Fried duck eggs, with green shallot and dark soy sauce (FODMAP friendly, gluten free option)
An Italian man at my husband’s work keeps a few ducks in his back yard. He gave us some fresh eggs last week. The eggs reminded me a $20 fried egg dish I had at a posh Asian restaurant, garnished with plenty of green shallot and dark soy sauce.
‘I can cook that’, I said to myself. It was easy, I cracked an egg, shallow fried it in hot oil with some green shallot (scallion); then transferred the egg to a plate, splashed a little dark soy sauce on top. It looked colorful and delicious.
* Use the green part of the scallion for a FODMAP friendly version; use a gluten free soy sauce for a gluten free option.
Meals for the homeless – sweet Potato Noodles with Chinese mushroom and vegetables (gluten free option, vegan)
I first enjoyed potato noodles in 1990s. I was puzzled by its rich flavors and unusual texture – soft, firm and bouncy. Not until many years later I realized these wonderful noodles were actually made of sweet potato starch, not potato.
I love these noodles – easy and cheap to make, yet so versatile you can add anything to it and the noodles will soak up all the beautiful flavors.
Last Saturday I made a huge batch of noodles. We served it slightly chilled as part of a street banquet. I hope our friends enjoyed the noodles as much as I did.
Recipe is as follow: Read the rest of this entry »
Saute spiced cauliflower, with grilled kiwi fruit (gluten free, vegan)
Over twenty years ago I lived and worked in Tasmania. I fell in love with the stunning landscape and its beautiful bays. Recently we took our little boy to the east coast of Tasmania. The highlight of the trip was the walk at the Bay of Fire, jumping and running among the colorful rocks. I took many photos. Here are two of my favorite:
I was so fascinated by the ‘kiwi fruit’ on the rock, I decided to make a dish. I sauteed some finely chopped cauliflower and Spanish onion with a little cooking oil, spiced with some turmeric, cumin, garam masala, a little fresh chili and sea salt. The veggies were served with lightly grilled kiwi fruit slices – the ingredients complemented each other very well, sweet, sour and spicy.
So simple, no recipe required.
Meals for the homeless – chicken and apricot terrine, with ham fat, raisin, strawberry jam, thyme and bay leaf
Last Saturday my 10 year old boy bought a ham for the homeless feed out of his own pocket money. He and his dad sliced up the ham and left a pile of ham fat behind.
This Saturday was the Christmas dinner for our homeless friends. So I made this colorful chicken terrine with left over ham fat. I also added apricot, raisin, saute onion, corn kennel, cumin powder, cinnamon powder, thyme, bay leaf, strawberry jam, salt and black pepper.
Looks and tasted great, and so easy and cheap to make.
Meals for the homeless: pan fry pork with BBQ sauce, soy sauce, maple syrup and port wine
Cooking something nice in bulk and with a budget is not an easy task, often involving extra preparation time to trim and slice a cheaper cut of meat. Pork shoulder is one of the easier meat to prepare and cook in bulk. It is also so tasty and nutritious.
Last week I bought 2 large pork shoulders, about 5kg in weight. I trimmed off the skin and most of the fat, then thinly sliced the meat. I marinated the meat with BBQ sauce, soy sauce, dark soy sauce, maple flavor syrup, sherry, sesame oil, sesame seed and some potato starch. I left the meat in the fridge to settle for 2 days in a tight sealed container.
On Saturday for the homeless feed, I simply pan fried the sliced pork with some oil, onion and capsicum The meal looked and tasted delicious. At the street banquet, the dish was very popular and it disappeared quickly.
The simple method is as follows:
Fried cactus flowers, with Chinese five-spice and fried green shallot (gluten free)
The cactus flowered again this year, yielding 2 single strikingly beautiful flowers, with pink and pearl like colors.
Last harvest I made a soup with the flowers. This year I fried them with some egg and corn flour, flavored with Chinese five-spice and green shallot.
Method is as follows:
Saute oyster mushrooms with bok choy (low FODMAP, Vegan)
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:
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