I was sick all week with a sore tummy and headache after eating a large bowl of cherry tomatoes from my veggie patch, followed by 2 McDonald’s bacon & egg muffins. What could be more tummy warming than a big bowl of congee?
One of my favorite congee is with century eggs. If you had not tried a ‘century egg’ before, they are probably the most fascinating eggs you would ever experience. After a period of preservation, the egg yolks are magically layered with green and gray, and the egg white are translucently red-brown and beautifully shiny. The congee is traditionally made with century eggs and salted pork. I often use smoked hams which is much more tastier.
I use a 10-cup rice cooker with a ‘congee’ setting. I cook the congee on the ‘congee’ setting 3 times, first time with a cup of medium grain rice and water half way up in the cooker, then I add 2 century eggs (sliced to 4-8 pieces) and diced smoked ham, cook it 1-2 more settings or until the rice is creamy. Feel free to add more water to achieve the right consistency to your own liking.
Really yum if you are game enough to try it.
Recipe is as follow:
I lived in Melbourne some years ago for work, far away from friends and family. One of my favorite pass time was going to Daimaru Japanese department store. At the lower ground floor of the store there were fast food outlets. There was this particular one that sold Japanese cabbage omelettes and I was really fond of it. The omelettes were served with a thick oyster sauce and mayonnaise.
Here is a tummy friendly version of a cabbage omelette – served with a lighter sauce.
Recipe is as follow:
Winter is approaching and there are a few flu and coughs going around in Sydney. Instead of using the good old cough syrups, why not try a Chinese remedy that works on the core of the illness?
My grandmother used to make me this egg and ginger soup when I had ‘cool’ coughs – referred to as dry coughs at night when the air is chill. A few bowls of this soup over a few days work like magic.
Recipe is as follow: Read the rest of this entry »
Have you ever been to a suburban Chinese restaurant that serves a prawn omelette that is dry and uninteresting? Try this simple, tasty and moist scramble eggs with garlic chive and prawns and I bet you will never look back.
Recipe is as follows: Read the rest of this entry »
Sometime we crave for a tasty meal that is also gentle on our tummies. Rissoles are simple to make, satisfying and may offer many varieties. My rissoles today has beef, rice, potato, carrot, egg and cheddar cheese – just ‘glue’ everything together, dust with rice flour and pan fry, no recipe required 🙂
Eggs are precious to me.When I was a little girl, my family had very little. Every year at my birthday, instead of kids party, mouthwatering sweets, toys and other gifts, I received a hard boil egg that was colored in red. The red color was rubbed off, with a little water, from some left over cheap red paper that was used for wrapping the ‘lucky’ money for Chinese Luna New Years.
Having lived in Australia for nearly 30 years, I still love my eggs immensely.I use eggs for cooking all the time, sometimes it is as simple as cracking an egg over some boiled rice and cook it in microwave for 1 minute as a quick meal, eat with a dash of soy sauce and olive oil.
The soy sauce and tea infused eggs below is a popular street snack food across Asia. My version is FODMAP friendly and can be made as a gluten free option.
It is very simple to make – see recipe below. Read the rest of this entry »