Our family talked about sustainable living from time to time. We achieved very little – the house is unsuitable for solar panels, and we are too busy to run a productive veggie patch or to keep a coup of chicken.
One thing we do well as a half-Asian family, is to use “fifth quarter” cuts such as offal.
I am posting a few of our offal recipes, hope you will like them.
Method is as follows:
Some beautiful people at my husband’s work organised a picnic lunch last weekend. It was a diverse mix of people – Australians, Germans, Chinese and a few Indian families. A father brought his son and some yummy curry cooked by his wife’s friend.
“Why your wife’s friend cooked for us, a bunch of strangers?” we asked.
“Our Indians always help each other out in the community”, he smiled, ‘my son, for example, lived with his aunt for a few years; and our neighbor had picked him up from school for many years, unpaid of course”.
That sounds lovely, and a dream for many of us.
I live in a suburb in Sydney. I like the area because it has lots of big trees and the community was warm and welcoming. Things changed over the past few years with skyrocket housing prices. Moms are now working more hours and the stress spreading in the air.
How I wish we could have a closely knit community who can help each other, or simply having the time to ask each other, “are you ok?”
Here is a large wonton ‘salad’ I prepared for the picnic, a dish perfect for sharing.
The dish is somehow Cantonese, spiced with a Hong Kong style XO sauce made with scallop, fish, garlic and chili; yet it is not quite Cantonese as it was served lightly chilled, a cooking style used frequently by Northern China called the ‘liang ban’ (cool-mix).
A video on how to wrap wontons is also attached below.
Recipe is as follow: Read the rest of this entry »
Tomato and egg soup, with Chinese mushroom and miso, memories of friends from the GuangYa Middle School (廣東廣雅中學)
In the 1980s, I attended a local selective school called “GuangYa” in Southern China. It was one of the few schools with boarding facilities. During high school years, boarding was compulsory so the school could control the kids academic progress with minimum disruption. We worked really hard and rarely did anything remotely exciting. On the weekends, other kids were eager to return home to their families. I liked to stay in the school over the weekends to avoid home, a place lack of warmth.
There were a few other kids staying behind too, mostly boys. It was scary to stay in the empty dormitory on my own. It was a huge room lined with over 20 bunk beds, dimly lighted with a few bare bulbs, and filled with dark shadows. There were no cleaners, the kids took turns to sweep the floor. So the room was full of spider webs and dust.
I tried to persuade some other girls to stay behind too. Two of my good friends, Yi and Qin, stayed with me sometimes. We studied the whole weekend at our own pace without bells and patrolling teachers – it was rather peaceful. The school canteen was closed and we were to manage our own meals.
At the back of the school, there was a busy bus terminal, a noodle shop and a few small grocery shops. A strip of the street was occupied by a few vendors that sold fruits, vegetables and some other basic essentials. We often ate noodles for dinner, and brought back a few eggs and vegetables to make soup for supper – we were peckish after our evening study sessions. With no cooking equipment available, we used a small electric kettle.
One of our favorite soups was the tomato and egg soup. It was the simplest soup you could imagine – drop some diced tomato and an egg in the boiling water, a quick stir, salt to taste (or a little soy sauce), and some chopped coriander. The soup is done in 2 minutes, light and delicious.
Ah, good old days – hardship and friendships.
I am visiting China in a few weeks, and I will be seeing Yi and Qin. It has been 30 years since we said good-bye to each other. I crossed the oceans and moved so very far away from my friends. Today, Yi is a devoted Buddhist and Qin is an energetic entrepreneur.
Here is my more creative version of an egg and tomato soup, with a Chinese mushroom and miso base. I am looking forward to see Yin, Qin and some of my school friends again in a few weeks.
I didn’t write up the recipe – imagination and creativity work best for this dish.
This morning, I soaked a few dry Chinese mushrooms in hot water no particular recipes in mind. Dinner time, I found some fresh mushrooms and a capsicum at the bottom of the fridge, and made this simple stir fry.
So simple, no recipe required +- slice everything and throw them in a frying pan over high heat; Add a dash of cooking oil, a little oyster sauce, a little sesame oil and white pepper; toss for a few minutes; and it is done; garnish with sliced shallot (scallion) and sesame seeds.
My favorite Northern Chinese restaurant makes this lovely tofu skin dish, with Sichuan pepper infused oil and loads of garlic. I tried to replicate it a few times but without success.
So here is my own version. It is actually tastier than the one in the restaurant (grins) !
Recipe is as follows:
I have been volunteering at a food program for low-income earners. Most of the program’s fruits and vegetables are donated and sold for a fraction of the ‘normal’ prices. It gives me great joys to fill up their trolleys with milk, bread, fruits, vegetables and a small selection of daily essentials for as little as $10.
The program reminded to respect food – not to be wasteful and appreciate what we have. More recently, I have been buying the ‘odd bunches’ fruits and vegetables from the supermarket. Today, I picked up a bunch of capsicums with odd colors – a bit of green and a bit of orange. I made a stir fry with some free-range eggs to go with my leftover curry from last night.
It looked pretty good, and tasted delicious.
Recipe is as follows. A FODMAPs check list is also attached.
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: