Sweet potato noodles with Chinese mushrooms, capsicum, cabbage, carrot, onion, and green shallot, tossed in sesame oil and soy sauce.
A vegan soup with roasted tomatoes, red capsicums and coconut milk.
Easy rice paper rolls filled with quinoa, coriander, alfalfa, lettuce, carrot, capsicum and sesame seeds.
Chinese new year – steamed sweet glutinous rice cake with coconut milk, ginger and maple syrup, spiced with cardamom, coated with peanuts sesame seed and coconut.
Kale dressed with sesame seeds, orange zest, orange pieces, lemon juice and sesame oil.
Memories of the GuangDong GuangYa Middle School in the 1980s.
Pan fried pumpkin, served with a sauce with miso and dijon mustard
Rice noodle soup with tofu, radish, carrot, spinach, chili, coriander, ginger, soy and sesame oil.
Pan fried tofu with chili, ginger and tomato salsa, flavored with soy sauce, sesame oil, coriander and tomato sauce.
Homemade rice noodles FODMAP friendly, gluten free
Refreshing Asian ‘liangban’ salad with black fungus, capsicum, celery, mung bean vermicelli and peanuts, served with a soy sauce, sesame oil and balsamic vinegar dressing.
Some days I just crave for a very simple meal that is refreshing and tasty. After holidaying with kid at Fiji with buffet breakfasts and
Vegetable stack of pumpkin, capsicum, broccoli, lettuce and basil.
Asian bean sprout salad with homemade instant radish kimchi and sesame oil.
Asian ‘liang ban’ style cucumber salad with soy sauce, sesame oil and sesame seeds.
Sauté bok choy with ginger and wine.