Banh Xeo

By Executive Chef, Jeff King

Today I will share with you my recipe for banh xeo, a traditional Vietnamese recipe.

Ingredients for Crepe:

1 cup rice flour

1 tbsp turmeric

Coconut milk

Ingredients for Filling:

1 lb peeled and deveined shrimp

Bean sprouts

Green onion

Fish sauce

Making Banh Xeo:

In a hot skillet saute shrimp, when shrimp is 90% cooked add bean sprouts, green onion and a splash of fish sauce. Season to taste. Make a really light batter, adjust with 2% milk or water if needed. Some coconut milk might be thicker than others. Pour in some batter and quickly tilt & rotate the pan so the batter is evenly spread. Add more batter if it wasn’t enough to cover the pan. Add bean sprouts and cover with a lid for 2 minutes. The batter should also be slightly cooked and transparent around the edges. Lower heat and wait for the crepe to become crisp. Fold in half and serve.

Happy cooking!

Tom Yum Goong Soup

By Executive Chef Jeff King

Today I will share with you my recipe for tom yum goong soup or also known as spicy shrimp soup.

Ingredients

2 liters of water
4 stalks of lemongrass ( kept whole and pounded to release some flavor from lemongrass)
1 inch chunk of galangal
10 kaffir lime leaves
6 Thai chilies ( whole stems removed )
5 cloves of garlic ( Chopped )
2lbs whole shrimp
300 grams of oyster mushrooms
2 roma tomatoes
2 white onions (medium sized)
2 teaspoons of sugar
8 – 12 tablespoons of fish sauce (depending on your taste)
10-12 limes cut in half
Handful of cilantro

In a large pot saute garlic, onion and chili for about 2 minutes. Add 2 liters of water and bring to a boil, once it has come to a boil lower heat to simmer.Add Shrimp shells, kaffir, lemongrass, galangal, fish sauce, lime and sugar. Simmer for 30 mins and strain broth. Place strained broth into pot. Add oyster mushrooms, tomatoes, shrimp and simmer for 5 minutes. Taste and check for seasoning. Finish with chopped cilantro.

Happy cooking!

Spicy Green Papaya Salad

By Executive Chef Jeff King

Today I will share with you my recipe for a Thai classic, spicy green papaya salad.

Ingredients

2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons finely chopped brown sugar
2 cloves garlic , chopped
1/4 cup roasted peanuts , roughly chopped
1-3 Thai chilies , minced (optional)
3/4 cup roma tomatoes diced
2 cups peeled and shredded green papaya

Combine the fish sauce, lime juice, and brown sugar in a large bowl and stir until the sugar has almost dissolved.

Add the grated garlic, peanuts, and the chilies (if using).

Add the tomatoes pressing down a little bit with a spoon to release some juice.

Finally, add the papaya and toss everything together.

Happy cooking!

Thai Basil Chicken

By Executive Chef Jeff King

Today I will teach you how to make Thai basil chicken.

This is a budget friendly and healthy meal that is also very easy and quick to prepare.

Ingredients:

· 4 chicken breast (cut into 1inch cubes )

· 1 cup cornstarch

· 5 cloves of garlic

· 4 Thai chilies

· 1 tablespoon oil for frying

· 1 teaspoon of oyster sauce

· ½ teaspoon light soy sauce

· 1 splash of sweet soy sauce

· ½ teaspoon sugar

· 1 handful of Thai holy basil leaves

Dust cubed chicken breast in cornstarch. Place oil in a large pan or wok and heat at medium high heat. Fry chicken cubes till golden brown. Drain and set aside. Put pan back on stove with a little bit of oil. Place garlic and chili in pan and saute for 20 seconds. Add chicken, oyster sauce, soy sauce, sweet soy and sugar and saute for another 3-4 mins. Finish with thai basil leaves and serve with rice.

Happy cooking!

Sate Lilit

By Executive Chef Jeff King

Today I will teach you the recipe for sate lilit, a traditional Indonesian dish. For this recipe you will need bumbu, an Indonesian spice. Learn the recipe for bumbu here

Lets get started on how to make sate lilit!

Ingredients:

1 pound ground chicken

2 tbsp. bumbu

Salt and pepper to taste

Lemongrass or bamboo skewers

Place ground chicken and bumbu in a mixing bowl and add salt and pepper. Mix together till well incorporated. Take about 2- 3 ounces of mixture and mold it into an egg shape, push lemongrass stick into it and mold down to even out the layer over the lemon grass.

For best results allow to sit in the fridge for an hour before cooking. The sate can be grilled or placed in the oven and baked.

Serve with kecap manis, peanut sauce or sambal bajak.

Happy cooking!

Khao Pad (Fried Rice)

By Executive Chef Jeff King

Today I will share my recipe for khao pad, a Thai style fried rice.

Ingredients

1.5 cups of cooked Jasmine rice cooled

1/4 of a big white onion (or ½ of a very small white onion, like I used)

1 bunch of Chinese broccoli (cut into smaller pieces)

2 cloves garlic

1 egg

1/2 tablespoon soy sauce

1/2 tablespoon oyster sauce

Pinch of sugar (optional)

1 tablespoon of oil for frying

In a large pan or wok heat oil in medium heat and saute onion and garlic, next add the Chinese broccoli and saute for 2 minutes. Add your rice, soy sauce and oyster sauce. Sauté for 4-5 minutes. Add 1 egg and sauté for another minute. Add any spices you like and then serve!

You can add additional toppings like chicken or beef to your dish. Or you can always serve the dish on its own.

Happy cooking!

KungPao Cauliflower Bites

By Executive Chef Jeff King

Today I will share with you my recipe for kungpao cauliflower bites. They are certainly a favourite around the clubhouse. You won’t miss getting takeout when you have this recipe at home!

Kung Pao Sauce:

Ingredients

1/2 cup vinegar

1 cup hoisin

1 cup soy sauce

1/2 cup sesame oil

1/8 cup cornstarch

1 tbsp. chopped garlic

1 tbsp. chopped ginger

2 tbsp. chopped green onion (white parts only)

2 tbsp sugar

Place everything in a small pot and mix together well with a whisk. Turn heat on medium and simmer for 5 minutes. The sauce will thicken quickly. Do not cook the sauce on high heat as it will burn fast.

Cauliflower Batter:

Ingredients

1 cup flour

1/2 cup cornstarch

1 cup milk

1 tsp. baking powder

Place flour, cornstarch, milk and baking powder in a mixing bowl and whisk together till smooth.

Next you are going to dip the cauliflower florets in batter and deep fry till golden. Then toss in the kung pal sauce while the cauliflower is still hot. Garnish with crushed chilli flakes, chopped scallions and toasted cashews.

Serve with rice or by itself. This will for sure be a meal your whole family will enjoy.

Happy cooking!

Bumbu Dasar Kuning – Indonesian yellow spice paste

By Executive Chef Jeff King

Today I will share with you my recipe for Bumbu Dasar Kuning; an Indonesian yellow spice paste

Ingredients:

200 grams shallots
100 grams cloves garlic
150 grams turmeric roots (toasted for better flavour and colour)
2 tsp ground turmeric powder (add if you feel the colour is not too yellow)
75 grams galangal
25 grams candlenuts (toasted before for better flavour)
4 Indonesian bay leaves (Daun Salam)
2 stalk lemon grass
2 kaffir lime leaves
Cooking oil

If you use a mortar and pestle, the order to be followed when grinding spice paste ingredients is the hard items first, candle-nuts, turmeric and ginger. You can chop the ginger and turmeric to make the grinding process easier. Once all of these are quite smooth, then add ingredients that are full of moisture, such as shallots and garlic.

If you use a food processor just blend all the ingredients until smooth.In low heat place the paste with some cooking oil in a pan. Add Indonesian bay leaves, kaffir lime leaves, turmeric and lemon grass. Allow to simmer in the oil for about 10 minutes to infuse all the flavors together and set aside to cool. Any leftover paste and be saved in a jar or ziplock bag for 1 week in the fridge or freeze remaining and you will have bumbu paste ready to go anytime you need it.

This spice is great to use when making Indonesian style dishes like soto ayam lamongan (Lamongan style chicken soup)

Happy Cooking!

Cream of Mushroom Soup

By Executive Chef, Jeff King

Today I will share with you my recipe for cream of mushroom soup. This is a very popular dish that I always get asked the recipe for. Now you will be able to make it at home for your guests and family to enjoy!

Ingredients:

5 lbs button mushrooms
5 oz. Dry Porcini mushrooms
8 sprigs of thyme
2 white onions
4 sticks celery
8 cloves garlic
3 liters water
1 liter 35% cream
Salt and white pepper

Place large pot on stove at medium high heat with 3 tablespoons of butter.

Crush garlic cloves, roughly chop onions, celery and place in pot and saute for 3 minutes. Add thyme and saute for another minute. Add washed button mushrooms, dry porcini and water. Raise temperature to high and bring up to a boil. Once it comes to a boil turn down heat to medium and simmer for 20 mins. Add cream and simmer for another 5 minutes.

Using a hand blender blend soup till everything is pureed and season to taste.

Using a blender (recommended) fill blender halfway full and place lid and towel on top. Caution do not fill too high as hot soup may splash out. Blend until smooth. Repeat till all soup has been pureed. Return soup into pot and add salt and white pepper to taste. Adjust consistency to your liking by adding more water or cream.

Happy cooking!

Benefits of a Sous Vide Machine

By Executive Chef, Jeff King

Today I will be talking about a piece of equipment that everyone should have in their kitchen. A sous vide machine. This machine has a lot of benefits that will make your cooking experience top notch!

Lets start off with what a sous vide machine is;

Sous-vide is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at an accurately regulated temperature.

The temperature is much lower than usually used for cooking, typically around 55 to 60 °C for meat, higher for vegetables.

The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

This machine can cook a wide variety of proteins and cut cooking time which will give you more time to spend with your family or guest.

You can buy a sous vide machine on Amazon, Canadian Tire or Best Buy.

Happy Cooking!