Join Simon Bell, chef from the Parkdale Food Centre, to learn how to make a Malaysian specialty, that walks the line between soup and stew. This version uses squash, a Canadian fall pantry staple. The combination of sweetness from the coconut milk and spiciness from the Thai chilis lends well to the meaty flesh of the squash. This recipe requires using the skin, guts and seeds from the squash to make the broth which leads to minimizing waste and increasing the flavor of squash throughout the dish.
Simon is a long standing veteran of the Ottawa food scene. Having worked in Kitchens since the mid nineties, from Montreal to Paris, he prides himself on having a deep understanding of the diversity of food and its impact. In Ottawa he was part of the team that brought Oz Kafe to the forefront of the Chefs community and now finds himself at the helm of the Parkdale Food Centre Kitchen where he takes pride in his ability to learn from others and impart his own knowledge and understanding of food.
Simon uses his voice and privilege as a Chef to help bring opportunities to those who enter the Parkdale Kitchen, to learn, grow and teach others their own personal food stories.