Desjardins Summer Sushi Workshop

Posted on August 21, 2019 by

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A fabulous summer #sushiworkshop with the great peeps of Desjardins

TD Securities “Underwriting Hope” Sushi-Making Fundraiser

Posted on August 17, 2019 by

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One of the inspiring sushi workshops this summer teamed the generous people from TD Securities with our own Chef Sang to show our commitment and love for a cause so dear to all of us: leading vulnerable children and youth toward their inborn promise! We are so honoured to have contributed in our own small way to such an important fundraiser! Thanks to 2nd Floor Events for hosting us at their gorgeous venue!

#underwritinghope #TDbank

Big Brothers, Big Sisters of Toronto Sushi Workshop

Posted on August 4, 2019 by

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Hyundai Capital Team-building Sushi Workshop

Posted on July 21, 2019 by

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The Laurel School Sushi Class

Posted on June 26, 2019 by

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A great private sushi workshop with the winners of @foodshareto silent auction. #foodshare #foodsecurity #foodpovertyawareness #gta5 #gratitude #sushimakingforthesoul #sushimaking #sushimakingclass #sushimakingclasstoronto #chefsang #chefsangkim Posted @withrepost • @susanssavourit More Thai on the go... today with an authentic pad Thai recipe cooked by the head chef to the Royal family in Thailand 😯💥. . As part of my friend @chefsangkim pilgrimmage around our six to find the best and truest pad Thai, he ventured to get the dibs on the real deal all the way to its motherland where he learned directly from the distinguished Headmaster chef Wandee Na-Songkhla to the Thailand's Royal family. As aired on @yourmorning, Sang says 🚫 to ketchup and yes to tamarind juice, palm sugar and fish sauce for the brown tangy sweet sauce! Other intricacies- baby dried shrimps, and sweet pickled radish! Served with a spicy side of morning glory (ong choy) tossed with Thai chilies, garlic and ground bean sauce, we were all in Thai paradise baby 🥰!!! ************************************ Perfect Pad Thai by Chef Sang Kim Serves 2 3 Tbsp. Fish sauce 3 Tbsp. Palm sugar 3 Tbsp. Tamarind concentrate 140 g Dried thin flat rice noodles, soaked for 30 min 1/4 cup oil, divided 1/4 fried bean curd tofu, diced 2 garlic cloves, chopped 1 shallot, chopped 2 Tbsp. Sweet pickled radish, chopped 1-2 Tbsp. Dried tiny shrimps 8 shrimps, peeled and deveined 1 egg, beaten 1 cup bean sprouts 1/4 cup green onions or chives, sliced into 2” Garnishes: sliced lime, bean sprouts, roasted peanuts, chopped, slivered green onions, chilli sauce In a pot, heat fish sauce, palm sugar, tamarind juice until boiling for about 2 minutes Remove from heat. Heat 3 Tbsp. oil in skillet or wok. Fry bean curd, then add dried shrimps, and fry until slightly crisp. Add garlic, shallot, sweet pickled radish and stir until fragrant. Add shrimps and stir until cooked. Add noodles and seasoning sauce mixture. Stir fry for one minute. Add beaten egg. Swirl around and let cook. Toss slightly with noodle mixture, chives and bean sprouts. Serve with garnishes. ************************************* #susanssavourit #thai #thaicooking #padthai #tamarindjuice #palmsugar #fishsauce #morningglory #ongchoy #spicy #beansauce #tdsblearn4life #cookingwithseniors #cooksomethingnew
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