Asian Fusion

Wonton ‘salad’ with XO Sauce

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Some beautiful people at my husband’s work organised a picnic lunch last weekend.  It was a diverse mix of people – Australians, Germans, Chinese and a few Indian families. A father brought his son and some yummy curry cooked by his wife’s friend.

“Why your wife’s friend cooked for us, a bunch of strangers?” we asked.

“Our Indians always help each other out in the community”, he smiled, ‘my son, for example, lived with his aunt for a few years; and our neighbor had picked him up from school for many years, unpaid of course”.

That sounds lovely, and a dream for many of us.

I live in a suburb in Sydney.  I like the area because it has lots of big trees and the community was warm and welcoming.  Things changed over the past few years with skyrocket housing prices. Moms are now working more hours and the stress spreading in the air.

How I wish we could have a closely knit community who can help each other, or simply having the time to ask each other, “are you ok?”

Wonton salad with XO Sauce

Here is a large wonton ‘salad’ I prepared for the picnic, a dish perfect for sharing.

The dish is somehow Cantonese, spiced with a Hong Kong style XO sauce made with scallop, fish, garlic and chili; yet it is not quite Cantonese as it was served lightly chilled, a cooking style used frequently by Northern China called the ‘liang ban’ (cool-mix).

A video on how to wrap wontons is also attached below.

Recipe is as follow: Read the rest of this entry »

Tofu knots, enoki mushrooms and wood ear fungus salad 冷拌

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Yesterday it was the 15th day of Luna New Year (元宵节, YuanXiao), which is known as the day of lantern festival.  There was no lanterns for us. After all, it was too hot to even go outside in the scorching weather in Sydney.

So I made a few simple dishes to enjoy with a few of our friends, who came over to cool down in our pool.  One of the dishes I made was a ‘liangban’ salad with chewy tofu knots (百页结), tasty enokitake mushrooms (金菇), crunchy wood ears fungus (木耳), green shallot and coriander.

Tofu knots, enoki mushrooms and wood ear fungus salad 冷拌

Recipe is as follows:

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Cherry tomato ‘sandwich’ with quinoa and alfalfa (low FODMAP, vegan, gluten free)

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Today I made some rice paper rolls with quinoa, coriander, alfalfa, capsicum and sesame seeds. I had some quinoa mixture left. So I decided to make a second dish. I had some cherry tomatoes in the fridge, perfect for some ‘sandwiches’.

The quinoa mixture was made of cooked quinoa, a little chopped coriander stalk, a little sesame seeds and sesame oil,  seasoned with salt and black pepper. I have attached the original recipe here – but you only need 1 tbsp of quinoa mixture to make 1 low FODMAP serve which consists of 4 cheery tomato sandwiches.

To make the ‘sandwiches’, turn a cherry tomato upside down, cut it open in the middle, as deep as you can without cutting through; fill the gap with a small piece of lettuce (I used butter and rocket), alfalfa, red capsicum, carrot and a little quinoa mixture. Top with a little BBQ sauce and a few sesame seeds.

According to the Monash University, a low FODMAP portion is 4 cherry tomatoes – hence 1 low FODMAP serving is 4 ‘sandwiches’.  But lettuce (butter and rocket), alfalfa, red capsicum and carrot have limited FODMAPs, so you can pile up as much fillings as you wish.

Use a gluten free BBQ sauce for a gluten free option.

Cherry tomato 'sandwich' with quinoa, coriander and alfalfa (low FODMAP, vegan, gluten free)

Cherry tomato sandwich with quinoa, coriander and alfalfa

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Sushi terrine with vegetables (low FODMAP, vegan, gluten free)

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A few weeks ago I set off to make a few carrot & vegetable dishes. Here is one of them…

It is made with sushi rice, saute pumpkin with cumin, saute carrot with turmeric, saute capsicum with garam masala and nori sheets.  Sesame seeds were added for extra flavor. The ingredients are layered in a terrine pan, and wrapped with 2 nori sheets.

Sushi terrine with vegetables (low FODMAP, vegan, gluten free)

Recipe is as follow:  Read the rest of this entry »

Asian inspired carrot, pumpkin and kumquat dip (low FODMAP, gluten free, vegan)

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A good friend is on a self diagnosed gluten free diet. She is addicted to vegetables and all things fashionably healthy. You will laugh if you see her feeding her kids with healthy food the good old Chinese way –  with great persistence.

We were over at their house for lunch last weekend. I made some tasty vegetable dips which was very appreciated. I served the dips with some plain rice crackers.

 

Asian inspired carrot, pumpkin and kumquat dip (low FODMAP, gluten free, vegan)

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Rice pudding with banana and coconut (low FODMAP, gluten free, vegan)

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I have worked in the finance sector for a very long time. In the good old days we enjoyed many extravagant lunches and dinners, Rockpool, Tetsuya, you name it. Nowadays things are quite different, but occasionally we still attend client lunches & dinners.  Last week we visited Kitchen by Mike at Bent Street. I was impressed with the rice pudding – heavenly creamy with a subtle vanilla and cinnamon flavor.

I was determined to have a go – I used arborio rice, coconut milk and bananas. This pudding is dairy free & gentle on your tummy.

Rice pudding with banana and coconut (low FODMAP, gluten free, vegan)

 

Recipe is as follow:

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Summer waffles with pineapple, banana and coconut (low FODMAP, vegan, gluten free)

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Winter is finally fading away in Sydney. Sun is shining and warm. The golden cane plants are back to life and the garden is looking fantastic.  This beautiful morning I made my tropicana waffles for breakfast and enjoyed them by the pool.

My tropicana waffles are some of my best waffles – super crispy on the outside, beautifully moist on the inside, and full of the goodness of banana, pineapple and coconut milk.  A little icing sugar on top makes it super handsome. Who would think vegan waffles could be so yummy..

Waffles with pineapple, banana and coconut (low FODMAP, vegan, gluten free)

Waffles with pineapple, banana and coconut (low FODMAP, vegan, gluten free)

Recipe is as follow:

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Homemade buckwheat noodles with soy sauce and sesame oil (low FODMAP, gluten free, vegan)

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A few weeks ago I made a really nice dashi soup base with shaved katsuobushi (preserved fermented skipjack tuna) and kombu (kelp). I looked in the cupboard for some soba noodles and noticed that they all contained wheat. That weekend I did a special trip to my favorite Asian supermarket at Chinatown to search for a gluten free soba, yet none could be found.

Never mind, I will just have to make my own buckwheat noodles. To make it light and bouncy, I used a combination of buckwheat (1/2), rice flour (1/4) and tapioca starch (1/4).

Homemade buckwheat noodles with soy sauce and sesame oil (low FODMAP, gluten free, vegan)

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 & wasabi (low FODMAP, gluten free)

Recipe is as follow:

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Rice paper rolls with tofu, bamboo shoot, bean sprout and sesame (low FODMAP, gluten free, vegan)

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FODMAP vegan can be delicious too – tofu recipe #5.

A couple weeks ago I set out to see how many tummy friendly tofu recipes I could made. So far I have a rice noodle soup, an entree (pan fried tofu with chili & tomato salsa), a main (tofu chop suey) and a dessert (with ginger, pumpkin & tapioca). Perhaps the next dish would be a healthy snack that can be packed into a lunch box?

Vegetables can be quite plain, so the bamboo shoot will give the dish a kick of flavor.

Rice paper rolls with tofu, bamboo shoot, bean sprout and sesame (low FODMAP, gluten free, vegan)

The filling: tofu with bamboo shoot, bean sprout, potato, carrot, capsicum, sesame and coriander
The filling: tofu with bamboo shoot, bean sprout, potato, carrot, capsicum, sesame and coriander

Recipe is as follow:

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Tofu, pumpkin, ginger & tapioca dessert (low FODMAP, gluten free, vegan)

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FODMAP vegan can be delicious too – tofu recipe #4.

Have you tried the silken tofu at a yum cha restaurant, the one that’s served with ginger flavored syrup?  It is one of my favorite.

Silken tofu is unfriendly for FODMAPpers. So I created this dessert that uses soft plain tofu and ginger. To add softer texture, I added pumpkin and tapioca. Pumpkin is infrequently used for dessert in Southern China (if they have the sweet variety we have here in Australia I bet they will go wild with it)!  Palm sugar and tapioca pearls bring all the ingredients together to give it a lovely semi-pudding like texture. Served slightly chilled, it will pleasantly surprise you with its refreshing taste.

Tofu, pumpkin, ginger & tapioca dessert (low FODMAP, gluten free, vegan)

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Tofu and noodle soup (low FODMAP, gluten free, vegan)

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FODMAP vegan can be delicious too – tofu recipe #3.

Try this hot rice noodle soup with tofu, radish, carrot, spinach, chili, coriander, ginger, soy and sesame oil.

Tofu and noodle soup (low FODMAP, gluten free, vegan)

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Tofu chop suey with okra, eggplant and radish (low FODMAP, gluten free, vegan)

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FODMAP vegan can be delicious too – tofu recipe #1.

This weekend I am working on tofu dishes. I bought 2 different type of plain tofu (soft and extra firm) from the Asian grocery store and keen to find out how many dishes I can create from this rather plain ingredient.

Here is a chop suey with pan fried tofu, enhanced by selected vegetables with interesting and gentle textures – okra, eggplant, radish, red capsicum; complimented by ginger, chili and coriander.

Tofu chop suey with okra, eggplant and radish (low FODMAP, gluten free, vegan)

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Steamed banana and pumpkin rice cake with coconut milk (low FODMAP, gluten free, vegan)

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When I was a little girl in China, I often had white steamed sugar sponge cakes for breakfast – the cakes were cheap, warm and comforting, although the the cakes had little nutrition value.

The steamed cakes in this recipe are also warm and comforting – and gentle for your tummy.

 

Steamed banana and pumpkin rice cake with coconut milk (low FODMAP, gluten free, vegan)
Recipe is as follow: Read the rest of this entry »

Simple green banana curry (low FODMAP, gluten free, vegan)

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I bought this big bunch of green bananas from the supermarket a week ago – the bananas didn’t fully ripe after all these hot weather!  Well, we shall not waste them…

This banana curry is quite simple once you have invested in a few spices. If you can find a low FODMAP curry power, great.  Otherwise the spice mix I adopted was a few spices laying in cupboard and a few thing from my freezer (tamarind paste, frozen ginger & frozen chili). If you don’t have some of these spices (except for turmeric), feel free to skip a few.

What does it taste like?  – give it a try.

Simple green banana curry (low FODMAP, gluten free, vegan)

Method is as follows:

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Pork and leek pastry ‘cha siu su’ style

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I like the buttery ‘cha siu su’ at yum cha, but found them a bit too sweet for me. For the school fete, I made my own version of pork puffs inspired by ‘cha siu su’.

Pork and leek pastry 'cha siu su' style

Recipe is as follow: Read the rest of this entry »

Mango pudding with coconut kumquat (gluten free)

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The Kumquat shrub is bearing fruits in the garden – super juicy and adds lots of flavor to a mango & coconut pudding.  Mango pudding is one of my favorite dessert at yum cha.

Mango pudding with coconut kumquat (gluten free)

Recipe is as follow:  Read the rest of this entry »