Month: November 2017

Saute oyster mushrooms with bok choy (low FODMAP, Vegan)

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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.

 

Saute oyster mushrooms with bok choy (low FODMAP, Vegan)

Method is as follows:

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Meals for the homeless – pulled pork with plum sauce, Char Siu sauce, dark soy sauce and cumin

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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.

Easy pulled pork with plum sauce, Char Siu sauce, dark soy sauce and cumin - homeless feed

Method is as follows:

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Dumpling party for the school fete – what’s your favorite dumpling folding style?

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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.