Bacon, broccoli, bok choy & brown rice stir fry

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I love alliteration. Bacon, broccoli, bok choy & brown rice stir fry (and bean sprouts if you can get yours hands on that). And I love vegetables. Oh and bacon. Brown rice is something I don’t often eat but want to … Read More

Frozen Matcha, Coconut and Sago pudding

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Matcha in Chinese-Mandarin is ‘抹茶’ which is pronounced ‘moah-tsa’ (this is how I would spell the pronunciation) – the first part of the word meaning ‘ground’ and second ‘tea’. This special ingredient is uniquely Japanese and used all over Asia … Read More

Coconut milk sago pudding with summer fruit

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Sago is one of my favourite starches. Much like the tapioca pearls in a Taiwanese Bubble Tea, sago pearls/balls is smaller, gluten-free and with a chewy texture. Tapioca and sago starches are made from the same cassava tree – a type of … Read More

Gluten-free Chinese Turnip Cake (蘿蔔糕)

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Asian turnip, daikon or in Chinese-Mandarin we simply say white carrot, is the main ingredient used in this dish, along with rice flour (and I used the one leftover from my Faithful to Nature challenge). This lovely vegetable has a mild … Read More

Steamed rice cake and veg bowls – Taiwanese-style

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Imagine a pudding … a savoury pudding but without butter, milk or eggs in the mixture. What? No dairy? Yes, most dishes I grew up with don’t include dairy as the ingredient doesn’t play a major part in a traditional … Read More

Congee – Gluten-free Asian Savoury Porridge

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I recently wrote about Freekeh, White Rice and Bone Marrow Congee, now this post is for a humble alternative of that congee recipe. Congee is a gluten-free Asian savoury porridge, usually eaten as breakfast, made when you’re feeling unwell or even … Read More

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