Food and Friends

FuMin Dinner Party

Every recipe in my recipe album has a reason for being there. Most are passed on by family or created in our own kitchen. But a select few (some of our favorites) are from friends. On each recipe I make sure to note who passed it on to us, when they first shared it with us, and what makes it so special.

Here are three of my all-time, “Food and Friends” favorites:

  • Fu-Min’s Garlic Shrimp
  • Margo’s Chicken Curry
  • Lubbat Family Hummus

Fu-Min’s Garlic Shrimp
Our friend Fu-Min made this for an impromptu dinner party at our house, while visiting from Hong Kong. Any friend who travels to your house and cooks for you is a good friend to have.

  • 2 heads of garlic, chopped
  • 1 # fresh shrimp
  • 2 T canola oil
  • 1 T soy sauce
  1. Scissor cut the shrimp in half, lengthwise, leaving the heads in tact.
  2. Stuff the garlic into the shrimp.
  3. Steam 7-8 minutes until they turn red.
  4. Heat canola oil separately over high heat.
  5. Add soy sauce.
  6. Pour hot oil and soy sauce over cooked shrimp.


Margo’s Chicken Curry
Our friend Margo first made this for us in 2001 during a Whistler ski weekend. She grew up in South Africa, where this was a family staple. While the dish isn’t as spicy as an Indian curry or as sweet as a Thai curry, what really makes it memorable is its fun assortment of toppers. Fun for kids, too!

  • 2 # diced chicken*
  • 2 T olive oil
  • 1-2 c steamed rice
  • 1 medium onion (white)
  • 2 T margarine
  • 2 T flour
  • 2-5 T curry powder (to taste)
  • 1 t salt
  • 1/2 t pepper
  • paprika (optional)
  • garlic (optional)
  • 2 cups chicken broth
  • 2 c milk or coconut milk

* To make this vegetarian, substitute garbanzo beans and veggies like carrots, peas, and potatoes. Just skip the first step below, add your veggies when you add the milk, and allow enough time for everything to cook through, at least a half hour.

Condiments (all optional, mix and match as you choose!)

  • cooked egg
  • coconut flakes
  • chutney
  • peanuts
  • raisins
  • tomato, chopped
  • onion, chopped
  • banana, sliced
  1. Heat olive oil in large pan on the stovetop. Brown chicken. Remove and set aside. (Now is also a good time to start steaming the rice you’ll serve it over.)
  2. In the same pan, cook the onions in the margarine, until the onions are translucent. Mix the flour and spices into the onions.
  3. Add broth to the pan and bring to a boil. Then add in your cooked chicken and bring back up to a boil.
  4. Add milk and simmer. The longer it goes, the thicker and more flavorful it will become.
  5. Serve over steamed rice with your choice of condiments.

TIP: Make a big batch and set aside half to freeze or share.

Lubbat Family Hummus
This is our friend Ramsey’s mom’s family recipe. Ramsey made it for us at many a Chicago BBQ, and it’s remained a (healthy!) snacking staple in our household ever since.

  • 1 can garbanzo beans, drained and rinsed
  • 1/3 c tahini, (mixed, so it’s not separated)
  • 1/3 c water
  • 1/3 c lemon juice
  • 1 clove garlic
  • 1 T cumin powder
  • 1 T olive oil
  • salt to taste
  1. In a food processor blend tahini, water, lemon, and salt until creamy.
  2. Add garbanzo beans, garlic, and cumin. Blend until smooth.
  3. While blending, drizzle in the olive oil and blend to desired consistency.
  4. Serve with pita bread or veggies.

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2 thoughts on “Food and Friends

  1. For the curry, when making chicken curry use chicken not beef stock/bouillon, or adapt to use beef with beef.

    1. Duly noted and changed, Deidre. My husband tends to put beef broth in everything for a little extra richness, so I’m sure our version of the recipe morphed a bit over time. However, we’ve had your family’s curry with chicken, beef, and veggie broths, and all have been delicious!

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