Cooking

Smoked BBQ beef ribs

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On the weekend we went to a large extended family lunch. We made some smoked beef ribs to enjoy with the family.

It was a very simple dish – beef ribs marinated with BBQ sauce, tomato sauce & sriracha chili sauce; added a little cumin and garam masala. Then I smoked & cooked the beef ribs on the gas BBQ for 2 hours on low heat, with a lighted Amazen pellet smoke tube inside the BBQ.

I serve the beef ribs with a sauce made with left over marinate and apricot jam – simply combine the sauce and jam and cook gently in a sauce pan for a few minutes until the apricot jam is ‘melted’ into the sauce.

Beef ribs being smoked in the BBQ with an Amazen pellet tube

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Pan fried pumpkin with a miso sauce (gluten free, vegan)

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I found it difficult to create pumpkin dishes – pumpkin is so beautifully tasty already, I don’t want to ruin its natural goodness.

Because pumpkin is so sweet, a bit of saltiness will enhance its flavor. Miso and pumpkin actually work quite well. It is also a very simple dish to prepare.

Pan fried pumpkin with a miso sauce (gluten free, vegan)

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Pan fried spring rolls with vegetables and shrimp shells

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As school fete fast approaching, I am trying out different ways to cook a large amount of finger food within a small amount of time. I am running an Asian Food stall for the school fete.

Spring rolls had always been a favorite at the previous fetes. Deep frying food at the fete makes me nevous, especially there are so many little kids around with their balls. So I am trying out pan frying the spring rolls.

The result was brilliant – they were better than the deep fried ones as I don’t have to roll them too tightly, so they are beautifully crispy.

The filling for my spring rolls today were mung bean vermicelli, wood ear fungus, cabbage, carrot, leek, shrimp shell, bamboo shoot and fried shallot. Sounds yummy, doesn’t it.

Pan fried spring rolls with vegetables and shrimp shells

To wrap a spring roll

Recipe is as follow:

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Salt and pepper chicken (low FODMAP, gluten free)

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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.

Salt and pepper chicken (low FODMAP, gluten free)

Recipe is as follow:

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Ginger pork with soy sauce and sesame oil (low FODMAP, gluten free)

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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.

 

Ginger pork with soy sauce and sesame oil (low FODMAP, gluten free)

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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Lightly smoked rainbow trout fillets (gluten free)

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The local fish shop had some beautifully fresh rainbow trout fillets. I cooked them on the BBQ with a a-maze-n smoke tube filled with apple wood pellets.

I first lighted the a-maze-n tube of pellets and let it burn for 10 minutes before I placed it inside the BBQ.

While the pellets was burning, I rubbed the fish fillets with some sesame oil and a little sea salt. I don’t brine my fish – it is just too salty for my taste. I put the fish fillets on a rack, over a tray, on the BBQ with the lowest setting. I then closed the lid and let the smoke and the BBQ do their jobs. The fish was ready in about 25 minutes.

I served the smoked fish fillets at room temperature, with a sauce of sour cream, dill and lemon juice.

Lightly smoked rainbow trout fillets (gluten free)