Archive for August, 2011

This recipe was prompted by Anthony Bourdain (with apologies to Asian readers who may say “well duh, this isn’t news”). Every time he is in a Southeast Asian country like Thailand, Laos, Vietnam or Cambodia he’s always eating some form of spicy soup for breakfast – and raving about it. For me this always seemed a bit weird growing up with coffee, bacon & eggs, pancakes, cereal & toast for breakfast. (not generally at the same meal mind you) Last Saturday, I decided I was absolutely , utterly bored with breakfast and thought OK, Bourdain, lets see if you’re right. Soup for breakfast.

I always have red & green Thai curry paste in the fridge as I use it a lot. I thought I’d use the red as a base for the soup as it has a little sharper bite to it than the green – something to give us a good kickstart.

Step 1

Boil 4  c water in a wok.

Remove from heat.

Add 1/4 pkg of brown rice asian noodles (not rice pasta) You can use the white noodles but the brown are better for you and make this dish more nutritious.

Stir noodles until soft about 2-3 minutes. (You don’t want to boil these noodles –  You’ll just turn them into a ball of mush.) Drain and set aside.

Step 2

Dry wok with paper towel to remove traces of water (so the oil you’re about to add to the wok won’t spatter)

1 tblsp toasted sesame oil

1 tblsp olive oil

1 small yellow or green zucchini sliced into thin strips

1/2 portabella or button mushrooms sliced in thin strips

Heat oil in wok

Add zucchini and mushrooms stir fry until just soft

Step 3


4 cups water

1 tblsp red Thai curry paste

1/2 c cooked chicken, pork, beef, tofu – whatever you have. Leftovers work well.

3/4 c greens (spinach, kale, bok choy, cabbage or red chard). I really recommend the chard. It adds a fantastic earthy flavour.

2 tblsp ish Fresh Ginger sliced into strips (if you use powdered ginger, stop reading now and never come back.)

4-10 dashes fish sauce

2 tblsp soy sauce

Juice of 1/2 fresh lime

Bring to boil then reduce heat to medium.

Simmer 5-10 minutes

Step 4

While soup is simmering, fry 2 eggs until whites are barely cooked and yolks are still runny. (Runny is part of the experience. If you don’t normally like runny, try this anyways. Trust me)

Place  cooked noodles from step 1 in 2 deep bowls

Cover with soup

Add a fried egg to each bowl

Top with 2 tblsp chopped green onion

Serve with optional condiments crushed peanuts, chopped fresh chilis, chili sauce, dried shrimp or fish flakes

Break egg yolk and stir into soup.

Eat with chopsticks and slurp the broth from the bowl.

Serves 2 very well fed morning people. Prep to finish time  about 20 minutes

Verdict? I am an absolute convert. Bourdain (and more accurately, a good chunk of Southeast Asia) was right. Soup for breakfast is awesome. I’d make it everyday if I had the time. I may make the time once a week and get up at 5am just to make this. I like it -that much-.


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Heavenly Wings

Let me begin by saying that while I did come up with this recipe, I did not name it. That distinction goes to Kim. She’s a chicken fanatic and this has recently become her favourite recipe.

“Heavenly Wings” is a very simple dish, with just a few ingredients.

24 pieces split chicken wings or 12 drumsticks

For best results use disassembled chicken wings (drumettes and the part that isn’t drumettes which-i-don’t-know-what-they-are-called wingettes?) You can use drumsticks as we did for the pictures here but Heavenly Drumsticks doesn’t have quite the same ring.

Note: whatever you use it -must- still have the skin. Chicken skin is where the flavour lives.

Mix together
1/2 c white rice flour
2 tsp salt
2 tsp freshly ground pepper

Dredge the chicken in the flour mixture making sure it is completely coated. Dredging in rice flour won’t seem like there’s even remotely enough coating but trust me, it will be perfect. You don’t need egg or oil or batter, the chicken itself has enough moisture to get the appropriate amount of coating. Deep fry the chicken in a wok (if you don’t have fire insurance use a deep fryer) for 10-15 minutes until the chicken is done and the coating is golden brown.

While that’s happening, mix together:
1/2 c scallions (foodie for green onions)
1/4 c chili garlic sauce
3/4 c maple syrup
2 tbsp soy sauce

When done, set the chicken to drain on a paper towel. Drain oil from wok into a heat safe container for disposal, keeping 2 tbsp in the wok. If you used a deep fryer, add the oil to a large fry pan. Heat oil until very hot (but not smoking) add chicken to wok.

Add chili sauce to wok and stir quickly to evenly coat the chicken. Stir fry for 1-2 minutes. Serve immediately.

The rice flour stays crispy and the sauce is sweet and spicy awesome. A wing night winner.

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