On WeChat my ex high school mates were chatting about not having time to cook dinners. Really? I thought, surely a few equipment could help.
In addition to a standard kitchen, I have a double garage filled with cooking equipment – a pressure cooker, a rice cooker, a waffle maker, a table top multi-use grill, a mixer, a blender, a Tiger magic thermal pot, a 16 liter thermal pot, a five deck steamer pot, a 3-deck electric mini steamer, 3 electric frying pans, a portable induction cook top, 2 electric bain-maries and countless pots, cake tins and serving plates. Cooking a quick dinner is a breeze.
Before I continue on, I’d like to declare that I am not a hoarder. I run the Asian food stall each year for the school fete and I always contribute a bundle towards special event bakes. Hence I have accumulated so much useful equipment over the years.
Tonight I cooked a quick dinner with my pressure cooker. In the morning, I put some rice in the rice cooker and switch on the timer. I then spent 10 minutes browning the pork spare rib pieces, added carrot, potato chili, ginger and white wine. I turned the pressure cooker on high pressure 30 minutes. When I got home, dinner was ready and warm.
Recipe is as follow:
I washed my child’s little blanket today. He has this blanket since he was a baby. There are holes in the blanket and the corners are totally worn. From time to time, I patched up the holes and sewed up the corners with bits from some old towels. I bought him a new one, exactly the same. But I was not allowed to throw the old one away. “So much remember-y”, he said. “Don’t bring it when we travel then,” I said, ‘I would be embarrassed’. We traveled with it everywhere we went – Japan, Singapore, Malaysia, Fiji and Hawaii. I love watching him sleep, wrapping himself comfortably in the blanket, with his cute button nose and long black eye lashes.
Ah, simple things in life are the best. And for dinner, I shall cook one single simple dish.
And what is more simple than a ‘lao mian’ 撈麵 – noodles simply mixed with soy and sesame oil. And if you desire, you can add whatever on top. ‘Lao’means mix, ‘mian’ means noodles.
Tonight, I used soba noddles. Soba noodles with wheat has been tested by Monash University recently. The low FODMAP portion is 1/3 cup noodles, or 90g. Unfortunately Monash didn’t identify if the 90g is dry weight or cooked weight. So I assumed the 90g as cooked weight, just to be on the safe side.
Recipe is as follows:
On the weekend we had a lovely lunch on Fort Denison, a small island in Sydney Harbor. It was for Nadine’s 40s birthday. Nadine was originally from Melbourne. She fell in love with Bill, a Sydneysider. She moved to Sydney and settled in his small waterfront cottage by the river. There they are raising 2 gorgeous kids.
Bill has IBS – but not just the ordinary IBS. He is sensitive to most ‘common’ food including coconut milk, soy sauce and packaged meat from the supermarkets. Cooking for Bill is not just a challenge, it is a war against the modern world that many of us accustom to.
Every time I create a FODMAP dish, I think of Bill’s challenges. What are we really feeding ourselves nowadays and what consequence would follow?
Shop bought meat balls is one those food that you rarely know what you get. In this recipe, I used basic ingredients and work on blending the ingredients to achieve the flavors. Hope you will enjoy it.
Recipe is as follows:
Recently, I reconnected with my high school mates on WeChat via a group chat. The high school, named the GuangDong Guangya Middle School, was one of the most prestige selective schools in the GuangZhou city. We all grew up to be proud and competitive individuals. Then we went on our separate paths to distinctively different lives. I selected a simple but busy life in Sydney – a job in the finance industry, a small family, a house with picket fences, a lovely garden, and a double garage full of beautiful crockery and cooking equipment.
Bo, a school mate from Singapore had been posting his dinners every night in the group chat. He often has 5 dishes for his family of 4. The dishes are home style, plain and simple. A typical meal consists of a gorgeous seafood dish, an overcooked meat dish and 3 seasonal vegetable dishes bursting with freshness. Sometimes we could tell how many were dining at home by counting the jumbo prawns. I was puzzled by Bo’s persistence and efforts posting his 6 meals a week, and occasionally meals from the restaurants when they ate out on Sundays. And a few days ago, he posted this story…
‘I live a simple and unexciting life, often with repetitive routines. There were seldom any exceptional events. However, the memory of this single incident at GuangYa Middle School I will always treasure.
It was a very hot afternoon. We were attending a physical exercise class in front of the physic building. That day we had a basketball game. I was pushed over by a big fellow student. I fell and my left hand landed on the ground first. I could see my wrist was twisted, followed by sharp pains. I realized I had broken my wrist.
I was surrounded by teachers and students. The PE teacher asked who would accompany me to the local hospital which was within walking distance from the school. Hong pushed through the crowd and took my arm. Hong was a quiet student, often with a few words and rarely smiled. I hardly spoke with him in the past. I was pleasantly surprised by him volunteering to help.
One thing was overlooked by the PE teacher – he didn’t ask if we had any money for the hospital. Those days most families were not well off and kids didn’t get much pocket money. I didn’t have any money on me that day. Luckily Hung had some money and he managed to pay for the treatment. There was no x-ray machine at the local hospital. The wrist was bandaged and that was that.
The next day after the math class, our math teacher, Feng, came over to my desk with a bowl of soup and a gentle smile . Feng was one of the strictest teachers and rarely showed her emotions. ‘This is a seaweed and egg soup’, she said, ‘you have it now while it is warm. It helps with your calcium intake and good for your bones.’
I was speechless. Even my mum never cooked me a soup before (she didn’t really learn how to cook until she was retired). I looked at Feng, who had returned to the teacher’s podium, I felt warmth all over.
Despite her tough appearance, teacher Feng had a kind and caring heart. Many years later I connected with her via a video chat. She asked why I was still so skinny and said I should look after myself better.
Next time I am in GuangZhou, I will visit Teacher Feng and cook her a big bowl of hot seaweed and egg soup.’
Ah, I can understand why Bo has been posting his dinners each night. Somehow he found deep connection with his food.
The traditional egg soups are often made of ‘egg flowers’, means scrambling the eggs in hot water. I found scrambling eggs with seaweed was too messy.
So here is my version of a ‘neat’ seaweed and egg soup.
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.
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 »
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: