I first tasted this dish – known as Khao Niaow Ma Muang – in Kanchanaburi, a city in Thailand notable for its Bridge on the river Kwai, otherwise known as the Death Railway. Despite its murky past, where during World War II the Japanese forced Allied prisoners to build a railway from Thailand to Burma, the city is now very quaint: scenic river views, internet cafes, outdoor night markets and elephants that will pose for food or money.
It is most likely in Kanchanaburi that Sonia contracted Dengue Fever, though she wouldn’t know about it until a few days later once we had already left town. The mosquitos there were kamikaze-crazy and they marauded through the humid streets in thick swarms with an electric, infuriating hum. Oblivious to the impending “break bone fever” that was to come, Sonia and I both dined at a restaurant that resembled a tiki jungle hut, where our guidebook recommended mango and sticky rice for dessert. Before then, I had never conceived of rice being eaten with mangos – and certainly not as a dessert. I haven’t tasted it again in a restaurant since returning home, though looking through photos of the trip recently a Pavlovian response ensued, which left me salivating and craving the sweet and salty sticky rice with a side of cool, freshly sliced mango. Enjoy!
I’ve finally found my Mojo. No, not the Austin Powers kind, but the saucy citrusy kind that originates from Cuba. It’s pronounced “mo-ho”, not “mo-jo”, the libido giving force made popular by shag carpet-chested Mike Myers, so you shouldn’t get too many strange looks when you tell people what you had for dinner as long as you say it right. Mojo is a tangy sauce made of citrus, garlic and traditionally lots of oil; though I’ve made a healthier version here with less oil and a welcome addition using my favourite fruit, mango. I love mangoes; I eat them dried, candied, juiced, frozen, in sorbets, and have even had them freshly fallen from a tree. From the small house in rural Thailand where I lived one summer, I remember hearing periodic bangs on the corrugated roofs of neighbours, which marked the sound of ripe mangoes being shaken from the trees by hungry children with long wooden sticks, clamouring for dessert.
This sauce is a delightful accompaniment to grilled pork, prawns or fish. I picked up tuna flank from the grocer this afternoon and marinated it in herbs and oil before sauteeing it very briefly, slicing and then serving with a generous drizzling of mojo.
Mojo is actually short for Mojito, which is unrelated to the drink – though the drink would be a perfect, refreshing beverage for this meal. Continue reading
I just returned home from a week-long trip to Quebec for the holidays where I had the opportunity to sample some fantastic French Canadian cuisine during reveillon (essentially an all-night celebration and buffet of artery-clogging treats), including tourtiere, maple fudge and home made doughnuts drizzled in a type of maple taffy. Coming back home 5 pounds heavier, I resolved to detox for at least a week on fruits, veggies and lots of fish.
While waiting for a seaplane back to Vancouver Island yesterday, I stood drooling at a Cajun halibut dish from a restaurant menu nearby, as I had skipped lunch on board the Air Canada flight from Montreal; and several hours later I found myself picking out the best looking halibut fillet from the seafood counter at the local grocer with this meal in mind. It is visually appealing in its colour and packs a mouthful of sinus-clearing kick from the Cajun-style spices. Continue reading
I invited some friends over for a Moroccan tagine dinner tonight and was warned that one of them couldn’t eat gluten. There were a few desserts I wanted to make that stayed with the Moroccan theme, but was challenged to find one that I liked without that pesky gluten. In the end I settled on something completely different – a creme brulee variation. I’ve been eyeing up some ramekins (smallish oven-proof cups) to add to my kitchen collection and thought that a brulee would be a good excuse for the purchase and a nice way to break them in. It would also allow me to use the closest thing to a power tool in the kitchen: a brulee torch. Yes, I have home insurance. Continue reading