Gluten free

Stir fry egg with garlic chive

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Egg and garlic chive is a common home-cooked meal in Southern China. It is quick and easy to cook, nutritious, and comforting.

Egg and garlic chive

The easy 10-minute cooking involves:

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Bacon and cucumber stir fry (gluten free, FODMAP friendly)

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I made a quick meal of cucumbers and bacon in 15 minutes.

I sliced the cucumbers and bacon. In a frying pan I drizzled a little oil and added the bacon pieces. I pan fried the bacon until nearly crispy, then added the cucumbers. A few stirs, added a little sugar and white pepper. And we have a big bowl of tasty veggie and yummy bacon for dinner.

Chili, ginger and garlic prawns (gluten free)

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Some summer Friday afternoons following the school pick ups, my school-mum friends may drop by for a few glasses of bubbles and the kids have a swim in the pool.

I always keep some easy-to-cook ingredients in my freezer for such occasions – homemade curry puffs, spring rolls, and of course, wild caught Australian prawns. The prawns are delicious, already peeled, easy to defrost, and quick to cook.

Chili, ginger and garlic prawns

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

Fried rice with Asian spices, and memories of Auntie Wong (gluten free option)

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Fried rice with Asian spices

I first learned how to use Asian spices from my best friend’s late mother whom I dearly called Auntie Wong.

Growing up in Malaysia, Auntie Wong was an acrobat in a circus, and later became a self-trained dentist. ‘How do you install a denture for an old lady without a single tooth,’ she laughed,’ luckily I was young and good looking then, I asked male dentists for helps and was never refused’.

Auntie Wong migrated to Australia in early 1980s with her three daughters. She ran a small take away shop in Glebe, an inner Sydney suburb, selling Malaysian fast food. To supplement the limited income from the shop, in the evenings she made spring rolls for catering companies. My friend Mei, the youngest daughter, helped with the spring rolls while she was still in primary school.

Some years later, Auntie Wong saved up enough money and bought a studio apartment. Auntie and Mei lived there for many years, sharing a bed. In their tiny but always welcoming home,  Auntie Wong cooked me many heart-warming meals. The smell of delicious food filled the small space, and what a wonderful place it was.  My favorite dishes were the Singapore meat and bone soup, noodles with salmon XO sauce, and fried rice with Indian spices.

While enjoying meals, auntie told me many of her life stories. I was always inspired by her amazing abilities to adopt to changes, and her keen spirit for new adventures.

Here is my version of a spiced fried rice  – simple, aromatic and satisfying, with fond memory of Auntie Wong’s kindness and love. 

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Snow fungus (雪耳), goji berries (枸杞) and chicken soup

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Snow fungus, goji berry and chicken soup

Cantonese love soups.

There are soups for every weather condition, every season and very occasion. There are soups to warm your body, or to cool your temper. The key to a good soup is to balance all the ingredients for maximum nurturing effect. Snow fungus with goji and chicken is one of these well-balanced soups that can rejuvenate your mind and soul.

Snow fungus, also known as the silver fungus, is sometimes recognized as the champion of all fungus.  Historically it was used by the royals and rich families as a remedy to boost their health, with supposedly nurturing effects for internal organs, skin and brain, as well as anti-inflammatory and anti-tumor effects.

Goji berries as a herbal remedy, was documented in various ancient Chinese medicine compendiums dated as early as the 1500’s. Today, it is a common Chinese ingredient with supposedly positive effects on liver, kidney, sore back, joints, tiredness and poor eye sight. Families use it frequently in soups and teas.

Sounds like a magic, doesn’t it. The soup is warm, gentle and comforting. Hope you will like it.

Easy method is as follows:

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Beef flank stew (牛腩) with Asian spices and soy sauce, my memory of the hawker stall on the ‘Poetry Book Road’ ( FODMAP friendly)

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Beef flank stew
When I was a little girl, I walked to the primary school each day.  I ate breakfast along the way. I had a ten cents allowance for two plain steamed buns each morning.

I walked down a street commonly known as the ‘Poetry Book Road’. For many years, the street was renamed as the  ‘Red Book Road’ in honor of Chairman Mao’s red book of quotations.

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Translation of the road sign:  Poetry Book Road; to the north, ‘Paper Factory Road’; to the south, ‘Heavenly Successful Road’.  September 2017, GuangZhou, China

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A street vendor selling beef flank stew and pig intestines near Poetry Street, September 2017, GuangZhou, China

At the end of the street, there was a tiny hawker stall selling beef flank and pig intestines. In winters, the hot steam rose from her big pots. The aroma of soy, star anise and clove lingered in the air, mouth-watering and irresistible. The stall operator was a middle age woman, short, chubby and never smiled. She had a pair of gigantic scissors that made loud ‘chop chop chop’ sound. When she received an order, she cut some small pieces off a larger piece, skillfully threading them to a bamboo stick without touching them with her hands.  A stick with 3 pieces of juicy, fatty and heart-warming meat cost 10 cents. It was a difficult decision for a little girl – spending the 10 cents on a meat stick and be hungry for the rest of the morning, or two plain buns. I took some deep breaths (the aroma was so good) and nibbled on the tasteless buns.

Now I remembered, the two buns never filled me up anyway. At school I sat next to a boy whose name was ‘Bin’. We enjoyed a few laughs as our stomachs rumbled at the exact same moment.

I cooked beef flank many times over the past many years. It always brought back memories of the hawker stall on the Poetry Book Road.

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