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Tradition Chinese herbal tea with ‘dang gui’ 當歸, goji berries 枸杞 and red dates 红枣 – a quick pick-me-up (vegan)
There are so many different types of Chinese herbs, some of them are gender specific. ‘Dang gui’ 當歸 is a traditional ‘female ginseng’ for boosting health and wellness. It was said to increase blood supply and improve circulation, reduce menstrual pain, assist with hydration and anti-aging. My mother used to make me a remedy with ‘dang gui’, goji berries and Chinese red dates. It worked like a magic as a quick pick-me-up.
Overworked and tired, I made myself some ‘dang gui’ tea today.
Here the simple instruction on how to make the herbal tea. Dan gui, goji berries and red dates are available from most Chinese grocery stores in Australia.
Please consume in moderation.
One pot meal – Asian spiced sausages and rice
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 »
Stir fried tofu skin 腐竹 with Chinese mushroom 香菇 and capsicum (gluten free, vegan)
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) !
Recipe is as follows:
Rice congee with pan fried fish (low FODMAP, gluten free)
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.
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)
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.
Recipe is as follows. A FODMAPs check list is attached.
Saute capsicum and egg, with oyster sauce and sesame oil (low FODMAP)
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.
Recipe is as follows. A FODMAPs check list is also attached.
Saute potato, carrot and fennel, with coriander, turmeric, sesame oil and sesame seeds (low FODMAP, vegan, gluten free)
A few years ago, I received a free pack of gardening fennel seeds with a random purchase. This year I finally got around to spray the seeds onto the veggie patch. To my surprise, they were seeding. Inspired, I went down to the supermarket and bought a fennel bulb to cook a meal.
It was a simple meal – I diced some potato, carrot and fennel, then saute the vegetables with a little turmeric and sesame oil. I added some fresh coriander and sesame seeds at the end. Quite satisfying as a mid-winter meal.
