Banana Bread: Rich, Moist & Oh So Delicious

 

Rich, moist and delicious, this is one of my favourite banana bread recipes. it's also a great way to use up over ripe bananas — the browner they are, the better. Dark brown sugar is key. Walnuts are optional but wholeheartedly encouraged. 

Banana Bread

Serves 12

Recipe courtesy of All Recipes

2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

3/4 cup brown sugar

1/2 cup butter

2 large eggs, beaten

2 1/3 cups mashed overripe bananas

Preheat the oven to 350°F. Lightly grease a 8 1/2 x 4 1/2-inch loaf pan with butter and line with parchment paper, leaving a generous overhang on all sides. 

Combine flour, baking soda, and salt in a large bowl. Beat brown sugar and butter with an electric mixer in a separate large bowl until smooth. Stir in the beaten eggs and mashed bananas until well blended. Stir banana mixture into flour mixture until just combined. Pour batter into the prepared loaf pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Let bread cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Rigatoni with Hot Italian Sausage, Basil & Mustard

In 2018 Food & Wine named this recipe one of their 40 best, from one of Britain’s best loved cookery author Nigel Slater, who puts together this spicy sausage pasta with basil and creamy mustard sauce in a foolproof recipe that can be made in less than half an hour. Don't be suspicious of the dish's flavour combination, although grainy mustard, spicy sausage, crisp white wine, and fragrant basil may seem like an odd assortment to accompany pasta, the finished product is greater than the sum of its parts, "a synchronized medley of tastes and textures" that you'll be craving again and again.

Pasta with Sausage, Basil, and Mustard

Serves 4

Recipe courtesy of Nigel Slater

1 pound penne, rigatoni, or medium shells

1 tbsp extra-virgin olive oil
3/4 cup dry white wine
3/4 cup heavy cream
2 tbsp grainy mustard

1 tbsp Dijon mustard
Pinch of crushed red pepper
1 cup thinly sliced basil

8 hot Italian sausages, meat removed from casings and crumbled

1 cup grated parmigiana-reggiano

Gather the ingredients together. Cook the pasta in a large pot of boiling salted water until al dente and then drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard, and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil, and toss to coat. Serve immediately with grated parmigiana on the side.

Italian Orange Olive Oil Cake: Moist & Delicious

Rich, moist and flavourful with a lovely bright scent of orange, using olive oil in cakes is a tradition in Mediterranean cooking that adds another level of richness and decadence to any cake. Even die-hard butter devotees can admit that olive oil makes exceptionally good cakes. And the flavour is very subtle. Exceptionally light and soft, this luscious Italian Orange Olive Oil Cake is not too sweet and lets the bold, fruity notes of delicate extra virgin olive oil shine through. You can spiff it up with lemon curd, whipped cream and berries or keep it traditionally simple with a dating if icing sugar, but just try and stop at just one slice.

Orange Olive Oil Cake

Serves 8-10

Recipe courtesy of Averie Cooks

1 1/3 cups extra-virgin olive oil

3 large eggs

1 1/4 cups whole milk

1 1/2 tbsp grated orange zest

1/4 cup freshly squeezed orange juice

1/4 cup Grand Marnier

1 3/4 cups granulated sugar

2 cups all-purpose flour

1 1/2 tsp kosher salt

1/2 tsp baking powder

1/2 tsp baking soda

confectioners’ sugar, for dusting

Preheat oven to 325°F. Grease and line a 9-inch round springform pan with parchment paper, bottom and sides, then set aside. 

In a stand mixer, add the olive oil and eggs, and whisk well to emulsify. Add the milk, orange zest, orange juice, Grand Marnier and whisk until silky smooth. Add the sugar and blend until incorporated. Then add the flour, salt, baking powder, baking soda, and whisk until just combined, but don’t over-mix. The batter will be on the thin side, but this is normal.

Turn the batter out into the prepared springform pan, then place on a baking sheet, and bake for about 80 to 85 minutes. Start checking after 60 minutes as all ovens vary. The cake should be golden brown and domed in the centre when done, and a toothpick inserted in the centre will come out clean. 

Allow the cake to cool completely gonna wire rack before attempting to remove from the springform pan. To finish, dust with confectioners’ sugar prior to serving.

Kutir: Elegant Indian Cuisine with Chef Rohit Ghai

 

Located in an elegant converted townhouse in the heart of Chelsea, Kutir is one of the best Indian restaurants in London by Michelin-starred Rohit Ghai who has become one of the culinary world’s most in-demand chefs after a hugely successful decade on the London restaurant scene. Along with partner Abhishake Sangwan, Kutir provides an unforgettable dining experience, featuring a menu that blends traditional Indian techniques with local ingredients to create a unique gastronomic journey. Kutir which means 'a small cottage' in Sanskrit draws inspiration from the royal tradition of hunting expeditions in the luscious forests and jungles of the Indian countryside, where Rohit spent much of his early career. The food is representative of the feasting-style, convivial and celebratory dining that occurs on these retreats, and menus feature authentic, using seasonal ingredients, and features a variety of signature dishes that showcase the depth and diversity of Indian cuisine. Having dined at Kutir a year before, the cuisine is light, absolutely delicious and served in a beautiful setting that you’ll want to escape to again and again — and we do.

The elegant and stylish interior of Kutir

Michelin-starred Rohit Ghai

Kutir menu with two glasses of Gervais Gobillard Champagne from Hautvillers, 

the birthplace of champagne, where the monk Dom Pérignon lived

2023 Giacomo Ascheri Gavi

Prawns Masala appetizer 

Chicken Tikka Masala with tomato, fenugreek and Kashmiri chilli

Kutir Kaali Dal with black lentils, fenugreek and vine tomatoes

Tandoor Grilled Lamb Chops 

Quinoa Salad with the Tandoor Lamb

Naan and chapati

Aged Basmati Rice

kutir.co.uk

Rogan Josh Lamb Shank

Serves 2

Recipe courtesy of chef Rohit Ghai, Kutir

1 cup vegetable oil

3 bay leaves

4 black cardamon pads

6 cloves

2 whole cinnamon sticks

3 1/2 oz onions, finely sliced

1 lamb shank

1 1/2 lb chopped tomatoes

4 tsp Kashmiri chilli

1/2 tbsp turmeric

1 tsp cumin powder

2 tbsp coriander powder

1 tsp Garam Masala

2 tbsp ginger garlic paste

Salt

1/2 bunch of fresh cilantro

 

Heat a large glug of oil in a pan and add bay leaves, cardamom, cloves and cinnamon. Once they start spluttering, then add onions and cook until brown.

Meanwhile in a separate pan, sear the lamb shank, adding some salt to season. Caramelize the lamb on all sides, before adding to the onions. This will help hold the juices and flavours. Add ginger garlic paste to the onion mixture and stir. Cook for another minute longer then add powder spices and salt to the onion. Once the shank is ready, transfer to the onion. Add chopped tomatoes and cook for another 5-10 minutes before adding water. Cover and leave for 30-35 minutes to cook on a low heat.

Check the seasoning and add fresh coriander roots. These will help increase the flavour. Add the Garam Masala and stir. Pass the sauce through a fine colander if you prefer a finder gravy, then pour back on lamb shanks. Serve hot, garnish with fresh coriander and julienne ginger. 

Ardo: Traditional Sicilian Cuisine with Chef Marotta

Named for their first-born, Leonardo, co-owners Chef Roberto Marotta and Jacqueline Nicosia are at the helm of Toronto's Michelin-recognized restaurant Ardo and Vivi Imports, a premier distributor of authentic Sicilian products, testament to the couple’s passion for the Sicilian lifestyle and the best of the region. Arriving for dinner on a cold winter evening on the recommendation of friends, we are so happy we did. A small cozy neighbourhood restaurant with an inviting menu of Sicilian classics, the lighting is subdued and the service warm and attentive. Beginning with a glass of Prosecco as we looked over the menu, we decided on the Capesante and Arancino, traditional Sicilian dishes we enjoyed when we were last in Sicily. The raw scallops were sensational and could have ordered them again. For entrées, w chose the Branzino and Brasato, a classic Italian beef dish braised with red wine, porcini mushrooms and fresh herbs to tender and delicious perfection. A taste of traditional Sicilian cuisine, we will definitely return to this neighbourhood gem.

Exterior of Ardo on King East

Ardo's menu of Sicilian cuisine

Interior of Ardo with chef Marotta's brother Alessandro 

who is manger of the Sicilian gem

Always lovely to start with a glass of Prosecco before dinner

Capesante, sliced raw scallops with lemon, chili, olive oil and wild fennel 

Arancino, a Sicilian rice cone filled with beef ragu, green peas and caciocavallo cheese

Etna Bianco, my favourite white wine when we were in Sicily

Pan-Fried Branzino with grilled tomatoes and zucchini

Brasato, braised beef in red wine with porcini mushroom jus, butter and seasonal green greens

Chef Roberto Marotta

Co-Owner Jacqueline Nicosia

www.ardorestaurant.com

Rico e Pepe

Serves 2

Recipe courtesy of chef Roberto Marotta

7 oz fresh or dry spaghetti

5 1/2 oz fresh ricotta

2 oz aged Sicilian Pecorino

2 tsp freshly ground black pepper

Prior to starting you will need to smooth out your ricotta. This can be done in any standard blender until smooth. Bring a pot of water seasoned with salt to a boil and add pasta. In a large pan, toast 1/4 of the black pepper in a pan on high heat. Add 2 tsp of the pasta water to the black pepper pan and turn off the heat. Add ricotta to the black pepper pan and whisk together. If needed, add in more pasta water for a smoother consistency and to loosen the sauce. Drain the pasta and add to the pan. Mix everything together. Add in the pecorino and finish with the remaining black pepper.

Polpette di Cavalofiore Cicchetti  

Serves 4 as appetizer

Recipe courtesy of chef Roberto Marotta

1 head of Cauliflower

4 medium potatoes, such as Yukon Gold

2 large eggs

1 cup Ragusano or Parmigiana Reggiano, grated 

1 tbsp unsalted capers

Peel the potatoes and cut in half. Clean and chop the cauliflower in large florets. In separate pots of boiling salted water, boil the cauliflower and potatoes until fork tender. Drain and place into a large mixing bowl. 

Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. In a bowl, mash the cauliflower and potatoes together until fluffy. Add the capers, cheese and eggs, and mix well until well combined. Roll the mixture into half-palm sized balls and place on the baking sheet. Bake for 10-15 minutes until crispy and golden brown. Serve with your favourite sauce for dipping.

Salsa Verde

Makes 1 cup

1 tbsp capers

2-4 anchovy fillets 

2 cloves garlic peeled

3/4 cup extra-virgin olive oil

1 cup fresh parsley leaves and tender stems chopped

1/4 cup basil leaves chopped

1 tbsp fresh chives

1/4 tsp sea salt

2 tbsp fresh lemon juice 

 

Rinse the capers in cold water, then drain. Soak the anchovies in cold water for 5 minutes, then pat dry and remove any large, obvious bones. Using a mortar and pestle or a food processor, smash the capers, anchovies and garlic with 2 tablespoons of the olive oil until smooth. Transfer to a large bowl. Add all the herbs and start with about half the remaining olive oil to start, adding more olive oil until you get a chunky, not oily, texture. Season with sea salt. If eating right away, stir in lemon juice. If advance prepping, wait until right before serving to stir in lemon juice. Serve with the Polpette di Cavalofiore Cicchetti.

Pasta Carbonara: Luscious, Creamy & Delicious

 

Luscious, creamy and utterly indulgent, Pasta alla Carbonara is an Italian pasta dish based on eggs, pecorino romano, guanciale and black pepper. The key is to toss and thoroughly mix the cooked pasta off the heat with the cheese, eggs, pepper and pasta water, to create a creamy yet not overly thick sauce. A true carbonara has no cream, but although purists may shudder, I do sometimes add a little cream depending how I'm feeling! 

Like most recipes, the origins of the dish are obscure but there are many legends. As 'carbonara' literally means 'coal miner's wife', some believe that the dish was first made as a hearty meal for Italian coal miners. Romans use guanciale — cured pig's jowl — which is more delicate than pancetta — unsmoked Italian bacon — and also leaner. If you can find it, by all means use guanciale, otherwise pancetta or bacon work just as well. Garnished at the end with a flurry of coarsely grated Pecorino, this must be one of the great pastas dishes of all time.

Classic Carbonara 

Serves 4

Recipe courtesy of La Cucina Italiana

12 oz tonnarelli, spaghetti, mezze maniche or rigatoni

4 oz guanciale

1/4 cup grated Pecorino Romano or Parmigiano Reggiano

4 fresh large egg yolks

Salt and fresh cracked black pepper

Cut the guanciale into 2-inch long strips. In a small bowl, combine the egg yolks with the grated cheese and a pinch of black pepper. Brown the strips of guanciale for 2 minutes in a pan, until crisp, then turn off the heat and leave to cool.

Bring a large pot of water to a boil. Add salt. Cook the pasta, setting aside a ladleful of the pasta cooking water, until al dente then drain. Pour the reserved hot water into the frying pan with the cooled guanciale, then transfer the pasta to the same pan and mix together. Add the yolk and cheese mixture, stirring rapidly.

In the warm pan with the hot pasta, the eggs will cook gently and become creamy – don't stir over heat otherwise the carbonara will become lumpy. It's important to stir quickly to prevent the yolks from congealing and taking on the texture of scrambled eggs. Season with freshly milled black pepper and serve immediately on heated plates.

Laylak: Modern Lebanese Cuisine in Toronto

Laylak, which means “lilac” in Arabic, promises diners authentic Middle Eastern flavours while encapsulating the culture of Lebanon in a harmonious blend of tradition and modernity. A gorgeous cream and gold dining room with high ceilings, elegant padded walls, pillowy soft velvety ultrasuede banquettes, custom floral light fixtures and colourful blown-glass bottles, the atmosphere at Laylak is like dining inside of a jewellery box. Designed by Lavish Design and inspired by Lebanese architecture, the visual pièce de résistance is an enormous celestial centerpiece of 36 gold and white chandeliers, ingeniously, extravagantly, and laboriously fused together into a glorious tangle that descends from the ceiling.

Co-owned by Youssef Harb and Hashem Almasri, Laylak serves a seasonal menu of authentic Lebanese dishes and imported ingredients, showcasing their commitment to Lebanese cuisine. The menu is put together by Executive Chef Hazem Al Hamwi who grew up in Syria, son of an accomplished home cook, and who later cut his culinary teeth as chef to American ambassadors in both Damascus and Beirut. 

Using generations-old recipes passed down through the ages to the vibrant spices and flavours that tell stories of an ancient culinary heritage, Laylak's dishes represent the rich tapestry of Lebanon’s cultural legacy in every bite. The menu features a range of authentic Lebanese dishes, including classic mezze plates like hummus, baba ghanouch, and kibbeh, as well as heartier mains like Freekeh with Beef Cheek, Chicken Tawouk, and lovely grilled seafood. Each dish is expertly prepared using only the freshest ingredients, with a focus on locally sourced, sustainable produce and meat.

Bar manager Wei Zhou is also committed to telling the restaurant’s story through his bar menu. His eponymous Laylak is a balanced cocktail with sour and sweet notes and hints of lavender, the gin-based beverage is finished with a sprinkling of butterfly pea powder that turns it light purple — both gorgeous and delicious. With its combination of expertly prepared cuisine and extensive wine list, Laylak is sure to leave a lasting impression on even the most discerning diners.

Interior of Laylak

Enormous celestial centerpiece of 36 gold and white chandeliers, ingeniously, extravagantly, and laboriously fused together into a glorious tangle that descends from the ceiling 

Laylak namesake cocktail made with lavender-infused gin and a blue syrup extracted from 

butterfly pea blossoms that when mixed with lemon juice, elderflower liqueur and mint, 

alchemically morphs into a majestic shade of purple

Laylak Basil Hayden Old Fashioned

With a crunchy outer shell of lean ground beef and bulgur seasoned with ground cinnamon, nutmeg and allspice filled with ground brisket, the Kibbeh is served on a creamy bed of Beirut-style hummus 

Whipped Labneh with beets, frissé and roasted almonds

Hummus Tenderloin with pomegranate seeds and nuts

Chef Hazem Al Hamwi’s pillowy pita

Smokey Baba Ghanoush made with fire-roasted eggplant, tahini and lemon

Kefta Kebab with parsley salad, vegetables and salsa verde

toronto.laylak.ca

Kiin: Royal Thai Cuisine with Chef Nuit Regular

A culinary tapestry of Royal Thai-inspired delights, Kiin is a unique dining experience from award-winning Chef Nuit Regular and Jeff Regular, the restaurateur couple behind Toronto Thai institutions PAI and Sukhothai. Showcasing the regional diversity and royal cuisine of Thailand, Kiin’s design was inspired by Chef Nuit’s experience growing up in Phrae, where she spent her high school years in a colourful, colonial-style building and developed a fascination with the rich details of the Royal Palace. What results is a menu that pays homage to the old and the new: the centuries-old Thai cooking methods with modern techniques; the unique and rare Thai ingredients from Chef Nuit's homeland with the regional, seasonal ingredients of Canada, which she now calls home; the authentic Thai flavours with innovative and creative presentation. 

"Royal Thai cuisine is a dying culinary artform in Thailand and I wanted to showcase this incredibly beautiful and intricate Thai cuisine to our guests," chef Nuit explains. “When guests come to Kiin to eat with their family and friends, I want to create a unique and memorable meal and food experience while they relax and linger over a shared meal together." Beautifully designed, the intimate restaurant features marble floors, stained-glass shutters, framed photos of the Thai royal family, with plush velvet furnishings and light fixtures that hang from intricately carved medallions similar to ones found at a temple in Nuit’s hometown. 

Arriving for Kiin's signature tasting menu, we started with two Thai-inspired cocktails, 'Choop Chee Vit' which is a tamarind-infused cocktail with mezcal, calvados, dry curacao, pineapple, chilli-infused brandy, Thai basil, lime and orange bitters and dotted with chilli oil, and 'Gao-Gae' cocktail made with Spring Mill bourbon, Thai tea-infused rye, dry curacao, Ceylon tea syrup, magrud lime bitters, soda and orange blossom water. With wine or sake pairings recommended with the tasting menu, we chose Sake to enjoy with Chef Regular's Royal Thai Signature Tasting Menu, which started with a delicious Deep Fried Shrimp Fritter Amuse Bouche accompanied with a Masumi Origarami Sparkling Sake from Nagano. The second cause was a beautiful warm Thai Flower Dumpling, followed by Thai Steamed Egg Custard which was paired with a Dewanosato Jumai from Yamagata Japan. 

The fourth course was a lovely magenta coloured Rice Vermicelli in Five-Spice Broth with Braised Pork Belly paired with Kaiun Iwaizake Junmai Daiginjo Sake 'New Fortune' from Shizuoka, Japan. A refreshing Pomelo Salad or 'Yum Sum-O' along with a slice of Thai Kaffir lime followed, which was light and flavourful. A sensational Red Curry Custard with Sablefish 'Hor Muk' served with Thai Rice served in a warmed fresh coconut was beautifully presented and absolutely luscious, paired with our final sake pairing, a Kamoizumi Junmai Daiginjo from Hiroshima, Japan. Three sweets followed, Chrysanthemum Tea Spheres served in a small spoon, Mango Sorbet with Chilli Salt served in a lovely copper bowl, and showstopper Floating Black Lotus Sesame Dumpling in Coconut Milk. 

Each dish at Kiin is meticulously prepared and thoughtfully plated, and the result is a sublime dining experience that puts the more elevated side of Thai cooking in the spotlight exposing our palates, and our hearts, to something majestic. In true royal style, Nuit hopes to rotate ingredients and update recipes seasonally. 

Exterior of Kiin Thai Restaurant on Adelaide St. West

Our table beside the Thai wooden screen

Kiin Cocktail, Sake and Wine Menu

'Choop Chee Vit' is a tamarind-infused cocktail with mezcal, calvados, dry curacao, pineapple, 

chilli-infused brandy, thai basil, lime and orange bitters and dotted with chilli oil

'Gao-Gae' Cocktail with spring mill bourbon, thai tea-infused rye, dry curacao, 

ceylon tea syrup, magrud lime bitters, soda and orange blossom water

Deep Fried Shrimp Fritter Amuse Bouche: 'Tawd Mun Kung',

artfully presented on a warm stone and surrounded with small river rocks

Our first Sake pairing was Masumi Origarami Sparkling Sake from Nagano

Bottle-fermented, the sparking sake combined fine bubbles with a mild sweetness 

for a refreshing start to our sake pairings

Handmaking dumplings in the kitchen

Thai Flower Dumpling: 'Chor Muang'

Thai Steamed Egg Custard: 'Kai Toon'

The second sake pairing was a Dewanosato Jumai from Yamagata Japan

A light and delicate sake, it paired very nicely with the Vermicelli

Rice Vermicelli in Five-Spice Broth with Braised Pork Belly: 'Guay Sub Nam Khon'

Piercing the egg on top of the dish added a lovely yellow hue to the dish

The third Sake pairing was a Kaiun Iwaizake Junmai Daiginjo Sake 'New Fortune'
from Shizuoka, Japan

Known as "Good Luck" Daiginjo, the sake was fruity sake and a creamy 

Pomelo Salad: 'Yum Sum-O'

Thai Kaffir Lime to be squeezed on the Pomelo Salad

Thai Rice in fresh coconut

Red Curry Custard with Sablefish: 'Hor Muk'

Chrysanthemum Tea Sphere: 'Cha Kek Huay'

Our 4th Sake Pairing was Kamoizumi Junmai Daiginjo from Hiroshima, Japan

An easy to drink Daijingo with notes of persimmon, shiitake and "autumn leaves"

Mango Sorbet with Chilli Salt: 'Mamuang Sorbet Price Glua'

Our server graciously brought an extra chocolate swirl as it broke off 

as she brought it to the table

Floating Black Lotus Sesame Dumpling in Coconut Milk: 'Bua Loy Nga Dam'

Chef Nuit Regular's Kiin cookbook

kiintoronto.com

Grilled Chicken Satay Skewers (Gai Satay)

Makes 30 skewers

Recipe courtesy of Chef Nuit Regular

1 tsp coriander seeds, toasted

1/4 tsp white peppercorns

2 tbsp thinly sliced lemongrass

1 tbsp 2-in piece fresh turmeric, peeled and thinly sliced

1 1/2 tsp sea salt, divided

2 tbsp water

2 tbsp evaporated milk

1 tbsp + 1 1/2 tsp light soy sauce

1 tbsp + 1 1/2 tsp Thai oyster sauce

1 tbsp sweetened condensed milk

1 tbsp vegetable oil

1 tsp curry powder

1 tsp tapioca starch

1 1/2 lb skinless, boneless chicken thighs, cut into bite-sized pieces

1/2 cup well-shaken coconut milk, for brushing

Using a stone mortar and pestle, grind coriander seeds and white peppercorns to a fine powder. Add lemongrass, turmeric and 1 tsp of salt,and pound to a smooth paste. Transfer to a large bowl. Add water, evaporated milk, light soy sauce, oyster sauce, condensed milk, vegetable oil, curry powder, tapioca starch and remaining 1⁄2 tsp salt. Stir well to combine. Add chicken and toss to coat well with the sauce. Cover with plastic wrap and place in the fridge for at least 1 hr to marinate. Soak bamboo skewers in cold water for at least 30 minutes.

Thread the chicken onto one end of each skewer. Prepare grill for direct cooking over high heat. Brush grill with coconut milk and let sit for 1 minute. This will prevent chicken from sticking. Place skewers on grill and cook until they begin to char, 8 to 10 min. Turn and brush the other sides with coconut milk when chicken starts to dry out, cooking for another 6 to 8 min, until a nice char appears. Serve the chicken satay skewers with Peanut Sauce and Fast Pickled Cucumber.

Peanut Sauce

Makes 1 cup

Recipe courtesy of Chef Nuit Regular

1 cup well shaken coconut milk

1/2 cup unsalted roasted peanuts

1 tbsp + 1 1/2 tsp Red curry paste

1 tbsp curry powder

1/4 tsp ground tumeric

1 tsp light soy sauce

1/2 tsp Thai fish sauce

1 tbsp coconut sugar

In a small food processor, combine coconut milk, peanuts, Red Curry Paste, curry powder and turmeric, and purée. Transfer to a small pot and bring to a boil over medium. Reduce heat to medium-low and add light soy sauce, fish sauce and coconut sugar. Stir to mix well and continue to simmer, stirring occasionally and scraping the bottom of the pot to prevent burning, for 10 to 15 min or until the oil rises to the surface. Store peanut sauce in an airtight container in the fridge for up to 3 days.

Fast Pickled Cucumber

Serves 2

Recipe courtesy of Chef Nuit Regular

1/4 cup water

2 tbsp vinegar

2 tbsp Thai cane sugar

1/8 tsp sea salt

1 mini cucumber

1 fresh red spur chili

1 shallot

In a small saucepan over medium, stir together water, white vinegar, cane sugar and salt, and bring to a boil. When the mixture is boiling, cook for another min. Set aside to cool. Add cucumber, chili and shallot, and stir together. Store in an airtight container in the fridge for up to 3 days.

Pad Thai

Serves 2

Recipe courtesy of chef Nuit Regular

Sauce (makes extra):

1 cup grated palm sugar

1 cup water

3/4 cup Tamarind Paste 

1/2 cup Thai oyster sauce

1/2 cup Thai fish sauce

2 tbsp sweet soy sauce

Pad Thai:

7 oz plain dried medium rice noodles

6 tbsp sunflower oil

10 fresh or thawed frozen medium shrimp (size 21–25), peeled and deveined

2 tsp minced shallots

1/2 cup firm tofu cut into 1/2-inch cubes

2 large eggs

2 cups bean sprouts

1/2 cup Chinese chives cut into 1½-inch pieces

4 tbsp ground unsalted roasted peanuts

2 lime wedges

To make the sauce: In a small saucepan, combine the palm sugar, water, tamarind paste, oyster sauce, fish sauce, and sweet soy sauce. Cook over medium heat, stirring occasionally, for 3 to 5 minutes, until the sugar has fully dissolved. Remove from the heat. (The sauce can be stored in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.)

Soak the noodles: Place the rice noodles in a large bowl and add enough room-temperature water to cover them by 2 inches. Let soak until soft, about 4 hours. Keep the noodles in water until just before cooking to prevent them from drying out.

To make the pad Thai: Heat a large wok or skillet over high heat for 2 minutes. Reduce the heat to medium and then add the sunflower oil. Add the shrimp and cook, stirring occasionally, until the shrimp turn pink but are not yet fully cooked, 1 to 2 minutes. Push the shrimp to the side of the wok. Remove from the heat and add the shallots and tofu and cook, stirring frequently so the shallots cook thoroughly, 1 to 2 minutes. Add 1/3 cup of the sauce and stir to mix. Return the wok or skillet to medium heat.

Add the drained rice noodles. Increase the heat to high and mix everything together. Cook, stirring frequently, until the noodles are soft, 2 to 3 minutes.

Push everything to one side of the wok. Crack the egg into the empty side of the wok and let cook for 1 minute. Stir to lightly break the yolk but do not scramble the egg, then quickly move the noodles to cover the egg. This way the white and yellow parts of the egg will separate nicely. Cook, without stirring, for 1 minute. Remove from the heat. Add the bean sprouts, Chinese chives, and roasted peanuts and squeeze a lime wedge over everything. Stir again transfer to a decorative plate, and serve while hot.