Low-Salicylate Meal (Version 2)

Dish 1 - Baked Garlic Pork Balls

For recipe, click on LINK

Dish 2 - Stir-Fried Cabbage with Garlic & Poppy Seeds

For recipe, click on LINK

Serve dishes with warm rice.

Bon appétit!

Stir-Fried Cabbage with Garlic & Poppy Seeds

Ingredients:

1. 1 small organic cabbage head (washed and sliced into strips)
2. 2 garlic cloves (outer layer removed and sliced thinly)
3. A dash of poppy seeds
4. Sea-salt
5. Sunflower oil

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1. Heat a wok.

2. Pour about 2 tablespoons of sunflower oil into heated oil.

3. Add garlic into heated oil and stir fry until garlic is slightly browned.

4. Add cabbage, a dash of poppy seeds and sea-salt.

5. Stir all ingredients throughly and continue frying until cabbage has soften.

6. Scoop up onto serving plate and serve with hot rice.

Bon appétit!

The Salmon Wild Rice Dish

Ingredients:

1. 1 large piece of salmon (baked, deboned and shredded to fine pieces)
* Click on LINK for recipe on how to bake the salmon.
2. 1 cup of sushi rice
3. 2 cups of wild rice
4. Poppy Seeds
* Alternatively, you can use sesame seeds if you are able to tolerate.
5. Sea-salt

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1. Combine the sushi rice and wild rice in a large pot. Wash thoroughly.

2. Pour about 2 cups of water and boil for about 15 minutes on high heat and 15 minutes on medium heat. (Or you could just use a rice cooker. It's much easier and hassle free.)

3. Bake the fish which is seasoned with sea-salt.

4. Debone the fish and shred it into fine pieces.

5. Once the rice is done, add it to the shredded fish.

6. Add 1/2 teaspoon of sea-salt and sprinkle some poppy (or sesame) seeds to the dish and mix thoroughly.

7. Serve warm.

Bon appétit!

The Home-Made Oil-Free Congee+Carrot Cracker!

Ingredients:

1. 2 cups of brown rice
2. 1 large carrot (skin peeled and grated)
3. Sea-salt
4. 4 cups of water
*Optional - Poppy seeds

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1. Wash the brown rice thoroughly.

2. Pour the washed brown rice into a large pot.

3. Peel and grate the carrot.

4. Pour the finely grated carrot into the pot.

5. Add 1/2 teaspoon of sea-salt.

6. Pour the 4 cups of water and mix the rice, carrot and sea-salt with the water thoroughly.

7. Boil for about 1 1/2 hours or until a thick congee has formed. Stir occasionally while the congee is being cooked.

8. Once the congee has thickened, set aside to cool.

9. Preheat oven at 200C.

10. Line baking trays with baking paper.

11. Using a small soup ladle, scoop a full scoop the congee onto the tray. Spread them thin and flat with the back of the ladle.

12. Bake for about 30 to 40 minutes or until they are slightly browned.

13. Repeat steps 11 to 12 until all the congee is used up.

* If you would like to have some toppings on top of the crackers, sprinkle some sesame seeds, poppy seeds or anything that you would like or are able to tolerate before you pop the trays into the oven.

Bon appétit!

The thick congee!

I sprinkled some sesame seeds for some of the rice crackers for my son and the rest with poppy seeds for myself!