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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Rice ‘salad’ with bacon, Chinese mushrooms and peas (gluten free)

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Some weeks ago I tasted ‘okowa'(Japanese glutinous rice) for the first time. There were 5 different type of okowa – red bean,  chestnut, scallop, salmon and gomoko (hijiki & chicken). They were all very tasty. The rice were served at room temperature.

Today it was scorching hot in Sydney at 43 degree celsius. Perfect day to try out a rice ‘salad’ with some glutinous rice. I used 2/3 white medium grain rice and 1/3 black glutinous rice, so it was a lot lighter for a chilled dish.  It was just the right texture, chewy, grainy and not too sticky. I added saute bacon, Chinese mushrooms and peas to the rice.

Rice 'salad' with bacon and Chinese mushroom (gluten free)

 

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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