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!

Steamed Minced Pork & Egg

Ingredients:

1. 500 gm of minced pork belly (seasoned TMX chicken powder seasoning and potato starch)
2. 4 eggs
3. Spring onions
4. Sunflower oil

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1. Mix all ingredients above and place inside a steaming dish.

2. Place in steamer and steam for 1/2 hour.

3. Serve hot with rice.

Bon appetit!

Thermomix Minced Pork & Soft Tofu

Ingredients:

1. 400gm of minced pork belly (seasoned with sea-salt)
2. 1 pack of soft tofu (300gm)
3. 1 cup of filtered water
4. Sea-salt
5. Pepper (optional)
6. Cooking oil
7. Spring onion (the dark green parts) (chopped into small pieces)

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1. Place all the ingredients inside the TMX jug.

2. Cover with the lid and mixing cup.

3. Set 25 minutes/100C/Reverse spoon.

4. Once it is done, pour onto serving dish and garnish with some spring onions.

5. Serve hot with rice.

Bon appetit!

Pressure Cooker Chicken Stew

1. 1 whole free-range chicken (cut into 8 parts)
2. 4 potatoes (skin removed and cut into 4 parts)
3. 3 carrots (peeled and cut into 4 parts)
4. Spring onion (dark green parts) (cut into 3cm length)
5. Sea-salt
6. Corn-starch (OR potato/tapioca starch)
7. 1 1/2 cup water
8. 1 tablespoon oil
9. Sugar (optional)
10. White pepper (optional)

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1. Place all ingredients into pressure cooker and set 30 minutes.

2. Once it is done, pour into huge serving bowl.

3. Serve hot with rice or noodles.

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 Chicken Cubes Potato Stew

Ingredients:

1. 4 large potatoes (peeled and cut into 4 parts)
2. 600gm chicken breasts (cut into cube size)
3. Sunflower oil (or any other cooking oil which suits you)
4. 1 teaspoon of sea-salt
5. 2 tablespoons of maple syrup
6. White pepper (optional)
7. 3 stalks of chives/spring onion (the green part) chopped into fine pieces
8. 500gm water
9. Cornstarch (or potato/tapioca starch)

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1. Pour the cooking oil into the TMX jug.

2. Set 2mins/Varoma/Reverse spoon.

3. Add the potatoes, water, sea-salt, maple syrup and cornstarch.
    (Do not add the chicken cubes at this stage as they will be broken up. The dish will not end up with chicken cubes!)

4. Set 25min/Varoma/Reverse spoon.

5. Once 10 mins have passed, add the chicken cubes through the hole in the lid. Cover back the hole with the MC.

6. If you want the potatoes to be softer, then add another 5 minutes.

7. Pour the dish into a serving dish and garnish with the chopped spring onions/chives.

Bon appetit!

It's All About Diet (Part 6 - FODMAP [Spring Onion FODMAP Hack])

Thermomix Prawn Balls

Ingredients:

1. 250gm of blended prawns (Click on ----- to learn how to make blended prawn paste with the Thermomix)
2. Sea-salt
3. Sunflower oil (30gm)
4. 1 egg
5. Chopped chives
6. 25gm of rice flour

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1. Pour all the above ingredients into the TMX.

2. Close the lid with the MC.

3. Set to KNEAD function for 45seconds.

4. Line a baking tray with baking paper.

5. Preheat oven to 220C.

6. With a tablespoon, scoop out the prawn mixture onto the lined baking tray. Once all the mixture is used up, they are ready to be baked.

7. Bake for 15 minutes or until golden brown.

8. Allow to cool before serving.

9. Serve as side dish or with soup. It can also be one of the main dishes.

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!

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!

Gluten-Free Fish Croquettes

Ingredients:

1. 600gm potatoes
2. 450gm cod
3. 2 eggs
4. 50gm rice flour
5. 5ml sea-salt
6. 1 spring onion (chopped into very fine pieces)
7. 3 tablespoons of sunflower oil

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1. Wash and peel the potatoes. Boil them until they are well done (or soft). Mash them.

2. Poach the fish.

3. Remove the flesh of the fish from the bones.

4. Add the potatoes and fish. Mix well.

5. Stir in the flour to make a thick mixture.

6. Add the salt, sunflower oil and spring onion.

7. Shape the mixture into balls and flatten them.

8. Bake at 220C for 1/2 hour or until golden brown.

9. Serve with bread or rice.

Bon appétit!

Chicken Stew with Chives

Ingredients:

1. 4 drumsticks/thighs (cut into half) (seasoned with sea-salt)
2. 2 stalks of chives (cut into 3 cm in length)
3. 7 medium sized potatoes (skin peeled and cut into wedges shapes)
4. Sea-salt
5. Sunflower oil
6. 1 cup of chicken broth

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1. Pour some sunflower oil into a large pot. Heat it up and add the potato wedges in when oil is hot.

2. Cover the pot with lid and allow potatoes to cook until soften.

3. Add the chicken, sea-salt and chicken broth.

4. Bring the stew to a boil and then allow to simmer on low heat for 1 hour with lid closed.

5. Add the chives and simmer for another 5 minutes.

6. Serve with piping hot rice.

Bon appétit!

The Rice Pot Version of Fried Omelette with Chives

Ingredients:

1. 8 medium sized eggs

2. 2 stalks of chives/spring onions (chopped into fine pieces)

3. Sea-salt

4. Sunflower oil

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1. Break all eggs into a large bowl.

2. Add the chives and a dash of sea-salt.

3. Beat the eggs until all ingredients mixed thoroughly.

4. Pour about 2 tablespoons of sunflower oil into a rice pot.

5. Allow the oil to heat up.

6. Pour the egg mixture into the pot.

7. Close the lid for approximately 10 minutes.

8. Open and check whether the eggs are cooked.

9. If not, continue until eggs are cooked thoroughly.

10. Once it is done, remove promptly.

11. Serve warm with rice.

Bon appétit!

The Rice Pot Fried Rice

Ingredients:

1. 4 cups of long grain white rice
2. 200gm of minced chicken (seasoned with sea-salt)
3. 1 bulb of garlic (outer layer removed and sliced thinly)
4. 2 bunch of spiring onions (sliced into fine pieces)
5. 2 medium sized organic carrots (outer layer removed and sliced into thin strips)
6. Sunflower oil
7. Sea-salt

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1. Boil the rice and set aside to cool. (Alternatively, you could boil the rice the day before and keep it in the freezer.)

2. Switch on the rice cooker and pour in about 2 tablespoons of sunflower oil.

3. Add the garlic and fry until they are slightly browned.

4. Push the garlic aside and add the minced chicken.

5. Cook the minced chicken until about 90% cooked. Break the minced chicken into fine pieces.

6. Add the carrots and spring onions and stir fry until minced chicken is 100% cooked and vegetables have softened. You can close the lid for about 3 minutes.

7. Add the rice and some sea-salt.

8. Mix everything thoroughly.

9. Scoop onto serving plate.

Bon appétit!

We had the fried rice with fried eggs!

Stir Fried Minced Chicken (Potatoes & Spring Onions)

Ingredients:

1. 6 large old potatoes (peel the outer layers and sliced into thin pieces)
2. 500gm of minced chicken (seasoned with sea-salt and a teaspoon of sunflower oil)
3. 2 stalks of spring onions (washed and cut into 2 cm length)
4. Sunflower oil
5. Sea-salt

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1. Heat a wok.

2. Once the wok is heated, pour about 2 tablespoons of sunflower oil.

3. Once the sunflower oil is hot, pour the sliced potatoes into the wok and cover with lid. Stir now and then. Cover back with lid.

4. Once potatoes have soften, lightly mash them up and then add the minced chicken. 

5. Once the chicken is cooked, break up the chicken into fine pieces.

6. Add the spring onions and mix the dish thoroughly.

7. Add sea-salt to taste and stir the dish. 

8. Scoop up onto serving dish.

9. Serve hot with warm rice.

Bon appétit!

Chicken Balls Fried Rice

Click on CHICKEN BALLS to view recipe on how to make the chicken balls for this dish.

Ingredients:

1. 4 cups of sushi rice

2. 1/2 a bulb of garlic (sliced thinly)
3. 2 stalks of spring onion (chopped finely)
4. 2 eggs (lightly beaten)
5. Home-made chicken balls
6. Sunflower oil
7. Sea-salt

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1. Boil the sushi rice and set aside to cool. (Alternatively, you could boil the rice the day before and keep it in the freezer.)

2. Heat the wok.

3. Pour about 3 tablespoons of sunflower oil into the heated wok.

4. Add the sliced garlic and fry until slightly browned.

5. Add the chicken balls, rice, finely chopped spring onions and eggs.

6. Stir everything and fry the rice until the eggs are cooked.

7. Add some sea-salt to taste.

8. Scoop onto serving plate.

9. Serve while the rice is hot.

Bon appétit!

Chickpeas Pita

Ingredients:

1. 500gm of organic high protein flour
2. 270gm of chickpeas (grounded into fine flour) (I used a food processor)
* Not everything will be grounded into fine flour. I am fine with that as it will give the pitas a crunchy texture.
3. 1 teaspoon of sea-salt
4. 3 stalks of spring onions (scallions) (finely chopped)
5. 1 big onion (chopped finely)
6. Dry yeast (1 tablespoon)
7. 1 teaspoon of brown sugar
8. 1 cup of warm water

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1. In a small bowl, mix the warm water, sugar and dry yeast. Stir and leave aside for about 15 minutes until the mixture becomes foamy.

2. In a large mixing bowl, mix the flour, grounded chickpeas, sea-salt, spring onions, big onion and the yeast concoction. Knead into a smooth dough. (*Add more water if not enough. And if too mushy, add more flour.)

3. Place aside and cover the bowl with a cling film for about 1 hour until it doubles in size.

4. Knock the dough back down and split the dough into golf-ball sizes.

5. Flatten the dough into round, flat pieces.

6. Preheat oven at 240C.

7. Place the flattened pieces of dough onto a baking tray lined with baking paper.

8. Bake for about 15 minutes.

9. Serve when it is warm.

Bon appétit!

Grounded chickpeas flour.

Before baking.

Yummy-licious pita!

Spring Onion Pancakes

This is a Chinese dim sum staple. It was made with spring onions, but I also tried it with some big onions. I personally like it with big onions rather than spring onions.

Ingredients:

1. 225gm of organic all-purpose flour

2. 150ml of filtered water

3. 2 tablespoons of butter (melted)

4. 4 tablespoons of sunflower oil

5. 6 spring onions (scallions) (trimmed and finely chopped)
6. Sea-salt

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1. Sift the flour and sea-salt into a large mixing bowl.

2. Pour in the water, melted butter and oil, a little at a time while stirring to create a smooth dough.

3. Knead the dough for about 5 to 10 minutes until it is soft and pliable.

4. Set it aside and cover it with a damp cloth for about 20 minutes.

5. Divide the dough into small round balls about the size of a large marble.

6. Roll the balls of dough into small rectangular shapes.

7. Place some chopped spring onions onto each pancake.

8. Roll up the pancakes lengthways and seal the ends to ensure that they will not open up during cooking.

9. Preheat oven at 190C.

10. On a baking tray lined with baking paper, place the pancakes and bake for about 20 minutes on one side and another 20 on another side. Bake until golden brown.

11. Allow to cool slightly before serving.

Bon appétit!

Cashew Nuts Stir Fried Chicken

Ingredients:

1. 1 whole chicken (Chopped into about 12 pieces. Season with sea-salt overnight in fridge)
2. 2 big onion (sliced into thin pieces)
3. 1 garlic clove (Outer layer removed. Bulb sizes)
4. 1 1/2 cups of roasted cashew nuts
5. 1 bunch of chives/spring onion (cut into 3cm long)
6. 1 cup of chicken broth
7. Sea-salt
8. 1 teaspoon of soft brown sugar
9. 1 red capsicum (optional)

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1. Heat a wok on high heat.

2. Pour about 2 tablespoons of sunflower oil. Then add the garlic and stir fry until fragrant on medium heat.

3. Add the chicken pieces, chicken broth, sea-salt and soft brown sugar and allow to simmer on medium low heat until 90% cooked.

4. Then add the big onion slices, spring onion/chives and cashew nuts to the dish.

5. Stir fry until the chicken is throughly cooked.

6. Scoop onto serving plate. Serve with hot, steaming rice.

* If you can tolerate capsicums, add 1 sliced, red capsicum at step 4.