I would love to say that this recipe for mapo tofu is a secret family recipe, passed on from generation to generation… but it’s not. My mom has a version of this dish that she makes for her grandkids that is more mild, less spicy and child friendly that she has adopted as her own signature recipe. “Mapo” translates to a name you call your grandmother. I grew up eating this dish and up until I was older and saw this dish listed on a restaurant menu, I thought this dish was something specific to our family; without an official name having calling it “grandma’s tofu” all this time. Adapting my mom’s recipe, I’ve developed this version that’s a spicier, a bit more authentic and true to a traditional typical szechuan dish.
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Do you like dim sum? Of course you do, what kind of monster doesn’t like dim sum; the ritual of lining up on Sunday mornings at your favourite dim sum house, listening to aunties sing the contents of their steamers in a memorized song as their push their carts along a predetermined carpet-worn circuit. If waking up early on a Sunday morning isn’t your thing, but dumplings are, I’ve got a recipe for pork and shrimp shu mai that’s going to knock your groggy weekend socks off and scare the Sunday morning breath of out your mouth.
This is my second installment burger recipe that I’m writing in celebration of Montreal’s burger week. If you haven’t already guessed by the picture, it’s my version of McDonald’s own Quarter Pounder with Cheese… I’m joking, but you knew that. It’s the burger that has sparked a cult like following and devotion that can only be paralleled by Beliebers and One Directioners. As far as I know, this place is the only one in the entire city making and selling this burger… until now. Now you can make it at home! Mouhahaha…