Soba Bowl. Soba are the perfect noodle. Made of Buckwheat, these nourishing noods cook just as fast as Instant Ramen. This Bowl is great when you are short on time or inspiration. Tangy, sweet, vegetarian and light, this is one dish is super-easy to make.
Ingredients:
2-3 handfuls of Soba Noodles
1/4 cup corn kernels
12 Edamame Pea Pods, shells removed
1/4 cup shredded Mozzarella
Kewpie Japanese Mayonnaise
Furakake
Soba Sauce:
5 tbsps Ketchup
1 tbsp Soy Sauce
1 tbsp Oyster Sauce (available in vegetarian)
1 tsp sugar
1 tbsp Worcestershire Sauce
Ingredients:
(Photo credit: Mr. Will Wong)
Cameron Diaz’s Roasted Corn Salad + Fried Chicken Thighs. Who knew Cameron Diaz was such an amazing cook? I fell into a black hole of cooking videos over the weekend and was rather impressed with Diaz‘s play-by-play of her Salad recipe. She’d explain the process of roasting and caramelizing corn, the impact of salt and the types of salt being important, plus also, her chopping skills were mesmerizing. I did worry about the raw Sugar Snap Peas being too tough and fibrous, but sliced thinly and mixed with the corn, there were no issues. She suggests serving this Salad with Chicken Thighs, which I do in my Air Fryer. I made a couple modifications because most of us don’t have her fancy vinegars and salts, and threw-in some Edamame for added protein. Simple, clean and flavourful eating meant for Summer. I make enough here for six people. Perfect with a glass of Chardonnay. Enjoy!
Ingredients:
8 Chicken ThighsInstructions:
1. Season Chicken Thighs in Pink Himalayan Sea Salt and pepper. Refrigerate and bring out about 45 minutes before cooking.
2. Heat 1 tbsp olive oil in iron skillet on medium-high heat.
3. Roast corn kernels, uncovered, stirring occasionally. Add sprinkling of sea salt. Cook till brown and caramelized (about 10 minutes).
4. Prepare dressing in small bowl with vinegar, juice, garlic, 4 tbsps olive oil and season with salt and pepper. Set aside.
5. Pre-heat Air Fryer five minutes at 375°F.
6. Drizzle 1 tbsp olive oil and 1 tbsp truffle oil onto Chicken Thighs. Cook in two batches in Air Fryer, about 15 minutes each batch, turning once half-way through.
7. In large salad bowl, toss corn kernels, Edamame and thinly-sliced Sugar Snap Peas in dressing.
8. Plate Chicken Thighs with rice (if you like), and a few scoops of the Salad. Garnish with chopped Cilantro if you like. I like to sprinkle Furikake on rice for flavour. Cameron sprinkles Feta on her Salad, so there’s an option!
Gallery:
(Photo credit: Mr. Will Wong)
Classic Chili & Sweet Cheesy Cornbread. Chili is one of those dishes that is no fuss and easy to prepare. Most of all, it is tough to botch it! Everyone’s got their own way of going about it. We’re sharing our Classic Chili recipe. Nothing fancy here in terms of add-ins, but this is hearty, hits the spot and just perfect with our Sweet Cheesy Cornbread on the side.
Chili
1 lb Extra Lean Ground BeefSweet Cheesy Cornbread
1 1/4 cup All Purpose FlourInstructions:
1. In soup pot, sauteé onion, garlic and red chili.
2. Add in ground beef and cook till browned on medium heat.
3. Add in sugar, bay leaves, chili power, garlic powder, cumin, black pepper, cayenne pepper and paprika, stirring evenly.
4. Add tomatoes, beans, red peppers, tomato sauce and paste, stirring evenly.
5. Add in broth, stirring evenly. Bring mixture to a boil and then simmer covered, on low heat for about two hours, stirring occasionally. Finish with salt to taste.
6. With about an hour left, pre-heat oven at 350°F. Prepare Sweet Cheesy Cornbread.
7. In large mixing bowl, combine flour, cornmeal, sugar, salt and baking powder.
8. In separate bowl, whisk eggs, honey, milk and melted butter.
9. Fold wet mixture into dry mixture, careful not to over-mix.
10. Add in corn kernels, green onion and half of shredded cheese.
11. Transfer to greased baking pan. Top batter with rest of cheese.
12. Bake 30 minutes or till toothpick comes out clean.
13. Garnish Chili in a bowl with Sour Cream and shredded cheese and serve with Cornbread. Keep Cornbread in freezer once cooled and store in air-tight bag, thawing about an hour before serving.
Gallery:
(Photo credit: Mr. Will Wong)
Corn Cheese. This is huge in Korea and you’ll realize exactly why once you try. Imagine cheese, peppers, corn and chewy rice cakes all together. A sweet, textural sensation! You can serve it as an accompaniment to your rice or noodles and it’s just as perfect on its own! What better way to observe Meatless Monday than with an amazing veggie dish that stands on its own?
Ingredients:
1 7 oz. can corn kernels, drained and pat dry
1/2 sweet red pepper, diced
1/2 sweet green pepper, diced
1/4 red onion, diced
2 1/2 tbsps mayonnaise
1/2 cup shredded Mozzarella
2 tbsps unsalted butter
1/2 tsp organic raw sugar
10 Korean Rice Cakes (stuffed with cheese if available), frozen
Sea salt and pepper, to taste
Cilantro for garnish
Instructions:
1. Mix corn, peppers and onion in Mayonnaise, sugar, salt and pepper.
2. Heat butter in skillet till melted. Add corn mixture and cook on medium-low heat for 3-4 minutes.
3. Add-in rice cakes and stir gently, cooking another 5 minutes.
4. Add 1/4 cup of Mozzarella, stirring gently till melted.
5. Transfer mixture to a baking pan, top with remaining cheese and cilantro. Broil 5-7 minutes till cheese is golden brown. Serve.
(Photo credit: Mr. Will Wong)
Ribs. It’s been way too long since we’ve relished a rack and who would’ve known how easy it is to make these at home? The trick is to remove the tough membrane on the back of the rack, bake at a low heat and to apply your sauce right at the finish! These were perfect and oh so tender!
Ingredients:
3 lbs pork ribs
8 cloves garlic, minced
3 tbsps soy sauce
Black pepper, to taste
BBQ Sauce:
1/4 cup Billy Bones Carolina Gold BBQ Sauce (or your favourite!)
3 tbsps honey
1 tbsp Gochujang (Korean Pepper Paste)
1 tbsp Sambal (or Sriracha)
1 tbsp rice vinegar
1 tbsp fish sauce
1 tbsp soy sauce
Instructions:
1. Remove white membrane on back of ribs. Cut ribs into four sections.
2. Marinate ribs in garlic, soy sauce and pepper. Let stand room temperature for 30 minutes to an hour.
3. Preheat oven at 275°F.
4. Place ribs in dish and cover with foil. Bake 3.5 hours.
5. Mix all BBQ sauce ingredients together in bowl.
6. Remove ribs from oven and brush with sauce.
7. Set rack in oven one level up (be careful) and set oven to a high broil. Place ribs back in oven uncovered and broil about 5-6 minutes to desired level of charring.
8. Let stand 10 minutes. Serve with corn, potato salad and baked beans.
(Photo credit: Mr. Will Wong)
Fried Fish in Cream Corn Sauce and Vegetable Fried Rice. This fish dish is one of my favourite things and if you haven’t ever had it, you need to get on-board!
Fried Fish:
600g of meaty white fish fillets (Monkfish, Basa are perfect for this), cut into chunks
1 cup of flour
1/2 cup cornstarch
1/2 teaspoon sea salt
1/4 tsp black pepper
2 eggs, beaten
Canola oil for frying
1 stalk green onion, chopped
Cream Corn Sauce:
1 egg
1 can Cream Corn
Sea Salt and pepper to taste
Instructions:
1. Brine fillets in salt water overnight.
2. In a larger skillet, heat oil on medium-high.
3. Combine flour, cornstarch, sea salt and black pepper
3. Pat dry fillets with paper towel. Dip fillet pieces in egg wash and then flour mixture till coated fully and place into oil, 4-5 pieces at a time.
4. Once golden on each side, remove fish pieces and line on paper towels to absorb excess oil.
5. Prepare Cream Corn Sauce. Heat corn on medium heat, add in 1/3 can of water, add-in salt and pepper.
6. When sauce comes to a slight boil, add in beaten egg, stirring gently till egg clouds form in the sauce.
7. Remove from heat.
8. Transfer fish pieces to a platter and pour corn sauce over. Garnish with green onion. Serve with fried rice or white rice.
Vegetable Fried Rice:
4 cups of cooked white rice, chilled overnight
2 eggs, beaten
1/2 sweet red pepper, diced
3 stalks of Chinese Broccoli, sliced thin
1/2 carrot, diced
1/4 cup green peas
1 stalk green onion, chopped
Sea salt and pepper to taste
2 tablespoons oil
Instructions:
1. Heat oil in large skillet in medium-high heat.
2. Toss-in all carrots, peas, Chinese Broccoli, green onion and red peppers. Sautée for 1-2 minutes.
3. Add-in beaten egg and salt and pepper. Stir with spatula gently till combined with vegetables.
4. Once egg is almost cooked, add-in rice. Stir with spatula till rice, eggs and vegetables are evenly dispersed.
5. Fry for about 5 minutes or until rice is about to caramelize. Remove from heat and serve.
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