Stir fry egg with garlic chive
Egg and garlic chive is a common home-cooked meal in Southern China. It is quick and easy to cook, nutritious, and comforting.
The easy 10-minute cooking involves:
Read the rest of this entry »Bonito fish with chili bean paste and white wine
I picked up some fresh Australian Bonito fish today. Cooking such a firm, meaty and bland fish can be challenging, as it can be easily over-cooked.
So I pan fried it as cutlets with chili bean sauce. Here are the steps:
Read the rest of this entry »Meals for homeless – saute mushroom with bacon, onion, capsicum and green shallot
I used rescued vegetables to cook for our homeless friends last week. There were some lovely button mushrooms, which I made a simple dish with bacon, capsicum, carrot, onion. They devoured it.
Here are the easy cooking steps:
Read the rest of this entry »Meals for homeless – poached chicken with oyster sauce (FODMAP friendly)
This is a simple and delicious meal with whole chicken(s) and a few other ingredients – oyster sauce, sesame oil, ginger, shallot and corn flour. For a FODMAP friendly recipe, use only green part of the shallot.
Here are the easy steps:
Steamed pork belly and leek buns
Hot steamed buns were one of the most popular traditional breakfast in Southern China. Street carts loaded with juicy buns and heavenly aroma lingering in the cool morning air, in the background the dings and dangs of a thousand push-bike bells, pure and precious urban comfort.
My recipe is as follows:
Bacon and cucumber stir fry (gluten free, FODMAP friendly)
Crunchy cucumber and crispy bacon – an easy meal in 15 minutes.
- Slice the cucumber and bacon
- In a frying pan, drizzle a little oil and added the bacon pieces; pan fried the bacon until nearly crispy
- Add the cucumber, a little sugar and white pepper, toss for 30 seconds or until the cucumber is hot
And there – a big bowl of tasty veggie and yummy bacon for dinner.
Beef with Asian dipping sauce (FODMAP friendly, gluten free)
I grilled some Angus rump steak and served it with an Asian dipping sauce. A lovely meal to share with friends.
Here are the easy steps:
Read the rest of this entry »Chicken feet and corporate greed
“The inherent vice of capitalism is the unequal sharing of blessings; the inherent virtue of socialism is the equal sharing of miseries”. Winston Churchill.
I thought of corporate greed . . . those executives who share their visions loud and proud, and take the bones out of the companies until it is on the verge of collapse. They then harvest bonus when time is good, and enjoy golden handshakes when the reality unfolds.
Corporate greed reminds me of chicken feet – skin and bone, tasty, yet unfulfilling as a meal. If a full-time worker struggles to feed his family and put a roof over their heads – is this meal a blessing or misery?
Cooking method is as follows:
Read the rest of this entry »Meals for homeless: turmeric eggs with chili tomato salsa
This is a simple ‘please-all’ egg recipe with a tangy chili and tomato salsa. It is often the first dish to be emptied at the street buffet for our homies.
Easy method is as follows: Read the rest of this entry »
Autumn sword flower soup 霸王花汤
Cantonese loves soups . . . soups for spring, summer, autumn and winter.
My favorite autumn soup is the sword flower soup, cooked with chicken bones, dried sword flowers, carrots, almonds, Chinese dates and Chinese mushrooms.
It is so easy to made – just put all the ingredients with water in a pressure cooker, and it is done in 60 minutes.
Meals for the homeless – grilled chicken with Korean pepper flakes and Indian garlic ginger paste
Simple, delicious and budget – 4 kilo of chicken fillets for our homeless friends. Have a great weekend everyone.
Easy steps as follows:
Read the rest of this entry »Chili, ginger and garlic prawns (gluten free)
Some summer Friday afternoons following the school pick ups, my school-mum friends may drop by for a few glasses of bubbles and the kids have a swim in the pool.
I always keep some easy-to-cook ingredients in my freezer for such occasions – homemade curry puffs, spring rolls, and of course, wild caught Australian prawns. The prawns are delicious, already peeled, easy to defrost, and quick to cook.
Method is as follow: Read the rest of this entry »
Bitter melon with beef and fermented black bean, and the story of the ‘left-behind’ children
When I chatted with my friends over lunch today, I told them about the documentary about the left-behind children in Southern China.
These children lived in small and remote communities deep in the beautiful mountains in the GuangXi province, bordering Vietnam. With limited land for farming, their parents left home to work in factories in the coastal cities. Some children lived with their elderly grandparents. Some children, as young as 12 years old, looked after themselves and their younger siblings.
Living in leaky shacks, these children faced daily challenges with the lack of food, water, firewood, money for school, and loving care by parents. Yet, the children were full of hope and spirit. Their daily chores, besides going to school, were fetching water, growing a few corns, collecting wild vegetables and cooking meals. The children looked forward to seeing their parents once a year during the Luna holiday, when the massive migration of workers returned home to their families.
Amazing resilience, their unique stories filled with sadness and joy.
“I was a left-behind child too, together with my younger brother and sister,’ say my friend Loyd, who came from Malaysia. “I was cared by my grandparents until I was 9 years old. My parents worked at a logging site in the forest. My dad leased out equipment to the workers, while my mum worked as an administration clerk for the big logging company.”
” How do you feel about it, growing up without parents?” I was curious.
“This was the life we were given. We appreciated what we had.” Loyd said.
I always look up to this man, kind, respectful and calm. Life is good for him and his family.
I cooked a bitter melon dish tonight. Bitter melon is an unusual vegetable with bumpy husk and a peculiar peppery taste. Some people hate its bitterness, yet many more appreciate the humble and unique deliciousness it offers.
Life is good when you appreciate it.
Easy stir fry method is as follows:
Meals for the homeless – summer ice tea, and John’s first night as a rough sleeper
I met John at the homeless feed. He was a regular volunteer at the weekly street buffet. Newly settled in social housing, John cooks delicious desserts for his street friends. A warm and witty man, John was a lawyer at a major bank before he became a rough sleeper.
‘I was a lawyer at a major bank before I became homeless,’ John pointed to a corner next to a shop front, ‘that was my sleeping spot“.
‘My first night on the street,’ he smiled, ‘Hunter gave me her bedding. She slept on the concrete floor that night.‘
‘The guys here accepted me unconditionally.’ He said, ‘Guys here, so many of them are willing to pull their shirts off their backs and offer it to you.’
‘Many think homeless people are drug addicts, alcoholics or have mental illnesses. I don’t smoke or drink. A car accident and circumstances put me on the streets among these guys.’ J said humbly. “I was a corporate lawyer before that’
‘And I love your ice tea’, he said.
Ah, I made delicious ice tea to bring smiles and cheerfulness. Perfect for the hot summer days – chilled English Breakfast tea, with lychee, pineapple, sliced oranges, lime, honey and mint.
I wish for a simple world of kindness and acceptance for all souls.
Meals for the homeless – Indian spiced chicken
This week, I made some Indian spiced chicken drumstick fillets for our homeless friends.
I marinated the chicken thigh fillets with garlic and ginger paste, yogurt, cumin, turmeric, chili powder, garam masala, mustard oil, sesame oil, salt and black pepper. Then I grilled the chicken pieces until they are cooked.
Chicken giblet with cucumber (sustainable living #3)
Chicken giblets need to be cook quickly to avoid over cooking. So I blanch the giblets in hot water quickly before slicing and pan frying. Once blanched, I cook the giblets the same way as the chicken liver.
Here are the easy steps:
- Blanch the giblets quickly in hot water; transfer to a plate to cool
- Thinly slice the giblets
- In a frying pan, add some cooking oil, bring it to very hot temperature; add sliced ginger, minced garlic, and sliced chili; add sliced giblets, a little sugar, toss; splash a little dark soy sauce, sesame oil, white pepper, toss; remove from heat
- Add some sliced shallot / scallion, toss
- Add some sliced cucumber, toss
- Garnish with chopped coriander
The giblets taste better the next day, served chilled as a salad (‘liang-ban’).
Chicken liver with oyster sauce (sustainable living #2)
My favorite chicken liver recipe calls for a quick stir fry in a very hot wok.
It is super simple:
- In a frying pan, add some cooking oil, bring it to very hot temperature
- Add sliced ginger, minced garlic, sliced chili, and sliced shallot / scallion (white part only), toss lightly
- Add chicken liver pieces (cleaned and trimmed in advance); splash in a little sugar and toss (for aroma), splash in some dark soy sauce (for color), oyster sauce, white pepper, stir fry till cooked
- Add some sliced shallot/scallion (green part), toss
- Garnish with chopped coriander and toasted sesame seeds
Stir fry Pig tongue with leek (sustainable living #1)
Our family talked about sustainable living from time to time. We achieved very little – the house is unsuitable for solar panels, and we are too busy to run a productive veggie patch or to keep a coup of chickens.
One thing we do well as a half-Asian family, is to use “fifth quarter” cuts such as offal.
Here is a stir fry pig tongue dish this week:
Simple cooking steps are as follows:
Wonton ‘salad’ with XO Sauce
Some beautiful people at my husband’s work organised a picnic lunch last weekend. It was a diverse mix of people – Australians, Germans, Chinese and a few Indian families. A father brought his son and some yummy curry cooked by his wife’s friend.
“Why your wife’s friend cooked for us, a bunch of strangers?” we asked.
“Our Indians always help each other out in the community”, he smiled, ‘my son, for example, lived with his aunt for a few years; and our neighbor had picked him up from school for many years, unpaid of course”.
That sounds lovely, and a dream for many of us.
I live in a suburb in Sydney. I like the area because it has lots of big trees and the community was warm and welcoming. Things changed over the past few years with skyrocket housing prices. Moms are now working more hours and the stress spreading in the air.
How I wish we could have a closely knit community who can help each other, or simply having the time to ask each other, “are you ok?”
Here is a large wonton ‘salad’ I prepared for the picnic, a dish perfect for sharing.
The dish is somehow Cantonese, spiced with a Hong Kong style XO sauce made with scallop, fish, garlic and chili; yet it is not quite Cantonese as it was served lightly chilled, a cooking style used frequently by Northern China called the ‘liang ban’ (cool-mix).
A video on how to wrap wontons is also attached below.
Recipe is as follow: Read the rest of this entry »
Fried rice with Asian spices, and memories of Auntie Wong (gluten free option)
I first learned how to use Asian spices from my best friend’s late mother whom I dearly called Auntie Wong.
Growing up in Malaysia, Auntie Wong was an acrobat in a circus, and later became a self-trained dentist. ‘How do you install a denture for an old lady without a single tooth,’ she laughed,’ luckily I was young and good looking then, I asked male dentists for helps and was never refused’.
Auntie Wong migrated to Australia in early 1980s with her three daughters. She ran a small take away shop in Glebe, an inner Sydney suburb, selling Malaysian fast food. To supplement the limited income from the shop, in the evenings she made spring rolls for catering companies. My friend Mei, the youngest daughter, helped with the spring rolls while she was still in primary school.
Some years later, Auntie Wong saved up enough money and bought a studio apartment. Auntie and Mei lived there for many years, sharing a bed. In their tiny but always welcoming home, Auntie Wong cooked me many heart-warming meals. The smell of delicious food filled the small space, and what a wonderful place it was. My favorite dishes were the Singapore meat and bone soup, noodles with salmon XO sauce, and fried rice with Indian spices.
While enjoying meals, auntie told me many of her life stories. I was always inspired by her amazing abilities to adopt to changes, and her keen spirit for new adventures.
Here is my version of a spiced fried rice – simple, aromatic and satisfying, with fond memory of Auntie Wong’s kindness and love.
Read the rest of this entry »Snow fungus (雪耳), goji berries (枸杞) and chicken soup
Cantonese love soups.
There are soups for every weather condition, every season and very occasion. There are soups to warm your body, or to cool your temper. The key to a good soup is to balance all the ingredients for maximum nurturing effect. Snow fungus with goji and chicken is one of these well-balanced soups that can rejuvenate your mind and soul.
Snow fungus, also known as the silver fungus, is sometimes recognized as the champion of all fungus. Historically it was used by the royals and rich families as a remedy to boost their health, with supposedly nurturing effects for internal organs, skin and brain, as well as anti-inflammatory and anti-tumor effects.
Goji berries as a herbal remedy, was documented in various ancient Chinese medicine compendiums dated as early as the 1500’s. Today, it is a common Chinese ingredient with supposedly positive effects on liver, kidney, sore back, joints, tiredness and poor eye sight. Families use it frequently in soups and teas.
Sounds like a magic, doesn’t it. The soup is warm, gentle and comforting. Hope you will like it.
Easy method is as follows:
Meals for the homeless – chicken siumai dumplings
Winter is here, and it rained most days last week. It was very uncomfortable for our rough sleepers. So I made an extra effort to make them some chicken siumai dumplings.
Although time-consuming, chicken siumai dumplings are very easy to make. My simplest version has only a few key ingredients – wonton wrappers, chicken mince, chicken bouillon powder, salt and white pepper, and cooking oil for pan-frying.
I first made the meat paste, then wrapped the dumplings. I steamed the dumplings, following by pan-frying the dumplings slightly, so they won’t stick during transit to the homeless feed.
The easy method is illustrated as follows:
Read the rest of this entry »Shandong shredded chicken, memory of a cranky Mr. Chen (FODMAP friendly option)
As the years went by, I found myself complaining more – the traffic, the bad drivers, so many conflicts around the world. Why can’t everyone just do the right thing, and the world could be a better place?
Some days, I thought I might have turned into a cranky person, like Mr. Chen.
Mr. Chen was a university friend to my father. During the culture revolution, his family was labeled as the enemy of the state. His house was searched, and wealth stripped; his father was prosecuted and thrown into jail; and Mr. Chen himself without a job or means to support himself. Like many others ahead of him, he took the dangerous journey to the Pearl River Delta, jumped into the river, and swam across the sea to seek freedom. He was shot at by the soldiers, but fortunately landed safely in Hong Kong. Worked as an engineer, he married a lady 10 years younger. He was very fond of Mrs. Chen and constantly praised her achievements, such as being able to speak fluent English, and had worked as an executive assistant to a hotel general manager.
The Chens migrated to Australia in early 1980s. With their savings, they bought a small grocery store at Rose Bay and an apartment at Point Piper, both are rich suburbs of Sydney. Their apartment, although had wonderful views of the Sydney harbor, was dark, miserable, and quite a mess.
When I arrived in Australia in late 1987, my father asked the Chens to provide me with guidance and helps. Whenever Mr. Chen had the opportunity, he would talk about Chinese politic. He spoke with the deepest anger and hatred, teeth crunching and fist waving. He yelled at me from time to time, for my lack of interest of his topics, and I did not keep my mouth firmly shut.
Within a few months, I found a job at a Chinese restaurant. The restaurant specialized in mid-north cuisine, such as Peking ducks and spicy Sichuan dishes. The Chens had dinner in the restaurant one night, and particularly liked the Shandong shredded chicken. They asked me to get the recipe, which was refused by the chef. The Chens did not speak to me ever since.
I found out many years later, that Mr. Chen told my parents, who were afar, that I was very naughty – I enjoyed working as a waitress; and I went out for suppers with with co-workers after work.
The last time I heard of the Chens, they were running a small restaurant in a suburban office park. Every morning at 3am, Mr. Chen, then 78 of age, got out of bed to collect supplies; then he joined his wife at the restaurant to work.
I can’t say that I appreciated my experience with Mr. Chen. But I sincerely hope they are enjoying their life, and are happy.
And here is my version of a Shandong chicken, recalling the ingredients and method I learnt from the restaurant. I first placed the chicken in brine overnight, then shallow-fried the chicken with soy sauce, steamed the chicken, shredded the chicken, and served the chicken with a tangy and spicy sauce.
The most important element of this dish is the sauce. It is sweet, sour, salty and spicy – just like life, never boring.
Recipe and easy steps are as follows:
Read the rest of this entry »
Meals for the homeless: stir fry pork with soy sauce, lemon juice, tomato sauce, port wine, turmeric and cumin
I bought two pork shoulders, which gave me about 3kg of good quality meat after I trimmed off the fat and skin. I marinated the pork slices with dark soy sauce, light soy sauce, lemon juice, tomato sauce, brown sugar, port wine, turmeric, cumin and white pepper. I also added a few table spoons of corn flour. I then left the pork in the fridge overnight, covered.
The next day I pan fried the pork in small batches, using a generous amount of cooking oil. I used the highest temperature possible, so I could achieve an intense ‘dry fry’ texture and taste. After I finished cooking the pork, I added some saute capsicum slices and saute green shallot (scallion) for colors.
It tasted delicious.
Beef flank stew (牛腩) with Asian spices and soy sauce, my memory of the hawker stall on the ‘Poetry Book Road’ ( FODMAP friendly)
When I was a little girl, I walked to the primary school each day. I ate breakfast along the way. I had a ten cents allowance for two plain steamed buns each morning.
I walked down a street commonly known as the ‘Poetry Book Road’. For many years, the street was renamed as the ‘Red Book Road’ in honor of Chairman Mao’s red book of quotations.
At the end of the street, there was a tiny hawker stall selling beef flank and pig intestines. In winters, the hot steam rose from her big pots. The aroma of soy, star anise and clove lingered in the air, mouth-watering and irresistible. The stall operator was a middle age woman, short, chubby and never smiled. She had a pair of gigantic scissors that made loud ‘chop chop chop’ sound. When she received an order, she cut some small pieces off a larger piece, skillfully threading them to a bamboo stick without touching them with her hands. A stick with 3 pieces of juicy, fatty and heart-warming meat cost 10 cents. It was a difficult decision for a little girl – spending the 10 cents on a meat stick and be hungry for the rest of the morning, or two plain buns. I took some deep breaths (the aroma was so good) and nibbled on the tasteless buns.
Now I remembered, the two buns never filled me up anyway. At school I sat next to a boy whose name was ‘Bin’. We enjoyed a few laughs as our stomachs rumbled at the exact same moment.
I cooked beef flank many times over the past many years. It always brought back memories of the hawker stall on the Poetry Book Road.
Recipe is as follows: Read the rest of this entry »
Chilled pork hocks with soy sauce and Asian spices (FODMAP friendly, gluten free option)
A common style of Chinese cooking is called ‘liangban’ or ‘liangchai’, which means a salad-like chilled dish. The ingredients for these dishes can be very diverse, from vegetables to different kinds of meat including offal. My husband’s favorite liangchai is Sichuan style liver and tongue. My favorite liangchai is pork hocks.
This week I made a liangchai with pig hocks. It took 2 days, but the process was very simple and easy.
Recipe is as follows:
Meals for the homeless – simple stir fry noodles with bacon, leek and carrot
Fried noodles is one of those ‘as you please’ dishes and you can add whatever ingredients you like. For the weekly homeless feed, I like to compliment main dishes with a simple noodle dish. Every week I change the ingredients to please our friends’ taste buds.
This week I made a noodle stir fry with bacon, leek and carrot.
Method is as follows:
Pan fried tofu with soy sauce (FODMAP friendly, gluten free option, vegan)
When I was growing up in China, tofu was the cheapest protein and it was always plentiful. At the fresh food market they sold tofu on a large timber slab, carefully cutting out the required portion for each customer – 10 cents, 20 cents…
My grandmother loved pan frying tofu with load of cooking oil. She cut the tofu into little triangles then fried them until golden brown. She then finished cooking with a splash of soy sauce. What a mouth watering aroma!
Tonight I pan fried some tofu with soy sauce for dinner – the tofu was soft and heart warming.
* Use plain tofu for a FODMAP friendly recipe; use gluten free soy sauce for a gluten free option.
It was so easy to make: Read the rest of this entry »
Fried duck eggs, with green shallot and dark soy sauce (FODMAP friendly, gluten free option)
An Italian man at my husband’s work keeps a few ducks in his back yard. He gave us some fresh eggs last week. The eggs reminded me a $20 fried egg dish I had at a posh Asian restaurant, garnished with plenty of green shallot and dark soy sauce.
‘I can cook that’, I said to myself. It was easy, I cracked an egg, shallow fried it in hot oil with some green shallot (scallion); then transferred the egg to a plate, splashed a little dark soy sauce on top. It looked colorful and delicious.
* Use the green part of the scallion for a FODMAP friendly version; use a gluten free soy sauce for a gluten free option.
Meals for the homeless – sweet Potato Noodles with Chinese mushroom and vegetables (gluten free option, vegan)
I first enjoyed potato noodles in 1990s. I was puzzled by its rich flavors and unusual texture – soft, firm and bouncy. Not until many years later I realized these wonderful noodles were actually made of sweet potato starch, not potato.
I love these noodles – easy and cheap to make, yet so versatile you can add anything to it and the noodles will soak up all the beautiful flavors.
Last Saturday I made a huge batch of noodles. We served it slightly chilled as part of a street banquet.
Recipe is as follow:
Read the rest of this entry »Meals for the homeless – chicken and apricot terrine, with ham fat, raisin, strawberry jam, thyme and bay leaf
Last Saturday my 10 year old boy bought a ham for the homeless feed out of his own pocket money. He and his dad sliced up the ham and left a pile of ham fat behind.
This Saturday was the Christmas dinner for our homeless friends. So I made this colorful chicken terrine with left over ham fat. I also added apricot, raisin, saute onion, corn kennel, cumin powder, cinnamon powder, thyme, bay leaf, strawberry jam, salt and black pepper.
Looks and tasted great, and so easy and cheap to make.
Meals for the homeless: pan fry pork with BBQ sauce, soy sauce, maple syrup and port wine
Cooking something nice in bulk and with a budget is not an easy task, often involving extra preparation time to trim and slice a cheaper cut of meat. Pork shoulder is one of the easier meat to prepare and cook in bulk. It is also so tasty and nutritious.
Last week I bought 2 large pork shoulders, about 5kg in weight. I trimmed off the skin and most of the fat, then thinly sliced the meat. I marinated the meat with BBQ sauce, soy sauce, dark soy sauce, maple flavor syrup, sherry, sesame oil, sesame seed and some potato starch. I left the meat in the fridge to settle for 2 days in a tight sealed container.
On Saturday for the homeless feed, I simply pan fried the sliced pork with some oil, onion and capsicum The meal looked and tasted delicious. At the street banquet, the dish was very popular and it disappeared quickly.
The simple method is as follows:
Fried cactus flowers, with Chinese five-spice and fried green shallot (gluten free)
The cactus flowered again this year, yielding 2 single strikingly beautiful flowers, with pink and pearl like colors.
Last harvest I made a soup with the flowers. This year I fried them with some egg and corn flour, flavored with Chinese five-spice and green shallot.
Method is as follows:
Saute oyster mushrooms with bok choy (low FODMAP, Vegan)
Monash University updates their FODMAP diet app from time to time. I recently noticed that oyster mushroom has been added to the ‘green’ traffic light list at 86g per serve. Bok Choy is now restricted to 85g per serve due to moderate amount of polyolsorbitol.
So here is a simple oyster mushroom dish for our friends on low FODMAP diet.
Method is as follows:
Meals for the homeless – pulled pork with plum sauce, Char Siu sauce, dark soy sauce and cumin
I have been cooking for the homeless feed on some Saturdays. Trying to cope with work and the endless chores around the house, I was only able to cook simple meals for our homeless friends.
This week I made a simple Asian flavored pulled pork with plum sauce and Char Siu sauce. I used 5kg of pork shoulder. I first removed the skin and most of the fat under the skin; then I rub the meat with a jar of plum sauce, 1/2 jar of Char Siu sauce, 2 teaspoon of cumin powder and a few generous dashes of dark soy sauce; I marinated the meat in the fridge overnight.
The next morning, I placed pork in a pre-heated 180c (360f) oven for 30 minutes, tightly covered with foil; after 30 minutes, I reduced the temperature to 160c (320f), cooked the meat for further 30 minutes; then I turned the heat to 140c (280f) for further 2 hours. After that I left the meat in the oven for another 1 hour to settle, before I pulled the meat with 2 forks.
For the sauce, I mixed some corn flour with water; transferred half of the meat juice to a sauce pan, added the corn flour mixture, brought to a slow boil and stirred briefly as the sauce thicken. I poured the sauce on top of the meat.
We had some for dinner too, with boiled rice – tasted great.
Method is as follows:
Dumpling party for the school fete – what’s your favorite dumpling folding style?
I run an Asian food stall at the school fete each year to raise money for the school. It was load of work – a whole month of preparation rolling thousands of dumplings; the 2-hour sleep the night before the fete; and the stress about food quality and logistics.
But I loved it. I loved the families who helped to cook and served. I loved the families who enjoyed our food and left great comments on the social media. It is somehow all worthwhile.
Here is a quick video clip to share – families gathered at our house to wrap 1,000 dumplings a week before the fete. We then freeze the dumplings, boiled and then pan fried them on site at the school fete.
Magical Southern China, our ancestral village at TaiShan 台山
In Australia, my father is getting old. His back is aching and legs weak. “I ought to take my grandchildren to China,” he said, “to visit the villages where our ancestors lived, and see our countless relatives”.
We arrived at TaiShan on a beautiful sunny day. TaiShan is a county in the province of GuangDong, in Southern China. My late mother’s family came from a small farming village. My mother’s sister in law, my aunt and my cousins, still live there. There is not much farming nowadays, villagers live a simple life and rely mostly on family members working in the big cities.
We were lost at first, went to a wrong village. A loud and friendly woman spoke to one of my cousins on the phone, then pointed to a pathway along the rice fields. The woman and my cousin knew each other – they all do, living in small villages.
The villages were strikingly beautiful – lush rice paddock surrounded by small streams; aged buildings with white-washed walls fading away.
Our aunt and cousins were waiting for us outside the village. There were huge fig trees, with tables and chairs under the trees. Aunt cooked us a delicious lunch. Villages gathered around and watched us eat, talking and laughing.
After lunch, we walked to aunt’s house, along lane ways lined with houses built with blue and grey bricks. I was fascinated by the doors, colorful and vibrant.
My little boy entertained himself trying to figure out how to break up a large block of ice with a ‘head chopper’ knife, and to pump water from a well.
The huge block of ice was for a 2-year old girl’s ‘shaving party’ that evening. It is a tradition to have a banquet for a one-month old birthday; if any of the little ones didn’t have an one-month birthday party, he or she could have a ‘shaving party’ as a replacement. The whole village was invited, quite a big event.
Under the beautiful fig trees, men were busy cooking up a feast, using the simplest cooking equipment and utensils.
Their equipment and utensils were borrowed from the village houses, well used and battered.
We visited many houses, enjoying homemade traditional snacks – pork and rice wrapped in banana leafs, sweet red bean & tapioca wrapped in banana leafs, steamed water chestnut cakes, glutinous rice dumplings, and steamed sweet rice balls.
I have not seen my aunt and cousins for over 35 years, but I still remembered vividly how poor they (and we) were. During my teen age years, I once stayed with them over a summer holiday. We fished for frogs, clams and snails to eat, and barely had enough rice to fill our tummies. I remember my late uncle, skinny and hunching, carrying a heavy load of organic (e.g. human) fertilizer to the field, using a bamboo stick and two wooden buckets.
Today, my eldest cousin, Zhong, is a trained mechanic. His son and his beautiful wife have a 2-year old daughter. Zhong travels with his son across China, maintain and repair equipment. They live in a newly built house that is modern and spacious. My second cousin, Yuan, married a dim sim chef. They have a lovely teenage daughter. They are wonderfully warm people who opened their homes and their hearts to us.
We said goodbye to my aunt, cousins and their families. We hope to return one day very soon.
Tomato and egg soup, with Chinese mushroom and miso, memories of friends from the GuangYa Middle School (廣東廣雅中學)
In the 1980s, I attended a local selective school called “GuangYa” in Southern China. It was one of the few schools with boarding facilities. During high school years, boarding was compulsory so the school could control the kids academic progress with minimum disruption. We worked really hard and rarely did anything remotely exciting. On the weekends, other kids were eager to return home to their families. I liked to stay in the school over the weekends to avoid home, a place lack of warmth.
There were a few other kids staying behind too, mostly boys. It was scary to stay in the empty dormitory on my own. It was a huge room lined with over 20 bunk beds, dimly lighted with a few bare bulbs, and filled with dark shadows. There were no cleaners, the kids took turns to sweep the floor. So the room was full of spider webs and dust.
I tried to persuade some other girls to stay behind too. Two of my good friends, Yi and Qin, stayed with me sometimes. We studied the whole weekend at our own pace without bells and patrolling teachers – it was rather peaceful. The school canteen was closed and we were to manage our own meals.
At the back of the school, there was a busy bus terminal, a noodle shop and a few small grocery shops. A strip of the street was occupied by a few vendors that sold fruits, vegetables and some other basic essentials. We often ate noodles for dinner, and brought back a few eggs and vegetables to make soup for supper – we were peckish after our evening study sessions. With no cooking equipment available, we used a small electric kettle.
One of our favorite soups was the tomato and egg soup. It was the simplest soup you could imagine – drop some diced tomato and an egg in the boiling water, a quick stir, salt to taste (or a little soy sauce), and some chopped coriander. The soup is done in 2 minutes, light and delicious.
Ah, good old days – hardship and friendships.
I am visiting China in a few weeks, and I will be seeing Yi and Qin. It has been 30 years since we said good-bye to each other. I crossed the oceans and moved so very far away from my friends. Today, Yi is a devoted Buddhist and Qin is an energetic entrepreneur.
Here is my more creative version of an egg and tomato soup, with a Chinese mushroom and miso base. I am looking forward to see Yin, Qin and some of my school friends again in a few weeks.
I didn’t write up the recipe – imagination and creativity work best for this dish.
Chinese mushroom, fresh mushroom and capsicum stir fry, with oyster sauce
This morning, I soaked a few dry Chinese mushrooms in hot water no particular recipes in mind. Dinner time, I found some fresh mushrooms and a capsicum at the bottom of the fridge, and made this simple stir fry.
So simple, no recipe required +- slice everything and throw them in a frying pan over high heat; Add a dash of cooking oil, a little oyster sauce, a little sesame oil and white pepper; toss for a few minutes; and it is done; garnish with sliced shallot (scallion) and sesame seeds.
Tradition Chinese herbal tea with ‘dang gui’ 當歸, goji berries 枸杞 and red dates 红枣 – a quick pick-me-up (vegan)
There are so many different types of Chinese herbs, some of them are gender specific. ‘Dang gui’ 當歸 is a traditional ‘female ginseng’ for boosting health and wellness. It was said to increase blood supply and improve circulation, reduce menstrual pain, assist with hydration and anti-aging. My mother used to make me a remedy with ‘dang gui’, goji berries and Chinese red dates. It worked like a magic as a quick pick-me-up.
Overworked and tired, I made myself some ‘dang gui’ tea today.
Here the simple instruction on how to make the herbal tea. Dan gui, goji berries and red dates are available from most Chinese grocery stores in Australia.
Please consume in moderation.
One pot meal – spiced sausages and rice
Years ago, my little boy loved a book called “The Tiger Who Came To Tea”. The story talked about a tiger who visited Sophie’s house and ate all their food. Sophia’s dad took Sophie and her mum out to a cafe, had a lovely supper with sausages, chips and ice cream.
‘How could sausages be lovely?’ my little boy asked.
So here is my version of sausages – a one pot meal with onion and capsicum, spiced with garam masala, turmeric and mustard oil.
Method is as follows: Read the rest of this entry »
Stir fried tofu skin 腐竹 with Chinese mushroom 香菇 and capsicum (gluten free, vegan)
My favorite Northern Chinese restaurant makes this lovely tofu skin dish, with Sichuan pepper infused oil and loads of garlic. I tried to replicate it a few times but without success.
So here is my own version. It is actually tastier than the one in the restaurant (grins) !
Recipe is as follows:
Rice congee with pan fried fish (low FODMAP, gluten free)
My little boy asked me last night: ” what was the kindest thing your mommy did to you?” Somehow, I have been asking myself the same question since my mother passed away a few years ago.
“One time, she let me put my cold feet between her legs to warm up.” I said.
“That wasn’t much at all,” said the little boy. He expected every mother to be kind, loving, caring and demonstrates extraordinary devotion to their children.
“One time, I fell down the stairs, and she cooked me a soup with field mice. The soup was said to have calming effect on children after experiencing trauma. There was a wandering vendor balancing a few long bamboo sticks on his shoulder. He put a cotton bag at one end of a stick, opened the lid, and shook out two field mice. He then smashed the bag on the pebbly ground. I was force fed the soup that afternoon.”
“Oh’, said the little boy. “That doesn’t count.”
“Another time, I was very sick, and I couldn’t eat any normal food. My mum cooked me fish and lettuce congee.” I said.
“What happened to you?” The little boy asked.
“I was eight, second grade in a local primary school. After a basketball game, we ran back to the classroom. A boy fell over me, and we fell on a concrete step. My lips were split, and some of my front teeth collapsed. The school principal took me to the hospital at the back of his push bike. I had an operation and could not eat solid food for days.”
I continued, “my mother tried to claim $10 for medical expenses from that boy’s family. But then she found out the boy’s parents were divorced, and the boy lived with his grandmother. They had no income and could barely come up with a few dollars. My mother told them not to worry about the money after that.”
“That was kind,” my little boy was finally satisfied. “What was the boy’s name?”
“Li Hai 李海, means ocean”. I answered. “He had very bright eyes.”
This afternoon, I cooked coogee for lunch. Rather than breaking up the fish and cooking it in the congee like a stew, I pan fried a few small pieces of barramundi and served them on top of the congee – tasted lovely.
Recipe is as follows. A FODMAPs check list is also attached. Read the rest of this entry »
Asian spiced ratatouille with potato, eggplant, capsicum, zucchini and coriander (low FODMAP, vegan, gluten free)
At work, we share a floor with a team of accounting staff. Among them is Garnesh, a vegetarian with an Indian background. Every time I saw him having lunch at the kitchen, I quizzed him about his lovely meals. Today I tried out one of his recipes. To avoid the vegetables being too mushy, I baked the vegetables in the oven like a ratatouille, rather than using a cook top. It was delicious.
Recipe is as follows. A FODMAPs check list is attached.
Saute capsicum and egg, with oyster sauce and sesame oil (low FODMAP)
I have been volunteering at a food program for low-income earners. Most of the program’s fruits and vegetables are donated and sold for a fraction of the ‘normal’ prices. It gives me great joys to fill up their trolleys with milk, bread, fruits, vegetables and a small selection of daily essentials for as little as $10.
The program reminded to respect food – not to be wasteful and appreciate what we have. More recently, I have been buying the ‘odd bunches’ fruits and vegetables from the supermarket. Today, I picked up a bunch of capsicums with odd colors – a bit of green and a bit of orange. I made a stir fry with some free-range eggs to go with my leftover curry from last night.
It looked pretty good, and tasted delicious.
Recipe is as follows. A FODMAPs check list is also attached.
Saute potato, carrot and fennel, with coriander, turmeric, sesame oil and sesame seeds (low FODMAP, vegan, gluten free)
A few years ago, I received a free pack of gardening fennel seeds with a random purchase. This year I finally got around to spray the seeds onto the veggie patch. To my surprise, they were seeding. Inspired, I went down to the supermarket and bought a fennel bulb to cook a meal.
It was a simple meal – I diced some potato, carrot and fennel, then saute the vegetables with a little turmeric and sesame oil. I added some fresh coriander and sesame seeds at the end. Quite satisfying as a mid-winter meal.
Home style pork spare ribs with soy sauce, wine and vinegar (FODMAP friendly, gluten free option)
Pork spare ribs are inexpensive in Sydney, a fraction of the cost of pork ribs. It is one of the most popular cuts of pork for Asian food, lovely when slow cooked in a rich salty, sweet and sour sauce.
Here is our dinner tonight – pork spare ribs braised in a soy sauce, red wine,sesame oil and vinegar, with a hint of ginger and cumin.
Recipe is as follows:
Asian style ox tail Soup with cinnamon, clove, nutmeg and pepper (gluten free)
When I attended university in the late 80s, I had the good fortune of studying alongside with a diverse group of Asian kids, many became my friends for life. They exposed me to a large range of comfort food from all over Asian, such as Malaysian hawker dishes and Indonesian desserts.
One of my favorite dishes I learned from my friends was the aromatic Indonesian ox tail soup – a scrumptious bone broth with vegetables, spiced with cinnamon, clove and nutmeg. Its flavors were enhanced by fried shallots and fresh herbs. I often crave for it on rainy days. Unfortunately, we don’t have an Indonesian restaurant nearby. So I have to cook my own.
We can use a pressure cooker for this soup (40 minutes) or a stock pot (slow cook for 5 hours). I like using the stock pot as I can make a huge pot to enjoy over a few days.
I love having this hot soup with some warm rice – really satisfying.
Recipe is as follow: Read the rest of this entry »
Aromatic cinnamon, lemon and ginger tea (low FODMAP)
A few days ago, my neighbor’s girl dropped by in the late afternoon. We made some simple noodles together. Her mum had been unwell for a few weeks. So it was nice for the keen 11 year old to learn to cook a meal for the family.
When she popped over again today, she brought me a few lemons from their trees. So I made this simple, gentle and aromatic tea with the lemons – perfect to enjoy on a rainy autumn afternoon.
Method is as follows:
Sweet and sour pickled white radish 甜酸萝卜, and wish all children in the world are loved (FODMAP friendly, Vegan)
I went to an industry lunch a few weeks ago. A speech was given by a high-up official who spoke about many things, including the children out-of-home care. The person said, after the government outsourcing the administration services, the children return-to-home rate had increased from 27% to 60%. And they said the best place for the children was with their parents.
On hearing that, I felt unsettled.
I do volunteer work regularly for a charity in an inner-city suburb. That’s where I met Molly (not her real name). Molly might be in her 40s or 50s. Her face was somehow deformed, and she had no teeth. When she appeared at the charity late in the morning, she talked very loudly as if she was yelling. Her speech was not recognizable. The staff at the charity made her drinks. They told me it was prescribed protein drinks. Molly sat by a table for hours on her own, talking to everyone and no one.
“She was a beautiful little girl, beautiful!” one of the local ladies told us one day. “She was beaten by her father, ended up in the hospital with brain damage.”
I, myself, was a physically abused child when I was growing up. Those days, physically abusing children was perfectly acceptable in China. When I was beaten up, no one came to my rescue, not even my grandmother.
I was lucky. I grew up to be a strong and independent individual. Molly didn’t have that chance.
In the evening, I made my favorite childhood snack – sweet and sour pickled white radish. I used to buy them from the street vendors, 10 cents for 3 pieces, a special treat when my friends visited on very rare occasions.
Sweet and sour! And I wish all children in the world are special to someone, and loved by someone.
Recipe is as follows:
