All posts filed under: Gluten Free

Tamari Peanut Tofu with Courgette Ribbons recipe

Crispy Tamari Peanut Tofu served with Courgette Ribbons

I know tofu is not everyone’s cup of tea, some insist that it is bland and flavourless, but if you cook it right, tofu is wonderfully delicious and pack full of protein.  The key is to pair it with a sharp and well-seasoned sauce/dressing and it will absorb all the flavours like a sponge.  This recipe here calls for firm tofu and my favourite way to cook it is to dust it first with seasoned corn starch or potato starch, then pan-fry it until crispy and golden brown, follows by coating them generously with the silky and flavourful Tamari Peanut sauce just before serving.  The second you sink your teeth into a piece of these luscious jewels, you will change your mind about tofu forever. Ingredients: Serves 2 200g Organic Non-GMO firm tofu 3/4 – 1 cup Potato starch (or corn Starch) 1-2 tsp. garlic powder 1 medium courgette Sesame seeds (for garnish) Vegetable oil for frying For the peanut sauce: 2 tbsp. pure peanut butter 1 tbsp. tamari or regular soy sauce (if gluten …

chicken karaage served with Sriracha Mayo recipe

Chicken Karaage served with Sriracha Mayo

This Japanese style fried chicken dish has been one of my favourites for many years, the perfect karaage is crispy on the outside and tender, juicy and full of flavour on the inside. The important step is to marinate the meat for at least an hour or even overnight, which ensures that the meat soaks up all the lovely flavours; and it will take on a nice golden colour when fried. Before frying, the meat should be at room temperature so that it won’t cool down the oil while placing in, in another word, the meat will be cooked quicker instead of sitting in the oil longer to wait for the temperature to raise up again, which also means crispier! The size of the meat matters, the smaller the cut, the faster they cook. I find the perfect size is a ‘2-bites’ size, which mean a piece that can be eaten in two bites. Chicken thigh is commonly used for Karaage, but I use breast here and it is equally juicy and finger licking! Note: I didn’t …

Braised Yuba with Mixed Mushrooms and Asparagus recipe

Braised Yuba with Mixed Mushrooms and Asparagus

The other day when I was writing a family story about how my father mastered cooking after my mother passed away, there I mentioned his specialty dish – ‘buddha vegetables’ –  a vegetarian dish that was made with at least seven different types of fresh and dried vegetables and mung bean noodles braised in a fermented beancurd sauce.  I realised while going through my notes that I had forgotten to include one particular ingredient in the description – Yuba – is also known as ‘tofu skin’, a very popular ingredient in Chinese cooking.  It is a food product made from soy beans, as a result, it shares a similar taste with soy milk and tofu.  But unlike tofu, it doesn’t made with added coagulant.  While soy milk is being boiled, a film is formed on the surface of the liquid, and the film will then be collected and dried in sheet or stick form.  Since Yuba retains its shape and texture after cooking, therefore it is widely used for stir-fried, as a wrapper for dim sum, for braising or for slow-cooked dishes.  Yuba is easily found in …

teriyaki king oyster mushroom recipe

Teriyaki King Oyster Mushroom with Snow Peas

This wonderful teriyaki sauce is one of the easiest sauces to make, it is deliciously piquant and so versatile that it can be used on nearly anything: meat, vegetables, noodles or grains. I always turn to this sauce when I am not sure what to cook. My favourite one is teriyaki salmon or chicken served on steamy hot rice with a side of nori seaweed and green leafy vegetables. But today, I opt for a vegetarian version with my new found favourite king oyster mushroom. This mushroom has the most meaty texture with the least water content compares to all of its other contemporaries. It holds its shape beautifully when cooked which makes it a brilliant replacement for meat. In this dish, the powerful flavour of the teriyaki sauce is complimented with refreshing and naturally sweet snow peas. The snow peas are barely cooked to retain its freshness and crunchiness, it goes perfectly well with the piquant teriyaki sauce and add a lovely contrast to the tender velvety mushroom. Serve with pipping hot rice as a comforting and satisfying meal. …

shiitake-meat-ball-noodles-soup recipe

Shiitake Meatball Noodle Soup with Courgette Ribbons

The outside air smelled of firework the other morning when we were on the way to school. The air was crisp, cold and familiar. Though it didn’t take me long to recognise the combination of the cold air and the smell of exploded firework was part of my special childhood memory. I told my daughter who stood right next to me that it was how Chinese New year smelled like in Macau. We talked about we should try to spend Chinese New Year there in the near future, but it seemed far too long for me to wait, so I closed my eyes, breathed deep and hard as if doing so would bring me back to Macau immediately. We have entered the new Lunar Year, perhaps that’s why the smell of firework seemed so signifiant that morning. Sadly I don’t celebrate it as much as I did when I was still living in Macau with my family. But having said that, I still like to cook one or two dishes that I miss most from home to soothe my homesickness. My mother used …

baba-ganoush recipe

Baba Ganoush with Pink Peppercorns

I didn’t intend to be absent from the blog for so long, I had planned for a mere three weeks break but it turned out to be an ongoing journey of self- (re)discovery, and somehow I didn’t want it to stop. During the break, I returned to my drawing board, literally, and my sketch book, doing sketches of all kinds; things that surround me, people who passing by, or even just ideas in my head. And I realised that I have forgotten how much I enjoyed drawing when I was growing up. I also spent a lot of the time reading novels and writing short stories, and I met some amazing people through a fiction writing class. I hope I can share some of the stories with you soon. I haven’t stopped cooking though, as you know if you are following my Instagram account, and can’t wait to share the recipes that I have created during the break. All in all, it has been a relax and inspiring time for me and I am glad that I had made this decision. …

Stewed Plums with Maple Syrup and Cinnamon recipe

Brown Butter Maple Stewed Plums with Cinnamon – plus a note on a short autumn break

I spent the last summer day slicing up the soon-to-be last-season plums and sautéed them in brown butter, cinnamon and maple syrup. Although it is sad to know that summer finally came to an end, but this silky, sweet and sour stewed plums has left me the most beautiful memory of our glorious summer. When I finished making this somewhat comforting and warm dish, I felt like I have done my part to conclude the past summer with the most appropriate mix of flavours. The wonderful thing about this recipe is it calls for only a handful of ingredients and it takes only a little time to make. This recipe is an adaptation of Martha Stewart’s stewed plums recipe, I replaced cardamon with cinnamon as that’s what I had at home. The first time I whipped it up quite quickly as a compliment to a rich, moist chocolate cake that we brought to a friend’s at tea time the other day, and it was hit. The soft tarty plums celebrates brilliantly the intense flavour of the bitter sweet chocolate cake, …

Grilled shrimps, figs and summer squash salad recipe

Grilled Prawn, Fig and Summer Squash Salad in Harrisa Yogurt Dressing

I love the feeling of my teeth sink into a cold, plump fig from the fridge every late summer morning, the chill does a better job of waking me up than my strong Oolong tea. Beside that I feel especially nurtured eating them first thing in the morning, nothing too overwhelming for the empty stomach, just a hint of sweetness with the most delicate texture, and most importantly, it is packed with nutrients and a good source of fibre. I also love to add a few slices in my yogurt with honey and toasted coconut, or on my crispy toast with a spread of salty goat cheese and a drizzle of honey; bake them in buttery puff pastry with berries jam, or lay them on top of cake batter, bake until they turn dark burgundy and bursting with heavenly sweetness. I especially fond of adding them to salad, with torn mozzarella cheese and dry-cured ham, or with crumbled goat cheese and peppery rocket. So here it is for today, a humble experiment turns into a wonderful salad recipe. The fig provides a subtle sweetness for …

Portuguese Tomato Rice (Arroz de Tomate) recipe

Arroz de Tomate – Portuguese Tomato Rice

As I was doing some research on Portuguese food for one of my writing projects, I came across a simple recipe which makes use of one of the most delicious summer produces – tomatoes – and they are in season currently and are sold abundantly. Although they are available all year round but the summer tomatoes are definitely more flavorful as they ripen beneath the summer sun, grow into pleasantly sweet, aromatic and succulent fruits that are bursting with flavour. It is hard to imagine not to enjoy these jewels as much as we can throughout the high of summer when they are at their best. I remember how much I fond of many tomato based dishes in Portuguese/Macanese cuisine when I was growing up in Macau: Feijoada, tomato cream soup, stew seafood with chorizo, pan-fried whole fish then braised in rich tomato sauce (this was one of my mother’s specialties), etc. One of my absolute favorites was baked pork chop with rice (it is more like a local Macau special), long grain rice cooked perfectly in tomato paste and then …

Beef and Mango Summer Rolls with Coriander Dipping Sauce recipe

Beef and Mango Summer Rolls served with Coriander Dipping Sauce

It is late summer, the sun is hanging low and casting long shadows. It is the most beautiful period of summer, I love the colour of the sunlight which seems somewhat richer, deeper, it makes everything looks more mature, like a person reaches his golden age. It is the time of harvesting, a sense of gathering and fulfillment. It is also the time to bottle up jam, marmalade; bake pies and pickle the lovely summer produce. I was lucky to have given some bottles of jam and confiture which were homemade by my friend’s aunt in a small french village, so I have spared myself the time of making any this year. And I want to enjoy this brilliant time of the year, so some days I will try not to spend too much time in the kitchen. Hence today’s recipe, minimum cooking but with big flavour. Summer roll is one of the most versatile foods I know, and one of my favorites as well. It is refreshing, delicious and easy to make. One can fill the rice paper with vegetables, shell fish (the most common one), …