Month: February 2017

Chicken TangYuan soup with dried shrimps, mushrooms, garlic chive and bok choy (gluten free)

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As mentioned, yesterday was the 15th day of Luna New Year, known as the lantern festival (元宵). TangYuan (汤圆), or the glutinous rice balls, is one of the most traditional food for the festival. Yuan (圆) means round, full filling, a symbol for family reunion. TangYuan often has a sweet filling and served in a syrup. Some years ago, my sister made a savory TangYuan soup that was really tasty. I had a go this year.

I first made the chicken stock white cook style. This means slow cook a whole chicken in water to get delicious chicken meat and a mild broth. Ginger and green shallot were added to enhance the flavor.  Chinese mushrooms, dried shrimps were added later to the broth, together with garlic chive, enoki mushrooms, bok choy and white cooked chicken meat.

The TangYuan was made with glutinous rice flour and hot water, mix and roll, pretty simple.

 

Chicken TangYuan soup with dried shrimps, mushrooms, garlic chive and bok choy  (gluten free)

Recipe is as follows:

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Tofu knots, enoki mushrooms and wood ear fungus salad 冷拌

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Yesterday it was the 15th day of Luna New Year (元宵节, YuanXiao), which is known as the day of lantern festival.  There was no lanterns for us. After all, it was too hot to even go outside in the scorching weather in Sydney.

So I made a few simple dishes to enjoy with a few of our friends, who came over to cool down in our pool.  One of the dishes I made was a ‘liangban’ salad with chewy tofu knots (百页结), tasty enokitake mushrooms (金菇), crunchy wood ears fungus (木耳), green shallot and coriander.

Tofu knots, enoki mushrooms and wood ear fungus salad 冷拌

Recipe is as follows:

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Rice ‘salad’ with bacon, Chinese mushrooms and peas (gluten free)

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Some weeks ago I tasted ‘okowa'(Japanese glutinous rice) for the first time. There were 5 different type of okowa – red bean,  chestnut, scallop, salmon and gomoko (hijiki & chicken). They were all very tasty. The rice were served at room temperature.

Today it was scorching hot in Sydney at 43 degree celsius. Perfect day to try out a rice ‘salad’ with some glutinous rice. I used 2/3 white medium grain rice and 1/3 black glutinous rice, so it was a lot lighter for a chilled dish.  It was just the right texture, chewy, grainy and not too sticky. I added saute bacon, Chinese mushrooms and peas to the rice.

Rice 'salad' with bacon and Chinese mushroom (gluten free)

 

Recipe is as follows:

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Easy banana, lime, orange and cardamom compote (FODMAP friendly, gluten free, vegan)

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This week I gathered a few limes from the garden. I have always struggled with my lime trees – lot of flowers but rarely bear any fruit. So my three little lime fruit this year were rather precious. I made a fruit compote with banana, lime, orange and cardamom.

Delicious for breakfast, served on toast –  just not enough of it. Hope my lime trees will be kind to me next year.

Easy banana, lime, orange and cardamom compote (FODMAP friendly, gluten free, vegan)

Recipe is as follows:

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Cherry tomato ‘sandwich’ with quinoa and alfalfa (low FODMAP, vegan, gluten free)

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Today I made some rice paper rolls with quinoa, coriander, alfalfa, capsicum and sesame seeds. I had some quinoa mixture left. So I decided to make a second dish. I had some cherry tomatoes in the fridge, perfect for some ‘sandwiches’.

The quinoa mixture was made of cooked quinoa, a little chopped coriander stalk, a little sesame seeds and sesame oil,  seasoned with salt and black pepper. I have attached the original recipe here – but you only need 1 tbsp of quinoa mixture to make 1 low FODMAP serve which consists of 4 cheery tomato sandwiches.

To make the ‘sandwiches’, turn a cherry tomato upside down, cut it open in the middle, as deep as you can without cutting through; fill the gap with a small piece of lettuce (I used butter and rocket), alfalfa, red capsicum, carrot and a little quinoa mixture. Top with a little BBQ sauce and a few sesame seeds.

According to the Monash University, a low FODMAP portion is 4 cherry tomatoes – hence 1 low FODMAP serving is 4 ‘sandwiches’.  But lettuce (butter and rocket), alfalfa, red capsicum and carrot have limited FODMAPs, so you can pile up as much fillings as you wish.

Use a gluten free BBQ sauce for a gluten free option.

Cherry tomato 'sandwich' with quinoa, coriander and alfalfa (low FODMAP, vegan, gluten free)

Cherry tomato sandwich with quinoa, coriander and alfalfa

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Rice paper rolls of quinoa, coriander, alfalfa and sesame seeds (low FODMAP, vegan, gluten free)

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A few days ago I set off to create a few vegan FODMAP dishes with alfalfa. The schedule was ‘interrupted’ by Chinese New Year with wrapping dumplings with extended family, chatting with friends on how to make ‘yee sang’, handing out red envelopes and, work. We don’t get any national holidays for Chinese New Year in Australia.

Here is my alfalfa recipes installment #2 –  rice paper rolls of quinoa flavored with sesame oil and coriander, lettuce, carrot, capsicum, alfalfa, sesame seeds,  and a small squeeze of BBQ sauce.

Can’t find any rice paper? Don’t worry, the recipe also works as a salad.

Rice paper roll with quinoa, coriander, alfalfa, carrot, lettuce, capsicum, sesame seed and sesame oil, low FODMAP, gluten free, vegan

Recipe is as follow: Read the rest of this entry »