I work in an unremarkable looking building in the city that was built in the 70’s. When I started working there 12 years ago, the food court were ordinary but cheap. Then the landlord renovated the food court and increased the rents. Now the food is still uninspiring, but expensive. I had a salt and pepper chicken there last week – and it ended up in the garbage bin.
With an unsatisfied craving for salt and pepper chicken, I made my own today.
Recipe is as follow:
Recently our family visited Tokyo to spend our school holiday there. We enjoyed shopping at countless hobby shops, toy stores and rides at Disneyland, Disney Sea and Tokyo Dome.
My husband and I love noodle soups. Nearly everyday we went to a nearby noodle shop for lunch. Our little boy is a fussy eater who has Vegemite sandwiches for school lunch since the kindergarten year – he refused to have noodle soup. So we gave him a bowl of rice and the toppings from our noodles. Ginger pork was his favorite. Luckily, noodles with ginger pork was available in nearly every noodle shop.
Here is my version of ginger pork. I served it with some saute Chinese greens with ginger.
Recipe is as follow:
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.
Recipe is as follow:
Last weekend I threw a couple lamb legs on the BBQ. I added to the BBQ a tube of wood pellets in an a-maze-n pellet tube which was lighted with a blow torch. I rubbed the lamb legs with my favorite spices and a dash of BBQ sauce.
I slow cooked the lamb legs for 4 hours in the BBQ with the smoky tube underneath. The BBQ was placed under my recently installed white shade sails. There was so much smoke I was worried that my shade sails may turn brown.
The lamb was beautifully juicy, smoky and tasty.
I can’t say I am an expert of smoking – I only learned about it a year ago from ‘A Food Blog by a Old Fat Guy’. I love this blog from the far away land – as I read, I could smell the forest from the mountains in Canada.
Dreaming of the forests, l bough the closest thing I could find – apple wood chips from Tasmania. I have only a small bag, but it lasted a while. I did 4 lots of smoking with this – rainbow trout fillets, American ribs, salmon and pork belly. OMG, so very delicious!
I don’t have a smoker, but I have a super heavy duty 16-quart stainless steel stock pot that can cook ‘waterless’. It has a adjustable small hole in the lid which is perfect for checking out how much smoke has built up in the pot. I only used a small amount of wood chips which is sufficient for the size of the pot. Fish fillets can be cooked in about 20-30 minutes; meat requires further cooking after 30-40 minutes of smoking, which can be finished off on the BBQ.
I am quite time poor so I don’t use brine. For fish, I rubbed a little sea salt, a little sugar and some oil prior to cooking. For meat, I rubbed my favorite spices, salt and oil.
I like smoked salmon the best – rich, smoky and satisfying, with deliciousness lingering in your month for many hours after the meal.
I served the smoked salmon with a fennel, carrot and rocket salad, drizzle over a dressing with lemon juice, strawberry jam and sesame oil. I will post the recipe shortly.
Here is a quick write up of the very simple process:
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.
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.