All posts filed under: Gluten Free

Chili Prawn Chow Mein (Stir-Fried Noodles) recipe

Chilli Prawn Chow Mein (Stir-Fried Noodles)

Chow Mein literally translates to ‘Fry Noodles’ and it is one of the most popular types of food in Southeast China, in fact, in most southeast Asian countries. Different country or even different region has its own style and flavour. Some use wheat noodles (most common) and some use rice noodle. Thick noodles, thin noodles, crispy or saucy, with meat or vegetarian, spicy or umami. It is amazingly versatile that one can make up one’s own version easily, and guarantee with big flavour. The key is to prepare all ingredients before the actual cooking, because once you start cooking, it will take merely minutes to finish. The best equipment to use is steel wok or cast iron wok, because it keeps the heat well within so the food will be cooked evenly and deliciously in a short period of time. I don’t have neither but a non-stick wok works fine as well. Remember to keep the stove on high/medium high at all time, so you will need to pay attention while you are cooking to …

Sweet Potato Fries with Thai Mango Curry Dip recipe

Baked Sweet Potato Fries with Thai Mango Curry Dip

Sorry for being absent for the last two weeks. I was busy working on a photoshoot for Ajinomoto Germany’s new marketing campaign. The photoshoot took place exactly a week ago but there were much preparation leading up to the actual shoot. A lot of hard work but it was so much fun at the same time. I can’t wait to tell you more and show you some pictures (I have been showing few on my Instagram account). Anyway, there are still follow-up work to do but I am delighted to be able to write up a simple yet absolutely delicious recipe with you this week. This Thai mango curry dip was one of the recipes which I created for the latest Ajinomoto’s campaign. This sauce/dip is so versatile, you can use it for many different dishes: sweet potato fries (like this recipe here), grilled chicken or prawn skewers, spring rolls or gyoza which I have done for the photoshoot. It consists of only 5 ingredients, so easy to make, it is rich, spicy, umami. Try …

Kimchi Miso Soup, Asparagus, Mushroom, Black Bean Noodle recipe

Kimchi Miso Soup with Asparagus, Mushroom and Black Bean Noodles

One of my absolute favourite noodle soups of all time, it has all the right tastes a bowl of noodle soup should have, it’s spicy, tangy and rich in umami. Apart from the taste, what I also like about this soup is you can literally use any vegetables you like (a great way to use up all the ends of vegetables in your fridge), or if you prefer it meaty, add cooked chicken or roasted beef etc. I was recommended to this black bean noodle when I was searching for other gluten free noodle options. I really like its taste and it has a bit of a springy texture and it is almost impossible to over cook it, made with black soy bean, these noodles is also packed full of protein and fibre. But again, if gluten is not a problem for you, you can substitute it with any other types of noodle you prefer (you can even use spaghetti if that’s what you have) . As long as you make the soup base right, …

Mung Bean Pancakes with Spring Vegetables recipe

Mung Bean Pancakes with Spring Vegetables

This spring vegetable pancake is inspired by one of my favourite Korean dishes – Bindaetteok, which is usually made with pork and kimchi. I used to eat Bindaetteok a lot when I lived in London, with my Korean friends in my favourite Korean restaurant on Tottenham Court Road. A bottle of Shoju (Korean version of Sake) and an endless supply of Bindartteok, together with a bowl of hot kimchi tofu stew, it was one of the most enjoyable times in my student life. I forgot how much I love this type of pancake until I had it again on Chinese New Year evening, my family and I went to a Korean restaurant in the neighbourhood and they offered pancakes to us as a complimentary snack for our drinks. The girl who served us said that no Korean will be drinking without these pancakes on the side. We were of course happy to accept her offer and those pancakes were delicious. I have been thinking of making these pancakes at home for a while, and finally, …

Bacalhau Guisado - Salted Cod Stew Recipe

Bacalhau Guisado – Portuguese Salt Cod Stew

For some reasons, this stew reminds me so much of home: Macau, my family and my childhood. From the moment the stew started bubbling on the stove, the distant but familiar aroma escaped from the pot, which I have known since I was a child; to every bite of this dish, the combination of the different tastes and textures were in fact something that I have been longing for – without knowing and unable to describe. But why am I telling you this? I know it probably might not be so relevant to you, but I am convinced that everyone has a dish/food that they once loved but somehow its existence has buried under their many other recent memories. For me, this salt cod stew is one of them, I love and enjoy every bite and every taste of this dish, it reminds me of the many trips our family made to our favourite Portuguese restaurant, where we enjoyed its food immensely. Because of this, Portuguese food became part of our family food culture, it was …

Spicy Mushroom and Kale Stir-Fry recipe

20 Minutes Spicy Mushroom and Kale Stir-Fry

This mushroom stir-fry will only take you 20 minutes to make, a perfect week night meal which is not only full of flavours: smoky, spicy with a wonderful umami taste, but also packed with nutrients: both vegetables are low in calories and two very good sources of various vitamins. It is so easy to make and so delicious that there is no more excuse not to include more mushroom and kale in your diet. It can also be easily made vegan. This recipe makes more than enough for two, it tastes even better the next day. I will double the recipe amount next time so that I can enjoy it throughout the week. I serve it with rice here but other fantastic alternatives will be quinoa, noodles, pasta, creamy polenta or even in tortilla for tacos! Note: you don’t have to be too specified with the amount of water which is added into the dish during cooking, some mushrooms release more water than others so water should be added gradually, 100ml at a time. If …

Braised Aubergine Ramen in Spicy Blackbean Sauce recipe

Braised Aubergine Ramen in Spicy Black Bean Sauce

I have the most vivid memory of my mother making this black bean sauce, she would mash the fermented black bean with the end of the knife handle together with crushed garlic, she would work on it patiently until it was well mashed and combined. After that, she added soy sauce, sugar, sesame oil and mix it into a thick glossy paste. The aroma of the umami black bean and the strong pungent garlic filled our tiny kitchen. I have no idea why I remember so well with her making this particular sauce since I had learned so many other homemade sauces from her. But whatever reason it might be, it remains one of my favourite sauces to make if I crave for a taste of home as it will always remind me of this picture, in which my beloved mother and I stood in our kitchen together, making dinner for the whole family. When I was planning this week’s recipe, I wanted to make something Chinese, not because I was homesick (yes I do miss …

Roasted Beetroot Blood Orange and Feta Cheese Salad recipe

Roasted Beetroot, Blood Orange, Snow Pea Shoots and Feta Cheese Salad

I am always fond of beetroot, one of the few root vegetables I cook regularly. I don’t like so much the ready cooked type which mostly wrapped in plastic vacuum bag, although my first taste of beetroot was one of those cooked one soaked in vinegar, packed in plastic; laying somewhat out of place among other fresh vegetables on the supermarket shelves. But in the past years I have learned how to cook it from raw and I have never looked back since. I prefer to buy the one that still has its greens intact as it is more flavourful (usually can be found in farmer market). The beet greens are surprisingly delicious and only requires minimum cooking. My favourite way to cook them is add them to a skillet with crispy chorizo, fry for a few minutes and then drench the mixture with beaten egg, good pinch of salt and pepper then baked in the oven until the egg is set. Serve the frittata with crumbled feta and chopped fresh parsley, an amazingly tasty …

Brazilian Cheese Bread recipe

Brazilian Cheese Bread – Pão de Queijo

These Brazilian cheese bread are crispy on the outside, cheesy and gooey on the inside, almost elastic, such texture reminds me a little of Mochi (a type of Japanese rice cake which is made with glutinous rice flour), one of my childhood favourites. Technically, they are not really ‘bread’ as it requires neither yeast, nor proofing which normally a must for bread making. The recipe calls for just a handful of ingredients and it takes about half an hour to three quarters of an hour to make. These little fluff balls are light as feather, freckled with golden brown spots from the cheese, are best served warm straight from the oven. Slather a couple of them generously with velvety butter and a pinch of flaky sea salt, that’s exactly the way I like to eat them! Alongside with a cup of warm matcha latte and a good book (or a Netflix series!) would be a real treat for me. I imagine it will be absolutely delicious if served with a hearty soup or stew where …

Miso Tahini Dressing recipe and Styling Project

Miso Tahini Dressing and My Food Styling Projects

Happy New Year my dear readers!! Hopefully this year will be an exciting one for everyone! It will certainly be one for me! I have been so eager to tell you about the food styling project I worked on for the last couples of months, until now, I can finally show you what I have done and what I have achieved so far! This styling project was for an advertising campaign of a well known Japanese food company – Ajinomoto, who specialises in frozen ready made Japanese food products, seasoning and Asian cooking sauces. So far I was involved in two of their projects entailed recipes writing and food styling using their products, in this case a selection of their frozen gyoza. The first one was a video project in which I created a few recipes for their campaign – a salad dressing recipe (which features here) and a selection of dipping sauces for their gyoza. Then I was responsible to style the scenes and demonstrate the recipes in videos. There are three videos in …