While I was a little child, we lived in a terrace house with my extended family including uncles & aunties. My grandmother was responsible for cooking dinners for the whole family. To supplement the food coupons, my grandmother raised a coop of chickens on the roof top terrace. Before I was old enough to go to school, every afternoon I went to the market with my grandmother to collect left over green vegetables. We brought the vegetables home, chopped them up on a huge wooden chopping board, and fed to the chickens. While she was chopping, grandmother told me stories from the past.
One of the stories was about me – while I was still a crawling baby, I crawled up to the roof top terrace, helped myself to the egg storage urn, cracked every single egg and smeared the eggs on the stairs.
That was not the only time that I was naughty – I remember when I was little, bored and feeling mischievous, I put some rice behind the door to the roof top terrace. I peeked through the gaps, waited till the chickens started pecking on the grains, suddenly opened the door – chickens were flying everywhere! The naughty little girl laughed and laughed. My grandmother was always very kind to me and never punished me.
Our family also ate lots of green vegetables. My grandma cooked them with a little oil and a dash of soy sauce.
Here is my version of a simple soy bok choy, with fond memory of my wonderful grandmother.
(Serves 2 as a FODMAP side dish)
- 1 small bunch of bok choy (approx 150g), wash and peel off each leaf
- a little ginger, julienned (say 2-3g)
- 1 tsp of light soy sauce
- 1 tbsp. white wine (optional)
- 1 tsp sesame oil
- cooking oil
Heat up some cooking oil in a frying pan, add ginger, sauté until aromatic; add bok choy, toss briefly; add white wine and toss; cover with a lid briefly (say 30 seconds); remove the lid and add soy sauce and sesame oil, toss and ready to serve.