Month: August 2016

Pan fried spring rolls with vegetables and shrimp shells

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As school fete fast approaching, I am trying out different ways to cook a large amount of finger food within a small amount of time. I am running an Asian Food stall for the school fete.

Spring rolls had always been a favorite at the previous fetes. Deep frying food at the fete makes me nevous, especially there are so many little kids around with their balls. So I am trying out pan frying the spring rolls.

The result was brilliant – they were better than the deep fried ones as I don’t have to roll them too tightly, so they are beautifully crispy.

The filling for my spring rolls today were mung bean vermicelli, wood ear fungus, cabbage, carrot, leek, shrimp shell, bamboo shoot and fried shallot. Sounds yummy, doesn’t it.

Pan fried spring rolls with cabbage, carrot, leek, bamboo shoot, fried shallot, mung bean, wood ear& shrimp shells

Filling for spring roll
Spring roll filling

Recipe is as follow:

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Rice pudding with banana and coconut (low FODMAP, gluten free, vegan)

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I have worked in the finance sector for a very long time. In the good old days we enjoyed many extravagant lunches and dinners, Rockpool, Tetsuya, you name it. Nowadays things are quite different, but occasionally we still attend client lunches & dinners.  Last week we visited Kitchen by Mike at Bent Street. I was impressed with the rice pudding – heavenly creamy with a subtle vanilla and cinnamon flavor.

I was determined to have a go – I used arborio rice, coconut milk and bananas. This pudding is dairy free & gentle on your tummy.

Rice pudding with banana & coconut (low FODMAP, gluten free, vegan)

Recipe is as follow:

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Beef BBQ, Asian style

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My little boy’s school has a spring fair in a couple of months. I will be running an Asian food stall to raise money for the school. Last year we put on over a thousand pieces of finger food, along with noodles, fried rice & cold dishes (‘LiangBan’). The stall started at 10:30am and we sold out most food before 12pm. Many of my friends didn’t get to try our food.

So this year I am planning for more food.. an Asian style BBQ sounds like a good option. I have been experimenting different style of BBQ – Vietnamese grilled pork  (nem nuong), northwestern Chinese lamb cumin, Korean chili chicken. Today I tried a grilled beef with soy, fish sauce, sesame oil, corn syrup and apricot jam. As you may have noticed from the pictures, I used coriander, which is uncommon for Korean food. But I love coriander so much and I can’t help it.

I served the beef on a crusty roll with lettuce and kim chi. I also served the beef without the roll but with kim chi.  Really yummy.

Grilled beef Asian style, with kim chi and a crusty roll

 

Grilled beef Asian style, bulgogi

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Waffles with pineapple, banana and coconut (low FODMAP, vegan, gluten free)

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Winter is finally fading away in Sydney. Sun is shining and warm. The golden cane plants are back to life and the garden is looking fantastic.  This beautiful morning I made my tropicana waffles for breakfast and enjoyed them by the pool.

My tropicana waffles are some of my best waffles – super crispy on the outside, beautifully moist on the inside, and full of the goodness of banana, pineapple and coconut milk.  A little icing sugar on top makes it super handsome. Who would think vegan waffles could be so yummy..

Waffles with pineapple, banana & coconut, low FODMAP, gluten free

Recipe is as follow:

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Poached salmon in a bonito & kelp broth (gluten free)

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Bonito flakes (Katsuobushi) are super tasty, dried, fermented, and smoked skipjack tuna. A soup (dashi) with bonito and kelp, with a dash of soy sauce is simply heavenly, wonderful with a piece of salmon. Really, you would eat the salmon for the broth.

Poached salmon in a bonito flake & kelp broth (dashi, gluten free)

Recipe is as follow:

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Homemade buckwheat noodles with soy sauce and sesame oil (low FODMAP, gluten free, vegan)

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A few weeks ago I made a really nice dashi soup base with shaved katsuobushi (preserved fermented skipjack tuna) and kombu (kelp). I looked in the cupboard for some soba noodles and noticed that they all contained wheat. That weekend I did a special trip to my favorite Asian supermarket at Chinatown to search for a gluten free soba, yet none could be found.

Never mind, I will just have to make my own buckwheat noodles. To make it light and bouncy, I used a combination of buckwheat (1/2), rice flour (1/4) and tapioca starch (1/4).

Home made buckwheat noodle
Home made buckwheat noodles

 

Recipe is as follow:

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Salt and pepper chicken (low FODMAP, gluten free)

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I work in an unremarkable looking building in the city that was built in the 70’s. When I started working there 12 years ago, the food court were ordinary but cheap. Then the landlord renovated the food court and increased the rents. Now the food is still uninspiring, but expensive.   I had a salt and pepper chicken there last week – and it ended up in the garbage bin.

With an unsatisfied craving for salt and pepper chicken, I made my own today.

Salt & pepper chicken, FODMAP friendly, gluten free

Recipe is as follow:

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