Chicken

Fresh cactus flower soup 曇花汤

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I had been waiting for my  cactus flowers ‘tanhua’  to bloom. Such beautiful dedicate living wonders, with flowers only open up for one precious night.

The unusual weeks of Sydney rain stopped briefly on Sunday afternoon. The flowers quietly bloomed during the night. I harvested 3 flowers,  but hesitated on the thoughts of making a soup,  Traditionally, the flowers are sun dried, then boiled with meat for hours, ending up all marshy and  grey like the rainy weather. What a depressing thought.

Fresh cactus flower soup 曇花汤
Fresh cactus flowers

I gently washed and sliced the flowers into quarters. I dropped the flowers into a saucepan of water with thinly julienne chicken breast;  brought it to a boil, added a dash of sesame oil, a dash of dark soy sauce and a few pinches of white pepper. The soup was done in 3 minutes.

And here it was, a simple soup to show my appreciation of these natural beauties.

Fresh sword flower soup 霸王花

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Salt and pepper chicken (low FODMAP, gluten free)

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I work in an unremarkable looking building in the city that was built in the 70’s. When I started working there 12 years ago, the food court were ordinary but cheap. Then the landlord renovated the food court and increased the rents. Now the food is still uninspiring, but expensive.   I had a salt and pepper chicken there last week – and it ended up in the garbage bin.

With an unsatisfied craving for salt and pepper chicken, I made my own today.

Salt & pepper chicken, FODMAP friendly, gluten free

Recipe is as follow:

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Asian inspired Paella with miso & wasabi (low FODMAP, gluten free)

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One of my friends and her 2 gorgeous children came over for lunch today. She has really good taste with food and wine, previously ran an restaurant in Italy while she was married to an Italian young fellow who cooked beautifully. Now a single mum, things are not as easy, and she is also having a difficult time at work. So I decided to cook her a heart warming meal to cheer her up – a dish with chicken, salmon, prawns, mussels, baby octopus sounded just like the perfect dish. To make it a bit more special, I gave the paella an Asian twist with miso, wasabi and Korean pepper.

Asian inspired paella with miso and wasabi

Recipe is as follow:

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Simple Korean chili chicken

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My first restaurant meal in Australia was a Korean BBQ at a quaint little restaurateur at the back of Potts Point, an fringe suburb of Sydney filled with eateries, bar and clubs. It was an amazing experience for me – BBQ meat with rich flavors and  endless little side dishes.

Here is my simple and quick Korean chili chicken, which is marinated with Korean pepper, cooked on a griddle over a gas BBQ stove. It is really nice to eat with warm rice, or in a lettuce wrap.

Korean chili chicken (FODMAP friendly, gluten free)

Recipe is as follow:

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Simple chicken stir fry with vegetable, egg and peanuts (low FODMAP, gluten free)

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On Fridays I work from home so I can drop my little boy off at school and pick him up. I am often swamped with work and I have something really quick for lunch at home (like a bowl of instant noodles cooked in the microwave). This week I was in luck with some free time – so I decided to cook a simple stir fry for lunch.

Simple chicken stir fry

Recipe is as follow:

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10-minute chicken & seaweed soup (low FODMAP, gluten free)

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This is probably the quickest and most delicious soup I could cook in 10 minutes.  The whole family loves it especially my little boy who is a picky eater.

Chicken and seaweed soup (FODMAP friendly, gluten free)

Recipe is as follow:

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Kimchi chicken with preserved vegetables

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Some weeks ago I made a huge batch of kimchi using Maangchi’s recipe.  I freeze the kim chi in small bags so we can enjoy for months to come.  I also topped up my pantry with loads of dry goods including a few packs of salted radish.

Today I made a simple dish with the salted radish and kim chi. I first bring some cooking oil to high heat in a frying pan; add slice onion & some sliced salted radish. I stir fried the ingredients briefly, then added sliced chicken thigh fillets to brown the meat. Once the meat is browned, I added sliced kim chi. I coverred the frying pan with a lid and let is simmer for 5-10 minutes until the chicken is cooked.

Dinner is ready, easy!

Kimchi chicken with preserved radish, turnip, mustard green

You can find Maangchi’s kim chi recipe here https://www.maangchi.com/recipe/tongbaechu-kimchi

Homemade kimchi
My homemade kimchi

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