There was a children’s book I used to read to my little boy, called “The Tiger Who Came To Tea”. A tiger went to Sophie house and ate their dinner. So the dad took Sophie and her mum out to a cafe. They had a lovely supper with sausages, chips and ice cream.
‘How could sausages be lovely?’ I asked myself. Having lived in Australia for 30 years, I am yet to develop a taste for sausages. The trouble is, my husband loves sausages.
So here is my version of sausages, diced, brown with onion and capsicum, spiced with garam, turmeric and mustard oil, cooked with Basmati rice as a one-pot meal.
Method is as follows: Read the rest of this entry »
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:
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.
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.
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:
Nearly 30 years had passed since I left China, but I still remember vividly the wonderful days around the Chinese New Years. Extended families gathered at the large dinner tables, briefly forgot about their quarrels throughout the year. The wok chinked with an aroma of delicacies that we couldn’t afford as daily meals. The rolling pins were out for the wickedly delicious sweet peanut pastry.
The flower festival (‘huaJie’, 花街) was held about a week before the Chinese New Year. Families went to the street market packed of flower vendors to select their festival decorations. Kumquat 金橘 was an essential – ‘kum’ means gold and ‘quat’ has a similar pronunciation as fortune. It is a plant that will bring good prosperity in the new year. A small blossoming peach shrub was also an essential, s symbol of strength and vitality, with beautiful flowers emerged from the harshness of the winter. Also common were the chrysanthemum 菊花 and peony 牡丹, large and colorful, symbols of riches and honor.
When I was a little girl, my father worked in another city. So my second uncle took me to the flower festival each year. Our most memorable trips were the ones on the New Years Eves. We had loads of fun browsing the market and pushed through the crowd. There were so many people at the market, my uncle had to put me on his shoulders to be safe. When it was close to the midnight, we rushed home to light our fire crackers. There was one time that we were late and ran into the fire cracker storms at mid-night. The crackers and the odd firework were loud and smoky, with laughter of the children, so much joy and happiness.
The next morning the streets were quiet with a red carpet of paper left behind by the fire crackers. Kids got up early to collect the odd fire crackers that did not go off the previous night, then ran around greeting their relatives ‘goon he fa choi’ 恭喜發財, in exchange for red envelopes with a little money, which they would use to buy lollies for months to come.
After the big feast on the New Year’s Eve, vegetarian meals were common on the first day of the new year. My favorite dish was the stew Chinese mushrooms, a delicacy rarely consumed during the year. The mushrooms were cooked with different types of dry or fresh vegetables – lily buds, fungus, dry tofu sticks, hair vegetable 髮菜 and bamboo shoots. The aroma of the dish is still lingering in my mind.
Nowadays I cook Chinese mushrooms quite often – nearly everybody in our family and extended families love it. In Sydney the Chinese mushrooms are inexpensive, a 250g bag of good quality mushrooms cost around $12. It makes a huge dish for 8-10 people to share. We are thankful for what we are able to enjoy today.
Here is a simple mushroom dish I’d like to share with you.
Steamed pork with soy sauce, memories of my aunt Yi-ma(姨妈), and how my mother met my father (low FODMAP, gluten free)
During the week, we try to make simple meals. A meal cooked over rice in a rice cooker is ideal for a late autumn evening – warm, comforting and super easy. We enjoy a few glasses of wine while the rice cooker is hard at work.
I cooked some steamed pork in the rice cooker tonight. The dish reminded me my aunt Yi-ma (姨妈) who cooked an excellent steamed pork dish. My mother met my father during a match making visit between for Yi-ma and my father. Yi-ma means an aunt from the mother side.
My mother’s childhood
My mother was an orphan. Her mother was a maid who married her aged master.
In early 1900s, my grandfather was a laborer who went to Malaysia to work on a rubber farm. It was very common those days along the south coast of China. When he returned to China, he bought some farm land and a few houses. He then took a concubine, the maid. His first wife gave him only a daughter and no sons.
The first wife’s daughter migrated to America with her husband. Before my grandfather had his own son, he adopted a relative’s child whose name was Han.
During the Sino-Japanese war the family ran out of money. Grandfather and his wives died under some unspoken circumstance. My mother refused to talk about it. Some relatives said they suffered a great deal of financial hardship as they were not able to collect rents from the land and houses during this period.
During the 1940s, my mother grew up with his brother, living on some cash sent home by the sister in America. The two young children cooked for themselves and cared for each other.
The adopted son, Han, was 20 years older than the children. During the war he was a soldier in the National army. When he returned from the war, he took over all the cash sent from America and rents. The two young orphans was left with no food or resources. Every day the siblings walked down to the Han’s house to collect some rice and whatever he would give them. Their regular meal was a thin rice porridge (congee). They were always hungry. As a grown up, my mother refused to talk about this man. Every time his name was mentioned, mother was anxious, sad and angry.
Moving to the city
In mid-1950, my mother was about 12 years old. My aunt Yi-ma’s family needed domestic helps and took my mother into their home. They were remote relatives from my mother’s side. Mother was grateful to them despite that she didn’t enjoy the chores, like getting up 5am in the morning to cook breakfast.
A few years later, she was accepted by a selective high school and could not come up with the few dollars for school fee each year. Mother was devastated when the family told her that they didn’t have the resources to support her education.
Yi-ma was more fortunate, she went to university and became a doctor.
A young and beautiful maiden full of dreams
Young and attractive looking, my mother applied for an actress position which she was rejected because she was not sufficiently tall. Utterly disappointing, she found a job as a childcare worker which she thoroughly enjoyed. Her role was shortly made redundant and the position was offered to a relative of an official.
Mother became a factory hand in a wireless factory. She made many new friends. In later years, I observed her interaction with her friends, I could not help wondering if some of her male friends were once her admirers.
With the ambition to migrate to the U.S. to join her elder sister, my mother refused to have a relationship. When she was 28 years old, her sister passed away. Mother’s dream was shuttered again.
How my mother met my father
In the late 1960s, a young and bright engineer and his family were living two blocks away from Yi-ma’s apartment.
My grandmother was a friend of Yi-mas mother. They organised a match making 相亲 to introduce my aunt to my father. The introduction (相亲) did not go well – the young man stepped inside the apartment, and decided he wanted the other good looking maiden instead. Mother was visiting Yi-ma that day.
That’s how my mother met my father.
The young couple dated briefly, and happily married. They had many photos of happy times, sitting in the park with sweet smiles, and holding each others’ arms.
The happy time ended when I was born. My father was sent away to the countryside to work for another factory. He visited us for 10 days each year at Chinese new year, and occasionally dropped in for a few days while he passed through for work. My mother’s dream of marrying an educated man and living a comfortable life was shuttered. My father was not entitled to any accommodation in the city. We all cramped into a terrace house with my grandparents, uncles and aunt and their families.
When my father returned to the city, it was 13 years later.
Yi-ma married a nice man with a gentle soul. He was a senior official in the foreign trade inspection office. We called him ‘Yi-zhang’ (姨丈), meaning an uncle from the mother side. In his official position, Yi-zhang received gifts all the time – fruits, cookies to expensive Chinese liquor in fancy bottles. Yi-zhang didn’t drink. So it didn’t bother him that some liquor turned moldy in unopened bottles – they were fake and most likely filled with tea.
Beside free gifts, they were quietly well off. Yi-ma’s brother died during the Korean War. All the family assets went to Yi-ma, including a sizable portfolio of real estate and stocks in Hong Kong.
Knowing our limited financial resources, Yi-ma was always generous to us. Every year at the Chinese New Year she always gifted me a handsome amount in a red envelope. She gave me my first $1 note. In early 1970s, $1 was a fortune to a little girl. Unlucky for me, my mother confiscated the money, saying that she would have to provide red envelopes to other children so she must recycle the cash.
Yi-ma and Yi-zhang were the first family we knew to own a color TV and a fridge. They often invited us over for meals, cold jelly, special goodies or simply when they cut open a watermelon. Their most tasty dish was the steamed pork, cooked in a little metal dish on top of the rice, juicy, sweet, salty and delicious.
My steamed pork
I cooked some steamed pork tonight, just like how Yi-ma used to cook it.
Recipe is as follows: