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D is for Dinner: September 2013 Archives

D is for Dinner: two food trucks for a good cause

This Saturday there'll be a culinary gathering at the corner of Rochester and Pamilla. A rally for the tastebuds, in fact, and one that'll be rolling in on wheels. The Ottawa Food Truck Rally will feature a handful of mobile menus, with all proceeds going toward establishing a new scholarship to Algonquin's culinary arts program, for a tenant of Ottawa Community Housing.

 

Joining us first were two of the participating food truck-owners. Song Prak is co-owner of Chow Down Foods at Woodroffe and Byron, and Tim Van Dyke runs the Lunch Food Truck at the corner of Albert and Kent.

 

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lunch truck.jpgLUNCH Turkey and Bacon Slider

  • turkey from Bearbrook Farms
  • Seed to Sausage Black Pepper Molasses Bacon
  • egg bun from Rideau Bakery
  • LUNCH cranberry chutney
  • arugula

Cranberry chutney:

  • 8 oz cranberries
  • 7 oz pearl onions
  • 7 oz Granny Smith apples
  • 1.5 oz orange juice
  • 1 oz fresh ginger
  • 4 oz white vinegar
  • 2 oz cane sugar

Method: Add all ingredients in a sauce pain. Bring to a boil then let it simmer. Continue cooking until most of the liquid has evaporated. Take off heat, and let stand for an hour. Blitz with a hand mixer until desired consistency is met then refrigerate.

 

chow down.jpgChow Down Foods' Banh Zeo

batter mixture:

  • 1-1/4 cup rice flour
  •  2 tbsp corn starch
  • 1 can coconut milk
  • 1-1/4 tsp ground tumeric
  • 2 cups water

filling:

  • 1 lb lean ground pork
  • pinch white pepper
  • 2 pinches salt
  • 2 pinches sugar
  • half a yellow onion, diced
  • clove garlic, chopped
  • 1 tbsp oil (for cooking)

fish sauce dressing:

  • 1 cup fish sauce
  • 1 cup vinegar
  • 2 cups sugar
  • 3 cups water

toppings:

  • basil
  • cucumbers
  • lettuce
  • bean sprouts

Mix all the batter ingredients together and blend for 5 mins. If the batter is not yellow enough, add more tumeric. Set batter aside.

Using a non-stick pan, make sure the pan is hot before adding the oil and onions. Sweat the onions and then add garlic, stirring mixture and making sure the garlic doesn't burn. Add ground pork and the seasonings. Cook evenly, making sure pork is fully cooked. Set aside once cooked.

Using a non-stick pan, make sure the pan is set to medium to high heat. Add oil and swirl the oil around to coat the pan. Add a ladle of the batter mixture and coat the entire bottom of the pan. Cover the pan with a lid for 30 secs. Add meat mixture on one side of the pan and a handfull of bean sprouts. Cover pan for 30 secs. Flip the non-filled side of the batter mixture to form a half moon. Remove crepe from pan and place on a bed of lettuce. Top the crepe with cucumbers, basil and fish sauce dressing.

 

(Chow Down photo by Jeff H. on Yelp)