T Squared - Turkey Tacos

When I was a kid, we would take weekend family trips to Grand Forks, North Dakota.  My parents would indulge me in some food(?) items that were not available in Canada at the time.  Dr. Pepper, Nacho Cheese Doritos and Pringles.  On one of those 1970's weekends we stopped for lunch at a fast food joint called Taco John's.  I was instantly obsessed with their Taco Bravo.

Taco John's Taco Bravo was a hard shell taco with beef filling incased in a soft shell with spicy bean filling.  It sounds like a big meal, but it was really quite small.  I love it so much that we would stop for one whenever we were in Grand Forks.  

At the time there was no where in Winnipeg that served anything remotely resembling tacos.  In an attempt to satisfy my love to tacos, mom would buy the taco kits from Dominion.  It included hard shell tacos and seasoning.  You'd supply the ground beef, lettuce and cheese as well as any other topping that you desired.  Thinking back they weren't the tastiest and were full of sodium - but I loved them none-the-less.

In the late 1970's Taco Time opened a store in Winnipeg.  It was a 30 minute drive from our home, but I'd make it as often as possible for their Soft Meat Burrito.  I was obsessed with what I thought was Mexican Food.  In 1979, my parents and I (along with Uncle G and Aunt L) took a winter vacation to Acapulco, Mexico.  I was so excited at the thought of eating authentic Mexican tacos.  I remember mom and I ordering them at hotel's restaurant.  I was disappointed that they only served Chicken Tacos and the cheese wasn't the Cheddar that I thought it was supposed to included.  As far as I was concerned, Acapulco didn't know how to make Tacos.  Funny how we think that whatever style of cuisine we are used to is the correct one.

I still love Mexican food, but now I only indulge when J and I are in California.  Similar to how I begged my parents to stop at Taco John's, I start my hint dropping as soon as we land in California.  J doesn't share my love for Mexican food, but he always gives in for one meal.  He won't eat beans or Spanish rice so I search the menu for something that J will eat - it's the one time he lets me order for him!

I'm thrilled that dishes like Fish or Shrimp Tacos are staples on lunch menus just about anywhere in Canada now.  Although not really Mexican, they still satisfy my craving.  I admit that I have to really struggle not to order the Fish Tacos at the Cactus Club.  I love them so much that I have to force myself to try other items on the menu.

Last night I decided to make Turkey Tacos for dinner.  Tortilla Shells are a staple in my home.  I have one wrapped around a veggie patty for lunch once or twice a week.  Overnight guests in our home are used to breakfast burritos (it will be a future post).  Various wraps, quesidilla are also common lunch items for us.

When it comes to tacos, I won't use the pre-packaged seasoning mixes.  I find that they are too high in sodium and the flavours overpower the taco.  I keep a pre-mixed supply of my own taco seasoning blend in a sealed jar ready to use at a moments notice.

Taco Seasoning Mix

2 tablespoons Chilli Powder

1 tablespoon Cumin

2 teaspoons Cornstarch

2 teaspoons Salt

1 teaspoon Smoked Paprika

1 teaspoon Coriander

1 teaspoon Oregano

1 teaspoon Garlic Powder

14 teaspoon Cayenne Pepper

2 Tablespoon Dried Chives

Mix ingredients well and store is a sealed jar until ready to use.

Turkey Tacos

6 - 6 inch whole wheat Tortilla Shells

1 package Ground Turkey 

1 small onion finely minced

EVOO Spray

2-3 heaping tablespoons of Taco Seasoning Mix

1/2 Cup Cheddar Cheese, shredded

1/4 Cup Cilantro, stems removed

1/4 Cup Green Onions, finely sliced
1/2 Avocado, sliced

1/2 - 3/4 Cup Lettuce, shiffionade (or packaged Cole Slaw Mix)

Salsa and Hot Sauce as desired

Spray Olive Oil cooking spray into a preheated fry pan.  Add Ground Turkey and cook until meat changes from pink to while.  Add Onions and Taco Seasoning.  Continue cooking until browned (another 3-5 minutes).   

In a separate, pre-heated fry pan, warm each tortilla until they start to toast.  Transfer to a plate, add a few tablespoons of the seasoned cooked turkey, top with shiffonade lettuce, green onions, cilantro, avocado, cheddar and salsa/hot sauce as desired.

Notes:

• I prefer the taste and texture of Dempster's brand tortilla shells.  I find some other brands taste too doughy.
• I buy my ground turkey at Costco.  It's half the price of grocery stores.
• My EVOO spray is from Costco.
• You can substitute ground chicken, pork or beef (even fish or shrimp) but I like the subtle taste that the turkey brings to the taco. 
• You can also heat your tortillas in the oven or microwave - I'd opt for the oven over the microwave though - you want them slightly toasted not steamed.
• I usually serve my tacos with cole slaw.  I use a homemade lime/red wine vinnagrette rather than a mayo made dressing.

    

Well Strained - Chicken Soup Stock

I don't get sick often, but have caught a dreaded summer cold.  Since it's raining today and my throat is sore, I've decided that it is a perfect Chicken Soup day.

If you know J, you'll know that he is VERY particular about his soup.  With the exception of French Onion Soup - he won't eat anything but a clear broth soup.  I actually strain my soup (twice) so that there are no 'smeglies' floating in it for him.  J's family can attest to the fact that as a kid he would fish out anything resembling a vegetable and line them up around the edge of his bowl.

My stock simmers for hours, but is never brought to a boil.  Boiling will result in a cloudier stock.  It's a running joke in our family that J doesn't like cloudy soup.

Despite J's clear broth issues, we are a soup loving family.  As a kid, I took a thermos of soup to school daily.   Whether it is my Mom, J and me or J's family, soup is in regular rotation on our dinner menus.  In the winter, it's a given once a week.  Our soup is always home-made.  Never from a can or even worse - a package.

When I was working, I'd watch my co-workers warm their canned soup (it was a quick and relatively healthy lunch for them) and my mouth would water.  I remember buying a can of a healthy chicken soup and looking forward to enjoying it at lunch.  I also remember throwing it out and going to buy lunch because it tasted so terrible.  I'm a soup snob!  I proudly admit it.

This is my recipe for a classic chicken stock.

Chicken Soup Stock

1 package of Chicken Backs/Necks or 4 Thighs (see notes below)
1 medium Carrot, washed but not peeled
1 small Onion, cut in half but with the peel left on
2 Celery ribs, with leaves, washed and but into 3 inch long pieces
10-15 black pepper corns (whole)
2 Bay Leafs
1 sprig Thyme
1 medium garlic clove (peeled, but left whole)
2 litres cold water
Salt to taste

Add all ingredients to a large stock pot.  (I use a Le Creuset Enamelled Cast Iron pot.)  Place on stove top to simmer.  Do not let it boil.  Simmer for 8-10 hours.  After 5-6 hours, taste the stock to check that you've added enough salt and season as required.  After 8-10 hours - strain into a large bowl or another pot and enjoy.

Notes:

• When finished, your stock will be clear with a slight brown tint from the onion skins.  It will look and taste amazing!
• If you are using chicken thighs instead of the bones, remove the chicken after 8-10 hours and let cool slightly then remove meat from bone and reserve for your stock.
• Turkey backs/necks/thighs or the remains of your Thanksgiving dinner can be used in place of chicken.
• I start the stock by adding 1 teaspoon of salt then add more as required.  This ensures that you don't over-salt.  Remember, the flavours will intensify as the stock simmers.
• Don't add your noodles or pasta to the stock as it is cooking.  You won't be able to strain the stock if you do and the starch from the pasta will change the colour and consistency of your stock, not to mention that you'll have over cooked pasta.  Finally, it's just wrong (in my opinion).
• This stock can be served with the meat from the bones and pasta or with Beef Tortellini and a few grates of Pamigiano-Reggiano. 
• I also use this stock as the basis for my Wonton Soup and promise to post my wonton recipe and instructions for adding additional seasoning in a future post.

Red Velvet (not the cake) - Caesar Salad

When I was young, my parents and I would go out for dinner with my Aunt L and Uncle G almost every Sunday.  One of my dad's favorite restaurants was Hy's Steak Loft, so we went there often.  As a kid I didn't know that it was expensive, I just remember loving the brass swan faucet and taps in the women's washroom and the red velvet on the dining room chairs.

In grade 4 we had an art project where we were asked to bring in samples of material.  I don't remember what we made, but I carry a strong memory of a bitchy comment from my teacher.  Someone had brought in a piece of beautiful red velvet material.  In the innocence of childhood, I commented that it was just like the chairs at Hy's Steak Loft.  I don't recall what my teacher said back to me, but I remember being very hurt and confused.  I remember that she made me feel that what I said was wrong and I couldn't understand why.  Funny how stupid some adults are.

When we went to Hy's, I'd always order the Smoked Goldeye which I remember they would debone at the table for you.  We also always ordered Caesar Salad, which was made table side.  We all loved the Caesar Salad.  Over the years, I've tried a number of recipes, but have settled on this one from Anna Magazine - Issue 9.  I've tweaked it a bit to suit my taste (but that is what you are supposed to do with recipes right?)

I was given my first copy of Anna Magazine by my sister-in-law who gifted me with a subscription for Christmas.  For those of your not familiar with Anna Magazine, it is published in Winnipeg.  It's available at many locations Canada-wide and at Annamagazine.ca

What is your favourite salad?

Caesar Salad

2 heads of Romaine Lettuce, washed, direct and chopped

4 slices of Prosciutto (see note)

2 cups homemade croutons (see note) 

Dressing

2 cloves Garlic

2 Anchovies

dash freshly cracked Black Pepper

2 tablespoons Lemon Juice

1 teaspoon Worcestershire Sauce

1/2 teaspoon Dijon Mustard (see note)

1 tablespoon Mayonnaise (see note)

1/3 cup Extra Virgin Olive Oil

1 Cup Parmesan Cheese, grated

For the dressing, crush and mash the garlic and anchovies into a mixing bowl.  Add all remaining dressing ingredients except the cheese and oil.  Whisk together until smooth.  While continuing to whisk, gradually add the Olive Oil.  Continue to whisk until emulsified.  Stir in half of the cheese and refrigerate until ready to toss.

In a skillet fry the prosciutto until crisp.  Drain and crumble.  Set aside to cool slightly.

Toss the lettuce, prosciutto and croutons with the dressing.  Top with remaining cheese and serve immediately.

Serves 6-8

Note:

• I don't add the prosciutto to my Caesar Salad.
• To make the croutons, cube fresh bread (I use a multigrain baguette).  Spread onto baking sheet.  Sprinkle with 1 tablespoon of Extra Virgin Olive Oil and 1 teaspoon Italian Spice Mix.  Bake at 300F for 10-15 minutes, checking and shaking the baking sheet mid-way through.  I like my croutons toasted, but not hard.  I like them to soak up some of the dressing when tossed. 
• J doesn't like Dijon, so I use 1/4 teaspoon of Dijon Mustard and 1/4 teaspoon of dry mustard.
• I use the Hellmann's Light Olive Oil Mayonnaise.  If you like you can reduce the fat further, by cutting this in half with Greek Yogurt.  I personally wouldn't eliminate the mayonnaise entirely unless you are adding an egg yolk in it's place.  
• The original recipe calls for Fried Halloumi Cheese Cubes in place of the croutons, but I believe that Caesar Salad must have bread croutons so I've not mentioned them in the ingredient list above.  

The original recipe for Anna Magazine, Caesar Salad with Prosciutto and Halloumi Croutons can be found on annamagazine.ca 

Venus and the Crocus - Scallops with Saffron Sauce

As you know, J & I are from Manitoba where the provincial flower is the Crocus.  As a child, I remember always loving the crocus.  Little did I know that one day I would melt at the aroma and taste from the stigma of the Saffron Crocus.

Saffron is the world's most expensive spice.  It sells from $500 - $5,000 US$.  It has a sweet, gentle favour and a stunning golden-red colour.  You can use the stigmas whole or grind them to better dissolve them and bring a stronger saffron flavour to your dish.  I recommend buying the best saffron that you can afford.  I'm lucky to have many Persian Food Stores nearby and so have an abundant supply to choose from.

The scallop shell has long been associated with fertility, Botticelli's Birth of Venus cemented that image for eternity.  The scallop shell appears on Princess Diana's Spencer family coat of arms as well as both Prince William and Prince Harry's personal coat of arms.

Scallops are probably my favorite shellfish.  They are mild tasting and a good source of Vitamin B12 and Omega3 fatty acids.  They're richer than Prawns so a few go a long way.

When I think of this dish, I think of my Aunt K.  She was my paternal Grandmother's sister.  Aunt K was always the perfect lady.  She had strawberry blonde hair and big blue eyes.  She was very beautiful and so elegant.  Aunt K worked as the personal chef for one of Winnipeg's wealthiest families.  She would cook amazing dishes and introduced many of those dishes to us at family dinners.  Whenever someone important was in Winnipeg, Mrs. C would hold a dinner party so Aunt K had the opportunity to cook for many famous people.  Mom tells my that Aunt K even cooked for Frank Sinatra once.  I'd love to be able to talk to her about some of those parties!

I don't know that Aunt K ever cooked Scallops or with Saffron, but Scallops with Saffron Sauce is something that I imagine her preparing for one the C family's dinner parties.

This recipe is based on one from the Silver Spoon Cookbook which was originally published in Italy in the 1950s and became a staple wedding gift to Italian brides.  Although it's English translation is awkward and some of the measurements don't make sense - it is considered one of the bibles of Italian Cooking.  I'll provide the recipe as it appears in the Silver Spoon Cookbook, then tell you the changes that I've made to it.

Scallops with Saffron Sauce

12 Scallops
1 Carrot, diced
1 Green Onion, thinly sliced
3/4 cup Dry White Wine
1/4 cup Butter, cubed
1 tablespoon Heavy Cream
pinch Saffron Threads
Salt to taste
3 tablespoons of Italian Parsley, chopped

Add the carrot, green onion, wine and salt in a pan.  Bring to a boil and simmer for 10 minutes

Add the scallops and cook for an additional 4 minutes.  Remove the scallops with a slotted spoon, half them and place on a serving dish.

Boil the cooking juices until reduced, then stir in the butter, scream and saffron.

Pour the hot sauce over the scallops and garnish with parsley.

NOTE:  

• I prepare this dish very differently.  The thought of boiling scallops doesn't appeal to me.  I also don't like overcooked carrots.  I add about 3-4 tablespoons of diced red pepper to the carrots because I think that the flavour enhances the dish and really like the added red colour.
• I add the wine to a small sauce pan and bring simmer, reducing it for 5-10 minutes. 
• While the sauce is simmering, I saute the carrots, red pepper and green onion over low heat.  I use the EVOO spray from Costco to oil my pan prior to cooking.
• After the wine has reduced by half, I add saffron, cream, butter and stir until the butter has melted and thickened the sauce.  I should also mention that I reduce the butter by half.  The purpose of the butter is to thicken the sauce and to make is glisten which can still be accomplished by using just a few tablespoons of it.
• As soon as I've add the saffron to the sauce, I start to saute the scallops (which I have seasoned with a little salt and pepper) in a pan also oiled by a few blasts of Costco's EVOO spray.  The scallops get 2 minutes per side.  Don't overcrowd the scallops and resist the temptation to peak under them as they cook.
• I don't cut the scallops in half - I buy enough to feed my guests.  Please don't skimp by halving the scallops!
• I serve this with Risotto and a green salad with balsamic dressing.  Usually I just make a simple Parmesan Risotto, but today couldn't resist the urge to add some Saffron to my Risotto - both J and I thought that result paired perfectly with the Scallops.
• For today's recipe, I skipped the parsley garnish ('cause I forgot to buy parsley)!

Inspired by the Silver Spoon Cookbook and my beautiful Aunt K

Stuff it! - Stuffed Portobello Mushrooms

As a kid, I would never eat mushrooms.  I think that my dad paid me $5 to eat my first mushroom.  I know that he did that for green onions and I tried it with my nephew B and prawns.

J hates mushrooms and I hate cooking two dinners so I tend to enjoy mushrooms when he isn't going to be home for dinner that night.  It's not the flavour that he doesn't like, it's the texture.  I know this because I have resorted to finely mincing mushrooms or putting them through the food processor when the flavour is critical to a recipe.  My deception goes undetected and there are no complaints of strange tastes...

J had an awards banquet to attend the other evening so I made Stuffed Portobello Mushrooms.  I made two giving me left overs for lunch.

I've had this recipe for years, but for the life of me, can't recall who gave it to me.  If it was you - Thank You!  I really love how with every bite you get a taste of each ingredient.

Stuffed Portobello Mushrooms

2 whole Portobello Mushrooms
Olive Oil
2 Hot Italian Pork or Turkey Sausages, casings removed
1 teaspoon Red Pepper Flakes
1/2 medium Onion, diced
1/2 Red Bell Pepper, diced
2 stalks Celery, diced
1/2 bulb fresh Fennel, diced
2 cloves Garlic, minced
2 sprigs chopped Rosemary leaves, stems removed
3/4 cup Dry White Wine
1/4 cup Mozzarella Cheese, shredded
2 slices Whole Wheat Sandwich Bread, cubed and toasted (see notes below)
1 Egg, lightly beaten
Salt and Pepper to taste

Preheat oven to 400F.

Clean the portobellos with a paper towel and use a spoon to scrape out the gills.   Discard the stem and gills.  Place portobellos on a parchment lined baking tray (top down) and drizzle with olive oil.

Preheat your fry pan and add sausages and red pepper flakes, saute until brown.  Add the onion, bell pepper, celery, fennel, garlic and rosemary.  Saute until vegetables soften.

Add wine to deglaze the pan, gently simmer for 5 minutes.

Toss the cheese and breadcrumbs with the sausage and veggie mixture.  The bread will soak-up any remaining wine.

Taste the stuffing mixture and season with salt and pepper as required.  Then stir in the beaten egg.  At this point, the stuffing mixture should be slightly wet.

Mound the stuffing mixture on top of the portobellos  Pack it down to compact it slightly (this will stick the stuffing to the portobello).

Bake for 30 to 35 minutes until the portobello is tender and the stuffing is golden brown.  Serve with mixed green salad and balsamic dressing.

Notes:

• To toast the bread, add 1/2 tablespoon Olive Oil to a heated fry pan, add the cubed bread and toast on the stove top for 5 minutes until it starts to brown.  Remove from heat.
• In place of the sausage you can use ground turkey or pork, but you'll need to season it to your taste.
• If all of your wine has evaporated before you are ready to add the bread and cheese, add a little more - you want the bread to soak up some wine.
• I add the egg a little at a time, I often don't need to use the entire beaten egg.
• I didn't have any mozzarella so used Parmigiano Romano.  You lose some of the moisture but the  taste is Wow!

Mangia Mango for the Halibut (Halibut with Mango Salsa)

Growing up in Winnipeg (which for those of you that don't know is smack dab in the centre of Canada) fresh seafood was limited.  The world seemed a lot smaller then, grocery stores weren't like they are today.  You couldn't walk into Safeway and pick-up fresh prawns, live crab or lobster.  Winnipeg's fresh fish choices were Pickerel (called Walleye in the USA) or Smoked Goldeye.  Once or twice a year, Dominion would get a shipment of frozen pink salmon and mom would always buy one or two. I remember the first time I tasted fresh salmon while on a family vacation to British Columbia and staying with my Aunt B.  I remember my parents eating trays of fresh oysters on that trip, but as a kid there was no way that I would eat one.

While you can buy fresh seafood anywhere in Canada now, I feel lucky to be living in British Columbia where I have so many options on where to purchase fresh seafood.  I have 3 fish mongers within walking distance of our home.  Our local grocery store held a Halibut fare this weekend.  They had a fishing boat on dry dock in their parking lot and offered 10,000 pounds of Halibut for sale.  Needless to say, I purchased some.

J and I love fish/seafood.  In fact, we eat fish an average of twice a week.  We tend to sway towards wild  - never farmed - BC Salmon (the best in the world), Halibut or Prawns.  In my opinion, you can do as much with fish/seafood as you can with chicken/turkey (our other family meal staples).

Since it is spring, I wanted to prepare something colourful.  What could be more colourful and fresh tasting that Mango Salsa.  Here is my interpretation of Halibut with Mango Salsa.

Mango Salsa Ingredients

1 mango, peeled, seeded and diced
2 Tablespoons Red Onion, finely diced
2 Tablespoons Lime Juice
1/2 Red Pepper, finely diced
1/3 cup cilantro, roughly chopped
1 green onion, sliced diagonally
pinch of salt

Gently mix ingredients together, cover and chill until serving.  You don't want to end up with mashed mango!

Halibut

2 3-5 ounce halibut fillets
1 tablespoon extra virgin olive oil
salt and pepper to taste

Brush halibut fillets with extra virgin olive oil then season with salt and pepper.  Place on a preheated grill pan and grill each side for 3 minutes.  The fish will flake easily and be opaque when done.

Top with a healthy dollop of Mango Salsa when plating.

Note: 

• This recipe serves 2, adjust quantities as required.  
• For extra 'kick', add 1 seeded, finely diced jalapeño pepper to the salsa. 

Balderdash - Vietnamese Grilled Chicken with Vermicelli (Bun Ga Nuong)

My husband J and I were both born and raised in Winnipeg, Manitoba.  After we married, we moved to Vancouver, British Columbia.  It's been 20+ years now, and while we are still prairie kids, we have developed a Vancouver palate and thought process.  Our family in Winnipeg have come to appreciate that change in us.

When we're together, the family will often play our version of Balderdash.  For those of you not familiar with the game, the dealer selects a card with a real, but uncommon and very unusual word on it.  The players then each supply their own convincing definition. The dealer will read each player's definition and the real one.  Points are awarded each time you select the correct definition and someone selects yours as correct.  Strangely my brother-in-law N's definitions never seems to be selected - they usually involved a body part and have us rolling on the floor laughing.  My purpose for sharing this story is that our family says that they can always tell my husband's and my definitions because they involve a food or cooking utensil.

I think that my family will find it amusing that my first post is not of a common Canadian dish or something from my own or my in-law's family recipe repertoire.  Instead it is for Bun Ga Nuong.

My husband and I are crazy for authentic Bun Ga Nuong.  Although there are a lot of ingredients, it's such a simple dish, and one in which you truly appreciate the flavor of each ingredient.  The key is using the freshest ingredients that you can find, and the Dipping Sauce called Nuoc Cham.  I confess that we love the Nuoc Cham so much that we just pore it over the entire dish.

Ingredients
Dipping Sauce (Nuoc Cham, recipe below)
1 1/2 lbs boneless chicken (for the best flavor, use a mix of breast and thigh meat)
1 tsp salt
1 tsp red chill powder
2 cloves garlic, finely minced
1 shallot, finely minced
2 tsp papaya, crushed into a paste
1/2 tsp baking powder
2 tbsp grated palm sugar
2 tsp lemongrass puree
1 cup green onion, sliced into 2" pieces
3 tbsp soy sauce
2 tbsp lime juice, to drizzle over cooked chicken
1/2 tsp black pepper
1 (16oz) package vermicelli rice noodles (bun in Vietnamese), cooked and cooled to room temperature
1 cucumber, seeded and cut into matchsticks
1 cup iceberg lettuce, shredded
1 cup carrots, cut into matchsticks
4 tbsp fresh mint, chiffonade
3 tbsp roasted unsalted peanuts, slighted crushed
2 jalapeno peppers, thinly sliced (optional)

Directions

Trim all fat from the chicken breasts and thighs.  Slice into 2 1/2 inch pieces.  Season with salt and red chilli powder.

In a bowl large enough to hold the chicken meat (or a large ziplock bag), combine garlic, shallot, papaya, baking powder, palm sugar, lemongrass, green onion and soy sauce.  Add the chicken and toss to coat well.  Refrigerate for a 1 hour.

Remove from the refrigerator ahead of cooking to bring it back to room temperature.  Preheat a large non-stick grill pan.  Just prior to adding the meat, brush the pan with oil.  When the pan and oil begin to smoke add the chicken.  Cook 5 minutes (or until a caramelized crust begins to form) and then flip the chicken.  Grill for another 5 minutes.  Finish with a drizzle of lime juice and a sprinkle of black pepper.

In a single serving sized bowl, add a 1/2 cup (or more) of the cooked, cooled vermicelli rice noodles.  Add lettuce, mint, cucumber and carrots as desired.  Top with grilled chicken and sliced jalapeno peppers (optional).  Garnish with a small amount of crushed peanuts.  Serve with Nuoc Cham.

Notes:  Cooking is all about customizing to your own taste and what you have on hand, for example, I didn't have iceberg lettuce and neglected to pick-up any on this morning's shopping run.  In it's place, I used a mixture of romaine, green leaf and kale.  I like bean sprouts, so I garnish with them even though I don't include them in the ingredients above.  Don't skip the papaya.  It is key to tenderizing the chicken.  Excess papaya or lemongrass puree can be frozen in ice-cube trays and stored in the freezer for use at a later date.  You'll find powdered Palm Sugar in your local market, but it will likely be insanely priced.  If you are lucky to have a T&T or Osaka Market near you, they will carry a hard, hockey puck-like Palm Sugar at a fraction of the price.  I use the hockey puck type and grate it with a microplane. 

Dipping Sauce (Nuoc Cham) 
4 tbsp fish sauce
3 tbsp rice vinegar
5 tbsp boiling water
4 tbsp brown sugar
2 tsp freshly squeezed lime juice,with pulp
4 tsp garlic, finely chopped
2 tsp red Thai Chili pepper, finely chopped (or less as desired)

In a bowl, dissolve the sugar in boiling water.  Let cool to room temperature.  Add rice vinegar and lime juice.  Mix in garlic and chill pepper.

Inspired by The Noodle Guy.