The Double Happiness Cookbook: 88 Feel-Good Recipes and Food Stories by Trevor Lui

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    • Categories: Quick / easy; Sandwiches & burgers; Snacks; Italian; Chinese
    • Ingredients: mini brioche rolls; tomatoes; basil; spicy mortadella
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    • Categories: Quick / easy; Soups; Snacks; Chinese; Mexican; Dairy-free; Gluten-free
    • Ingredients: Mexican chorizo sausages; corn kernels; vegetable stock; eggs; dried cilantro; crispy shallots; cilantro; limes
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    • Categories: Dips, spreads & salsas; Quick / easy; Snacks; Cooking for 1 or 2; Korean; Mexican
    • Ingredients: sour cream; limes; canola oil; corn tortillas; Sriracha sauce; honey; spring onions; kimchi; queso fresco; cotija cheese; fresh ginger; pears; sesame seeds; soy sauce; beef fillets; salsa picante
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    • Categories: Quick / easy; Side dish; Snacks; Vegetarian
    • Ingredients: potatoes; teriyaki sauce; canola oil; Kewpie mayonnaise; sambal oelek; Sriracha sauce; furikake; spring onions
    • Accompaniments: The Highbell banquet burger; The last samurai
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    • Categories: Dips, spreads & salsas; Quick / easy; Sauces, general; Small plates - tapas, meze; Snacks; Dairy-free
    • Ingredients: soy sauce; sesame oil; chilli oil; rice wine vinegar; ground pork; shrimp; spring onions; fresh ginger; wonton wrappers; vegetable stock
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    • Categories: Small plates - tapas, meze; Snacks; Chinese; Spanish
    • Ingredients: red bell peppers; potatoes; dried Chinese sausages; mayonnaise; chilli oil; eggs; panko breadcrumbs; smoked salt; parsley
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    • Categories: Appetizers / starters; Snacks; Asian; Dairy-free
    • Ingredients: udon noodles; gochujang; ground pork; ground beef chuck; red onions; dried cilantro; togarashi spice; fresh ginger; pears; sesame seeds; soy sauce
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    • Categories: Dressings & marinades; Salads; Sandwiches & burgers; Lunch; Main course; Chinese; Mexican
    • Ingredients: black bean sauce; soy sauce; chicken thighs; green cabbage; carrots; apple cider vinegar; sour cream; limes; corn tortillas; spring onions; sesame seeds; garlic flakes; cilantro
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    • Categories: Small plates - tapas, meze; Snacks; Chinese; Dairy-free
    • Ingredients: dried shiitake mushrooms; dried scallops; daikon radishes; dried Chinese sausages; rice flour; white pepper; soy sauce; spring onions; XO sauce; chilli oil
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    • Categories: Snacks; Cooking for 1 or 2; Taiwanese
    • Ingredients: niboshi; spring onions; bird's eye chiles; marinated tofu; soy sauce; dry-roasted peanuts
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    • Categories: Small plates - tapas, meze; Snacks; Cooking for 1 or 2; Peruvian; Taiwanese; Dairy-free; Gluten-free
    • Ingredients: shrimp; squid; Fuji apples; red bell peppers; Thai basil; bird's eye chiles; cilantro; limes; canola oil; taro root; micro daikon radish greens
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    • Categories: Chutneys, pickles & relishes; Salads; Sandwiches & burgers; Sauces, general; Snacks; Chinese; Vegetarian; Dairy-free
    • Ingredients: purple cabbage; apple cider vinegar; cucumbers; whole star anise; pickling spice; mayonnaise; preserved mustard greens; Sriracha sauce; honey; tapioca starch; custard powder; canola oil; sweet potatoes; bao buns; cilantro
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    • Categories: Dips, spreads & salsas; Sauces, general; Snacks; Korean; Mexican
    • Ingredients: fresh ginger; pears; sesame seeds; soy sauce; beef flank; tomatoes; cilantro; jalapeño chiles; corn kernels; red onions; sour cream; limes; canola oil; corn tortillas; iceberg lettuce; avocados; kimchi; spring onions; cotija cheese; toasted black sesame seeds
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    • Categories: Quick / easy; Small plates - tapas, meze; Appetizers / starters; Asian; Mexican; Vegan; Vegetarian
    • Ingredients: tomatoes; red onions; cilantro; limes; rice vinegar; miso paste; agave nectar; avocados; furikake
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    • Categories: Quick / easy; Side dish; Cooking for 1 or 2; Taiwanese; Vegan; Vegetarian; Dairy-free
    • Ingredients: green beans; chilli paste; chilli oil; soy sauce
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    • Categories: Quick / easy; Side dish; Cooking for 1 or 2; Mexican; Vegetarian; Gluten-free
    • Ingredients: corn kernels; limes; sour cream; togarashi spice; queso fresco; cilantro
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    • Categories: Quick / easy; Egg dishes; Stews & one-pot meals; Rice dishes; Main course; Chinese; Vegetarian; Dairy-free; Gluten-free
    • Ingredients: vine tomatoes; eggs; tomato ketchup; spring onions; cilantro; cooked rice
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    • Categories: Quick / easy; Sauces, general; Main course; Chinese; Vegetarian; Dairy-free; Gluten-free
    • Ingredients: honey; rice vinegar; Sriracha sauce; chilli flakes; cornstarch; garlic powder; ground cayenne pepper; paprika; cauliflower; canola oil; toasted sesame seeds; spring onions
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    • Categories: Dips, spreads & salsas; Quick / easy; Cooking for 1 or 2; Mexican; Vegan; Vegetarian
    • Ingredients: avocados; limes; edamame beans; cilantro; canola oil; corn tortillas; wonton wrappers
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    • Categories: Rice dishes; Stews & one-pot meals; Main course; Cajun & Creole; Vegan; Vegetarian; Gluten-free
    • Ingredients: red onions; green bell peppers; red bell peppers; garlic; ground cayenne pepper; plant-based sausages; canned diced tomatoes; vegetable stock; cooked brown rice; parsley; cilantro
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    • Categories: Salads; Dressings & marinades; Main course; Vegan; Vegetarian; Gluten-free
    • Ingredients: chaat masala; ground coriander; ground cayenne pepper; tikka masala sauce; red lentils; corn; peas; edamame beans; heirloom cherry tomatoes; cilantro; parsley; unsweetened shredded coconut; cashew nuts; pea shoots
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    • Categories: Egg dishes; Breakfast / brunch; Vegetarian; Gluten-free
    • Ingredients: eggs; red quinoa; sweet potatoes; red bell peppers; red onions; jalapeño chiles; firm tofu; ground coriander; togarashi spice; furikake
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    • Categories: Mousses, trifles, custards & creams; Breakfast / brunch; Vegan; Vegetarian; Gluten-free
    • Ingredients: chia seeds; coconut milk; lemongrass; peaches; mint
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    • Categories: Baked & steamed desserts; Dessert; Chinese; Dairy-free; Gluten-free
    • Ingredients: fresh ginger; eggs
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    • Categories: Egg dishes; Quick / easy; Stir-fries; Main course; Chinese; Dairy-free; Gluten-free
    • Ingredients: eggs; Chinese BBQ pork; spring onions; cilantro; cooked rice
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Notes about this book

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Notes about Recipes in this book

  • Bulgogi beef tostadas

    • southerncooker on March 24, 2021

      These were so good but a little messy to eat. I fried my corn tortillas but thought 2 cups of oil was not necessary, so I just put a couple inches in cast iron skillet. It worked perectly. I used romaine instead of iceberg. I used a bosc pear for pear and black soy sauce for suggested soy or tamari along with other ingredients in marinade. I would definitely make this again.

  • Avocado boats

    • southerncooker on March 26, 2021

      These were delicious. I really liked the miso drizzle and the furikake sprinkle it was a nice flavor addition to avocado and other ingredients. I made a half recipe.

  • Mexican street corn (Esquites)

    • southerncooker on April 04, 2021

      Family wasn't too fond of this and neither was I. We love several versions of Mexican street corn on cob we've tried but not this version using corn kernels.

  • Stewed tomatoes with eggs (Fan keh lo dan)

    • southerncooker on March 03, 2021

      Easy and delicious. I made a half recipe. I'd make again.

  • Guacamame

    • southerncooker on April 08, 2021

      I liked the addition of edamame in this. I did use the optional Sriracha. We had ours with store bought tortilla chips instead of making the homemade fried corn chips and wontons.

  • NOLA-style vegan gumbo

    • southerncooker on April 08, 2021

      This was good but spicy. I used plant based Chorizo.

  • Taiwanese fried chicken aka "The original TFC"

    • southerncooker on April 25, 2021

      I was out of some of the garnishes - cilantro, lemon, and Thai Sweet Chili Sauce. I can never find birds eye chilies so I used a Serrano. The batter was interesting - cornstarch, tapioca starch, custerd powder, salt, pepper, egg, and water. It did make a tasty and crunchy fried chicken.

  • Grilled cheese rebooted

    • southerncooker on March 10, 2021

      I used a Bosc pear for pear option, and cheddar, gouda, and parmesan for the three cheeses. My bread was whole grain seeded. Pretty good.

  • Rajma chawal

    • southerncooker on March 06, 2021

      I didn't have fenugreek so I checked online for subsitutes. I went with same amount mustard seeds and splash of maple syrup. I had one can of red kidney beans and they lacked little over a fourth cup being 2 cups, so I used some white kidney beans to make 2 cups. Four cups of water seemed like a lot and even following directions my finished product looked nothing like his thick bean picture. I tried cooking longer with lid off but it didn't help much. I left out the salt since canned beans are pretty salty, but it needed it after tasting, so I added it then. I did serve over basmati rice and it helped the soupy issue a little. I enjoyed the flavors but hubby didn't.

  • Carbonara ramen

    • southerncooker on March 02, 2021

      This was very good. I'd never thought about ramen at room temperature, but I do like to let mine set until the noodles soak up the broth before I eat them sometimes. I used Asiago for the cheese option. I made a soft boiled for the yolk.

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Reviews about this book

  • Eat Your Books

    What I love in a cookbook is a title that shakes things up to bring us new and exciting dishes based on their heritage, travel and their own creative genius.

    Full review
  • ISBN 10 1773271369
  • ISBN 13 9781773271361
  • Published Jan 26 2021
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries Canada
  • Publisher Figure 1 Publishing

Publishers Text

Toronto is a renowned food mecca, born out of a cultural identity defined by the unified culinary tradition of a vibrant multicultural community. It is a city that has shaped and defined one passionate chef who abandoned his corporate job to throw on an apron and to get into the kitchen, behind the bar, and in front of diners. Almost immediately, his Taiwanese fried chicken was voted best in the city, fans queued for his notorious ramen burger, and his sensational Nashville Hot Chicken Sandwich brought in the masses. The Double Happiness Cookbook is a riveting exploration of Trevor Lui's tireless culinary journey that began in the kitchen of a family restaurant with sweet and sour chicken balls and chow mein and eventually drew inspiration from the streets of Toronto, LA, New York, and Taiwan. Featuring feel-good, Asian-inspired recipes with big-city attitude--think BBQ pork on rice, bulgogi beef tostadas, sweet chili cauliflower wings, and ramen with L.A. Kalbi--this heartening cookbook is an authentic celebration of heritage, community, street culture, and food philosophy. It is eighty-eight recipes, eight compelling stories, and one man's dream.