Saffron Fried Rice

Ingredients:

1. 4 cups of overnight cooked rice
2. A few saffron strands
3. Sea-salt
4. Sunflower oil
5. Chives (only the dark green part - chopped)

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1. Heat a wok.

2. Drizzle some oil into the wok.

3. Add the saffron strands.

4. Then add the rice and stir-fry continuously for about 3 to 4 minutes.

5. Add some sea-salt and chives. Continue to stir-fry for another 2 minutes.

6. Once it is done, scoop up onto serving dish.

7. You can eat it together with chicken or fish dishes.

Bon appetit!

Thermomix Mackerel Fish Porridge

Ingredients:

1. 1 1/2 cups of rice (soaked and washed)
2. 1000gm of boiling filtered water
3. 2 slices of grilled mackerel (remove all bones from fish)

4. Sea-salt

5. White pepper (optional)

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1. Place the rice into the Thermomix jug.

2. Pour the boiling water into the jug.

3. Set 25 minutes/90C/Speed 2. (Remove the MC)

4. Add the fish pieces through the hole in the lid after 10 minutes.

5. Add some sea-salt (and pepper) to taste.

6. Once done, pour the porridge into a big pot.

7. Serve hot.

Bon appetit!

Grilled Maple Syrup Chicken Fried Rice

Ingredients:

1. Maple syrup grilled chicken (Refer to LINK for recipe)
2. 2 carrots (cut into tiny cubes)
3. 4 cups of cooked rice
4. Spring onion (only the dark green part) (cut finely)
5. 3 teaspoon of cooking oil
6. Sea-salt
7. White pepper (optional)

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1. Heat up a wok on medium-high heat.

2. Add the cooking oil.

3. Add the carrots and stir-fry until they are slightly softened.

4. Add the maple syrup grilled chicken pieces and rice.

5. Add the sea-salt (and white pepper - optional).

6. Mix all of the ingredients together.

7. Lastly, sprinkle the spring onion and stir-fry for 1 minute.

8. Scoop up onto serving dish.

9. Serve hot.

Bon appetit!

Thermomix Boiled Rice (Revised Version)

Ingredients:

1. 400gm rice
2. 1500gm water

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1. Place the 400gm rice in the simmering basket and place it in a container large enough for the basket to be covered in water.

2. Fill the container up with water and allow the rice to be soaked overnight.

3. Pour and drain the water away. Rinse the rice a few times under running water.

4. Fill the TMX jug with 1500gm water.

5. Place the simmering basket into the jug, cover the lid (without the MC) and set 21 minutes/90C/Speed 4.

I selected Speed 4 so that the water will wash over the rice. Look at the foam that came from the rice.

6. Once the rice is done, I covered the lid with the MC and let the rice sit in the jug for 1/2 hour before serving.

The starchy water. Apparently plants love this water. I have yet to try giving this water to my plants.

Bon appetit!

Thermomix Minced Pork Porridge

Ingredients:

1. 1 cup of white rice (soaked and washed)
2. 1000gm of boiling filtered water
3. 200gm minced pork (seasoned with Tamari sauce, sea-salt, grapeseed oil, corn starch)
4. A handful of spring onion

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1. Place the rice into the Thermomix jug.

2. Pour the boiling water into the jug.

3. Set 25 minutes/90C/Speed 2. (Remove the MC)

4. Add the minced pork through the hole in the lid after 10 minutes.

5. Add some sea-salt to taste.

6. During the last 5 minutes, add the chopped spring onions.

7. Once done, pour the porridge into a big pot.

8. Serve hot.

Bon appetit!

Thermomix Steamed Rice

Ingredients:

1. 350gm rice (I've tried Basmathi and Sushi rice with this method and it cooks very well.)
2. 900gm water
3. *Sea-salt (optional)
4. *Grapeseed oil (optional)

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1. Place the 350gm rice into the Thermomix basket. Then place the basket in a large washing bowl to soak the rice. (I soak the rice so that the phytic acid is removed. I usually soak for an hour.)

2. Once the one hour is over, rinse the rice under clean running water.

3. Place the 900gm water into the Thermomix jug. (If your want to have tastier rice, you can add the sea-salt and oil into the jug.)

4. Then place the Thermomix basket into the jug.

5. Set 20minutes/Varoma/Speed4.

6. Once it is done, use the spatula to remove the basket from the jug. (Be careful of the steam!)

7. I've been told that by cooking the rice in the Thermomix, the starch is removed from the rice by the turning of the blades. The water left behind is apparently starchy water. One of the women who attended the Thermomix demo told me that her stomach does not bloat anymore as her rice is now boiled in the Thermomix. But if she eats rice cooked in other ways, her stomach will bloat!

The starchy water. 

A friend of mine told me that she uses this water as her SK-II! You can try it out. (Of course if you add the sea-salt and oil, you can't use the water on your face!)

8. Serve the rice hot.


Bon appétit!

Thermomix Ground Rice Flour

Ingredients:

1 cup of white rice (which is approximately 175gm)

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1. Set 55seconds/Speed 10.

2. Repeat until desired amount is achieved.

Fish Roe Fried Rice

Ingredients:

1. 3 'sacks' of fish roe
2. 200gm of french beans (washed and diced)
3. 3 eggs (beaten)
4. 3 cups of cooked rice
5. Sea-salt
6. Sunflower oil

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1. Cook the fish roe. Click on RECIPE on how to cook the fish roe.

2. Heat a wok on medium high heat.

3. Drizzle some sunflower oil.

4. Add the beaten eggs and fry until cooked. Break up the eggs.

5. Add the french beans and fry until cooked.

6. Add the rice and fish roe.

7. Add sea-salt to taste.

8. Stir fry until everything is mixed thoroughly.

9. Scoop up onto serving dish and serve hot.

Bon appétit!

Gluten-Free Pie

Ingredients:

1. 2 cups of cooked salted, garlic rice
2. 3 sticks of celery (peeled and sliced into thin pieces)
3. 1 small sized lettuce iceberg (shredded into small pieces)
4. 500gm of minced chicken (seasoned with sea-salt)
5. *Spinach (Omit this if you cannot tolerate this. I had plenty in my garden and I had to harvest and use them before they became old.)
6. Sunflower oil
7. Sea-salt
8. Home-made mashed potato seasoned with sunflower and sea-salt (about 3 to 4 cups)

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1. In a large mixing bowl, pour the minced chicken, celery, lettuce iceberg, and (*spinach-optional). Drizzle some sunflower oil and sprinkle some sea-salt onto the ingredients. Mix all ingredients throughly.

2. Line a bread pan with a baking paper.

3. Fill the bottom part of the bread pan with the mixture.

4. Then layer the rice as the second layer.

5. And finally, layer the mashed potato as the last and highest layer.

6. Preheat oven at 220C.

7. Bake for about 50 minutes or until potatoes turn golden brown.

8. Serve it hot.

Bon appétit!

Emperor Porridge

Ingredients:

1. 2 cups of white rice
2. 1/2 chicken breast (skin and bones removed)
3. 3 large eggs
4. Chives/spring onions (chopped into tiny pieces)
5. Sea-salt
6. Filtered water

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1. Wash the rice thoroughly and set aside.

2. Fill a large pot with approximately 10 litres of filtered water.

3. Pour the washed rice into the pot. Add the chicken breast.

4. Boil for 1 hour. Begin boiling on high heat until it starts bubbling and then lower the fire and allow it to simmer.

5. Remove the chicken breast and break it up into very fine strips.

6. Add the fine chicken strips. Add some sea-salt (the amount of salt added is up to you).

7. Beat the 3 large eggs and while continuously stirring the porridge, slowly add the beaten eggs.

8. Drizzle the chives over the porridge.

9. Simmer for another hour.

10. Serve hot with either home-made salted duck eggs (click on LINK)and some stir-fried vegetable. Or you can even eat it on its own.

Bon appétit!

Yang Chow Fried Rice

The Yang Chow fried rice was invented by Yi Bingshou (1754 - 1815) during the Qing dynasty in China. The dish is given such a name as Yi was once the regional magistrate of the city of Yangzhou. Though there are many versions of the Yang Chow fried rice, but the staple items are cooked rice (which is preferably one day old rice), cooked shrimp, spring onions, fresh vegetable (peas, corn, carrots, bamboo shoots) and eggs. Many people add ham or char siew pork to their Yang Chow fried rice.

Below is my salicylate-tolerable-version of the Yang Chow fried rice.

Ingredients:

1. 4 cups of cooked white rice (cooked, kept in freezer overnight and thawed the next day)
2. 2 large eggs (beaten)
3. 200gm of fish cake (for recipe, click on LINK) (cut into small pieces)
4. 200gm of prawns (cut into small pieces and seasoned with sea-salt and some sunflower oil)
5. 1/2 bulb of garlic (sliced into thin pieces)
6. 2 carrots (cut into cubes)
7. 1 cup of green peas

I bought a packet of dried garden peas from the organic shop. I had to soak it for about 18 hours to get it to soften. And then I had to boil it for 2 hours. But they were yummy. 

8. 2 stalks of spring onion (chopped into fine pieces)
9. Sea-salt
10. Sunflower oil

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1. Heat a wok.

2. Add three tablespoons of sunflower oil into heated wok.

3. Once oil is heated, add the sliced garlic and stir fry until it is slightly browned.

4. Add the fish cake, carrots and peas and stir fry until carrots and peas soften slightly.

5. Add the prawns and fry until throughly cooked.

6. Add the rice and some sea-salt. Mix everything thoroughly

7. Pour the beaten eggs over the rice.

8. Stir fry until eggs are cooked and well blended with the fried rice.

9. Add the spring onions and stir for another 2 minutes.

10. Scoop onto serving dish.

11. Serve warm.

Bon appétit!

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!

Millet & Fish Congee

Ingredients:

1. 1 cup of Bario rice (washed)
2. 1 cup of millet (washed)
3. 1 red snapper (baked and flesh torn into small pieces)
    * For recipe, click on LINK
4. Sea-salt
5. 1 large carrot (outer layer peeled and diced into small pieces)
6. 1 litre of filtered water

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1. Pour everything into a large pot.

2. Boil on high heat until it starts to bubble.

3. Allow to boil for about 5 minutes before turning to low heat.

4. Boil on low heat for 1 1/2 hours while stirring very frequently.

5. After 1 1/2 hours of cooking is done, allow to sit for 1/2 hour (with lid closed) before serving.

Bon appétit!

The Rice-Pot Version of Braised Chicken Congee with Millet & Quinoa

Ingredients:

1. Shredded chicken pieces and potatoes from braised chicken
*For recipe, please click on LINK
2. 2 carrots (peeled and cut into small chunks)
3. 1 cup of uncooked white rice
4. 1/4 cup of uncooked quinoa
5. 1/4 cup of uncooked millet
6. 5 cups of water
7. Sea-salt (season to taste)

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1. Pour all ingredients into a rice cooker.

2. Boil for 2 hours (stirring occasionally).

3. Serve hot.

Bon appétit!

Dinner in a Mug!

Dish 1 - Salted Garlic + Butter Rice

Click on LINK for recipe.

Dish 2 - Claypot Potato & Chicken Stew

Click on LINK for recipe.

Dish 3 - Stir Fried Choy Sum with Garlic

Low-Salicylate Meal (Version 1)

Dish 1 - Chicken Chop

For recipe, click on LINK

Dish 2 - Omelette with Chives

For recipe, click on LINK

Dish 3 - Stir Fried Chayote with Garlic

Serve dishes with warm rice.

Bon appétit!