I think everyone knew what I would be craving when I got home, and despite how tired I was from the travelling and long day after, I was still utterly determined to get to Coles and bake myself a roast … Continue reading →
I don’t know about the gluten-free pasta’s you may have tried, but the vast majority I have attempted to eat have been really underwhelming. Most look more like Clag Paste (that stuff you use in craft as a kid and were told NOT to eat..) then pasta and tasted either like cardboard or glue. Yet by some weird coincidence, when I am finding myself strapped for any other options, the one gluten-free pasta I pick up from a store is actually really delicious. Or maybe its just that my body was so excited to have some proper gluten-free food, who knows? I am hoping that its the former. I felt even better about eating it knowing it was made from brown rice and certified as gluten-free. The brand is Canadian so I am not 100% sure in which countries or where you will find it, but google it and when you are shopping, keep an eye out for this packet:
To make it a wholesome and delicious meal I added a tin of tuna and topped with some Barilla olive pasta sauce. Some would think I am strange for coming to Hong Kong and using Australian pasta sauce, but for now, I am sticking to what I know! Add a little cheese and you are set to go!
Heres a not so flattering photo of my meal. Turns out that before I embarked on cooking the pasta, I should have checked to see if we had bowls in the dorm kitchen! Alas, as I sat and ate pasta from the pot, I had a sense of utter accomplishment and relief in that even in a completely foreign country where they speak a language I do not, I can still get by completely gluten-free.
So my skin is changing colour, my eyes are different and I am uber lethargic. Gluten-free in Hong Kong clearly hasn’t been working. So after skyping my mother and getting a lecture about it, I figured I would go sort myself out.
So this place is like a palace for me. There is, of course, much more glutinous food but they have lots of gluten-free stuff too! Pretty much they have food from all over the world and reprint the ingredients into English. They also have certified gluten-free stuff! They even go as far as having cake mixes!
It’s expensive, as is most gluten-free stuff. But well worth it as you can know for certain that you are not going to be eating gluten. I bought all this:
There was so much more I wanted to buy but the kitchen here is so limited so I am going to have to work on that first! That and we share a communal fridge and thing which I have been warned is often stolen from by others. I am not flushed with enough funds to feed everyone gluten-free goodies!
Anyway, if anyone is in HK and not anywhere near a sushi bar. Like, for example, living on campus, I cannot recommend City’super more. Go check it out :)
Opening Note: Sadly, due to the fact I am newly in Hong Kong, I will be restricted in photos of recipes for a while as I cannot remake the dishes and photograph them before posting. Whilst my dorm does have a little kitchen, it doesn’t come supplied with anything, so I will need to go shopping and stock it up before I can get back to cooking and photographing delicious gluten-free recipes! However, luckily I have a few of my staples stored either in my head or on the computer which I can continue to share in the mean time – I’d hate to leave you all hanging!
Today’s recipe is another great one for anyone with a slow cooker. It can also be done on the stove much quicker, but I find the slow cooker makes it so much tenderer and tastier!
800 g boneless, skinless chicken breasts
400ml tinned coconut cream
1 tin of baby corn
1 carrot, sliced
1 red capsicum, sliced
A handful of green beans
Coriander leaves to garnish
Sliced red chilli to garnish
Red Curry Paste (you can buy this pre-made if you’d like, just check its GF!):
1 red onion
10 g galangal, sliced
2 garlic cloves, chopped
1 tsp chilli powder
2 corriander roots, washed
1 tsp shrimp paste
3 tbsp peanuts, toasted
To make the red curry paste, place all the paste ingredients in a food processor and blend until smooth. Alternatively, pound the ingredients using a mortar and pestle to form a smooth paste.
Trim the chicken of any fat, then chop into 2cm pieces and put in a large bowl. Add the red curry paste and mix well to coat the chicken in the paste.
Put the chicken in the slow cooker. Cook on high for 2 hours, then add the coconut cream and vegetables and cook for a further 1 hour. Ladle the curry into large serving bowls and garnish with the coriander leaves and chilli.
Serve with Jasmine Rice.
p.s. In case you were too distraught about no photos, here’s one of the ladies market in Mong Kok today!
Today’s recipe is one of my family favourites. Since my diagnosis as a coeliac, my entire family has been digging up recipes that are either naturally gluten-free or can easily be made so. Beef in Coconut with Spinach is not only gluten-free by nature, but delicious too.
Pepper and coriander paste:
-1 tbsp garlic
– 2 tsp salt
– 2 tbsp cracked black peppercorns
– 2 cups whole fresh coriander
– 2 tbsp lemon juice
Bunch of spinach, green bits roughly chopped
500g of rump, finely sliced
4 cups of coconut milk
2 stems finely chopped lemongrass
1 tbsp galangal
2 tbsp fish sauce
1 tbsp sugar
Put all the pepper and coriander paste ingredients in a blender and pulse until finely chopped and combined.
Put coconut milk, pepper and coriander paste, lemongrass, galangal, fish sauce and sugar into a non-stick frypan and bring to the boil. Turn the heat down to a simmer, add the beef, and cook gently for 20 minutes.
Add the spinach and cook for eight to ten minutes.