Pan fried tofu with green bean and oyster sauce.
Sautéed oyster mushrooms and bok choy with ginger and oyster sauce.
Female health tonic – traditional Chinese herbal tea with a ‘female ginseng’ called ‘dang gui’, gogi berries and red dates.
Can a sausage meal be lovely? Easy one pot meal with sauté onion, sausages, capsicum and peas; spiced with garam masala, turmeric and mustard oil.
Baked potato, eggplant, capsicum and zucchini, spiced with garam masala, cumin and turmeric.
Stir fried potato, carrot and fennel, with coriander, turmeric, sesame oil and sesame seeds.
An aromatic cinnamon, lemon and ginger infused drink, gentle and comforting.
Chinese side salad – sweet, sour, crunchy pickled white radish
Bean sprout salad with soy sauce, sesame oil, shallot, coriander, sesame seeds.
Stir fry pickled lotus root with capsicum, green shallot, a dash of soy sauce and sesame oil.
Traditional Chinese seaweed salad with vermicelli and pickled carrot – soft, crunchy, salty, sweat and sour. It is aromatic, flavored with dark soy sauce, sesame oil, garlic, green shallot (scallion) and coriander.
A vegan soup with roasted tomatoes, red capsicums and coconut milk.
Soba noodles tossed with sautéed vegetables, soy sauce and sesame oil.
Blanched potato flavored with turmeric and Sichuan pepper-chili-garlic-chili infused oil, sesame oil, white balsamic, pickled carrot, sliced wood ear fungus, sliced capsicum, sesame , oil and coriander.
Cherry tomato ‘sandwiches’ with quinoa, coriander, alfalfa, lettuce, carrot and a small dash of sesame oil and BBQ sauce.
Easy rice paper rolls filled with quinoa, coriander, alfalfa, lettuce, carrot, capsicum and sesame seeds.
Easy hand rolls of rice, alfalfa, carrot, capsicum, rocket, BBQ sauce and sesame seeds.
‘Tang yuan’, or the glutinous rice balls often filled with sweat red bean paste, is well loved for its symbolic meaning of family unity and harmony.
Chinese new year – steamed sweet glutinous rice cake with coconut milk, ginger and maple syrup, spiced with cardamom, coated with peanuts sesame seed and coconut.
Kale dressed with sesame seeds, orange zest, orange pieces, lemon juice and sesame oil.
Memories of the GuangDong GuangYa Middle School in the 1980s.
The sushi terrine with short grain rice, sauté pumpkin with cumin, sauté carrot with turmeric, and sauté capsicum with garam masala. Sesame seeds were added for extra flavor. The ingredients are layered in a terrine pan, and wrapped with seaweed sheets.
Julienne carrot lightly stir fried with with bean sprout, green bean, a dash of sesame oil and top with sesame seeds and coriander.
Simple and delicious – pan fried diced carrot coated with rice flour and maple syrup; tossed in sesame seeds, turmeric and coriander.
Pan fried pumpkin, served with a sauce with miso and dijon mustard
Pumpkin, carrot, kumquat, and capsicum dip flavored with lemongrass, ginger coriander, cumin and coconut milk.
Coconut and banana rice pudding, spiced with cinnamon and clove, topped with caramelized banana.
A delicious Asian inspired waffle with banana, pineapple coconut; crispy and soft.
Homemade noodles with buckwheat, rice and tapioca noodles, lightly blanched, and tossed in soy sauce and sesame oil.
Rice paper rolls filled with tofu, potato, carrot, capsicum, bamboo shoot, bean sprout and green bean, flavored with sesame oil and soy sauce.
A delicious Asian dessert with tapioca, tofu, pumpkin and ginger.
Rice noodle soup with tofu, radish, carrot, spinach, chili, coriander, ginger, soy and sesame oil.
Pan fried tofu with chili, ginger and tomato salsa, flavored with soy sauce, sesame oil, coriander and tomato sauce.
A chop suey with pan fried firm tofu, enhanced by vegetables with interesting and gentle textures – okra, eggplant, radish, red capsicum; complimented by ginger, chili and coriander.
Refreshing Asian ‘liangban’ salad with black fungus, capsicum, celery, mung bean vermicelli and peanuts, served with a soy sauce, sesame oil and balsamic vinegar dressing.
This is a heart warming plain steamed bun that is soft and fluffy when served warm or at room temperature. Great for sandwiching spicy twice
Some days I just crave for a very simple meal that is refreshing and tasty. After holidaying with kid at Fiji with buffet breakfasts and
Vegetable stack of pumpkin, capsicum, broccoli, lettuce and basil.
As a part time working mum dashing between workplace and school drop offs & pick ups, some days I don’t time for breakfast or lunch.
Asian bean sprout salad with homemade instant radish kimchi and sesame oil.
Asian ‘liang ban’ style cucumber salad with soy sauce, sesame oil and sesame seeds.
Sauté bok choy with ginger and wine.