Fruit Weekend

Fruits are always important in our life, especially in summer. Choose a proper fruit in summer will make you feeling calm down and stay cool.

Today we went to the market located in SPADINA and DUNDAS, we chose this place because there are different markets and we can compare the fruits and its price.





Today we are going to cook mango,  since the summer came, mango is one of the best fruit to make to different drinking or dessert, also, the mango in summer will be more fresh than other season.

The mango is a juicy stone fruit (drupe) belonging to the genus Mangifera, consisting of numerous tropical fruiting trees, cultivated mostly for edible fruit. The majority of these species are found in nature as wild mangoes. They all belong to the flowering plant family Anacardiaceae. The mango is native to South Asia,  from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics.


When you choose mango, you need to identify the how hard it is, if you want to eat the mango in one day, choose the soft one that a little bit jelly when you press on it. If you want to keep for several days, choose a hard one that the skin is cyan.

Except touch, smell is the another way to measure the mango is fresh or not, smell the mango, the flavour should be faint scent, if the flavour is heavy, do not take that.

When you cook the mango, do not heat it, I prefer to pour the seasoning sauce on it to make a dessert, such as Mango and Coconut Milk Sticky Rice.

Mango: 1 piece, diced
Sticky rice: 1 bowl
Salt: 1 teaspoon
Sugea: 1 teaspoon
Coconut milk: 1/2 bowl

1, Steamed the sticky rice, when cooked, put it in the refrigerator.
2, Then heat the coconut milk with low heat, after the coconut milk boiled, add salt and sugar, and stir properly.
3, Put the diced the mango on the sticky rice, pour the coconut milk from the top, the half mango should be poured with the coconut milk.

This is the one of the famous dessert in Thailand!


IF you want, add some nuts will make it flavourful.

Portuguese Grilled Fish (Sardine)

Today, I want to talk about the delicious grilled fish from Portugal, I like Spanish food, so I think the Portuguese food will not make me disappointment. We went to a Portuguese restaurant and ordered this food - a grilled the sardine.

We planned to ordered the grilled the codfish, but when we smelled the grilled sardine which from a grilled booth was settled in front of restaurant, we decided to replace to the sardine.

The first look was every refreshing, the fish were served with steamed potato, grilled pepper and onion, also with olive. I can smell the flavour of sea because the fish was not trimmed that is the best way to lock the original flavour, even if the outside environment is changing, the inner of the fish body is still the original flavour as they were in the sea.
















The fish were grilled without any extra seasoning except the salt, head taste more salty than tail. Fish meat were very tight (compaction). When I bite the fish, the first flavour went into mouth was the taste of sea. This reminded me when I did fishing on the sea in my hometown, we directly cooked the seafood with seawater. That will make the food as their original taste.

I asked the chef whether they grilled the fish with sea salt, but actually they used the normal salt. For me, I prefer the sea salt instead of the normal one.

Anyway, it was still a good dish for me. I will go back to there and try some others.

Welcome to Daniel's kitchen

Hi everyone, welcome to Daniel's kitchen, My name is Dianyu Feng,Daniel is my English name, I come from China

This was my restaurant head chef and me, we took the picture 2 years ago, it was a Thai style restaurant. Since I ran the restaurant, I knew I love cooking. I learnt to cooking Thai food in Thailand for couple of months. I really enjoy to see the clients love our food and say thank you to me, so I decided to come to GBC to learn cooking. I hope to combine the Thai style, Chinese style and western style together to create a new culinary style.

Now I am working in a small restaurant of Toronto to learn how the restaurant works in Canada.

Here are some pictures of my restaurant, first one was the welcome board with 8 different languages, it looks awesome, but I knew only the Chinese and English, maybe the others said "Do not come in this restaurant". The last picture are some dishes in the restaurant. I found many Thai restaurants in Toronto, but no one have the papaya salad. I hope someday I can cook the papaya salad for Toronto people.

Cook everything you can cook is my cooking philosophy.

This is my first time to use blog, I hope this area can be my symbol, the symbol of Daniel's cooking style.

When I learnt cooking from my head chef, he told me, the most important thing in cooking is your memory, you have to remember the flavor of the food, even you forget the recipe, you can still make the dish to their original taste.

First one is the Tom Yum Goong I made and the second is made by Rasa Malaysia(http://rasamalaysia.com/tom-yum-recipe/2/)

Rasa Malaysia is a great blog to show the southeast Asian food, most of the recipe look great, but the recipe of Tom Yum Goong is not original Thai style. Even my picture looks not so fantasy, I still have confidence that mine would taste better.

In future, I will show more about Thai food, also more food with combination of Thai,Chinese and western style.