Pork spare ribs are inexpensive in Sydney, a fraction of the cost of pork ribs. It is one of the most popular cuts of pork for Asian food, lovely when slow cooked in a rich salty, sweet and sour sauce.
Here is our dinner tonight – pork spare ribs braised in a soy sauce, red wine,sesame oil and vinegar, with a hint of ginger and cumin.
Recipe is as follows:
On the weekend a few friends dropped by for lunch. I cooked a simple roast cattleman’s beef using the blasting method.
I learnt the blasting method by accident. A few years ago I picked up a round beef roast from the supermarket. I then realized that the meat was so lean, it was one of the most difficult roast to cook. Reportedly the only way to cook it was to blast it in a at 240°C/ 460°F in an oven, then turned off the heat and cooked it with the remaining heat for a few hours. I fell in love with the blasting – the smoke, the aroma and the juicy and tender meat we enjoyed.
For lunch I bought a 2kg cattleman’s cut from our local butcher. I rubbed the meat with oil, salt, 2 tsp of cumin and 2 tsp of turmeric. I then laid the meat on a rack over a drip tray. I preheated the oven for 30 minutes at 240°C/ 460°F, then cooked the meat for 15 minutes before turning off the oven. The roast was cooked for further 2 hours with the remaining heat. The smell was unbelievable and it made me so hungry!
I served the beef with some roast vegetables which I first cooked in microwave to 90%, then finished cooking under a grill with some oil, salt and rosemary. For FODMAPers, carrots, Japanese pumpkins and potatoes are good options for roasting as it contains no FODMAP.
A few evenings ago, I watched Behind the News with my 9 year old boy on ABC iview. Behind the News is a TV news program made for the kids. That evening, the program covered the famine situation in Sudan. “Had China ever have famine?”my little boy asked. These few innocent words had brought back my memories of a peasant family begging at a cheap noodle restaurant. I could still see their shadows, even today.
In early 70’s, my grandmother cooked communal dinners for the extended families. Each family contributed to the cost of the food. Money and resources were limited at the time. We nearly never went out for dinners, as my mother didn’t want to pay for meals twice. One night, for whatever reasons we were at this cheap noodle restaurant. It was a common and shabby place. The kitchen inside was steamy with a large pot of hot water for cooking the noodles, a large pot of cold water to cool and rinse the noodles, and a large pot of soup with nothing in it and barely any color. We found a table outside with wobbly chairs and started to eat our noodle soups. For a few cents, the meal had no meat or vegetables, just plain noodles and a little green shallot floating on top. It was hot and a rare treat for a little 5-year old girl.
Suddenly, 3 children in ragged clothes surrounded our table. They looked different to our city people. They had dark and coarse skin, as they were farmers from the countryside. They were dirty and messy, as they were far away from home and living on streets. They spoke in dialect that I never heard before. They would have traveled from afar, probably from another province where their crops failed. And their eyes, they had such hungry eyes. The littlest one just devoured some leftover soup from the next table, and redirected his attention to my bowl.
I looked up to my mother. ‘Eat up all your food’, she said sternly. When I left some food in the bowl at the end of the meal, she picked up the bowl and swallowed everything in it, including last drops of the soup, the soup of nothingness. The children moved away to another table, motionless.
Many years past, my memories of that family did not fake. Most of all, I was puzzled why my mother was so indifferent to the begging children. After all, she was an orphan herself. She would have understood the pain and suffering of that family, hungry, homeless and desperate?
This weekend, I made a large batch of noodles from scratch. I served the noodles in a beautiful chicken soup, topped with mouthwatering crispy bacon bits. Life has been kind to our family and we really appreciate what we have.
Like to have a go at making your own noodles? Recipe is as follows.
I had been waiting for my cactus flowers ‘tanhua’ to bloom. Such beautiful dedicate living wonders, with flowers only open up for one precious night.
The unusual weeks of Sydney rain stopped briefly on Sunday afternoon. The flowers quietly bloomed during the night. I harvested 3 flowers, but hesitated on the thoughts of making a soup, Traditionally, the flowers are sun dried, then boiled with meat for hours, ending up all marshy and grey like the rainy weather. What a depressing thought.
I gently washed and sliced the flowers into quarters. I dropped the flowers into a saucepan of water with thinly julienne chicken breast; brought it to a boil, added a dash of sesame oil, a dash of dark soy sauce and a few pinches of white pepper. The soup was done in 3 minutes.
And here it was, a simple soup to show my appreciation of these natural beauties.
This week I discovered an Asian grocery store 10 minutes’ drive away. Their stock range was quite comprehensive. The man in the shop helped me with the bags to my car which was sort of services I never experienced from an Asian store. I managed to find a parking spot very close to the shop – can’t believe my luck. I was very impressed.
I picked up a beautifully fresh hairy gourd from the shop. Hairy gourd is a very popular vegetable in Southern China, easy to grow with plenty of subtropical rains. The gourd is normally cooked in a soup or a stew with a tender and soft texture.
Today I decided to do something different with a ‘liangban’ 凉拌 salad. I added XO sauce to the salad for a kick as the gourd, on its own, could be quite plain. XO sauce is a mildly spicy paste made with dried seafood, garlic and chili, packed of flavors.
I first peeled the skin of the gourd; I then julienned the flesh, disregard the seedy part of the gourd (but reversed for a soup dish). I then briefly blanched the vegetable until it was just cooked (about 1-2 minute) and ran it under cold water to cool; I mixed the drained vegetable with sesame oil, XO sauce, a generous dash of dark soy sauce, white pepper, chili, sesame seeds and sliced green shallot. I left the salad in fridge to chill for couple of hours before serving. So simple and delicious. No recipe required.
For the past few years I coordinated the Asian food stall for our school fetes. Last year we sold over 1,000 pan fried dumplings which was one of the most popular food on the day. To make these dumplings, I held a dumpling party at our house. Many Chinese families from the school came to help out. I was rewarded handsomely – I learnt many family dumpling tricks from all over China.
Now I am preparing for this year’s fete again. I am keen to experiment a few more varieties of dumplings.
One of the mums from school told me about a thick bush of fennel by the railway. She gathered some of the herbs and made pork and fennel dumplings, a popular dish from Northern China.
I didn’t gather the herbs from the side of the railway, but I did make the pork and fennel dumplings. I used a thicker shop bought wrappers and steamed the dumplings. I am a Cantonese after all and I love my steamed dumplings. They were really yummy.
Recipe is as follows:
A few days ago I set off to create a few vegan FODMAP dishes with alfalfa. The schedule was ‘interrupted’ by Chinese New Year with wrapping dumplings with extended family, chatting with friends on how to make ‘yee sang’, handing out red envelopes and, work. We don’t get any national holidays for Chinese New Year in Australia.
Here is my alfalfa recipes installment #2 – rice paper rolls of quinoa flavored with sesame oil and coriander, lettuce, carrot, capsicum, alfalfa, sesame seeds, and a small squeeze of BBQ sauce.
Can’t find any rice paper? Don’t worry, the recipe also works as a salad.
Recipe is as follow: Read the rest of this entry »