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Roshan Kanagarajah

@kitchenguerrilla

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#Toronto
🇨🇦 Marinades, Hot Sauces & Dry Rubs. 100% Flavour.

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HAKKA STYLE CHILI BEEF SHORT RIBS 🔥🥩🌶️
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I order Hakka chili chicken at least 52 times a year 👀 I love it and I can never get enough. 😂
Sometimes you just have to change it up.. a little.
I also love short ribs and since Hakka restaurants don’t do short ribs, I just started doing it myself!
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You can do it now too! 👌🏾
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You seen it here first! 😉
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INGREDIENTS:
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2 lbs sliced beef short ribs (cut into per-bone sections)
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Velveting Marinade:
1 tsp baking soda
1 tbsp Shaoxing wine
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Aromatics:
100 g sliced yellow onion
15 g sliced Thai chili (increase for more heat)
1 tbsp minced garlic
10 whole dried red chilies (optional)
Neutral oil
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Sauce:
2¼ tbsp light soy sauce
1½ tsp dark soy sauce
½ tsp white vinegar
1 tsp Shaoxing wine
¼ tsp kosher salt
¼ tsp MSG
1½ tsp sugar
¼ tsp ground white pepper
¼ tsp ground black pepper
1 tsp chili flakes
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METHOD:
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1. Marinate the short ribs with baking soda and Shaoxing wine. Mix well and refrigerate for 30–40 minutes only.
2. Mix all sauce ingredients until fully dissolved. Slightly warm the liquid if needed, then add pepper and chili flakes after.
3. Lightly rinse the beef under cold water to remove excess baking soda. Pat completely dry.
4. Heat a wok or pan over high heat with oil. Sear the short ribs in batches for a deep crust. Lightly season with salt. Do not overcrowd the pan. Set aside.
5. In the same pan, using the rendered fat and oil, add the onions, Thai chili, and dried red chilies. Cook until the onions soften and develop a light golden colour. Lightly season with salt. Add the garlic towards the end to prevent burning.
6. Bring the pan back to high heat. Stir the sauce and pour it in. Let it heat for 30–60 seconds.
7. Add the beef back in and toss to coat. Let the sauce reduce slightly until it clings to the meat. Do not over-reduce.
8. Return the aromatics to the pan and toss well. Optional: add fresh Thai chili for extra punch.
9. Taste and adjust seasoning if needed. Serve hot with white rice or as a side.
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ENJOY!!!!
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🎥 @familyfoodie.to by @kitchenguerrilla

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3 months ago

It’s #Tamil wedding season + #Mango #Milkshake SZN! 🥭🥤
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You already know if you’re at a Tamil wedding, these go down way too fast, and you’ll be on your 2nd or 3rd one real quick! 😅
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This is easy to make at home and you don’t have to worry about being judged for having too many or flagging down the busy banquet staff. 😭 (this one also tastes a lot better👌🏾).
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RECIPE (3-4 servings):
*250 mL mango pulp
*75 mL condensed milk
*300 g vanilla ice cream
*150 mL 3.25% milk
*100 g ice
BLEND AND ENJOY!
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#milkshake #recipe
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🎥 @familyfoodie.to by @kitchenguerrilla

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a month ago

JAFFNA SEAFOOD KOOL 🦀🦐🐟
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A traditional and the official soup from Jaffna, the northern coast of Sri Lanka. Very rich in seafood flavour, hot and tangy, it will leave you addicted!
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There is no one way to make this, every family and region has their own ways to prepare it as the availability of seafood and ingredients changes. However the core recipe does stay the same, such as fish, crab, shrimp, odiyal flour, tamarind and moringa leaves. The result is always the same though - delicious and maxed out with flavour, putting you to sleep shortly after! 😂
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Today I’m using @spiseatrading JAFFNA GOLD boxed U5 crab, a high quality frozen crab already cleaned and ready to use. They’re a company based in Jaffna, supporting the local fisherman and helping women secure employment. The crab is caught and processed right off the coast of Jaffna.
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RECIPE IN THE COMMENTS!!!!
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🎥 @familyfoodie.to
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#jaffna #kool #odiyalkool #foodporn recipe by @kitchenguerrilla

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188

2 months ago

After an epic Kothu Roti showdown, we have our 2026 champion... 🔥

Congratulations to @jayz_cuisine for taking home the Best Kothu Roti title at Kothu Fest 2026! 👏🏆

With every team bringing their A-game, the competition was tough, but Jay'z Cuisine earned the top spot after being judged by @kitchenguerrilla, @imrun.texeira , and @chefdevan on flavour, technique, texture, and presentation.

A huge thank you to every vendor that competed this year. The level just keeps getting higher, and that's a win for our entire community.

Congratulations again to Jay'z Cuisine! Enjoy the spot on the throne... until next year.🌶️ 🚀

🎥 @froznmedia

#KothuFest2026 #KothuFest #Tamil #toronto #KothuRoti taken in Scarborough by @kitchenguerrilla

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10 days ago

#Certified 🫡🐺🪶
@wakaflocka
@stallionka
#BrickSquad
#KitchenGuerrilla by @kitchenguerrilla

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18 days ago

KITCHEN GUERRILLA TEAM 🔒💯 #brothers

@kothufest

#Toronto #Tamil

📸 @imrun.texeira 🔥 taken in Scarborough by @kitchenguerrilla

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19 days ago

Talk about having the best kothu in town?

Talk is cheap.

Let the kothu do the talking. 🔥🔥🔥🔥🔥

July 4th. Albert Campbell Square.

Let’s chop it up and see who wins! 🏆🏆🏆

See you at @kothufest 2026.

🌶 @kothufest
📅 Saturday July 4, 2026
📍 Albert Campbell Square
🕙 11:00am - 10:00pm

⭐Kothu Fest is proudly presented by @varunan_asokan

😁Smile partner @sandhurstfamilydental

🎶Digital streaming partner @playmi.ca

🎟️Ticketing Partner @ticketmi

🍺@heinekenca official beer sponsor

🍺🏢 @mansion_pickering beer garden partner

📰 @tamilculture digital media partner

#KothuFest2026 #kothuculture #WeAreCulture #ScarboroughEvents #thingstodotoronto taken in Albert Campbell Square by @kitchenguerrilla

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24 days ago

@kothufest 2026 🍽️🥘
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If you don’t know Kothu, let me put you on. It’s shredded roti, chopped up and stir fried with egg, meat, and a mix of spices that hits different every single time.
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Judging this festival reminded me why I love food in the first place. Every team brought their own version. That’s the kind of food culture I want to keep showing up for.
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Huge respect to the Tamil community in Toronto for building something that’s lasted a decade and keeps growing. Grateful to be trusted with a judging spot at a festival with this much heart behind it.
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#KothuFestival #TamilFood #TorontoFoodie #KothuRoti #TamilCommunity taken in Toronto, Canada by @kitchenguerrilla

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20 days ago

JAFFNA BUTTER LOBSTER 🦞🌶️🔥
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Inspired by the famous HK lobster towers! Fired up with #Jaffna spices and real heat!!
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This is a dish that could only come out of #Toronto! 😎
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Eating at Chinese Seafood restaurants in my city, always feeling inspired to “Jaffna” my favourite dishes, here we are again, this time going for the lobster tower.
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INGREDIENTS:
• 725g (approx 1.5lb) lobster tails, halved and cut into quarters/thirds (rinse after cutting, then pat dry thoroughly)
• 100g cold unsalted butter, cut into ½-inch cubes (divided)
• 20g sliced garlic
• ½ tsp minced ginger (approx. 2.5g)
• 15g sliced Thai chili
• 5–6 scallions, sliced (green parts only)
• 15–20 curry leaves, sliced
• ¼–½ tsp cayenne pepper (optional)
• 85–100g cornstarch
• Neutral oil for frying
• Generous handful moringa leaves (cleaned and dried)
• Fresh lime
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Dry Seasoning Mix:
• ½ tsp chili flakes
• ½ tsp black pepper
• ¼ tsp MSG
• ½ tsp kosher salt (or to taste)
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Cooking Sauce:
• ½ tbsp light soy sauce or Maggi soy seasoning (reduce MSG if using Maggi)
• ½ tbsp Shaoxing wine
• 1/3 tsp sugar
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METHOD:
1. Cut lobster tails, rinse off shell fragments, and pat completely dry. Leave uncovered in fridge.
2. Mix soy, Shaoxing wine, and sugar until dissolved. Set aside.
3. Combine the dry seasoning mix - chili flakes, pepper, MSG, and salt. Set aside.
4. Heat oil to 350°F (175°C).
5. Toss lobster with a pinch of salt, pepper, msg and chili flakes, then coat generously with the cornstarch. Do this just before frying.
6. Fry moringa leaves 10–15 seconds until just before crisp. Drain and salt lightly.
7. Fry lobster about 3 minutes until lightly crisp and par-cooked. Remove.
8. Reserve 3 tsp oil and discard the rest.
9. In a clean pan, heat reserved oil with half the butter over medium-high.
10. Add garlic, ginger, chili, curry leaves. After 20–30 sec, add lobster + seasoning. Toss.
11. Increase heat, add sauce, toss until glossy and slightly thickened. Add cayenne off heat if using.
12. Add remaining butter and toss to emulsify. Adjust salt.
13. Add scallions, toss, and plate stacked.
14. Garnish with crispy moringa leaves and serve with lime.
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Enjoy!!
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🎥 @familyfoodie.to by @kitchenguerrilla

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4 months ago

JAFFNA SEAFOOD FRIED RICE! 🦐🦑🦀🌶️🔥
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I’m a Scarborough man so fried rice and Chinese restaurants is something I’ll never give up! Here is a Toronto-Tamil “Jaffna” inspired fried rice for you! Use this to go flex on your people!
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@hexclad Wok 👌🏾
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Serves 5–6 as a side or 3–4 as a meal
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INGREDIENTS:
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Rice & Vegetables
• 900–1000g day-old jasmine rice
• 130g yellow onion, diced
• 50g carrot, shredded
• 50g snow peas or green beans, thinly sliced on a bias
• 50g leek (white part), thinly sliced
• 30g leek (green part), thinly sliced
• 2 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1 pandan leaf (8-inch), cut into 1-inch pieces
• Small handful curry leaves, torn
• Thai green or red chilies (optional, to taste — too much will overpower the balance)
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Seafood & Egg
• 280g black tiger shrimp, peeled and deveined
• 250g squid, cut into ½-inch pieces
• 200g crab meat (claw meat preferred — fresh or good-quality canned)
• 7 eggs, beaten
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Fried Rice Seasoning
• ½ tsp ground turmeric
• ½ tbsp chili flakes (Sri Lankan preferred)
• 1 tsp freshly ground black pepper
• 1½ tsp kosher salt
• ¼ tsp MSG (optional, but recommended)
• 1 tsp sugar
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Neutral oil for frying and sautéing
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METHOD IS IN THE COMMENTS BELOW! 👇🏾
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Enjoy!!! 🙏🏾👌🏾
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🎥 @familyfoodie.to by @kitchenguerrilla

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4 months ago

Thought I’d share my family #appam recipe with you all. 👌🏾
The #Tamil variation from the North East of Sri Lanka, using heritage raw red rice and fresh grated 🥥!
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Soft fluffy center. Crispy lacy edges.
Beautifully round appam every time.
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INGREDIENTS:
• 250g raw red rice
• 250g basmati rice
• 12g skinned black gram lentil aka urad dhal
• 50g all-purpose flour
• 70g fresh shredded coconut
• 2/3 tsp instant yeast
• 5 tbsp white sugar
• 1/2 tsp baking soda
• 50ml coconut milk
• pinch of salt
• water
METHOD
• 1 Soak overnight – Rinse the red rice, basmati rice, and urad dhal until water runs mostly clear.
Cover with fresh water and soak overnight.
• 2 First blend – Drain well and blend with 1 cup lukewarm water for 20–30 seconds. The texture
should be grainy, not smooth.
• 3 Strain the rice pulp – Strain out 120g of the grainy paste and press to remove most of the
liquid. Pour the extracted liquid back into the blender.
• 4 Cook the paste – Cook the 120g strained paste with 300ml water into a slightly loose porridge.
Cool completely.
• 5 Make the smooth batter – Blend the remaining rice mixture with coconut, 150ml water, flour,
and 1 tsp sugar until completely smooth.
• 6 Ferment – Combine the smooth batter, cooled rice porridge, 150ml water, and yeast in a bowl.
Whisk until smooth like pancake batter and ferment 5–6 hours in a warm place.
• 7 Finish the batter – Mix in coconut milk, baking soda, 4 tbsp sugar, and a pinch of salt. Rest 15
minutes and whisk again.
• 8 Cook – Heat an appam pan on medium low and lightly oil it. Pour in batter, swirl the pan to
coat the sides, cover, and cook 3–4 minutes until the center is soft and edges are thin and crisp
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For coconut milk appam: combine thick coconut milk or coconut cream, with your preferred level of white sugar or palm sugar, and drizzle in the center after the appam has set on to the pan (after about 30 seconds)
For egg appam: crack an egg in the center of the appam after it has set on to the pan (after about 30 seconds), it is better to use small-medium eggs for egg appams as it will reduce the cook time for the eggs.
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STAY TUNED FOR THE SAMBAL RECIPES COMING SOON! 😃
🎥 @familyfoodie.to by @kitchenguerrilla

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5 months ago

@kothufest — we tried some insanely good food & kothu roti 😎

Thank you for the invite @kitchenguerrilla

Short rib kothu roti 🫓 - @jayz_cuisine
Jerk chicken kothu roti 🐓- @suuugs.cookin
Butter chicken kothu roti 🧈- @saffronspicekitchen
Chai ☕️- @nitanchai
Mutton birria tacos 🌮@dopesmoke_bbq
Smash burger 🍔- @eggnsmash
Jerk chicken Sando 🍗 - @butcher.boyz
Chilli chicken kothu roti 🐔 - @karikalan_unavakam

#tamilfood #toronto #torontofood #torontothingstodo #kothuroti taken in Albert Campbell Square by @kitchenguerrilla

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19 days ago