I know what you guys are thinking: “It takes so much more time and work to make”. True. But you’ll be surprised how some extra ingredients will go in a simple rice dish. It may take more time, but it’s going to be all worth it in the end and I promise that you will see rice in a different way.
Top 3 things I learned when I was 20 (birthday blog)
A crap ton happened when I was 20. From graduating to George brown, starting a post-graduate at Centennial, to coming back to my old workplace at Goodness Me! Most importantly, I learned a ton in the past 365 days. Here are the top 3 things I learned when I was 20: Take a moment to…
No cheese French onion soup (because family is lactose intolerant)
Since Family day is coming up, I thought it is time to show you a dish that my family always loves when I make it – and you guessed it, French onion soup!
Sweet and sour chicken with peppers
Sweet and sour chicken is always been my go-to whenever I go out to eat with my family. However, they deep fried the chicken and overload the flavor. I decided to take it to a more healthier approach to my favorite dish.
Back to basics (food safety)
We all have that experience when we feel sick from eating something. Could it be because of the ingredients we used? The cook? Methods we used to cook food? This week I’ll be covering food safety – I’ll try my best to keep it entertaining. I’ll touch on the main problems when handling food and…
Chi family’s chicken noodle soup (with a modern twist)
This is how I satisfy my cravings with my all-time favorite comfort dish.
Back to basics (Cutting)
As an experienced cook and home cook, I can’t stress enough that the size of the ingredient is extremely important while cooking. It can greatly reduce the cooking time and makes your dish more appetizing.
Putting my 100% in cooking and gaming
I know people are going to judge me a lot since I was a hardcore gamer in the past, but I think playing video games such as League of Legends actually helped me improve in the kitchen. As crazy as it sounds, everyday during my work shift, I think as if I’m playing a game…
Back to basics (Chef’s knife)
Every knife has a different size, handle, and material for the blade.
Chili boy’s signature beef chili
Many of you guys may wonder why my nickname is Chili boy. One of my first jobs in the Toronto Christmas Market was to make large batches of chili. When I say large, I mean LARGE. I had to make 120L of beef chili every shift 4 times a week for 4 weeks. My head chef…
The Culinary Storyteller 