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:
Meals for the homeless: stir fry pork with soy sauce, lemon juice, tomato sauce, port wine, turmeric and cumin (gluten free option)
Pork shoulders are cheap this week – $6 a kilo at the supermarket, perfect for a tasty budget meal for our homeless friends.
I bought two pork shoulders, which gave me about 3kg of good quality meat after I trimmed off the fat and skin. I marinated the pork slices with dark soy sauce^, light soy sauce^, lemon juice, tomato sauce, brown sugar, port wine, turmeric, cumin and white pepper. I also added a cup of corn flour. I mixed the ingredients well, and left the pork in the fridge overnight, covered.
The next day I pan fried the pork in small batches, using a generous amount of cooking oil. I used the highest temperature possible, so I could achieve an intense ‘dry fry’ texture and taste. After I finished cooking the pork, I added some saute capsicum slices and saute green shallot (scallion) for colors.
It tasted delicious. I hope our homeless friends enjoyed the dish.
^use a gluten free soy sauce for a GF option.
Beef flank stew (牛腩) with Asian spices and soy sauce, my memory of the hawker stall on the ‘Poetry Book Road’ ( FODMAP friendly)
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.
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 »
A common style of Chinese cooking is called ‘liangban’ or ‘liangchai’, which means a salad-like chilled dish. The ingredients for these dishes can be very diverse, from vegetables to different kinds of meat including offal. My husband’s favorite liangchai is Sichuan style liver and tongue. My favorite liangchai is pork hocks.
This week I made a liangchai with pig hocks. It took 2 days, but the process was very simple and easy.
Recipe is as follows:
When I was growing up in China, tofu was the cheapest protein and it was always plentiful. At the fresh food market they sold tofu on a large timber slab, carefully cutting out the required portion for each customer – 10 cents, 20 cents…
My grandmother loved pan frying tofu with load of cooking oil. She cut the tofu into little triangles then fried them until golden brown. She then finished cooking with a splash of soy sauce. What a mouth watering aroma!
Tonight I pan fried some tofu with soy sauce for dinner – the tofu was soft and heart warming.
* Use plain tofu for a FODMAP friendly recipe; use gluten free soy sauce for a gluten free option.
It was so easy to make: Read the rest of this entry »
An Italian man at my husband’s work keeps a few ducks in his back yard. He gave us some fresh eggs last week. The eggs reminded me a $20 fried egg dish I had at a posh Asian restaurant, garnished with plenty of green shallot and dark soy sauce.
‘I can cook that’, I said to myself. It was easy, I cracked an egg, shallow fried it in hot oil with some green shallot (scallion); then transferred the egg to a plate, splashed a little dark soy sauce on top. It looked colorful and delicious.
* Use the green part of the scallion for a FODMAP friendly version; use a gluten free soy sauce for a gluten free option.
Over twenty years ago I lived and worked in Tasmania. I fell in love with the stunning landscape and its beautiful bays. Recently we took our little boy to the east coast of Tasmania. The highlight of the trip was the walk at the Bay of Fire, jumping and running among the colorful rocks. I took many photos. Here are two of my favorite:
I was so fascinated by the ‘kiwi fruit’ on the rock, I decided to make a dish. I sauteed some finely chopped cauliflower and Spanish onion with a little cooking oil, spiced with some turmeric, cumin, garam masala, a little fresh chili and sea salt. The veggies were served with lightly grilled kiwi fruit slices – the ingredients complemented each other very well, sweet, sour and spicy.
So simple, no recipe required.