6. Main ingredients

One pot meal – Asian spiced sausages and rice

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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.

One pot meal - sausages with rice, spiced with turmeric, garam masala and mustard oil

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Stir fried tofu skin 腐竹 with Chinese mushroom 香菇 and capsicum (gluten free, vegan)

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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) !

Stir fry tofu skin with Chinese mushroom and capsicum

Recipe is as follows:

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Rice congee with pan fried fish (low FODMAP, gluten free)

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My little boy asked me last night: ” what was the kindest thing your mommy did to you?” Somehow, I have been asking myself the same question since my mother passed away a few years ago.

“One time, she let me put my cold feet between her legs to warm up.” I said.

“That wasn’t much at all,” said the little boy. He expected every mother to be kind, loving, caring and demonstrates extraordinary devotion to their children.

“One time, I fell down the stairs, and she cooked me a soup with field mice. The soup was said to have calming effect on children after experiencing trauma. There was a wandering vendor balancing a few long bamboo sticks on his shoulder. He put a cotton bag at one end of a stick, opened the lid, and shook out two field mice. He then smashed the bag on the pebbly ground. I was force fed the soup that afternoon.”

“Oh’, said the little boy. “That doesn’t count.”

“Another time, I was very sick, and I couldn’t eat any normal food. My mum cooked me fish and lettuce congee.” I said.

“What happened to you?” The little boy asked.

“I was eight, second grade in a local primary school. After a basketball game, we ran back to the classroom. A boy fell over me, and we fell on a concrete step. My lips were split, and some of my front teeth collapsed. The school principal took me to the hospital at the back of his push bike. I had an operation and could not eat solid food for days.”

I continued, “my mother tried to claim $10 for medical expenses from that boy’s family. But then she found out the boy’s parents were divorced, and the boy lived with his grandmother. They had no income and could barely come up with a few dollars. My mother told them not to worry about the money after that.”

“That was kind,” my little boy was finally satisfied. “What was the boy’s name?”

“Li Hai 李海, means ocean”. I answered. “He had very bright eyes.”

This afternoon, I cooked coogee for lunch. Rather than breaking up the fish and cooking it in the congee like a stew, I pan fried a few small pieces of barramundi and served them on top of the congee – tasted lovely.

Congee with pan fried fish, low FODMAP, gluten free

Recipe is as follows. A FODMAPs check list is also attached. Read the rest of this entry »

Asian spiced ratatouille with potato, eggplant, capsicum, zucchini and coriander (low FODMAP, vegan, gluten free)

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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.

Asian inspired ratatouille (low FODMAP, vegan, gluten free)

 

Recipe is as follows. A FODMAPs check list is attached.

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Saute capsicum and egg, with oyster sauce and sesame oil (low FODMAP)

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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.

 

Saute capsicum and egg, with oyster sauce and sesame oil (low FODMAP)

Recipe is as follows. A FODMAPs check list is also attached.

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Home style pork spare ribs with soy sauce, wine and vinegar (FODMAP friendly, gluten free option)

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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.

Home style pork spare ribs with soy sauce, wine and vinegar (FODMAP friendly, gluten free option)

Recipe is as follows:

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Asian style ox tail Soup with cinnamon, clove, nutmeg and pepper (gluten free)

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When I attended university in the late 80s, I had the good fortune of studying alongside with a diverse group of Asian kids, many became my friends for life. They exposed me to a large range of comfort food from all over Asian, such as Malaysian hawker dishes and Indonesian desserts.

One of my favorite dishes I learned from my friends was the aromatic Indonesian ox tail soup – a scrumptious bone broth with vegetables, spiced with cinnamon, clove and nutmeg. Its flavors were enhanced by fried shallots and fresh herbs.  I often crave for it on rainy days. Unfortunately, we don’t have an Indonesian restaurant nearby.  So I have to cook my own.

We can use a pressure cooker for this soup (40 minutes) or a stock pot (slow cook for 5 hours). I like using the stock pot as I can make a huge pot to enjoy over a few days.

I love having this hot soup with some warm rice – really satisfying.

 Aromatic ox tail soup with Asian spices

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