For Mother’s Day, The Globe reached out to readers to ask them about the one dish they love that always reminds them of their mom or the mom-figure in their lives. This is a collection of their favourites, along with tributes to the women they came from.
all the people, places and occasions that keep me holding onto it until the lid cracks.at the back of the fridge. The Indian dessert was always served before birthday cake – and my mom and grandma would whip it up with mathematical precision. Don’t ask either of them for a recipe though. Their muscles justhow to make it. While my version has the markings of my mom’s halva, it still isn’t as good as hers.
I don’t know how my mom does not use recipes to prepare the various curries she feeds us. She says “she just knows” how much of each ingredient to put in. Mom’s curry techniques hail from the Colombo region of Sri Lanka, where my parents lived before planting roots in Canada in the 1980s. My favourites are okra , shrimp, mushroom, green beans, beetroot and bitter gourd. I love a good combo of all of them, and my mom knows exactly which curries go well together.
Now that it has been passed down to me, I’ve made a business out of it here in Vancouver. My family and I moved to B.C. in 2003, but I started my business from home in December, 2020, during the pandemic. I learned how to make our family delicacy through video calls with my mom. We actually started the business because my grandma suffered a stroke and needed financial help. We send our earnings from our flakes to help out a bit since medical care in the Philippines is expensive.
In terms of technique, she rolls out each ball of dough into a quarter-inch thick circle and assembles the filling before stretching and pinching the dough to enrobe the meat. Each bun is lined with a sheet of parchment paper measuring 5cm by 5cm on its bottom and placed in a steamer filled with about 2 cups of water. The buns are then cooked for about 12 minutes or until the filling is no longer pink in the middle.
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