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 »
Today I made some rice paper rolls with quinoa, coriander, alfalfa, capsicum and sesame seeds. I had some quinoa mixture left. So I decided to make a second dish. I had some cherry tomatoes in the fridge, perfect for some ‘sandwiches’.
The quinoa mixture was made of cooked quinoa, a little chopped coriander stalk, a little sesame seeds and sesame oil, seasoned with salt and black pepper. I have attached the original recipe here – but you only need 1 tbsp of quinoa mixture to make 1 low FODMAP serve which consists of 4 cheery tomato sandwiches.
To make the ‘sandwiches’, turn a cherry tomato upside down, cut it open in the middle, as deep as you can without cutting through; fill the gap with a small piece of lettuce (I used butter and rocket), alfalfa, red capsicum, carrot and a little quinoa mixture. Top with a little BBQ sauce and a few sesame seeds.
According to the Monash University, a low FODMAP portion is 4 cherry tomatoes – hence 1 low FODMAP serving is 4 ‘sandwiches’. But lettuce (butter and rocket), alfalfa, red capsicum and carrot have limited FODMAPs, so you can pile up as much fillings as you wish.
Use a gluten free BBQ sauce for a gluten free option.
We had steaks for dinner tonight and made a kale dish as a side. It was very simple, blanched kale, diced orange, orange zest, lemon juice, sesame oil and sesame seeds.
This recipe below is portion controlled to a FODMAP diet. Please feel free to use any additional ingredients you may like.
Recipe is as follows:
We have a bush of lemongrass in the garden. Each harvest we were reward a large bag of juicy stalks. I have been putting lemongrass in so many things – boiled rice, tea, stir fry, and we still have a lot left.
We went to a family gathering this weekend. We brought a large dish of grilled lemongrass pork scotch fillet. I also made some fried rice to go with the pork.
Hmmm.. still have so much lemongrass left!
Recipe is as follow:
A good friend is on a self diagnosed gluten free diet. She is addicted to vegetables and all things fashionably healthy. You will laugh if you see her feeding her kids with healthy food the good old Chinese way – with great persistence.
We were over at their house for lunch last weekend. I made some tasty vegetable dips which was very appreciated. I served the dips with some plain rice crackers.
I have been planning for a fish cake dish for a while, however could not decide on what type of fish cakes to make – Thai, Vietnamese, Chinese, Malaysian… there are so many options. Today, with some fresh rainbow trouts in the fridge, I decided to cook a tummy friendly fish cake with potato, spinach and coriander, served with a juicy Asian coleslaw.
Recipe is as follow:
I have worked in the finance sector for a very long time. In the good old days we enjoyed many extravagant lunches and dinners, Rockpool, Tetsuya, you name it. Nowadays things are quite different, but occasionally we still attend client lunches & dinners. Last week we visited Kitchen by Mike at Bent Street. I was impressed with the rice pudding – heavenly creamy with a subtle vanilla and cinnamon flavor.
I was determined to have a go – I used arborio rice, coconut milk and bananas. This pudding is dairy free & gentle on your tummy.
Recipe is as follow: