|If you're unsure, Rick is the good-looking one on the left|
- Michel Chicoine photo
|East meets West: The WOW! factor|
The products’ names are so enticing (example: Sweet & Sour Cooking Sauce, Chinese Curry Cooking Sauce, Tomato & Sweet Chilli Cooking Sauce …) that they draw you in and make you want to cook!
There’s a recipe on almost every package, but you can still let your imagination soar, as Rick did in making his excellent Thai Coconut-Curry Salmon. I accompanied this with stir-fried carrots and snap peas, as well as with the Fried Rice I blogged for you May 6, 2012. Rick’s recipe appears below. He prepared it to serve three, but you can make this gorgeous dish in any quantity you choose. If you’d rather use a fish other than salmon, do!
Note: Our team took second place to the outstanding Cod Brandades in Chilli Coconut-Cream Sauce that Mark Busse and Ben Garfinkel prepared. Both winning cooks hail from foodists.ca. Mark directed his prize money to the Museum of Vancouver, and Ben to BC’s Children’s Hospital. Told in Rick and Ben’s own words, both prize-winning recipes follow today’s blog.