frequently, for 2 minutes. Sprinkle turmeric over softened vegetables and continue to cook mixture, stirring often, for another 2 minutes. Stir in vegetable stock, walnuts and a good pinch of salt. Cover saucepan and bring to a boil. Reduce heat and let soup simmer until vegetables have softened and are fork-tender, about 12 to 15 minutes. Remove soup from heat.
- Working in batches, blend soup until smooth. Transfer back to saucepan and adjust seasoning to taste.
- Warm puréed soup over medium heat until warm. Divide hot soup among serving bowls, then garnish with fennel fronds, a drizzle of maple syrup and some chopped, toasted walnuts. Serve while warm.
Drink Pairings
LENTIL SHEPHERD’S PIE
A plant-based comfort food to get you through the winter.Ingredients
Serves 8
1 tbsp (15 ml) grapeseed oil
3 yellow onions, diced
5 garlic cloves, minced
1 tsp (5 ml) dried thyme leaves
½ tsp (2 ml) dried rosemary leaves
¼ cup (60 ml) tomato paste
½ cup (125 ml) vegan dry red wine, such as Cline Farmhouse California Red
1½ cups (375 ml) green lentils, rinsed
4 cups (1 L) vegetable stock
2 lbs (1 kg) peeled and roughly chopped yellow potatoes
¼ cup (60 ml) almond butter or tahini
1 tbsp (15 ml) low sodium soy sauce or tamari
1 tbsp (15 ml) balsamic vinegar
½ tsp (2.5 ml) freshly ground black pepper
1 tsp (5 ml) kosher salt, divided
2 tbsp (30 ml) vegan butter (can sub unsalted butter, if not vegan)
2 tbsp (30 ml) nutritional yeast (can sub Parmesan, if not vegan)
plant-based milk substitute, if needed to thin potato mixture (can use whole milk, if not vegan)
Instructions
- To make lentil filling, heat oil in a 12-in (30 cm) ovenproof skillet* over medium heat. Add onions and sauté until most are nicely browned, about 8 to 10 minutes. Stir in garlic, thyme, rosemary and tomato paste and cook for 2 minutes, stirring frequently to prevent burning. Pour in red wine to deglaze skillet, stirring up any browned pieces from the bottom of skillet. Let wine cook down, stirring occasionally until mostly evaporated, about 3 minutes. Stir in lentils and vegetable broth. Increase heat to medium-high and bring mixture to a boil. Once boiling, reduce heat slightly to maintain a rapid simmer, and simmer until lentils are just tender and most liquid has been absorbed, about 25 to 30 minutes.
- While lentils are cooking preheat oven to 375 F (190 C).
- While oven preheats and lentils are cooking, start preparing mashed potato topping. Prepare a steamer by filling a large pot with about 1 to 2-in (2.5 to 5 cm) of water and place a steamer basket in bottom of pot. Add potatoes, cover and bring water to a boil over high heat. Once boiling, reduce heat to medium-high and continue to steam potatoes until fork tender, about 20 to 30 minutes.
- When lentils are just cooked, reduce heat to low and stir in almond butter (or tahini), soy sauce, balsamic vinegar, pepper and ½ tsp (2.5 ml) salt until well incorporated. Remove from heat and set aside.
- Transfer hot steamed potatoes to a large bowl along with butter, cheese and ½ tsp (2.5 ml) salt. Mash until smooth. If potatoes are too thick to pipe, mash in plant-based milk, 1 tbsp (15 ml) at a time (you should need no more than a ¼ cup (60 ml) total) until desired consistency is reached. If you like ultra -smooth potatoes, pass mixture through a fine mesh sieve. Spoon mashed potatoes into a piping bag fitted with a round tip, then pipe dollops over lentil filling, covering entire surface of lentils. Place ovenproof skillet in oven and bake until lentil filling starts to bubble around sides of skillet, about 20 minutes. If you like a crunchy potato topping, place skillet under broiler, keeping a close eye on it until crust is golden brown. Serve while warm.
- *Lentil Shepherd’s Pie can be cooked in cast iron pan or alternatively, transferred lentils to a 7-in x 11-in (about 2quart) casserole before piping potatoes over and baking.
Drink Pairings
WHITE CHILI WITH CHICKEN
Relax this winter with this delicious chili recipe.Ingredients
Serves 4 to 6
2 tbsp (30 ml) vegetable oil, plus extra for frying
1 tbsp (15 ml) butter
2 medium onions, chopped
4 garlic cloves chopped
2 tsp (10 ml) oregano
1 tbsp (15 ml) cumin
1 tbsp (15 ml) garlic powder
2 tsp (10 ml) salt
3 tbsp (45 ml) all-purpose flour
3 lbs (1.5 kg) boneless, skinless chicken thighs
1x 14 oz (398 ml) can white beans, drained and rinsed
3 cups (750 ml) chicken stock
½ cup (125 ml) sour cream
2 x 6-in (15 cm) flour tortillas, cut into ⅛ in (0.25 cm) strips, for garnish
handful cilantro leaves, for garnish
1 jalapeño, finely chopped, for garnish
1 avocado, cut into 8 wedges, for garnish
2 limes, cut into wedges, for garnish
Instructions
- In a large, heavy-bottomed saucepan over medium heat, sweat onions, garlic, oregano, cumin, garlic powder and salt in oil and butter until soft. Sprinkle in flour and stir until coated. Add chicken, beans and chicken stock. Stir well to mix, until there are no lumps. Reduce heat to low and simmer until chicken is tender, about 20 minutes.
- In a small saucepan, heat 2-in (5 cm) oil over medium heat. Fry tortilla strips until crisp and light golden brown. Transfer to a paper towel-lined plate and set aside.
- Remove chicken from saucepan and cool slightly. Shred chicken, then return to saucepan and stir in sour cream.
- Serve chili in bowls, garnished with crispy tortilla strips, cilantro, jalapeño, avocado and lime wedges.
Drink Pairings
CHUNKY SHORT RIB CHILI
Relax this winter with this delicious chili recipe.Ingredients
Serves 4 to 6
5 lbs (2.27 kg) short ribs, meat removed from bone and cut into 1-in (2.5 cm) cubes
2 tsp (10 ml) seasoning salt
1 tsp (5 ml) freshly ground black pepper
2 tbsp (30 ml) all-purpose flour
2 tbsp (30 ml) vegetable oil
2 tbsp (30 ml) butter
2 medium yellow onions, chopped
2 tbsp (30 ml) ground cumin
2 tsp (10 ml) cocoa powder
2 tsp (10 ml) cayenne
1 tbsp (15 ml) chili powder
2 tbsp (30 ml) garlic powder
1 tbsp (15 ml) onion powder
2 tsp (10 ml) smoked paprika
1 tbsp (15 ml) diced chipotle chilis in adobo
2 tbsp (30 ml) tomato paste
1 x 28 oz (796 ml) can diced tomatoes
1 cup (250 ml) water
1 x 14 oz (398 ml) can black beans, drained and rinsed
1 small white onion, finely diced, for garnish
2 serrano peppers, finely sliced (adjust amount to taste), for garnish
4 green onions, finely sliced, for garnish
1 cup (250 ml) crumbled aged white cheddar cheese, for garnish
cornbread, to serve
Instructions
- Toss short rib cubes in seasoning salt, pepper and flour.
- Heat a large heavy-bottomed saucepan over medium-high heat. Once hot, add oil and butter and heat until butter is melted. In batches, brown beef for about 2 to 3 minutes each side, or until golden brown. Set browned beef aside and continue with remaining beef.
- Reduce heat to medium and add onions. Sweat onions until soft, then add all spices and continue cooking until fragrant, about 1 minute.
- Add chipotles and tomato paste and mix. Cook until tomato paste has lightly caramelized, about 2 to 3 minutes.
- Add beef, tomatoes and water and bring to a boil. Reduce heat to low and simmer for 1 hour and 30 minutes. Add black beans and simmer for another 30 to 45 minutes or until beef is tender.
- Serve in bowls and garnish with white onion, serrano peppers, green onion and cheese. Serve with cornbread.
Drink Pairings
VEGETARIAN CHILI NACHOS TEX-MEX STYLE
Relax this winter with this delicious chili recipe.Ingredients
Serves 4 to 6
2 tbsp (30 ml) vegetable oil
2 red bell peppers, chopped
1 large onion, chopped
2 garlic cloves, minced
1 tsp (5 ml) cayenne
1 tsp (5 ml) chili powder
2 tsp (10 ml) garlic powder
2 tsp (10 ml) cumin
salt and pepper to taste
2 tbsp (30 ml) tomato paste
1 x 28 oz (796 ml) can diced tomatoes
1 x 14 oz (398 ml) can pinto beans, drained and rinsed
1 x 14 oz (398 ml) can kidney beans, drained and rinsed
4 oz (125 g) tortilla chips
12 oz (340 g) Tex Mex or Mexican blend shredded cheese
1 small jalapeño pepper, thinly sliced
1 small red chili, thinly sliced
2 green onions, thinly sliced
1 handful cilantro leaves
1 cup (250 ml) salsa
1 cup (250 ml) tomatillo salsa
1 cup (250 ml) sour cream
Instructions
- In a heavy-bottomed saucepan over medium heat, sauté red bell peppers, onion, garlic and spices in vegetable oil until tender. Add tomato paste, diced tomatoes, salt and pepper. Simmer over low heat for 30 minutes. Check seasoning and adjust (remember that chips are salted).
- Preheat oven to 375 F (190 C). On a parchment-lined baking sheet, layer tortilla chips, chili and cheese. Repeat until you have used all ingredients. Bake until cheese in middle has melted, about 10 to 12 minutes.
- Garnish with jalapeño pepper, red chili, green onions and cilantro. Serve with salsas and sour cream.
Drink Pairings
FRENCH ONION DIP
Perfect for the holidays, game day and beyond!Ingredients
Serves 6 to 8
3 large sweet onions, thinly sliced
2 tbsp (30 ml) olive oil
2 tbsp + ¼ cup (30 ml + 60 ml) butter, divided
2 tsp (10 ml) salt, divided
1 tsp (5 ml) ground pepper
6 sprigs thyme
1 bay leaf
½ cup (125 ml) white wine
1 cup (250 ml) beef stock
8 oz (250 g) cream cheese, softened
1 cup (250 ml) crème fraîche, room temperature
1 cup (250 ml) shredded Gruyère cheese, divided
4 garlic cloves, minced
2 tbsp (30 ml) minced parsley
1 baguette, cut into 1-in (2.5 cm) slices
Instructions
- In a large heavy-bottomed saucepan over medium low heat, sweat the onions and 1 tsp (5 ml) salt in olive oil and 2 tbsp (30 ml) butter. Once softened, add pepper, 3 sprigs thyme and bay leaf. Continue cooking, stirring occasionally, until onions are deep brown and caramelized, about 20 to 30 minutes. Add white wine and cook until it has evaporated, about 5 to 10 minutes. Add beef stock and cook until it has evaporated. Remove thyme sprigs and bay leaf and discard. Set onions aside.
- Preheat oven to 350 F (180 C). Mix cream cheese, crème fraîche, remaining salt and half the Gruyère. In a small oven-safe baking dish or French onion soup bowl, layer cheese mixture with onions, ending with onions. Swirl mixture together with a knife or chopstick (as though you’re making a marble cake). Top dip with the remaining Gruyère. Bake for 25 to 30 minutes or until dip is heated through, bubbling and golden brown. Once done, remove from oven and increase heat to 375 F (190 C). Pick off the leaves from remaining thyme sprigs and sprinkle over dip while it cools.
- While dip is baking, mix remaining ¼ cup (60 ml) butter, garlic cloves and parsley. Spread garlic butter on baguette slices and lay on a sheet pan.
- When oven reaches desired temperature, bake bread until golden brown, about 5 to 8 minutes.
- Serve dip with garlic bread.
Drink Pairings
BAKED FETA DIP WITH ROASTED TOMATOES, PEPPERS & OLIVES
Perfect for the holidays, game day and beyond!Ingredients
Serves 4 to 6
8 oz (250 g) cherry tomatoes
1 cup (250 ml) extra-virgin olive oil
1 tsp (5 ml) salt
¼ tsp (1 ml) ground black pepper
4 cloves garlic
3 sprigs thyme
½ sprig rosemary
2 sprigs oregano
2 jarred roasted red peppers, thinly sliced
½ cup (125 ml) pitted, sliced Kalamata olives
2 cups (500 ml) Macedonian feta
2 tbsp (30 ml) whipping cream
4 pita bread
basil leaves, for garnish
Instructions
- Preheat oven to 350 F (180 C). Place tomatoes, olive oil, salt, pepper, garlic, thyme, rosemary and oregano in a small oven-safe saucepan. Cut a circle of parchment paper to fit in saucepan. Place parchment inside saucepan, pressing it down so the oil seeps up over the paper. Heat saucepan over medium-high heat until it starts to bubble, then place it in oven for 30 minutes. Remove and discard parchment, thyme, rosemary and oregano. Add roasted peppers and olives and set aside.
- Using a blender, mix feta and cream until smooth. Transfer feta mix to a small baking dish and bake for 15 to 20 minutes, or until heated through. Spoon tomatoes, peppers and olives over top. Garnish with basil leaves.
- Brush pita bread with olive oil from tomatoes and grill until warmed through. Cut into wedges and serve with feta dip.