I first learned how to use Asian spices from my best friend’s late mother whom I dearly called Auntie Wong.
Growing up in Malaysia, Auntie Wong was an acrobat in a circus, and later became a self-trained dentist. ‘How do you install a denture for an old lady without a single tooth,’ she laughed,’ luckily I was young and good looking then, I asked male dentists for helps and was never refused’.
Auntie Wong migrated to Australia in early 1980s with her three daughters. She ran a small take away shop in Glebe, an inner Sydney suburb, selling Malaysian fast food. To supplement the limited income from the shop, in the evenings she made spring rolls for catering companies. My friend Mei, the youngest daughter, helped with the spring rolls while she was still in primary school.
Some years later, Auntie Wong saved up enough money and bought a studio apartment. Auntie and Mei lived there for many years, sharing a bed. In their tiny but always welcoming home, Auntie Wong cooked me many heart-warming meals. The smell of delicious food filled the small space, and what a wonderful place it was. My favorite dishes were the Singapore meat and bone soup, noodles with salmon XO sauce, and fried rice with Indian spices.
While enjoying meals, auntie told me many of her life stories. I was always inspired by her amazing abilities to adopt to changes, and her keen spirit for new adventures.
Here is my version of a spiced fried rice – simple, aromatic and satisfying, with fond memory of Auntie Wong’s kindness and love. Read the rest of this entry »
Nasi kuning is an Indonesian rice dish cooked with coconut milk and turmeric. If you have a rice cooker, my ‘relaxed’ version of fried rice with ready made nasi kuning paste is easy and delicious.
Method is as follow:
I made this super easy turmeric fried rice for lunch. So simple, no recipe required.
To serve 2 persons – a quick stir fry of cooked rice (2cups), adding turmeric (2tsp), 2 pre-scrambled eggs, diced green beans (12 beans), julienne carrot (1/2 carrot), sliced lettuce (1 cup) and a little chopped chilies, seasoned with pinch of salt.
Tips – add the lettuce last to keep it crunchy.
I had some free time today & decided to develop a few FODMAP friendly recipes. Asian food uses lots of low FODMAP ingredients so I found it quite easy to cook Asian style low FODMAP dishes.
To organise myself, I found some old business cards that were blank on one side. I wrote on each cards individual low FODMAP ingredients and serving sizes (some by groups) as recommended by the Monash university. Now I am feeling a lot more confidence.
And here is the my lunch – fried rice with beef, egg, beansprout, capsicum, carrot, corriander, lightly spiced with cumin.
Recipe is as follow: Read the rest of this entry »