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Baked fish

Using up the carbs, so i made jasmine rice into fried rice with fresh garlic, fresh ginger, fresh chili, green shallot and gluten free soy and egg. Cooked in skillet until rice heated through.  Fish was cooked in  oven on foil lined tray for 25min @180*c. Served with sweet chili sauce.

Baked fish w fried rice and yum cha and sweet chili sauce 

Soup: Basic plus Variations

It’s beginning to get colder and I love to make soups for fillers between meals or to have as a meal itself. Here are some basic and quick recipes to make . Serves 6-8.  *Tip these “base ingredients” can also be used as a starter for stir fries just leave out the stock but then add green shallots, curry, chili, Asian sauces, Meat, Fish, Seafood, Poultry or Asian vegetables (such as wombok, bok choy, water chestnuts, baby corn spears, bean sprouts )and serve on its own or with rice or quinoa

Soup Base Ingredients 

2 Carrots diced

2 celery stalks diced

1 onion diced

2 garlic cloves diced

1cm piece ginger diced

1 Cup Chicken Stock (or bone broth if avail)

Light Pinch Sea-Salt

Light pinch White Pepper

 Method: 

Dice ingredients then add to soup maker with choice of variations then press smooth for smooth soup, chunky for chunky or blend to just blend.  *Make sure stock is up to the min or max line on soup maker.

If you don’t have a soup maker it can be done in a pot on stove until vegetables are cooked and tender then put in blender and blitz until thick.

Variations to add to base ingredients 

Vegetable Soup

Vegetable soup: 1 leek, 400g organic tomatoes crushed, 1/4 cabbage sliced finely, 1 cup green beans, options to add : passatta or pasta sauce, cleaver’s organic hotdogs

Pumpkin Soup with Parsley


 
Pumpkin Soup with parsley : 1/2 butternut pumpkin, 1 pouch salt reduced tomato paste, 15g butter diced, Garnish Parsley Flakes

Sweet potato and pumkin curry soup

Sweet potato and pumpkin curry soup: 1/4 butternut pumpkin diced, 1 sweet potato diced, 1tsp curry powder keens, 1/2 tsp nutmeg, 1/2ts tarragon, 15g organic butter diced , Garnish Fresh Coriander

Chinese

I grew up with Chinese meals as the normal comfort food for us. Here are a couple of my family favourites. Each time I make sate sauce it is different.

Sate Sauce

Homemade Sate

Ingredients :

1tb Tamarind paste,

1 cube Shrimp paste,

1 cube palm sugar,

1tsp arrowroot powder,

2 cloves garlic,

1cm ginger,

2-3Tb crunchy peanut butter,

2tb tamari,

1tb  tomato sauce,

2tb coconut milk,

1 green shallots,

1tsp red curry paste

1 lime juiced

Method: 

Mix all in a pot and stir until thickens. Taste to get balance right,

Serve with your choice of meat, poultry, vegetables

Homemade sate sauce  with chicken breast fillets and  stir-fry Malaysian frozen vegetables and 90 second microwave quinoa/brown rice

Sweet N Sour Pork Recipe :

1/4 cup  Apple Cider Vinegar

2Tb Pineapple Juice

2Tb Ketchup

1 cup chicken stock

1 Palm Sugar cube

2Tb Tamari

1Tb Sioux Xing Cooking Wine

1tsp arrowroot

Method:

Mix all together in saucepan

Other Ingredients :

Cook vegetables of your choice (pineapple, carrot, capsicum, celery, green shallot, Cauli., Mushrooms)

Cook pork steak (1 steak per person) then cut into cubes

Add vegetables and pork to sauce and simmer until heated through

Homemade Sweet n Sour Pork

Side salads

Making sides to go with bbq . Fish, beef, chicken.

Balsamic beets with greek feta, spinach, walnuts, red onion and lemon juice

 

Asian salad : wombok, red cabbage, red onion, green shallot, carrot, corriander, asian dressing not shown

Chinese : chicken in gluten free oyster

I made a basic white chinese sauce then added gluten free oyster sauce to the dish with leftover stir fry vegetables from breakfast. It is the same sauce I use for White Garlic Prawn Sauce with added coriander to it. To make Chinese brown sauce add Kepjap Manis to it

Chinese white sauce

 

 

 

 

 

 

 

 

 

 

Ingredients serves 3

1cup vegetable stock

1tsp arrowroot powder mix with 1ts warm water make slurry

1tsp ginger

1tsp garlic minced

1 green shallot sliced on diagonal

1/2tsp raw sugar

Light Pinch seasalt and white pepper

Method: 

Mix all together in saucepsn until sauce thickens

Add 200g chicken breast cubes and 2cups stir fry vegetables with 1Tb gluten-free oyster sauce and stir until mixed through vegetables and chicken are cooked. Serve with cooked brown rice

Gluten free oyster sauce chicken stir-fry

 

Chinese homemade dinner: Chinese prawn toast baked not fried, mini spring rolls baked not fried, Chinese gluten-free oyster chicken stir fry with brown rice.

 

Chinese prawn toast

Prawn toast chinese style is easy to make. I baked mine instead of frying in oil.

Chinese prawn toast baked not fried

 

 

 

 

 

 

 

 

This one doesn’t have egg in the mix.

Ingredients Makes 3 Slices Bread cut into 2 or 4 triangles 

3 slices soy and linseed bread without crusts

12 prawns (deveined and no tail)

1tsp sesame oil,

1tsp Gluten free tamari,

1/2 tsp ginger powder

pinch of arrowroot powder,

light pinch sea salt,

1/2 tsp raw sugar.

1tsp water

1/2tsp sesame seeds per triangle

Method

Preheat oen 180*c. Line baking tray with foil and spray with cooking spray.

Cut bread in triangles either 2 or 4

Blend all ingredients except sesame seeds in blender until a paste forms.

Spread paste on triangles. Sprinkle sesame seeds on top of each piece. Spray  top of triangles with olive oil or sesame oil cooking spray.

Place on tray. Cook for 10min then rotate tray and bake further 10minutes. (Keep an eye on it so it doesn’t burn)

This entry was posted on April 12, 2018, in Asian, prawns.

Stir fry: vegetables in Gluten Free Oyster Sauce

A simple stir fry doesnt take long to do. Use whatever vegetables you have needing to be used up. I had this for breakfast but it can be any time of the day.  This can be the base for any Chinese dish.  Just change the sauce (*eg Hoisin, Black Bean, Sweet N Sour, Lemon)  and add meat/fish/seafood/poultry. If you like it hot add fresh diced chilies

Stirfry vegetables in Chinese gluten free oyster sauce

 

 

 

 

 

 

 

 

 

 

Recipe serves 2

1ts peanut oil

1tb gluten free oyster sauce

1/4 red capsicum(1 cheek) sliced into batons

1 onion sliced

1 baby carrot sliced into batons

3 mushrooms sliced

1 green dhallot cut into batons

1cm knob fresh ginger (no skin) cut into strips

3 cloves garlic crushed

Method;

Cut vegetables the same length for even quick cooking

Heat wok/pan on high put all ingredients in together snd stir fry with ladel. Keep moving the veg for a copule of minutes. Remove from heat. Plate up and enjoy.

Tip have everything ready to go into pan before cooking.

Nb: ttaditional way is to fry onion garlic ginger first until onions are translucent then add veg then sirfry 2 minutes then add sauce stir fry until all coated.

I personally dont bother with traditional way anymore as it works and tastes same if it all goes in together.