Posts Tagged ‘chopping board’

Chinese Cooking School – How to turn an apple into a swan

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.

Mr Drake's swan (I'm very impressed with all my students and I bet your friends and family will be impressed too!)

Mr Drake's swan (I'm very impressed with all my students and I bet your friends and family will be impressed too!)

Mr Drake having a go at fruit origami at Sweet Mandarin's Chinese Cookery School (Mr Drake made a superb swan)
Mr Drake having a go at fruit origami at Sweet Mandarin’s Chinese Cookery School (Mr Drake made a superb swan)
More students learning the secrets of fruit origami with Lisa Tse's easy to follow instructions
More students learning the secrets of fruit origami with Lisa Tse’s easy to follow instructions
Students at the Sweet Mandarin Chinese Cooking School learning how to carve fruit origami
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

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Chinese Cookery School “I love Chinese food even more now!”

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 is on the right with his bowl of Chicken and Sweetcorn soup which he made himself at Sweet Mandarin Chinese Cookery School

mr-drake-on-the-woks

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

Chinese Cookery School – Sweet Mandarin Is Proud of Her Students and Vice Versa

January 15, 2009

group“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.”

Brad Pitt and Angelina Jolie enjoy Sushi

January 6, 2009

Actress Angelina Jolie and actor Brad Pitt  inside at the 13th ANNUAL CRITICS' CHOICE AWARDS at the Santa Monica Civic Auditorium on January 7, 2008 in Santa Monica, California.

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.

california-roll

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

Oprah’s Ten Weight Loss Recipes – No. 9 Finger Lickin Good Spare Ribs – By The Sweet Mandarin Cookery School

January 5, 2009

200901_omag_cover_2208This 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 .

spare-ribs

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.

Oprah’s Ten Weight Loss Recipes – No. 8 The Chicken Stock to Warm Your Heart – By The Sweet Mandarin Cookery School

January 5, 2009

200901_omag_cover_2207This 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

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.

Oprah’s Ten Weight Loss Recipes – No. 6 Beansprouts and Chinese Chives – By The Sweet Mandarin Cookery School

January 4, 2009
200901_omag_cover_2205This 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

 

 

bsprout

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.

Oprah’s Ten Weight Loss Recipes – No. 4 Ginger Tea – By The Sweet Mandarin Cookery School

January 4, 2009

200901_omag_cover_2204This 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

ginger-tea

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.

Oprah’s Ten Weight Loss Recipes – No.2 Garlic Butter Steamed Fish – By The Sweet Mandarin Cookery School

January 4, 2009

200901_omag_cover_2202This 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

steamed-fish-garlic

STEAMED FISH WITH GARLIC BUTTER

 

Serves 3 – 4

 

INGREDIENTS:

           4 fish fillets, about 4 – 6 ounces each

           2 tablespoons Chinese rice wine or dry sherry

           1/4 teaspoon salt

           2 garlic cloves, finely chopped

           2 tablespoons butter

 

PREPARATION:

Prepare the wok for steaming. Rinse the fish fillets and pat dry with paper towels. Cover and steam the fish over high heat until the fish is opaque and flakes easily with a fork (10 – 15 minutes). 

Separately, in a small pan, melt the butter, adding the chopped garlic and salt –mix until garlic goes golden brown. Take off the heat.

Place the fish fillets on a deep, heat-proof plate that will fit inside the steamer basket. Pour the garlic butter mixture over the fish.

Serve hot with steamed leafy greens.

 

Nutritional Breakdown for Steamed Fish (based on 4 servings of 6 ounces fish each) Each serving contains: Calories 157, 3 g Carbohydrates, 31 g Protein, 2 g Total Fat, 73 mg Cholesterol, trace dietary Fibre, 232 mg Sodium, 774 mg Potassium.

 

Garlic is claimed to help prevent heart disease including atherosclerosis, high cholesterol, high blood pressure, and cancer. Garlic is also useful to treat a common cold, and help regulate blood levels

 

Butter in moderation is allowed.

Oprah’s Ten Weight Loss Recipes – No.1 – Mabel’s Claypot – By Sweet Mandarin Cookery School

January 4, 2009

200901_omag_cover_2201

 

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

 

mae-claypot

Instead of meat try ordering the tofu – it is made of soybeans, high in protein and not too high in fat and calories – it soaks up the flavor of the foods that it is cooked with. Avoid dishes using fried tofu.

 

MABEL’S CLAYPOT TOFU

 

This is a family favourite of my mother, Mabel. It evokes home cooking at its best and will draw you to the warmth of the family table after tasting this delicious and nutritious dish. The story behind this dish stems from when my mother was only a child of seven and immigrated to the UK. She felt so home sick and hated the rainy cold weather, the fact that she couldn’t speak of word of English and had no friends. Her mother made her this dish, and it immediately transported her back to the warm climate of Hong Kong to a place where she felt safe and secure. This claypot was her comfort dish – her comfort food – and helped her transition to a new world.

 

INGREDIENTS:

•           1 packet of firm Tofu

•           1 1/2 teaspoons (7 mL) dark soy sauce

•           1 ½  teaspoons (7 mL) Chinese rice vinegar

•           1/4 teaspoon (1 mL) salt

•           ¼ teaspoon (1 mL) sugar

•           3/4 cup (187.5 mL) chicken or vegetable stock

•           1 teaspoon (5 mL) cornstarch mixed

•           2 tablespoons (25 mL) water

•           1 tablespoon (15 mL) vegetable oil

•           1 tablespoon (15 mL) sesame oil

•           2 spring onions sliced in one inch pieces

•           2 baby bok choy, cut into rough squares

•           Quarter Chinese sausage (lap cheung) finely sliced – or replace with salami (optional – don’t add if vegetarian)

•           1/2 onion, sliced.

•           1 tablespoon (15 mL) grated ginger

•           1 teaspoon (5 mL) garlic

•           1 large shallot, chopped

•           5 Chinese mushrooms from can or if dried, soak until soft

•           2 sprigs cilantro

•           2 cups (500 mL) jasmine rice

 

PREPARATION:

 

1. Pre-heat oven to 360–375˚F

(180–190˚C or Gas Mark 4–5).

2. Soak mushrooms in hot water for one hour (alternatively use ready-to-cook tinned

Chinese mushrooms).

3. Cut tofu into bite-sized pieces.

4. Mix the marinade ingredients (salt, sugar, Chinese rice wine and corn starch) in a large

bowl, add the tofu pieces and stir gently.

5. Cover and refrigerate for at least one hour.

6. Place wok on high heat. Add the oil, stir in the ginger and garlic, and cook until golden.

7. Drain the tofu (reserve the marinade). Stir-fry the tofu until it’s cooked through.

8. Add spring onions, mushrooms, lap cheung and bok choy. Stir-fry for three minutes until the vegetables soften slightly.

9. Add soy sauce, sesame oil, sugar, and salt.

10. Add chicken /vegetable broth and marinade and bring to a boil.

11. Add cornstarch mixture and mix well until consistency thickens.

12. Switch off heat. Pour the tofu, vegetables and stock into a clay pot.

13. Cover and place the pot in the oven.

14. Bake for 5-10 mins until mixture is bubbling.

15. Serve with fragrant jasmine rice.

 

NUTRITIONAL VALUE 

Each serving includes:  Calories 269, 26 g Carbohydrates, 21 g Protein, 10 g Fat, 1 g Saturated Fat, 50 mg Cholesterol, 4 g Fibre, 330 mg Sodium, 420 mg Potassium. An excellent source of vitamin A, vitamin C, and niacin. A good source of fibre, vitamin E, vitamin B-6 and folacin.

 

Chinese Black Mushrooms – No need to visit the Chinese pharmacist for these – you’ll find bins of Chinese black mushrooms packed to overflowing in any Chinese grocery store. Used in soups stir-fries and braised dishes, they are thought to be helpful in lowering blood pressure.

 

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.


To learn more about the Sweet Mandarin Cookery School – www.sweetmandarin.com To book your place on the course or to order specific detox menus – email Lisa Tse on sweetmandarin@gmail.com