Love is not just a single day on 14 February, but a journey. I am honoured to share the stories of couples whom I have met at Sweet Mandarin, who told me that during a dinner or during the cooking school, they found that spark again or the humour that  initially brought them together. Over a romantic meal, there is nothing quite like making eye contact with your loved one, talking one-to -one and just escaping from the world for a few hours together. The couples who participate in the Sweet Mandarin cookery school learn things about each other they never really knew about – and the time spent on cooking and learning new techniques together is something that they cherish and can share together.

Love cannot be taken lightly. Its not just the butterflies or chemistry, but its also working through the difficulties and challenges together. As you take the steps together on this wonderful journey, keep a resolute mind and a steadfast determination toward each other.  Love should not be the brief interlude that is sampled or briefly tested. Keep talking, keep eating together and commit a day at a time to your relationships. 

Lunchtime and dinner times are the most important events in our household. Its a time to share our lives, our highs or lows around the table over good wholesome food. Its the glue that will bind and strengthen a love, a family, a marriage. I am honoured to serve you and may your love continue to grow at Sweet Mandarin.

I’ve designed a Sweet Sweet menu for Valentines (see end of blog or go to www.sweetmandarin.com) which I know you will love and savour with your loved ones, family and friends. 

We’ve also got two Valentines weekends (14 Feb and 21 Feb) for couples who want to book on the Sweet Mandarin Cookery School together – learn which foods are natural aphrodisiacs – and rekindle your relationship with an amazing dinner (taught by us, cooked by you – its true, a way to a man or woman’s heart is through the stomach!) and lots and lots of laughter.

Wishing you best wishes and sweet dishes

Love

Lisa

www.sweetmandarin.com

sweet_mandarin_valentines_menu1.pdf

Teenage students are mesmerized by Lisa’s knife skills demonstration

Three teenagers learning to cook Chinese dim sum at the Sweet Mandarin Chinese Cookery School with Lisa Tse

Lisa teaching 14-16 year olds at Irlam Youth Forum Centre how to cook Chinese dim sum and cuisine.

SCHOOLS VISITS – FOOD TECHNOLOGY 
DIM SUM MASTERCLASS
Sweet  Mandarin Cookery Courses – Workshops / Demonstrations

Lisa Tse has been visiting schools around the North West, USA, Asia and Carribean teaching Year 7 – 13 the art of making dim sum and the history of dim sum during the food technology classes.

Explained Lisa Tse, co-owner of Sweet Mandarin with her sisters Helen and Janet: “We are really excited to be working with schools. We’ve put together a workshop that will give the students hands-on experience of how to make authentic dim sums and learn a bit about Chinese culture and food. The students will also end the workshop with a fruit origami.

Said Fay Flatt (Arts Officer at Irlam & Cadishead, Irlam Youth Forum Centre): “When my students heard about the opportunity to train with Lisa Tse from the Sweet Mandarin Cookery School they were so excited. Lisa is an excellent teacher and mesmerized the students”

One of the students reported that “learning how to cook dim sum and understanding about Chinese food was brilliant. I wish every food technology class was taught by Lisa.”

INVITE LISA TSE TO YOUR SCHOOL

- Learn the art of dim sum
- Learn Chinese Culture and food
- Learn Chinese New Year food and traditions
- Assembly Guest Speaker – Motivational Talk
- Prize Giving Guest Speaker – Motivational Talk

To book Lisa Tse please email sweetmandarin@gmail.com

COSTS

There will be a cost of £20 / student that participate in the class. (Secondary Schools only)
Payment must be settled before or on the day. Please make cheques payable to Lisa Tse

- Maximum class size is 15.
- Ingredients need to be provided for the class ( full list will be provided)
- Expenses must be covered also.

Lisa’s love of cooking and of the creative process of her art keeps her always interested in giving demonstrations and teaching others. Lisa is the head chef of Sweet Mandarin and teaches fruit origami in her cooking series taught at the Sweet Mandarin Chinese Cooking School.

Mr Drake having a go at fruit origami at Sweet Mandarin’s Chinese Cookery School (Mr Drake made a superb swan)

Taking Instruction from Lisa Tse

Have you ever wanted to create an amazing centre piece for a dish or for a birthday cake?  Lisa, the head chef and teacher at the Sweet Mandarin Chinese Cooking School is always creating new dishes and presentational displays, which she shares with her students. Lisa has represented the Sweet Mandarin Cooking School in the Caribbean, across the United Kingdom and in China and has recently been nominated by Hi-Life Diners 2009 in the Best Manchester Restaurant category. Lisa’s passion is teaching her students – adults and the youth how to carve amazing fruit origami – turning a cucumber into a cute frog, turning carrots into ornamental flowers and turning an apple into a breath-taking swan. Lisa teaches cooking schools and home economics the art of dim sum and fruit origami and has been giving demonstrations at local fairs, exhibitions and events in conjunction with local Governmental programmes and the Department of Cultural Affairs.

 Lisa has developed a special way of teaching this ancient art of fruit and vegetable carving based on her understanding of the particular problems students of all ages have when they begin to work with their knife. She believes that learning to carve fruit and vegetables info beautiful flowers and other forms is not difficult; but one must first understand the concept behind the basic forms and second, learn to use the knife correctly to cut away one part and leave the other parts.

For more information on how to book your place at the Sweet Mandarin Chinese Cookery School go to www.sweetmandarin.com

Mr Drake is on the right with his bowl of Chicken and Sweetcorn soup which he made himself at Sweet Mandarin

Mr Drake mastering the woks at Sweet Mandarin Chinese Cookery School

Mr Drake is an excellent chef and we had a lot of fun exchanging cooking tips!  He told me he loves Chinese and Thai cuisine, but after the Sweet Mandarin Cookery School, Mr Drake “Loves Chinese food even more now!”  Mr Drake learnt how to cook 6 suppers on a fixed budget, spicing up the dishes for dinner. What did you think Mr Drake? The response, ”Excellent! Maybe I can open my own restaurant ?” replied Mr Drake chuckling as he tasted his Chicken and Sweetcorn soup “Not bad if I say so myself. Tastes like the real thing!” I’m looking forward to that dinner invite Mr Drake! 

Best Wishes and Sweet Dishes to You and Your Family

Lisa

Book your place on our Chinese Cookery School – Email: sweetmandarin@gmail.com or call Lisa Tse 0161 832 8848

For more information see www.sweetmandarin.com

Availability: January is full. We have availability from February 2009 – every Saturday morning at Sweet Mandarin

Address:  Sweet Mandarin 19 Copperas Street, Design House, Northern Quarter, Manchester M4 1HS

“As family meals seems to have become pushed aside by a barrage of ubiquitous fast food and drive-thru restaurants, Lisa Tse of Sweet Mandarin emerges with a welcoming food philosophy of cooking healthy delicious meals and gathering the family back to the table. Operating from her modern wok fired restaurant, Sweet Mandarin in the Northern Quarter, Manchester, Lisa Tse continues a popular series of cooking classes that seek inspiration from a bevy of local world-class producers. The masterclass may well begin with a session with a literal and culinary trip to the Silk Road learning how dim sum was created before actually learning the secrets of making dim sum. There was also some delightful party tricks to take back to the home kitchen. From the hands-on task of preparing the produce, learning knife skills, calculating the food budget and wok technique, a number of succulent stir fries and Chinese dishes were miraculously russled up during the masterclass.”

To Book Your Place at the Sweet Mandarin Cookery School, contact head chef, Lisa Tse on www.sweetmandarin.com Email: sweetmandarin@gmail.com or call Tel: 0161 832 8848

Every morning, I wake up in the most unconventionally beautiful, cosmopolitan city with a population of about 2.5million, Manchester. On the table are green tea leaves, PG Tips teabags, soy sauce, mango chutney, Heinz ketchup and Warburton bread – resembling the mish-mash of cultures that we’ve grown up with in Manchester.

My family have been living in Manchester since the 1960s and my grandmother set up one of the first Chinese restaurants here – a testament to the entrepreneurial spirit of those who have made Manchester their home.  I now run a Chinese restaurant called Sweet Mandarin and my favourite part of the week is weekend brunch. When I meet my clients (now friends) for brunch at Sweet Mandarin, we’re eating for Manchester. Why not? Its unlimited dim sum thanks to yours truly because I want people to share those magic moments together. Its a place to catch up with friends, a place to relax and recharge after shopping and more importantly for families its a great place for reunions (we even have a baby chair!).

Manchester has everything but the beach and is large enough to be noticed; with the UK’s largest university, an international airport with 22 million passengers, a symphony orchestra, a Chinatown, the largest retail area in the UK (including Harvey Nichols and Selfridges) and two premiership football clubs . Perhaps then not surprisingly, Manchester has been dubbed the capital of the North. We are a friendly bunch, unpretentious and not afraid to have a laugh. That is why I love Manchester and am proud of my Mancunian roots.  At Sweet Mandarin, we welcome you to our world.

Best wishes and Sweet Dishes to You and Your Family

 Lisa

Website: www.sweetmandarin.com

Tel: 0161 832 884 to book

Address: 19 Copperas Street (off High Street), Design House, Northern Quarter, Manchester M4 1HS

About Our Weekend Brunch: No catch. Just delicious dim sum without breaking the bank. We serve unlimited dim sum on Saturdays and Sundays from 12 – 4pm for a tenner. Bon appetite….. don’t forget to try the crispy won ton (pictured below).

Every morning, I wake up in the most unconventionally beautiful, cosmopolitan city with a population of about 2.5million, Manchester. On the table are green tea leaves, PG Tips teabags, soy sauce, mango chutney, Heinz ketchup and Warburton bread – resembling the mish-mash of cultures that we’ve grown up with in Manchester.

My family have been living in Manchester since the 1960s and my grandmother set up one of the first Chinese restaurants here – a testament to the entrepreneurial spirit of those who have made Manchester their home.  I now run a Chinese restaurant called Sweet Mandarin and my favourite part of the week is weekend brunch. When I meet my clients (now friends) for brunch at Sweet Mandarin, we’re eating for Manchester. Why not? Its unlimited dim sum thanks to yours truly because I want people to share those magic moments together. Its a place to catch up with friends, a place to relax and recharge after shopping and more importantly for families its a great place for reunions (we even have a baby chair!).

Manchester has everything but the beach and is large enough to be noticed; with the UK’s largest university, an international airport with 22 million passengers, a symphony orchestra, a Chinatown, the largest retail area in the UK (including Harvey Nichols and Selfridges) and two premiership football clubs . Perhaps then not surprisingly, Manchester has been dubbed the capital of the North. We are a friendly bunch, unpretentious and not afraid to have a laugh. That is why I love Manchester and am proud of my Mancunian roots.  At Sweet Mandarin, we welcome you to our world.

Best wishes and Sweet Dishes to You and Your Family

 Lisa

Website: www.sweetmandarin.com

Tel: 0161 832 884 to book

Address: 19 Copperas Street (off High Street), Design House, Northern Quarter, Manchester M4 1HS

About Our Weekend Brunch: No catch. Just delicious dim sum without breaking the bank. We serve unlimited dim sum on Saturdays and Sundays from 12 – 4pm for a tenner. Bon appetite….. don’t forget to try the crispy won ton (pictured below).

Every morning, I wake up in the most unconventionally beautiful, cosmopolitan city with a population of about 2.5million, Manchester. On the table are green tea leaves, PG Tips teabags, soy sauce, mango chutney, Heinz ketchup and Warburton bread – resembling the mish-mash of cultures that we’ve grown up with in Manchester.

My family have been living in Manchester since the 1960s and my grandmother set up one of the first Chinese restaurants here – a testament to the entrepreneurial spirit of those who have made Manchester their home.  I now run a Chinese restaurant called Sweet Mandarin and my favourite part of the week is weekend brunch. When I meet my clients (now friends) for brunch at Sweet Mandarin, we’re eating for Manchester. Why not? Its unlimited dim sum thanks to yours truly because I want people to share those magic moments together. Its a place to catch up with friends, a place to relax and recharge after shopping and more importantly for families its a great place for reunions (we even have a baby chair!).

Manchester has everything but the beach and is large enough to be noticed; with the UK’s largest university, an international airport with 22 million passengers, a symphony orchestra, a Chinatown, the largest retail area in the UK (including Harvey Nichols and Selfridges) and two premiership football clubs . Perhaps then not surprisingly, Manchester has been dubbed the capital of the North. We are a friendly bunch, unpretentious and not afraid to have a laugh. That is why I love Manchester and am proud of my Mancunian roots.  At Sweet Mandarin, we welcome you to our world.

Best wishes and Sweet Dishes to You and Your Family

 Lisa

Website: www.sweetmandarin.com

Tel: 0161 832 884 to book

Address: 19 Copperas Street (off High Street), Design House, Northern Quarter, Manchester M4 1HS

About Our Weekend Brunch: No catch. Just delicious dim sum without breaking the bank. We serve unlimited dim sum on Saturdays and Sundays from 12 – 4pm for a tenner. Bon appetite….. don’t forget to try the crispy won ton (pictured below).

(This manga drawing shows a little girl shouting the Chinese symbol ‘Love’ – “I love Fridays”) 

Hurray! We’ve made it to Friday. The first week of January is always the hardest week to crack. Its a week of adjusting to waking up at the crack of dawn, back to work, back to school, its freezing especially that toilet seat, the sky is still dark and de-icing the car is just the pits (they don’t make cassettes anymore so i can’t use my ipod to scrape the ice off the windscreen!). How has your week been?  Just a thought, even if you have sat at your desk still half asleep, be grateful for your job and congratulations, you’ve made it to Friday. 

Come to Sweet Mandarin to celebrate Fridays with our wonderful cocktails. Try the Shanghai Alley cocktail (infused with lychee, passion fruit and a hint of strawberry) or the snake blood cocktail (an aphrodisiac). Oh and don’t forget to sample our wonderful dishes.

For the weekend, don’t forget….

Saturday and Sunday Brunch (12 – 4pm) – Unlimited Dim Sum for a tenner per person – meet with friends, relax, eat well. In these climates, you need some time to relax and recharge. Come to Sweet Mandarin and bon appetite.

I’d love to share with you our Chinese New Year Menu where we offer authentic Chinese dishes each with a story to tell. Visit us at Sweet Mandarin and embark on a culinary journey through China.  This year is the Year of the Ox.

CHINESE NEW YEAR MENU
(4 Sumptuous Courses plus a  Tsingtao Beer of Glass of House Wine £25)

SOUP
Chicken Corn Soup or Corn Soup (V)
Sichuan Hot and Sour Soup or Vegetarian Hot and Sour Soup (V)
APPETISERS
Seaweed, Ningbo Rice ball with Chinese Mushroom (an authentic delicate appetiser of China , Vegetable Spring Roll, Prawn Finger, Chicken Dumpling
Or
Seaweed, Ningbo Rice ball with Chinese Mushroom, Vegetable Spring Roll, Salt and Pepper Tofu, Mushroom Dumpling (V)
THIRD COURSE
Moo Shu Pork with pancakes
(Sliced pork with chestnuts, mushrooms and cabbage. Served with hoi sin sauce and pancakes.)

Or
San Choi Bau (V)
(Sauteed Vegetable in Lettuce Wraps)
MAINS
Served with fragrant egg fried rice
Choose one from below:
Lion Head Pork Casserole
(A Shanghai casserole dish featuring juicy pork meatballs and bok choy, traditionally cooked in a clay pot.)

Emperor’s Beancurd (V)
General Tse’s Sweet and Sour Chicken
Manchurian Fillet of Beef – Chilli Blackbean Style
Pan fried Fillet of Fish with Ginger and Spring Onion

Chinese New Year Bookings taken now 23rd – 31st January 2009
Tel : 0161 832 8848 Email: sweetmandarin@gmail.com Web: www.sweetmandarin.com

Wishing you Kung Hei Fat Choy and Sweet Dishes to You and Your Family

Lisa

A New Year’s Message to You All

HELLO!

We hope you have recovered from all the Christmas festivities and raring to go for 2009. At Sweet Mandarin there are early preparations  to make the celebration of  the year of the Ox a magnificent one. As we await this celebration, let us see what is in store for the year of the Ox.

To ease you into the brand new year why not start the new year with our lovely jubbly tips to get the NEW YEAR OFF TO A BANG and most importantly a NEW YOU…Every day we keep you up to date with New Recipes and Cooking tips on our new blog www.sweetmandarinchef.wordpress.com

Happy New Year To YOU

Best Wishes and Sweet Dishes to You and Your Family

Lisa, Helen and Janet 

 TIP TOP TIPS FOR 2009

1. LOOK FORWARD
2009 welcomes the Year of the Ox. The Ox, or the Buffalo sign symbolizes prosperity through fortitude and hard work. Reward yourself with a dinner at Sweet Mandarin to celebrate your year ahead.

2. RECHARGE YOU
A great Chinese proverb: ” Getting up when the sun is up and rest when the sun is down” Remember to recharge your batteries after the christmas rush. Enjoy a business lunch at Sweet Mandarin (The Guardian newspaper loves lunching with us as we are a sumptuous two course lunch for 5.50 pounds – what more could you ask for?”.

3. COOKING YOUR WAY TO HEALTH
Try something different by taking part in the Sweet Mandarin Cookery School (Featured in the Sunday Times and CityLife). Learn how to make fast, healthy super suppers and impress you, your friends and family.

4. TREAT THE NEW YOU
Calorific mouthwatering dishes at Sweet Mandarin to celebrate the new year – Try the Rainbow Prawns / Tofu bursting with fresh vegetables and light soya flavour. Join Sweet Mandarin’s fortnightly detox menu and see the New You.

5. ME MYSELF AND I
Take advantage of the Privilege Card Offer. Meal for 2 including drinks £30. You owe it to yourself and your new best friend! Simply Email your name and Pick up the card at Sweet Mandarin.  This exclusive offer and menu is a must for 2009.

John Partington from Sugarvine.com emailed me today to say “Well done about being nominated for Best Restaurant in Hi-Life”. I had to read that email twice. Blink blink. Nominated? I called my sisters “Hey Helen, Janet – do you know we’ve been nominated?” Silence…. “No!” This banter went backwards and forwards. “Go on google and check it out”. 

Yes, its true, we have joined Hi-Life their members benefit from an exclusive 2 4 1 deal when they show their Hi-Life card. I was wondering who had nominated us? I googled and found an article on City Life….snippets of which are quoted below…..

“Manchester’s top restaurants are celebrating after being named as Best Restaurant nominees for the star studded Hi-Life Dining Awards 2009.

The annual awards – or the “HiLDAS” as they have become known – are hosted by the UK and Ireland’s largest and most successful dining club and Manchester has swept the board with nominations for the Best Restaurant categories.  

Choice, San Rocco, Livebait, Sweet Mandarin and Room have been nominated for the Best Manchester Restaurant category, and Gusto and Wagamama Printworks are shortlisted for Best Atmosphere.

The awards are decided on the basis of votes received from nearly 100,000 regular diners. An expert panel picks the final winners off the the shorlists. For the third year running, the glitzy ceremony will take place at the five star Hilton Hotel on Friday, January 30. It will be hosted by BBC North West Tonight presenters, Gordon Burns and Ranvir Singh. ”

Oh my, we were chosen by our clientele – thousands of whom walk through our doors. May I just say a huge thank you to our clientele – many of whom I am proud to call my friend. It is an honour to serve you our delicious food and keep you warm during these wintery days. Opening Sweet Mandarin is a dream come true for myself and my two sisters, Helen and Janet.  To watch our documentary on how we built Sweet Mandarin in 4 weeks (it used to be a derelict garage) in front of the beady ITV Granada television cameras – visit our website www.sweetmandarin.com and watch the programme on our home page. That’s what you call a rollercoaster ride!

Thank you Hi-Life and our wonderful clientele. Your vote is much appreciated.  To thank you – anyone who emails us at sweetmandarin@gmail.com will get a free privilege card and we’ll provide you with the exclusive perks and invites to our wonderful events (like our fabulous Chinese New Year party or our food and wine tasting events).

Wishing you Best Wishes and Sweet Dishes to You and Your Family

Lisa, Janet and Helen

Remember Your First dance. Your First love. The time of your life. And that famous phrase “No-one puts baby in a corner”?  Heart-throb, actor Patrick Swayze, the Dirty Dancing star has told of his fear as he battles pancreatic cancer.

“Yeah, I’m scared. Yeah, I’m angry. Yeah, I’m (asking), ‘Why me? You can bet that I’m going through hell, and I’ve only seen the beginning of it.”

But the Dirty Dancing star said he would beat the cancer: “Watch me! You watch what I pull off!”

Patrick, you were my hero during my teenage years when I sprouted an afro perm, pastel huge glasses and a tracksuit. I will be praying for you and writing a series of recipes to help you battle cancer.

Pancreatic cancer is a malignant tumour of the pancreas.  Each year in America, about 37,680 individuals are diagnosed with this condition and 34,290 die from the disease. In Europe more than 60,000 are diagnosed each year.

FIGHT CANCER WITH FOOD The National Cancer Institute estimates that roughly one-third of all cancer deaths may be diet related. What you eat can hurt you, but it can also help you. Many of the common foods found in grocery stores or organic markets contain cancer fighting properties, from the antioxidants that neutralize the damage caused by free radicals to the powerful phytochemicals that scientists are just beginning to explore. There isn’t a single element in a particular food that does all the work. The best thing to do is eat a variety of foods. The following foods have the ability to help stave off cancer cell growth or reduce tumour size.

This series of blogs is addressed to Oprah and all those out there battling the bulge and excess weight. I am often asked by my clients to prepare for them a special detox meal over a period of a week to a month. The following recipes are just a sample of our offerings and are unique to Sweet Mandarin (www.sweetmandarin.com). If you would like a one-to-one consultation, contact me, Lisa Tse on sweetmandarin@gmail.com

Best wishes and Sweet Dishes to You and Your Family

Lisa

This final sample dish is to celebrate Chinese New Year….and is a great addition for your diet in 2009 towards a New You

Firecracker Chicken

250g skinless Chicken breast fillet
50g peeled water chestnuts
50g peeled and chopped onions
50g peeled and cubed carrots
50g unsalted peanuts

2 tablespoons light soy sauce
1 tablespoon Shaoshing rice wine
1 teaspoon sesame oil
2 teaspoon cornflour
2 tablespoon vegetable oil
1/4 teaspoon salt
1 garlic clove
1/4 teaspoon chopped ginger
1 teaspoon chilli sauce
2 teaspoon sugar
1 teaspoon vinegar (white)
30ml chicken stock

Method to Cook:

1.Cut the chicken into 1 inch cubes. Place the cubes in a bowl.
2. Cut the onions into dices. Place into a bowl
3. Blanch waterchesnuts in a pan of boiling water then refresh in cold water. Drain. pat dry and cut into thin slice. Alternative is to buy tin sliced waterchestnuts. Separate pan do the same for carrots.
4. Heat wok over high heat
5. Add 1 teaspoon of oil and heat until hot and smoky.
6. Stir-fry the chicken turning constantly until the meat is cooked.
7. Add in the ginger, garlic, chilli sauce, for 10 seconds
8. Add in the onions, waterchestnuts and carrots for 15 seconds
9. Combine the sugar, chicken stock, soy sauce, sesma oil and cornflour – add to thicken.
10. Add the peanuts and toss lightly to coat the sauce.
11. Transfer to a plate and serve hot

This series of blogs is addressed to Oprah and all those out there battling the bulge and excess weight. I am often asked by my clients to prepare for them a special detox meal over a period of a week to a month. The following recipes are just a sample of our offerings and are unique to Sweet Mandarin (www.sweetmandarin.com). If you would like a one-to-one consultation, contact me, Lisa Tse on sweetmandarin@gmail.com .

SPARERIBS WITH HOISIN SAUCE

Serves 4 to 6.

INGREDIENTS:

•           2 pounds spareribs

•           3 tablespoons light soy sauce

•           3 tablespoons hoisin sauce

•           3 tablespoons ketchup

•           2 tablespoons Chinese rice wine or dry sherry

•           1 tablespoon brown sugar

•           2 garlic cloves, finely chopped

•           2 tablespoons honey

•           1/4 cup boiling water

PREPARATION:

Cut the spareribs apart into 1-inch pieces. Place in a shallow glass baking dish.

Combine the light soy sauce, hoisin sauce, ketchup, rice wine or sherry, brown sugar, and the chopped garlic.

Pour over the spareribs. Cover and marinate overnight in the refrigerator, turning occasionally to make sure the ribs are thoroughly coated.

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius, set oven to either 175 degrees Celsius). Dissolve the honey in the boiling water.

Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven. Place the pork on a rack above the water. Roast the pork for 30 minutes, or until the ribs just begin shrinking and the internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius). Brush the spareribs several times with the honey and water mixture during roasting. Remove and cool.

Spareribs can be cooked ahead of time and refrigerated or frozen. (Thaw frozen pork in the refrigerator or microwave. Use refrigerated pork within 4 days. Reheat frozen or refrigerated pork before serving).

Nutritional Breakdown per serving (based on 6 servings) – 328 calories (kcal), 22 g Total Fat (10 g monounsaturated, 8 g saturated , 2 g polyunsaturated), 17 g Protein, 13 g Carbohydrate, 73 mg Cholesterol, 805 mg Sodium

Note: Using low-sodium soy sauce reduces the sodium count to 590 mg (25 percent of daily total).

Lisa

Note to Oprah – I know you love your fried chicken – but try this as a healthy alternative – and as a treat for your diet.

This series of blogs is addressed to Oprah and all those out there battling the bulge and excess weight. I am often asked by my clients to prepare for them a special detox meal over a period of a week to a month. The following recipes are just a sample of our offerings and are unique to Sweet Mandarin (www.sweetmandarin.com). If you would like a one-to-one consultation, contact me, Lisa Tse on sweetmandarin@gmail.com

Best wishes and Sweet Dishes to You and Your Family

Lisa

CHICKEN STOCK

Makes about 10 cups.

INGREDIENTS:

•           3 pounds chicken pieces (backs, necks, or wings)

•           12 cups cold water

•           3 slices fresh ginger

•           Salt, to taste

PREPARATION:

Rinse the chicken pieces under running water. Place in a large pot with 12 cups water (or enough to cover).

Add the ginger. Bring to a boil over medium heat, occasionally skimming off the foam that rises to the top.

Add salt to taste.

Cover, reduce the heat and simmer for 2 hours.

Chicken Stock is simple to prepare, relatively cheap, nutritious, and easily digested. Chicken stock can be used as a soup is a good food for winter convalescents. Sipping warm soup can also clear the sinuses because of the steam ventilating into the nasal passages, serving as a natural decongestant, which also relieves cold and flu symptoms. Last, but not least, scientists found that the particular blend of nutrients and vitamins in traditional chicken soup can slow the activity of certain white blood cells. This may have an anti-inflammatory effect that could hypothetically lead to temporary ease from symptoms of illness.

This series of blogs is addressed to Oprah and all those out there battling the bulge and excess weight. I am often asked by my clients to prepare for them a special detox meal over a period of a week to a month. The following recipes are just a sample of our offerings and are unique to Sweet Mandarin (www.sweetmandarin.com). If you would like a one-to-one consultation, contact me, Lisa Tse on sweetmandarin@gmail.com .

A noodle is food made from unleavened dough that is cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word noodle derives from the German nudel (noodle) and may be related to the Latin word nodus (knot). In English, noodle is a generic term for unleavened dough made from many different types of ingredients. Noodles exist in an abundance of shapes.

The first written account of noodles is from the East Han Dynasty between AD 25 and 220. In October 2005, the oldest noodles yet discovered were found at the Lajia site (Qijia culture) along the Yellow River in Qinghai, China. The 4,000-year-old noodles appear to have been made from foxtail millet and broomcorn millet.

What Types of Noodles are there?

Noodles can be made from various ingredients, primarily wheat, rice, mung bean or mung bean.

Millet

Oldest known prehistoric noodles, from 2000 BC.

Indian ragi noodles, made from finger millet flour.

Wheat

Ramen, yakisoba

Egg Noodles or Lamian (hand pulled Chinese noodles)

Mee pok (flat, green Chinese noodles, popular in Southeast Asia)

Pasta (approximately 350 variants of Italian noodles)

Udon (thick Japanese wheat noodles)

Rice

Flat or thick rice noodles, also known as ho fun

Rice vermicelli: thin rice noodles

Mung bean

Cellophane noodles, also known as glass noodles.

Potato or canna starch

Cellophane noodles can also be made from potato starch or canna starch or various starches of the same genre.

Gnocchi, small Italian dumplings.

Noodles, when cooked properly do not get mushy or sticky. Noodles are the only pasta products made with egg solids which give them a more intense colour than other pasta.

Measuring Noodles

Most dried noodles doubles in volume when cooked. For accuracy, measure noodles by weight rather than by cup. The general rule is one pound of dry noodles will serve six as an appetizer or four as a main course.  Remember – shapes may vary in size according to the manufacturer, so use these measurements as generalizations.

The easiest way to measure noodles is to use your digital scale.

4 ounces of uncooked noodles = a 1-inch diameter bunch of dry noodles = 2 cups cooked noodles.

How To Cook Noodles Properly

Important Rule:  Noodles should be prepared just before serving it.  

1. Use a Large Pot (A too-small pot and too little water cause the noodles to clump and stick together, thus cooking unevenly).
2.  Use only COLD Water – fill that big pot 3/4 full of COLD water and cover the pot of cold water with a lid to help bring the water to a boil faster.
3. Add Salt to the boiling water about 2 tablespoons of kosher salt per pound of noodles.
4. Add the dried noodles to BOILING HOT water.
5. Cook the noodles uncovered and gently stir the noodles during the first 1 to 2 minutes of cooking.
6. Cook for 8 – 12 minutes until the noodles are soft and chewy when bitten into.
7. Turn off heat and add 1 cup of cold water – this will lower the temperature and stop the noodles from over cooking.
8. Drain the noodles immediately in a large colander standing in the sink and then pick up the colander with its contents and shake well to remove excess water. (Do not rinse – the starch from the noodles could make the noodles stick together).

Tip about when to add the noodles : Noodles added to cold or warm water end up getting mushy and stuck together as the noodles quickly begins to break down in tepid water as the starch dissolves. Only add the noodles once the water is boiling – as this boiling temperature “sets” the outside of the noodles, which prevents the noodles from sticking together.

  .

Should I add oil? No. Oil will coat the noodles and prevent the sauce from adhering.

CHICKEN CHOW MEIN

This recipe for chicken chow mein mixes the noodles with the chicken and vegetables for a healthier chicken chow mein.

INGREDIENTS:

•           1 lb (500 g) boneless chicken breast, cut in thin strips

•           1 tablespoon (15 mL) soy sauce

•           1/4 (1 mL) salt

•           1 tablespoon (15 mL) cornstarch

•           1 lb (500 g) Chinese-style steamed noodles or cooked thin egg noodles

•           1 1/2 cups (375 mL) Chicken Stock

•           ¼ cup (62.5mL) Half an onion thinly sliced onions

•           1/2 cup (125mL) Chinese cabbage

•           1/8 cup (31mL) One small carrot thinly sliced

•           3 large dried Chinese mushrooms, soaked and thinly sliced or from a can

•           2 spring onions, cut into 1-inch pieces

•           2 teaspoons (10 mL) sesame oil

•           3 cups (750 mL) bean sprouts, tightly packed

PREPARATION:

Combine chicken and marinade ingredients (soy sauce, salt and cornstarch), mix well and set aside.

Blanch noodles in large amount of boiling water with salt for 3 minute or as per package instructions.

Drain well and cool slightly. Plate up.  Meanwhile, heat wok over high heat, add stock and bring to boil. Add ginger, onions, carrots, Chinese cabbage and mushrooms and cook for 1 minute. Add chicken and cook for 2 minutes. Stock should thicken slightly. Add flowering chives or green onions and sesame oil; stir to mix for 1 minute. Add noodles, bean sprouts and mix together.

 Remove from heat. Serves 4.

Each serving includes:

Calories 358, 43 g Carbohydrates, 33 g Protein, 6 g Fat, 1 g Saturated Fat, 100 mg Cholesterol, 5 g Fibre, 466 mg Sodium, 555 mg Potassium. An excellent source of vitamin D, thiamine, riboflavin, niacin, vitamin B-6, folacin, and iron. A good source of fibre, vitamin C, vitamin B-12 and zinc.

Lisa

This series of blogs is addressed to Oprah and all those out there battling the bulge and excess weight. I am often asked by my clients to prepare for them a special detox meal over a period of a week to a month. The following recipes are just a sample of our offerings and are unique to Sweet Mandarin (www.sweetmandarin.com). If you would like a one-to-one consultation, contact me, Lisa Tse on sweetmandarin@gmail.com .

Lisa

Bean sprouts and Chinese Chives

 This dish calls for Chinese chives, which have a lighter, more “oniony” flavour. Beansprouts are delicious, healthy and ideal for yang (warm bodied people) as these are yin foods. (Dear Reader – Please refer to my earlier post on Yin and Yang balancing of foods.)

Serves 2 – 3

INGREDIENTS:

1 sprig of flowering garlic chives or scallions.

3 cups (about 5 1/2 ounces) mung bean sprouts

3 tablespoons oil for stir-frying

1 tablespoon finely chopped ginger

2 teaspoons light soy sauce

1/4 teaspoon sugar

PREPARATION:

1. Wash and drain the mung bean sprouts.
2. Wash and drain the chives, and cut into strips about the same length as the bean sprouts.
3. Add 1 tablespoon oil to a preheated wok.
4. When the oil is hot, add the minced ginger and stir briefly until aromatic (about 15 seconds). Add the mung bean sprouts and stir-fry until they change colour (about 1 minute), then add the chives, soy sauce and sugar.
5. Stir-fry for about another 1 – 2 minutes, until the chives have just turned limp, taking care not to overcook the bean sprouts.
   

This series of blogs is addressed to Oprah and all those out there battling the bulge and excess weight. I am often asked by my clients to prepare for them a special detox meal over a period of a week to a month. The following recipes are just a sample of our offerings and are unique to Sweet Mandarin (www.sweetmandarin.com). If you would like a one-to-one consultation, contact me, Lisa Tse on sweetmandarin@gmail.com .

Best wishes and Sweet Dishes to You and Your Family

Lisa

“Cutting stalks at noon time

Perspiration drips to the earth

Know you that your bowl of rice

Each grain from hardship comes?”

(Cheng Chan-Pao, Chinese philosopher)

Rice is the staple diet of the Chinese around the world – a symbol of life itself. The Chinese greet each other by asking “Have you had your rice today?” rather than “How are you?”. If you haven’t eaten all your rice, it is considered an insult to the host.

According to local folktales, five celestial deities rode into the Guangzhou area of China on five rams, each with an ear of rice in its mouth.  The immortals gave the rice ears to the farmers and promised them that there would never be famine in Guangzhou. This is the region where my family originated from and like other farming families, we grew rice as well as soy beans.

Rice is used to make porridge or ‘congee’ and also a type of noodle. It is an ideal alternative for those with a wheat allergy who cannot eat bread or wheat pasta.

A harvested rice kernel contains a bran layer, and is enclosed by a hull. White rice has had both the bran and hull removed during the milling process. By contrast, brown rice has had only the hull removed. The result is a much more nutritious dish, containing protein and several minerals. However, parboiled white rice has been processed before milling and thus retains most of its nutrients.

Rice Types

The Chinese normally use long grain rice, which produces a fluffier rice. If you are following a recipe that calls for long grain rice, and need to use medium or short grain rice instead, remember that rice grains have different absorption rates and adjust the amount of water accordingly. (In this case you would reduce the amount of water by 1/4 to 1/2 cup per cup of rice).  

In China, glutinous or “sticky” rice is used mainly for snacks and sweets. However, in other parts of Asia it is used in place of regular rice.  For example, a reader recently shared with me his experience living in Laos and northern Thailand, where glutinous rice is a staple food.  The rice is soaked for at least two hours, and then steamed. People take the steamed rice and knead it in a ball.  It is then dipped in one of the courses and you use a finger to collect some of the course. (Glutinous rice is available at most Asian grocery markets).

Two less well-known types of rice are black rice and red rice. Grown throughout Asia, red rice is a member of the glutinous rice family. It is not considered to be very edible, but there is a great deal of interest in the potential health benefits of red rice extract.  You’ll often find it in health food stores, as it is believed to help lower cholesterol levels and improve blood circulation.

Grown in China and Thailand, black rice is also a type of sticky rice. A layer of bran covers the rice grains, giving them a brown or blackish colour.  Black rice is used mainly in Chinese, Thai and Pilipino desserts. Like red rice, black rice is considered to have numerous health benefits, particularly the purplish-black variety. 

MAKING PERFECT BOILED RICE

Here are classic rice recipes that you’ll want to learn how to make.

Like hard boiling eggs, cooking rice is one of those tasks that appear to be easy, but can go wrong very quickly if you don’t follow the right steps. Here are simple instructions that will help you make rice that turns out light and fluffy every time.

Serves 3-4

INGREDIENTS:

3 cups of long grain rice

41/2 cups of cold water

PREPARATION

1. Rinse the rice – rinsing rice helps get rid of any starch and impurities. Rinse until the water is clear and not cloudy.
2. Combine the long grain rice and water – For every cup of long grain rice, add 1 1/2 cups water.
3. Boil the rice – Bring the rice to a boil, uncovered, at medium heat.
4. Turn down heat put rice at an angle – When the rice is boiling, turn the heat down to medium low. Place the lid on the pot, tilting it to allow steam to escape.
5. After the rice has been cooking for a few minutes, check for holes or “craters.”
6. When you can see the holes or craters, put the lid on tight. Turn the heat down to low.
7. Simmer the covered rice for another 15 minutes. Fluff it up with a fork and serve hot.