Poached chicken is paired with aromatic rice cooked in a ginger and garlic broth, then topped with a tangy, savoury fermented soybean sauce. Served with fresh cucumber and cilantro, this dish is a delicious celebration of Thai culinary traditions.

Khao Man Gai

Serves 2–3

Ingredients:

• 1 small whole chicken
• 1 cup Thai Hom Mali rice (rinsed)
• 4 cups water
• 4 slices fresh ginger
• 3 garlic cloves
• Salt to taste

For the sauce

• 2 tbsp fermented soybean paste
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp sugar
• 2 garlic cloves, minced
• 1–2 Thai chilies, finely chopped (optional)
• 2 tbsp chicken broth (from boiling the chicken)

Directions:

1. Boil the chicken breast with ginger, garlic, and salt in 4 cups of water for about 30 minutes or until cooked through. Remove chicken and set aside.
2. Use 1.5 cups of the chicken broth to cook your Thai Hom Mali rice. Let it cook until fluffy and aromatic.
3. Shred or slice the chicken and serve over the rice.
4. Mix all sauce ingredients together until smooth.
5. Serve with sliced cucumber and fresh cilantro on the side. Spoon sauce over the chicken as desired.

The post Recipe for Khao Man Gai appeared first on Toronto Guardian.

The Story Behind the Flavors

At the heart of Pii Nong is Chef Nong, whose culinary journey began at her family’s street food stall in Lop Buri, a town near Bangkok. From selecting the freshest market ingredients to mastering age-old family recipes, she learned the art of authentic Thai cooking from her mother. Chef Nong brought those traditions to Toronto in 2019, opening her first restaurant in Leaside. It quickly became a local favourite, known for its authentic flavours that transported diners straight to Thailand. In 2023, Pii Nong earned the prestigious Thai SELECT Classic certification, a mark of culinary excellence from the Thai Ministry of Commerce.

A Grand New Space

Now, Pii Nong’s second location has upped the ante. Spanning a spacious 10,000 square feet across two stories, this flagship spot is a feast for the senses. From the moment you enter, you’re greeted by a vibrant neon sign that reads “Chalong” (Thai for “welcome”) and whimsical wooden swings that are perfect for Instagram snaps.

The on-site Thai marketplace is a treasure trove of goodies, offering popular Thai snacks, sauces, and ingredients personally selected by Chef Nong. Standouts include her signature fresh made in-house curries and addictively tangy Pickled Mango Slices, all ready for you to take home.

A Feast for All Senses

During their soft opening, Pii Nong was already buzzing with diners eager to explore the expanded menu. The restaurant boasts a range of seating options, from intimate tables to a raw counter bar, with a private dining room perfect for hosting celebrations and gatherings…

The menu is a showcase of Thai culinary artistry, featuring beautifully plated dishes that pack bold flavours. A few dishes we’ve already tried include:

• Street Food Appetizer Platter: Perfect for sharing, this platter includes crispy chicken spring rolls, Thai-style chicken wings, and mini crabs dusted in house-made spices.
• Red Coconut Curry: A symphony of spices in a velvety curry, available with chicken, vegetarian options, or paired with buttery roti for a decadent touch.
• Pad See Ew: Comfort food at its finest, with hand-cut rice noodles, tender slices of beef, and Chinese broccoli.
• Goon Chae Nam Pla: A seafood lover’s dream, featuring marinated shrimp topped with fresh garlic, mint, and chilli, served with crispy fried shrimp heads.
• Smoked Gai Yang: A showstopper smoked chicken served under a glass dome, accompanied by sticky rice and a refreshing papaya salad.
• King Seafood Boil: A luxurious medley of seafood, fragrantly infused with lemongrass and lime, served with house-made spicy sauce.

For dessert, the Mango Sticky Rice offers a medley of organic rice flavours like Pandan and Butterfly Pea Flower, paired with fresh mango and creamy coconut sauce. And don’t miss the whimsical Teddy Bear Drinks, adorable and oh-so-refreshing!

More Than a Restaurant

Pii Nong’s commitment to authentic Thai cuisine shines in every dish, thanks to a talented kitchen team led by Chef Nong and her predominantly Thai staff. Her pride in her culture and passion for sharing it with Toronto makes this flagship location a must-visit.

Mark your calendars for December 21–22, when Pii Nong will celebrate its Official Grand Opening with complimentary appetizer platters ($70 value). Through January, diners can also enjoy these platters at 50% off! And come March, the on-site Thai spa is scheduled to open its doors. We can’t wait!

Visit Pii Nong at 3321 Yonge Street and immerse yourself in a one-of-a-kind Thai experience that’s as delicious as it is unforgettable.

The post Pii Nong is Toronto’s newest destination for Thai food and experiences appeared first on Toronto Guardian.

Thai Peanut Noodles

Serving Size: 6 to 8 servings
Total Time: 30 minutes

Ingredients:

• 2 tablespoons Mazola® Canola Olive Oil Blend
• 2 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 1 cup peanut butter 1 can (13 ounces) low fat coconut milk
• 1/4 cup soy milk
• 3 tablespoons brown sugar
• 1 tablespoon Chinese chili sauce (adjust to taste)
• Juice of one lime
• 2 tablespoons Mazola Canola Oil
• 3 green onions, chopped
• 1 medium carrot, shredded
• 8 cups cooked spaghetti noodles (keep warm)

Directions:

1. Heat Mazola RightBlend Oil in a medium saucepan over medium heat.
2. Add garlic and ginger and sauté for 30 seconds.
3. Add peanut butter, coconut milk, soy sauce, brown sugar, chili sauce and lime juice.
4. Stir to blend and continue heating for 1 minute.
5. Remove from heat and set aside.
6. Heat Mazola Canola Oil in a non-stick skillet over medium heat; add green onions and carrots and cook for 1 to 2 minutes.
7. Add to noodles and toss to combine.
8. Pour hot peanut sauce over noodle mixture; stir to combine and thorough coat noodles with sauce.
9. Serve immediately.
10. Garnish with chopped peanuts and minced cilantro or basil, if desired.

The post Recipe for Thai Peanut Noodles from Mazola appeared first on Toronto Guardian.

Curry Rice Noodle

Ingredients:

• 9 oz Rice noodles, submerged under boiling water (do this first before prepping anything else) – Use brand Kosa 3 MM Rice Noodle
• 2 tablespoons coconut oil
• 2 tablespoons red Thai curry paste
• 2 tablespoon yellow Thai curry paste
• 2 teaspoons ginger, fresh ground
• 4 chicken drumsticks
• 2.5 cup coconut cream
• 5 cups chicken stock
• 3 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• 4 wedges of lime for garnish
• Coriander leaves for garnish
• Sliced chili for garnish
• Sliced shallot for garnish

Directions:

1. Heat coconut oil in a pot on medium high heat. Add both curry pastes and the ginger and sauté while stirring for 1-3 minutes until fragrant. Add coconut cream, chicken stock, palm sugar, and fish sauce and bring up to a boil. Add the chicken legs and bring down to a simmer. Cook chicken for 30 minutes.

Something to try- at the start of this recipe you can make your own coconut oil by heating an additional 1 cup of coconut cream (the rest of the can) and reducing it until it splits. Then proceed with the rest of the recipe as written. This is the traditional way to start a Thai curry sauce.

2. Stain noodles in a colander and shake all excess water out. Place noodles in curry sauce and cook for 2-4 minutes.

Tip – for quickest noodle hydration results pour boiling water over rice noodle’s and soak for 10 minutes, then soak in cold water. Do this before preparing the rest of the ingredients for this recipe.

3. In 4 bowls place one drumstick and equal amounts of noodles in each bowl. Ladle hot curry broth over the chicken and noodles. Enough broth to completely cover noodles.

4. Garnish with coriander leaves. Serve with lime wedges and chilli and enjoy!

The post Recipe for Curry Rice Noodle from Chef Nick of DaiLo appeared first on Toronto Guardian.

Summer Pea, Mozzarella Arancini

Yields: 8-10 arancini

Ingredients:

• 2 cups chicken stock
• 2 tbsp unsalted butter
• 1 shallot minced
• 1 cup Thai Hom Mali rice
• 1/4cup grated Parmigiano Reggiano cheese
• 2 tbsp finely chopped parsley
• 2 eggs
• 1/4 cup all-purpose flour
• 1/2 cup fine breadcrumbs
• 150gr brick mozzarella, cut into 16 1/2 inch dice
• 24 fresh peas
• Vegetable or canola oil, for frying

Directions:

1. Bring chicken stock to a simmer in a medium sized sauce pan, keep warm.

2. Melt the butter in a medium saute pan. Add shallots and cook over medium heat, gently stirring until softened, about 3 minutes.

3. Add Thai Hom Mali rice and cook for about 4 minutes, stirring gently.

4. Add 1 cup of the stock to the pan and cook, stirring gently until all the stock is absorbed by the rice.

5. Add the remaining stock, 1/4 cup at a time and cook, stirring gently until the rice is al dente, about 20-25 minutes.

6. Stir in Parmigiano reggiano, a few pinches of salt and pepper.

7. Transfer the cooked rice to a bowl and let cool for 10-15 minutes.

8. Stir in 1 egg and parsley and then refrigerate rice for another 10 minutes.

9. Line a baking sheet with wax paper.

10. In a shallow bowl, beat the remaining egg.

11. Put the flour and breadcrumbs on separate plates.

12. Season, the breadcrumbs with a pinch or two of salt and pepper.

13. Using moistened hands, form small ball portions of rice.

14. Tuck a piece of mozzarella and 3 peas in the centre of each rice ball and seal any holes.

14. See the balls on the baking sheet.

15. Dredge the rice balls in the flour.

16. One at a time, dip each ball into egg mixture, then coat with breadcrumbs, rolling and pressing it into a compact ball.

17. Heat 1/2 of oil in a large cast iron pan. Once oil is hot, add half the rice balls and cook over medium-high heat, rotating the rice balls. Cook entire surface area to a golden brown, around 6-8 minutes.

18. Drain the rice balls on a paper towel. Transfer to a dinner plate and serve with tasty tomato pasta sauce. Enjoy!

The post Recipe for Summer Pea, Mozzarella Arancini from Chef Afrim Pristine appeared first on Toronto Guardian.