1. Delicious Asian Food

Rare beef salad with Vietnamese slaw

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A simple and delicious beef salad – juicy aged rump pan seared 2-3 minutes on each side, on a bed of tasty Asian salad with mint and coriander.

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

Chicken San Choy Bao

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When I was in university, I worked in a Chinese restaurant as a pantry girl. I cut hundreds of san choy bao leaves each evening before meal time. It was one of the most popular dishes.  I wondered if there was such a real dish in China called the San Choy Bao – I never heard of it before.

Anyway, I made some for the school fete, a big hit. And I was happy.

Chicken San Choy Bao

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

Lamb rendang (gluten free)

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I use lamb for this curry, as I love the tenderness of lamb.  I use the words ‘a few’ in this recipe, as this is a ‘modern’ rendang,  you can ‘play’ with the ingredients to suit you taste.

Lamb rendang (gluten free)

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

Beef fried rice spiced with cumin (Low FODMAP, gluten free)

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 I had some free time today & decided to develop a few FODMAP friendly recipes. Asian food uses lots of low FODMAP ingredients so I found it quite easy to cook Asian style low FODMAP dishes.

To organise myself, I found some old business cards that were blank on one side. I wrote on each cards individual low FODMAP ingredients and serving sizes (some by groups) as recommended by the Monash university. Now I am feeling a lot more confidence.

And here is the my lunch – fried rice with beef, egg, beansprout, capsicum, carrot, coriander, lightly spiced with cumin.

Beef fried rice spiced with cumin (Low FODMAP, gluten free)

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

Soy bok choy, memories of my grandmother’s chicken coop (Low FODMAP, gluten free, vegan)

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Vegetables & melons are popular food in China – bok choy, choy sum & cabbage are some of the most common vegetables.

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, so many stories. 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.

Some days we were lucky enough to collect some good vegetables, and grandma cooked them for dinner with a little oil, a dash of soy sauce and nothing else. Soy sauce was always cheap and no coupon needed.

Here is my version of a simple soy bok choy, with fond memory of my wonderful grandmother.

Soy bok choy (Low FODMAP, gluten free, vegan)

Easy method is as follows: Read the rest of this entry »

Chicken stir fry with lemongrass and chili (low FODMAP, gluten free)

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Thai food always brings back memory of a pink restaurant where I worked for a few years during my university days.

The restaurant was owned by a kind Vietnamese couple – An the husband and Ly the wife.   Ly looked after 3 young children and worked in the tiny kitchen every night. An was a full time engineer who managed the dinning room and delivered takeaway food.

When they spoke about their past, I could see Ly’s eyes sparkled, and warm smiles on An’s face. In the old days back home, Ly was known as the ‘Saigon rose’ for her exceptional beauty, and An was a young, well educated officer working for the American army.

I learned to cook some wonderful dishes from Ly. One of my favourite was a ‘xa ot’ dish, meaning lemongrass and chili.

Here is my version of a xa ot chicken.

Chicken stir fry with lemongrass and chili

Easy method is as follow: Read the rest of this entry »