Fig and Mango Agar Agar Jelly (Paleo, Gluten free, Dairy Free, Refined Sugar free)

Since I started working, I felt that my world has gotten smaller. I’m getting good at saying no, and scheduling less on weekends. I’m better at receiving help and having a blind eye when household chores doesn’t get done as quickly as what I would like. Meals have become simpler. Most weeks, I would have at least 1 meal that I cook a double batch which would be the next day’s dinner as well. 

I’m not as good in replying messages or being on top of catching up with friends. Most of our friends are in a similar situation, where time is so precious that rest/activities/children get prioritised above meet ups. Sometimes I feel bad, but then realised that when it comes to friendships, it’s a joint responsibility between us. The other thing I realised is that not meeting/connecting over messages/coffees/meals isn’t necessary a bad thing. When friends meet, we fall back into the same pattern. The same keenness to catch up. The genuineness in wanting to know how things are going with work, relationships, health and life. It may have been 3 months since we spoke but that gap does not seem to matter as much anymore. 

Friendships and parenthood. It’s a strange combination. I’m of an opinion that just because I’m a parent does not mean I do not need friends. Also, I don’t just need parent friends. I need grown up friends who will talk to me about other things than looking kids too. Having said that, I appreciate every parent friend I have. They always puts things into perspective for me. 

I made these pretty little jellies twice. Once was for a meet up with some friends over roast meats and chats. The other, was for family. Both times, I enjoyed making them. I love the pretty colours. The purple from the fig, and yellow from the orange. Because I used coconut cream, I felt that I need not add much sweetness since the fruit gave it a little touch of sweetness too. Bite size cuteness. I hope you like this as much as I do!

 

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Pear and White Fungus Soup (Paleo, Gluten Free)

I consider myself as a modern girl. I like holidays with a decent hot water shower and clean bedding. My kitchen has some pretty modern appliances such as a food processor and a kitchen aid mixer. My clothes are fuss free, girly and basic. 

It may come to you as a surprise that I like to make traditional soups and desserts from time to time too. A few months ago, Asher developed a nasty cough. The kind of cough that keeps him (and us) awake through the night. I was looking for natural and healthy alternatives to help soothe his throat. Manuka or Jarrah Honey helps but I wanted more options.

What would grandma do?

She would brew soups and making sweet soups to nourish our lungs and throats. With that in mind, I went back to my Cantonese Chinese roots and decided to make a traditional drink for us. 

Pear is nourishing and refreshing, bitter and sweet almonds helps to strengthen the lungs and is said to help with coughs. Red dates replenishing blood. White fungus is meant to be the “poor man’s birds nest” with its nourishing properties. 

I love it cold on a hot summer day. Asher? He takes it in whatever state. 

I’m now a modern girl embracing traditional roots. 

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Tang Yuen (Sweet Dumplings) – Almost Paleo

When my parents came over in December, my mother reminded me that it is “Dong Zhi”  or Winter Solace which is where we eat little balls of glutinous dumplings in a sweet soup. Eating it with family signify togetherness. 

As an experiment, I decided to attempt making a gut friendly version by using sweet potato and rice flour instead. I surprised myself with this one because it actually came out good. It was bouncy and has a lovely bite to it. I did a few with stuffed coconut and peanut but I think the dough is better by itself. 

Tradition says that we usually pair Tang yuen with tea. Well, I decided to make a sweet soup using rooboos tea leaves “Red Jasmine” from T2. I boil it up with a few slices of ginger and sweeten it with a touch of coconut sugar. My parents loved it and I hope you will as well. 

As  I write this, I miss my family. This year is the first year we are celebrating Chinese New Year without my grandmother. As per Chinese tradition, we will not be taking part in much celebrations at all, choosing to honour and remember her. 

 

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 Happy Chinese New Year! May this year bring you more happiness and good health!

Water Cress Pork Ribs Soup (Paleo, Chinese, Gluten Free)

I realised that it is very tricky to make Chinese broth soups pretty in photos. For some reason, they just seem to be soup in a bowl (which is what they are of course, but I struggle to make it look presentable). Perhaps I should hunt down some prettier bowls soon or experiment with using different angles! More than often, this becomes a quick shot and then it’s at our dinner table. 

Photography skills aside, I was really excited to find watercress at the Manning Road markets. I have been hunting them for ages and suddenly they appeared along with our favourite salad leaves. I know that watercress is often used in salads, but I cannot resist making a soup that I grew up with.

Watercress is known for it’s superfood qualities. It topped the charts in its’ high vitamins and mineral contents. My grandmother must have known instinctively what was good for us when she was alive because she loved feeding us watercress. It cools our bodies down she says. Very important in the hot days of Singapore. 

 Having some pork ribs in hand, I made a broth with red dates and goji berries. Just before I serve the soup, I brought the liquid to boil and added the vegetables. It’s as easy as that. Asher loves sipping the soup, having some leaves and eating the pork. I hope, from the bottom of my heart, that Asher can feel my grandmother’s love as he grows up. 

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Tamago Boro Cookies (Almost Paleo, Gluten Free, Nut free)

Asher turned 18 months towards the end of January. They say that time goes faster when you have a child. With more to fit in, it just seems that the days merge into weeks and weeks into months. 

I had a great day with Asher and really wanted to document it. Although we have many good days, and our share of average days,  I wanted to remind myself that with the storm comes the rainbow and sunshine. I wanted to remember the little glorious details because I know how quickly Asher will probably be a teenager and not wanting to spend this time with me.

Our great day began with a sleep in of additional 20 minutes. Asher slept of course, while I stare at this gorgeous human being, snoozing so peacefully. He woke with a smile and gave me a cuddle. He pointed and named “nose”, “mouth”, “ears” and pryed my mouth open so he could say “teeth”. I pretended to sleep, and he gave my nostril a jap. Yup. Indeed he is awake. 

He laughed as I brushed my teeth. He rushed to grab my toothpaste so he could play with the cap (he enjoys twisting and opening items). I got dressed and applied my make up. He played with his little container of toys beside me and begin giggling as he caught sight of himself in the mirror. 

As I prepared him breakfast- a smoothie bowl of smashed avocado, yogurt, pear, milk and probiotics. He walked around me. Oops! I forgot to close the pantry door and he went into it, opening and closing containers. Then it was breakfast time. He ate happily. He also decided that it is good fun to clap his hands, and do roly poly with his arms. 

After a quick clean up, it was play time. We ran around the house- mostly in circles. What amazes me was how fast he grasp concepts. Today, I wanted to focus on stop and go. We ran and we stop. As simple as that. That little game went on for a near 20-25 minutes. That together with some swings, hangs, turn arounds and bouncing. He even attempted to jump- but can’t quite grasp that his feet needs to leave the ground. We threw, rolled and kicked balls. We sang songs- I’m not sure how many times I sang “Head, shoulders, Knees and Toes” that morning but he loved it. Pointing to his toes every time I sang. He learned a new word today- shoulders! Then we proceeded on to another song which was “Wheels on the bus”. He laughed as we go through each action. His favourite at the moment? When I sing “baby on the bus goes wa wa wa”- he would pretend to rub his eyes. 

We had morning tea which was some banana bread and a big glass of milk. Asher called out “Milk milk” and nodded his head when I asked him repeatedly if that was what he wanted. Another clean up, and it was back to playing. Music time now I said. We played with the xylophone, bells and little tambourine. We tapped on different surfaces and he was more than excited to try new ones. Soon after, he became distracted and started to run around the house again, enticing me to chase him. Tickles and laughs got him going and I decided that it was probably time to start winding him down so that he could have his nap. 

Sitting in his tent, he gave cuddles to Scout and his soft toys. Then, almost intuitively, he came and gave me a cuddle. It was almost like telling me “I didn’t forget you mummy! You need my love too”. In a split second, he pointed to his book and we started reading. He pointed “stars”, “cars”, “train”. Suddenly, he looked up. TRAIN! He pointed to his floor mat where there was a picture of a train. Then even more excitedly, he pointed to his toy train. It was like it clicked for him. The book train, picture of the train and the toy train are all trains! 

As he started to yawn, I took him to bed. It took me an hour before he would wind down and lay beside me. In between that hour, he would want me to read- saying “book book”. Or play with my hair, ears, eyes- poking my nostrils and even trying to poke my belly button. In that hour, I could choose to be impatient but today, I chose to run with it. Eventually, he cuddled up to me and he slept. 

Nap time means I get to cook dinner, clean up the house a little, and perhaps even surf the net if I have a chance. Today I promised myself I will not touch work which I did not. 

A long nap means Asher felt refreshed and ready to face the afternoon. After lunch which was Pumpkin and Kale Fritters, and a big bowl of melon cubes, it was time to play again. This time, I decided to step back and give him free play time. Out came the blocks and the mess. I inhale and breathe because I know mess is good for him. I soon laughed though because he started putting the blocks back in the box. Then he tipped everything out and said “uh oh”- peeking at me. Then he started the process all over again. I made a mental note to be careful of my body language and speech when he makes a mess- that’s what kids do and I never want him to think it is wrong to to make a mess. 

Hubby came home not long after, just as Asher requested for more milk! I warmed some for him and offered him a banana. He was stoked! 

And then, I got changed and went to the gym. Asher waved and said “bye bye”- that’s a win! He did not cling on to me as I leave. A killer workout awaits me. I smashed it and returned home. Asher called out “mumma” greeting me with a grin as hubby fed him his dinner. Soon after, it was reading time with hubby and me and bath time. 

I kissed my little man on his forehead as he doze off. Good night my sweet darling. Another day of adventure awaits you tomorrow. 

I made this little “Tamago Boro” cookies with the memory of me being a little child and being fed with these cookies by my grandmother. Tamago means egg in Japanese and basically they are little egg biscuits. There are many versions online, but I decided to do mine with very little sugar- hence they do not have the same melt in your mouth texture as the store bought ones. They do hold a slight crunch and Asher loves them.

It is a little tedious to roll them into little balls- One batch can make up to 250 little cookies. I like to roll them into little logs and cut them into small balls. As we do not have milk formulae, I bought brown rice “milk” powder instead and that appeared to work. I used rice malt to sweeten these balls. 

 

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Poached Chicken aka Hainanese Chicken Rice

My grandmother used to tell me stories. Her voice often filled with emotions and eyes lit up as she talked through them. Why wouldn’t they be as they were adventures of her own life.

A resilient and resourceful woman, she took on a small business selling mixed vegetables and rice once upon a time. Few years back, she would be a helper/nanny to a young caucasian girl (she cared a lot for her and kept a photo of this girl in her drawer). She recounted climbing up roofs, running away from the police when she worked in an underground casino. She steamed savoury yam cakes and made her own chill sauce so that she could make some money and stay at home to supervise her young children.

As a working mum now, those stories replay in my head with a deeper meaning and feel to it. It’s quite different of course. She was pretty much a single mother to 3 kids and work is… survival. They needed her income. Yet her dedication to her family, and love and plain determination to make it work shone through and spoke to me. Those are values.

In my head, I wondered what would she say if I tell her stories of Asher enjoying day care. Charming the socks of his carers with his smiles, protecting his toys, and participating in painting activities? I wondered what would she say about not cooking a Chinese soup every other day, or at times struggling to keep a house as clean as what she would do. Sometimes, I can hear her in my head, empathising with me. Other times, letting me know how spoilt I really am because she did not have a choice and she managed.

My skills in steaming a whole chicken (and chopping one) are still under development. That was HER signature dish. This time though, I tried poaching a whole chicken and I loved it. Tender, juicy and full of flavour. I wished I could tell her what I have done and listen to her advice on how can I make it better.

Hainanese Chicken Rice 

1 1.6kg free range chicken

few stalks of spring onion. Reserve a a few and tie into a knot.

1 knob of ginger sliced. Reserve 2-3 slices.

4 garlic cloves

salt

sesame oil

drizzle soy sauce or coconut aminos

drizzle of shaoxing chinese cooking wine

 

Method:  Cut some fat off the chicken. Place it aside. Blitzed up spring onion, ginger and garlic in a food processor. Stuff chicken with the mixture. Rub chicken with some salt, oil, wine and drizzle of soy/coconut aminos. Bring a large pot of water (big enough to fit the chicken completely) to boil with the reserved ginger and spring onion. Submerge chicken into the stock. Bring it back to a simmer. Switch off the heat and leave the chicken in the pot for a good 1-1.5 hours.

 

Rice

Chicken fat

1 cup of rice (we use basmati rice but you can use jasmine).

Few slices of ginger

Method: In a cold pan, cook chicken fat till it renders. You can sauté some garlic with it if you like.  Wash rice. Then put the usual amount of water. Place fat and ginger in rice and cook accordingly.

 

Chili sauce 

3 chili padi

2 cloves of garlic

1 tsp of grated ginger

1/4 of lemon juice

salt

Method: Put everything in a food processor and blitz it up!

When everything is ready. Chopped up the chicken. Drizzle more sesame oil. Serve with veges, rice and chill.

Ginger Salted Egg Yolk Prawns

Big juicy prawns stared at me at the supermarkets. I recall how every Chinese New Year, grandmother will splurge and get the biggest, sweetest prawns. It represents HA HA (Spoken in Cantonese). Her wish for our new year, is to have lots of laughter and happy moments.

So many days, I whisper Asher’s little achievements to the air or think to myself “Oh she will laugh if she sees Asher saying duck or hammer his little tool box”. I wish I can tell her how my first day went back at work and discuss the Chinese soups I have been making.

I have been reconnecting with my grand auntie. Sometimes a death in the family reminds you of how precious these moments are with the seniors in the family. I love my grand auntie. She is hilarious and full of economy food tips. She has also taken me under her wings a little. Every phone session, I urge Asher to call her “ah tai”- a term reserved for my grandmother but fittingly for my grand auntie as well.

It’s heart warming.

Looking at the prawns, I decided to cook it in a wine broth with salted egg yolks. Something that both my grandmother and grandaunt will approve I think. Salted egg yolks is really expensive over here. $9.60 for 6. Grandmother used to remind me that salted egg yolks is a peasant dish. They preserve these juicy eggs as their ducks laid them. They tastes really sweet and salty with a richness to it so  less is more. With 4 salted egg yolks close to their expiry date, I used 1 in this dish balanced by the ginger and the wine broth.

That way, we can eat smiling.

Ginger Salted Egg Yolk Prawns

700 grams of tiger prawns

1 knob of ginger sliced

1/2 cup of chinese wine (I used huo thiong jiu)

1 salted egg raw

1 bunch of spring onions

1 chili chopped

1 tablespoon of chopped garlic.

In a hot wok, heat oil and brown garlic, ginger and chill. Quickly add the prawns and fry till lightly pink. Simmer with the wine and salted egg yolk. Lastly, toss in the spring onions. Serve quickly.

Radish, Mushroom and Chicken Soup

Every week, usually a Monday or Tuesday, I attempt to make a Chinese soup. As a cantonese, soups are usually part of my meals when I grew up. It was a side dish. But it isn’t a side dish as its significance. It’s where mothers and grandmothers show their love. See, soups are where nourishment begins. The Cantonese believes that soup heals. From strengthening the spleen, to boasting up immunity, there is a soup for it.

It’s easy to see why. In the paleo world, there is an excitement with bone broth. My grandmother used to tell me that soups are one of the most nourishing part of a meal- you get nutrition from the bones, meat and all sorts of vege goodness in it. We have herb soups too but vegetable based soups are more common.

As I stood at a local grocer recently. I stared at the radishes. Somewhere in my memory filed away, we used to have radish soup. The Cantonese believe that radishes are “cooling” and helps with digestion. At home, I placed radishes, dried mushrooms, dried oysters scallops together with some ribs and slow cooked it for 8 hours.

What hubby said though touches my heart.

“You have managed to capture the love of grandma in this soup.”

And that’s enough for me to continue brewing chinese soups for my family.

White Radish, Mushroom and Chicken Soup

1 Chicken Breast

1 (around 200 grams) of peeled and chopped white radish

1 carrot peeled and cubed

handful- around 10 dried shitake mushrooms dehyrdated with hot water

handful of seedless red dates

2 dried scallops

3 dried oysters

Place all in a slow cooker or thermal cooker. Boil and simmer for 8 hours.