Monthly Archives: June 2013

The best Cantonese Chow Mein

golden house chinese food restaurant

Golden House Chinese Food Restaurant located at 1280 yonge street, Toronto, Ontario. Like them on Facebook https://www.facebook.com/golden.house.754?fref=ts

Tucked away in Rosedale/Summerhill in Toronto, this western style Chinese restaurant has many great dishes. My all time favourite would be the Cantonese chow mein – hands down the portion sizes are large, the service is quick, the price is decent and it’s a family run restaurant making it very cozy.

Golden House has been around for 25 years in Toronto. This restaurant services to the corporate crowd during the weekday lunch hours and feeds the residential neighbourhood for take aways and deliveries.

Other chief suggestions and my recommendations:

BBQ sparerib, Crispy shrimp in salted chili pepper, general tao chicken (was there really a general?) and lastly shrimp with snowpeas.

mmmmmm, it truly is a Golden House.


The new era of Chinese style cooking: Cheap Eats

Eating is a dominant aspect of Chinese culture, and in China, eating out is one of the most common ways to honour guests. Similar to Westerners, eating together in China is a way to socialize and deepen friendships.

Table etiquette is very important to Chinese people. In Chinese culture, using correct table manners is believed to bring “luck” while incorrect use will bring shame. Similarly, table etiquette indicates children’s educational status: holding chopsticks incorrectly leaves a bad impression and shames the parents, who have the responsibility of teaching them. In casual settings, and sometimes with the youth, many of these table manners go by the wayside. In formal settings, if you watch closely, these table manners become more apparent.

When we use the term ‘cheap eats’ and ‘Toronto’ – table etiquette does not apply.

In the 19th century, Chinese in San Francisco operated sophisticated and sometimes luxurious restaurants patronized mainly by Chinese, while restaurants in smaller towns served what their customers requested, ranging from pork chop sandwiches and apple pie to beans and eggs. These smaller restaurants developed Western Chinese cuisine when they modified their food to suit a more Western palate. First catering to miners and railroad workers, they established new eateries in towns where Chinese food was completely unknown, adapting local ingredients and catering to their customers’ tastes.

Stir frying, pan frying, and deep frying tend to be the most common Chinese cooking techniques used in Western Chinese cuisine, which are all easily done using a wok.

Golden House


Weekend cooking

For the early raisers!
Go into your fridge and see what items you have. If you are anything like me, you’ll have cucumbers, cherry tomatoes, onion, garlic, eggs, mushrooms, bread and other random ingredients.

Using most of those ingredients, an omelette would be a good start to anyone’s day.

For the individuals that enjoy to snooze in a little:

Hard boiled egg with gruyère and tarragon baguette

Egg Baguette

Use the entire hard boiled egg or go super healthy and just use the whites, cut them up in slices.

  • A piece of whole-grain baguette, sliced lengthwise
  • 2 hard-boiled eggs
  • Thinly sliced Gruyère cheese
  • Few sprigs of fresh tarragon
  • A pinch of salt and pepper

Arrange the Gruyère on top of the sliced baguette, add sliced hard-boiled egg, and top with tarragon, salt, and pepper.

Add a light side to your lunch with tuna and celery sticks.

Tasty Tuna with Asian Flair

  • 1 can tuna
  • 1 1/2 tablespoons light mayonnaise
  • 1 teaspoon sesame oil
  • 2 teaspoons of olive oil
  • 1 scallion, washed and chopped
  • Pepper to taste

tuna with seasame oil

Quick tips to whip up something so you can enjoy the rest of your day.

Dinner time!

Hearty balance meal consist of carbs, veggies, protein and a beverage.  Let’s cook a meal under  30 mins for dinner.

Quinoa salad with salmon:

First and foremost, you’ll need to pick up some quinoa

quinoa

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/4 cup red onion, diced
  • 1/2 – 3/4 lemon, squeezed
  • 1/4 cup (about 10) olives, pitted and sliced
  • 2 tbsp extra virgin olive oil
  • 2 cups cucumber, peeled and diced (from 1 English)
  • 1 cup cherry tomatoes, quartered
  • 1/3 cup crumbled feta
  • salt and fresh pepper

Quinoa salad

Next you pan fry your salmon filet in a skillet using oil, salt and lemon.

.salmon fillet and quinoa salad

Final product – bon appetit!

Late night snacking:

Black Bean dip with tortillas:
Purchase tortillas and cut them into triangles (pizza slices)
Lightly brush olive oil on each triangle
Put tortilla triangles into the oven to toast lightly

Black Bean Dip Ingredients:
2 (15 oz) cans black beans, rinsed and drained
1/2 cup chopped yellow onion
1/3 cup chopped cilantro
1 clove garlic, minced
1 small jalapeño, seeds removed and diced
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Blend all ingredients together until smooth. Add olive oil and water if need be.

After 5 mins of blending and toasting tortillas, you can enjoy a healthy late night snack.


Less than 10 minutes

Traditional Chinese cooking involves prep work being completed before we begin the cooking process.

Pick up some mushrooms, broccoli head, 1 green and 1 red pepper, celery, 1 carrots, 1 onion, ginger and of course green onions.

Dice all these veggies then follow these easy steps into the wok:

Add: 1 tbs. Soy Sauce (Low Sodium)
1 tbs. Minced garlic
1 tsp. Minced Ginger
1/8 tsp. Sugar
1 tsp. Corn Starch
1/2 tbs. Veg Oil
1/4 cup Diced onion
Green Onion chopped–2 straws chopped
Ginger (Fresh sliced) — 4 or 5 thin slices
1/2 tbs. Garlic Sauce (Reduced Sodium)
3 cups Chopped Vegetables listed above

 Looks Golden.

A staple in Eastern style cooking

Green Onion

Green onions (also known as scallion, spring onions, salad onions, table onions, green shallots, onion sticks, long onions, baby onions, precious onions, yard onions, gibbons, or syboes) are the edible plants of various Allium species, all of which are “onion-like”, having hollow green leaves and lacking a fully developed root bulb.

Harvested for their taste, they are milder than most onions. They may be cooked or used raw in Asian recipes. Diced scallions are used in soup, noodle and seafood dishes, as well as part of a stir fry. In many Eastern sauces, the bottom half-centimeter of scallion roots is commonly removed before use.

Green onions are an essential part of Chinese cuisine. It is used in a diverse way as mentioned above from a hint to a garnish in a dish. Green onions are often used in Chinese style cooking. A very popular traditional item that incorporates green onions is called a scallion pancake.
A savoury, non-leavened flatbread folded with oil and minced green onions. Unlike a true pancake (western style pancake), it is made from dough instead of batter.
Scallion pancakes originated in China, Taiwan and surrounding areas in the world with ethnic Chinese populations. One can order these scallion pancakes in restaurants and as a street food item, and are also available packaged fresh or frozen in Asian supermarkets.

Other ingredients, such as chopped fennel greens and sesame seeds are sometimes added with the green onions.
The traditional method for cooking scallion pancakes is to fry them with eggs coated on one side.
In the western part of the world, pancakes are often served with soy sauce, hot chili sauce, or Vietnamese dipping sauce. This is how East meets West in terms of evolving food dishes or menu items.

Golden idea. Cooking in your House. Dishes to order at Chinese Restaurants.