Cooper Cooks

Reviewing Vancouver's Bánh Mì - #26 - Van Banh Mi & Yogurt

Thu, 01 Oct 2026 12:15:28 -0700

Van Banh Mi & Yogurt

Another bánh mì-focused shop, right downtown near David Lam park. The inside only has a few bar seats facing the window, with most of the space reserved for behind the counter. They offered an assortment of flavours, today I went with #8 - the pork belly option.

The Components

Bread

The bread was warmed up, always nice. It had a flaky exterior shell, and a medium density crumb inside. Nothing remarkable here.

Reviewing Vancouver's Bánh Mì - #25 - Pho Mien Tay

Thu, 10 Sep 2026 16:45:28 -0700

Pho Mien Tay

Pho Mien Tay operates right in the heart of downtown Vancouver. As their name suggests, they focus mainly on the famous Vietnamese noodle soup, but they also offer bánh mì. Let’s get into it.

The Components

Bread

The bread was… chewy? This on its own is not necessarily a bad thing, but as we’ll soon find out - it was a bad thing.

Veg

The balance of the sandwich was thrown off by the presence of way too much pickled daikon and carrot. It was less a careful balance of fresh and savory, and just a pickle sandwich. Fresh cilantro, and a couple slivers of jalapeno.

Reviewing Vancouver's Bánh Mì - #24 - Viet Street Food Cafe

Thu, 03 Sep 2026 12:00:28 -0700

Viet Street Food Cafe

Viet Street Food Cafe has a small, cozy, and friendly vibe sitting on Kingsway right in the heart of little Saigon. The sole staff member I encountered immediately struck up a conversation with me, a small gesture which warmed my icy heart.

The cafe has a focus on lunch items, bánh mì chiefly among them. Let’s see how it is!

The Components

Bread

They warmed up my baguette fresh in the toaster. The bread itself was outstanding - crispy, but extremely light - probably the lightest bread I’ve had so far. Personally, I loved it. Outstanding

Reviewing Vancouver's Bánh Mì - #23 - Little Jasmine

Mon, 31 Aug 2026 18:12:28 -0700

Little Jasmine

This is my third bánh mì this week - I’m on a roll! Unfortunately, one was from obanhmi - so you’ll only get two new reviews out of it.

Little Jasmine is a new-ish Vietnamese restaurant that opened up in the little Saigon area on Kingsway. The interior, while lacking some polish, is bright, spacious, and modern. While their menu has a slight emphasis on pho, they have other Vietnamese favorites - including a chicken, pork, or veggie bánh mì.

Reviewing Vancouver's Bánh Mì - #22 - Viet Sub Vietnamese Cuisine

Mon, 24 Aug 2026 18:12:30 -0700

Viet Sub Vietnamese Cuisine

Today was the first day of a new job for me, and that meant heading into downtown Vancouver to the office. A coworker asked if I wanted to grab lunch, which is an excellent excuse to try a new bánh mì restaurant in a place I don’t get to too often!

Viet Sub Vietnamese Cuisine is on Robson street, and as the name implies they’re exclusively focused on bánh mì. They have a retro Vancouver vibe to them, friendly service and a solid line of customers - always a good sign.

3 Weeks in Japan - Food Highlights and Takeaways

Sat, 22 Aug 2026 15:24:05 -0800

3 Weeks in Japan - Food Highlights and Takeaways

I just got back from an impromptu 3-week vacation to Japan! Besides being a much-needed reset from the monotony of working life, it offered another opportunity to experience and learn from Japanese food culture.

Regional Cuisine

Japanese cuisine can be broadly categorized based on where it’s from, and to an extent, its target audience. For example, when I think of Osakan food, I think predominantly of street food like okonomiyaki and takoyaki. When I consider the many wards of Tokyo, I think of a more international mixing pot of cuisines, as well as many hyperspecialties - think 10+ local varieties of ramen. So when I went to Osaka, toured Hokkaido, and stayed in Tokyo and Sendai, I was sure to look up the local foods and try each one at least once.

Reviewing Vancouver's Bánh Mì - #21 - 88 Supermarket

Wed, 01 Jul 2026 14:02:30 -0700

88 Supermarket

88 Supermarket is a local grocery store in Vancouver focusing on Asian ingredients. Their location on 49th features a deli where they make bánh mì to order - how does it stack up? I ordered the #1 special bánh mì.

The Components

Bread

The bread was a little stale, but otherwise appeared good quality. Perhaps this is due to the time of day that we went (early afternoon)

Reviewing Vancouver's Bánh Mì - #20 - Pho Thai Ha

Thu, 14 May 2026 14:41:13 -0700

Pho Thai Ha

Pho Thai Ha is a quaint sit-down Vietnamese restaurant with a broad menu, mainly focusing on pho. They do have a bánh mì selection however - how does it hold up?

The Components

Bread

I found the bread to be extremely flakey (messy) and a touch dry, with a medium crumb and little chew. This is, unfortunately, pretty standard for most bánh mì baguettes in Vancouver.

Veg

They had everything - fresh cucumber, japapeno and cilantro, plus pickled carrot and diakon. The pickled carrot and diakon could stand to be more heavily seasoned or served with more of the pickling juices - it too was dry.

Reviewing Vancouver's Bánh Mì - #19 - Bonjour Bánh Mi

Fri, 27 Mar 2026 12:29:13 -0700

Bonjour Bánh Mi

Bonjour Bánh Mi is one of the furthest out locations I’ve tried, yet the fact it’s only a 15 minute drive away really speaks to the prevalence of bánh mì in Vancouver.

The Components

Bread

The bread was good - warm, crust, and soft inside. No notes. As noted on their website, they do bake their own bread which of course gives them a leg up in this department.

Reviewing Vancouver's Bánh Mì - #18 - Merci Beaucoup Cafe

Thu, 26 Mar 2026 12:24:41 -0700

Merci Beaucoup Cafe

This cozy cafe is one of the last restaurants serving bánh mì on the drive that I’ve yet to visit. They offer a variety of Vietnamese options, among them their $7-$8 bánh mì sandwiches. The restaurant itself is cozy and well put together. Let’s get into it.

The Components

Bread

The bread was good! Warm, crusty with enough give to make it enjoyable.

Veg

The veg was extremely fresh, seriously among the best I’ve had yet. Their only downfall - no daikon. I had an all-carrot sandwich. Plenty of cilantro and jalapeno however.

Reviewing Vancouver's Bánh Mì - #17 - The Saigonville Restaurant

Tue, 03 Mar 2026 12:23:49 -0700

The Saigonville Restaurant

The Saigonville Restaurant is a charming family restaurant located on Hastings street. Featuring sit down service, the interior is inviting, and when I arrived it was packed with people eating lunch. How’s their bánh mì?

The Components

Bread

The bread was nothing special - neither bad nor great. It appeared to be brought in from an outside vendor. It was warm, but dry.

Veg

The veg was good! Pickled daikon and carrot, cucumber strips, fresh cilantro, and seasoned red chilis. I thought the swap of traditional Jalapeno for the red chilis was an excellent choice.

Reviewing Vancouver's Bánh Mì - #16 - Paris Bakery - Commercial Drive

Fri, 09 Jan 2026 17:33:43 -0700

Paris Bakery - Commercial Drive

The Paris Bakery specializes in bánh mì boasting their own baked bread. But are they good? I ordered the lemongrass chicken bánh mì.

The Components

Bread

The bread was pretty good! Fresh, and notably softer than most other bánh mì I’ve tried.

Veg

The veg hit the mark for me. Pickled carrot & daikon, fresh cucumber, fresh cilantro. No jalapeno was one drawback.

Spread

I didn’t note anything outstanding about the spread unfortunately. Since I ordered the lemongrass chicken, it seems I didn’t get any pate. My girlfriend got the BBQ pork bánh mì, and she said that the pate was good.

The Best Chicken Stock You've Ever Made

Wed, 24 Dec 2025 14:43:21 -0800

The Best Roast Chicken Stock You’ve Ever Made

8 servings

In a medium bowl

1/2 sweet onion, thinly sliced
1/2 medium carrot, chopped in half lengthwise and thinly sliced
1 stalk celery, thinly sliced
3 cloves garlic, smashed
15 ml neutral oil

In a large bowl

1 bay leaf
1 whole rotisserie chicken

Prepped

1.5 to 2 liters boiling water, depending on the size of your rotisserie chicken

Preheat a pressure cooker over medium-high heat
Add all vegetables and the oil, sauteeing until lightly browned
While veg cooks, shred the chicken into large dice sized pieces with your hands in a bowl. This ensures maximum flavor extraction.
When veg is done, add all of the chicken - bones and all - and bay leaf. Add boiling water. Seal pressure cooker and bring to high heat for 30 minutes to 90 minutes
- 30 minutes is fine appropriate for simple soups and lightly flavored dishes. 60 minutes is suitable for ultra rich stocks and sauces
Remove from heat, and let cool naturally. Do not rapidly release the steam, as this will cause turbulent action within the pressure cooker, clouding your stock
- In an Instantpot, this can take upwards of 30-45 minutes. You can speed up this process by partially blocking the steam vent and carefully releasing the steam slowly
Strain and use the stock, or chill for later. You can skim any fat off the top easier if the stock has been chilled overnight

Notes

If not gelatinizing to your liking, you can always add powdered gelatin until it reaches the consistency you desire. This is best done when the stock has been chilled
Source: Modified version of Chris Young’s method

Reviewing Vancouver's Bánh Mì - #15 - The Red Wagon

Tue, 18 Nov 2025 12:02:43 -0700

The Red Wagon

The Red Wagon is a popular local diner in Vancouver, and it usually has a substantial wait. While their menu mainly consists of western brunch food, they also have a breakfast bánh mì - the most expensive one I’ve tried yet. But is it good?

The Components

Bread

The bread was pretty soft. It lacked a bit of a crunch factor, which is something I typically like. Not a dealbreaker.

Better Than Pumpkin Pie

Sun, 05 Oct 2025 13:05:21 -0800

Brown Butter Better Than Pumpkin Pie

12 servings

In a small sauce pan

60 ml butter

In a medium bowl

1 box yellow cake mix
5 ml pumpkin pie spice

In large bowl

29 oz canned pumpkin

Ready to go

1 large egg
20 ml pumpkin pie spices
17 oz evaporated milk
5 ml salt
375 ml sugar

Preheat oven to 350 degrees fahrenheit
Cook butter in a pan until browned, with a pleasant nutty aroma. Allow to cool completely, then whisk in 1 egg
Add boxed cake mix and a teaspoon of pumpkin pie spice and mix until it has a coarse, sandy texture
- It should not turn into a dough, this happened to me. If this happens, add roughly 3 parts flour, 2 parts sugar, and a teaspoon more baking powder, until it is the proper, sand-like texture
Sprinkle half of the mix into a (greased or ungreased) 9" x 13" pan, setting aside the remainder
In a large bowl, add remaining 4 eggs and whisk until well beaten. Add canned pumpkin and stir until completely incorporated. Stir in sugar, salt, and 20 ml pumpkin spice mix. In two batches, stir in evaporated milk
Pour the pumpkin filling into the pan, then sprinkle the remaining cake mixture on top
Cook 60-70 minutes. A knife inserted into the center should come out clean, but the center may still be soft. Allow to cool for an hour
For best flavor, allow to cool in the fridge 8 hours before serving with whipped cream or vanilla ice cream. Better than pumpkin pie will last several days in the fridge

Notes

Source: [https://www.itsalwaysautumn.com/easy-pumpkin-pie-cake-recipe-better-than-pumpkin-pie.html](It’s Always Autumn)
My dad originally made this for us when I was a kid. The recipe is very forgiving, don’t fret if you need to make adjustments

Reviewing Vancouver's Bánh Mì - #14 - La Maison Da Nang

Tue, 23 Sep 2025 17:05:43 -0700

La Maison Da Nang

La Maison Da Nang is one of the closest Vietnamese restaurants to Bánh Mi Saigon, one of my current contenders for #1. Do they measure up?

Upon entry, I was greeted by a robotic voice. I’m paraphrasing, but it said “Hi, welcome. How are you? Please take a seat”. Who do I tell how I am? The robot? The shopkeeper, who was sitting at a table right in front, staring at me?

Smokey Oven BBQ Brisket

Sat, 06 Sep 2025 13:57:21 -0800

Smokey Oven BBQ Brisket

4-8 servings, depending on size of brisket

On a sheet tray with a rack

1 beef brisket, any cut should work

For the brisket

liquid smoke

Spices (Or choose your own / use a BBQ rub)

large portion pepper
large portion garlic powder
large portion onion powder
standard portion paprika (adds color)
small portion cumin
small portion cordiander
large portion brown sugar
large portion salt, as much as you would normally use for the size of meat

Set oven with convection on to 225f
Take the whole brisket (no need to trim excessively / at all) and rub thoroughly with liquid smoke. Use enough to get a proper coating
Rub (pat) spices thoroughly over the whole brisket
Place brisket on rack placed into a sheet tray, then place everything into the preheated oven
Cook for 1 hour, then remove tray from oven. It should be starting to show signs of a “bark” on the outside. Optionally, add more liquid smoke to the brisket
Add a little bit of water into the pan. This helps add moisture to the environment, much like a smoker would have steam from wood chips
Continue cooking brisket 2-3 hours longer, until brisket is dark brown and looks appetizing. Remove brisket from oven
Wrap brisket tightly in 2 layers of aluminum foil
Return brisket to oven and continue cooking until it reaches an internal temperature of 195f at the thickest part, 12-13 hours total (total time varies on size of brisket)
Remove from oven, and let sit in foil for at least 30 minutes
Slice and serve

Notes

Go a bit heavier on the spices than you would for a normal smoked brisket, to distract from any unwanted notes of the liquid smoke
The convection fan in the oven replicates the moving air inside a smoker
Source: Adam Ragusea

Reviewing Vancouver's Bánh Mì - #13 - Tuan & Thuy Kitchen

Thu, 28 Aug 2025 16:05:32 -0700

Tuan & Thuy Kitchen

Tuan & Thuy is directly next to a very dense traffic area in Vancouver - Kingsway and Victoria Dr. I rode my bike up there, but there was no nearby places to lock up my bike - beside some very wide street lights, which my u-lock won’t fit.

The Components

Bread

The bread was excellent. Fabulous, even. From the first bite you can tell it was baked fresh recently, and if the taste doesn’t convince you, perhaps the giant oven with bread racks next to it may.

Reviewing Vancouver's Bánh Mì - #12 - The Hanoi Corner

Wed, 27 Aug 2025 18:05:32 -0700

The Hanoi Corner

The Hanoi Corner is the first bánh mì shop I’ve tried on Commercial Drive proper so far. Lets see how it measures up

The Components

Bread

The bread was surprisingly fresh, and warm. A good start.

Veg

The veg was actually a standout for me. The seasoning was excellent, maybe they added some additional spices, let it sit for longer, or something else entirely. In any case, it was good. Jalapeno (optional) was very spicey, but this was not unwelcomed. Cilantro included.

Reviewing Vancouver's Bánh Mì - #11 - Bánh Mi Saigon

Fri, 27 Jun 2025 12:05:32 -0700

Bánh Mi Saigon

Bánh Mi Saigon - the inspiration for this entire bánh mì tour. Bánh mì saigon is well known among bánh mì enthusiasts in Vancouver for their fresh made bread, fast service, and convenient location. And let me tell you, their reputation for excellence is well deserved.

Bánh Mi Saigon has a cash only sign, but they do indeed take debit card if you ask them. Bring cash just in case though.

Reviewing Vancouver's Bánh Mì - #10 - Cafe Xu Hue

Fri, 13 Jun 2025 12:00:30 -0700

Cafe Xu Hue

The final bánh mì restaurant of 3 on this block of Kingsway. Cafe Xu Hue is cash only, has a dated interior, very friendly and efficient service, and had plenty of families inside eating. Good signs.

The Components

Bread

The bread was standard. Nothing special here.

Veg

Inside, they have thick cut cucumber, daikon, carrot, cilantro, and some mystery herb? It tasted fresh and grassy. Perhaps an asian basil variety. It was a welcome addition.

Reviewing Vancouver's Bánh Mì - #9 - Chau Veggie Express

Sat, 31 May 2025 15:00:30 -0700

Chau Veggie Express

Chau veggie express is up located Victoria drive. A personal favorite of my partner for their soup, they branched out not too long ago, adding meat — and bánh mì — to their restaurant. How does it stack up against the stiff competition in the neighborhood?

The Components

Bread

The bread was… different. Not bad, but more bun-y. Soft on the outside, soft on the inside. Honestly, I wasn’t a huge fan. Give me a baguette any day.

Basic Greek Rice Pilaf

Fri, 30 May 2025 12:45:21 -0800

Basic Greek Rice Pilaf

3-4 servings

Roughly

15 ml butter

In a small cup

250 ml long-grain white rice

In a suitable container

500 ml chicken stock
1 pinch saffron (I used safflower)
5 ml tarragon
2.5 ml salt

In a medium sized saute pan, heat butter over medium-high heat until foaming
Add rice and stir to combine. Cook for a minute or two, until the rice is fragrant and toasty, but not browned
Add liquid, spices and salt. Bring to a boil, then reduce the heat to low and cover with a tight fitting lid. Let simmer for 20 minutes.
Turn the heat off and let stand for 5 minutes without removing the lid. Fluff and serve.

Notes

Source: Adapted from a reddit recipe

Greek Lemon Potatoes

Fri, 30 May 2025 12:45:21 -0800

Greek Lemon Potatoes

4 servings

In a medium sized baking dish

1 kg russet potatoes, peels and sliced into large wedges
30 ml oregano
2 lemons, juiced
90 ml olive oil (about the same amount as the lemon juice)
15 ml salt
500 ml chicken broth (or just enough to barely cover the potatoes)

Combine all of the ingredients in a medium baking pan or dish. Try to spread the potatoes as evenly as possible
Cover and let sit overnight, 8-16 hours. This allows the potatoes to fully soak up the flavor
Bake uncovered in the oven at 400f until the liquid has evaporated and the potatoes are fully tender all the way through, about 45 minutes
(optional) To brown them, drizzle with olive oil and continue cooking until browned

Notes

Source: Adapted from a reddit recipe

Tzatziki Sauce

Fri, 30 May 2025 12:45:21 -0800

Tzatziki Sauce

4 servings

In a strainer

1/2 large english cucumber, deseeded and medium diced (about 1 cup)
5 ml kosher salt

In a small bowl

1 large garlic clove, grated
250 ml greek yogurt (I used pressed yogurt, and it was fantastic)
15 ml chopped fresh dill

Mix the cucumber and salt in a strainer. Let sit for 30 minutes, for the salt to pull the water out of the cucumber. Pat cucumber dry on paper towel
In a small bowl, mix together all of the ingredients. Season to taste with salt.

Notes

Source: Serious Eats

Reviewing Vancouver's Bánh Mì - #8 - Ngon Cafe

Tue, 27 May 2025 12:58:00 -0700

Ngon Cafe Vancouver

Today, we’re visiting a block on Kingsway that I’m quite fond of - besides the nearby T&T, there’s 3 (3!) bánh mì on one block

Ngon cafe is the second location I’ve visited on this block, with Obanhmi being the first. Inside, the cafe was warm and inviting, not too quiet, and good decor.

I ordered the Ngon special, which cost me around ~$10 with a 12% tip.

Reviewing Vancouver's Bánh Mì - #7 - Saigon Bites

Tue, 06 May 2025 12:55:00 -0700

Saigon Bites - Renfrew

Two days in a row! Today’s bánh mì is from Saigon Bites Renfrew.

The Components

Bread

The bread was crisp on the outside, and pretty average on the inside as far as softness goes. Nothing to write home about.

Veg

They’ve got cucumber, carrot, daikon, cilantro, and jalapeno. I thought the seasoning of the pickling solution left a bit to be desired, but the veg was fresh.

Reviewing Vancouver's Bánh Mì - #6 - Kingsway Deli - Vân Mi Long

Mon, 05 May 2025 12:45:00 -0700

Kingsway Deli - Vân Mi Long

Vân Mi Long is in a bit of a funny location, since they’re located almost directly beside a different bánh mì restaurants (Bánh Mi Thai Hang 2, which I’ve been to but have yet to review). The inside is clean, and the workers (an old lady and younger boy) were very friendly.

The Components

Bread

The bread was pretty standard, by my estimation. Good crunchy outside, soft-enough inside. Passing marks.

Reviewing Vancouver's Bánh Mì - #5 - Ba-Le Deli and Bakery

Tue, 29 Apr 2025 12:45:00 -0700

Ba-Le Deli and Bakery

Ba-Le is a relatively well-known chain in Vancouver that mostly serves bánh mì. This is my first time going, so I wasn’t coming in with any preconceived notions.

Upon entry, it looked like most other bánh mì establishments - a pretty gaunt interior, devoid of anything that might make this a good place to stay and enjoy your meal. Get your food and get out. There were a couple fridges containing ingredients for sale, including the pate - a good sign.

Pickleback Cocktail

Mon, 28 Apr 2025 18:22:00 -0800

Pickleback Cocktail

2 servings

In an appropriately sized vessel

5 oz whiskey
3 oz pickle juice
2 oz lime juice
1.5 oz simple syrup

Stir all ingredients together and pour into two glasses over ice.

Notes

Make sure you’re using dill pickle juice. Our experiment with using bread and butter pickles was less appetizing.

Toad in the Hole

Thu, 24 Apr 2025 12:02:21 -0800

Toad in the Hole

6 servings enough for two hungry people, or as appetizers for 6

For the toads in the hole

In a medium bowl

90 g flour
3 whole eggs
a pinch of salt
1 tsp garlic powder

In a measuring cup

190 g (3/4 cup) milk

Take out

3 whole sausages (spicy italian works well, but you can use whatever)

For the gravy

In a small bowl

1 small diced shallot
30 ml butter

In a tiny bowl

15 g (2 tbsp) flour

On hand

250 ml (approximately) chicken stock
1 tsp soy sauce (or to taste)
1 tsp worcestershire sauce (or to taste)

Prepare the toad in a hole

Preheat oven to 500F, or as close to that as your oven will go
Beat flour, egg, salt, and garlic powder until well combined. Add milk and beat until smooth. Let batter sit at least 15 minutes while following the next steps
Remove sausage from casing and snip 3 sausages into 6 total pieces (2 pieces per sausage). Add to muffin pan (not a cupcake pan) and cook until fat has rendered out, rolling the sausages occasionally to ensure even browning.
Pour muffin batter directly into muffin pan (with the sausages), at least 2/3 of the way up. Bake with convection off until they stop puffing up, and maybe a few minutes longer to ensure the insides are cooked.

Prepare the gravy

In a hot pan over medium high heat, add the knob of butter followed immediately by the shallot. Aim for quickly browning butter. Cook rapidly until the shallot is nicely browned or golden. Add flour and stir rapidly to form a roux.
When roux starts to spread out nicely and has cooked, deglaze the pan by slowly adding small amounts of stock. Once a nice gravy consistency has been reached, flavor to taste with soy sauce, worcestershire sauce, garlic powder, pepper, and / or any other flavorings you like. Pour into a serving vessel

Serve

Serve with warmed up gravy and freshly chopped herbs

Notes

Source: Adam Ragusea’s Youtube channel
My little oven only goes to 480F, and it works great
You want your sausages to render quite a bit of fat out, about a tablespoon, to have layer of fat at the bottom of the muffin tin. My sausages weren’t that greasy, so I added butter

Reviewing Vancouver's Bánh Mì - #4 - Duffin's Donuts

Tue, 11 Mar 2025 11:08:00 -0800

Duffin’s Donuts

Oh Duffin’s. I was looking forward to this review.

Look, I’m not expecting perfection from Duffin’s. Duffin’s does not exist to be perfect. I do expect deliciousness though.

The Components

Bread

It’s not a french baguette. It’s not crusty on the outside with an ultra-light and just-soft-enough interior. Duffin’s viet chicken bread is more like the bread that you’d expect to find at Subway, soft all the way through. It’s good enough. It’s easy to eat casually without getting crumbs all over.

Foolproof Ultra-Gooey Mac & Cheese

Mon, 10 Mar 2025 18:14:00 -0800

Foolproof Ultra-Gooey Mac & Cheese

2 servings

In a medium bowls

6 ounces macaroni noodles

In a second medium bowls

6 ounces grated cheddar cheese (or any melting cheese of your choice. Go nuts!)

In a measuring cup

6.5 ounces evaporated milk
1/8th tsp baking soda

(Optional) In a microwave-safe bowl

3 minced garlic cloves
15 ml butter

In a medium to large pan, add macaroni, a pinch of salt, and enough cold water to just barely cover the noodles. Cook on high until almost no water remains, stirring regularly to ensure noodles don’t stick to the pan.
(Optional) Microwave butter and garlic for a 20-30 seconds until butter just begins to foam. Stir into noodles 30 seconds before adding the evaporated milk.
Add evaporated milk to pan and stir constantly until is begins to boil. Turn heat to low.
Add cheese and stir constantly until melted, 2 minutes or so

Notes

Source: Adapted from Serious Eats
The baking soda should help guard against getting a grainy texture in your sauce. It’s not strictly necessary though, if your technique is on point

Reviewing Vancouver's Bánh Mì - #3 - Thu Hien Deli & Sandwich Shop

Thu, 06 Mar 2025 12:43:00 -0800

Thu Hien Deli & Sandwich Shop

Thu Hein, on Kingsway, looks disorganized from the inside but it contains some excellent Vietnamese ingredients. At the counter, you can order from one of ~4 bánh mì sandwich options. Their prices are low at $7 (cash or debit only)

The Components

Bread

On the plus side, the bread was warm. The crust was present and not overtly hard on the palette. It was not pillowy at all though, crisp all the way through.

Reviewing Vancouver's Bánh Mì - #2 - Obanhmi

Sat, 01 Mar 2025 13:41:00 -0800

Obanhmi

Today, we went to Obanhmi’s Kingsway location.

The Components

Bread

I found the baguette to be above average, which was a pleasant surprise. It was warm throughout when I picked it up, meaning they either baked it relatively recently or had reheated it at some point recently. The crust was crisp but not cutting, and the bread itself was pillowy. Not artisanal or anything, but they really did the best they could with what they had.

Reviewing Vancouver's Bánh Mì - #1 - Kim Chau

Fri, 28 Feb 2025 12:26:00 -0800

Kim Chau

First on the list is Kim Chau. They’re been known for providing affordable bánh mì in Vancouver for many years. It’s cash only, so be sure to hit up an ATM beforehand.

The Components

Bread

The bread does not appear to be freshly baked in-house. This is entirely normal, to be completely honest, but it’s not worth of excessive praise. It has a decent crunch on the outside, yet it’s betrayed by its decidedly not-fluffy interior. It’s okay.

Reviewing Every Single Bánh Mì in East Vancouver

Thu, 27 Feb 2025 22:14:00 -0800

In Which I Eat a Lot of Sandwiches

I live in the heart of East Vancouver’s little Saigon, which is an area that even local Vancouverites don’t know about too much. It emcompasses (in my view) about 6-8 blocks on Kingsway, centered on Knight street. In this area, you’ll find a glut of Vietnamese food options - including a ton of bánh mì!

So, I figured why not put them to the test? And to make things interesting, I’m not just looking at little Saigon, I’m looking at the whole of East Vancouver. I’m going to eat at literally every establishment that serves bánh mì I can find here.

Red Beans and Rice

Sat, 08 Feb 2025 12:29:00 -0800

Red Beans and Rice

10 servings

In a large bowl, 8 to 16 hours before cooking

450 g dry kidney beans
1.5 l cold water
kosher salt

In a medium bowl

450 g cooked andouille sausage, sliced into 1 cm disks (see note)

For cooking

15 ml cooking fat (I used duck fat, oil works too)

In a large bowl

1 large onion, small dice
4 ribs celery, small dice
1 green bell pepper, small dice
salt

In a small dish

4 cloves of garlic, minced

In a second small dish

5 ml ground sage
a generous amount of freshly ground black pepper
2.5 ml to 15 ml cayenne pepper

In the fridge

1 whole smoked ham hock (optional)

In a third small dish

4 sprigs fresh thyme (or 2 tsp dry thyme)
3 bay leaves

In a fourth small dish

15 ml apple cider vinegar, or to taste

Soak the dry kidney beans for 8 to 16 hour, then drain them
In a large dutch oven, add the cooking fat and heat over medium high until shimmering. Add sausage in an even layer and let cook undisturbed until lightly browned on one side, about 3 minutes. Stir and continue to cook for around another 2 minutes
Add onion, bell pepper and celery. Cook, stirring, until vegetables have softened and are just starting to brown
Add garlic and cook until fragrant, 30 to 60 seconds
Add cayenne, sage, and black pepper. Cook until spices are fragrant, about 30 seconds
Add beans and enough water to cover by about 2 inches. Add thyme, bay leaves, and ham hock (if using). Bring to a boil and then reduce to a bare simmer. Cover and let cook until the beans have softened, 1.5 to 2.5 hours. Note: If the ham hock isn’t completely covered, it’s a good idea to rotate it occasionally
Remove the lid and continue to cook until the consistency is creamy, around 20 minutes more. Discard bay leaves and sprigs of thyme
Serve over rice

Notes

If you cannot find andouille sausage, use the closest sausage you can find. I substituted raw hot italian sausage and it turned out great
This recipe is easily adaptable. You have a large amount of freedom to adjust and make substitutions where you feel is approprirate
This is an excellent meal prep recipe. It’s cheap and it goes a long way
Adapted from Serious Eats

Sugar Cookies

Sun, 02 Feb 2025 11:22:00 -0800

Sugar Cookies

24 cookies

In the bowl of a stand mixer

198 g softened butter
500 ml sugar
375 ml sugar

In a tiny bowl

10 ml vanilla

On the counter

2 large eggs

In a medium bowl

375 ml all-purpose flour
2.5 ml baking powder
2.5 ml salt

In a small bowl

125 ml sugar

Preheat the oven to 350f
Beat the butter and sugar together until light and fluffy. Beat in vanilla, then eggs one at a time, until completely combined
On low speed, slowly mix in the flour mixture until just combined. Make sure there are no pockets of dry mix left
Using wet hands, roll 2 tablespoons of dough at a time into balls, then roll in sugar to coat. Place balls onto parchment lined baking sheets about 6 cm apart. Using the base of a glass that has been greased and sprinkled with sugar, press the cookies down to flatten. Sprinkle cookies with remaining sugar.
Bake the cookies, one sheet at a time, for 10 to 12 minutes, rotating the sheet halfway through
Let cookies cool on sheet for 10 minutes, then serve warm or transfer to wire rack to cool completely

Notes

Erin suggests adding cinnamon - she suggests 5 ml into the flour mixture, and 2.5 ml in the sugar rolling mix
Source: America’s Test Kitchen Family Cookbook

Famichiki - Family Mart Fried Chicken

Sat, 01 Feb 2025 11:45:00 -0800

Famichiki - Family Mart Fried Chicken

4 cutlets

Prepare

280 g (about 4) chicken thighs, pounded to an even thickness

Marinade

1.5 g salt
2.6 g sugar
1 g MSG
1 g garlic powder
1.2 g garlic paste
6 g soy sauce
1.2 g vinegar
0.9 g baking soda
0.5 g citric acid
52 g water
34 g flour

Dry batter ingredients

6 g salt
2 g sugar
3 g MSG
2 g baking powder
0.5 g powdered skim milk
1 g powdered black pepper
0.1 g garlic powder
0.5 g paprika
1.1 g panko

In a separate bowl

92 g flour
3 g corn starch

Wet batter ingredients

8 g beaten egg
0.6 g neutral vegetable oil
8.5 g water

For frying

vegetable oil

Whisk together the marinade ingredients in a medium bowl until well combined. Add the pounded chicken thighs, and marinade for at least 3 hours at room temperature. (Food safety tip - ensure the chicken is very cold from the refrigerator. It should be okay to leave out for 3 hours if it starts from this cold temperature)
In a mortar and pestle, crush the dry batter ingredients (particularly the panko and pepper). Mix well. In a medium bowl, combine with the flour and corn starch
Add the wet batter ingredients to the dry batter ingredients. Mix in very well with to produce tiny clumps in the batter. It should be mostly dry with wet clumps
Working one piece at a time, remove the chicken from the marinade and press into the batter to fully coat
Preheat the frying oil to about 350f. Add the chicken, the oil’s temperature should drop. Maintain about 340f while frying for 90 seconds. Remove from oil and place onto wire rack placed onto a sheet pan.
Place the chicken on the wire rack + sheet pan combo into a 285f oven for 10 minutes to finish cooking through. Cooking in the oven replicates how Family Mart keeps their chicken hot throughout the day.
Enjoy!

Notes

Source: https://www.youtube.com/watch?v=dET4bAfwcy0
When adding wet batter ingredients to the dry to produce clumps, whisk in very well to produce fine clumps. Famichiki is not like western fried chicken, the big knobbly bits are not present.
Note for next time I make this - consider a slightly lower temperature for a much longer time in the oven. Chicken tasted excellent, but was a bit too flimsy

Easy Weeknight Chili

Mon, 25 Nov 2024 18:32:00 -0800

Easy Weeknight Chili

8 servings

On hand

2 tbsp vegetable oil
pepper

In a medium sized bowl

2 onions, medium dice
1 red bell pepper, medium dice
62 ml (1/4 cup) chili powder
30 ml (2 tbsp) cumin
5 ml (1 tsp) cayenne pepper
5 ml (1 tsp) kosher salt

In a small dish

6 cloves garlic, minced

In another medium sized bowl

900 g (2 lb) 85% lean ground beef

In a large bowl

900 g (2 16 oz) canned red kidney beans (drained and rinsed)
800 g (28 oz) canned diced red tomatoes
800 g (28 oz) canned tomato puree
5 ml kosher salt

Heat vegetable oil over medium heat in a large dutch oven until shimmering. Add onion, pepper and spice mix and cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook until fragrant, 15 to 30 seconds more.
Increase the temperature to medium-high and add beef. Cook, breaking up the meat until no pink remains, about 8 minutes.
Stir in the large bowl of beans and tomatoes. Bring to a simmer, then reduce heat to maintain simmer. Cover and cook for 45 minutes.
Remove the lid and continue to simmer for about 45 minutes longer, until the beef is tender.
Season with salt and pepper to taste before serving

Notes

Inspired by America’s Test Kitchen Family Cookbook
- The spice amounts have been modified from the original
Serve with shredded cheese (a sharp cheddar) broiled on top, sour cream, and / or sliced green onion
Also goes great with buttermilk cornbread

A Better Quick Chicken Stock

Sun, 24 Nov 2024 11:53:00 -0800

A Better Quick Chicken Stock

1 cup

Ingredients

50 ml cold water
200 ml near-boiling water
7.5 ml powdered gelatine
5 ml better than bouillion chicken stock concentrate

Sprinkle gelatine over the cold water. Set aside and let bloom for 5 minutes
Combine chicken stock concentrate with boiling water
After 5 minutes have passed, combine the chicken stock with the gelatin water

Notes

Source: Serious Eats
This improves the mouth feel of the chicken stock

Basic Teriyaki Sauce

Tue, 19 Nov 2024 18:55:00 -0800

Basic Teriyaki Sauce

8 servings

In a small saucepan

1 cup (275 g) japanese soy sauce
1 cup (275 g) mirin
1/2 cup (118 g) sake
1/2 cup packed (103 g) dark brown sugar

In a small bowl

5 ml grated ginger

Mix soy sauce, sugar, mirin, and sake together in a small saucepan. Bring mixture to a boil over medium-high heat, reduce to a simmer, and cook until thickened enough to coat a spoon, about 20 minutes. Remove from heat, let cool, and use immediately or store in an airtight container in the refrigerator.

Notes

Source: https://www.seriouseats.com/teriyaki-sauce-how-to-make-at-home-recipe

Gochujang Chicken

Fri, 30 Aug 2024 16:37:41 -0700

Gochugang Chicken

6 Servings

For the sauce

1/3 cup gochujang
60 ml soy sauce
30 ml mirin
30 ml honey
3 cloves of garlic, grated
5 ml sesame oil
5 ml ginger, grated

In a medium bowl

2 pounds (~1 kg) boneless skinless chicken thighs, cut into bite-sized pieces

On the side

15 ml vegetable oil

Garnish (optional)

10 ml toasted sesame seeds (white and / or black)
3 whole thinly bias-sliced green onions

Stir together 1/3 cup gochugang, 60 ml soy sauce, 30 ml mirin, 30 ml honey, 3 cloves of minced garlic, 5 ml sesame oil, and 5 ml grated ginger in a small bowl
Heat a wok over high heat. Add oil, then half of the chicken pieces. Stir fry until the chicken is no longer pink anywhere
Remove chicken from wok, and add the rest of the chicken and repeat. Remove from wok when done.
Wipe out any excess grease from the wok
Return wok to stove and heat over high heat. Stir sauce, and add sauce and chicken to wok
Cook until sauce is thickened and chicken is cooked through, about 3 minutes
Serve, and garnish with 10 ml toasted sesame seeds and 45 ml sliced green onions

Notes

Source: https://www.allrecipes.com/sweet-and-spicy-gochujang-chicken-recipe-7497391
Serve over rice
Pairs well with thinly sliced fresh cucumber

Raspberry Lemonade Cookies

Mon, 06 May 2024 12:05:40 -0700

Raspberry Lemonade Cookies

12 Servings

In a large mixing bowl or stand mixer bowl**

113 g unsalted butter, softened
110 g light brown sugar
50 g granulated sugar
10 ml freshly grated lemon zest

In a small bowl

1 large egg
5 ml lemon juice
5 ml pure vanilla extract

In a medium bowl

215 g all-purpose flour
2.5 ml salt
2.5 ml baking powder
1.25 ml baking soda

In another medium bowl

85 g frozen raspberries, crumbled

Cream the butter, sugars, and lemon zest well
Mix in the egg, lemon juice and vanilla until just well combined
In a medium bowl, mix flour, baking soda, baking powder and salt together well. Add the dry ingredients to the wet ingredients and mix until mostly incorporated
Crumble up the frozen raspberries (a pastry cutter can speed up the process) and fold them into the dough gently
Scoop cookies, and place into the fridge or freezer
Heat the oven to 350f
Bake 12-14 minutes until golden brown all over. Don’t under cook the cookies. Let cool a couple of minutes then transfer to a wire rack to finish cooling

Notes

Source: https://scientificallysweet.com/raspberry-lemonade-cookies/
Ensure the raspberries are fully frozen while crumbling to ensure you don’t crush all the juices out

Lasagna

Tue, 23 Jan 2024 21:59:35 -0800

Lasagna

425g ricotta cheese
70g (325ml) grated parmesan cheese
125ml minced basil
1 large egg, beaten
salt
pepper
olive oil
1 onion, minced
6 garlic cloves, minced
825ml (large can or two small) diced fire-roasted tomatoes
825ml (large can or two small) crushed tomatoes
2.5ml oregano
2.5ml red pepper flakes
5ml onion powder
5ml garlic powder
225g no-boil lasagna noodles
450g mozzarella
225g minced pork (lower fat if possible)
225g minced beef (lower fat if possible)
2 zucchinis, cut into small quarters

Directions

Sauce

Heat oil in a large pot / saucepan over medium until shimmering. Add onion and zucchini and 5ml salt and cook until onions are softened, about 5 minutes
Add garlic and cook until fragrant, about 30 seconds
Add meat and cook until almost all of the pink is gone
Stir in tomatoes with juice, oregano, onion powder, garlic powder, red pepper flakes, and pepper (to taste, season the top at least). Simmer until thicker, 20-25 minutes. Season with salt and pepper to taste

Ricotta Mixture

Mix ricotta, 250ml parmesan, basil, egg, salt, and pepper until well combined

Assembly

Spread 75ml tomato sauce on the bottom of a 9x13" casserole dish.
Layer noodles until it covers most* (75% or so) of the pan. Spread ~50ml of ricotta mixture out even over noodles (and sauce as possible). Sprinkle even with 250ml of mozzarella. Spoon 375ml of sauce evenly over the cheese. Repeat 2x
For the final layer, place noodles as before. Spread remaining ~325ml of sauce over the top. Sprinkle with remaining ~250ml mozzarella and then the remaining ~65ml parmesan.
Cover the lasagna with foil, and bake for 15 minutes
Remove the foil, and bake for 25 minutes, until golden brown and heated to at least 165f internally (it will continue to raise in temperature outside the oven)
Let sit for 10 minutes before serving

Notes

Source: The America’s Test Kitchen Family Kitchen Cookbook Revised Edition
This will last (covered) for 4-5 days in the fridge, and several months in the freezer, uncooked, and for a shorter period cooked
If baking from refrigerated, wait at an hour after removing it from the fridge before baking to allow the lasagna to warm through more evenly while baking
This recipe is approximate in many dimensions (especially cheese and seasonings), so don’t worry too much if it’s not exact

Japanese Braised Pork

Sat, 16 Dec 2023 11:00:34 -0800

Japanese Braised Pork Belly

2 1/2 cups dashi
1/4 cup sake
45 ml mirin
1/4 cup sugar
1/4 cup soy sauce
1 dried red chili pepper (optional)
1 lb pork belly
9-10 pieces thinly sliced ginger (unpeeled; slice a 5 cm knob)
4 green onions (1 thinly sliced, 3 chopped into 2" pieces)
shichimi togarashi (optional, to serve with)
roasted white / black sesame seeds (optional, to serve with)

Pound 1 lb pork belly on both sides with a meat tenderizer
Press and mold the meat back into its original shape with your hands. Cut the pork belly into 5 cm pieces
Heat a heavy skillet (or pot) over medium-high heat, ungreased. When hot, add meat fat side down. Cook meat on all sides until nicely browned. A splatter screen is suggested
Transfer finished pieces to a paper lined tray
In a large pot, put the seared pork belly, rough chopped green onion, and half of the sliced ginger (saving the other half for the braising liquid). Next, add enough water to the pot to cover the meat
Bring to a boil, then reduce to a simmer. Cook, uncovered, for 2-3 hours. Turn pork occasionally. Add more water as needed. Longer cooking time yields more tender meat
Drain water and dry pork with paper towel to remove excess oil
To a large heavy pot, add cooked pork belly, dashi, sake, and mirin. Cook on medium heat
Add sugar, soy sauce, the rest of the ginger pieces, and (optional) dried red chili pepper
When it boils, reduce to low / medium low. Cook for one hour. Optionally, cover with an otoshibuta (or aluminum foil). I found it didn’t reduce quick enough with the foil, so I opted to cook it uncovered
When the sauce has reduced substantially, to a nice glaze, toss the pork to ensure an even coating.
Serve over Japanese rice with thinly sliced green onion, shichimi togarashi, and toasted white + black sesame seeds

Notes

Source: https://www.justonecookbook.com/braised-pork-belly-kakuni/

Beef Sukiyaki

Sat, 16 Dec 2023 10:36:44 -0800

Beef Sukiyaki

1 1/2 cups dashi stock
3/4 cup soy sauce
3/4 cup mirin
1/4 cup sugar
8 oz shirataki noodles
45 ml cooking oil (I used rice bran oil)
1 lb beef top sirloin, thinly sliced
1 medium onion, thinly sliced
2 medium carrots, thinly sliced on a bias
2 red bell peppers, cut into medium cubes
8 oz napa cabbage, chopped into 1" pieces
5 green onions, cut into 2" pieces
14 oz firm tofu, cut into cubes

Prepare all of the ingredients
Combine dashi, soy sauce, mirin, and sugar in a bowl
Soak the noodles in boiling water for 1 minute. Drain, rinse under cold water, and drain again
Heat 30ml of oil in a large pot over medium heat. Add beef and cook and stir until no longer pink, about 2-3 minutes. If there’s excess liquid, soak it up using paper towels. Transfer cooked beef to a plate
Add remaining 15ml of oil to pot and heat over medium heat. Add onion, carrots, bell peppers, and napa cabbage; cook and stir until softened, about 4-6 minutes.
Add sauce mixture, noddles, beef, tofu, and green onions; bring to a simmer
Remove from heat and ladle into bowls

Notes

Source: https://www.allrecipes.com/recipe/231781/beef-sukiyaki/
Be careful about simmering the soup for too long. The vegetables will wilt
This recipe includes variations from the original, to make it to Erin’s taste while she’s sick. It includes bell peppers for additional vitamin C, napa cabbage (which I had extra of, and was delicious), and it removes the celery and mushroom
This recipe requires quite a large pot. It still tastes great when cooled and reheated the next day
I found shirataki noodles in the refrigerated noodle section of T&T supermarket. They were in a bag filled with water
If possible, find beef with a lower fat content. I chose a cheaper cut of beef, and the amount of fat made it render out too much and had to be soaked up

Waffles

Sun, 19 Nov 2023 11:24:55 -0800

Waffles

4 Servings

10 ounces flour
2.5 ml baking soda
5 ml baking powder
7.5 ml kosher salt
30 ml sugar
3 whole eggs
500 ml buttermilk
45 ml melted butter

Mix all of the dry ingredients together
Mix the wet ingredients together separately
Add the wet ingredients to the dry ingredients, and mix until there’s no pockets of flour remaining
Add batter to preheated waffle iron and cook following the waffle iron’s instructions

Notes

Source: https://www.seriouseats.com/bacon-cheese-scallion-waffle
This recipe should make 4 standard sized waffles
To half this recipe, just use one egg
This is a great base recipe. You can fold in other ingredients afterwards: 6oz bacon (replacing 15ml of butter for bacon fat), 6oz grated cheddar cheese, and 6 scallions makes a great savory waffle

Chinese Braised Pork

Sat, 29 Jul 2023 15:40:53 -0700

Chinese Braised Pork

330 g lean pork belly
30 ml canola oil
15 ml sugar (rock sugar is preferred)
45 ml shaoxing wine
15 ml light soy sauce
7.5 ml dark soy sauce
500 ml water

Mix the oil and sugar in a bowl
Mix the water, shaoxing wine, light soy sauce, and dark soy sauce in a bowl
Cut the pork belly into 2cm cubes
Bring a small pot of water to a boil
Blanch the pork belly in the water for 2 minutes. Remove and drain the pork and set aside
Melt the sugar oil in a wok over low heat
Raise the heat to medium high, add pork, and cook until lightly golden brown
Add the sauce mixture, reduce heat to a simmer. Cover for 45-60 minutes. Stir every 5-10 minutes
When the sauce has reduced to a thick coating, remove from heat and serve.

Notes

Source: https://thewoksoflife.com/2014/04/shanghai-style-braised-pork-belly/
If the sauce doesn’t reduce fast enough, you can remove some of the sauce, raise the heat, remove the cover, or some combination of those three

Chocolate Chip Oatmeal Cookies

Mon, 27 Mar 2023 00:18:21 -0700

Chocolate Chip Oatmeal Cookies

125 grams all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
150 grams old-fashioned rolled oats
115 grams softened unsalted butter
100 grams light brown sugar
50 grams sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
190 grams semisweet chocolate chips

Whisk together flour, cinnamon, baking soda, and salt in a medium sized bowl
Stir in the oats
In a mixer with a paddle attachment, beat the butter, brown sugar, and sugar together for 1-2 minutes until well combined
Mix in the egg and vanilla extract, scraping bowl as needed
Gradually add the dry ingredients on a low speed until just combined, then mix in chocolate chips until just fully incorporated
Cover dough tightly with saran wrap and refrigerate at least 30 minutes
Preheat the oven to 350f
Using a small (1.5 tbsp) cookie scoop, portion out cookies on a baking tray lined with parchment paper
Bake at 350f for 10-13 minutes or until the tops of the cookies are set
Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely

Notes

Source: https://www.livewellbakeoften.com/soft-chewy-oatmeal-chocolate-chip-cookies/

Bacon and Leek Quiche

Tue, 06 Dec 2022 15:23:02 -0800

Bacon and Leek Quiche

8 Servings

In the bowl of a food processor

250 g plain flour
110 g cubed cold butter
30 ml poppy seeds
1 pinch salt
60 ml water

In a small dish

1 knob butter

In a medium bowl

6 rashers smoked bacon, diced medium
1 large leek, halved, sliced thinly, and washed
1 bunch fresh chopped parsley

In a large bowl

6 eggs
500 ml double cream

In a medium bowl

100 g grated cheddar cheese
100 g soft goats cheese

On hand

Pepper, to taste

Blitz flour, salt, poppyseeds and butter in a food processor until like breadcrumbs
Gradually add water and mix until a dough is just formed
Form into a ball, and allow to rest at least 3 hours and up to overnight in the fridge
Preheat oven to 392F (200C)
Dust your work surface with flour. Roll out the pastry until it is as thin as a loonie. Ease into a 24cm pie or tart shell, push into corners, and trim away the edges
Place wax paper over the pie shell and fill with dry beans or rice. Rest in fridge for 30 minutes. Bake the pastry for 10 minutes, then remove the wax paper and rice / beans. Cook for 5 minutes more
Turn the oven down to 320F (160C)
Fry the bacon and leek in a pan with the knob of butter and plenty of black pepper. Toss in the parsley and put the mixture into a sieve to drain any excessive liquid
Spoon the filling into the pie shell and spread evenly
Whisk the eggs and double cream in a bowl and season with salt and pepper. Pour the egg mixture over the leek and bacon until it almost reaches the top of the pie shell
Scatter the top with cheddar cheese and dots of goat cheese
Bake the quiche for 45 minutes until the egg has just a slight wobble and is golden all over

Notes

Source: https://web.archive.org/web/20190923004900/https://sortedfood.com/recipe/baconleekquiche
A rasher of bacon is just a slice of bacon, for those of us outside the UK :)
If you refrigerate the pie dough, allow to warm up before rolling out the dough

Pork Katsudon

Mon, 27 Jun 2022 00:33:21 -0700

Pork Katsudon

2 medium-sized pork chops
salt and pepper
3 eggs
75 ml all-purpose flour
1 cup panko
oil (for frying)
125 ml dashi stock or chicken stock (I use chicken stock usually)
15 ml soy sauce
10 ml mirin
10 ml sugar
1 medium onion
180 ml raw jasmine rice, steamed
1 scallion (optional)

Pound out the pork until 1cm thick. Season with salt on both sides, and place into the refrigerator uncovered for an hour
Combine the stock, soy sauce, mirin, and sugar until completely mixed together into a thin sauce
Slice the onion into thin semi-circles
Beat two of the eggs into a bowl, and put into fridge for later
Season the pork with pepper on both sides
Beat one egg into a shallow dish. Pour flour into another shallow dish. Add panko to yet another shallow dish
Preheat the frying oil in a pan. There should be about 1cm of oil
Begin slowly cooking the onions in a small pan with oil. Add salt to the onions at the beginning
Flour the pork pieces, then dip them into the egg wash, then press them into the panko until completely coated
When the oil is hot enough to fry, cook the pork, turning often, until golden brown and cooked through
Place pork on paper towel to soak up excess grease
When the onions are soft and beginning to brown, add the thin sauce and wait for the sauce to simmer
Slice fried pork cutlets into thin strips and place on top of onions
Pour two beaten eggs on top of sliced pork and sauce in the pan.
Cover the pan and wait for the eggs to cook. They should be very soft, even runny if desired
Place cooked rice into serving dish(es) and slide pork katsudon from the pan over top of the serving dish
Garnish with green onion

Notes

Source: https://thewoksoflife.com/katsudon/
This recipe is interesting for its intentional putting of the fried pork cutlet into the sauce. It makes the breading soggy, yet flavorful

Fried Rice

Fri, 11 Mar 2022 21:27:35 -0800

Fried Rice

2 servings

1 egg (whisked)
2 green onion OR garlic scapes
1 pinch sugar
15 ml soy sauce, or to taste
10 ml msg / chicken stock powder
15 ml neutral oil
125 ml assorted chopped veggies. frozen works well
250 ml (dry) jasmine / sushi rice, day old, or very freshly cooked, preferably rinsed
2-3 chinese sausages, thinly sliced

Gather all ingredients
If using day old rice, break up the rice into individual grains
Preheat 2 tbsp oil in wok over max heat until smoking
Pour egg into the shallow oil pool. Allow to cook, poofing the egg up, for 5-10 seconds. Flip, then immediately slide back into original bowl
Preheat wok until smoking again. Cook Chinese sausage for 30-60 seconds, until light char occurs, or just cooked through. Return cooked sausage to egg bowl
Preheat wok until smoking again. Ensure there’s a bit of oil in the pan. Cook the rice for 30-60 seconds, flipping and tossing to get the wok hei smokiness / slight char on each grain of rice. Return rice to bowl with egg / sausage
Preheat wok until smoking again. Cook veggies until slight char occurs.
Add all ingredients to the wok, including green onion, egg / rice / sausage, veggies, and sauces / spices. Cook 30-45 seconds until heated through

Notes

Source: Experience
It’s best if you can remove the flame guard over the burner, to produce a straight jet of flames onto your wok
Always use max heat
Garnish with more fresh green onion
This is a smokey dish! Turn your hood fans to max, open doors, and consider turning on other fans to ensure good air flow
Add frozen peas, shrimp, canned salmon as desired. It’s good to use fresh, seasonal, and local ingredients
This recipe is very adaptable. These steps use a good technique, but feel free to add / substitute ingredients

Pasta Aglio e Olio

Sun, 27 Dec 2020 06:34:20 +0000

Pasta Aglio e Olio

225 g pasta (fettucini, linguine, spaghetti, or pappardelle)
50 g garlic (about half a bulb)
100 g parley (about half a cup)
5 ml red pepper flakes
30 ml lemon juice (about half a lemon)
125 ml olive oil
salt
pepper

Bring pot of water to a boil, and season water with a punch of salt. Try to only use a big of a pot as you need to fit the pasta
Finely mince the parsley
Slice the garlic into thin, flat pieces
Cook the pasta until al dente, or according to the package
Meanwhile, heat the olive oil over medium heat until shimmering in the pan
Add the garlic and cook at an even pace until just starting to brown on the edges. Stir constantly
Lower the heat to medium-low and add the red pepper flakes
Just before pasta is finished, reserve approximately 65ml of the pasta water to the side
Drain the pasta and add it and the reserved pasta water to the pan with the garlic
Add lemon juice and parsley
Season with salt and pepper

Notes

Source: https://www.bingingwithbabish.com/recipes/2017/5/4/aglioeolio
This recipe would probably go great with some freshly grated parmesan over top
If it’s too watery at the end, you can continue to cook for 1-3 minutes until the pasta has absorbed more liquid

Vinegar Chicken

Mon, 30 Nov 2020 01:53:07 +0000

Vinegar Chicken

salt
pepper
2-3 chicken thighs
25 ml garlic
45 ml ketchup
75 ml vinegar
45 ml water

Cut the chicken thighs, skin side away, along the bones to expose the meat
Season chicken to taste with salt and pepper
Starting from a cold pan, place the chicken skin-side down on the pan and cook over high heat for a few minutes, until nicely browned. No fat needed
Cover the pan and cook on low - very low for 20-25 minutes, skin side down
Remove the cover and the chicken. The chicken should be very well browned. The juices should reduce down to fond in the pan
In the same pan, cook garlic for 30 seconds
Add vinegar and cook for 20-30 seconds to reduce acidity
Add water and ketchup (thickener), stir to combine
Pour pan sauce over chicken

Notes

Source: https://www.facebook.com/ChefJacquesPepin/videos/good-morning-here-is-a-chicken-with-a-vinegar-dish-from-my-hometown-of-lyon-in-f/767786963763917/

Buttermilk Cornbread

Sun, 18 Oct 2020 12:20:05 -0700

Buttermilk Cornbread

318 g yellow cornmeal
125 g all-purpose flour
67 g sugar
20 ml baking powder
5 ml salt
355 ml buttermilk (at room temperature)
2 eggs (at room temperature, well beaten)
120 ml unsalted butter (melted and cooled slightly)

Preheat oven to 400°F
Grease a 9x9 inch metal baking pan, or similar
In a large bowl, thoroughly combine the cornmeal, flour, baking powder, and salt.
In another bowl, mix together the buttermilk, eggs, and butter until just combined.
Stir the buttermilk mixture into the cornmeal mixture until just combined
Spread the batter into the prepared pan
Bake until the edges of the cornbread are just beginning to pull away from the sides of the pan and a knife inserted into the center comes out clean, 18 to 20 minutes.
Let stand in the pan for at least 5 minutes

Notes

Source: https://www.yummly.com/recipe/Buttermilk-Corn-Bread-456535
When mixing the wet ingredients, if the ingredients are cold the fat in the butter may coagulate and the mixture may be clumpy. If this happens, you can gently heat the buttermilk + butter together in a saucepan until it melts together.
If you mistakenly add hot ingredients to the eggs, the eggs will cook and you will need to discard and restart those ingredients.

Hoisin Sauce

Sat, 04 Jan 2020 13:57:21 -0800

Hoisin Sauce

60 ml soy sauce
30 ml peanut butter
15 ml honey
30 ml rice vinegar
1 clove garlic, grated
black pepper, to taste
15 ml miso paste

Combine all ingredients in a bowl and mix well

Notes

Source: https://omnivorescookbook.com/homemade-hoisin-sauce
This will keep up to a month in the refrigerator

Blueberry Scones

Fri, 06 Dec 2019 21:28:54 -0800

Blueberry Scones

Ingredients

240 g flour
2.5 ml salt
25 g sugar
15 ml baking powder
72 g cold butter
200 g blueberries (fresh or frozen)
325 ml heavy cream (plus more for brushing the scones)
30 ml lemon juice
60 g confectioners’ sugar
5 ml unsalted butter
.5 lemon, zested finely (optional)

Preheat the oven to 400F
Sift together flour, salt, and baking powder
Using a pastry blender, cut in the cold butter. It should look like course crumbs
Fold the blueberries into the mixture
Make a well in the center and pour in the heavy cream
Work together to incorporate, do not overwork the dough
Press the dough out on a lightly floured surface into a rectangle shape, about 30cm x 8cm x 3cm
Cut into triangular shapes
Place uncooked scones onto a baking sheet with parchment paper.
Brush tops of scones with a little bit of cream
Bake scones for 15 to 20 minutes, until golden brown
Combine the lemon juice, confectioners’ sugar, unsalted butter, and lemon zest in a microwave save bowl.
Microwave lemon glaze for 30 seconds, and whisk to remove any clumps
Apply lemon glaze to cooked scones when the scones have cooled slightly

Notes

Source: https://www.foodnetwork.com/recipes/tyler-florence/blueberry-scones-with-lemon-glaze-recipe-1914780

Spiked Apple Cider

Mon, 02 Dec 2019 19:16:34 -0800

Spiked Apple Cider

950 ml water
3 orange spice tea bags (or your preference)
125 ml light brown sugar
500 ml apple cider
375 ml light rum
2+ cinnamon sticks
45 ml butter

Boil water in a large saucepan
Remove from heat and toss in the tea bags. Cover and steep for 5 minutes
Remove tea bags
Stir in sugar, apple cider, rum, and two cinnamon sticks
Heat until just steaming - do not boil
Ladle hot cider into cups and garnish with a cinnamon stick

Notes

Source: https://www.allrecipes.com/recipe/18942/hot-spiked-cider/

Thin Crepes

Mon, 02 Dec 2019 17:07:35 -0800

Thin Breakfast Crepes

150 g flour
30 ml sugar
2.5 ml salt
2 eggs
375 ml milk
2.5 ml vanilla
15 ml unsalted melted butter
30 ml softened butter, for cooking

In a bowl, combine the flour, sugar and salt
Whisk in the eggs, half of the milk, and the vanilla
Gradually add the other half of the milk, stirring constantly
Whisk in melted butter
Heat a 23cm (9 inch) non-stick skillet over medium heat. When hot, brush with softened butter
Pour 50ml of batter in the skillet. Tilk the skillet to spread the batter evenly in a circle. Wait till completely cooked though, flipping if necessary
Place cooked crepes on a plate covered with tin foil for keeping. You can also use the oven on a low setting to keep them warm

Notes

Source: https://www.ricardocuisine.com/en/recipes/5864-thin-breakfast-crepes
Topping ideas include maple syrup and butter, nutella and bananas, strawberry compote and whipped cream, or fresh assorted berries with syrup
Icing sugar dispensed through a sieve can make a nice garnish over other toppings

Basic Chicken Breast

Sun, 27 Oct 2019 15:45:55 -0700

Basic Chicken Breast

2 Servings

2 whole chicken breasts
30 ml cooking fat (olive oil and butter work well)

Heat fat in a pan over medium-high heat until just smoking
Sear the chicken breast on one side for 45-90 seconds, until it has a nice color
Flip the chicken and continue to sear for 45-60 seconds, until it has a nice color
Cover the pan and reduce heat to medium-low / low for 10 minutes. Don’t peek. You want it to barely simmer the liquid.
After 10 minutes, turn off the heat and let cook an additional 10 minutes. Don’t peek.
Rest the chicken breast for 2 minutes after removing from heat

Notes

Source: A Reddit user
At the very least, salt and pepper your chicken prior to cooking
Marinades are an excellent idea as well to add additional flavor

Cosmic Cookies

Sat, 12 Oct 2019 15:22:31 -0700

Cosmic Cookies

2 1/4 cups quick oats
2 cups spelt flour
1 cup sugar
1 3/4 cups vegan chocolate chips
1 1/4 cups raisins
1 cup sunflower seeds
3/4 cup pumpkin seeds
1/2 cup shredded coconut, unsweetened
1/4 cup flax seeds
1 tbsp cinnamon
2 tsp salt
1 cup dairy free milk, unsweetened
3/4 cup neutral vegetable oil (e.g. canola)
1/4 cup water
1/4 cup molasses

Preheat oven to 350°F
Line 2 baking sheets with parchment paper
In a large bowl, combine all of the dry ingredients. Stir to combine
In a medium bowl, combine all of the wet ingredients
Add wet mixture to dry, mix until combined, being careful not to over mix
Use 1/3 cup measure to scoop cookie dough onto prepared baking sheets. Flatten very slightly, cookies should be quite tall so as to come out moist on the inside
Bake for 22-24 minutes, rotating the sheets halfway through

Notes

Source: http://www.sweetlikecocoa.com/planet-organic-cosmic-cookies-v/
This recipe is vegan and dairy free

Banana Bread

Sun, 21 Apr 2019 12:32:32 -0700

Banana Bread

10 Servings

565 g (about 4) medium bananas, ripe but not blackened
115 g plain greek yogurt
2 large eggs
15 ml vanilla
280 g all purpose flour
150 g sugar
85 g oat flour or whole wheat flour
5 ml baking power
5 ml baking soda
5 ml kosher salt
5 ml cinnamon
2.5 ml teaspoon ground clove
2.5 ml ground nutmeg
150 ml coconut oil (creamy but firm)
170 g toasted nuts (pecan, walnut) or chocolate chips

Line a 10.5" x 5.5" loaf pan, or two 9" x 5" loaf pans, with parchment paper. You can also do muffins.
Adjust oven rack to lower-middle position. Preheat to 350°F
Peel bananas, and mash together with Greek yogurt, eggs, and vanilla. Using a stick blender works well. If bananas are under ripe, let mixture sit for 30 minutes covered with plastic wrap
Combine flour, sugar, oat / whole wheat flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg and coconut oil in a large bowl. Mix together until coconut oil disappears into a mealy powder
Add banana mash and mix / fold just until the floury bits disappear
Fold in nuts or chocolate chips
Bake until well risen and golden brown. Internal temperature 206°F (Around 45 minutes for a small loaf, 70 minutes for a large loaf)
Store wrapped tightly in tin foil. It will keep for around 3 days at room temperature, or a week in the fridge. Can be frozen as well

Notes

Source: https://www.seriouseats.com/recipes/2016/09/classic-banana-bread-recipe.html
Using flavored greek yogurt can work too if you don’t have plain
Have the parchment paper be protruding an inch or so on both of the long sides, to easily grab the loaf out of the pan. You don’t need to have parchment paper lining the short walls

Burrito Bowls

Wed, 10 Apr 2019 16:05:22 -0700

Burrito Bowls

Cooked rice, brown or white (Preference)
Avocado (Optional)
Black beans (Optional)
chopped tomato OR Salsa (Optional)
Hot sauce of your choice (Optional)
Burrito meat, e.g. carnitas, chicken breast (Optional)
Corn kernels (Optional)
Small dice red onion (optional)
Chopped Cilantro (Optional)

Cook the rice according to direction
Prepare the meat of your choice
In an appropriately sized bowl, portion the rice in first, then stack rest of ingredients on the top in a fashion that pleases you

Notes

This recipe is more of a guideline, or a meta recipe that’s composed of other single-ingredient producing recipes. Experiment with different rice types, meat types, veggie toppings and sauces.
Some ideas:
- Rice, guacamole, salsa, tortilla chips, and hot sauce for a quick snack
- Rice pilaf instead of regular rice
- Drizzle sour cream sauce on top
- Use falafel for a vegan alternative to the meat
- Augment the bowl by first placing down a tortilla

Salmon Fingers

Fri, 15 Mar 2019 17:29:14 -0700

Salmon Fingers

125 ml soy sauce
1 raw salmon fillet, skin removed
1 pinch white pepper (optional)
1 pinch garlic powder (optional)
62 ml flour
62 ml cornstarch
1 cup canola oil
green onion (optional)
garlic chili paste (optional)

Cut the salmon fillet into rectangular shapes (fingers), roughly 6cm x 2cm x 1cm
Heat up canola oil in a cast iron pan for frying. You want about 5mm of oil in the pan, not enough to drown the salmon fingers
Pour soy sauce into shallow bowl or plate
Mix flour, white pepper, and garlic pepper together. Place into shallow bowl or plate
For each salmon finger, quickly coat all sides in the soy sauce, then transfer to flour to coat all sides. Set to side
When the pan has reached an appropriate temperature, fry the salmon fingers, flipping once, for about 30 seconds per side
Serve immediately, with green onion (optional) for garnish and garlic chili paste (optional) for some heat

Notes

Source: My dad
Goes well with sticky rice (sticky-rice.md)

Cheesecake

Sun, 03 Feb 2019 19:42:08 -0800

Cheesecake

8 servings

Crust

1 3/4 cups graham cracker crumbs
2/4 teaspoon ground cinnamon
1/3 cup unsalted butter, melted

Filling

32 oz cream cheese, left out 8 hours
1 1/4 cups sugar
1/2 cup sour cream
10 ml vanilla extract
5 large eggs

Topping

1/2 cup sour cream
2 teaspoons sugar

Preheat oven to 475f. Place a large pan filled with 1/2 inch water in oven.
Mix graham cracker crumbs and cinnamon, add melted butter
Press crust onto bottom and 2/3 of the way up a 9-inch spring form pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared
Make the filling: Beat together cream cheese, sugar, sour cream, and vanilla. Blend until smooth and creamy. Scrape down sides of bowl
Whisk eggs in a separate bowl, add to cream cheese mixture. Blend until just incorporated
Remove crust from freezer and pour in filling. Carefully plate cheesecake into preheated water bath.
Bake for 12 minutes, turn oven to 350f and bake 50-60 minutes longer, until top of cheesecake turns golden.
Cool on wire rack
When completely cool, mix 1/2 cup sour cream and 2 teaspoon sugar. Spread on top of cheesecake. Refrigerate

Notes

Source: https://www.myrecipes.com/recipe/cheesecake-factory-original-cheesecake
Remove all ingredients from fridge ahead of time. The closer to room temperature, the less cracking you’ll get.

Japanese Rice

Sat, 24 Feb 2018 17:02:54 -0800

Japanese / Sushi Rice

500 ml sticky rice
550 ml water
15 ml salt

Measure all of the ingredients into a rice cooker
Stir the rice to ensure the water and salt distribute evenly
Soak the rice for 30 minutes to 4 hours
Start the rice cooker and let it go until it turns off

Notes

Source: Experience
This is not a recipe for making rice for sushi. That requires additional work, like seasoning the rice with a flavored vinegar solution. This recipe makes the rice you might receive as a side at a Japanese restaurant
Exact cooking instructions depend on your rice cooker. For my rice cooker, it’s best to immediately unplug the rice cooker after it’s done - otherwise it may scorch on its “keep warm” setting

Oven-fried Wings

Thu, 02 Nov 2017 22:05:12 +0000

Oven-Fried Wings

1 kg chicken wings
10 ml baking powder
10 ml kosher salt
15 ml pepper

Line a rimmed baking sheet with aluminum foil and set a wire rack inside
Carefully dry chicken wings with paper towels
In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat until all wings are on the rack
Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.
Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.
Serve immediately with sauce or toppings of your choice

Notes

Source: http://www.seriouseats.com/recipes/2010/02/the-best-buffalo-wings-oven-fried-wings-recipe.html

Buttermilk Pancakes

Sat, 12 Aug 2017 17:53:39 -0700

Buttermilk Pancakes

285 g all purpose flour
5 ml baking powder
2.5 ml baking soda
5 ml kosher salt
15 ml sugar
2 large eggs, separated
375 ml buttermilk
250 ml sour cream
60 ml unsalted butter, melted

Combine dry ingredients in a bowl
Whisk egg whites until stiff peak
Whisk egg yolks and buttermilk together
Slowly drizzle in melted butter to egg yolk buttermilk mixture while whisking
Carefully fold in the egg whites to egg yolk buttermilk mixture with rubber spatula
Pour the wet ingredients into the dry mix and fold until just combined
Using medium heat, oil a pan with butter and cook the pancakes until bubbles appear on the surface and it’s golden brown

Notes

Source: https://www.seriouseats.com/recipes/2010/06/light-and-fluffy-pancakes-recipe.html
You can pre-mix and store the dry ingredients for 3 months
Buttermilk substitute can simply be 600ml of milk and 25ml lemon juice or vinegar

Chicken-Fried Chicken

Mon, 31 Jul 2017 22:29:04 -0700

Chicken-Fried Chicken

4 servings

In a small bowl

30 ml paprika
30 ml black pepper
10 ml garlic powder
10 ml died oregano
2.5 ml cayenne pepper

Prepared and put aside

2 8 oz chicken breasts, cut and pounded into 4 cutlets

In a medium bowl

250 ml buttermilk
1 large egg
15 ml kosher salt

In a large bowl

375 ml all-purpose flour
10 ml kosher salt
125 ml cornstarch
5 ml baking power

In a frying vessel

1 l frying oil

Combine paprika, black pepper, garlic powder, oregano, and cayenne pepper in a small bowl and mix thoroughly
Pound out chicken until about 1/4" thick
Whisk buttermilk, egg, 15ml salt, and 30ml of the spice mixture in a large bowl
Add chicken to wet mixture and turn to coat. Transfer bowl contents to a large freezer bag and refrigerate for at least 4 hours and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly
Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl.
Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove the chicken from the bag, allowing the excess buttermilk to drip off.
Drop the chicken into the flour mixture and toss and flip until thoroughly coated, pressing with your hand to get the flour to adhere in a thick layer.
Shake the chicken over the bowl to remove excess flour, then transfer to a large plate.
Adjust an oven rack to the middle position and preheat the oven to 175°F.
Heat the shortening or oil to 425°F in a wok or 12-inch cast iron skillet over medium-high heat, about 6 minutes. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.
Carefully lower 2 pieces of chicken into the pan. Adjust the heat to maintain the temperature at 325°F for the duration of cooking. Fry the chicken pieces without moving them for 2 minutes. Carefully agitate the chicken with a wire-mesh spider or tongs, making sure not to knock off any breading, and cook until the bottom is a deep golden brown, about 3 minutes. Carefully flip the chicken and continue to cook until the second side is golden brown, about 2 minutes longer.
Transfer the chicken to a paper towel–lined plate to drain for 30 seconds, flipping once, then transfer to a wire rack set on a rimmed baking sheet and transfer to the oven to keep warm. Repeat with the remaining 2 pieces of chicken.

Notes

Source: www.seriouseats.com/recipes/2015/07/chicken-fried-chicken-with-cream-gravy-recipe.html