Simple and easy home-cooked meals are always appreciated at the homeless feed.
Here’s one of my simplest meal with whole chicken(s) with a few other ingredients – oyster sauce, sesame oil (or cooking oil), corn flour, ginger and green shallot. For a FODMAP friendly recipe, use only green part of the shallot.
To cook the chicken:
- In a large heavy pot, add hot water, salt, white pepper and a few slices of ginger
- Use a stick to poke a few holes in the thickest part of the chicken, lay the chicken in the water, breast down; bring to boil, and turn the heat off; leave it on the stove for the remaining heat to cook the chicken for at lease 1 hours.
- Turn the chicken over and bring to boil, turn the heat off for 30 minutes.
- Bring it to boil again for a few minutes.
- Take the chicken out of pot, cool slightly, then pull the meat off, making sure all the meat is cooked; if slightly under cooked, return the pieces to the pot of hot water for a few minutes.
To make the sauce:
- Thinly slice some green shallot. For a FODMAP friendly recipe, use only the green part of the shallot.
- In a small pot, bring some sesame oil and cooking oil (1/2 each) to high heat; remove the pot from heat, add the sliced green shallot and a little salt, saute for a few seconds with the residual heat; add the shallot to the chicken, toss well.
- In a cup, mix a little corn flour with water (1 tsp flour to 5 tbsp water).
- In a small pot, add some oyster sauce and the corn flour mix, stir and bring to slow boil and removed from heat immediately; pour the sauce over the chicken.
I had a few cucumbers in the fridge and some bacon in the freezer. I sliced the cucumbers, defrosted the bacon and sliced them up. In a frying pan I drizzled a little oil and added the bacon pieces. I pan fried the bacon until nearly crispy, then added the cucumbers. A few stirs, added a little sugar and white pepper. There we have a big bowl of tasty veggie and yummy bacon for dinner.
A few friends dropped by unexpectedly one weekend afternoon.
We opened a bottle of red wine and felt a bit peckish. Something quick and easy to share would be lovely.
A piece of Angus rump steak is the perfect snack:
1. Cook the steak 1-3 minutes on each side, depending on the thickness and how rare you would like it; rest the steak for 10 minutes
2. Prepare a simple Asian dipping sauce – fish sauce (1 tsp) + rice wine vinegar (1tsp) + sugar (1tsp) + boiling water (3 tsp), stir well to dissolve the sugar. added a little chopped chili if you prefer
3. Slice the steak
4. Drizzle some sesame oil over the beef (optional)
5. Chop some mint for garnish (optional)
6. Serve at room temperature
Great to share with friends.
Winston Churchill said, “the inherent vice of capitalism is the unequal sharing of blessings; the inherent virtue of socialism is the equal sharing of miseries”.
I thought of corporate greed.
They share their goals and visions loud and proud – for the best interest of shareholders. They will sack as many workers as possible, and take the fat out of the operation until it is on the verge of collapse. This enable them to harvest short term bonus, and at some point, enjoy a big fat golden handshakes when the real pictures are unfold.
Does it have to be like that? Why can’t corporations work for the best interest of all stakeholders including their customers and employees.
Corporate greed reminds me chicken feet – skin and bone, barely a feed, and hardly a blessing for some.
While cooking the chicken feet, I thought of the families who struggle to pay their rents and put food on the tables, and the smart and ambitious ones in prestige positions yet do not have time to enjoy with their families.
Chicken feet is cheap and tasty, yet unfulfilling as a meal. Is it a blessing or misery?
Cooking method is as follows:
1. Clean the chicken feet, remove callus and nails
2. Place the chicken feet in a pressure cooker, add a dash of sesame oil, a dash of light soy sauce, a dash of dark soy sauce, a dash of oyster sauce, a dash of wine, a little sugar, a few star anise, a few cloves, black pepper
3. Cook on high pressure for 45 minutes
4. Serve hot or at room temperature
A lovely Italian man at my husband’s work keeps a few ducks in his back yard. He gave us some fresh eggs again. We are so blessed.
I salted the eggs in brine for two weeks, using 3 tbsp of salt for 1 liter of water. The yolks were just turning golden, and the egg white was not overly salty. For a bit of fun, I steamed the eggs in small cups, rather than a simple semi-hard boil.
I saute some diced red capsicum, cherry tomatoes and diced cucumbers with some cooking oil, tomato sauce, chili sauce. I added a dash of sesame oil, and garnished the vegetables with some chopped coriander and toasted sesame seeds.
Looked mouth watering and tasted delicious.
Beef flank stew (牛腩) with Asian spices and soy sauce, my memory of the hawker stall on the ‘Poetry Book Road’ ( FODMAP friendly)
When I was a little girl, I walked to the primary school each day. I ate breakfast along the way. I had a ten cents allowance for two plain steamed buns each morning.
I walked down a street commonly known as the ‘Poetry Book Road’. For many years, the street was renamed as the ‘Red Book Road’ in honor of Chairman Mao’s red book of quotations.
At the end of the street, there was a tiny hawker stall selling beef flank and pig intestines. In winters, the hot steam rose from her big pots. The aroma of soy, star anise and clove lingered in the air, mouth-watering and irresistible. The stall operator was a middle age woman, short, chubby and never smiled. She had a pair of gigantic scissors that made loud ‘chop chop chop’ sound. When she received an order, she cut some small pieces off a larger piece, skillfully threading them to a bamboo stick without touching them with her hands. A stick with 3 pieces of juicy, fatty and heart-warming meat cost 10 cents. It was a difficult decision for a little girl – spending the 10 cents on a meat stick and be hungry for the rest of the morning, or two plain buns. I took some deep breaths (the aroma was so good) and nibbled on the tasteless buns.
Now I remembered, the two buns never filled me up anyway. At school I sat next to a boy whose name was ‘Bin’. We enjoyed a few laughs as our stomachs rumbled at the exact same moment.
I cooked beef flank many times over the past many years. It always brought back memories of the hawker stall on the Poetry Book Road.
Recipe is as follows: Read the rest of this entry »
When I was growing up in China, tofu was the cheapest protein and it was always plentiful. At the fresh food market they sold tofu on a large timber slab, carefully cutting out the required portion for each customer – 10 cents, 20 cents…
My grandmother loved pan frying tofu with load of cooking oil. She cut the tofu into little triangles then fried them until golden brown. She then finished cooking with a splash of soy sauce. What a mouth watering aroma!
Tonight I pan fried some tofu with soy sauce for dinner – the tofu was soft and heart warming.
* Use plain tofu for a FODMAP friendly recipe; use gluten free soy sauce for a gluten free option.
It was so easy to make: Read the rest of this entry »