6. Main ingredients
Monash University updates their FODMAP diet app from time to time. I recently noticed that oyster mushroom has been added to the ‘green’ traffic light list at 86g per serve. Bok Choy is now restricted to 85g per serve due to moderate amount of polyolsorbitol.
So here is a simple oyster mushroom dish for our friends on low FODMAP diet.
Method is as follows:
Cooking for the homeless – easy pulled pork with plum sauce, Char Siu sauce, dark soy sauce and cumin
I have been cooking for the homeless feed on some Saturdays. Trying to cope with work and the endless chores around the house, I was only able to cook simple meals for our homeless friends.
This week I made a simple Asian flavored pulled pork with plum sauce and Char Siu sauce. I used 5kg of pork shoulder. I first removed the skin and most of the fat under the skin; then I rub the meat with a jar of plum sauce, 1/2 jar of Char Siu sauce, 2 teaspoon of cumin powder and a few generous dashes of dark soy sauce; I marinated the meat in the fridge overnight.
The next morning, I placed pork in a pre-heated 180c (360f) oven for 30 minutes, tightly covered with foil; after 30 minutes, I reduced the temperature to 160c (320f), cooked the meat for further 30 minutes; then I turned the heat to 140c (280f) for further 2 hours. After that I left the meat in the oven for another 1 hour to settle, before I pulled the meat with 2 forks.
For the sauce, I mixed some corn flour with water; transferred half of the meat juice to a sauce pan, added the corn flour mixture, brought to a slow boil and stirred briefly as the sauce thicken. I poured the sauce on top of the meat.
We had some for dinner too, with boiled rice – tasted great.
I run an Asian food stall at the school fete each year to raise money for the school. It was load of work – a whole month of preparation rolling thousands of dumplings; the 2-hour sleep the night before the fete; and the stress about food quality and logistics.
But I loved it. I loved the families who helped to cook and served. I loved the families who enjoyed our food and left great comments on the social media. It is somehow all worthwhile.
Here is a quick video clip to share – families gathered at our house to wrap 1,000 dumplings a week before the fete. We then freeze the dumplings, boiled and then pan fried them on site at the school fete.
Here is a simple and delicious chicken drumsticks I cooked this afternoon, FODMAP friendly too.
I first frenched and marinated the chicken legs (skin on) overnight, with a dash of BBQ sauce, a dash of hoisin sauce, a dash of soy, a dash of sesame oil, a dash of maple syrup and some turmeric and cumin; The next day I roasted the drumsticks in oven; Once fully cooked, I heated up a frying pan with some cooking oil, rolled the drumsticks in hot oil then added a splash of dark soy sauce. The smell was delicious.
Tomato and egg soup, with Chinese mushroom and miso, memories of friends from the GuangYa Middle School (廣東廣雅中學)
In the 1980s, I attended a local selective school called “GuangYa” in Southern China. It was one of the few schools with boarding facilities. During high school years, boarding was compulsory so the school could control the kids academic progress with minimum disruption. We worked really hard and rarely did anything remotely exciting. On the weekends, other kids were eager to return home to their families. I liked to stay in the school over the weekends to avoid home, a place lack of warmth.
There were a few other kids staying behind too, mostly boys. It was scary to stay in the empty dormitory on my own. It was a huge room lined with over 20 bunk beds, dimly lighted with a few bare bulbs, and filled with dark shadows. There were no cleaners, the kids took turns to sweep the floor. So the room was full of spider webs and dust.
I tried to persuade some other girls to stay behind too. Two of my good friends, Yi and Qin, stayed with me sometimes. We studied the whole weekend at our own pace without bells and patrolling teachers – it was rather peaceful. The school canteen was closed and we were to manage our own meals.
At the back of the school, there was a busy bus terminal, a noodle shop and a few small grocery shops. A strip of the street was occupied by a few vendors that sold fruits, vegetables and some other basic essentials. We often ate noodles for dinner, and brought back a few eggs and vegetables to make soup for supper – we were peckish after our evening study sessions. With no cooking equipment available, we used a small electric kettle.
One of our favorite soups was the tomato and egg soup. It was the simplest soup you could imagine – drop some diced tomato and an egg in the boiling water, a quick stir, salt to taste (or a little soy sauce), and some chopped coriander. The soup is done in 2 minutes, light and delicious.
Ah, good old days – hardship and friendships.
I am visiting China in a few weeks, and I will be seeing Yi and Qin. It has been 30 years since we said good-bye to each other. I crossed the oceans and moved so very far away from my friends. Today, Yi is a devoted Buddhist and Qin is an energetic entrepreneur.
Here is my more creative version of an egg and tomato soup, with a Chinese mushroom and miso base. I am looking forward to see Yin, Qin and some of my school friends again in a few weeks.
I didn’t write up the recipe – imagination and creativity work best for this dish.
This morning, I soaked a few dry Chinese mushrooms in hot water no particular recipes in mind. Dinner time, I found some fresh mushrooms and a capsicum at the bottom of the fridge, and made this simple stir fry.
So simple, no recipe required +- slice everything and throw them in a frying pan over high heat; Add a dash of cooking oil, a little oyster sauce, a little sesame oil and white pepper; toss for a few minutes; and it is done; garnish with sliced shallot (scallion) and sesame seeds.
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 »