Skip to main content

Hu's on First - Gluten Free Options

Nabeel and I went to Hu's on First for lunch on Eid. It is one of my favourite restaurants in Winnipeg and guess what? Yes they have two or more gluten free options in appetizers and entrƩe. I was introduced to it by my best friend who has moved to Toronto. Hu's on First is an Asian Bistro in the midst of Winnipeg down town near waterfront. Every time I go there, I am reminded of wooden verandas in Pakistan. The red and orange shades of light contrasts the warm tones of the wooden-bamboo dƩcor. The atmosphere vary from quite romantic dinners to loud family gatherings.

Anyway, back to the most important question. What did I eat? We ordered Shrimp and Mango Summer Rolls. The rice paper rolls were filled with rice vermicelli tangy-sweet mango, crispy fresh cucumber, shrimp cooked well and basil that just added the depth to the taste. It was served with two different sauces; Nouc Cham and Peanut sauce. We are all familiar of peanut sauce, which is lightly spicy and sweet at Hu's. Nouc Cham was my first Vietnamese dipping sauce which is made up of fish sauce, vinegar, sugar and water. Now we all know that most Asian cuisine strive to hit a balance in their taste. This sauce was a little towards the vinegar side. I would like a little more sweet but it still worked well with the rolls.

I ordered my favourite Lemongrass Shrimp with Jasmine Rice for my main course. Hu's on First, serves julliane vegetables in their dishes which adds texture and helps the sauce to envelope vegetables like red onions, carrots, bamboo shoots and sugar snap peas . The lemongrass and spices enhance the shrimps and brings the dish together. This dish hits a balance of all sweet, sour, spicy and salty. It is very enjoyable for my pallete however maybe spicy for some. I accompanied it with a little bit ( A-lot-a-bit) of Siracha.

Plan a nice lunch or dinner with family or friends and enjoy something spicy. Here is the menu for you to choose from before you even go there. Enjoy!



Comments

Popular posts from this blog

I was in third grade, and we were sitiing in peshawer AC flats and were having lunch in our long two doorway dining room. The table cloth was striped yellow, blue and white. My mom served us spinach and like any other kid i started playing with a little left over. I would squeeze it in my hand and drink the broth that would come out. I did not have spinach for 6 years after that incident . Then one day, my mom cooked Palak chicken for a party and i had some with white rice and some plain yougurt. I re-discovered the yummiest vegetable known to me! I cooked today thinking how easy it is nowadays to cook palak. FrozenPackets of vegetables make our lives so easy. I started with half a cup sliced red onion with 2 table spoons of oil in a pan. Then i made 2 tsps of ginger and garlic paste (mush it up) and added to the onion when they turned light brown on medium high heat. Then i added two chicken breast cut in cubes and sauteed them with onion, garlic and ginger and added the following spi...

Seafood near Ajman Beach

Ajman city  Raw fresh Seafood Buffet The food was delicious and I love the appetizers that come on the side, hummus, Baba Ganoush, Pickled vegetables, arugala and whole tomatoes. Just fresh and healthy start to a delicious meal. I wanted to have fresh seafood and my brother suggested this beautiful small place right across from the beach, in Ajman city. We chose fresh seafood pieces from a buffet style table. The drive there was beautiful and i was amazed by the architecture of this city that reflected the persian style and boats added a mystical charm. I recommend to give this city a try whenever you visit UAE. Sides that are usual in any arabic restaurant Garlic chile mussels, prawns and calamari Grilled garlic lemon fish Sunset at the beach So close :) View from Seafood

Brown Lentils aka Kaali Daal (Pakistani way)

Dal is one my favorite things to cook. In Pakistan, dal is a main dish and the sides for this hearty dish include steaming hot basmati rice, fresh off the stove phulka (light roti), tandoori naan and paapar (crispy crackers). The condiments include achaar, chutney and pickled onion salad. Pakistani way of cooking this daal makes it creamy and goes very well with spicy BBQ meat. Note: I soak my dry lentils for minimum of 2 hours. Ingredients: 1.5 cups of Brown Dal then soak it 1/3 cup chopped red onions 1 tsp garlic/ginger paste 1 tsp cayenne powder 2 tsp of salt 0.5 tsp turmeric powder Tempering ingredients: 1/4 cup butter 1 tbsp cumin seeds 10 black peppercorns 3 garlic cloves Method: I used my instapot to cook the daal. I added daal, onions, cayenne, salt, turmeric, ginger/garlic paste and 3.5 cups of water. I used the pressure cook option for 15 mins and then let it rest for 5-7 mins before I pressurized the pot. In  a different pot I added butter and ...