ANZAC Day were bundled in together. ANZAC Day was on Easter Monday so the holiday was on Tuesday. We stayed at my parents so I went with some of my family to the ANZAC Day dawn service at Torquay. We rose at 4am and drove through the deserted streets to the Torquay football ground to take a bus to Point Danger where the flags flew in the moonlight. It was dark, cold and I should have been sleeping.
buckwheat nut roast and the main vegetables I had were cabbage and green beans. Not the most inspiring vegies for a side dish but they were exactly what I needed for chow mein.
freezer stock last week, so I had plenty of the home made stuff to use. My tamari ran out or I might have used a bit more. In the past I have used stock powder, which is more like soup mix, though these days I prefer to avoid MSG.
The chow mein was fantastic. In the past I have made it with tempeh but the nut roast really did feel more like the mince meat my mum put in it. The dish was soft and melting. Not a dish for al dente vegetables, though I did keep my beans a nice green colour. But it could be worse. E tells me his dad just added hot water to make his Vesta chow mein in the 1970s. I like to think mine was more the sort of thing to be eaten by the characters of Paper Giants: the birth of Cleo, an Australian tv show set in the 1970s. It was just what we needed after lots of chocolate and desserts of Easter.
Previously on Green Gourmet Giraffe
This time last year: PPN Mee Goreng
This time three years ago: Toothpicks, Tacos, and Oaxaca
inspired by my mum
2 tsp canola oil
1 tsp sesame oil
2 tsp tamari*
1 leek, washed and thinly sliced
1/4 drum cabbage, thinly sliced
1-2 carrots, diced
1/4 green capsicum, diced
1 red capsicum, diced
3 largish button mushrooms, diced
1/2 tsp finely grated fresh ginger
3 clove garlic, crushed
about 4 1/2 cups of stock*
1/2 cup uncooked rice
80g uncooked spaghetti - broken into bits
375g green beans, trimmed, cut small
1/2 a quantity of buckwheat nut roast*
* The seasoning in the tamari, stock and nut roast can also be adjusted depending on what is available. In the past I have used tempeh, stock powder, water and soy sauce. If I were to use tempeh instead of nut roast I would add it earlier so it soaked up more flavour.
Heat oils and tamari in an extra large frypan or a stockpot. (I don't usually heat tamari with the oil but I mistook it for sesame oil and it worked ok.) Fry leek, cabbage, carrots, capsicums, mushrooms, ginger and garlic for about 10 minutes until they start to soften (I throw them in the pan as I chop them.)
Add rice, spaghetti and a cup or two of stock. Bring to the boil and briskly simmer until water is mostly absorbed and add another cup or two. Keep cooking for about 30-40 minutes until most stock is absorbed and the rice and spaghetti is cooked.
While the stew is simmering, cook the green beans for about 3 minutes in boiling water until just soft. Drain and set aside. Crumble the nut roast and heat in the microwave.
When the rice and spaghetti is cooked, stir in the green beans and nut roast. Serve hot.
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Wednesday, 27 April 2011
Chow Mein - revisited on ANZAC Day
Posted by Johanna GGG at 21:04
Labels: Australia, gluten-free, nuts, original recipe, pasta, rice, vegan, veggie loaves/burgers
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Ok so I am pretty sure that is the EXACT chow mein my mum used to make for us when we were growing up. I used to love having it for lunch the next day, served on toast with a drizzle of soy sauce!ReplyDelete
Ps - I made my first nut roast! Check it out :) http://www.bakebikeblog.com/2011/04/little-nutty-roast.html
Johanna! Chow mein the Aussie style! yay for it. When I first came to Australia as a teenager, I lived in a homestay and my host "mother" would make this all the time.ReplyDelete
Your photos are gorgeous! I have never ventured to a dawn service. Love your chow mein, and had a giggle at the drawing of the hirsute 70s dad.ReplyDelete
Time honoured recipe if I read your cookbook correctly, June 1989 :)ReplyDelete
"Recipes". I like it - straight and to-the-point ;) I haven't been to a dawn service in many, many years, though I can still remember the pain and subsequent numbness in my feet as a result of the freezing cold...ReplyDelete
Hehe look at that drawing! And that's what men all looked like then isn't it! I remember wondering why my dad didn't have a moustache :PReplyDelete
Sounds great! I must be one of the only Aussies around that was never served chow mein as a child. Have never been to the dawn service but I have attended the march for several years.ReplyDelete
What a fun celebration of ANZAC day! I love this old cookbook...probably has some real gems hidden within it! The chow mein sounds absolutely delicious!ReplyDelete
Thanks Lisa - love your nut roast and love the sound of leftover chow mien on toast - so many yummy carbs!ReplyDelete
Thanks Anh - I wonder if you were served it because it was what your home stay mother usually made or did she think it would make you feel at home?
Thanks Cakelaw - it is worth going once to a dawn service but am not sure I could go every year - yes the dad is hilarious isn't he!
Thanks chopin and my saucepan - my recipe notebook is an old unused diary that I found from 1989 - the recipe evolved a lot later
Thanks Hannah - it wasn't too cold this year but my niece quin had been other years and was well wrapped up and making sure my younger niece maddy was well wrapped too
Thanks Lorraine - my dad didn't have a mo either so I thought men with moustaches looked funny or were trendy young things
Thanks Mel - have never been to the march - hope you have made up for your lack of chow mein since your childhood - I loved it
Thanks Joanne - it was a good day - easter and ANZAC Day together made a 5 days weekend so it seemed a lot more of a holiday than usual
"Nola McCarthy" - that is such brilliant old-school Aussie name :)ReplyDelete
Love that picture. It looks like Tom Selleck's in the kitchen with a baby on his back.ReplyDelete
I really enjoyed your post Johanna. Regarding ANZAC Day, I agree that we went through a period of what I consider to be questionable glorification of it, but I also wonder if that has subsided a bit, and there is now more of an emphasis on understanding the impact of the experience on such very young people? Just a little shift that I've sensed in the last couple of years.ReplyDelete
I loved the chow mein recipe. I think in my house it was known as kai si mein. Or maybe that is another delight of 60s and 70s Australian cooking. That packet of chicken noodle soup - I don't know what my mother would have done without it! Is that the Nursing Mother's Association cookbook I spy? I still pull out my copy now and again.
Thanks Shauna - you are right about the name - reminds me of the adults of my childhoodReplyDelete
Thanks City Hippy Farm Girl - that is definitely tom selleck's moustache :-)
Thanks Quince poacher - I agree that there is less glorification these days of ANZAC Day but the service still seemed quite black and white about who were the good guys and who were the enemies. Chicken noodle soup was indispensable in my mum's kitchen too though it is a sign of the times that I don't think it appears so much these days. My mum had a Nursing Mothers Association cookbook but I don't think this is it - it really is just called Recipes!
I've never heard of ANZAC Day before - that was very interesting to read!ReplyDelete
Your Chow Mein looks fantastic! Must be a wonderful recipe to finish up leftovers in delicious way. :) Funny, I've never ever thought of putting rice and noodles into the same dish. :) I also avoid MSG like crazy since a few years now (which isn't easy because when you buy at the Asia store, it's in almost *everything*, at least in all sauces that are a bit more special than just regular soy sauce or tamari).
The Chow Mein does sound fantastic! What a lovely way to spend your holiday (and lucky you, two days instead of one!). Loved the cover of that cookbook--yes, so very 70s!ReplyDelete
Thanks Kath - I like the chow mien being made without all the msg - in fact I am not much of a fan of chinese food due to the msg and don't buy many of the special saucesReplyDelete
Thanks Ricki - it was great to have an extra long weekend though means there is no extra long weekend to look forward to :-(
That's so sad - that Chinese food is contamined with MSG so often - because I love it so much, but you can hardly eat at a Chinese restaurant without getting stuffed with it.ReplyDelete
I don't buy special sauces, either. There's always a big bottle with basic, non-GMO soy sauce or tamari in my fridge, and I'm careful to buy none that contains more than soybeans, water, and salt. (Some also have ethanol or sweetener. Eek.) I use that to make all kinds of sauces and marinades myself.
I love the sound of this homey version of chow mein. And I love old cookbooks like that!ReplyDelete