Simple flavours of home that warms the gut and heart
People often ask me if I miss home having been away for three years now.
My answer is always the same – not really, because familiar flavours of home helps to keep homesickness at bay. I love Asian food and there’s no lack of choices here in Newcastle. But nothing beat the tastes that I grew up with, so I try to adapt and replicate some dishes that I am fond of – especially the simple ones that are steamed or boiled and are time-sparing as well.
Fish steamed with shitake mushrooms – the taste of Mum’s cooking
Ingredients:
- Fish (whole or fillet)
- Sprinkle of salt
- Ginger (ground or fresh, julienne)
- Dried shitake mushrooms (rinsed, soaked in warm water then sliced – keep the water)
- Red chilli (sliced or julienned, optional)
- Vegetable oil
- Coriander leaves and/or spring onion green tops (optional for garnishing)
Quantities depend on the size of the fish and preference.
Method:
- Rub the salt onto both sides of the fish.
- Spread half the ginger, shitake mushrooms, red chilli on the dish and place the fish on these.
- Spread the remaining ginger, shitake mushrooms and red chilli on top of and around the fish. Add the water used for soaking mushrooms.
- Drizzle some vegetable oil over the fish.
- Place into steamer and steam until fish is cooked thoroughly.
- Garnish and serve.
Steamed chicken – the taste of simple indulgence
Ingredients:
- 2pc Chicken drumstick or 1 pc Maryland
- 2 or 3 tbs hua tiao cooking wine
- Pinch of salt
- 1 stalk of spring onion
- Ginger (ground or fresh, sliced)
- 1-2 teaspoon Gogi berries
Quantities depend on the size of the meat and preference.
Method
- Marinate the chicken meat with hua tiao cooking wine for about 10 minutes.
- Remove ends of spring onion and any damaged parts. Cut into 2 inch lengths. Use the side of knife blade, lightly press the spring onion bulb (the white parts) so as to release more flavour when cooking.
- Place the chicken meat, salt, spring onion (leave some green for garnishing if desired), and ginger on a dish.
- Place into steamer and steam until meat is cooked thoroughly.
- Garnish and serve.
Rice cooked with pandan leaves and chicken – the taste of hometown
Ingredients:
- Chicken meat (thigh cutlets, whole or diced drumsticks)
- 4-5 pandan leaves
- White rice
- Pinch of salt
- Garlic (ground or fresh, finely minced)
- Ginger (ground or fresh, sliced)
- Optional – dried shitake mushrooms (rinsed, soaked in warm water then sliced)
Quantities depend on preference.
Method:
- Wash the rice until water is almost clear. Place rice in pot with sufficient water to cook the rice.
- Add salt, garlic, ginger, chicken meat and mushrooms (optional) to the pot.
- Wash the pandan leaves. Tear along the length to allow more flavour and aroma to be released when cooking. Tie the leaves together in a knot and place in pot.
- Cook until rice and meat is cooked thoroughly (I used a rice cooker).
It’s the eve of Chinese New Year today. Though I am away from home, I am comforted by the familiar aroma and taste of home set before me. Time to dig in!
Written by Christina Thio (Student Dietitian)
The University of Newcastle
31 Jan 2022
