The green curry sauce gives a spicy lift to the soup, and the arugula balances the sweetness of the peas with its subtle flavour. The blender works best because it breaks down the pea skins, making a smooth purée.Read More
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I love the texture of sticky rice. Having had some issues with getting the texture correct – mine was too gluey – I turned to Nick Liu, chef proprietor of the excellent Dailo restaurant in Toronto. He showed me how to cook it and this is his recipe.Read More