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The written character for mother love is composed of two elements: love and pain. I had always thought this emotion was felt by daughters for their mothers especially when I was growing up and often reluctantly had to help in the family catering business giving up my weekends, social life and teenage years, but looking at the sacrifices my mother made and her courage, I realised this emotion was for her. My mother suffered deeply to give birth and there are so many things in her life that I long to know.

People keep secrets from each other all the time. Mothers keep secrets from their daughters; daughters keep secrets from their mothers. We tell part truths. And it is these secrets – these stories that have a ripple effect throughout generations. I don’t know every single aspect of my mother’s life – but through her experiences and how she taught my sisters and I, these things have helped to turn us into the persons we have become as adults.

I’ve learnt that the cruelest words in the universe are if only. When I was away from Manchester – Flinders University, Adelaide, Australia, the initial reaction was wow freedom – hurrah. Yet as soon as I landed, I missed the smells of jasmine tea, hungered for my mum’s congee and steamed chicken, missed the chatter with our customers in the shop and the laughter around the family table late at night. I missed having my mum as a confidant – and being able to pour out my failures to my mum. But what I missed most was my mum and my family.

During my stint away from home, I’d never admit I was homesick or that I loved my mum. It was this fear of being weak. Yet every day I’d try to re-enact the usual routine I’d been accustomed to at home – even the things I hated doing such as washing up reminded me of my mum and gave me some comfort as I waded through the soapy suds. I had the freedom in Australia to go out, meet whom I wanted and not hear the nagging of my parents. Yet, this fear of not seeing them again. The fear that I might be stuck here forever – scared me and when it was finally time to return home, I was a different person and grateful for my mum.

My mother has tried so hard to protect me as a child but sometimes mothers can’t protect their children even if they try with all their might. I guess we can only do our best in the moment. My relationship with my mother has changed, evolved, endured tension and been rejuvenated through love.

On Mother’s Day (Sunday 10th March), I just wanted to tell you, Mum, that I Love You and thank you for being the best Mum in the world.

To celebrate Mothers Day and to tell your mum that you love her, join us at Sweet Mandarin for a celebratory dinner (from the a la carte menu or banquets).

TO BOOK A TABLE click here

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I’m cooking at the 50+ Show which is on at the Manchester Central (GMEX) from 1.00pm onwards. I was invited to cook for this event in the last few years so its an honour to be invited back.

I have a word of advice for husbands and wives who are planning for their retirement to take up cooking.  Many couples who have joined me at the Sweet Mandarin Cookery School have told me that learning how to cook and jazz up meals has really helped keep their marital relations from sagging like a cold souffle. Cooking is in part fun but also a lot of work and at times stressful, if you don’t know how or what to cook.

Retirement itself is a big adjustment from working everyday to wondering what to do with the hours ahead. There can only be so much DIY to be done (if any) but what has endured is the daily dinner hour and the dreaded question ‘What’s for dinner?’, and unless you eat out, you still need to plan and prepare your meals.

Some couples eat out all the time but  in the current economy, the trend in most households is to eat out less.  For the newly retired, taking on the role of cook can be a little daunting for someone who perhaps has never cooked the daily meals. Perhaps you can just about boil an egg, chop an onion and put a pizza in the oven but I’d like to invite you to broaden your horizon and tastebuds and join me at the Sweet Mandarin Cookery School.  There, I can teach you the art of Chinese cooking – its healthy, relatively cheap to re-create at home and delicious. If you want to learn more, come and visit me at Manchester Central (formerly called GMEX) on Friday 1st March and Saturday 2nd March 1.00pm at the Cookery Demonstration or drop me an email to book onto the Sweet Mandarin Cookery School Beginners course.

Here is the link to the 50+Show http://www.50plusshow.com/manchester/programme/5-CookeryTheatre.htm

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Sweet Mandarin is a 10minute walk to the MEN Area. Perfect for a Pre-concert meal. Book here

Michael McIntyre will perform a six-night residency at the Manchester Arena as part of a brand new autumn UK tour.

Tickets for the Wednesday 24 – Monday 29 October shows are on sale now, priced £35.00. Please note, this show is not suitable for under 16′s.

The star of Michael McIntyre’s Comedy Roadshow and Britain’s Got Talent follows in the footsteps of comedy giants Peter Kay, Lee Evans, Ricky Gervais and Eddie Izzard by playing multiple nights at the Manchester venue.

Michael’s spot on observational comedy and trademark ability to turn everyday situations into hilarious master-classes of human exasperation have struck chords with millions of fans.

He has released two best-selling DVD’s; Live And Laughing which currently holds the top spot as the biggest selling UK debut stand-up DVD and Hello Wembley which became the fastest selling UK stand-up DVD of all time.

Last year Michael released his first autobiography Life & Laughing - one of the best-selling non-fiction books of 2010 and the Christmas number one – and also hosted the Royal Variety Performance in front of HRH Prince Charles.

Other highlights include a 2010 British Comedy Award for Best Male TV Comic, a 2009 British Comedy Award for Best Live Stand-up Performer plus two nominations for Best Comedy Entertainment Personality and Best Comedy Entertainment Programme for Michael McIntyre’s Comedy Roadshow.

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Seb Coe outlined the success of the initiative in inspiring young people all around the world to take part in sport – many for the first time in their lives.  Sport is being used to encourage and motivate children and their families and to develop leadership skills in young people. The programme is helping change lives.

Sweet Mandarin is launching a special Olympics Games 2012 menu to celebrate the success of the UK teams competing around the UK. We believe you eat healthy, you will feel a lot better and contribute more to you environment. To book a table click here.

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Sweet Mandarin is a 10minute walk to the MEN Area. Perfect for a Pre-concert meal. Book here

Pop duo Roxette will play the Manchester Arena this summer as part of their first live UK shows in more than 17 years.

Tickets for the Wednesday 4 July Manchester concert are on sale now, priced £35.00.

Performing tracks from their latest album, Charm School, alongside hits from their pop rock back catalogue, Roxette visit the city this summer for only one of three UK shows.

Formed in Sweden in the late 1980′s, Marie Fredricksson and Per Gessle scored a number of chart-topping hits including Must Have Been Love, Joyride, The Look, Listen To Your Heart, How Do You Do, Sleeping In My Car and Dressed For Success.

Currently on part of a massive two year world tour, Per Gessle said: “The concerts have been amazing so far. Marie and the band are in top shape and the response has been incredible. We feel very fortunate and look forward to a very exciting year!”

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Sweet Mandarin is a 10minute walk to the MEN Area. Perfect for a Pre-concert meal. Book here

Californian trio Blink 182 return to the Manchester Arena on Friday 15 June  for the first time since 2004′s sold-out appearance to perform hits from their pop punk back catalogue including I Miss You, What’s My Age Again, Carousel and All The Small Things plus tracks from their latest album Neighbourhoods.

Support comes from US rock band All American Rejects and Scottish group Twin Atlantic.

Formed in San Diego in 1992 by Mark Hoppus and Tom DeLonge, the band recruited drummer Travis Barker in 1998.

The band’s breakthrough album, Enema Of The State, was released the following year and went on to sell over 15 million copies worldwide. Their next two albums, 2001′s Take Off Your Pants And Jacket and 2003′s Blink 182, cemented their position as pop punk pioneers.

Continue reading »]]> 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 lisa@sweetmandarin.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

Continue reading »]]> 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 lisa@sweetmandarin.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.

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Sweet Mandarin is a 10minute walk to the MEN Area. Perfect for a Pre-concert meal. Book here

JLS need no introduction. On 20th April 2012 they grace the MEN Arena.  They are self-made legends. They inspire us to cook our heart out. Enjoy a match made in Heaven. Dine at Sweet Mandarin, stroll to the MEN and sing your heart out.

Continue reading »]]> In this Sweet Nothing, I will explore with you about the Shanghai Dumplings that we serve at Sweet Mandarin, an award winning restaurant in Manchester (www.sweetmandarin.com) run by three twentysomething sisters (including me).

As a British Born Chinese, I have lived a very British way of life being educated in Manchester and Flinders, an Australian University. However, throughout my life, I grew up with the backdrop of serving and cooking in the family food business and continue my involvement in the catering empire as a co-owner of Sweet Mandarin. Chinese food has had an overwhelming presence in my life and been the catalyst for my hunger for understanding China and the significance of food in its culture.  When I take clients on culinary tours, my eyes are as wide as saucers and my stomach is rumbling constantly. My tours explore the cities where I’ve stayed, the lives that crossed my path and the amazing food with a story to tell. China is a captivating and vivacious collection of diverse cities, provinces and regions. In the south, Guangdong, the Cantonese speaking region is renowned for its steaming, boiling and stir frying and dim sum feasts which we have become accustomed to love in the western world. Beijing in the coldest area of China boasts the Emperor’s banquet, the world famous Peking Duck and hot pot. In the east, Shanghai offers its famous Shanghai Dumplings, whilst the Sichuan provinces easily provide the hottest and spiciest cuisine.

This week, I want to share with you about the tour to Shanghai – and how I fell in love with the city. In the 1920s and 1930s, Shanghai was home to gangsters, warlords, 24-7 nightclubs and hotels that supplied heroin on room service. Its people were a mix of British, Chinese, Americans, French, Gernans, Japanese and White Russians and life was an extreme pole of poverty and wealth.
Today, Shanghai appeared as alien to my idea of China as it did to its residents in the 1920s. However, a century later, Shanghai remains a foreign influenced metropolis on Chinese soil. From the dazzling new skyscrapers to the imperial British architecture on the Bund, Shanghai is a grand, eclectic mix of East and West. No wonder it is the haven of the new generation of Chinese from Hong Kong and the expatriates.
The beauty that lies before me in Shanghai is breathtaking and silences the noise and confusion on the busy roads. There is grandeur in the heart of the bustling city of Shanghai juxtaposed with absolute poverty and a return to the last century only a few miles out of the city in Zhujiajiao.

It was in these little villages lost to the 21st century, that my first dish of Shanghai dumplings was savoured and enjoyed. The residents continued their daily chores in traditional Chinese cotton jackets with simple butterfly buttons. Babies were strapped to their grandmother’s back with a piece of red cotton and the fat baby’s rosy cheek hung out over the tightly bound material, as his ink black eyes stared in awe at me, a stranger in this untouched and abandoned village, that fell through the net of modernization. Houses were primitive and doors opened, a sign that trust still existing amongst its residents and the bare home life with nothing worth stealing. There were no cars and only the odd bicycle rode by a young boy with wild hair. A blind woman no taller than four feet weaved beautiful straw ornaments. Husband and wife teams huddled around open stoves which cooked dozens of Shanghai dumplings and the aroma of hot, savoury dumplings permeated throughout the street. The glossy pastry bronzed as it slightly stuck to the pot (hence the nickname “pot stickers”). I became hungry just smelling the dumplings. I bought a portion (four beautifully pinched dumplings) to eat and after devouring them, bagged a portion for the road. The dumpling pastry was delicate and broke easily. The juices from the filling were clear and sweet, and the filling was a wholesome meat mince and vegetables. They were just what I needed for the cold winter’s day.
The legend about these Shanghai dumplings was that in the Eastern Han Period (Dong Han) an official called Zhang Zhongjing invented a kind of food to help poor people keep warm in the bitterly cold winter. The original recipe created the dumpling with ears and the filling consisted of mutton, hot pepper and medicinal roots (which helped to circulate the blood). The people loved the taste of the dumplings and started to make them themselves with whatever filling they had available. The dumplings are semi circles shaped like a gold ingots and are a regular dish at dim sum and Spring Festivals. They are eaten to bring good luck and fortune for the new year and probably also because they are delicious. From such a simple dumpling held a piece of political history! I cavorted with the residents until they showed me how to cook the dumplings in the authentic style. The sacred ingredients are detailed below.

Shanghai Dumplings (“Pot Stickers”)

INGREDIENTS
• 4 1/2 cups (500 g) flour
• 9 oz (250 g) lean boneless pork, minced
• 1 tbsp soy sauce
• 5 tsp rice wine
• 1 tsp fresh ginger, chopped
• 1 tsp salt to taste
• 3 1/2 oz (100 g) leeks
• 3 1/2 oz (100 g) sesame oil
• 1 tsp flour mixed with 2 tbsp water

Mix the pork with the soy sauce, rice wine, ginger, MSG and salt. Stir in one direction, adding 5 oz (150 ml) of water, a little at a time until the pork becomes sticky. Add the leeks and sesame oil and blend well, and divide into 60 portions. Set aside.

Stir 7 oz (200 ml) of water into the flour. Knead until the dough is smooth and elastic. Let rest for 30 minutes. Roll into a long cylinder and cut into 60 portions. Flatten each piece and roll into a circle about 3 inches (8 cm) in diameter. Place 1 portion of the filling on each circle and fold over in half. Pinch tightly to seal the edges and form a semi circle. Repeat until all the dough and filling are used.
Arrange the pouches in a large pan. Heat to moderately hot, then add water to cover the pouches one-third of the way up. Cover the pan and cook over high heat until the water is almost absorbed. Trickle the flour-water mixture around the pouches. Cover the pan and saute over low heat until the flour forms a crisp film that link the dumplings together. Sprinkle the dumplings with a little sesame oil, cover again, and saute until the pouches are browned on the bottom. Remove with a spatula and serve. Saute and serve the dumplings in batches.

Juicy Steamed Dumplings
The dumplings can also be steamed rather than fried. Place the dumpling in a steamer and steam for 5 minutes over high heat.
Note: These dumplings are delicate in appearance and taste. the wrappers are thin and the filling deliciously juicy

Come and visit us to try these delicacies - or we can outdoor cater for your events in Manchester. To find out more click  here

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Sweet Mandarin is a 10minute walk to the MEN Area. Perfect for a Pre-concert meal. Book here

Award-winning rapper and actor Drake will play his first headline Manchester Arena show on Sunday 1 April.

Tickets for The Club Paradise Tour are on sale now, priced £35.00.

Since breaking onto the rap scene in 2006, Drake has become one of the most talked-about artists in the music industry.

Following a fierce bidding war, he signed with Universal Motown and released his debut EP, So Far Gone, which peaked at number six on the U.S. Billboard charts and won a 2010 Juno Award for Rap Recording of the Year.

His debut album Thank Me Later came out last year and was followed by the critically-acclaimed Take Care in November.

Drake has collaborated with the Kings of Leon, Jay-Z, Kanye West and Lil Wayne as well as writing material for Alicia Keys.

Drake originally became known for playing Jimmy Brooks on the television series Degrassi: The Next Generation.

Continue reading »]]> 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 lisa@sweetmandarin.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.

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Sweet Mandarin is a 10minute walk to the MEN Area. Perfect for a Pre-concert meal. Book here

Florence + The Machine will perform at the Manchester Arena on Thursday 15 March as part of 2012′s Ceremonials UK tour – the first chance her Manchester fans will have to hear the new album performed live.

Tickets, priced £29.50, are on sale now.

Songstress Florence Welch and band will be performing tracks from the latest album Ceremonials alongside hits from 2009′s debut Lungs, including the singles You’ve Got The Love, Dog Days Are Over and Rabbit Heart (Raise It Up).

Florence + The Machine is the recording name of London musician Florence Welch and a collaboration of other artists who provide backing music for her voice.

Florence + The Machine won the Critic’s Choice Award at the 2009 Brit Awards and the following year scooped the MasterCard British Album award for Lungs.

The Sunday Times describes Florence as “the most peculiar and most highly acclaimed female singer of the moment”.

Support on the Manchester date comes from The Horrors and Spector.

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Sweet Mandarin is a 10minute walk to the MEN Area. Perfect for a Pre-concert meal. Book here

Legendary Motown artists The Four Tops and The Temptations return to the Manchester Arena joined by very special guests R&B disco kings Tavares and seminal sixties girl band The Crystals.

Tickets for the Friday 23 March show are on sale now, priced £40.00.

Since their 1964 debut hit Baby I Need Your Loving, The Four Tops have been wowing audiences with their infectious blend of pure vocal power and sweet harmonies. March’s Arena show sees founding member Abdul “Duke” Fakir and band perform hits from the Detroit group’s classic collection including Loco In Acapulco, Reach Out, Standing In The Shadows Of Love and Walk Away Renee.

One of Motown’s most influential and successful recording artists, The Temptations return to Manchester with an unforgettable show full of chart topping hits including My Girl, Get Ready, You’re My Everything and Just My Imagination.

The Tavares brothers became one of the most successful R & B, funk and soul names in the seventies.  Their 1976 album Sky High! produced three UK top ten singles, while the following year their version of More Than a Woman from the Saturday Night Fever soundtrack won them a Grammy Award.

One of the biggest female acts of the sixties, The Crystals complete this unique bill to perform tracks from their genre-defining back catalogue including Da Doo Ron Ron, Then He Kissed Me and He’s A Rebel – written by Gene Pitney and produced by Phil Spector.

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I’ve grown up a Manchester United fan. My mum fed the footballers as their careers rocketed and they still frequent Sweet Mandarin -and she swears it must be our curry that is their secret ingredient to success. So when I met Sir Alex Ferguson it was an amazing day. In actual fact, I was going to HK and Beijing with him and the whole Manchester United team – a Football meets Culinary extravaganza. We had an absolute blast and I realised how important my dual citizenship was to bridging the gap between the East and the West. Since then, the tours to China that I lead every year has been a huge cultural and emotional growth spurt for me and for those that join me. Although there is a sea of difference between British culture and Chinese culture (for example, the Chinese never gift clocks as that means death wishes, and the seating plan is extra important as the hierarchy of the table can dictate whether a deal will fly or fail) through these trips, we learn to appreciate each other’s culture through food. There are many tales from China that I would love to share with you, but it would be all the more sweeter if you could join me in person for a Sweet Mandarin Culinary Tour. For more information on my tours to Hong Kong click here.

Continue reading »]]> 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 lisa@sweetmandarin.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

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Brilliant news to hear that Victoria Pendleton has broken the world record. We met Victoria who joined us on the Sweet Mandarin Cookery School and she was such an enthusiastic cook – really keen to cook delicious Chinese cuisine and a fast learner.  She was also very humble about her achievements and we are so proud to have taught her how to cook Chinese cuisine.  The time Victoria and Jess Varnish scored today was 32.754 seconds – about the same time it took Victoria to make her amazing Firecracker Chicken dish under the skilful guide of Chef Lisa Tse.  Watch Victoria win gold at The Sweet Mandarin Cookery School below. If you want to book your place on the Sweet Mandarin Cookery School then click here

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Sweet Mandarin is a 10minute walk to the MEN Area. Perfect for a Pre-concert meal. Book here

Since The X Factor returned to our screens in August, we’ve been treated to more drama, more craziness, more fun and more judges’ putdowns than ever before – and things are only going to get more intense.

But imagine if you could see this year’s singing sensations LIVE at the MEN Arena. Oh, you can? OK, well there’s no need to imagine it then because The X Factor 2012 Live Tour tickets are now on sale and if you’re going – then visit Sweet Mandarin too.

The talent has been super–duper amazing so far and if you’ve loved what you have seen, then come and see it up close on stage. This year’s tour is certain to me massive, no sorry, make that MASSIVE, with the talent already seen at the auditions looking hot.

Its going to be one spectacular show. Don’t say we didn’t warn you.

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On 14th February its Valentine’s Day  – a day that evokes such an amazing energy at Sweet Mandarin because the room is filled with love. The banquet this year comprises of amazing dishes  including blackbeans dried in spring sunshine and steamed with tender chunks of beef or the Love Dare which is tender strips of chicken breast lightly battered in a fruity Shanghai inspired sauce.

As the couples enter Sweet Mandarin, the excitement level is electric; as if they were on a first date. I see the ladies smooth their silky dresses, their fingers play across their hair to make sure all their pins are in place and some even resting a hand across their heart – probably to stop its desperate, anxious beating. The dimly lit room provides some solace for blushing men who delight in their partner’s soft mist of hair, their rosebud shaped painted lips and the warmth emanating from their body.

As each of the three courses are enjoyed the couples build up courage and they reach out to hold hands resting on the cool wenge wood surface. In between the courses, they don’t seem to move and their eyes interlock almost paralysed, too in love to move, too in love to speak. Finally I hear a gentleman look intently to his date and say ‘You are beautiful here (touches her heart) and here (touches her face).’ Her face glows with joy and love. It is such a tender moment that I am transfixed. It took willpower for me to turn away and head back to the kitchen and I could hear the blood pounding in my ears as the temperature soared.

The Valentine’s Menu at Sweet Mandarin is available for the whole of February 2012. To book a table click here

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Sweet Mandarin is a 10minute walk to the MEN Area. Perfect for a Pre-concert meal. Book here

Strictly Come Dancing 2011 winner Harry Judd will lead an all-star celebrity line-up at this year’s live Manchester shows.

Fellow finalists Australian acting and singing superstar Jason Donovan and local actress Chelsee Healey plus ex-Eastenders legend Anita Dobson, former footballer Robbie Savage, feisty property lawyer and entrepreneur Nancy Dell’Olio and ex-Olympic swimmer Mark Foster will join McFly’s Harry in Manchester for the Tuesday 31 January & Wednesday 1 February shows. Kate Thornton will return as the host of the live shows.

Alongside the exciting celebrity line-up will be judges Lee Goodman, Bruno Tonioli and Craig Revel Horwood, who is also directing the live tour for a second year running.

Former Blackburn Rovers footballer Robbie Savage said: I’m enjoying each week more and more and I’m really glad to be continuing the experience on tour. I can’t wait to be out on the floor every night, hopefully there won’t be any cameras to crash into this time!”.

Eccles-born Waterloo Road actress Chelsee Healey said: “I’m so thrilled to be part of the Strictly tour, the TV show has been more fun than I ever could have imagined and I can’t wait to carry on dancing every week”.

Jason Donovan added: “I have been overwhelmed with the support I have had so far on the show and I have really enjoyed dancing every week. Learning so many different dances has been an amazing experience and I can’t wait to see the new routines we’ll be performing on the tour”.

The ultimate in feel-good entertainment, Strictly Come Dancing Live features all the must-haves from the hugely popular BBC1 TV series. Stunning costumes, outspoken judges, dazzling dances from your favourite celebrity contestants and some brand new routines courtesy of the ever-popular professional dancers make this a must-see show.

More than 9 million viewers tuned in to watch the series’ launch show on BBC1.  The television format, also known as Dancing With The Stars, entered the Guinness Book of World Records three years ago as the world’s most successful reality television show and has been sold by BBC Worldwide to over 35 international broadcasters.  2010′s final saw more than 14 million people tune in to see Kara Tointon raise the Strictly glitterball.

Continue reading »]]> Lisa Tse, CEO of Sweet Mandarin was invited to speak to Becky Want on her show Retail Therapy, BBC Radio Manchester. Lisa talked about Chinese New Year and brought an array of delicious dim sum and Dragon cocktails to celebrate.  They also discussed the Sweet Mandarin Cookery School and the fact that Sweet Mandarin has beaten 10,000 restaurants to win the Best Local Chinese Restaurant on Gordon Ramsay’s F Word Show. To listen to the fun interview click here .

To book a table at Sweet Mandarin click here

Continue reading »]]> 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 lisa@sweetmandarin.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.
   

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Dear Friends,

Wishing you all a very Happy Chinese New Year for 2012 and thank you for your continued support and friendship.

1916, 1928, 1940, 1952, 1964, 1976, 1988, 2000

People born in the Year of the Dragon are healthy, energetic, excitable, short-tempered, and stubborn. They are also honest, sensitive, brave, and they inspire confidence and trust. Dragon people are the most eccentric of any in the eastern zodiac. They neither borrow money nor make flowery speeches, but they tend to be soft-hearted which sometimes gives others an advantage over them. They are compatible with Rats, Snakes, Monkeys, and Roosters.

Please do book via our Book a Table page (below or click here) and we look forward to accomodating you.

Follow me on Twitter @sweetmandarin

Wishing you a very Happy Chinese New Year

All the best and see you soon.

Lisa, Helen and Janet
www.sweetmandarin.com

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A New Year’s Message to You All

HELLO!

We hope you have recovered from all the Christmas festivities and raring to go for 2011. At Sweet Mandarin there are early preparations  to make the celebration of  the year of the Rabbit a magnificent one. As we await this celebration, let us see what is in store for the year of the Rabbit.

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 blog.

We are open on Saturday 1st January 2012- book your table here

Happy New Year To YOU

Best Wishes and Sweet Dishes to You and Your Family

Lisa, Helen and Janet

TIP TOP TIPS FOR 2012

1. LOOK FORWARD
2012 welcomes the Year of the Dragon – the sign symbolizes strength and innovation.  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 sumptuous meal at Sweet Mandarin and book a table (click here).

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 Sizzling King Prawns 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 special offers for Sweet Mandarin Newsletter subscribers. Win a bottle of champagne, a meal for 4 or a place on the Sweet Mandarin Cookery School. Enter here and we wish you luck on the monthly prize draw.

Continue reading »]]> 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 lisa@sweetmandarin.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.

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Dear Friends,

I don’t know where the year went but its nearly Christmas already. Wishing you and your families a very Merry Christmas and a Happy New Year. We are closed on Christmas Day and Boxing Day – my only two days off in the whole year and I can’t wait :0)

Some dear customers have asked how do the Chinese celebrate Christmas…I guess in response, the Chinese like any other nationality celebrate with Family and Food.

Our family has always cooked two turkeys for Christmas. One British style with pork and sage stuffing, baby sausages wrapped in bacon, roast potatoes and Brussel sprouts, and the other braised in soy sauce and crammed with glutinous rice and mushroom. Both are delicious and typically represent my identity being British Born Chinese (‘BBC’).

At Christmas, we also remember our dearly beloved grandmother, Lily Kwok who passed away in 2007, aged 89. My grandmother had so much courage. Pop, thank you for your sacrifice and determination. I wish you were here.

Wishing you and your family a safe happy Christmas filled with love and good food.

Lisa, Helen and Janet

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Every Christmas, we reflect on our lives and pay our respects to our grandma who passed away December 2007. I loved my grandma. She was my hero. More than pop stars. More than footballers. She had integrity and courage.  She was my hero, because she was kind to everyone. She didn’t bow to peer pressure and he didn’t care who you were. She just cooked for everyone and satisfied everyone’s hungry bellies. What a chef. I wanted to be just like my grandma and now I’m living my dream. I wake up every day to cook for my customers at Sweet Mandarin and this Christmas, is our 8^th Christmas and we’re still standing tall, still looking after our customers, still teaching people how to cook healthy Chinese at the Sweet Mandarin Cookery School and loving everything we do.

One day, when I was a few years younger with a dodgy fringe do, I remember the Christmas banquet at Sweet Mandarin we cooked the crab claws in ginger and spring onion. They were the most massive of crab claws and it was as big as her hand!  My did she enjoy that! What a memory. Unconditionally beautiful. It was an amazing night. Filled with delicious food, hearty laughter and tears of joy.

We’re not from a rich background. In actual fact, I lived in a very poor, working-class estate in an urban sprawl called Middleton, about 8 miles north west of Manchester. My father and mother ran a chip shop and after years helping out in the business, I grew out of my ashamedness of poverty. It became almost noble. Also, everyone I knew was in the same situation, and I had everything I needed. Also I was happy and learnt how to cook my way out of poverty. A huge relief for my parents. You see, growing up where I did, mums didn’t hope as high as their kids growing up to be doctors; they just hoped their kids didn’t go to jail. So I guess I’ve not done too badly – seeing as I grew up above a chip shop.

There are two things my grandma was fastidious about – the first was be honest. She instilled in me to live an honest life and for that you need the truth. That’s the other thing I learned from my childhood, that the truth, however shocking or uncomfortable, in the end leads to liberation and dignity.

The second was “Do unto others as you would do to yourself”. So I live by that.

My offering at Sweet Mandarin is just that; honest good food which I love and hope my clients will love too. I’m not perfect but I strive to try my best and look after my clients the way my grandma looked after hers. During this Christmas season, I am grateful for my life, for Sweet Mandarin and my clients. I live to cook for you good people and hope to do so for four decades – just as my grandma did. Thank you to my grandma, Lily Kwok – who passed me her curry recipe, and her love.

When someone you love becomes a memory, the memory becomes a treasure. May you treasure the times you have at Sweet Mandarin with friends and family. I am honoured to cook for you.

Wishing you and yours the sweetest Christmas.

Love

Lisa

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It was a pleasure to meet all the Team of Project One. As promised to Hayley and Sharon, here’s a little video keepsake of your Christmas do at Sweet Mandarin. The soundtrack is All I Want For Christmas – Hayley’s favourite Christmas track. Enjoy!

If you want unique gifts for Christmas, buy a Sweet Mandarin Cookery School Gift Voucher for your friends and family. Click here for our courses, course dates and purchase an evoucher via paypal.

Continue reading »]]> I’ve often been asked to provide a lunchbox of foods to help my clients overcome their illness. I believe in the power of food – that certain foods can make you better and certain foods can make you worse. Here is a short excerpt from my handwritten book that I look to when cooking for my clients.

Nosebleeds may be a symptom of high blood pressure so if you are getting them regularly please please please go check yourself at the doctors.

The best thing to alleviate nosebleeds is good ole fashioned tea. PG tips is my favourite breakfast tea. Its the tannin in the tea that prevents nosebleeds. The used cold teabags can be placed on the nose to stop the bleeding. I know you might feel like a plonker, but its worth it.

Continue reading »]]> 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 lisa@sweetmandarin.com .

Best wishes and Sweet Dishes to You and Your Family

Lisa

Ginger Tea

Treat yourself to a cup of piping hot ginger tea, a healthy drink that’s great for digestion.

INGREDIENTS:

• 2 thin slices raw ginger

• water

PREPARATION:

Boil enough water to fill your cup, remove from heat, and add the slices of ginger. Allow to steep to desired strength (3-5 minutes), strain and enjoy!

NUTRITIONAL VALUE

Ginger – Besides being appreciated for its distinct flavor and ability to diffuse other strong odors, ginger has long been used as a digestive aid. Thought to get rid of air in the body, it is used to treat both stomach acidity and motion sickness. In China, women customarily drink a mixture of ginger cooked in wine and sesame oil shortly after giving birth.

Continue reading »]]> I’ve often been asked to provide a lunchbox of foods to help my clients overcome their illness. I believe in the power of food – that certain foods can make you better and certain foods can make you worse. Here is a short excerpt from my handwritten book that I look to when cooking for my clients.

Coeliac Disease is an inflammatory condition of the gastrointestinal tract caused by the intolerance of the protein gluten, which is found in wheat, rye, barley and oats. Basically no bread allowed. It can be quite serious as the gluten damages the intestinal lining, therefore the sufferer cannot absorb nutrients.

Some clients didn’t even know they had this disease – but often felt bloated, tired, anaemic, depressed, had pain in their joints or even had diarrhorea or constipation. If in doubt, just go check it out at your GP.

What I have done at Sweet Mandarin is to thicken our sauces with potato starch so there is no gluten involved. For the aromatic peking duck, we replace the pancakes with lettuce wraps. Spring rolls which are wrapped in wheat pastries are replaced with cabbage leaves. One can no longer enjoy the good ole chow mein…but don’t worry, I’ve created the most amazing Singapore Vermicelli (made with rice noodles) that you won’t even miss the chow mein! Even the batter for the salt and pepper chilli ribs or the sweet and sour chicken uses potato starch and not corn flour, so its all good at Sweet Mandarin. If in doubt, email lisa before you visit and I’ll personally oversee your dinner is gluten free.

Continue reading »]]> 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 lisa@sweetmandarin.com .

Best wishes and Sweet Dishes to You and Your Family

Lisa

EGG DROP SOUP

The basic recipe for Egg Drop Soup (also called Egg Flower Soup) is very simple; I’ve included a few variations below. Serves 3 to 4.

Traditionally, the broth for Egg Drop Soup is rather bland, allowing the egg flavor to stand out.

INGREDIENTS:

• 4 cups chicken broth or stock

• 2 eggs, lightly beaten

• 1 -2 spring onions finely sliced

• Salt to taste

• A few drops of sesame oil (optional)

PREPARATION:

In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the salt, and the sesame oil if using. Cook for about another minute.

Very slowly pour in the beaten eggs in a steady stream.

To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.

Garnish with spring onion and serve.

Nutritional Breakdown – 4 servings

Each serving contains: Calories 81, 2 g Carbohydrates, 8 g Protein, 4 g Total Fat, 1 g Saturated Fat, 106 mg Cholesterol, trace Fibre, 866 mg Sodium

Egg Drop Soup Variations

These would be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.

**1/2 cup frozen peas (defrosted).

**1/2 cup sweetcorn and finely diced chicken breast meat (cooked) – this makes Chicken and Sweetcorn Soup.

**If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.

Egg Drop Soup is frequently thickened with cornstarch in restaurants. To add a cornstarch thickener, mix 2 – 3 tablespoons of cornstarch with 1/2 cup water. Just before adding the beaten egg, stir in the cornstarch/water mixture, remove the soup from the heat, and then add the beaten egg.

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I’ve often been asked to provide a lunchbox of foods to help my clients overcome their illness. I believe in the power of food – that certain foods can make you better and certain foods can make you worse. Here is a short excerpt from my handwritten book that I look to when cooking for my clients.

Put your hands up if you have a cold – that awful sneezing, wheezing, blocked up nose, cough and temperature. Its man’s worst enemy and it spreads virally – in the air, by touch and pounces on those with a weak immune system or are stressed.

Here is my suggested diet to fight away a cold – foods rich in vitamin C and zinc, spiced up with ginger, chillies and ginger.

Oranges for breakfast or dessert. Lots of them. Whole or juiced – preferrably raw.

Sizzling king prawns with ginger and spring onions. Ginger itself has healing qualities that warm the body and fight infection.

Wok tossed kale greens with fermented blackbeans and garlic – rich in vitamin A (beta carotene), super delicious and fast to cook up.

Noted if you have catarrh – avoid chocolate or foods which are fatty – these are mucus forming and could really make your situation worse.

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Its great being a short 10minute walk away from the MEN Arena because we get to meet all the stars that perform at the MEN Arena. If you are going, be sure to book your pre-concert dinner at Sweet Mandarin (click here ).

Following her Arena show in May of this year, the Barbados-native returns next October and November to showcase tracks from Loud – including the UK number one single Only Girl (In The World) - alongside the chart-topping hits Umbrella, Don’t Stop The Music, SOS, Disturbia and Shut Up And Drive.

Earlier this year Rihanna became the first female artist of the past decade to score six number one’s on Billboard’s Hot List 100 when Rude Boy topped the charts.

Earlier this year Rihanna became the first female artist of the past decade to score six number one’s on Hot List 100 when topped the charts.

The second single to be taken from Rihanna’s fifth studio album – What’s My Name? featuring Drake – is out now.

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A couple of days ago, a young lady by the name of Alicja dropped off an invitation for the opening of the Holiday Inn Express which is 30 footsteps, yes 30 footsteps away from Sweet Mandarin. So tonight, we went to meet the team and look at the hotel and rooms. I must say, Bob and his team are THE most friendliest staff in the hotel industry that I have ever met. They are a big brand but they integrate well into the local community and include people like us, and other local businesses to help foster a neighbourhood community feel which is fantastic. We welcome you with open arms and look forward to serving your team and your guests at Sweet Mandarin.