Maple Soy-Glazed Salmon
- ¼ cup (60 ml) soy sauce
- 2 Tbsp (30 ml) Canadian 100% Pure Maple Syrup
- 2 Tbsp (30 ml) cilantro, chopped
- 2 Tbsp (30 ml) sweet chili (or to taste)
- 2 6-oz (180 g) portions salmon, skin on
- ¼ cup (60 ml) Maple-Soy Glaze
- ½ cup (125 ml) fresh hops shoots (Asparagus or Spinach or your favourite green veg., can be substituted)
- ¼ cup (60 ml) fiddle-head ferns (Asparagus or Spinach or your favourite green veg., can be substituted)
- 1 tomato, minced with seeds and pulp removed
- 1 shallot or 2 spring onions, minced
- 1 clove garlic, minced (to taste)
- 2 Tbsp (30 ml) extra virgin olive oil
- 2 Tbsp (30 ml) parsley, chopped
- 1 Tbsp (15 ml) maple-cured salmon roe (purchase at a specialty seafood supply store) (OPTIONAL)
- Sea Salt, to taste
- In a small bowl, mix all ingredients together.
Preheat oven to 375º F (190º C).
Marinate the salmon in the glaze for 10 minutes. Remove salmon from marinade and place on a baking sheet lined with parchment paper. Bake at for 10-12 minutes.
While the salmon is cooking, blanch the vegetables in salted boiling water for 30 seconds. Remove and quickly place them in a warm sauté pan.
Lightly sauté the vegetables with all the remaining ingredients, except for the salmon roe, for 30 more seconds. Season with salt to taste.
Remove salmon from the oven and allow to rest for 3-4 minutes.
To serve, arrange sautéed vegetables onto two plates and place the salmon on top. Use the lightly sautéed herbs and tomato to drizzle around the pate. Garnish the salmon with the Canadian 100% Pure Maple Syrup -cured salmon roe OR Chopped Parsley
- 2 ¼ cup water
- ½ cup white vinegar
- ¼ cup Canadian 100% Pure Maple Syrup
- 3 Tbsp salt
- 1 tsp whole Sichuan peppercorns
- 2 bay leaves
- 2 clove garlic
- 3 ice cubes
- 3 cups of Brine (see recipe above)
- 4 bone-in pork chops (Or boneless)
- Salt and pepper, to season
- 3 Tbsp unsalted butter
- 1 ½ Tbsp Canadian 100% Pure Maple Syrup
- 2 Tsp Canola Oil
- 1 Yellow Onion
- 1 Tbsp Unsalted Butter
- 1 Tbsp Canadian 100% Pure Maple Syrup
- 1 Poblano pepper, halved, seeds removed, thinly sliced.
- 3 cups beet greens, roughly chopped (Or your favourite bitter greens)
- 2 Tsp lemon juice
- 2 Tsp grainy Dijon mustard
- Salt and pepper to season
- Place all ingredients except ice cubes in a medium pot and bring to a simmer on medium-high heat, about 3 minutes.
- Transfer to a bowl, add ice cubes and let cool in the refrigerator until you’re ready to use.
- Place pork chops into a shallow dish or anysizable container, cover with brine and let sit in the fridge for at least 4 hours.
- Remove from brine, discard liquid and pat the pieces of pork dry with a paper towel. Season with salt and pepper.
- Preheat your oven to 400ºF (205°c).
- Heat a cast iron pan on high heat. Working in two batches, sear pork chops until each have a dark brown crust on either side, approximately 2 minutes per side.
- Reduce to low heat, place all 4 chops in the pan. Add the butter and syrup and let melt.
- Carefully tilt the pan towards yourself and use a small spoon to baste each piece of meat with the maple butter.
- Transfer pan to oven and let cook until the pork is at a medium done-ness, about 10 minutes, basting once or twice during the cooking time.
- Let rest for 5 minutes before serving.
- Heat canola oil on medium-high heat and cook the onion until softened, about 5 minutes.
- Reduce to medium heat, add butter and maple syrup and let cook for 5 more minutes, stirring occasionally.
- Add remaining ingredients, stirring to incorporate and continue to cook until the greens and Poblano are tender, approximately 4-5 minutes.
- Keep warm on stove until ready to serve.
- To serve meal: Serve on a bed of rice or grains, topped with Canadian 100% Pure Maple-Buttered greens and a pork chop.
Canadian Maple-Candied Bacon
- 1 lb(s) thick-cut bacon
- 3 Tbsp Canadian 100% Pure Maple Syrup
- ¼ cup packed brown sugar
- ½ Tsp Cracked Black Peppercorn (optional-but highly recommended)
- ½ cup melted chocolate (optional)
- ¼ cup sprinkles (optional)
- Preheat oven to 350ºF (180°C)
- On a baking sheet, covered in foil, place a wire rack.
- In a large bowl, mix Canadian 100% Pure Maple Syrup, Peppercorn and Brown Sugar. It will be a thick paste. Take each slice of bacon and rub mix on each side and lay on wire rack.
- Bake in centre of the oven for 30 mins. It should be slightly dark (not burnt) and crispy. If it’s not done, leave in for additional time, checking every few minutes.
- Remove from oven and let cool on rack. After 5 mins, place on parchment paper. If you let it sit too long on rack, the sugar will harden and the bacon will be stuck to the rack.
- Serve at room temperature.
Bun Thit Nuong with Canadian Maple Syrup
- 2 Tbsp Fresh Garlic, minced
- 3 Tbsp Shallots, minced
- 3 Tbsp Lemongrass, very finely minced
- 2 Green Onions, chopped
- 3 Tbsp Cilantro, finely chopped
- 1 Tbsp Brown Sugar
- 1 Tbsp Canadian 100% Pure Maple Syrup (Recipe can use Honey or Maple Syrup)
- 1 Tbsp Fish Sauce
- 2 Tbsp Soy Sauce
- 1 Tsp Fresh Cracked Pepper
- 1 Pound Pork Shoulder, sliced into 2-3 inch strips
- 1 Package Vermicelli Noodles, prepared according to package directions
- 1.5 Cups Slightly Pickled Carrots and Cucumbers*
- 2 Cups Fresh Lettuce, rough chiffonade
- 1.5 Cups Fresh Bean Sprouts
- 1 Cup Fresh Cilantro Leaves
- ½ Cup Roasted Peanuts, crushed
- ½ Cup Green Onion Infused Oil
- 1½ Cups Dipping Sauce
While pork is marinating, prepare the Accoutrements:
- Pickled Carrots and Cucumbers
- Cut carrots and cucumbers into small matchsticks and place in a small bowl.
- Cover them with Rice Wine Vinegar and a pinch of Sugar.
- Scallion Oil
- In a sauté pan, slowly heat ¼ cup of canola oil.
- Add ½ cup chopped scallions.
- Cook the scallions on very low heat until they are wilted but still bright green. Approximately 2-3 minutes. Pull from heat and set aside.
- Dipping Sauce
- ½ Cup Fish Sauce
- ½ Cup Sugar (Substitute Canadian 100% Pure Maple Syrup if desired)
- ½ Cup Fresh Lime Juice
- ¼ Cup Warm Water and stir until sugar is dissolved
- Add 1 Teaspoon Chili Paste.
- Adjust amounts to desired to taste.
Remove pork from the refrigerator 5-10 minutes before grilling to take the chill off the meat.
- Heat your grill pan to medium-high and lightly cover with cooking spray (or prepare outdoor grill).
- Grill meat for approximately 1-2 minutes on each side until browned. Since the meat is thin, it does not take long to cook.
- In a bowl, place the cooked vermicelli noodles, lettuce and bean sprouts.
- Plate the warm grilled pork on top of the bowl, alongside with the pickled veggies and cilantro.
- Brush the meat with the scallion oil and sprinkle with the crushed peanuts.
- Serve with your preferred amount of dipping sauce.
Vietnamesse Grilled Pork Sausage
- 2 lbs ground pork with at least 20% fat (have the butcher grind the pork twice or chop in a food processor until you get a smooth paste)
- 1/4 cup Canadian 100% Pure Maple Syrup (Replaces refined sugar and adds a sweet maple flavour)
- 1/4 cup fish sauce
- 1 tablespoon minced garlic
- 1 tablespoon roasted rice powder
- 3 tablespoons curing powder
- 1 teaspoon MSG
- To the ground pork, add Canadian 100% Pure Maple Syrup, fish sauce, garlic, roasted rice powder, curing powder and MSG. Mix well.
- Refrigerate for at least one hour or overnight in the fridge for best results.
- Oil up your hands with vegetable oil to prevent sticking. Add the marinated ground pork to skewers or roll them into balls.
- Grill or bake at 350°F (180°C) for 15-20 minutes.
Spiced Maple Iced Tea
- 6 Green tea bags
- 1 Tbsp of star anise, cracked or powdered
- ¼ cup of Canadian 100% Pure Maple Syrup
- 1 lemon, sliced
Boil a kettle of water. (At least 6 cups)
Put tea bags, star anise, Canadian 100% Pure Maple Syrup and lemon into a large pitcher.
- Pour in six cups of hot water and brew for 5 minutes.
Fill a glass pitcher with ice and pour tea over it.
Carmalized Pork Shoulder
- 1½ tbsp Peanut oil
- 500 g pork shoulder, cut into bite-sized chunks
- 2 shallots – finely chopped
- 1 tbsp finely minced ginger
- 1 red chili, seeded and finely MINCED
- 75 g Pure Buckwheat Honey
- 1 tbsp fish sauce or more to your taste
- 1-2 tsp chili sauce
- 4 scallions, halved & sliced finely length-ways
- Steamed Rice
- Heat 1 tbsp of the peanut oil in a wok/large frying pan over a high heat and stir-fry the pork shoulder chunks in batches until browned all over. Remove with a slotted spoon and set aside.
- Turn the heat down to low and add the remaining oil, then stir in the shallots, ginger and chili. Cook over a low heat for a couple of mins until just starting to soften. Add the Pure Buckwheat Honey, fish sauce and 200 ml of water to the pan and stir everything together. Bring to the boil, stirring, bringing it all together then return the browned pork shoulder to the pan. Boil vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy. Stir OFTEN. Taste and stir in a little more fish sauce or chili sauce, to suit. Sprinkle with the scallions and serve with steamed rice.
Vietnamese Grilled Chicken Vermicelli Bowl
- 5 cloves garlic minced
- 1 shallot minced
- 2 scallions sliced
- 4-inch piece of lemongrass finely minced
- 3 tablespoons cilantro chopped
- 1 tablespoon brown sugar 1 tablespoon honey
- 2 tablespoons fish sauce
- 3 tablespoons soy sauce
- 1-pound chicken breast sliced thinly
- For the quick-pickled carrots and cucumbers:
- 1-2 carrots peeled and cut into matchsticks
- 1 small cucumber cut into matchsticks
- 4 tablespoons rice vinegar no sugar or salt added
- 2 tablespoons sugar
- Pinch of salt
- Juice of 2 limes
- 1/4 cup fish sauce
- 1/4 cup sugar
- 3 tablespoons warm water
- 1/2 teaspoon chili paste
- 1/4 cup vegetable oil
- 1/2 cup sliced scallions 3-4 scallions
- 12 ounces vermicelli cooked according to package directions.
- 1 head of green leaf lettuce so finely chopped it resembles thin ribbons
- Bunch of Cilantro
- Fresh bean sprouts
- Crushed Roasted Peanuts
- Combine Meat and Marinade ingredients and set aside for at least 1 hour, up to 24 hours. (Note 4)
- Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, sweetness) and set aside.
- Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together.
- Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking).
- Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 6 to 8 minutes in total. Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces.
- Place noodles in bowl. Then either top or lightly toss through the vegetables and herbs, and top with chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges.
- Place meat and vegetables on a large platter with the sauce, and the noodles in a bowl, and let your guests help themselves.
Honey Garlic Chicken
- 8 boneless/skinless chicken thighs
- 1 tsp finely minced ginger
- 1-2 bird’s eye chilies finely chopped (Or To taste)
- 1/4 cup fish sauce
- 1/3 cup lime (or lemon) juice
- 1/2 cup Pure Wildflower Honey
- 2 Green Scallions & 1/2 red or yellow bell pepper both thinly sliced, for garnish
- In a wok or large deep pan, boil 1 cup of water.
- When the water is boiling, arrange the chicken thighs in a single layer.
- Add the ginger and chili peppers. Pour in the fish sauce. Cover and simmer for 20 minutes.
- After 20 minutes, the liquid would have reduced considerably. Pour in the lime (or lemon) juice and the Pure Wildflower Honey. Cook over high heat, uncovered, turning the chicken thighs often until the sauce browns and thickens. Watch the chicken carefully at this stage — the fast-thickening sauce burns fast because of the honey.
- When the liquid has evaporated and all there is left is a thick caramelized sticky sauce coating the chicken, lift the chicken pieces one by one and transfer to a serving platter, making sure that the fibrous grated ginger stays in the wok. You don’t it need anymore — all the ginger-y flavors are already in the chicken.
- Garnish with thin strips of onion leaves and red bell pepper. Serve hot with your favourite rice.
Bun Cha - Meatballs with Noodle Salad
- 500 g (1 lb) minced pork
- 1 tablespoon fish sauce
- 1 tablespoon Canadian Honey
- 1 teaspoon coarse sea salt
- 1/4 teaspoon freshly ground white pepper
- 2–3 thin spring onions, finely sliced
- 1–2 sprigs coriander (cilantro), finely chopped
- 3 cloves garlic, finely chopped
Dipping Sauce (Nuoc Cham)
- 2 tablespoons caster sugar
- juice of 1 lemon
- 2 tablespoons fish sauce
- 4–6 tablespoons water (to taste)
- 1 garlic, finely chopped
- 1 red chili, finely chopped (optional)
- 300 g (11 oz) dried vermicelli noodles, cooked according to packet instructions and left to cool
- iceberg lettuce or other salad leaves, roughly torn
- 1–2 small carrots, finely shredded
- cucumber, sliced into thin batons
- bean sprouts (optional)
- coriander (cilantro)
- Thai basil
- Perilla leaves
For the Pork Meatballs
- In a large mixing bowl, mix together the minced pork, fish sauce, sugar, salt, pepper, honey, spring onions, coriander (cilantro) and garlic.
- Set the mixture aside for 60 minutes in the fridge to let the flavours develop and to allow the mixture to firm.
- Form the pork mixture into small meatballs about the size of a golf ball, and then flatten them slightly.
- Heat a large frying pan with some vegetable oil and cook the meatballs until they are
For the Dipping Sauce (Nuoc Cham)
In a medium bowl, dissolve the sugar in the lemon juice.
Add the fish sauce, water, garlic and chili (if using), and mix until well-combined.
Set the sauce aside for about 10-15 minutes before tasting.
You may need to add a bit more lemon juice, fish sauce, or even water, to get a good balance of sweet, sour and salty.
- Place some salad and vegetables on the bottom of each bowl or plate.
- Place a good handful of noodles on top of the salad.
- Top with however many meatballs you like.
- Garnish with some herbs, roughly torn.
- Generously drizzle some Vietnamese dipping sauce over the noodles and meatballs, and use chopsticks to mix everything together.
- Provide each serving a side of dipping sauce.
Honey, Veggie & Tofu Stir-Fry
- 1 1/2 cup uncooked brown rice
- 2 tbsp peanut oil
- 14 – 16 ounces extra firm tofu
- 2 cups chopped green beans
- 2 cups long-grated or julienne the carrots
- 3 scallions, minced
- 3 cloves garlic
- 2 tbsp fresh ginger
- 2-3 tbsp Pure Buckwheat OR Wildflower Honey
- 1/2 cup low sodium soy sauce
- 1/4 cup water
- 1/4 cup rice wine vinegar
- 1/4 cup canola oil
- Puree all the sauce ingredients together in a food processor until smooth. Set aside.
- Cook the rice according to package directions. Cut the tofu small cubes after draining excess water. Heat the oil in a large non-stick skillet or wok over medium heat. When the oil is shiny, add the tofu Pan-fry the tofu until golden brown on all sides. Remove from the pan and drain on paper towel lined plates.
- Return the pan to the heat and add the asparagus with the stir fry sauce. When the green beans are bright green and tender crisp, add the carrots and toss together. Arrange the veggies and tofu over the cooked rice and cover with more sauce to taste. Sprinkle with the green onions.
Steamed Rice Cakes
- 1/2 cup water
- 2 tsp active dry yeast
- 1 tsp sugar
- 3 3/4 cups (1 lb) rice flour
- 1/3 cup tapioca starch
- 3 cups water, divided
- 1-1/4 cups Pure Wildflower Honey
- .28 oz packet vanilla sugar
- 14 oz can coconut milk-1/4 cup
- food colouring: green, pink and yellow (or your favourite colours)
- 1/4 cup vegetable oil for oiling muffin pans
- Heat 1/2 cup water to approximately 100° F (38° C).
- Add the active dry yeast and sugar and stir together. Let the mixture rest for 10 minutes or until it becomes frothy.
- In a large bowl, add the rice flour, tapioca starch and 2 cups water.
- Whisk together until the mixture is smooth and free of lumps. Add the yeast mixture to the flour mixture and combine well.
- Cover the bowl with plastic wrap and let the batter rest on the counter for at least 2 hours.
- In a large measuring cup or bowl, combine the Pure Wildflower Honey, vanilla sugar, coconut milk and remaining 1 cup water. Whisk together until everything is well blended and the sugar is dissolved.
- Microwave the liquid on High for 1 minute. Let the coconut milk mixture cool until the temperature is approximately 100° F (38° C).
- Pour the coconut milk mixture into the batter and whisk together combining well. Strain the batter.
- Pour the batter into 4 separate cups or bowls, approximately 1 3/4 cups in each. Add your choice of food colouring to each batch.
- Let the batter rest for 30 minutes.
- Fill a steamer basin three-quarters full with water. Cover and bring to a rapid boil over High heat.
- Using a small brush, lightly oil each of the muffin cups with vegetable oil. Place the empty mini-muffin pan into the steamer tray and steam for 1 minute.
- Stir the batter a few times and then pour the batter into the muffin cups filling each cup almost to the top. (Leave some room so the cakes can expand and rise.) Cover and steam the cakes for 3 minutes. Remove the steamer lid and wipe off the moisture with a kitchen towel. Replace the lid and steam for another 3 minutes.
- Remove the mini-muffin pan from the steamer. Allow the Steamed Rice Cakes to cool for 5 minutes before removing from the pan.
- Approximately 5 dozen cakes
Dried Root Ginseng Tea
- 1 teaspoon GNBI Dried Ginseng (dried, roots-sliced finely or grated)
- 1 teaspoon lemongrass (dried, or 2 teaspoons fresh lemongrass sliced finely)
- 1 cinnamon stick (Whole)
- 6 cardamom pods (cracked)
- 2 tablespoons GNBI Wildflower Honey (or 1 -2 tablespoon honey)
- Place all ingredients into a large mug or small teapot. Heat water to just below boiling, pour over ingredients. Allow to steep for few minutes, until desired flavour is reached.
- Stir with cinnamon stick, strain other ingredients.
Black Chicken & Ginseng Soup
- 1 roasting chicken (black, whole, skinned and cut into big chunks)
- 1 teaspoon salt
- 10 tsp – 50 grams GNBI Dried Ginseng (roots, cut up)
- 1/8 cup Chinese wolfberries (dried, Or Tibetan Goji Berry, or Lyceum Chinese, it’s all the same)
- 15 dates
- 8 cups water
- Rub chicken chunks with salt and let stand 10 minutes. Put all ingredients into an earthenware pot (or crock-pot) and bring to a boil.
- Reduce heat to low and let simmer, covered, for 3 1/2 hours.
Pork & Ginseng Soup
- 4 Tsp – GNBI Dried Ginseng (dried roots)
- 300 grams fresh pork (lean)
- 3 – 4 dates (candied)
- 6 cups water
- Salt to taste
- Cut the lean pork into medium-sized chunks.
- Parboil the pork for about 5 minutes.
- Chop the ginseng into small pieces and then crush the dried ginseng slightly with the side of your knife.
- Bring the water to a boil in a soup pot and add all the ingredients.
- Bring the water back to a boil and cook for about 20 minutes.
- Reduce the heat to low-medium, cover and let it cook for 2 – 2.5 hours.
- Season with salt to your taste prior to serving.
Pork Spare Rib Soup
- 1 1/2 pounds pork spareribs (cut into 2-inch, 5 cm pieces)
- 1 Whole garlic (bulb, unpeeled and slightly crushed)
- 2 inches GNBI dried Ginseng (root, peeled and slightly crushed)
- 3 Cinnamon sticks
- 5 Star Anise pods
- 1 tablespoon white peppercorns
- 1 tablespoon black peppercorns
- 2 teaspoons GNBI
- 1 tablespoon dark soy sauce
- 6 dried shitake mushrooms (Or your favorite dried mushrooms)
- 6 Shallots (finely sliced and fried golden brown, optional)
- Salt & pepper to taste
- Soak dried shitake mushrooms in 240 ml of boiling water to reconstitute, slice into strips when soft; reserve liquid for cooking.
- In a stockpot, cover spareribs with cold water, parboil ribs until froth rises to the surface.
- Drain, briefly rinse spareribs under cold running water and drain again.
- In a casserole pan add the parboiled spare ribs, garlic bulb, ginseng root, shitake mushrooms, reserved liquid and additional water (to cover the meat).
- Wrap cinnamon, star anise, white and black peppercorns in cheesecloth, tie with string and add to the pan.
- Gradually bring to a boil, then cover and reduce heat to simmer until pork is very tender, about 45 mins to 1 hr; occasionally skim off fat from the surface.
- When the meat is almost falling off the bones; discard spice bag, season with salt and pepper and add dark soy sauce and sugar.
Stir-Fried Beef & Ginseng
- 1 GNBI dried Ginseng root; cleaned and thinly sliced
- 225 g beef steak; sliced into narrow strips
- 4 spring onion; sliced
- 3 tablespoons Soy sauce
- 3 tablespoons rice wine or dry sherry
- black pepper; to taste
- 2 garlic cloves; chopped
- 1 onion, small; chopped
- Peanut oil; for frying
- 2 tablespoons GNBI Wildflower Honey OR Amber Maple Syrup
- Rice; cooked
- Combine coy sauce, rice wine, brown sugar in bowl. Add beef and marinate for 20 min.
- (reserve the marinade).
- Heat oil in wok, add meat and stir-fry for 5 min or until well-browned.
- Add onion and fry briefly, then add the ginseng and fry for 1 min.
- Add reserve marinade. Stir fry for 2 min more.
- Add the spring onions
- Serve over rice or noodles
TONG YUEN IN GINSENG SYRUP
- 150g glutinous rice flour
- 30g rice flour
- 180ml water or just enough
- A tinge of pink food colouring
- 1 dried GNBI dried Ginseng (12g-15g), soaked for 3-4 hours till soft
- 15 pieces gingko nuts
- 10 red dates, pitted
- 30g dried longan fruit
- 1 tbsp kei chi (Goji Berry)
- 100g rock sugar
- 1.2 litres water
To prepare syrup:
- Combine all the ingredients in a pot and cook to a boil.
- Reduce the heat and simmer for 25 minutes till the flavour of ginseng is intense.
To prepare tong yuen:
- Put glutinous rice flour and rice flour in a mixing bowl. Pour in water gradually. Knead until a soft dough is formed. Divide dough into 2 portions. Add a little pink colouring to one portion. Pinch into small portions and roll into tong yuen. Do the same with the other plain portion.
- Boil tong yuen in a pot of boiling water till they float. Dish out and soak in cold water briefly.
- Drain the tong yuen and serve them in the ginseng syrup.