Raise your hand if you love roasted Brussel sprouts? I am so excited that Brussel sprouts season has officially arrived! I love it even more that I comes around the time of Thanksgiving! It goes great with a fat turkey wrapped in bacon(!) or simply […]
It feels SO nice to finally be able to cook again! This InstantPot Baby and Kid Friendly Chili recipe is a life saver! The past few months has been utter chaos going back to work after a full year off on Maternity Leave, baby going to […]
The other night I attended a “When Poultry Meets Wine” popup dinner at Edible Canada with Fraser Valley Specialty Poultry. The action-packed evening was filled with delicious eats featuring different poultry products, wine pairings from Ripples Estate Winery and a culinary demonstration by Chef Tobias on how to cook the perfect tender juicy chicken!
To begin the evening, Sommelier Ashley West introduced us on new wine pairings and how to pair wines with poultry. For example, always match your food intensity with wine intensity. And choose a wine that has stronger acidity than your dish.
Pro Tip: Regional Pairing – featuring wine and food that complements each other geographically. For example: Loire Valley, France goat cheese and Sauvignon blanc with high acidity.
- Crispy Duck Hearts: garam masala honey and ginger aioli.
- Duck Liver Pate: truffle, stone fruit compote with sourdough.
Wine Pairing: Radiance – Sparkling Blueberry Wine: sweet & refreshing flavour
Chef Tobias demonstrated how he prepares a butter poached free range chicken breast with a golden beets salad.
Pro Tip: Always cook chicken in low heat – 250F for 25 to 30 mins. The result will be buttery, tender and juicy! Never ever cook with high heat where you char the skin. The result will be dry, burnt chicken.
Fraser Valley Smoked Duck Salad: A perfect half boiled ajitama duck egg with endive, apple, pistachio, chervil and julienne Pekin smoked duck.
Wine Pairing: Cheam – a lovely blend of Gewürztraminer, Ehrenfelser, Chardonnay and Muscat sourced from the Okanagan. It is loaded with fragrant fresh flowers and ripe stone fruit, this medium bodied wine is a perfect table wine for any occasion.
Grilled Squab: Chermoula, buckwheat honey, white bean croquette and parsley. The meat is widely described as “tasting like dark chicken meat”. It is tender, juicy and hard to resist when cooked perfectly.
Wine Pairing: In·tem·per·ance– This rich deep dark colour fruit table wine bursts with intense flavours of blueberries. It has a high quantity of antioxidant and rich content of tannins.
Pro Tip: The “peanut butter” mouthfeel of rich tannins helps to cut fat from the food.
Butter Poached Free Range Chicken Breast: This is the same dish that Chef Tobias demonstrated earlier and it is absolutely deliciously soft and buttery. Served with crispy skin, golden beets, red grapes, fingerling chips and tarragon.
Roasted Okanagan Peaches: A soft and moist brown butter cake served with creme fraiche and basil.
Wine Pairing: Cu·pe·re – A beautiful end to any meal, this dessert wine is sweet to taste and has a deep dark colour full of intense blueberry aroma.
Fraser Valley Specialty Poultry offers a wide range of fresh family farmed products and Ready-To-Eat products like Smoked Pekin Duck Breast and Duck Farmer Sausage that contains no MSG and raised without antibiotics. These will be available for purchase at Edible Canada in Granville Island “pop up” store between August 17 to September 30.
The products are also available at The Farm Store in Chilliwack and at the following locations listed on their website.
Personally, I’m so excited about Yarrow Meadow Specialty Chicken (that are organic and raised without the use of antibiotics), Loong Kong Chicken (for testing recipes at home) and Silkie Chicken for making nourishing Chinese Soup.
Follow us on Instagram to watch the Behind The Scenes at “When Poultry Meets Wine” event on our IG Stories.
Disclaimer: this post is sponsored by Fraser Valley Specialty Poultry and may contain affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.. All opinions are my own.
Edible Canada At the Market
Cuisine: Canadian, Grocery
Mon 11:00 am – 9:00 pm
Tue 11:00 am – 9:00 pm
Wed 11:00 am – 9:00 pm
Thu 11:00 am – 9:00 pm
Fri 11:00 am – 9:00 pm
Sat 9:00 am – 9:00 pm
Sun 9:00 am – 9:00 pm
1596 Johnston St, Vancouver, BC V6H 3R9
Phone: (604) 682-6681
Chef Clement Chan and the Torafuku team celebrates Torafuku’s third birthday. Torafuku translates to lucky tiger in Japanese, and tiger is the Chinese zodiac symbol for the number three. We’ve been here for their grand opening and curated private events! Now Chef Chan continues to […]
If you’re looking for refuge from the blistering heat, or in need of a refreshing cocktail on a steamy summer night, the latest drink additions from The Carbon Bar will surely do the trick. Infused with quintessential warm-weather spirits, hints of refreshing citrus and a splash of […]
Ronald McDonald House BC & Yukon is owned and operated by the Children’s Family House Society of BC. The organization runs a 73-bedroom property on the grounds of BC Children’s Hospital that provides accommodation, compassion and a sense of community for 2,000 families each year who must travel to Vancouver for their children’s medical treatments. The house offers spacious suites and services for kids of all ages that include a fitness area, arts and crafts studio, LEGO lounge, magic room and several indoor and outdoor gathering spaces.
For more information, and to learn how Ronald McDonald House BC & Yukon can support your Home for Dinner event, contact Sunshine Purificacion at email@example.com or call 604-736-2957 x 2102.
“We all know that keeping up a healthy lifestyle in today’s 24-7 world isn’t easy, and it’s even more challenging when it comes to maintaining or losing weight – something that’s on everyone’s mind as summer approaches,” said Brenda Embree, Nutribar Brand Manager. “No one can deny […]
Getting the Jump: Up-and-Coming Street Food Destinations Cities that are getting more delicious by the minute Street food is a quick, convenient, usually delicious and authentically local way to get to know a new place. With this in mind, a recent study from Booking.com […]
One of my favourite things to order at a Taiwanese restaurant is their Green Onion Beef Rolls 牛肉捲餅. A lot of times you will find this at BBT shops. This Taiwanese burrito makes a great snack! I love the pan fried scallion pancake on the outside, wrapped around tender beef shanks, cucumbers and lots of scallions. I love the sweet hoisin sauce that binds everything together. Of course, this dish has a varying degree of success restaurant to restaurant. Some are too oily, while others are too salty or saucy. So, I decided to make my own version of this infamous beef roll. And honestly, it is so damn easy to make (especially with an InstantPot).
I love a crispy, flaky, green onion pancake with a little chew. It shouldn’t been overly greasy or heavy with shortening. This classic snack can be enjoyed on it’s own or paired with some delicious tender beef shanks. Often I would make beef shanks in my Instantpot ahead of time like I do with braised beef brisket and tendons. It goes perfectly with a bowl of noodles or as a side dish.
Often when I make these beef rolls, I would also make a batch of Spicy Smashed Cucumber Salad 拍黄瓜 and a batch of spicy Sichuan Husband and Wife Lung Slices 夫妻廢片. The name itself is rather silly and there’s probably a wive’s tale somewhere how the name originated. It is simply just slices of beef brisket and tripe marinated in a spicy Sichuan peppercorn, sesame soy sauce! No husband died or wife died…
Making scallion pancakes 蔥油餅 at home is fairly easy and it takes only 5 ingredients: All purpose flour, hot water, salt, sesame oil and green onions. Sometimes I also add in some cilantro just because I LOVE cilantro. I can never get enough!
Taiwanese Green Onion Scallion Pancakes 蔥油餅
Extra crispy and flaky green onion pancakes with a little chewy. Easy 5 ingredients recipe
- 4C AP Flour
- 2C hot water
- 3-4 stalks green onions (chopped)
- 2 tsp sesame oil
- 1 tsp salt
- 4 tbsp oil for frying
- Step 1 In a large bowl, mix AP flour with hot water. Whisk together while alternating between flour and water until water is absorbed and dough pulls away from the side and dough is formed.
- Step 2 Knead for 8 mins. Lightly flour surface for easier handling.
- Step 3 Cover dough in plastic saran wrap and let rest for 20-30 minutes.
- Step 4 Divide dough into 8 balls.
- Step 5 First Roll: Roll out each ball into a circle with a rolling pin. Sprinkle salt and top with FCGO (finely chopped green onions). Brush surface with sesame oil.
- Step 6 Coil the dough and green onions into a bundle. Tuck in the ends and press dough to flatten.
- Step 7 Second Roll: Divide dough into 8 balls. Roll out each ball into a circle with a rolling pin until it becomes 1/8″ thick.
- Step 8 Frying
- Step 9 Heat a non-stick fry pan over medium heat. (You can set your InstantPot to sauté mode).
- Step 10 Add 2 tbsp of oil.
- Step 11 Once the pan is ripping hot, gently place your scallion pancakes in the fry pan.
- Step 12 Fry the green onion pancakes until golden. Approximately 1-2 minutes depending on your stove. Keep a watchful eye!
- Step 13 Set aside on wire rack to cool or place them in the oven at 200F to keep warm while you fry the rest.
CHINESE BRAISED BEEF SHANK RECIPE | 滷牛腱
滷牛腱 Braised beef shank is an easy dish to eat as a snack or paired with noodles or green onion pancakes!
- Step 1 Blanch beef shank in boiling hot water for approximately 5 minutes to remove impurities.
- Step 2 Rinse under a cold bath.
- Step 3 Cut the shank in half (depending how long it is to fit into InstantPot).
- Step 4 Add cooking oil in Instant Pot and press Saute Mode.
- Step 5 Add garlic, shallots and star anise when Instant Pot displays “hot”.
- Step 6 Add shank and brown the meat.
- Step 7 Add in remaining ingredients.
- Step 8 Cook in Pressure Cooking Mode for 30 minutes.
- Step 9 Release pressure.
- Step 10 Slice beef shank thinly. Set aside
- Step 11 Served alone as snack or with rice or soup noodles.
Taiwanese Green Onion Beef Rolls Sauce Recipe
The spirit of Taiwanese Green Onion Beef Rolls comes from the sauce as much as the crispy pancakes or tender beef shanks. This sweet savory sauce can be used as a dip with other savoury snacks.
- 3 tbsp hoisin sauce
- 3 tbsp oyster sauce
- 1.5 tbsp light soy sauce
- 1 tbsp honey
- 0.5 tbps rice vinegar
- 1 tbps water
- Step 1 Combine all ingredients together in a bowl.
- Step 2 Mix well.
- Warm up your Taiwanese Green Onion Scallion Pancakes 蔥油餅 at 200F for 10 mins (if you’ve previously let cooled).
- Brush some sauce over pancakes
- Top with thinly sliced beef shank meat
- Layer on top green onion stalks (sliced in half), cucumber slices, cilantro (optional)
- Brush another thin layer of sauce over pancakes
- Roll up and cut your pancakes at desired width.
- Served with XO sauce and extra Hoisin sauce.
Pro Tip: Make extra beef shank. Save the broth from the InstantPot and make noodle soup with later. Can be frozen up to a week.
Pin the above image to your Chinese recipe board to bookmark this page. We are so excited to share our recipes with you!
This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.
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Mott 32 卅二公館 in Vancouver recently just launched their summer menu and we were so excited to taste test it before it was open to the public. This high end fine dining Chinese restaurant is located at Trump International Hotel & Tower Vancouver at 1161 W Georgia […]
Time for that summer bod. To ensure you are in tip top shape I’ve partnered with Herbaland to give you a wellness prize pack (valued over $80) 🐻🍬 There’s a variety of goodies from Multi-vits, skin and hair supplements, protein gummies and more 💯 Don’t […]
Rosa’s Cucina Italiana is a tiny Italian restaurant in Port Moody on 2331 Clarke Street. This local Cucina is a classic mom and pop shop that offers homemade pasta. Unfortunately, well, it is just that, “homemade” – and not particularly gourmet. In a small market it may be considered a “gem”; however, with a larger demographic and competition it can only be considered mediocre. The self pro-claimed “best Italian food in the Lower Mainland” is quite the stretch.
This Italian restaurant has been opened for many years. The decor is dated and lighting is dim. It takes no reservations. You are seated on a first come first serve basis. We came on an otherwise quiet Thursday night and waited over an hour outside before we were seated. It is terribly mismanaged and understaffed. The husband and wife team simply can not attend to their patron at a reasonable fashion despite their best intentions. After we ordered, it took another hour before our food arrived.
Caesar Salad 13.50: One oily salad and fresh crispy Romaine lettuce, cheese and Anna’s homemade dressing. This salad was bland and requires some anchovies. If you are looking for a gourmet Caesar, I’d suggest heading to Boulevard Kitchen.
Meatballs 14: This side appetizer came with four giant meatballs. Uncharacteristic of a juicy and gourmet meatball, it lacked seasoning. I would prefer Glowbal’s truffled spaghetti and meatballs any day of the week.
Spaghetti with Italian Sausage 16.75: Unfortunately I’d like to say that Rosa’s completely missed the mark on the red marinara sauce. The sausage needed some seasoning and perhaps a little kick of peppers.
Spaghetti Vongole 16.25: Despite what the photo on their website suggests, the clams did not come with shells. It was tiny morsels diced and suggests previously frozen. We chose a garlic and oil base.
Spaghetti Carbonara: This classic Carbonara tasted much like their Spaghetti Vongole – switch out the clams for bacon. It was not a creamy pasta dish filled with cream, bacon and egg yolks like Spacca Napoli.
Homemade Gnocchi 17: Traditional Gnocchi made white cream sauce we soft and pillowy. The cream sauce was nice but also not very flavourful.
Rosa’s Cucina Italiana missed the mark on so many levels that it is hard to justify a re-visit given Spacca Napoli is just at up the street and Jimoco is not to far away. There are simply better food options in the Tri-Cities nowadays with better flavour profile, culinary execution and service.
And as a closing side note: Our dining experience was rudely interrupted by another patron (who probably was drunk) who mocked us by taking photos of us taking photos of our food, dancing around the tiny restaurant like a buffoon. His childish behavior was not addressed by the owners. No action was taken to put a stop to this clown. Instead, it left us accosted, saddened, and frankly a little angry that it our inconvenience was not acknowledged and that no apology was made. A restaurant that doesn’t value their customers does not value respect.
Rosa’s Cucina Italiana
Cuisine: Italian, Pasta
I can never get enough of pan fried soya noodles! It is a classic Cantonese comfort dish. Pan Fried Soya Noodles 豉油皇炒麵 pairs so well with congee for breakfast or over dim sum! Those thin, crispy pan fried noodles are so irresistible and the soya […]
Kai Japanese Restaurant is located in Port Coquitlam by Fremont Village (beside A&W, near Wal-mart). This new sushi bar / izakaya has only been opened for approximately four months. This new sushi restaurants offers oshi sushi (pressed sushi similar to Miku and Kishimoto). So you […]