Cooking with Alison

Posts Tagged ‘gluten-free’

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How to Make Shrimp Chips From Scratch

In Appetizers, Hors D'oeuvres, Snacks, How-To, Other Asian Foods on January 11, 2012 at am

Shrimp chips (also known as prawn crackers) are light, puffed up, crunchy snacks that are very popular all around the world.  In some North American Chinese restaurants, multi coloured (with food colouring) “shrimp chips” are served atop a deep fried whole chicken, but those shrimp chips almost never have any real shrimp in them.  They taste like styrofoam and don’t resemble the real thing in flavour or in texture.  The best shrimp chips in the world, in our opinion, are made in Brunei.  It’s been many years since any of us were in Brunei, and I thought that I might never taste their shrimp chips again, until I discovered how easy they are to make at home.  Malaysian shrimp chips are a very close second best in my opinion.

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How to Make Apple Cider

In Drinks, How-To on December 16, 2011 at pm

I love apple cider and spiced hot apple cider.  I’ve tried many different brands and the best apple cider I’ve ever had was homemade.  Ed loved it too, and he’s usually indifferent when it comes to apple cider.  This is an easy recipe for apple cider or spiced apple cider that can be served hot or cold.  If desired, you could make this an alcoholic drink.

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Duck Tongues Recipe

In Other Asian Foods on October 30, 2011 at am

I love love love eating duck tongues, and I have no problem consuming an entire box in one sitting, despite the fact that they are pricey and high in calories.  I also happen to be in love with this sauce.  Duck tongues can be deep fried, braised, or stir fried.  My favourite way to cook duck tongues is to stir fry them.

For those of you who have never tried a duck tongue, most of the tongue is edible.  A thin piece of soft bone (I love eating the soft bone) runs up the middle of the tongue and connects to an inedible bone in the middle of the back end of the tongue.  The flesh surrounding the bone is neither meaty nor tough like cow’s tongue.  Rather, it is soft and slightly chewy, and rich and fatty without being greasy or oily.  It’s the texture that makes these so popular.  They are relatively neutral in taste, so flavourful sauces are often used.

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Stir Fried Snow Pea Shoots with Garlic

In Other Asian Foods on September 12, 2011 at am

Living in an apartment that faces north prevented me from growing my own vegetables until now.  This summer, I rented a community garden plot and tried gardening for the first time.  I wasn’t as successful as I had hoped, because I was (too often) too lazy to make the trip to the plot and water it.  I was the most excited when a single Japanese eggplant started to grow.  I proudly inspected it for a couple of weeks while researching recipes that would be worthy of this adorable, surely to be delicious, eggplant.  But before it was fully grown, a rabbit ate it.  I was really disappointed.  Luckily, I was able to enjoy a bunch of young and tender snow pea shoots.

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Healthy Dog Treat Recipes (300th Post!)

In Cookies, DIY and Crafts on August 11, 2011 at am

This is Cooking with Alison’s 300th post!  I am dedicating it to my dog, the old man Blue.  You’re the love of my life.  May you be with us for the 400th, 500th, 600th… posts too. 


Wheat and corn are common fillers used in most commercial dog food and treats.  Not only do dogs have difficulty digesting gluten and corn, these ingredients have been linked to various allergies and health problems.  Luckily, it is incredibly easy and cost-effective to make your own healthy, human-grade treats.  All of the following treat recipes are gluten free, corn free and soy free, and can be conveniently stored in the freezer.  Please share your homemade dog treat recipes by posting a comment!  Please note that if your dog has, or is predisposed to, any health concerns, you should consult a veterinarian before trying anything new.


Photo above:  Homemade peanut butter, bacon, and carrot dog biscuits.  Recipe below.

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Jap Chae Recipe (Korean Glass Noodle Dish)

In Rice and Noodle Dishes on August 5, 2011 at am

Jap chae (or chap chae) is a flavourful Korean glass noodle dish that can be served as a side dish or as a main course.  [Note that Korean glass noodles are made with sweet potato starch and are thicker than Chinese cellophane noodles, so be sure to check the ingredients so you don’t purchase the wrong ones.]  Enjoy this noodle dish warm or at room temperature (but not cold). 

The flavour and ingredients of chap chae vary slightly depending on the restaurant or home, so feel free to use whatever vegetables or protein you like (ie. spinach and peppers) and adjust the seasonings to your taste.  Although many people add thinly sliced beef to their jap chae, I prefer this as a vegetarian/vegan dish.  Also, this is the perfect make-ahead dish for entertaining, bbqs, or pot lucks, because it tastes better over the next day or two.

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French Picnic (Pique-Nique) Menu and Recipes

In Appetizers, Hors D'oeuvres, Snacks, Main Course on August 2, 2011 at am

I made a French themed picnic (pique-nique) basket for Ed and I, but I was feeling too sick to go outside, so we enjoyed it in our pyjamas at home.  (That’s the second picnic that has been foiled this summer.)  Below, I have shared our menu, a simple and wonderful recipe for tomato salad, as well as other French picnic menu ideas.  (See Southern themed picnic menus and recipes here.)

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Vietnamese Rice Paper Rolls with Dipping Sauce Recipes

In Other Asian Foods, Rice and Noodle Dishes on July 24, 2011 at am

Vietnamese rice paper rolls are versatile, easy to make, and can be served as an appetizer or the main.  They’re perfect for parties and pot lucks, because they can be made in advance and they make wonderful gluten free, vegetarian or vegan options.  Just slice them in half crosswise on a diagonal and serve with dipping sauce.

The most commonly known Vietnamese rice paper rolls have prawns (see recipe below).  However, you could think of it like a tortilla wrap and use whatever fresh vegetables, herbs, protein, and rice noodles or mung bean noodles that you happen to have on hand.  For vegetables, I recommend using bean sprouts or julienned cucumber, carrots, bell peppers, cooked shiitake mushrooms, etc.  Try adding slices of fresh mango!  For protein, use strips of cooked chicken, pork, beef, tofu, or even Korean bulgogi (marinated and barbecued meat).  I love making a simple Peking duck inspired rice noodle roll with shredded roasted chicken, julienned English cucumbers, shredded green onions, hoisin sauce, and sesame paste or tahini.  This is a great way to transform leftovers into something completely different.  The components of the rice noodle rolls are usually simple and even a bit bland, but they are delicious when paired with flavourful dipping sauces.  I particularly like making these in the summer, because you don’t have to use the oven or stand over the stove.

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Chinese Ginger Vinegar with Pig Trotters and Eggs

In Other Asian Foods on July 8, 2011 at am

Cooking with Alison’s Grandma (Part 2 of 4)

Chinese ginger vinegar (geung chou) is very good for your health.  It supposedly helps your body to warm itself and expel “wind” from your body.  According to Chinese medicine, excess “wind” inside your body can cause all sorts of ailments including joint pain, arthritis, headaches, etc.  This is traditionally made for women who have just given birth and is shared with friends and visitors in celebration of the arrival of the baby.  However, it can be enjoyed by anyone, at any time of the year.  I love the flavour and the texture of the pigs feet.  Everyone makes this dish slightly differently, but my favourite version has always been my grandma’s.  So when I visited her in NYC, I asked her to share her recipe. I was surprised by how few ingredients are required.  My grandma starts the process 3 months ahead of time, but the steps are simple and most of the time is spent resting the ginger and vinegar.

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Cheese Stuffed Portobello Mushrooms

In Sides and Sauces on June 24, 2011 at am

These cheese stuffed portobello mushrooms are delicious, versatile, and ridiculously quick and easy to make.  Choose a melty cheese and make it as casual (as I did using marble cheese) or as fancy as you’d like.  In terms of the toppings, you can use leftovers, vegetables and/or protein.  I had a tomato on hand and it added lovely acidity and freshness to the hearty mushroom and heavy cheese.  Serve this as an appetizer, as a side, or as the main.

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Mango and Chicken Stir Fry

In Meat and Eggs on June 11, 2011 at am

My favourite mango chicken dish is surprisingly simple and is served at the restaurant, Magic Wok in Markham, ON.  They stir fry pieces of chicken with slices of fresh mango and ginger and serve it in a delicious basket made from deep fried shredded taro.  I’m on the look out for the properly shaped Chinese wire basket/strainers so that I may recreate this restaurant style dish at home.  In the meantime, I make a homestyle chicken and mango stir fry with bell peppers for added crunch and colour.  Feel free to use whatever vegetables you happen to have on hand.


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Chinese Borscht Recipe (Lor Sung Tong)

In Asian, Soups, Soups and Salads on June 2, 2011 at am

Originating from Ukraine, borscht is a soup that is made with beets as the main ingredient.  Surprisingly, you may find borscht or even Russian borscht (“loh sung tong” / “lor sung tong”) on the menus of some Hong Kong style diners.  The borscht served in these Chinese restaurants is more like a hot and sour vegetable soup with tomatoes and/or tomato paste as the main ingredient(s).  It’s delicious and my siblings and I love it.  In fact, every time my brother sees me, he asks me when I’m going to make more of this soup for him.  I made it for my housemate recently and she asked for the recipe.  Every Chinese restaurant makes their borscht slightly differently, so feel free to add whatever vegetables you like.  The following recipe was created to taste just like the soup that’s served at our favourite Hong Kong style diner in Markham, ON.

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