​Never one to be a fan of the watery, insipid mixtures presented at the conclusion of grease-filled Chinese family dinners, the very thought of making red bean soup had never once crossed my mind.
It wasn't until I made a steep overestimation in the amount of red beans and red bean paste required for a glutinous rice ball recipe that the suggestion was brought forth.

​My first batch wasn't bad at all, considering I had absentmindedly omitted sugar entirely and swapped chenpi for orange zest. That said, it didn't necessarily possess the wow factor I had wanted either.
After acquiring the proper ingredients, I decided to give it another try. And, with this production, I can proudly proclaim its wonderfulness. No longer shall I need to endure the dismal, gritty formulas of Chinese diners ever again.

​Below I have provided two versions of the dessert: The Speedy and The Traditional. Just as the names imply, one is for days when time is of the essence, while the other is conventional - free from the interference of modern devices and honoured by time.
​
And while efficiency is key to many things in life, I'd highly suggest giving The Traditional a try at least once to attest to the different results yourself. The Speedy removes lumps and increases surface area for quickened cooking, though the latter boasts infinitely better texture and authenticity.

Ingredients
​​(Recipe inspired by and adapted from The Woks of Life)

- 300g red beans
- Water
- 30g dried Chinese tangerine peel (also known as 陳皮) *
- 200g rock sugar (as desired) *

Directions:

i) Version 1: 'The Speedy'

1) Allow the red beans to soak overnight.
2) Water levels should have decreased noticeably the next morning. Discard the soaking liquid and rinse thoroughly before transferring to a large pot.
3) Add water until the beans are well submerged, or until the pot is half full.
4) Over the stove, boil the beans on medium-high heat, with a lid affixed on top of the pot. Beware of overflowing due to the massive air bubbles during the initial stages.
5) Once the water comes to a roaring boil, turn the heat down to low-medium. Add in the dried Chinese tangerine peel.
6) Replace the lid and continue to boil until the beans soften, stirring every often. This process takes roughly 25 minutes.
7) When the skin of the beans fall off with ease, use an immersion blender to incorporate some of the whole beans into the soup. This percentage can be adjusted based on preference; personally, the ideal ratio of smoothness to chewiness is 7:3.
8) Add in the rock sugar as well as 1-2 cups of water. Simmer over medium heat until the soup has reduced to a semi-viscous consistency.
9) Remove from the heat and let cool. Transfer to an airtight container for storage.
10) Serve warm or chilled. Enjoy!​

ii) Version 2: 'The Traditional'

1) - 4) Refer to the same steps as 'The Speedy'
5) Once the water comes to a roaring boil, turn the heat down to low-medium. 
6) Continue to simmer until mixture begins to bubble aggressively, then reduce to low heat.
7) Replace the lid and simmer for 2 - 2.5 hours, stirring occasionally and adding small quantities of water to adjust the consistency. Reduce the heat to the lowest possible level if necessary.
8) Add in the dried Chinese tangerine peel. Continue simmering for another 30 - 40 minutes.
9) Add in the desired amount of rock sugar. Simmer over low heat until the sugar has dissolved completely.
9) Remove from the heat and let cool. Transfer to an airtight container for storage.
10) Serve warm or chilled. Enjoy!

Notes
- It should be observed that the specific ingredient amounts for this recipe are not fixed. Similar to Chinese Almond Tea, all aspects can be adjusted to suit one's preferences.
​- Rock sugar (冰糖) is the recommended sweetener for this recipe, however feel free to use a blend of both rock sugar and compacted cane sugar (片糖) to achieve the desired level of slickness.
- The dried Chinese tangerine peel (陳皮 / chen pi) does not need to be soaked in advance, as they quickly become soft with boiling.
- Chen pi can be found in certain Chinese grocery stores, if not herbal shops in your local Chinese neighbourhood. Orange peels (without the white fibrous bits) can be substituted if dried tangerine peels cannot be found, however the depth of flavour will be compromised.
- Should an immersion blender not be handy, one can opt to continue boiling the beans at a low heat until they disintegrate naturally. Using the blender reduces the total active preparation time, however the tool is not mandatory for success.
- Red bean soup is sufficiently tasty on its own, though some may prefer to consume it alongside sago pearls or purple rice. A splash of sweetened coconut milk is another delectable topping.

​The first batch of jam disappeared a little too quickly, so the sole solution was to make more.

This second version also utilizes a bread maker - Don't worry, the sans-machinery version will come soon! - though also includes a setting agent to allow the jam to congeal once cooled.

​Keeping ingredients as control variables, I set out to experiment with the Black & Decker All-In-One Deluxe Horizontal Breadmaker (B200566), adhering to its contained recipe for Strawberry Jam. Fresh strawberries were finely chopped; granulated sugar, lemon juice, and Certo pectin crystals were measured out.

​The results were great, albeit less chunky than desired. A smooth consistency paired well as a drink enhancer, but less intriguing as a condiment for buns and breads. Nonetheless, both versions were absolutely delicious!

(Please note that the Black & Decker model used in this recipe is no longer in production.)

​Directions:

i) Strawberry Jam

1) Familiarize oneself with the Black & Decker B200566 (or your bread maker of choice), paying special attention to safety precautions and operating instructions.
2) Secure the paddle in the mixing compartment and ensure that the mixing compartment is secured within the machine.
3) Wash and quarter strawberries. Chop to smaller pieces for a smoother consistency.
4) Combine chopped strawberries, sugar, lemon juice in the compartment.
5) Dissolve pectin crystals with hot water, then add into the compartment.
6) Close the lid of the appliance and connect it to a power source. Commence the jam-making process by selecting the "Jam" function.
7) Allow the machine to pulverize the contents of the mixing container while providing heat.
8) Once done, verify that the softened berry mixture has reached the desired consistency. Should the ideal jam-like consistency be attained, let the mixture cool before chilling.
9) If the berry mixture remains relatively watery, please refer to Steps 7-9 of the Strawberry And Blackberry Jam (Bread Maker Edition V1) recipe.
10) Let cool, then transfer to an airtight container. Refrigerate for several hours to allow the jam to congeal.
11) Serve and enjoy with toast or in beverages!​​

​ii) Mixed Berry Jam

1) Familiarize oneself with the Black & Decker B200566 (or your bread maker of choice), paying special attention to safety precautions and operating instructions.
2) Secure the paddle in the mixing compartment and ensure that the mixing compartment is secured within the machine.
3) Run frozen berries under hot water two to three times to defrost. For larger berries, repeat this step and halve them before adding them into the mix.  
4) Combine defrosted berries, sugar, and lemon juice in the compartment.
5) Repeat Steps 5 to 11 of the Strawberry Jam recipe.​

​Notes
- This recipe utilizes a Black & Decker B200566 breadmaking machine that includes a "Jam" setting. Please note that not all bread makers are equipped with this function, and one should check beforehand to ensure when using specialized mechanical devices in cooking.
- A Strawberry Jam recipe from the Black & Decker manual from was modified and scaled to approximate metric untis (from US/Imperial units).
- Depending on the size of one's machine's mixing compartment, the quantities (and varieties) of fruit can be increased for a greater jam yield. Be aware that modifications have yet to be tested, and thus results are not guaranteed.
- After experimenting with both fresh and frozen berries, it can be concluded that taste is not compromised by using the pre-packaged variety. Be aware that blackberries and raspberries (or other rigid seed-containing berries) will induce a hefty amount of splatter within the machine.
- It is crucial that the amount of fruit used does not exceed 4 cups (or the recommended amount by your bread maker's manual). Over-filling the compartment can result in spillage during mixing.
- A fruit-to-sugar ratio of 5.5 : 1 resulted in a rather tart-tasting product, while a ratio of 4.5 : 1 was ideal in achieving a sweet, succulent spread for breads and beverages. That said, feel free to reduce the amount of sugar to suit one's preferences.
- This recipe can be utilized to make orange marmalade and cherry jam as well Simply slice the fruit into small pieces and remove pits/bitter rind.
- Pectin crystals was the recommended stabilizer for this recipe (according to the Black & Decker manual), though alternatives such as gelatin can also be used.
- Varying the amount of stabilizer allows one to adjust the consistency of the jam to one's liking. For a thicker texture, simply add more stabilizer, or dissolve the same amount using a smaller amount of water.

​Lately, I've been a fan of toast-and-iced-latte breakfast combos. Peanut butter, banana slices, Nutella, Matcha Jam - I've tried them all. Though, an absence of orange marmalade in the household instigated a sudden urge for jam.

​Once methods have been derived to create a similar product without the assistance of additional appliances, this space shall be updated accordingly. Frozen berries and other seasonal fruits may also be considered, though repeatable results cannot be confirmed at this point in time.

​Directions:

i) Strawberry Jam

1) Familiarize oneself with the Breville BBM800XL (or your bread maker of choice), paying special attention to safety precautions and operating instructions.
2) Secure the paddle in the mixing compartment and ensure that the mixing compartment is secured within the machine.
3) Combine strawberries, sugar, and lemon juice in the compartment.
4) Close the lid of the appliance and connect it to a power source. Commence the jam-making process by selecting the "Jam" function.
5) Allow the machine to pulverize the contents of the mixing container while providing heat.
6) Once done, verify that the softened berry mixture has reached the desired consistency. Should the ideal jam-like consistency be attained, let the mixture cool before chilling.
7) If the berry mixture remains relatively watery, transfer to a medium saucepan and cook over medium-high heat.
8) Thoroughly mix glutinous rice flour with cold water, then add into the saucepan while stirring.
9) Reduce the mixture over medium heat, stirring constantly to prevent burning. Remove from heat once the surface appears shiny and the desire consistency has been achieved.
10) Let cool then refrigerate.
11) Serve and enjoy with toast or in beverages!​

​ii) Strawberry-Blackberry Jam

1) Familiarize oneself with the Breville BBM800XL (or your bread maker of choice), paying special attention to safety precautions and operating instructions.
2) Secure the paddle in the mixing compartment and ensure that the mixing compartment is secured within the machine.
3) Combine strawberries, blackberries sugar, and lemon juice in the compartment.
4) Repeat Steps 4 to 11 of Strawberry Jam recipe.

​Notes
- This recipe utilizes a Breville BBM800XL breadmaking machine that includes a "Jam" setting. Please note that not all bread makers are equipped with this function, and one should check beforehand to ensure when using specialized mechanical devices in cooking.
- A Strawberry Coulis recipe from the Breville manual from was modified to create a thicker, more spread-able jam. I did not adhere to the original recipe exactly, thus the addition of a stabilizer was deemed necessary for the selected fruit-to-sugar ratio.
- Depending on the size of one's machine's mixing compartment, the quantities (and varieties) of fruit can be increased for a greater jam yield. Be aware that modifications have yet to be tested, and thus results are not guaranteed.
- A fruit-to-sugar ratio of 4:1 resulted in commerical standard Smucker's-like sweetness. Feel free to reduce the amount of sugar to suit one's preferences, though, be warned that less sugar may lead to a runny final product.
- Glutinous rice flour was the stabilizer of choice in this recipe, though alternatives such as corn starch, tapioca starch, or plain flour can also be used.​

​With an updated stash of sweet Southern almonds, it was time to create a new batch of Chinese Almond Tea.

I doubled the recipe this round, which consequently meant that the amount of resulting almond pulp also doubled. Extensive research and four attempts (cookies, biscuits, cupcakes - you name it!) to re-use the sodden grains later, one emerged triumphant.

​A chiffon cake recipe was modified to yield a moist, aromatic specimen ideal for both breakfast or afternoon snack.
Though not exactly gluten-free, it retained its form as well as depth of flavour despite the greater pulp to flour content

​Ingredients
​​(Recipe inspired by and adapted from Cooking Tree)

- 4 egg yolks
- 1/3 cup granulated sugar
- 1/3 cup powdered sugar
- 1 g (pinch) salt
- 1/3 cup + 1/4 cup vegetable oil
- 70g (approx. 1/2 cup) milk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup almond pulp *
- 3/4 cup all-purpose flour *
- 1 tsp baking powder

- 4 egg whites
- 50g (approx. 1/3 cup) granulated sugar

Directions:

1) Preheat the oven to 170 C / 340 F. Grease a round cake pan (or angel food cake pan).
2) In a large bowl, beat egg yolks, both sugars, and salt until pale yellow ribbons form.
3) Add in vegetable oil. Mix well to incorporate.
4) Add in milk, vanilla extract, and almond extract. Mix well to incorporate.
5) Add in almond pulp and combine well.
6) Sift in flour and baking powder. Mix well to incorporate, but refrain from overworking the mixture as the resulting product will become stiff after baking.
7) In a medium bowl, beat egg whites to soft peaks. Gradually add in sugar and continue to beat until stiff peaks form.
7) Transfer to cake pan, and smooth out the surface.
8) Bake for 40 to 45 minutes if using a chiffon cake or angel food cake pan. If using a regular round pan, extend the baking time by 15 to 20 minutes, baking in 5- to 7-minute intervals whilst checking doneness in the centre of the cake. Once the surface of the cake turns golden brown and a toothpick emerges clean, halt the cooking process immediately.
9) Let cool and remove from pan.
10) Serve and enjoy!​

Notes
- The original recipe by Cooking Tree utilized metric units (ie. grams), though these amounts have been converted to cups and/or tsps for improved clarity.
- While the initial recipe called for both baking powder and baking soda, the latter was omitted in this rendition and a greater amount of baking powder was added to compensate. Texture-wise, there were no distinct deviations from the sample (as far as I could perceive).

Having a unmistakable affection for sleeping in is synonymous with an adoration for brunch. Though as much as I enjoy brunch in a cozy, bustling setting with thirty plus other diners, I passionately despise lineups and traffic congestion.

I prefer to take brunch in my own hands, even if it involves an incredibly lengthy clean-up process. The results are always well worth my planning and culinary efforts - just be sure to set aside enough time to enjoy the meal!

Happy Mother's Day to all the intrepid, loving mothers around the world!

Directions:

i) Vegetable Borscht Soup

1) Preheat oven to 375 F.
2) Cut tomatoes in small chunks, leaving one halve unsliced for topping (if desired). Slice the half into wedges and set aside.
3) Lightly coat half of the diced tomatoes with oil and sea salt. Roast for 12 minutes at 375 F.
4) Roast diced bell peppers for 9 minutes at 375 F.
5) Heat vegetable oil in a pot over medium-high heat. Sautée onions until soft and fragrant.
6) Add in beets, sweet potato, peppers, zucchini, and unroasted tomatoes.
7) Pour in one can of chicken stock (approximately 412 mL). Reduce the heat to medium and allow to simmer for 6 minutes, covered.
8) Once the vegetables have softened, partially pulverize the mixture using an emulsion blender. Continue blending until half of the vegetables remain intact.
9) Add in roasted tomatoes and worchestershire sauce. Mix well.
10) Add a small amount of water such that all components are submerged. Continue to simmer covered for several minutes.
11) Turn off heat and set aside covered.
12) In a shallow pan over high heat, roast tomato wedges until evenly charred on each side. Set aside for topping. (Optional)
13) Ladle soup in a bowl and top with charred tomato wedges, a dollop of sour cream, and thinly sliced scallions (if desired).
14) Serve and enjoy!

ii) Spinach Roll-Ups - Crepes

1) Allow spinach to wilt over a large pot over medium heat. Stir the bottom-most pieces every so often to prevent burning.
2) Transfer the wilted spinach to a bowl to cool. Pulverize in a food processor until smooth and free from lumps. Set aside and prepare crepe/pancake batter.
3) In a large bowl, whisk eggs and add in milk.
4) Fold in spinach paste and combine well.
5) Sift in flour and cornstarch, then mix well to incorporate.
6) Heat vegetable oil in a large, shallow pan over medium-high heat. Use a paper towel square to remove excess oil and grease the inside of the pan. Do not discard this paper towel; place on a small dish for re-use.
7) Using a ladle, spoon the batter into the pan and reduce to medium heat. Cover and allow to cook slowly.
8) Flip the pancake when bubbles appear on the surface. Allow to cook covered for 3 to 5 minutes before removing from heat.
9) Grease the pan again and repeat until no more batter remains. Let crepes cool to room temperature.

iii) Spinach Roll-Ups - Mushroom Mayo

10) In a small pot over medium, melt butter until foamy.
11) Add in chopped mushroom, sea salt, and sugar syrup.
12) Cover and allow to cook, keeping the pot moving every thirty seconds.
13) Stir to ensure that all sides are cooked evenly.
14) Once browned and softened, transfer mushrooms to a small bowl to cool.
15) Blend in a food processor until smooth.
16) Combine mushroom paste, mayonnaise, bulgogi sauce, and seasonings of choice in a medium bowl. Cover and place in the refrigerator to chill.
​
iv) Spinach Roll-Ups - Assembly

17) In a shallow pan over high heat, roast mushroom slices until evenly charred on each side. Set aside for topping. (Optional)
18) Place two slices of turkey breast at the outer edges of the pancake and roll laterally.
19) Remove mushroom mayo from fridge and spread a thin layer onto a serving plate. Arrange Spinach Roll-Ups on top and serve with charred mushrooms.
20) Serve and enjoy!
​
Notes
- Tomato wedges and sliced mushrooms were set aside for charring and topping the above dishes, though this step can be eliminated if toppings are not desired.
- Mushroom Mayo seasonings can be adjusted to one's preferences. I have added wasabi and garlic powder, however feel free to add/remove seasonings as necessary.
- For the Spinach Roll-Ups, I utilized a ratio of 1 bunch of spinach to 5 eggs. This yielded a rather thick pancake as opposed to the thin crepe that I had been aiming for. It is recommended to reduce the amount of spinach paste for a thinner crepe.
- This recipe can be made vegetarian by swapping deli turkey breast slices for animal-free alternatives (such as tofu pockets or enoki mushrooms).

Frigid winter temperatures mean steamy, spicy sips, but spring calls for refreshing glasses of fruity iced teas.

Mixing yuzu, also known as Honey Citron, and Korean sour plum (매실) with cold green tea has been a consistent favourite as of late. It transitions well from the season of showers to the summer months, and can even be transformed into a slushie for added cooling relief.

Once again, I've attempted to illustrate the steps in video format (sans music for the sake of maintaining my copyright strike profile clean). As the video recipe is text-less, please refer to the ingredient list below for approximate proportions.

Ingredients
​
- 1 lime wedge
- 1/2 cup ice
- 1-2 tsp yuzu/honey citron tea
- 2 tsp sour plum concentrate
- 1/3 cup hot water
- 2/3 cup green tea, chilled *​

Directions:

0) Brew preferred variety of green tea, then let cool and refrigerate for at least four hours.
1) Place lime wedge and ice cubes in a cup. Puncture lime wedge to release juices.
2) Pour chilled green tea over the lime wedge and ice cubes until cup is one third full.
3) Dissolve yuzu and sour plum concentrate in hot water. Pour over tea.
4) Fill the remainder of the cup with green tea. Stir to combine well.
5) Serve and enjoy!​

Notes
- For this recipe, I have opted to use DAVIDsTEA's Organic Sweet Almond Green, a floral green tea with strong almond influence. However, feel free to use your desired tea variety. (This recipe could also be crafted with a bergamot-based black tea, though I have yet to experiment with this combination.)
- Based on personal preferences, a 1:1 ratio of yuzu and sour plum have been found to yield the most pleasing results. Should one deduce the need to increase either of these proportions, please feel free to do so, as this recipe is merely a guideline.
- For those adhering to a vegan diet, I would suggest double-checking the labels of the Honey Citron Tea and Sour Plum Concentrate, though chances of animal interference are low.

The box of curry on our countertop has been beckoning for my attention for some time now. With some unattractive leftovers in the fridge and an enormous bag of unopened japchae noodes peeking out from behind, I set to work combining the two to create a predominantly Korean-inspired dish with an injection of Japanese-style yellow curry.

Ingredients

Japchae
- 1 bunch japchae (sweet potato) noodles
- 2 bell peppers, roughly diced
- 1 onion, chopped
- 1 shallot, chopped
- 1 small knob ginger
- 4 perilla leaves, thinly sliced
- 1/3 cup vegetable oil
- 2 tbsp sesame oil
- sesame seeds (opt.)

Sauce
- 1 quarter block Golden Curry mild curry roux *
- 2 tbsp bulgogi sauce
- 1-2 tbsp kimchi base sauce
- 1 tbsp cane syrup *
- 1 tbsp light soy sauce
- 1 tbsp whipped peanut butter
- 1 tsp rice wine vinegar
- 1 tsp cornstarch (opt.)
​
Directions:

1) Bring a pot of water to a roaring boil. Add in japchae noodles and mix quickly. Remove and rinse with cold water before it softens. (See note.) Set aside.
2) Blanch the diced peppers until partially cooked. The colours will become a tad more vibrant, but shouldn't be able to be easily pierced by a fork. Rise with cold water and set aside.
3) In a medium bowl, dissolve the curry block with a small amount of hot water. Add in all sauce ingredients and mix well. Set aside.
4) Heat vegetable oil in a large pot. Over high heat, stir fry chopped onion, shallot, and ginger until fragrant and slightly golden.
5) Add in japchae and peppers, stirring to make sure that nothing adheres to the bottom of the pot.
6) Quickly add in the sauce mixture and toss to coat the japchae evenly. Feel free to add water at this stage to make the mixing process easier.
7) Add in sesame oil and any other sauce modifications if desired. Add perilla leaves.
8) Reduce heat to medium and continue stirring until sauce thickens. If too much water was added during the previous steps, mix cornstarch with a small amount of water and add it into the pot.
9) Remove from heat once sauce has thickened.
10) Let cool and top with sesame seeds (if desired).
11) Serve and enjoy!

Notes
- Admittedly, I overcooked the japchae noodles, causing the strands to disintegrate and adopt a mushy texture once the sauce was mixed in. As such, I would advise cooking the noodles only briefly, or simply rinsing them once before stir-frying.
- Rice wine vinegar is an optional ingredient, however I find that the tartness helps to balance the creamness of the peanut butter and curry roux. If available, fresh lime juice would be an even better alternative.
- Feel free to substitute cane syrup with sugar or honey.
- This recipe is versatile and can be altered based on one's dining preferences. Bits of ham or sausage can be added to the pot for a source of protein. It can also be made vegan with curry roux that is free of animal byproucts - Golden Curry contains "edible oil and fat" (derived from unspecified sources).
- While japchae noodles themselves are gluten-free, please be aware that the curry roux used in this recipe contains wheat.
- I used a mild curry block for this recipe, however feel free to adjust the spiciness to your liking.

Poke bowls are to me as what Chipotle burrito bowls are to our neighbours in the south: an incurable addiction. I'd like to revel in the fact that protein-topped rice and veggie combinations are far more nutritious and provide supreme post-consumption satisfaction though.

Several poke restaurants throughout the GTA (1, 2) , as well as Vancouver, already allow meals to be fully personalized to customers' preferences, but attempting to compile one's own rendition at home literally hands over the baton of customization.
The concept is simple, really, but the resouce allocation and preparation processes themselves are quite time-consuming.

Ingredients

Marinade:
- 1 tbsp sesame oil
- 1 tsp wasabi
- 1 tsp rice wine vinegar
- juice of half of a lime
- 2 tbsp light soy sauce
- 2 tbsp maple syrup
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds
- pinch of sea salt
- pinch of granulated sugar

Poke Bowl*:
- 1/2 fillet salmon sashimi
- 2 tbsp corn kernels
- 1 cup romaine lettuce, roughly chopped
- 1 tbsp potato salad
- 1 stalk green onion, finely chopped
- Jeju mandarin wedges
- dried seaweed strips (to taste)
- black and white sesame seeds (to taste)
- 1/3 cup cooked white rice
- 1-2 tbsp rice wine vinegar
- pinch of sea salt
- pinch of granulated sugar
- Kewpie mayonnaise

Directions:

Part i:  Salmon Poke
1) Using a sharp knife, carefully slice sashimi-grade salmon fillet into small cubes of approximately 2 cm each.
2) Mix marinade ingredients in a medium bowl and coat cubed salmon well.
3) Let sit covered while the other components of the poke bowl are prepared.

Part ii: Poke Bowl
1) Combine white rice with rice wine vinegar, sea salt, and sugar. Mix well.
2) Place sushi rice and/or romaine lettuce at the bottom of a shallow, wide bowl. Top with potato salad, corn kernels, and Jeju mandarin wedges. Spoon marinated salmon poke to the centre of the bowl.
3) Garnish with green onion, sesame seeds, nori strips, and mayonnaise.
4) Serve and enjoy!

Notes
- Poke bowls allow for complete customization; this being stated, it should be noted that the items utilized in this recipe should be viewed as a mere guideline for variance in nutritional properties. White sushi rice can easily be substituted for quinoa, brown rice, or soba noodles; sunomono (crab meat salad) and pineapple chunks can be used in place of potato salad and mandarin wedges respectively. Feel free to let your creativity guide you!
- It is crucial that sashimi-grade fish is obtained for this recipe, as raw salmon and tuna fillets cannot be handled in the same manner and may induce disease if not treated properly.
- For a vegetarian or vegan option, tofu (or any other plant-based protein of choice) can be utilized in place of salmon.

Creating combinations with uncommon flavour pairings is always an enticing mission. Fusion cuisine, when executed successfully, exude the same unique appeal.

The original mission was to create a creamy carbonara with the remaining ingredients in the fridge; but after the ingredients had been prepped, I came to the conclusion that they suited wafu-style dishes much more. A side salad with tangy vinaigrette dressing and a multi-toned bowl of Green Tea Soba with Black Sesame Paste Sauce resulted from this decision.

The dishes comprises of a significant number of components, through which preparation actually requires a lengthier prep time than the cooking process. It would wise to allow two hours for this project, with 30 minutes worth of slack should you find yourself unsure of the next steps. 

Ingredients

Pickled Radishes (for topping)
- 1 cup red radishes
- 3/4 lime
- 2 tbsp honey
- pinch of salt
- 2 tbsp granulated sugar

Wafu-Style Salad
- 1 head romaine lettuce
- 2 tomatoes
- 2 mini cucumbers, sliced
- 1-2 slices of deli ham (optional)
- 1-2 slices Swiss cheese (optional)
- 2 tbsp rice wine vinegar
- 2 tbsp corn syrup
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tsp wasabi

Green Tea Soba with Black Sesame Paste Sauce
- 3 bunches green tea soba
- 3 carrots, diced
- 2 packages shirataki (optional)
- 10 cremini mushrooms, thinly sliced
- 1 head romaine lettuce
- 4 shallots, thinly sliced
- 1/2 cup black sesame seeds
- 2 tbsp white sesame seeds
- 2 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 2-3 tbsp maple syrup
- 2 tbsp light soy sauce

Directions:

Part i:  Pickled Radishes
1) Thinly slice the red radishes and place into a medium-sized bowl.
2) Add in the juice of 3/4 of a lime, honey, salt, and sugar to taste.
3) Mix thoroughly and set aside for at least 1 hour to pickle.
4) Chill before serving.

Part ii: Wafu-Style Salad
1) Wash and thoroughly drain the romaine lettuce, discarding any wilted sections in the process. Chop into strips and allow to drain well as the other ingredients are prepared.
2) Slice tomatoes into wedges and discard the seeds. Set aside.
3) Use cookie cutters to form small decorative pieces of cheese for topping. (Optional)
4) Slice deli ham into 1-inch sections. Roll three sections and secure with a toothpick. Use the remaining two strips to cover the edges of the toothpick. (Optional)
5) Make the the vinaigrette dressing by combining the rice wine vinegar, corn syrup, soy sauce, water, and wasabi in a small bowl. Whisk to combine and chill before serving. (Alternatively, ponzu sauce could be used in place of soy sauce and rice wine vinegar.)
6) Arrange tomatoes, cucumbers, cheese cutouts, and deli ham on top of lettuce strips just before serving. Drizzle with wafu-style dressing and top with pickled radishes if desired.
7) Serve and enjoy!

Part iii: Black Sesame Paste Sauce
1) Soak black sesame seeds in water for approximately one hour. In a separate bowl, soak the white sesame seeds for an equal duration of time.
2) Drain well and spoon into a shallow pan. Over medium-high tea, toast until the white sesame seeds change colour. Be sure to keep the seeds in constant motion such that they do not burn.
3) Remove from heat and place into a food processor. Grind until the seeds are largely pulverized, adding in small amounts of water to ease the process if necessary.
4) Place mixture into a large bowl and add in sesame oil, rice wine vinegar, maple syrup, and soy sauce. Whisk well to combine.
5) Serve with Green Tea Soba.

Part iv: Green Tea Soba 
1) Cook green tea soba according to package directions. Strain and rinse with cold water once cooked. Set aside.
2) Rinse shirataki and slice into 1 cm-thick pieces.
3) Wash and thoroughly drain the romaine lettuce, discarding any wilted sections in the process. Chop into strips.
4) Arrange peeled and diced carrots onto a baking tray. Using a Bake/Steam function, cook for 12-15 minutes at 375 F. If your oven does not have this setting, steam until the carrot pieces have a gleaming orange surface. Ideally, the carrots should be 80% cooked. Set aside.
5) Over medium-high heat, sautee shallots in sesame oil until fragrant. Add in shirataki and approximately 1 tbsp soy sauce to taste. 6) Reduce heat slightly and add in lettuce strips and mushrooms. Continue sauteeing until the mushrooms become a light grey-brown hue.
7) Place at the vegetable sautee at the bottom of a shallow serving bowl and top with green tea soba. Arrange carrots, shirataki, and pickled radishes (if desired) on top. Drizzle black sesame paste sauce.
8) Serve and enjoy!


Notes
- The ingredient ratios in the serving and dipping sauces were adjusted to my preferred degree of tartness. Feel free to modify these proportions according to your preferences.
- These dishes can be rendered vegetarian by omitting the ham slices, and also vegan by substituting tofu cheese for Swiss cheese.
- The method for preparing the black sesame paste sauce was partially derived from Mama Cheung's Kitchen.

I have a sad addiction to carb-heavy foods when I'm feeling haggard, so I tend to prevent myself from indulging in bread, rice, and other starchy foods once I'm back to regular sleeping patterns.
But there are days when one hankers for fries and tangy dipping sauce, so I've proposed a guilt-free solution: Baked Panko-Crusted Tofu Fries with a tangy Sriracha Mayo sauce.

Combining the satisfying crunchiness of McD's, fusion flavours of bar appetizers, and unique blend of izakaya-like spicy mayo, here's a great alternative to the greasy, fast-food classic. It's a relatively simple dish to prepare, albeit a bit time-consuming and procedure-intensive.

Ingredients

Tofu Fries
- 2 packs firm tofu *
- 2-3 cups panko
- 3 eggs
- 1/4 to 1/3 cup olive oil
- sea salt
- black pepper
- herbs/seasonings of choice *
- 1/8 cup nori strips (optional)

Sriracha Mayo Sauce
- 1 tbsp Sriracha sauce
- 3 heaping tbsp mayonnaise *
- 1 tbsp honey *
- 1 tbsp wasabi
- 1 tbsp rice wine vinegar
- 2 tbsp light soy sauce
- 2 tbsp chives, finely chopped

Directions:

Part i:  Tofu Fries
1) Drain and thoroughly dry tofu blocks. Wrap individually in paper towels and allow to drain in the refrigerator overnight (or for at least 5 hours) while placing a light weight on top.
2) Remove paper towels from tofu and pat dry. Slice into 3- to 4-inch strips roughly 1 cm in thickness. Set aside.
3) Place eggs in a medium bowl and beat well. Spoon panko into a large bowl and add in salt, pepper, and seasonings of choice (I used garlic powder and seasoned salt).
4) Preheat oven to 400 F. Line baking tray with aluminum foil and grease well with olive oil.
5) Carefully dip tofu strips into the beaten egg before coating with the panko mixture. Place strips onto the baking tray, spacing each at roughly 1.5 cm apart.
6) Bake for 10-12 minutes, or until the surface turns a golden, coppery brown hue. Remove from oven, flip over, and continue baking for another 10 minutes at the same temperature. For additional crispiness, toast for 1-2 minutes after baking.
7) Repeat 5) and 6) until all the tofu strips have been used up.
8) Let cool and prepare the dipping sauce.

Part ii: Sriracha Mayo Sauce
1) Combine all ingredients and mix well.
2) Top with chopped chives and serve with tofu fries.

Notes
- Firm tofu was used in this recipe, though it is highly recommended to obtain Very Firm tofu if possible to decrease chances of crumbling during cooking.
- In addition, or in substitution of, seasoned salt and garlic powder, other dried herbs such as thyme or basil can also be used for enhanced aroma.
- I have used a tabletop convection oven for this recipe; cooking times may differ on a full-scale oven so it is suggested to check frequently and adjust baking times accordingly.
- Feel free to modify the sriracha-mayo ratio to your preferred liking and degree of spiciness.
- An egg-free mayonnaise or specialty vegan mayonnaise can be used in place of regular mayonnaise to render this recipe vegan.
- If honey is not available, feel free to substitute with 1-2 tbsp of granulated sugar.