Posts Tagged ‘mabel’

Patrick Swayze – A Fighter Against Cancer – A Dish to Remember (Thanks Mum)

January 7, 2009

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

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

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

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

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

to-do-list-cancer

FIGHT CANCER WITH FOOD

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

 

 

The recipe I want to share with you today is one of our rustic home cooked favourites – Tomato Soup – also helps you to dethaw as we approach -10 degrees celcius in freezing Manchester. (Don’t forget if you don’t want to venture out, we do home deliveries – order online www.sweetmandarin.com)

Tomato Soup

Why Tomato Soup Is Good:

Canned tomato soup provides a concentration of vitamins C, K and A, along with the antioxidant lycopene, found to be protective against a growing list of cancers including colon, breast, lung and pancreatic cancer.

Tomatoes contain lycopene, an antioxidantthat attacks roaming oxygen molecules, known as free radicals, that are suspected of triggering cancer. It appears that the hotter the weather, the more lycopene tomatoes produce. They also contain vitamin C, an antioxidant which can prevent cellular damage that leads to cancer. Watermelons, carrots, red peppers also contain thsese substances, but in lesser quantities. It is concentrated by cooking tomatoes. Scientists in Isreal have shown that lycopene can kill mouth cancer cells. An increased intake of lycopene has already been linked to a reduced risk of breast, prostate, pancreas and colorectal cancer.

Why Red Tomatoes Are Green:

Organic tomatoes (even canned ones) are the greener choice when making soup. These tomatoes are grown on healthy soil without the use of harmful synthetic pesticides, toxic runoff and using agricultural practices that help sustain the land for future generations.

Mum’s Tomato Soup

Serves 6 to 8

  • 1 tablespoons butter
  • 1 tablespoon oil
  • 2 cloves garlic, minced
  • 1 medium onion, finely chopped (about 3/4 cup)
  • 1 large carrot, shredded
  • 4 cups vegetable or chicken stock
  • 2 (28-ounce) cans organic crushed or chopped tomatoes
  • 3/4 cup cream or milk
  • Salt and freshly ground pepper
  • 2 tablespoons finely chopped parsley

1. Heat the butter and the oil in a large, heavy-bottomed pot over medium heat. Add the garlic, onion and carrot and cook, sweating the juicy goodness from this base and continuously stir for 3 minutes. Add the stock and tomatoes and bring to a simmer. Cook uncovered, about 35 to 40 minutes, until the soup begins to thicken.

2.  Cool the soup to room temperature (if in a hurry add four ice cubes). Process the soup in batches in a blender or food processor. Pulse until soup is pureed. Return to the pot and bring to a simmer. Stir in the cream/milk and parsley. Season to taste with salt and pepper and serve.

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

Yin and Yang Foods – Can Balancing such foods improve your hair and skin?

January 3, 2009

chinese-girl-manga Balancing Yin and Yang can improve one’s hair and skin.

“The created universe carries the yin at its back and the yang in front; Through the union of the pervading principles it reaches harmony” (Lao tzu, Tao-te ching)

The below is a snapshot and for illustrative purposes only. Should you have any medical conditions, you should consult a doctor first including discussing your diet.

Foods differ in their physical, mental, spiritual and emotional effects and can be divided into three main types -those that are ‘balanced’ and some that are ‘Yin’ and some that are ‘Yang’. Yin foods are cooling, while Yang foods are warming to the human system. Together, Yin and Yang combined in balance produce an equalization that translates into health for living creatures.

Yin Foods (Cooling)

Extreme Yin – Tomatoes, Potatoes, Capsicums, Egglpants, Shiitake Mushrooms, Fruit, Spices, Herbs, Seasoning, Sugar, Alcohol, MSG, Soy Milk, Honey, Caffeine, Drugs (e.g. aspirin)

Yin – Yeasted bread, Leafy greens (e.g. asparagus, celery), Beans, Dried Fruit, Nuts, Milk, Tofu, Vinegar

Yang Foods (Warming)

Extreme Yang – Meat, Fish, Egg, Cheese, Salt, Miso,

Yang – Any root vegetables e.g. Carrots, Daikon, Parsnip, Turnips and Buckwheat

Neutral Foods

Brown Rice, Wheat, Azuki beans, Pumpkin, Cabbage, Seaweed, Sesame seeds, Sesame oil, Apples and Pears, Other vegetables (not mentioned above).

If you have low blood pressure or are easily cold, you have a Yin constitution. Eat more Yang foods to warm up the body e.g. spicy foods like garlic, cayenne, ginger, grains, legumes, roots and tubers, which are Yang.  Reduce your intake in Yin foods e.g. tropical fruits and dairy products.

If you have high blood pressure and always feverish, you have a Yang consitution. Eat more fruits, lots of green, leafy vegetables and avoid heavy meats.

To learn more about how to balance your Yin and Yang Foods, and receive recipes that focus on this aspect of balance and detox, book your place on the Sweet Mandarin Cookery School. Email Lisa Tse at sweetmandarin@gmail.com To find out more go to www.sweetmandarin.com

Wok n Roll – Home Economic Lessons Are Over Subscribed – Thanks to Lisa Tse!

January 3, 2009

Lisa Tse's School Masterclass

SWEET MANDARIN’S SCHOOL OF EXCELLENCE ROLLS OUT TO THE CARIBBEAN

 

Manchester’s trendy eaterie is a School of Excellence for young wanna-be chefs and restaurant staff and for students in Greater Manchester and abroad, it will be the first chance to taste modern Chinese cuisine at the cutting edge.

 

None of the students who will be training at Sweet Mandarin are Chinese.

 

In setting up the ’School’ Sweet Mandarin will be following in the footsteps of Jamie Oliver’s famous 15 restaurant.

 

The Manchester initiative is a collaboration between the all-female owners of Sweet Mandarin and Margaret White, catering lecturer at the Openshaw campus of MANCAT (Manchester College of Art and Technology) and the George Hicks Campus in the Caribbean.

 

The students, full time and part-time, are studying for their NVQ Level 2 or equivalent. The majority are between 14 and 18, but there are also adult students.

 

At Manchester, a rota system is in place and groups of between two and three at a time will be gaining work experience at the chic restaurant at The Design House in the Northern Quarter on a day release basis from the college. The School of Excellent is also rolled out on site at the schools, and Lisa visits the schools personally to teach the students how to make Chinese dim sum and fruit origami. The culinary training began with an instruction session explaining the background of how dim sum originated, Chinese culture and language, followed by a demonstration, and actual hands-on Oriental cooking by the students.

On the menus is tasty dim sum – bite-sized Oriental treats. The name is derived from the words from the heart, for, as the guest said, the cooking style was originally created to “reach people emotionally”.

 The students prepared three of the many dim sum varieties: chicken spring rolls, chicken wontons, and chicken toast.

 

Most of the work will involve ‘chef-fing’ but for those who want it there will be an opportunity to practice silver service for those students doing work experience at Sweet Mandarin.

 

Explained 30 year old Lisa Tse, co-owner of Sweet Mandarin with her sisters Helen and Janet: “We are really excited to be working with MANCAT. We’ve put together a plan that will give the students hands-on experience of how a busy Chinese kitchen operates but underlining the whole scheme will be the emphasis on quality which is why we are calling it School of Excellence.”

 

Meanwhile the trainee chefs are swotting up on the secrets of the perfect Sichuan beef and fried won tons.

 

Said Margaret White: “When my students heard about the opportunity to train at Sweet Mandarin they were queuing up to go there. And I was at the front of the queue!

 

“As a full time lecturer I have to keep my hand by doing a certain amount of practical work experience and I can’t wait to have a go at preparing stuff like dim sum.

 

“It’s a unique chance for us all to learn the very special art of Chinese cooking as none of us are Chinese or have Chinese connections.”

 

And use chopsticks like the professionals.

 

The three Tse sisters enjoy serving as mentors, especially advocating the areas of entrepreneurship, literacy, law, business and cooking.  Having grown up helping in the family business, they told the local students that they know the “fun and rewards” of working in a busy Chinese restaurant.  “That is how we survived…,” said Chef Lisa, who advised the students to, “Be creative and adventurous with your food”. She also imparted the inspirational words “If I can do it, so can you”.

 

Its not surprising with their entrepreneurial streak and commitment to education that Manchester’s home grown entrepreneur and CEO of Sweet Mandarin, Lisa Tse has something to write home about. She has been invited to be the key note speaker for the Growing Business Awards. Lisa is also a contributor to their self titled book Sweet Mandarin, written by her twin sister, Helen, which has been published by Random House in 33 countries and the BBC Audiobook, Sweet Mandarin, is being launched worldwide in February 08 to celebrate Chinese New Year. Lisa headlined the Growing Business Event at Manchester’s GMEX on 25 January 2008.  For more information see http://www.sweetmandarin.com

 

Sweet Mandarin opened on 2nd  November 2004 with the first “cook-off” for students in the North West.

The owner, Lisa Tse has been featured in the Sunday Times, Guardian, Chamber of Commerce, North West Enquirer, Start Talking Ideas. She is a spokesperson for Make Your Mark, on the board of the NWDA (the UK Government arm responsible for fostering entrepreneurship in the North West) .

 

http://www.timesonline.co.uk/article/0,,2095-2230200,00.html

http://www.guardian.co.uk/guardian_jobs_and_money/story/0,,1547934,00.html

http://gmeic.co.uk/pdf/028_029_Mandarin.pdf#search=%22sweet%20mandarin%22

http://www.nw-enquirer.co.uk/business/small_business/life_is_sweet_for_sisters_at_the_mandarin_200607141037.html

http://www.starttalkingideas.org/case_studies/index.php?ID=242

 

 

For further information please contact Lisa Tse (Mobile: +44 (0) 7877 639 876)

Sweet Mandarin

19 Copperas Street, Manchester M4 1HS

Tel:      0161 832 8848           

 

E:         sweetmandarin@gmail.com

W:       www.sweetmandarin.com

 

Testimonials – Sweet Mandarin Cookery School

January 3, 2009

Francine loves to entertain her friends and family. Prior to joining Sweet Mandarin’s Cookery School, Francine found a Chinese menu somewhat bewildering – too much choice and uncertainty as to what all the flavours would taste like. Sweet Mandarin’s Cookery School gave Francine an introduction to a new  type of cuisine and an understanding that at the end of the day, good food is delicious especially Chinese food.  It was a pleasure to welcome you to our home, Sweet Mandarin. May you and your family have many Sweet dishes for 2009!  Here is a summary of Francine’s thoughts after the class.

Francine

Sweet Mandarin is a Chinese restaurant in the Northern Quarter, Manchester. It was my first time visiting Sweet Mandarin and its a place with people with big hearts who welcome you to their kitchen to cook and enjoy their stories as you dine on your own cooking.

Lisa is as eager to teach as you are to learn. Each lesson filled with fresh local ingredients and lots of laughs!

If it’s about the food and the culture of China, this is the ticket. I felt well informed and always at ease – oh and the spring rolls were absolutely delicious – what more could you ask for?”

Francine

 

Do you want to try Chinese cuisine and learn to cook Chinese cuisine? If so, contact Lisa Tse on sweetmandarin@gmail.com  For more information go to www.sweetmandarin.com

Welcome to The Sweet Mandarin Cookery School

January 2, 2009
Lisa Tse - head chef of the Sweet Mandarin Cookery School

Lisa Tse - head chef of the Sweet Mandarin Cookery School

Hi

I’m Lisa, the head chef at Sweet Mandarin. I can’t wait for you to join me at our Sweet Mandarin Cookery School. This blog is designed for you to answer all those questions you have about food, cooking and healty living.

Imagine this – A New Year – A New You

My friends and clientele tell me they want to look better, feel better, and live happier, more fulfilling lives – but they also like to eat. I believe that food is an essential part of a happy and fulfilling life, and I’m committed to showing you how delicious healthy living can be.

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

Lisa

www.sweetmandarin.com