January 15, 2009
Teenage students are mesmerized by Lisa’s knife skills as they watch the 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 lisa@sweetmandarin.com
COSTS
Email us for more details
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.
Tags:chinese food, cookery school, cooking, dim sum, dishes, england, family, Food, food network, fruit, healthy living, home economics, irlam, irlam youth forum centre, lily kwok, lisa helen and janet tse, lisa tse, manchester, meat cleaver, middleton, nvq, obese, perfect prawn toast, prawn toast, recipes, restaurant, sweet mandarin, sweet mandarin cooking school, teenagers cooking, uk, united kingdom, vegetable, wok, ying and yang
Posted in Chinese Culture, cooking, dim sum, Schools, Uncategorized | Leave a Comment »
January 15, 2009
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.
- Students at the Sweet Mandarin Chinese Cooking School learning how to carve fruit origami
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
Tags:2009, beef, chicken, chinatown, chinese food, chopping board, cookery school, cooking, diet, dishes, Food, food network, healthy living, home economics, lily kwok, lisa tse, manchester, meat cleaver, new year, new you, recipes, sweet mandarin, uk, united kingdom, vegetable, wok, ying and yang
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January 15, 2009
Mr Drake is on the right with his bowl of Chicken and Sweetcorn soup which he made himself at Sweet Mandarin Chinese Cookery School
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 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
Tags:2009, availability, chicken, chicken and sweet corn soup, chinatown, chinese cooking school, chopping board, cookery school, copperas street, design house, diet, dim sum, dishes, family, february, Food, food network, healthy living, home economics, lisa helen and janet tse, lisa tse, manchester, mr drake, new you, northern quarter, perfect prawn toast, pork, prawn toast, recipes, restaurant, sweet mandarin, united kingdom, vegetable, wok, ying and yang
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January 15, 2009
“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 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.”
Tags:2009, beef, chicken, chinatown, chinese food, chopping board, cookery school, cooking, dining out, england, Food, food network, home economics, lily kwok, lisa tse, manchester, meat cleaver, middleton, obese, oprah, prawn toast, recipes, restaurant, tasty, uk, united kingdom, vegetable, wok, ying and yang
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January 11, 2009
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. Bon appetite….. don’t forget to try the crispy won ton (pictured below).
Tags:chinese food, Food, lisa tse, manchester, sweet mandarin
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January 6, 2009
The celebrities like Brad Pitt and Angelina Jolie love sushi. I love sushi too. Its a wonderful meal or snack and the plating of sushi screams art meets freshness. Oh and its extremely healthy – although pregnant women should avoid raw fish during pregnancy. The below suggested recipe is suitable for all – its the California roll and a huge favourite of my corporate clients at Sweet Mandarin – who love a sprinkling of sushi for their corporate outside catering events.
History of the California Roll
During the 1970s, a smart unknown California chef, Ichiro Mashita, a sushi chef at the Tokyo Kaikan, Los Angeles, realizing that many Americans did not like the though of eating raw fish, created the now famous California Roll, made with crab, avocado, and cucumbers. Since then, American sushi chefs have created many variations with unique names such as Spider Roll, Philadelphia Roll, and Rainbow roll. However, if you are holidaying in Japan – most restaurants have never heard of the California Roll.
I love sushi. Making sushi at home is easy to do. Ingredients and equipment can be found at Japanese and Asian foods stores as well as at most large food or grocery stores. Its a popular dish for our corporate clients whom we cater for with our outside catering. Sushi making does requires a small amount of initial practice. Don’t be afraid to try!
You can use the techniques for making the California Rolls to make other variations with different fillings as sushi rolls are extremely versatile and you can make endless varieties. Think of a sushi roll as a sandwich and it’s sure to get your imagination rolling as to what to fill it with.
Ingredients:
- 4 cups sushi rice
- 4 sheets of nori (dried seaweed)
- 1 avocado
- 3/4 cup crab meat
- 2 tbsp mayonnaise
- 1/2 tsp salt
Preparation:
Peel an avocado and cut it into strips or mash it. Put imitation crab in a bowl and mix with salt and mayonnaise. Cover a bamboo mat with plastic wrap. Put a sheet of dried seaweed on top of the mat. Spread sushi rice on top of the seaweed and press firmly. Sprinkle sesame seeds over the sushi rice. Turn the sushi layer over so that the seaweed is on top. Place avocado and crab lengthwise on the seaweed. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi. Cut the sushi roll into bite-size pieces.
Makes 4 rolls
Tags:chinese food, chopping board, cookery school, dim sum, dishes, fish, Food, food network, healthy living, home economics, lisa tse, manchester, meat cleaver, new year, obese, perfect prawn toast, recipes, sweet mandarin, united kingdom, vegetable, wok, ying and yang
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January 5, 2009
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
Tags:chicken, chinatown, chinese food, cookery school, dim sum, dining out, england, Food, food network, fruit, God, healthy living, home economics, lily kwok, lisa helen and janet tse, lisa tse, manchester, meat cleaver, menu, new year, new you, oprah, perfect prawn toast, recipes, restaurant, sweet mandarin, united kingdom, vegetable, wok, ying and yang
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January 5, 2009
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).
Best wishes and Sweet Dishes to You and Your Family
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.
Tags:2009, barbeque, beef, chicken, chinatown, chinese food, chopping board, cookery school, cooking, diet, dim sum, dining out, dishes, family, finger lickin, fish, Food, food network, fruit, healthy living, hoisin sauce, home economics, lily kwok, lisa helen and janet tse, lisa tse, manchester, new year, obese, oprah, perfect prawn toast, pork, recipes, recipes for oprah, restaurant, spare ribs, spare ribs in hoisin sauce, sweet mandarin, uk, united kingdom, vegetable, ying and yang
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January 5, 2009
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.
Tags:chicken, chicken broth, chicken stock, chicken stock to warm your heart, chinatown, chinese food, chopping board, cookery school, cooking, dim sum, dining out, dishes, family, fish, food network, fruit, healthy living, heart, home economics, lisa helen and janet tse, lisa tse, manchester, meat cleaver, menu, new year, new you, obese, perfect prawn toast, recipes, restaurant, sweet mandarin, united kingdom, vegetable, wok, ying and yang
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January 4, 2009
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
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:
- Wash and drain the mung bean sprouts.
- Wash and drain the chives, and cut into strips about the same length as the bean sprouts.
- Add 1 tablespoon oil to a preheated wok.
- 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.
- Stir-fry for about another 1 – 2 minutes, until the chives have just turned limp, taking care not to overcook the bean sprouts.
Tags:2009, beansprouts, chinatown, chinese food, chives, chopping board, cookery school, dining out, egg, england, Food, food network, fruit, God, healthy living, lisa helen and janet tse, lisa tse, manchester, meat cleaver, obese, oprah, perfect prawn toast, recipes, restaurant, sweet mandarin, united kingdom, vegetable, wok, ying and yang
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