One day, Mama Lam whipped up this dipping sauce for some roasted pork jowl. It was so good, and I knew I had to share the recipe. It's acidic, savoury, with a bit of heat. It's surprisingly refreshing, and reminds me of Thai or Vietnamese flavours. All it takes is 8 simple ingredients that you likely have at home all the time.
New restaurants continued to open up in the Burquitlam area, including one I was really excited about. Kokoro Tokyo Mazesoba, an international chain originated from Japan. You may have been to their other location downtown on Seymour Street. I did, and every time I walked away with a belly full of carbs and I didn't regret it one bit. Opening their second location in Burquitlam means it's much closer to home and more accessible to me. Even though dine-in service was not available, I had to order take-out from them to support.
For a limited time only, participating Chatime locations are selling Durian Milk Tea and Durian Roasted Milk Tea. I was provided complimentary drinks to taste test it.
Taro and yam balls weren't the only food item I've grown fond of from our Taiwan trip last fall. There's also pepper bun 胡椒餅. In fact, my first memory of having pepper buns went all the way back to my family trip to Taipei more than 10 years ago. Mama Lam accepted the challenge to make pepper buns and she didn't disappoint. She researched a number of recipes online and put together one that worked, with techniques that she learned from making other things.
Ever since our Taiwan trip last November, I've been thinking about those tasty yam and taro balls from Jiufen. Now that we are home all the time, we looked up different recipes to make these taro and yam balls. After a couple of tests and some adjustments, we finally came up with a recipe that worked to our liking. Here is the recipe to make three flavours of these chewy balls, using purple yam, yam and taro.
VanFoodies.com 
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