Hoping to open a FODMAPS cafe one day with delicious food that people with intolerances, like me, can actually eat!

Posts tagged ‘fish sauce’

Thai Basil Salad

Note to self: Cut up the vermicelli noodles next time!

Note to self: Cut up the vermicelli noodles next time!

I’ve had the ‘Gluten-free Cooking’ book by Sue Shepard for a while now, so I figured that it was about time that I made something from it!

I found this delicious recipe that looked really easy to make – and it was! The only issue was the vermicelli noodles. Note to self – next time, ensure you cut up the noodles before adding it to the hot water. Otherwise, it can be extremely hard to toss in with the salad and consume! But the salad itself and the dressing were amazing! I made some minor amendments to the recipe though, including the exclusion of 200g puffed tofu squares (since my hubby isn’t a fan). But I’ll have to try it out sometime.

Ingredients (Serves 4)

125 g vermicelli noodles

1 red capsicum (pepper), cut into pieces

1 yellow capsicum (pepper), cut into pieces

1 cup bean sprouts

1 cucumber, halved and sliced

1/2 cup unsalted cashews

1.5 cups of basil, chopped (or basil paste)

Dressing

3 tablespoons lime juice

1.5 tablespoons fish sauce

1.5 brown sugar

1 teaspoon sesame oil

Method

1. Cut up the noodles, then soakĀ in a large bowl of hot water for about 2-3 minutes or until softened. Drain, rinse under cold water, drain again and set aside.

2. Place the noodles, capsicum, bean sprouts, cucumber, cashews and basil in a large bowl. Toss gently to combine.

3. Put the lime juice, fish sauce, brown sugar and sesame oil in a screw-top jar and shake well.

4. Add the dressing to the salad and toss to combine.

Tastes great with gluten free schnitzel

Tastes great with gluten free schnitzel

Peanut Beef and Basil Stir fry

Hi everyone!

Sorry I’ve been MIA lately, things have just been so hectic and I’ve barely been home! And that means not having the opportunity to try new recipes.

But the good news is – I received a 24 month subscription to Donna Hay magazine for my birthday! So along with my 2 new low-FODMAPS cookbooks and having a brand new kitchen, I have no excuses for not experimenting with my food a bit more.

Here’s a yummy recipe from the Oct/Nov issue of Donna Hay – with some changes to suit those with sensitive tummies! Plus – I actually remembered to take a photo!

Ingredients (Serves 4)

600g beef rump steak, trimmed and thinly slived

1 cup (250ml) coconut milk

1/2 teaspoon gluten free soy sauce

1 teaspoon fish sauce

1 tablespoon lime juice

1/2 tablespoon brown sugar

1/2 cup (70g) salted peanuts

1 tablespoon vegetable oil

1/3 cup basil leaves

1 red capsicum, finely chopped

Method

1. Place the coconut milk, soy sauce, fish sauce, lime juice, sugar and peanuts in a bowl and mix to combine. Set aside.

2. Heat the oil in a large wok or non-stick frying pan over high heat. Cook the beef, in batches, for 2 minutes or until browned. Remove from the pan and set aside.

3. Add the peanut sauce, red capsicum and beef. Add the basil leaves.

4. Serve and enjoy!

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