Posts Tagged ‘england’

Sweet Mandarin Cookery School for 14-16 year olds – Irlam Youth Forum Centre

January 15, 2009
Teenage students are mesmerized by Lisa's knife skills as they watch the demonstration

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

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.

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.

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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.”

Oprah’s Ten Weight Loss Recipes – No. 10 Firecracker Chicken (To Celebrate Chinese New Year) – By The Sweet Mandarin Cookery School

January 5, 2009

200901_omag_cover_2209This 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

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

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

Recipes to Help Oprah and You Lose Weight – From the Sweet Mandarin Cookery School

January 3, 2009

200901_omag_cover_220

Four years ago, when Oprah managed to get down to a trim and fit 160 pounds, she thought she’d hit on a foolproof formula for permanent weight loss. Then life—in the form of a thyroid problem and a killer schedule—intervened. Last year she was back up to the 200-pound mark and knew something had to change.

Its not just Oprah whose battling with the additional pounds, I’ve met so many people who have asked me to help them lose weight. End the starve – binge cycle. Eat healthy, feel healthy and be healthier.

Especially after the Christmas season, all those eat-all-you-can buffet parties, the alcohol, the snacking in front of the tv make one feel bloated and struggling to fit into your new clothes.

You are overweight for the most simple of reasons — because you’re eating the wrong foods, the wrong types of calories per meal, and you’re also eating meals in the wrong patterns each day.

My next blogs will set out my recipes to help Oprah and you lose that excess weight – and balance your ying and yang.  Most overweight people are yang (warm) types. So the kinds of food that should constitute the bulk of ones diet should be ying type of foods (see my earlier blog on what are ying and yang foods).

Wishing you best wishes and Sweet dishes

Lisa

Six Degrees of Separation – Dim Sum, Silk Road, Guangzhou China, Britain, Cuppa Tea and me….

January 3, 2009

As a British Born Chinese, I have lived a very British way of life being educated in Manchester and Australia. However, throughout my life, I grew up with the backdrop of serving and cooking in the family restaurant and continue my involvement in the catering empire as a co-owner of Sweet Mandarin Restaurant (www.sweetmandarin.com).

emperor-people-food-quote 

(Illustration by Lisa Tse “To The Ruler, the People are Heaven, to the People Food is Heaven”)

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. This series explores the cities where I 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 and 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.

I finally arrived at Guangzhou which is famous for its “dim sum”. Literally translated, “dim sum” means “to touch your heart”. Guangzhou is north of the Pearl River Delta, adjacent to Hong Kong and holds a special place in my heart as the place where my family originates from. The nickname for this province is “Flower City” because flowers keep blossoming all year round.

five_rams 

(Five Ram Statute in Guangzhou)

It also holds the myth that there were five celestials riding five rams with rice in their mouth. The celestials gave the rice to the residents of Guangzhou and blessed the province with good harvests and an abundance of food. Today, the celestials have flown away but the five rams have been turned into stone sculptures in the Yuexiu Park area. The blessings have seemingly been fulfilled and the city is brimming with masses of people, bicycles and restaurants.

To date, there are over 10,000 restaurants in the city, with seats for over 500,000. The people of Guangzhou are natural born gourmets. Food in Guangzhou is famous worldwide. Indeed in 1927, Chiang Kai-Shek, the leader of the nationalist party responsible for unifying China, set up his headquarters in Guangzhou and enjoyed dining at the many restaurants serving dim sum.

dim-sum 

(Dim Sum Mania on Sunday Mornings)

Dim sum is often referred to as “yum cha” (饮茶) which means “drinking tea”. This interchangeable expression originated from the teahouses which set up along the Silk Road. The Silk Road linked China to Syria and was travelled by merchants and farmers trading their silk, gold, ivory, spices, exotic animals and plants. Travellers and rural farmers, exhausted after working hard, would also go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. However, people later discovered that tea can aid in digestion. Therefore, teahouse owners began adding more variety of snacks, so the tradition of dim sum evolved.

 restaurant-filled-with-people

(Dim Sum Restaurant – Old Hong Kong)

Dim sum mania spread to Hong Kong as the Guangzhou population immigrated to Hong Kong in the 1920s. Chinese restaurants grew exponentially in Hong Kong and soon dim sum was available from 6am through to late afternoon. Restaurants in Hong Kong and Guangzhou became filled mainly with the elderly population who often gathered to eat after the morning session of tai chi exercises, often enjoying the morning newspapers.

In the west, dim sum came about as a natural result of Chinese immigrants moving to the western world. When Europe started trading with the Orient, the seaport of Guangzhou became the gateway to the West. The Chinese readily absorbed these cosmopolitan influences, and being great travellers themselves, emigrated to the United States of America and the United Kingdom. They were the first to make Chinese cooking known to the Western world and as a result dim sum has become the firm favourite of the Western world.

dimsumrestaurant 

(A Packed Dim Sum Session)

Go to a Chinese restaurant on a Sunday afternoon and you will be greeted by a sea of Chinese families spanning three generations. Dim sum is the Chinese equivalent of French hors d’oeuvres or Spanish tapas. It’s a colourful and loud dining experience starting with the rush for vacant seats and the hustle and bustle of the gesticulating waiters selling their dim sum specials from their trolleys. Bamboo containers filled with steamed dim sum are stacked high and quickly snapped up. Waiting on staff ask what kind of tea we want to drink offering a vast array of jasmine tea, oolong tea, pu-er tea and green tea which helps to wash down the dim sum. The noise of the chatter of the diners is deafening. It’s a busy, frantic affair and there is an air of organized panic in the restaurants, which adds to the excitement and entertainment. Dim sum is an overwhelming introduction to the Chinese nation’s love of food, gregariousness and cheerful chatter.

I love dim sum. There are over 200 dishes to choose from. One Cantonese saying goes that anything that walks, swims, crawls, or flies is edible. Another says that the only four-legged things that Cantonese people won’t eat are tables and chairs.

The range of cooking skills required to make dim sum is vast. There is usually a dim sum master overseeing his section of the kitchen and there is a real art involved in making the dishes. Some dishes are steamed, others are fried. Some are baked. The variety of tastes is also mind boggling – sweet, sour, savoury and chilli.

har-gow-siu-mi 

(Left: Har Gow, Right: Siu Mi)

There are firm favourites such as “har gow” (prawn dumplings wrapped in translucent rice paper), “siu mi” (pork dumplings) and “char siu bow” (pork buns in a white fluffy dough). If you are feeling more adventurous, an eye opening experience with a stronger flavour is “fung jow” (chickens feet in yellow bean sauce and chillis). One caveat – this particular dish is not for the faint hearted. The sweet dishes for dessert range from the egg custard tarts which are extremely delicious to sago pudding or mango pudding which are refreshing and a great ending to the dim sum experience.

youngsters-making-dim-sum1 

(Me (Left) learning how to make dim sum with my sister (centre) and mother, Mabel (Right))

A meal in a restaurant opens the taste buds, but cooking dim sum for my friends and family widens all the senses. I learnt the authentic recipes from Guangzhou and used them at Sweet Mandarin. Together with my sisters, Helen and Janet we made every dim sum from fresh. Stuffing and shaping wontons was the real family enterprise. We made the stuffing from a light prawn mince and wrapped the teaspoon of filling with a fine egg based pastry. We all left our individual stamp on the won tons in the way we crimped the edges. I added a flamboyant tail on these wontons, which can then be dipped in the sweet and sour dip. My everyday rituals of properly selecting produce, cooking and presenting a meal, which I have inherited from my family, have given me an insight to see the meaning of my own cooking as a metaphor for life.

I would love to share with you our recipe on making this exquisite dim sum.
won-tons
Ingredients
For the Prawn Filling
250g pack shrimps
2 tsp soy sauce
1 tsp sesame oil
1 tsp potato starch
1 egg white
1 tsp salt
1 tsp sugar
Hot vegetable oil to lightly fry the wontons
Ingredients for the Wonton Wrappers
1 tsp sugar
1 tsp salt
1 egg yolk
1 tsp potato starch
1/4 cup of water
2 cups of plain flour
Dressing for the wontons
Serve with Sweet Mandarin’s The General Tse’s Sweet and Sour Sauce
Method to make the wonton pastry
1. Kneed the ingredients together into a ball. The consistency is dough like.
2. Leave in the fridge for half an hour.
3. Roll out into a very thin sheet (as thick as a piece of paper) with a rolling pin ensuring there is plenty of flour to avoid sticking.
4. Cut into squares 3inches squared.
Method to make delicious and easy wontons
1. Put all the prawn mixture into a food processor and mix thoroughly.
2. Shape into balls the size of walnuts.
3. Place the filling balls into the centre of the wonton wrappers. To make the tail, gather the four edges and twist together.
4. Heat oil
5. Place wontons in hot oil for 5-6 minutes or until cooked through.
6. Drain from oil.
7. Serve the wontons with the Sweet Mandarin’s General Tse’s Sweet and Sour Sauce.

Sweet Mandarin offers a brunch special on Saturdays and Sundays – Eat all you can Dim Sum for 10 pounds per head. Match with Jasmine Tea and it makes for a wonderful relaxing weekend with friends and family.  For more information, go to www.sweetmandarin.com To book a table email sweetmandarin@gmail.com

BBC Films The Sweet Mandarin Cookery School and Lisa Tse

January 3, 2009

lisa-in-filming-session

I was recently filmed for the tv series Inside Out on BBC One which featured Sweet Mandarin and the story behind our restaurant/cookery school. The director, Lawrence and presenter Andy Johnson were brilliant fun and got stuck into the cooking (and eating) at the Sweet Mandarin Cookery School.  You can see the programme on www.sweetmandarin.com (Home Page).

The Internet is a wonderful thing.  The revolution allows me to reach out to all my students around the world. Now, thanks to the Internet, I have the ability to post my recipes online, making them more accessible to viewers and chefs.  This leaves no excuses—get cooking today!

Best wishes and Sweet dishes to you and your family

Lisa